Issue 19 of Pastry Arts Magazine brings you an inspiring mix of innovation, technical mastery, and entrepreneurial insight from some of the most exciting voices in the pastry world. This issue features Janelle Copeland on her journey from bakery success to empowering other small business owners and Kelly Nam’s creative climb to the top of the pastry scene. Also spotlighted is Kate Reid, whose croissants have earned global admiration. From contemporary plated dessert techniques to trends like wafer paper wedding cakes and flavor explorations such as vanilla and chocolate babka, this issue is packed with ideas to elevate your craft.
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Inside the Issue:
Profiles
- Janelle Copeland: Cake Mama
- Kelly Nam: Reaching the Pinnacle of Pastry Success
- Kate Reid: The Queen of Croissants
Trends
- Wafer Paper Wedding Cakes
- A Date with Dessert
Columns
- Chocolate Science: Controlling Beta Crystal Growth
- Butter of France: Pain Perdu
- Business Bites: Frozen Assets
- Flavor Inspiration: Combos and Technical Tips
- Vanilla 101: From Vine to Plate
- New & Notable: Latest News and Books
- Chocolate Talk: Chocolate Babka
- Expert Tips: Five Tips from Five Experts
- Pastry Virtuosity: Classic Layer Cakes
- Cottage Life: The Porch Pop-Up
General
- The Key Elements of a Plated Dessert
- Teacher Feature: Tracy DeWitt
Recipes
- Trio of Chocolate and Crumble by Cedric Barbaret
- Black Forest by Jordan Pilarski
- Poached Peaches by Deden Putra
- Limone e Fragola Mandorla by Casey Nicole Doody
- Aztec Calendar by Angel R. Betancourt
- Raspberry Ruby Tart by Fred Csibi-Levin
- Chocolate Hazelnut Cremeux by Keisha Sanderson
- Fraîcheur d’Agrumes by Clement Goyffon
Places
- CH Patisserie
- Fan Fan Doughnuts
- Brown Sugar Bakery
- Botolino Gelato Artigianale
- Daily Provisions
Level up your pastry game with Issue 19 of Pastry Arts Magazine! Packed with cutting-edge trends, expert insights, and irresistible recipes, this issue is your go-to guide for creative and professional growth. Start exploring now!
