Issue 22 of Pastry Arts Magazine brings you a bold lineup of features and flavors—from redefining hot chocolate to mastering the science behind sorbet and chocolate tempering. This issue spotlights pastry pioneers like Dario Nuti, Sanjana Patel, and Priscilla Scaff-Mariani, each blending heritage with modern flair. Explore savory pastry innovations, flour fundamentals, expert column tips, and a treasure trove of show-stopping recipes. Whether you’re craving elevated sheet cakes or inspired by sustainable sourcing, this issue is packed with practical techniques, inspirational profiles, and cutting-edge trends that redefine the pastry landscape.

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Inside the Issue:

Profiles

• Dario Nuti: Crafting a Legacy Through Italian Tradition and Modern Pastry
• Sanjana Patel: Sweet Subversion
• Priscilla Scaff-Mariani: Blending Tradition with Innovation in Pastry

Trends

• Hot Chocolate: Enticing New Creations in a Cup
• The Elevated Sheet Cake

Columns

• Chocolate Science: Temper, Temper
• Pastry Virtuosity: Salute to the Savory Underground
• Flavor Inspiration: Combos and Technical Tips
• Vanilla 101: Vanilla That’s Anything But
• New & Notable: Latest Products, Equipment and Books
• Chocolate Talk: Chocolate Pecan Tropical Escape
• Expert Tips: Five Tips from Five Experts
• Cottage Life: Organizing the Cottage Kitchen
• Sourdough Secrets: How Colder Weather Affects Sourdough Baking

General

• Simple Sorbet Science by Michael Laiskonis
• Functions of Wheat Flour
• Promo Planner
• Gracious Hosts
• Note-Worthy by Jean Schapowal
• Teacher Feature: Mark Soliday

Recipes

• Equinox by Sanjana Patel
• Coffee Hazelnut Travel Cake by Fred Csibi-Levin
• Infinity by Bobby Cortez
• Chocolate Choux with Praline by Oleksandr Trofimenkov
• Golden Chocolate Raspberry by Lia Benedetto
• Zephyr Caramel Cheesecake by Cedric Barbaret
• Chocolate Caramel Mille Feuille by Clement Goyffon
• Pistachio Mini Tarts by Yevhenii Ivanets
• Mango and Jivara Cheesecake Choux by Sehaj Ghuman

Places

• Le Macaron French Pastries
• AnnTremet Cake
• Arely’s French Bakery
• Manresa Bread

Don’t miss this issue packed with techniques, stories, and mouthwatering artistry from top pastry professionals. Whether you’re perfecting your lamination or seeking inspiration for the next big flavor trend, Pastry Arts Magazine is your trusted source for all things pastry. Subscribe today and read the latest issue online!