Issue 6 of Pastry Arts Magazine brings you an inspiring lineup of industry icons and emerging voices shaping the world of modern pastry. Discover Maggie Austin’s journey from ballet to bespoke cake artistry, while Pierre Hermé offers an intimate look into his world-renowned approach to flavor, technique, and innovation. Angel R. Betancourt shares his path from Venezuela to global influence, and Scott Green unveils his breathtaking step-by-step “Winter Flower” technique. Plus, this issue dives into trending ingredients like freshly milled flour and the chocolate-olive oil pairing revolution, alongside expert staffing strategies, vegan desserts, and over a dozen chef-tested recipes.
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Inside the Issue:
Profiles
- Maggie Austin: Creating Elegant Bespoke Cakes
- Pierre Hermé: Exclusive Q&A with the “King of Modern Patisserie”
- Angel R. Betancourt: A Journey to Pastry Success
- Scott Green’s Winter Flower: Step-by-Step Technique
Trends
- A Beneficial Boost: Pairing Olive Oil and Chocolate
- Freshly Milled Flour: The Newest Farm-to-Table Movement
Columns
- Business Bites: Expert Staffing Strategies
- New & Notable: Products, Equipment & Events
- Specialty Desserts: Vegan Dessert with Chef Richard Hawke
- Expert Tips: Five Pros Share High-Level Advice
General
- Rethinking Cream Cheese
- Teacher Feature: Gloria M. Cabal
- Books for Chefs by Matt Sartwell
Recipes
- Chocolate Love by Tish Boyle
- Peanut Butter & Jelly by Jean-François Suteau
- Le Cube Grenadine by Nicolas Houchet
- Vegan Freckled Mint Ice Cream by Tyler Malek
- Maple Hickory Cruller by Danielle Marelli
- Caramel Early Grey Marshmallows by AUI
- “LAPIS” by Deden Putra
- Chocolate Roulade by Clarice Lam
Places
- Bakery Nouveau
- Bistro Barberet & Bakery
- Bellegarde Bakery
- Frederic Loraschi Chocolate
Don’t miss your chance to access exclusive recipes, expert insights, and one-on-one interviews with the industry’s most visionary minds. Download the full issue or subscribe today to stay ahead in the world of pastry!
