{"product_id":"issue-26","title":"Issue 26: Banana Puff","description":"\u003cp\u003eInside this issue:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA Bite of Nostalgia\u003c\/li\u003e\n\u003cli\u003eWarmth of A Frost\u003c\/li\u003e\n\u003cli\u003eKarina Rivera: Sweets with Love\u003c\/li\u003e\n\u003cli\u003eWedding Cake: Building Upon Success\u003c\/li\u003e\n\u003cli\u003eFruit Intelligence: Kumquat\u003c\/li\u003e\n\u003cli\u003eCottage Life: Consistent Baking\u003c\/li\u003e\n\u003cli\u003eVanilla 101: The King of Desserts\u003c\/li\u003e\n\u003cli\u003eHåkan Mårtensson: Gifted Craftsman\u003c\/li\u003e\n\u003cli\u003eWest African Ingredients in Modern and Innovative Pastry\u003c\/li\u003e\n\u003cli\u003ePromo Planner\u003c\/li\u003e\n\u003cli\u003eIngredient Function: Baking Soda and Baking Powder\u003c\/li\u003e\n\u003cli\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli\u003eNew \u0026amp; Notable: Latest Products, Equipment and Books\u003c\/li\u003e\n\u003cli\u003ePlated Dessert: A Spectrum of Options\u003c\/li\u003e\n\u003cli\u003eExpert Tips: Five Tips Five Experts\u003c\/li\u003e\n\u003cli\u003eReclaiming Wheat with Ancient Grains\u003c\/li\u003e\n\u003cli\u003eAdriano Zumbo: The Sweet Assassin\u003c\/li\u003e\n\u003cli\u003eCore Temperature Control in Fermented Laminated Pastry\u003c\/li\u003e\n\u003cli\u003eNew York Restaurants: Adding Bakeries to their Portfolios\u003c\/li\u003e\n\u003cli\u003ePistachio Bonsai by Pete Garzon\u003c\/li\u003e\n\u003cli\u003eHeirloom Tomato Brioche by Russell Goodman\u003c\/li\u003e\n\u003cli\u003eVegan and Traditional Macarons by Chef Colette Christian and Chef Gena Lora\u003c\/li\u003e\n\u003cli\u003ePaan by Sumant Sharma\u003c\/li\u003e\n\u003cli\u003eMakai Badam Halwa by Sumant Sharma\u003c\/li\u003e\n\u003cli\u003eNoor by Dean Rodrigues\u003c\/li\u003e\n\u003cli\u003eBanana Puff by Adriano Zumbo\u003c\/li\u003e\n\u003cli\u003eDengo\u003c\/li\u003e\n\u003cli\u003eOrigin Breads\u003c\/li\u003e\n\u003cli\u003eLaurent Gerbaud Chocolatier\u003c\/li\u003e\n\u003cli\u003eNoble Bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGuaranteed to inspire, educate and connect you to the pastry community!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Pastry Arts Magazine is strictly a digital publication, not print, so you can feel pretty darn good about saving trees when you purchase :)\u003c\/em\u003e\u003c\/p\u003e","brand":"Pastry Arts","offers":[{"title":"Default Title","offer_id":67831463641301,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/Pastry_Arts_Magazine_Issue_26.jpg?v=1792517493","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-26","provider":"Pastry Arts Shop","version":"1.0","type":"link"}