Issue 29 of Pastry Arts Magazine brings you a vibrant mix of innovation and artistry from some of the pastry world’s most dynamic voices. In this issue, Carmen Rueda shares her journey as a “sweet storyteller,” Pia Salazar takes vegetables to new dessert heights, and Lucia Merino redefines comfort with her tarts. From trending topics in Dubai’s pastry scene to expert tips and recipes that will inspire your next creation, this issue is your ultimate fall indulgence.

Explore features, masterclass recipes, and insights on vanilla, chocolate, fruit, and flour. Whether you’re a seasoned pastry chef or passionate enthusiast, there’s something in here to sharpen your skills and spark your creativity.

Reading Options

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Inside the Issue:

Profiles

• Carmen Rueda: Sweet Storyteller
• Pia Salazar: Vegetables for Dessert
• Lucia Merino: Home is where the Tart is

TRENDS

• Dubai Drama
• On a Roll: The Cinnamon Roll is Moving to Center Stage

COLUMNS

• Vanilla 101: Mucho Gusto
• Chocolate Talk: Where Chocolate Meets Craft and Culture
• Flavor Inspiration: Combos and Technical Tips
• Fruit Intelligence: Green Apple
• Expert Tips: Five Tips Five Experts
• New & Notable: Latest Products, Equipment and Books
• Flour Power: Q&A with Edan Leshnick
• Cottage Life: A Delicate Balance

GENERAL

• Raw Desserts: Checking the Boxes
• Crumb Clues
• Plated Desserts: Rustic to Refined
• The Price of Pastry
• Chocolate Science: Tempering Chocolate in a Microwave
• Ingredient Function: Leapin Lipids
• Promo Planner
• Teacher Feature: Romain Dufour

RECIPES

• Chocolate Millefeuille by Abhimanyu Ghuliani
• Pumpkin Budino by Deden Putra
• Strawberry Rhubarb Tart by Jordan Pilarski
• Golden Masala by Shimrit Druskin
• Caramel Hazelnut Crunch Bar by Frank Carrieri
• Sweet Onion Ice Cream Sandwich by Rachel Bossett
• Ferrero Rochelle by Rochelle Cooper

PLACES

• Andia’s Ice Cream
• Ayu Bakehouse
• Cafe Mochiko
• New York Bagel Deli & Bakery

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