Issue 28 of Pastry Arts Magazine brings you a flavorful lineup of industry insights, trendspotting, and creative inspiration. Dive into the refined artistry of Christophe Rull in “Eclair Flair,” uncover Shaun Velez’s remarkable journey to the helm at Restaurant Daniel, and celebrate Cat Cox’s rise to James Beard Award-winning prominence. This issue busts sourdough myths, revisits the centennial chiffon cake, and examines sustainability through local sourcing. Explore the anatomy of plated desserts, innovative bakery competitions, and expert insights from top chefs around the globe.
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Inside the Issue:
Profiles
- Shaun Velez: Keeping the Promise
- Christophe Rull: A New Enterprise
- Cat Cox: The Year of the Cat
Trends
- Sweet Centenarian: Chiffon Makes a Comeback
- Chocolate Packaging
Columns
- Vanilla 101: The Wizard of Ahs
- Flavor Inspiration: Combos and Technical Tips
- Fruit Intelligence: Passion Fruit
- Expert Tips: Five Experts, Five Tips
- New & Notable: Products, Equipment, Books
- Cottage Life: Marketing Your Cottage Bakery
General
- Busting the Sourdough Myths
- Looking Locally for Sustainable Ingredients
- Plated Dessert: The Anatomy of Dessert
- Global Pastry & Bakery Competitions
- Interview: Gerald Palacios of Salon du Chocolat
- Ingredient Function: Gelatin, Pectin & Hydrocolloids
- Promo Planner
- Teacher Feature: Jordi Bordas
Recipes
- Vanilla & Black Truffle Macarons by Maya Okada-Erickson
- Brown Sugar Crème Brûlée by Alexandra Motz
- Breath of Fresh Air by Michael Werrell
- Cherry by Ashutosh Gairola
- Festa Junina Dessert by Renan Zacchi
- Citrus Meringue by Ruchit Harneja
- The Mango Petit Gâteau by Dr. Yana Todorova
Places
- Lagniappe Bakehouse
- Radio Bakery
- Velvet Sky Bakery
- The Bent Spoon
Don’t miss out on the latest innovations, profiles, and recipes shaping the pastry world—subscribe now to unlock exclusive insights and inspiration from top chefs and emerging voices. Download your copy of Pastry Arts Magazine Issue 28 today and stay ahead of the trends that matter most.
