Issue 27 of Pastry Arts Magazine is here—and it’s packed with bold creativity, expert technique, and the stories shaping today’s pastry world. From the rise of designer fruits and raw desserts with fermentation to the art of minimalist plating and reducing food waste, this issue delivers inspiration on every page.
Get to know pastry powerhouses like Nina Métayer, Chris Hanmer, and Claudia Martinez, and explore 10+ crave-worthy recipes, including the viral Brookies by Métayer.
Reading Options
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Inside the Issue:
Profiles
- Nina Métayer: Cheffe Pâtissière
- Chris Hanmer: Conquering South Dakota
- Claudia Martinez: The Taste of Giving
Trends
- Designer Fruit
- Japanese Shokupan & Mexican Conchas: The New Competition for Croissants
Columns
- Flavor Inspiration: Combos and Technical Tips
- Vanilla 101: Reinventing the Classics
- New & Notable: Products, Equipment & Books
- Expert Tips: Five Tips from Five Experts
- Cottage Life: Winning Customers & Growing Your Bakery
- Chocolate Talk: Pastry & Chocolate
General
- Simple Ways to Avoid Food Waste
- Elevating Raw Desserts with Fermentation
- Chocolate Science: Low Glycemic Load Treats
- Fruit Intelligence: All About Strawberries
- How to Make a Sourdough Starter
- Viennoiserie: A World of Tasty Treats
- Ingredient Focus: Cocoa Powder
- Plated Dessert: Minimalism in Plating
- Teacher Feature: Kristin Egan
- National Pastry Conference: Champions of Pastry
- Promo Planner
Recipes
- Brookies by Nina Métayer
- Yuzu & Pistachio Sponge with Red Fruit by Chef Guillermo Corral
- Garden Tiramisu by Gunawan Wu
- Chocolate Raspberry Marble Cake by Killian Guillotin
- Pimm’s Petit Gâteau by Maxine Scheckter
- The Eye of the Mountain by Mirko Giuseppe Frustaci
- Brown Butter Mousse by Rebecca Freeman
- Crème de Cassis by Robert Gonzales
Places
- Boulted Bread
- Le Panier
- Hani’s Bakery
- The Place
Whether you’re looking to elevate your techniques, discover innovative recipes, or stay ahead of pastry trends, this issue has something for everyone. Don’t miss your chance to dive into the fresh ideas, expert insights, and culinary artistry inside Issue 27. Grab your copy or subscribe today and stay at the forefront of the pastry world!
