Issue 10 of Pastry Arts Magazine brings you an inspiring blend of creativity, resilience, and innovation in the world of pastry. Discover how dessert entrepreneurs are pivoting during challenging times, explore the evolving world of vanilla, and meet standout pastry professionals like Vincent Pilon, Vinesh Johny, and Kimberly Brock Brown. From plant-based candy to gluten- and nut-free desserts, this issue is packed with cutting-edge trends, expert advice, and elegant recipes to inspire your craft.

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Inside the Issue:

Profiles

• Vincent Pilon: The story of a master chocolatier
• Vinesh Johny: A pastry pioneer in the making
• Kimberly Brock Brown: Rising through the ranks

Trends

• The Expanding Dessert Box Business
• Vanilla’s Flavorful Fight to Survive

Columns

• Business Bites: The Revenue Pivot
• New & Notable: Latest Products, Equipment & Events
• Chocolate Talk: Flavor Pairing
• Expert Tips: High-Level Advice from Five Pros
• Specialty Desserts: Gluten- and Nut-Free

General

• Turning Pro: Advice for the Next Generation
• Plant-Based Candy by Jimmy MacMillan
• Teacher Feature with Richard Coppedge Jr., CMB

Recipes

• ‘Fortuna’: A lucky recipe to start the year
• Vanilla/Hazelnut/White Chocolate/Maple – Yann Le Coz
• Hazelnut, Vanilla-Apricot & Muscovado – Alessandro Bartesaghi
• The Baker’s Canadian Nun – Romain Dufour
• Flowers – Michael Laiskonis
• Lola – Gregory Doyen
• Plant-Based Chocolate Avocado Brownies + Matcha – Anne Lanute
• Rich Multigrain Tart – Dr. Avin Thaliath
• Lovers’ Dessert – Leonardo di Carlo
• Six-Layer Chocolate Hazelnut Tart – Karla Marro
• Raspberry Chocolate Crowns – Eric Bertoïa

Places

• Blondery
• Hewn
• Red Dessert Dive
• Pumphouse Creamery
• Cacao Chemistry

Don’t miss out on the exclusive interviews, forward-thinking recipes, and expert tips in Issue 10! Download your copy or subscribe today to stay ahead in the pastry world. Discover what’s shaping the future of baking—only in Pastry Arts Magazine