Issue 1 of Pastry Arts Magazine launches with a celebration of innovation and artistry in the pastry world. This inaugural edition features an exclusive look inside the mind of Dominique Ansel, plus insights from Garry Larduinat and Jean-Francois Bonnet. Explore the Chocolate Lab at ICE with Michael Laiskonis, and be inspired by tributes like the one to Jean-Pierre Wybauw, aka “Mr. Chocolate.” Discover trends like ambrosial desserts infused with botanical flavors, the rise of aquafaba, and the art of balancing creamy, fresh, and crispy textures. With recipes from top chefs, profiles of exceptional artisans, and behind-the-scenes peeks into thriving bakeries, this issue is the ultimate kickoff to the world of pastry innovation.
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Inside the Issue:
Profiles
- Garry Larduinat: Regional Executive Pastry Chef at Wolfgang Puck Catering
- Jean-Francois Bonnet: Chocolatier & Co-Owner at Brooklyn Born Chocolate
- Dominique Ansel: Inside the mind of the acclaimed creator of the Cronut
- Blanchette Loup: A true artisan’s story
Trends
- Ambrosial Desserts: Exploring botanical flavors in pastry
- Aquafaba: Fab or fad? Plant-based meringue and more
Columns
- Pastry Virtuosity: Balancing textures—creamy, fresh & crispy
- New & Notable: Innovative products, tools, and services
- Caramel Apple Petit Gateau by Chef Scott Green
- Books for Chefs: A roundup of recommended pastry literature
General
- The Chocolate Lab: Michael Laiskonis on bean-to-bar education at ICE
- Jean-Pierre Wybauw: A tribute to ‘Mr. Chocolate’
Recipes
- Olive Oil Panna Cotta by Chef Amanda Pallagi Naim
- Black Rain by Chef Salvatore Martone
- Granny Smith Apple Cheesecake by Chef Rabii Saber
Places
- Chocolat Abeille: A look inside Tina Tweedy’s shop in Omaha, NE
- Nathaniel Reid Bakery: A peek into Kirkwood, MO’s standout patisserie
- Tipsy Scoop: Boozy ice cream creations from NYC’s Melissa Tavss
Ready to be inspired by pastry legends and future icons? Don’t miss this premiere issue! Subscribe today for access to exclusive interviews, cutting-edge recipes, and the latest industry trends. Download now and take your pastry passion to the next level.
