ISSUE 25: FALL 2024

ABOUT THIS ISSUE

Featuring Cuckoo for Coconut Sugar, Vanilla 101: Elevating Simple and Comforting Desserts, Simple Swaps for More Sustainable Baking, Marc Heu: Rise and Shine, Chocolate Talk: Pierre Zimmermann Giving Life to Old Word Traditions in the New World, Maximizing Seasonal Produce in Desserts, Ingredient Function: Yeast, Shining a Light on Better Photography, Flavor Inspiration: Combos and Technical Tips, Enhancing Desserts with Dehydrated Garnishes, New & Notable: Latest Products, Equipment and Books, Expert Tips: Five Tips Five Experts, Rene Frank: Class without Classification, Ubiquitous Ube, Understanding the Lamination Layer Calculation Process, Cottage Life: Writing a Cookbook, Yoonjung Oh: Young and Upcoming Pastry Chef, Promo Planner, Fruit Intelligence: Fig, Said M’Dahoma: Revenge of the Pastry Nerd, Chocolate Raspberry Indulgence by Matthew Ratliff, Dark Chocolate Budino by Nikey Boyd, Italian Pistachio Olive Oil Cake by Erin Swanson, Fall of Acorn by Nitin Bali, Rhubarb and Vanilla by Miranda Kohout, Peanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot, Jeffrey Cagnes, Frederic Blondeel, Defence Bakery, Café Oberweis