Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’
Issue 10: ‘Fortuna’

Issue 10: ‘Fortuna’

Regular price $5.99
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The new digital magazine for pastry and baking pros!

Inside this issue:

  • Vincent Pilon: The story of a master chocolatier
  • Plant-Based Candy by Jimmy MacMillan
  • The Latest Teacher Feature with Richard Coppedge Jr. CMB
  • Vinesh Johny: A pastry pioneer in the making
  • Kimberly Brock Brown: On rising through the ranks
  • ‘Fortuna’ by Vinesh Johny
  • Turning Pro: Advice for the Next Generation
  • Vanilla/Hazelnut/White Chocolate/Maple by Yann Le Coz
  • Hazelnut, Vanilla-Apricot and Muscovado by Alessandro Bartesaghi
  • The Expanding Dessert Box Business
  • Vanilla’s Flavorful Fight to Survive
  • Six-Layer Chocolate Hazelnut Tart by Karla Marro
  • Raspberry Chocolate Crowns by Eric Bertoïa
  • Business Bites: The Revenue Pivot
  • Rich Multigrain Tart by Dr. Avin Thaliath
  • Lovers’ Dessert by Leonardo di Carlo
  • New & Notable: Latest Products, Equipment & Events
  • Chocolate Talk: Flavor Pairing
  • Expert Tips: Five Pros Share High-Level Advice
  • Specialty Desserts: Gluten- and Nut-Free Dessert
  • The Baker’s Canadian Nun by Romain Dufour
  • Flowers by Michael Laiskonis
  • Lola by Gregory Doyen
  • Plant-Based Chocolate Avocado Brownies + Matcha by Anne Lanute

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.

What the pros are saying

"Pastry Art Magazine is an invaluable resource to me to see what is going on in the pastry world, no matter where I am in the world."

Jason Licker

"I think Pastry Arts Magazine is a must-have resource for anyone that's passionate about the world of pastry."

Scott Greeen