Issue 15 of Pastry Arts Magazine brings you a vibrant mix of innovation, education, and inspiration from the world of pastry and baking. This issue spotlights Claire Heitzler, France’s ‘mindful’ pastry virtuoso, and delves into Luis Amado’s journey from churro cart to chocolate stardom. Rabii Saber shares his pursuit of pastry excellence, while expert features unpack the science of chocolate tempering, whole-grain baking, and freeze-dried fruit powders. Explore the revival of wedding cakes, learn business-boosting strategies like Thumbtack marketing and onboarding staff, and discover over a dozen inspired recipes from world-renowned chefs.
Reading Options
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Inside the Issue:
Profiles
- Claire Heitzler: A Mindful Chef’s Rise
- Luis Amado: From Churro Cart to Chocolate Star
- Rabii Saber: In Pursuit of Pastry Excellence
Trends
- Welcome Back, Wedding Cakes
- Freeze-Dried Fruit Powders
Columns
- Cottage Life: Menu Selection and Pricing
- Business Bites: On-Boarding Staff for Excellence
- Flavor Inspiration: Combos and Technical Tips
- New & Notable: Latest Products, Equipment and Books
- Chocolate Talk: Whole-Grain Baking with Chocolate
- Expert Tips: Five Pros Share High-Level Advice
General
- Chocolate Science: Beta Crystal Nucleation and the Purple Haze Phenomenon
- How to Attract More Business Using Thumbtack
- Technique: The Blooming Flower
- Royal Steensma Brings European Excellence to a New Continent
- How to Use Imagery to Make Your Baking Business Stand Out
- Teacher Feature: Jaime Schick M.Ed., CEPC
Recipes
- Ghirardelli 72% Chocolate Madeleines by Lasheeda Perry
- Mirage by Leonardo Di Carlo
- Spring Sweetness by Alexandre Formica
- Flavors of Florida by Emilia Tomaszycki
- Straw-B-Ring by Laurent Allereau
- Yuzu and Yogurt Tart by Lauren V. Haas
- Cheesecake à la Mangue by Mai Nguyen
- Bee’s Knees by Simon Colacino
- Strawberry & Rhubarb Swiss Roll by Maria Jose Rojas
- Rhubarb and Custard Sphere by Michael Coggan
- Spring Break by Inbar Attis
Places
- Bakey
- Amie Bakery
- Fluff Bake Bar
- The Buttery ATL
Unlock a world of pastry innovation and expert wisdom with Issue 15. Whether you’re refining your technique, seeking fresh recipe inspiration, or building your baking business, this issue delivers the insights to elevate your craft. Love what you see? Subscribe today and never miss an issue packed with the latest trends, techniques, and culinary inspiration.
