Issue 9 of Pastry Arts Magazine brings you an in-depth look at the artistry, innovation, and entrepreneurial drive behind today’s top pastry talent. This issue features renowned chefs like Kirsten Tibballs, Leonardo di Carlo, Tavel Bristol-Joseph, and Zachary Golper. From mastering the complexities of panettone to designing eye-catching modern pies and tackling business challenges with smart strategies, this issue is packed with inspiration. You’ll also find lactose- and gluten-free dessert tips, insights into adapting to prepackaged pastry trends, and standout recipes including Fig Leaf Panna Cotta, Cranberry Pumpkin Sourdough Buns, and Spooky Entremets.
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Inside the Issue:
Profiles
- Tavel Bristol-Joseph: A Pastry Chef with a Mission
- Kirsten Tibballs: The ‘Queen of Chocolate’
- Petits Beurres at Home with Adam Thomas
- Zachary Golper: Exploring the World of Bread Baking
Trends
- Modern Pies
- The Pivot to Prepackaged Pastries
Columns
- Business Bites: Balancing Creativity & Consumer Demand
- Chocolate Talk: Making Mindful Choices
- New & Notable Products, Equipment & Events
- Expert Tips from Five Pros
- Specialty Desserts: Lactose and Gluten Free
General
- Sandwich Cookies by Jimmy MacMillan
- The Latest Teacher Feature: Andy Chlebana
- Books for Chefs
Recipes
- Panettone with Leonardo di Carlo
- Spooky Entremet by Lasheeda Perry
- Cranberry & Pumpkin Sourdough Buns by Ed Tatton
- Mont Blanc Tarte by Christophe Toury
- Banoffee Cheesecake by Damien Herrgott
- Fig Leaf Panna Cotta by Ivan Arturo Marquez
- Pear, Almond & Milk Chocolate by James Satterwhite
Places
- Aya Pastry
- Bianca Bakery
- Hummingbird Sweet Life
- Leviathan Bakehouse
- Planet Bake
Hungry for more? Download Issue 9 today to explore the techniques, profiles, and recipes shaping the future of pastry. Don’t miss out—subscribe for access to exclusive interviews, business insights, and masterclass-worthy creations only in Pastry Arts Magazine.
