Issue 23 of Pastry Arts Magazine brings you a dynamic mix of creativity and technical mastery, starting with a spotlight on the rising star Katalina Diaz and the innovative artistry of Gonzo Jimenez and Victor Dagatan. Dive into current trends like the cocoa crisis, microwaving chocolate, and the growing popularity of passion fruit in modern desserts. This issue also explores perfect wine and dessert pairings, savory pastry applications, and how to scale a pastry business. Plus, you’ll find an inspiring lineup of global recipes and bakery spotlights from around the world.
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Inside the Issue:
Profiles
- Katalina Diaz: Phenom-enal
- Gonzo Jimenez: Humble Jimenez
- Victor Dagatan: Crafting Elegance in Ice and Chocolate
Trends
- Passion Fruit: Dream Ingredient for Pastry Chefs
- The Cocoa Crisis
Columns
- Chocolate Science: Understanding the Microwave Heating of Chocolate
- Pastry Virtuosity: Umami from Scratch
- Flavor Inspiration: Combos and Technical Tips
- Vanilla 101: GROUNDed in Tradition
- New & Notable: Latest Products, Equipment and Books
- Expert Tips: Five Tips, Five Experts
- Cottage Life: Increase your Revenue by Teaching Baking Classes
- Sourdough Secrets: Making Sourdough Spring in Springtime
General
- The Inner Architecture of Dessert by Michael Laiskonis
- The Function of Eggs in Pastry and Baking
- Promo Planner
- Perfect Pairings with Richard Vayda
- Scaling Your Pastry Business
Recipes
- Celery + Mint + Honeydew + White Chocolate by Angel R. Betancourt
- Pavlova Revisited by Richard Hawke
- Inka Travel Cakes by Chef Karim Bourgi
- Jajanan by Deden Putra
- Matcha, Shiso & Coconut Mille Feuille by Jason Licker
- Sweet Potato Cheesecake with Ginger Pear and Cranberry Compote by Kimberly Brock Brown
- Grandma’s Carrot Patch by Sanjana Patel
- Vanilla Oasis by Nicolas Nikolakopoulos
Places
- Carmela Ice Cream
- Bitzel’s Chocolate
- Bianco Latte
- Pizca Patisserie
Whether you’re a seasoned chef or an aspiring baker, this issue offers a fresh crop of ideas and techniques to elevate your pastry game. Don’t miss out—subscribe today and stay connected to the pulse of the professional pastry world.
