Issue 7 of Pastry Arts Magazine brings you inspiring stories, modern techniques, and fresh perspectives from today’s leading pastry professionals. Dive into an exclusive interview with Nathaniel Reid on his journey from science to self-made success, and learn leadership lessons from hotel pastry icon Deden Putra. Explore flavor pairing techniques using single origin chocolates with Guittard, and discover Sal Martone’s unconventional artistry. This issue also revives nostalgic desserts, spotlights location strategies for brick-and-mortar shops, and delivers a bounty of creative recipes—from Blackcurrant Bonbons to Avellana and Cream Cheese Ice Cream.
Reading Options
Get this issue AND all past issues with our All-Access Subscription, or purchase the single issue.
Inside the Issue:
Profiles
- Deden Putra: Leadership in Modern Pastry
- Single Origin Chocolate: Crafting Thoughtfully Paired Flavors
- Nathaniel Reid: The Self-Made Dessert Entrepreneur
- Sal Martone: A Modern Pastry Wizard
Trends
- A Nod to Nostalgia: Reviving Vintage Desserts
- The Revival of Bridal Buttercream
Columns
- Business Bites: Location, Location, Location
- New & Notable: Products, Equipment & Events
- Expert Tips: Five Pros Share High-Level Advice
- Specialty Desserts: Gluten- & Lactose-Free with Chef Richard Hawke
General
- Technique: Russian ‘Lemon Pizza’
- What is a Contemporary Plated Dessert
- Teacher Feature: Julien Otto
- Books for Chefs
Recipes
- Blackberry Petits Gateaux by Lauren V. Haas
- Springtime Strawberries and Cream by Jaime Schick
- Milk & Honey by Kim Conroy
- Red Jalapeño and Dark Chocolate Coconut Curry Macarons by Tanya Emerick
- Purple Yam Mont Blanc by Kei Hasegawa
- Pear & Chocolate Torte by Diana Moua
- White Chocolate Caramel Tarts by Heather Shaffer
- Avellana by Adam Thomas
- “RNR” by Jim W. Hutchinson
- Cream Cheese Ice Cream by Savencia Cheese USA
Places
- Two Roosters Ice Cream
- Feve Artisan Chocolatier
- Made Atlantic City Chocolate Bar
- Ice Cream Jubilee
Download Issue 7 today to gain exclusive insights, get inspired by cutting-edge recipes, and explore how top pastry professionals are shaping the future of the craft. Don’t miss out—subscribe now and indulge in all the delicious details!
