Issue 4 of Pastry Arts Magazine brings you a vibrant mix of inspiration and expertise from some of the industry’s most innovative minds. In this issue, discover how Ksenia Penkina rose to fame as the “Glazing Queen,” dive into the chocolate mastery of Kriss Harvey, and explore the entrepreneurial journey of cake artist Rachael Teufel. Learn from world-renowned pastry chefs like Jordi Bordas and Scott Green as they explore textures and presentation, plus stay ahead of the curve with trends like Ruby chocolate and CBD-infused desserts. With standout recipes and expert business insights, this issue is packed with ideas to elevate your craft.

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Inside the Issue:

Profiles

• Kriss Harvey: Portrait of a Chocolatier
• Ksenia Penkina: Up Close with the ‘Glazing Queen’
• Rachael Teufel: Transforming a Passion for Cake Decorating Into a Business
• Timothy Maguire: From Personal Chef to Chocolatier

Trends

• Ruby Chocolate: RB1 Unveiled in the USA
• Edibles: Hitting a New High in the Market
• The Flavor Lab: How Chocolate Tasting is Changing the Game

Columns

• Pastry Virtuosity: Churro Mania by Jimmy MacMillan
• Plating: A Short(ish) Guide to Plated Desserts by Scott Green
• Business Bites: How Dessert Entrepreneurs Secured Capital
• New & Notable: Products, Equipment & Events
• Books for Chefs

General

• Plating: A Short(ish) Guide to Plated Desserts by Scott Green
• Pastry Textures: Creaminess with Jordi Bordas
• Events: ICC’s Pastryland & Pastry Plus Conference

Recipes

• Tout Chocolat Tart by Jimmy MacMillan
• Strawberry Churros by Jimmy MacMillan
• Coconut Paleta by Jimmy MacMillan
• Strawberry Consommé by Jimmy MacMillan
• Café con Leche Choux by Jimmy MacMillan
• Chocolate/Coconut/Pineapple by Jimmy MacMillan
• Raspberry Tart by Jimmy MacMillan

Places

• Milla Chocolates
• Bittersweet
• Pinolo Gelato

Unlock the secrets behind stunning glazes, flavor-forward chocolate, and business success in Issue 4 of Pastry Arts Magazine. Download your copy today and subscribe to gain access to exclusive interviews, trend reports, and pro-level recipes that will elevate your pastry game.