ISSUE 21: FALL 2023
ABOUT THIS ISSUE
Featuring Flambé and Brûlée: Engaging Diners with Showstopping Sweets, Jaynelle St. Jean: One Slice at a Time, Seeking Creative Inspiration Through Sensory Analysis, Chocolate Science: Chocolate Solidification, Pastry Virtuosity: The Future of Pastry is Popping Up, Business Bites: Promo Logic, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Flecks of Flavor, New & Notable: Latest News and Books, Chocolate Talk: Chocolate Snacking, Five Tips Five Experts, Toni Rodriguez: Vegan Pastry Pioneer, Unveiling the EasyPaint Stencil: A Breakthrough in Precision and Creativity, Cottage Life: Expanding your Cottage Bakery Product Line, Philip Khoury: A Visionary Pastry Chef Crafting a New Way to Bake, The Foodbod Sourdough: Master Recipe, The Great Sprinkle Explosion, Teacher Feature: Melissa Walnock, Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja, Fennel Mousse with Fermented Apple by Tara Lewis, Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel by Cedric Barbaret, Bebinca by Ruchit Harneja, Fluff Bake Bar’s Veruca Salt Cake by Rebecca Masson, The Fall 2023 by Mary George, Flowers From Our Garden, a Touch of Citrus Fruit by Sebastien Barriere, Apple Crumble Pie by Karla Marro, The Dolly Llama, Pure Boutique, Bisous Bisous Pâtisserie, Sweet Dee’s Bakeshop, Par Julien Herman
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