Issue 30 of Pastry Arts Magazine brings you bold creativity and cutting-edge technique from the world’s top pastry chefs and artisans. This issue features a deep dive into the art of praliné, a step-by-step on the inverted tray method for bakery-quality bread at home, and a fresh take on winter citrus in desserts. Explore profiles of standout professionals like Luca Arguelles, Paola Velez, and Stéphane Cheramy, each offering a unique perspective on modern pastry. With standout recipes, flavor inspiration, and practical insights for pros, this issue is packed with ideas to elevate your craft.
Reading Options
Get this issue AND all past issues with our All-Access Subscription, or purchase the single issue.
Inside the Issue:
Profiles
- Luca Arguelles: Voracious Voyager
- Paola Velez: Early Riser
- Stéphane Cheramy: Guiding Principal
TRENDS
- Sweet Partners
- Mini Desserts
COLUMNS
- Vanilla 101:Christophe Rull: Mastering the Art of Simplicity
- Flavor Inspiration: Combos and Technical Tips
- Fruit Intelligence: Winter Citrus
- Expert Tips: Five Tips Five Experts
- New & Notable: Latest Products, Equipment and Books
- Flour Power: At The Peak with Poullete
- Technical Talk: Praline
- Cottage Life: How Sticking to After-Hours Schedules Make Your Business Run Smoother
GENERAL
- Raw Desserts: What Raw Really Means
- Plated Desserts: Geography of Flavor
- Sweet Checklist
- Innovation is Served
- Steam at Home
- Geography of Viability
- Ingredient Functions: Gluten Free Does Not Mean Flavor Free
- Promo Planner
- Ready to Sell in 90 Days
RECIPES
- Raspberry & Coconut Entremet by Farnoosh Barzegari
- Pride Buns by Jody O’Sullivan
- Brazilian Vanilla Caramel and Jabuticaba Mille-Feuille by Renan Zacchi
- Esterhazy Cake by Martin Rainbacher
- Glazed Zalabia by Maureen Abood
- Yuzu Meringue Pie by Philip Khoury
- Gochujang Babka by Christina Wood
PLACES
- Masa Madre
- Mk Cannelle
- Petitgrain Boulangerie
- Maison Villate
Discover what’s shaping the next chapter of pastry. Download Issue 30 of Pastry Arts Magazine and get inspired by global trends, modern techniques, and exclusive recipes from the best in the industry. Whether you’re a seasoned pro or an ambitious artisan, this issue is your backstage pass to the pastry world’s most exciting innovations.
Subscribe now to unlock full access to every issue and never miss a taste of what’s next.
