Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’
Issue 11: ‘The Saturn’

Issue 11: ‘The Saturn’

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

Inside this issue:

  • Amaury Guichon: Pushing the boundaries of pastry design
  • Chocolate Décor Stencil Techniques: Step-by-step tutorial by Chef Frank Vollkommer
  • Joanne Chang: A heart for pastry and a head for business
  • Changing Course After COVID
  • Using Technology to Customize Creations
  • Business Bites: Setting Up An Online Shop
  • Nicholas Lodge: The story of the ‘Green Tornado’
  • Pastry Virtuosity: Natural Colors for Chocolate
  • Chocolate Talk: The Art & Science of Cocoa Powders
  • Expert Tips: Five Pros Share High-Level Advice
  • Specialty Desserts: Gluten & Lactose Free
  • Pricing Your Desserts
  • Teacher Feature with Toba Garrett
  • Changes in Customer-Delivery Solutions
  • Hazelnut Banana Coffee & Chocolate Tarte by Abigail Dahan
  • Exotic Cubes by Clement Le Deore
  • Chocolate Basque Cheesecake by  Tavel Bristol-Joseph
  • Ube Paris-Brest by Emma Nemechek
  • Strawberry Basil Parfait by Leah Steinberger
  • Mother’s Cuddle by Leonardo di Carlo
  • Sourdough Pizza Dough by Ed Tatton
  • Hibiscus Glazed Poached Rhubarb, Cornmeal Financier by Gigi Ramirez
  • Cake & Joe
  • Churn Urban Creamery + Bakery
  • Angel Cakes
  • Kreuther Handcrafted Chocolate

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