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HomeMagazineIssue 14: Winter 2022

Issue 14: Winter 2022

Issue 14 of Pastry Arts Magazine brings you a diverse mix of trends, techniques, and personal journeys in the world of pastry. This issue explores the revolutionary evolution of croissants, showcases the entrepreneurial brilliance of chocolate artisan Phillip Ashley Rix, and features the triumphant return of acclaimed pastry chef Claudia Fleming. Certified Master Pastry Chef Frank Vollkommer delves into the intersection of education and innovation, while practical guides on sublimation with dry ice and cottage baking provide invaluable insights for professionals and enthusiasts alike. The issue also features 10 creative recipes from top chefs, inspiring flavor innovations, expert business tips, and a roundup of the latest in chocolate spreads and specialty desserts.

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Inside the Issue:

Profiles

  • Claudia Fleming: The Triumphant Return
  • Phillip Ashley Rix: Crafting a Successful Chocolate Business
  • Frank Vollkommer: Inside the Mind of a Certified Master Pastry Chef
  • Julie Elkind: The Epitome of Pastry Passion

Trends

  • Croissants: From Classic to Cutting Edge
  • Bean-To-Bar with a Nordic Twist

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

  • Dry Ice and the Power of Sublimation
  • Setting Up Shop: What Home Bakers Need to Know
  • Teacher Feature: Vanessa Musi

Recipes

  • Raspberry Rose Lychee Tartlet – Amanda Haba
  • Flavors of the Forest – Aaron Clouse
  • Chocolate Chessboard – Sean Dwyer
  • Seaweed Sesame Bonbon – Angela Borah
  • Fruit Tart – Clement Goyffon
  • Chocolate Cosmos – Kumud Dwivedi
  • Vanilla Truffle Mille-Feuille – Marisa Sun & Federico Fernandez
  • Chocolate Steamed Bun – Helen Jo Leach
  • Citrus-Thyme Choux – Dean Lavornia
  • Champagne Mango–Pandan–Jasmine Rice – Mauro Pompili & Maya Sittisuntorn

Places

  • Cacao & Cardamom Chocolatier
  • Dick Taylor Craft Chocolate
  • Good Ambler
  • Lost Larson
  • Purvé Donutstop

Explore the full issue by subscribing or downloading today. Whether you’re a pastry chef, chocolatier, or baking enthusiast, this issue is packed with expert advice, industry insights, and creative inspiration that you won’t want to miss.

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