Issue 11 of Pastry Arts Magazine brings you a powerful look at the resilience and innovation of the pastry industry. In this issue, we spotlight Amaury Guichon’s mesmerizing chocolate artistry, delve into the evolution of selling desserts online, and explore business strategies for pricing and delivery in a changing market. Chef Nicholas Lodge’s inspiring journey and legacy as the “Green Tornado” is celebrated, while Joanne Chang shares insights on building a pastry empire with heart and savvy. From advanced chocolate décor tutorials to inventive gluten- and lactose-free recipes, this issue is packed with creative and business-forward content.

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Inside the Issue:

Profiles

• Nicholas Lodge: The story of the ‘Green Tornado’
• Amaury Guichon: Pushing the boundaries of pastry design
• Chocolate Décor Stencil Techniques by Frank Vollkommer
• Joanne Chang: A heart for pastry and a head for busines

Trends

• Changing Course After COVID
• Using Technology to Customize Creations

Columns

• Business Bites: Setting Up An Online Shop
• Pastry Virtuosity: Natural Colors for Chocolate
• New & Notable: Latest Products, Equipment & Events
• Chocolate Talk: The Art & Science of Cocoa Powders
• Expert Tips: Five Pros Share High-Level Advice
• Specialty Desserts: Gluten & Lactose Free

General

• Pricing Your Desserts
• Teacher Feature with Toba Garrett
• Changes in Customer-Delivery Solutions

Recipes

• Hazelnut Banana Coffee & Chocolate Tarte by Abigail Dahan
• Exotic Cubes by Clement Le Deore
• Chocolate Basque Cheesecake by Tavel Bristol-Joseph
• Ube Paris-Brest by Emma Nemechek
• Strawberry Basil Parfait by Leah Steinberger
• Mother’s Cuddle by Leonardo di Carlo
• Sourdough Pizza Dough by Ed Tatton
• Hibiscus Glazed Poached Rhubarb, Cornmeal Financier by Gigi Ramirez

Places

• Cake & Joe
• Churn Urban Creamery + Bakery
• Angel Cakes
• Kreuther Handcrafted Chocolate

Ready to take your pastry skills and business savvy to the next level? Download Issue 11 to get exclusive content and inspiration from the industry’s leading innovators. Don’t miss insights, recipes, and tools you can’t find anywhere else—subscribe today!