Issue 24 of Pastry Arts Magazine brings you a vibrant showcase of pastry innovation and creativity, from in-depth profiles of rising stars like Masaki Takahashi and industry leaders like Michael Laiskonis, to features on the butter renaissance, raw dessert coloring with superfoods, and the essential role of texture in plated desserts. This issue explores everything from the profitability of pop-up bakeries to the science of sugar and the origins of viennoiserie. Dive into stunning recipes, expert columns, and behind-the-scenes tours of top pastry spots like Gusto Bread and Jinju Patisserie.
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Inside the Issue:
Profiles
- Masaki Takahashi: From the Land of the Rising Sun
- Michael Laiskonis: Sharing Excellence
- Crystal Kass: Crystal Clear
Trends
- The Butter Renaissance
- The Savory Side of Baking Cookbooks
- Blooming Companions: Cafes and Carnations
Columns
- Chocolate Talk: Fat + Flour and Chocolate
- Flavor Inspiration: Combos and Tips
- Vanilla 101 with Ellen Ramos
- New & Notable: Products, Equipment, Books
- Expert Tips: Five Tips, Five Experts
- Cottage Life: Profitable Pop-Up Bakeries
- Sourdough Secrets: Sourdough in Summer
General
- Using Superfoods to Color Raw Desserts
- Exploring the Pastry-Bar Crossover
- The Role of Texture in Plated Desserts
- Ingredient Function: Sugar
- Tempering Chocolate
- Promo Planner
- Viennoiserie Origins
- Shining in the City of Light
- Elevated Garnish by Matthew Ratliff
Recipes
- Jaguar by Ronald Garcia
- Vanilla Signature Entremet by Tristan Rousselot
- Millefeuille of Calissons de Provence by Laura Ann Chalupa
- Caramelized Pineapple with Banana Cardamom Ice Cream by Crystal Bonnet
- Caramelized Apple Millefeuille by Sylvain Fond
- Vegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse by Pablo Lamon
Places
- Gusto Bread
- D’Andrews Bakery & Café
- Jinju Patisserie
- Poulette Bakeshop
Ready to elevate your pastry game this summer? Pastry Arts Magazine Issue 24 is packed with expert insights, inspiring profiles, trending techniques, and stunning recipes that will spark your creativity in and out of the kitchen. Whether you’re a seasoned pastry chef or an aspiring artisan, this issue is your go-to guide for what’s now and what’s next in the world of pastry. Explore the issue now and take your craft to the next level.
