Issue 31 of Pastry Arts Magazine brings you an inspiring blend of artistry, innovation, and technique from today’s leading pastry professionals. This issue highlights creative voices like Kimberly McIntosh’s purpose-driven baking, Grant Chantz’s showstopping creations, and Kyra Farkas’s rising talent. Dive into global trends, expert insights, and cutting-edge recipes designed to elevate your craft.

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Inside the Issue:

Profiles

• Kimberly McIntosh: Baking for a Cause
• Grant Chantz: Grand Crescendo
• Kyra Farkas: Taking Flight

Trends

• The Sweet Power of Sour
• Thai-Twist Desserts

Columns

• Vanilla 101: Following the Rules
• Laminated Pastry: Brown Butter
• Flavor Inspiration: Combos and Technical Tips
• Fruit Intelligence: Frozen Dessert Fundamentals
• Expert Tips: Five Tips Five Experts
• New & Notable: Latest Products, Equipment and Books
• Flour Power: Flour, Butter, and Ambition: Inside the World of Desserts
• Cottage Life: From Side Hustle to Full-Time Flour Power

General

• Raw Desserts: The Lighter Side
• François Behuet: On Butter, Craftsmanship & the Poetry of Pastry
• Sweet Renewal
• Best of Bread: Your Flour Chooses Your Microbes
• The Evolution of the Certified Master Pastry Chef Exam
• Sander Wolf: Supporting the Craft
• Ingredient Functions: Fruits of Victory
• Italian Immersion
• Promo Planner

Recipes

• Double Layer Dubai Chocolate Mousse Verrines by Chef Yann Dumonceau
• Black Sesame Croustillant Cookies by Thalia Ho
• Terrarium Tart by Gunawan Wu
• S’mores Cake by Edd Kimber
• Hazelnut Chocolate Torte by Alexsandra Crapanzano
• Simple Twisted Bread by Miro van Vreckem
• Blueberry Caramel Corn Flower Cookie by Jessica Entzel Nolan
• Strawberry Shortcake Baba by Craig Piermarini

Places

• Guido Gobino
• Saboteur Bakery
• Deluxe Cakes and Pastries
• The Bread Room

Don’t miss out on the creativity and expertise packed into Issue 31. Unlock exclusive recipes, behind-the-scenes insights, and game-changing techniques from the world’s top pastry professionals. Download your copy now and subscribe to Pastry Arts Magazine to keep your inspiration fresh and your skills ahead of the curve.