Issue 26 of Pastry Arts Magazine brings you an irresistible collection of pastry inspiration, spotlighting culinary innovators and cultural influences from around the globe. Dive into expert features like Adriano Zumbo’s bold Banana Puff, Karina Rivera’s joyful macaron mastery, and Håkan Mårtensson’s fantastical chocolate artistry. From mastering raw vegan frostings to exploring nostalgic desserts and West African flavors, this issue is packed with insights, trends, and recipes that push the boundaries of modern pastry.
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Inside the Issue:
Profiles
- Karina Rivera: Sweets with Love
- Håkan Mårtensson: Gifted Craftsman
- Adriano Zumbo: The Sweet Assassin
Trends
- A Bite of Nostalgia
- New York Restaurants Add Bakeries
Columns
- Fruit Intelligence: Kumquat
- Consistent Baking from Cottage Kitchens
- Vanilla 101: The King of Desserts
- Flavor Combos & Tips
- New & Notable Products
- Expert Tips from Five Pros
General
- Warmth of a Frost: Raw Vegan Frostings
- Wedding Cake: Building Upon Success
- West African Ingredients in Pastry
- Baking Soda vs. Baking Powder
- Plated Desserts Spectrum
- Ancient Grains Revival
- Fermented Laminated Pastries
Recipes
- Pistachio Bonsai by Pete Garzon
- Heirloom Tomato Brioche by Russell Goodman
- Vegan & Traditional Macarons by Chef Colette Christian and Chef Gena Lora
- Paan by Sumant Sharma
- Makai Badam Halwa by Sumant Sharma
- Noor Dessert by Dean Rodrigues
- Banana Puff by Adriano Zumbo
Places
- Dengo
- Origin Breads
- Laurent Gerbaud Chocolatier
- Noble Bread
Elevate your pastry game with insights from world-class chefs, exclusive recipes, and the latest trends in the industry. Whether you’re a seasoned pro or a passionate hobbyist, Issue 26 is your must-have winter edition. Subscribe today and bring warmth, innovation, and artistry into your kitchen this season!
