Issue 3 of Pastry Arts Magazine brings you a flavorful fusion of culinary creativity and professional insight. This issue explores the intersection of savory and sweet with “Crossroads,” and dives into innovative techniques like a freeform blood orange soufflé. Industry icons like Emily Luchetti reflect on their career journeys, while Jen Yee and Peter Yuen share lessons on flavor, instinct, and croissant perfection. From cake shake theory to Italian dessert destinations, and entrepreneurial advice to timeless classics like Irish soda bread—this issue offers something for every pastry enthusiast.
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Inside the Issue:
Profiles
- Emily Luchetti – On Professional Growth & Reflection
- Jen Yee – Following Her Palate & Instincts
- Peter Yuen – Pursuing the Perfect Croissant
Trends
- Crossroads: Where Savory Meets Sweet
- Savoring La Dolce Vita: New Italian Outposts in New York
Columns
- Cake Shake Theory by Jimmy MacMillan
- Business Bites: Owners Share Challenges & Advice
- New & Notable: Latest Products, Equipment & Events
General
- Irish Soda Bread by Susan Lagalle
- Freeform Blood Orange Soufflé by Modernist Pantry
- Events for Chefs: What 2019 Has In-Store
Recipes
- Warm Apple Pomegranate Tart by Deborah Racicot
- Citrus Pavlova by Angel Betancourt
- Coconut Matcha by Robert Nieto
- Chocolate Pistachio Bar by Renee Cade
Places
- Ginger Elizabeth Chocolates
- Patisserie 46 & Rose Street Patisserie
- Pretty Cool Ice Cream
Don’t miss out on exclusive interviews, trend-forward recipes, and expert insights featured in Issue 3. Download the latest edition now or subscribe to unlock ongoing inspiration from the brightest minds in pastry. Whether you’re a chef, entrepreneur, or dessert lover—this issue is for you.
