Issue 5 of Pastry Arts Magazine brings you inside the vibrant world of chocolate and pastry innovation with Melissa Coppel, who opens up about her unique creative process and why she believes knowledge should be shared freely. Explore the evolving craft of 3D pastry design, dive into casual nostalgia desserts, and learn from pros on using edible insects in baking. You’ll also find expert marketing tips from leading dessert entrepreneurs, gluten-free inspiration from Richard Hawke, and business insights from names like Jason Licker and Zoë Francois.
Reading Options
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Inside the Issue:
Profiles
- Melissa Coppel: A Masterclass in Chocolate Craft and Creative Vision
- Jason Licker: Creating a Self-Made Pastry Career
- Zoë Francois: Personal Branding for the Pastry Chef
- Susanna Yoon: Chocolate Artistry at Stick With Me Sweets
- Richard Hawke: Modern Techniques in Gluten-Free Pastry
Trends
- 3D Pastry: The Rise of Dimensional Design
- Baking with Bugs: Exploring Edible Insects in Sweets
- Pastry Abroad: A Creative Culinary Tour of Barcelona
Columns
- Expert Tips: Pro Techniques Across Pastry, Baking, Chocolate, Bread & Frozen Desserts
- Business Bites: Real-World Marketing Advice from Dessert Entrepreneurs
- Casual Nostalgia: Craveable Desserts with a Familiar Twist by Jimmy MacMillan
- New & Notable: Tools, Ingredients, Books & More
General
- Remembering Maida Heatter: Honoring a Baking Icon
- Unsung Heroes: Educator Feature with Cory Barrett
- Ingredient Focus: The Purity of Ponthier Fruit Purées
- Innovation Highlight: Inside Tomric Systems’ New Center
Recipes
- Pebbles & Rocks by Jimmy MacMillan
- Apple Cider Baba Pop by Rory Macdonald
- Summer Cherry by Jen Yee
- Banana Cream Pie by Richard Hawke
- Quick Prep Cheesecake by Sebastien Thieffine
- Chocolate Cream Puffs by Toni Roberts
- Tropical Baba au Rhum by Jen Yee
Places
- Floriole Cafe & Bakery
- Butter & Cream
- Chocollazo
Want full access to Melissa Coppel’s chocolate mastery, trend-deep dives, and over a dozen exclusive recipes? Subscribe or download Issue 5 now and stay ahead of the curve in the pastry arts. Discover what chefs around the world are buzzing about.
