Issue 17 of Pastry Arts Magazine brings you an exciting mix of inspiration, innovation, and industry insights. Discover how top pastry professionals like Camari Mick, Julie Jones, François Payard, and Christopher Curtin are shaping the future of the craft. Explore trends like turmeric in desserts and pudding reinvented, and dive into technical features such as chocolate tempering using water-based heat sinks and the science of butter plasticity. Plus, indulge in stunning recipes from top chefs and explore standout pastry spots across the country.
Reading Options
Get this issue AND all past issues with our All-Access Subscription, or purchase the single issue.
Inside the Issue:
Profiles
- Camari Mick: Balancing the Demands of a High-End Restaurant Kitchen
- Julie Jones: Expressing Her Art Through Pastry
- François Payard: Opens a New Venue
- Christopher Curtin: A Chocolatier’s Chocolatier
Trends
- Virtuoso Puddings: Spoonable Desserts for Contemporary Tastes
- Using Turmeric in Desserts
- Personalized Desserts with Chocolate Transfer Sheets
Columns
- Cottage Life: Marketing for Cottage Bakers
- Business Bites: Marketing Strategies for Dessert Businesses
- Flavor Inspiration: Combos & Technical Tips
- Butters of France: Plasticity & Melting Points in Butter
- New & Notable Products
- Chocolate Talk: Unsweetened Chocolate
- Expert Tips: Five Pros Share Advice
- Pastry Virtuosity: Curating Cocoa Powder
General
- Chocolate Tempering: Using a Water-Based Heat Sink
- What I Wish I Knew Before Starting My Pastry Business
- Teacher Feature: Stephen Durfee
Recipes
- Pear Caramel by Robyn Dochterman
- Tarte Jade by Chef Richard Hawke
- Chocoline Cake by Franck Labasse
- Corn & White Peach Profiterole by Michael Laiskonis
- Fig & Hazelnut Tart by Mark Seaman
- Harvest Delight by Sarah Craichy
- Blueberry Lavender Frosting by Chelsi Miller
- Ripomelle Yule Log by Rémi Poisson
- Fluffy Strawberry Ricotta Cheesecake by Toni Roberts
- Blueberry Pearls by Venia Flessa
Places
- Bandit Pâtisserie
- Delysia Chocolatier
- Elizabeth Moore Chocolates
- Prager Brothers Artisan Breads
- Sub Rosa Bakery
- Thierry Atlan
Don’t miss this rich issue full of ideas, interviews, and inspiration. Whether you’re a professional or a passionate home baker, there’s something to elevate your craft. Read the full issue now and take your pastry skills to the next level.
