Issue 18 of Pastry Arts Magazine brings you an exciting mix of innovation and inspiration from the pastry world. Discover the social impact of Maya-Camille Broussard’s mission-driven pies, Maurizio Leo’s sourdough perfection, and Romain Dufour’s expertise in viennoiserie. This issue also explores matcha’s modern dessert role, the nuances of French butter terroir, and the growing popularity of dairy-free chocolate. Plus, get step-by-step Apple Pie Pops, smart business strategies for navigating inflation, and expert-backed recipe insights.

Reading Options

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Inside the Issue:

Profiles

• Maya-Camille Broussard – Sweet Justice
• Maurizio Leo – A Sourdough Master’s Quest
• Romain Dufour – Bread, Viennoiserie and The Art of Baking
• Nicoll Notter – A Rising Pastry Chef with Chocolate in His Blood

Trends

• Dairy-Free and Delicious Chocolate
• Matcha in Contemporary Desserts

Columns

• Pastry Virtuosity: Lines Like Picasso
• Business Bites: Inflation Blues
• Flavor Inspiration: Combos and Technical Tips
• Butter of France: The Terroir of Butter
• New & Notable: Products, Equipment & Books
• Expert Tips from Five Experts
• Cottage Life: How to Succeed as a Cottage Baker

General

• Apple Pie Pops
• Teacher Feature: Charles Niedermyer

Recipes

• Ghirardelli Chocolate Cherry Cake by Jimmy MacMillan
• Bergamot Lemon Almond Custard Cake by Chona Piumarta
• Chocolate Mint Cream Tarts by Crystal Bonnet
• Forbidden Tree by Gunawan Wu
• Chocolate & Caramel by Jeff Wurtz
• Honey Lemon Buttercake by Jessica Scott
• Upcycled Chocolate Macarons by Nicolas Dutertre
• Honey Sesame Tiramisu by Nicole Guini
• White Chocolate Goat Cheese Truffles Three Ways by Cedric Barbaret
• Chestnut and Blackcurrant Cheesecake by Aleksandr Trofimenkov
• Chocolate Caramel Flan by Priscilla Scaff-Mariani
• Tonka Bean Panna Cotta by Rebecca Freeman

Places

• General Porpoise
• Maison Villatte
• Arie’s Confectionaries
• French Broad Chocolates
• Wave Hill Breads
• The Baker’s Grove

Get inspired by today’s leading pastry innovators and sharpen your craft with expert tips, trend insights, and unique recipes. Dive into Issue 18 of Pastry Arts Magazine for your next level of creativity and skill.