Featuring The Sweet Power of Sour, Raw Desserts: The Lighter Side, Francois Daubinet: On Butter, Craftmanship & The Poetry of Pastry, Sweet Renewal, Kimberly McIntosh: Baking for a Cause, Vanilla 101: Following the Rulls, Brown Butter: Usage in Viennoiserie and Other Barrier Methods, Your Flour Chooses Your Microbes, Grant Achatz: Grand Crescendo, The Evolution of the Certified Master Pastry Chef, Flavor Inspiration, Fruit Intelligence: Frozen Dessert Fundamentals, Sander Wolf: Fine Chocolate President Supporting the Craft, Ingredient Function: Fruits of Victory, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Italian Immersion: Exploring Gelato at SIGEP, Flour, Butter, and Ambition: Inside the World of Desserts, Kyra Farkas: Taking Flight, Promo Planner, Thai-twist Desserts, Cottage Life: From Side Hustle to Full-time Flour Power, Double Layer Dubai Chocolate Mousse Verrines by Chef Yann Dumonceau, Black Sesame Croustillant Cookies by Thalia Ho, Terrarium Tart by Gunawan Wu, S’mores Cakes by Edd Kimber, Hazelnut Chocolate Torte by Aleksandra Crapanzano, Simple Twisted Bread by Miro van Vreckem, Blueberry Caramel Corn Flower Cookie by Jessica Entzel Nolan, Strawberry Shortcake Baba by Craig Piermarani, Guido Gobino, Saboteur Bakery, DeLuxe Cakes & Pastries, The Bread Room.

READING OPTIONS

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

DON’T MISS THIS ISSUE

Get this issue or the All-Access Subscription and get all past issues included!