ISSUE 27: SPRING 2025

ABOUT THIS ISSUE

Featuring Designer Fruit, Minimalism in Plating, Simple Ways to Avoid Food Waste, Chris Hanmer: Conquering South Dakota, Chocolate Talk: Pastry and Chocolate, Elevating Raw Desserts with Fermentation, Chocolate Science: Creating Low Glycemic Load Desserts and Snacks, Fruit Intelligence: Strawberry, Making a Sourdough Starter, Nina Métayer: Cheffe Patissiere, Viennoiserie Opens a World of Tasty Treats, Ingredient Function: Cocoa Powder, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Reinventing the Classics, New & Notable: Latest Products, Equipment and Books, Claudia Martinez: The Taste of Giving, Expert Tips: Five Tips Five Experts, Japanese Shokupan and Mexican Conchas, Promo Planner, Cottage Life: Winning Customers and Growing your Bakery, NPC: Champions of Pastry, Teacher Feature: Kristin Egan, Yuzu and Pistachio Sponge with Red Fruit by Chef Guillermo Corral, Garden Tiramisu by Gunawan Wu, Pimm’s Petit Gateau by Maxine Scheckter, Brookies by Nina Métayer, The Eye of the Mountain by Mirko Giuseppe Frustaci, Chocolate Raspberry Marble Cake by Killian Guillotin, Brown Butter Mousse by Rebecca Freeman, Crème de Cassis by Robert Gonzales, Boulted Bread, Le Panier, Hani’s Bakery, The Place