Issue 16 of Pastry Arts Magazine brings you an inspiring lineup of industry trailblazers and cutting-edge techniques. Dive into stories of transformation, like Roxana Jullapat’s journey from fine dining to whole-grain bakery and Thierry Delourneaux’s creative rise from Guadeloupe to luxury hotels. Explore the science of chocolate tempering, the impact of European butter on pastry, and the future of environmentally conscious cocoa. Plus, this issue is bursting with trend insights—from purple pancakes to 100% chocolate bars—and features dozens of stunning, seasonal recipes from top chefs like David Vidal and Crystal Dawn.
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Inside the Issue:
Profiles
- Roxana Jullapat: From Fine Dining to Neighborhood Bakery
- Thierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly
- David Vidal: The Intersection of Art and Pastry
- Crystal Dawn: Raising the Bar on Raw Desserts
Trends
- Mille Crêpe Cakes to Purple Pancakes
- Unsweetened: The 100% Chocolate Bar
Columns
- Cottage Life: Channeling Passion into Success
- Business Bites: Getting Equipped
- Flavor Inspiration: Flavor Combos + Tips
- Butters of France: Is European Butter Better?
- New & Notable: Products + Books
- Chocolate Talk: Eco-Conscious Cocoa
- Expert Tips: 5 Pros Share High-Level Advice
General
- Chocolate Tempering: Beyond the Purple Haze
- Marketing Matters: Telling Your Story
- Teacher Feature: Kathryn Gordon
Recipes
- Chocamole and Chips by Charity George
- Chocolate Citrus Cake by Angel Castillo
- Red Fruit Charlotte by Aurelien Decaix
- Peach ‘Upside’ Down by Jordan Snider
- Passion-Mango by Juliana Hokkanen
- Fresh Summer Tart by Julie Mengel
- Nocciola by Noelle Marchetti
- Chocolate and Hazelnut Entremet by Nour Kandler
- Elsa by Richard Hawke
- Evocao™ Plant-Based Filled Sablé by Dimitri Fayard
Places
- Familiar Bakery
- Kouklet Brazilian Bakehouse
- Tecumseh Bread & Pastry
- Thomas Craft Confections
Ready to elevate your pastry game? Don’t miss the masterclass-level features, modern recipes, and practical business insights packed into this issue. Explore the art and science of modern pastry—grab your copy of Pastry Arts Magazine, Issue 16 today!
