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ISSUE 22: WINTER 2024

ABOUT THIS ISSUE

Featuring Hot Chocolate: Enticing New Creations in a Cup, Dario Nuti: Crafting a Legacy through Italian Tradition and Modern Pastry, Simple Sorbet Science by Michael Laiskonis, Chocolate Science: Temper, Temper, Pastry Virtuosity: Salute to the Savory Underground, Functions of Wheat Flour, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Vanilla That’s Anything But, New & Notable: Latest Products, Equipment and Books, Chocolate Talk: Chocolate Pecan Tropical Escape, Expert Tips: Five Tips Five Experts, Sanjana Patel: Sweet Subversion, Equinox by Sanjana Patel, The Elevated Sheet Cake, Cottage Life: Organizing the Cottage Kitchen, Promo Planner, Pricilla Scaff-Mariani: Blending Tradition with Innovation in Pastry, Sourdough Secrets: How Colder Weather Affects Sourdough Baking, Gracious Hosts: HostMilano, Note-Worthy: Jean Schapowal, Teacher Feature: Mark Soliday, Coffee Hazelnut Travel Cake by Fred Csibi-Levin, Infinity by Bobby Cortez, Chocolate Choux with Praline by Oleksandr Trofimenkov, Golden Chocolate Raspberry by Lia Benedetto, Zephyr Caramel Cheese Cake by Cedric Barbaret, Chocolate Caramel Mille Feuille by Clement Goyffon, Pistachio Mini Tarts by Yevhenii Ivanets, Mango and Jivara Cheesecake Choux by Sehaj Ghuman, Le Macaron French Pastries, AnnTremet Cake, Arely’s French Bakery, Manresa Bread

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