Issue 32 of Pastry Arts Magazine brings you inspiring profiles, technical insights, creative recipes, and a closer look at the people and ideas shaping modern pastry. Meet chefs Francois Behuet, Louisa Lim, and Nasir Armar, explore the craft of gluten-free lamination, discover fresh flavor combinations, and learn more about ingredients such as vanilla, raspberry, and emulsions.

This issue also travels through the worlds of chocolate, plated desserts, pastry sculpture, fermentation, cottage baking, and innovative product development. Readers will find expert advice, industry trends, new products and equipment, destination features, and seven standout recipes from pastry professionals around the world.

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Inside the Issue:

Profiles

• Francois Behuet: Taking Shape
• Louisa Lim: Different World
• Nasir Armar: Leap of Faith

Trends

• A Small Bite of Portugal

Columns

• Vanilla 101: Panettone: Fit for a Prince
• Laminated Pastry: The Science and Process of Gluten-Free Lamination
• Flavor Inspiration: Combos and Technical Tips
• Fruit Intelligence: Raspberry
• Expert Tips: Five Tips, Five Experts
• New & Notable: Latest Products, Equipment and Books
• Flour Power: Meet Chef Jennie Chu, the Pastry Chef Shaping Waldorf Astoria New York
• Teacher Feature: Heike Meyer

General

• The Singing Point
• Deux Cranes: Where Story, Craft and Chocolate Converge
• Formidable Fermentation
• Building the Plate
• Sculpture That Disappears
• Introducing Lustra
• The Hero Product
• Ingredient Functions: Emulsions
• The Flavor Map from Somewhere Else
• Promo Planner
• Cottage Life: Batch It Up

Recipes

• Magic Truffles by Sumant Sharma
• Red Berry & Coconut Flower Tart by Kenza Bonnier
• Hay & Chamomile by Nazarov Denis
• Smarx by Louisa Lim
• Hydra by Chef Dimosthenis Asimakos
• Summer Peach Verrine by James Matty
• Whoopie Daisy Cookie by Sehaj Ghuman

Places

• Spinnaker Chocolate
• Café Crèmerie
• Super Secret Ice Cream
• Gearharts Fine Chocolates

Download Issue 32 today to explore exclusive chef stories, expert techniques, trend insights, and inventive recipes created for pastry professionals and passionate bakers. Subscribe to Pastry Arts Magazine for continued access to the people, places, and ideas transforming the pastry world.