{"product_id":"issue-31","title":"Issue 31: Paint","description":"\u003cp\u003eThe new digital magazine for pastry and baking pros!\u003c\/p\u003e\n\u003cp\u003eInside this issue:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Sweet Power of Sour\u003c\/li\u003e\n\u003cli\u003eRaw Desserts: The Lighter Side\u003c\/li\u003e\n\u003cli\u003eFrancois Daubinet: On Butter, Craftmanship \u0026amp; The Poetry of Pastry\u003c\/li\u003e\n\u003cli\u003eSweet Renewal\u003c\/li\u003e\n\u003cli\u003eKimberly McIntosh: Baking for a Cause\u003c\/li\u003e\n\u003cli\u003eVanilla 101: Following the Rulls\u003c\/li\u003e\n\u003cli\u003eBrown Butter: Usage in Viennoiserie and Other Barrier Methods\u003c\/li\u003e\n\u003cli\u003eYour Flour Chooses Your Microbes\u003c\/li\u003e\n\u003cli\u003eGrant Achatz: Grand Crescendo\u003c\/li\u003e\n\u003cli\u003eThe Evolution of the Certified Master Pastry Chef® Exam\u003c\/li\u003e\n\u003cli\u003eFlavor Inspiration\u003c\/li\u003e\n\u003cli\u003eFruit Intelligence: Frozen Dessert Fundamentals\u003c\/li\u003e\n\u003cli\u003eSander Wolf: Fine Chocolate President Supporting the Craft\u003c\/li\u003e\n\u003cli\u003eIngredient Function: Fruits of Victory\u003c\/li\u003e\n\u003cli\u003eExpert Tips: Five Tips Five Experts\u003c\/li\u003e\n\u003cli\u003eNew \u0026amp; Notable: Latest Products, Equipment and Books\u003c\/li\u003e\n\u003cli\u003eItalian Immersion: Exploring Gelato at SIGEP\u003c\/li\u003e\n\u003cli\u003eFlour, Butter, and Ambition: Inside the World of Desserts\u003c\/li\u003e\n\u003cli\u003eKyra Farkas: Taking Flight\u003c\/li\u003e\n\u003cli\u003ePromo Planner\u003c\/li\u003e\n\u003cli\u003eThai-twist Desserts\u003c\/li\u003e\n\u003cli\u003eCottage Life: From Side Hustle to Full-time Flour Power\u003c\/li\u003e\n\u003cli\u003eDouble Layer Dubai Chocolate Mousse Verrines by Chef Yann Dumonceau\u003c\/li\u003e\n\u003cli\u003eBlack Sesame Croustillant Cookies by Thalia Ho\u003c\/li\u003e\n\u003cli\u003eTerrarium Tart by Gunawan Wu\u003c\/li\u003e\n\u003cli\u003eS’mores Cakes by Edd Kimber\u003c\/li\u003e\n\u003cli\u003eHazelnut Chocolate Torte by Aleksandra Crapanzano\u003c\/li\u003e\n\u003cli\u003eSimple Twisted Bread by Miro van Vreckem\u003c\/li\u003e\n\u003cli\u003eBlueberry Caramel Corn Flower Cookie by Jessica Entzel Nolan\u003c\/li\u003e\n\u003cli\u003eStrawberry Shortcake Baba by Craig Piermarani\u003c\/li\u003e\n\u003cli\u003eGuido Gobino\u003c\/li\u003e\n\u003cli\u003eSaboteur Bakery\u003c\/li\u003e\n\u003cli\u003eDeLuxe Cakes \u0026amp; Pastries\u003c\/li\u003e\n\u003cli\u003eThe Bread Room\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGuaranteed to inspire, educate and connect you to the pastry community!\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\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":67845796692181,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/PastryArtsMagazineIssue31_1.jpg?v=1792586671","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-31","provider":"Pastry Arts Shop","version":"1.0","type":"link"}