ISSUE 24: SUMMER 2024

ABOUT THIS ISSUE

Featuring The Butter Renaissance, Using Superfoods to Color Raw Desserts, Masaki Takahashi: From the Land of the Rising Sun, This Son is a Rising Star, Exploring the Pastry-Bar Crossover, The Role of Texture in Plated Desserts, Ingredient Function: Sugar, Chocolate Talk: Fat + Flour and Chocolate, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Ellen Ramos Bringing Sweetness to LA, New & Notable: Latest Products, Equipment and Books, Expert Tips: Five Tips Five Experts, Michael Laiskonis: Sharing Excellence, The Savory Side of Baking Cookbooks, Tempering Chocolate, Cottage Life: Supplement your Income with Pop-up Bakeries, Promo Planner, Sourdough Secrets: Sourdough in Summer, Crystal Kass: Crystal Clear, Blooming Companions: Cafes and Carnations, Viennoiserie Origins, Shining in the City of Light, Elevated Garnish, Jaguar by Ronald Garcia, Vanilla Signature Entremet by Tristan Rousselot, Millefeuille of Calissons de Provence by Laura Ann Chalupa, Caramelized Pineapple with Banana Cardamon Ice Cream by Crystal Bonnet, Caramelized Apple Mille-Feuille by Sylvain Fond, Vegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse by Pablo Lamon, Gusto Bread, D’Andrews Bakery & Café, Jinju Patisserie, Poulette Bakeshop