Issue 2 of Pastry Arts Magazine brings you an inspiring mix of innovation and expertise from top pastry professionals. Discover insights from Susan Notter on the power of practice, explore Antonio Bachour’s bold dream to redefine pastry in America, and delve into Ron Ben-Israel’s seamless fusion of fashion, art, and cake design. This issue also features the rise of Japanese kakigori as a year-round dessert, water-based ganache techniques, and sugar alternatives that go beyond white sugar. Plus, new recipes, trend spotlights, and tools that are redefining the modern pastry kitchen.

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Inside the Issue:

Profiles

• Susan Notter: Practice Makes Perfect
• Antonio Bachour: Dreaming Big in the USA
• Ron Ben-Israel: At the Intersection of Fashion, Art & Business

Trends

• Japanese Shaved Ice: Now a Dessert For All Seasons
• Einkorn: An Ancient & Singularly Flavorful Grain

Columns

• New Banana Dessert: Transforming Familiar Flavors by Jimmy MacMillan
• Water-Based Ganaches: A Formula for Success by Julian Rose
• New & Notable: The Latest Products, Equipment and Events
• Books for Chefs
• Santa Yule Log

General

• Re-imagining Desserts at a Legendary Restaurant
• Giving White Sugar the Boot: A Pastry Chef’s Favorite Alternatives
• Berner Lebkuchen: The Original Gingerbread

Recipes

• Huckleberry Clafoutis by Shaun Velez
• Modern Marjolaine by Sally Camacho Mueller
• Pumpkin Confit & Honey Masala Ice Cream by Pete Schmutte

Places

• Garcia Nevett – Chocolatier de Miami
• Dote Coffee Bar
• Milk & Cream

Download Issue 2 now to explore exclusive profiles, cutting-edge recipes, and pastry trends you won’t find anywhere else. Don’t miss your chance to be inspired by world-renowned chefs and uncover techniques that will elevate your craft. Subscribe today for free and never miss an issue!