Issue 25 of Pastry Arts Magazine brings you an extraordinary collection of insights and innovations from the world of pastry. Discover René Frank’s category-defying confections, learn how Marc Heu went from humble beginnings to James Beard nominee, and get inspired by the global flair of Yoonjung Oh and the precision of Said M’Dahoma. This issue dives deep into sustainable baking practices, coconut sugar trends, and dehydrated garnishes, while also delivering stunning seasonal recipes and technical guides. Whether you’re captivated by the science of yeast or craving the elegance of a caviar popsicle, this issue has something to ignite every baker’s creativity.
Reading Options
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Inside the Issue:
Profiles
- Marc Heu: Rise and Shine
- René Frank: Class Without Classification
- Yoonjung Oh: Young and Upcoming Pastry Chef
- Said M’Dahoma: Revenge of the Pastry Nerd
Trends
- Cuckoo for Coconut Sugar
- Ubiquitous Ube
Columns
- Vanilla 101: Elevating Simple and Comforting Desserts
- Chocolate Talk: Pierre Zimmermann Gives Life to Old World Traditions
- Flavor Inspiration: Combos and Technical Tips
- New & Notable: Latest Products, Equipment and Books
- Expert Tips: Five Tips, Five Experts
- Cottage Life: Writing a Cookbook
- Fruit Intelligence: Fig
General
- Simple Swaps for More Sustainable Baking
- Maximizing Seasonal Produce in Desserts
- Ingredient Function: Yeast
- Shining a Light on Better Photography
- Enhancing Desserts with Dehydrated Garnishes
- Understanding the Lamination Layer Calculation Process
- Promo Planner
Recipes
- Chocolate Raspberry Indulgence by Matthew Ratliff
- Dark Chocolate Budino by Nikey Boyd
- Italian Pistachio Olive Oil Cake by Erin Swanson
- Fall of Acorn by Nitin Bali
- Rhubarb and Vanilla by Miranda Kohout
- Peanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot
Places
- Jeffrey Cagnes
- Frederic Blondeel
- Defence Bakery
- Café Oberweis
Whether you’re a professional pastry chef or an avid enthusiast, this issue is packed with seasonal creativity, bold flavors, and inspiring stories. Subscribe today or grab your copy to sharpen your skills and elevate your artistry—one delectable detail at a time.
