Issue 8 of Pastry Arts Magazine explores the resilience and creativity of dessert professionals in the face of a global pandemic. In this issue, you’ll find exclusive interviews with pastry leaders like Eunji Lee, Sébastien Canonne, and Claire Heitzler, as well as a timely feature on how the industry is pivoting to survive COVID-19. Discover emerging trends like the halva renaissance, the rise of sustainable kitchens, expert advice from seasoned pros, and a spotlight on innovation in the face of adversity. Plus, you’ll be inspired by mouthwatering recipes and insights from rising stars across the pastry world.

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Inside the Issue:

Profiles

• Eunji Lee: Disharmony to Harmony
• Sébastien Canonne: MOF & Mentor
• Claire Heitzler: Ethics of Sustainable Pastry

Trends

• Halva Renaissance
• The Sustainable Kitchen

Columns

• Business Bites: Dealing with Adversity
• New & Notable: Products, Equipment & Events
• Expert Tips from Five Industry Pros
• Chocolate Talk: Choosing Chocolate for Flavor & Sustainability
• Lactose-Free Recipes with Chef Richard Hawke

General

• Surviving COVID-19: Pivots & Advice from Dessert Pros
• Food Photography Tips
• Summertime Gelato with American Flavors
• Andre’s Confiserie Suisse

Recipes

• Chocolate by Ghirardelli by Jason Licker
• Vietnamese Sweet Corn Pudding by Dee Steffen Chinn
• Strawberry Mascarpone Cream Roulette with Strawberry Consommé by Julie Jangali
• Chocolate Terrarium by Robert Toland
• Sweet Summer by Leonardo Di Carlo
• Chocolate Pots de Crème by Christopher Curtin
• Almond Brown Butter Cake by Margarita Manzke
• Sonho de Paçoca by Nicholas Forte
• Lemon Ivoire Chocolate Mousse, Exotic Cremeux & Brown Butter Sablé by Thiago Frare
• Matcha. Chocolate. Mochi. Croissant by Vincent Attali

Places

• Bakery Lorraine
• Bakery 28
• MG Patisserie and Cafe
• Milène Jardine Chocolatier

Looking for inspiration in tough times? Issue 8 of Pastry Arts Magazine is your go-to guide. Download it now for exclusive interviews, innovative recipes, and practical advice from pastry leaders around the world. Subscribe today and stay connected to the pulse of the industry.