Issue 13 of Pastry Arts Magazine brings you a vibrant celebration of tradition and innovation in the pastry world. From Cheryl Day’s soulful Southern baking to Lincoln Carson’s evolution from pastry chef to restaurateur, this issue dives deep into the people, products, and techniques shaping the industry. Explore heirloom grains, clean-label ingredients, and the future of fruit with apple breeding advancements. Get inspired by Lauren Ko’s stunning geometric pies, dive into chocolate innovation with WholeFruit Evocao™, and uncover how top chefs and makers overcome logistical challenges in shipping delicate creations.
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Inside the Issue:
Profiles
- Cheryl Day: The Craft of Southern Baking
- Lincoln Carson: On Resetting, Leading and His Latest Venture
- Lauren Ko: From Pitfalls to Perfection
- Katie Bonzer: Turning Small Business Dreams into Reality
Trends
- Advancements in Apple Development
- Evocao: An Innovative New Wholefruit Chocolate
Columns
- Business Bites: Customer Loyalty
- Flavor Inspiration: Combos and Technical Tips
- New & Notable: Latest Products, Equipment and Books
- Chocolate Talk: Chocolate Spreads
- Expert Tips: Five Pros Share High-Level Advice
- Specialty Desserts with Chef Richard Hawke
General
- Our Heritage: Heirloom Grains Lost and Found Again
- Natural Food Colors: Sourcing Clean-Label, Natural Ingredients
- Teacher Feature with Richard Miscovich
Recipes
- Appelina – Emmanuel Hamon
- Chevre Cheesecake – Heather Campbell
- Dark Chocolate & Raspberry Petit Gateau – Nicholas Forte
- Chocolate Brandy – Manuel Bouillet
- Modern Pear Tart – Mathias Boirie
- Opéra Cake – Maxime Maniez
- ‘Cocoanut’ – Nitin Bali
- Carrot Halwa – Grayson Claes
- Spiced Candy Red Apple Delice – Bertie Tanaya
Places
- L’Artisane Creative Bakery
- Mrs. Joy’s Absolutely Fabulous Treats
- Marble Dessert Dining
- Wicked Donuts
- Holler Treats
Don’t miss out on exclusive interviews, next-gen chocolate trends, and a bounty of professional-level recipes. Download this issue to get inspired, learn from the best, and elevate your craft. Subscribe today for full access to all digital issues and never miss a taste of pastry’s finest voices.
