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ISSUE 26: WINTER 2025

ABOUT THIS ISSUE

Featuring A Bite of Nostalgia, Warmth of A Frost, Karina Rivera: Sweets with Love, Wedding Cake: Building Upon Success, Fruit Intelligence: Kumquat, Cottage Life: Consistent Baking, Vanilla 101: The King of Desserts, Håkan Mårtensson: Gifted Craftsman, West African Ingredients in Modern and Innovative Pastry, Promo Planner, Ingredient Function: Baking Soda and Baking Powder, Flavor Inspiration: Combos and Technical Tips, New & Notable: Latest Products, Equipment and Books, Plated Dessert: A Spectrum of Options, Expert Tips: Five Tips Five Experts, Reclaiming Wheat with Ancient Grains, Adriano Zumbo: The Sweet Assassin, Core Temperature Control in Fermented Laminated Pastry, New York Restaurants: Adding Bakeries to their Portfolios, Pistachio Bonsai by Pete Garzon, Heirloom Tomato Brioche by Russell Goodman, Vegan and Traditional Macarons by Chef Colette Christian and Chef Gena Lora, Paan by Sumant Sharma, Makai Badam Halwa by Sumant Sharma, Noor by Dean Rodrigues, Banana Puff by Adriano Zumbo, Dengo, Origin Breads, Laurent Gerbaud Chocolatier, Noble Bread

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A TASTE OF WHAT'S INSIDE

READING OPTIONS

Get this issue AND all past issues with our All-Access Subscription, or purchase the single issue on our shop!