Issue 20 of Pastry Arts Magazine brings you a refreshing dive into the world of pastry innovation and classic techniques. This edition spotlights Jana Lai’s groundbreaking journey in French pastry, Dinara Kasko’s resilient artistry, and Cedric Barbaret’s elegant creations from Amish Country. Discover the latest trends in handheld frozen desserts, explore the rise of soufflés, and delve into the nuances of whole vanilla bean paste. With over 100 pages of rich content, this issue is an inspiration-packed resource for every pastry professional and enthusiast.

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Inside the Issue:

Profiles

• Jana Lai: Breaking Barriers in the World of High-End French Pastry
• Dinara Kasko: True Pastry Resilience
• Cedric Barbaret: Elevating the Pastry Scene in the Heart of Amish Country

Trends

• Cones, Cookies & Churros: Creative Containers for Frozen Treats
• Color Goes All Natural

Columns

• Chocolate Science: Mastering Chocolate Tempering
• Pastry Virtuosity: Classic French Pastry
• Business Bites: Equipment Upgrades for Success
• Flavor Inspiration: Combos and Technical Tips
• Vanilla 101: Whole Vanilla Bean Paste
• New & Notable: Latest Products, Equipment & Books
• Chocolate Talk: Soufflés on the Rise
• Expert Tips: Five Tips from Five Experts
• Cottage Life: Avoiding Baking Burnout

General

• Technique: Strawberry Rhubarb Cheesecake
• Sourdough Secrets: Starting a Successful Starter
• Teacher Feature: Peter Greweling

Recipes

• Watermelon Taco by Gunawan Wu
• Cucumber, Green Apple, Matcha & Mint by Justin Tan
• Rhubarb & Strawberry Shortcake by Samantha Santiago Torres
• Hazelnut, Coffee, Cherry by Kristin Brangwynne
• Strawberry Basil Tart by Andreas Pita
• Pistachio Raspberry Macarons by Marina Voronkov
• Gluten-Free Hazelnut Chocolate Panna Cotta Tart by Simona Pozzetto

Places

• 17 Berkshire
• Bobby Boy Bakeshop
• Knead Bakehouse + Provisions
• Starter Bakery

Ready to elevate your pastry game? Dive into Issue 20 now to explore stories of innovation, expert guidance, trend analysis, and inspired recipes designed to ignite your creativity in the kitchen.