The new digital magazine for pastry and baking pros!
Inside this issue:
- Inside the Mind of Dominique Ansel
- Balancing Textures: Creamy, Fresh & Crisp
- Ambrosial Desserts with Botanical Flavors
- The Q&A with Jean-Francois Bonnet
- A Tribute to Jean-Pierre Wybauw, ‘Mr. Chocolate’
- The Chocolate Lab
- New & Notable Products
- Aquafaba: Fab or Fad?
- Caramel Apple Petit Gateau
- How Garry Larduinat Stands Out
- Olive Oil Panna Cotta Recipe
- Black Rain Recipe
- Granny Smith Apple Cheesecake Recipe
- Nathaniel Reed Bakery
- Chocolat Abeille
- Tipsy Scoop
- & More!
Guaranteed to inspire, educate and connect you to the pastry and baking community!
*Pastry Arts Magazine is strictly a digital publication, not print, so you can feel pretty darn good about saving trees when you purchase :)
How fast will I receive the digital magazine?
Immediately! Once you purchase, you will be directed to download the magazine as a PDF file.
How large is the downloadable file?
Files range from 80-125MB on average. Make sure to give enough time for the file to download completely.
Where can I read the magazine?
Everywhere! Once you download the file, you can transfer the file to any device you have - phone, tablet, laptop or desktop.
Can I print pages from the magazine?
Yes! Once you purchase and download the file, you can print recipes, profiles, resources and more.
How many times can I download the magazine?
Once you download the magazine, the link will expire. We do this to protect the magazine from being pirated. Those darn pirates, right.
