{"product_id":"issue-28","title":"Issue 28: Eclair Flair","description":"\u003cp\u003eInside this issue:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListBulletCxSpFirst\"\u003eSweet Centenarian\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eBusting the Sourdough Myths\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eLooking Locally for Sustainable Ingredients\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eShaun Velez: Keeping the Promise\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eVanilla 101: The Wizard of Ahs\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003ePlated Dessert: The Anatomy of Dessert\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eGlobal Pastry \u0026amp; Bakery Competitions\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eInterview: Gerald Palacios\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eFruit Intelligence: Passion Fruit\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eIngredient Function: Gelatin, Pectin and Other Hydrocolloids\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eChristophe Rull: A New Enterprise\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eExpert Tips: Five Tips Five Experts\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eNew \u0026amp; Notable: Latest Products, Equipment and Books\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eCat Cox: The Year of the Cat\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eChocolate Packaging\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003ePromo Planner\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eCottage Life: Marketing Your Cottage Bakery\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eTeacher Feature: Jordi Bordas\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eVanilla and Black Truffle Macarons by Maya Okada-Erickson\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eBrown Sugar Crème Brûlée by Alexandra Motz\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eBreath of Fresh Air by Michael Werrell\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eCherry by Ashutosh Gairola\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eFesta Junina Dessert by Renan Zacchi\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eCitrus Meringue by Ruchit Harneja\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eThe Mango Petit Gâteau by Dr. Yana Todorova\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eLagniappe Bakehouse\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eRadio Bakery\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpMiddle\"\u003eVelvet Sky Bakery\u003c\/li\u003e\n\u003cli class=\"MsoListBulletCxSpLast\"\u003eThe Bent Spoon\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":67831911022805,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/PastryArtsMagazineIssue28_1.jpg?v=1792520873","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-28","provider":"Pastry Arts Shop","version":"1.0","type":"link"}