{"product_id":"issue-32","title":"Issue 32: Smarx","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\u003eA Small Bite of Portugal\u003c\/li\u003e\n\u003cli\u003eThe Singing Point\u003c\/li\u003e\n\u003cli\u003eDeux Cranes: Where Story, Craft and Chocolate Converge\u003c\/li\u003e\n\u003cli\u003eFormidable Fermentation\u003c\/li\u003e\n\u003cli\u003ePlated Dessert: Building the Plate\u003c\/li\u003e\n\u003cli\u003eFrancois Behuet: Taking Shape\u003c\/li\u003e\n\u003cli\u003eVanilla 101: Panettone: Fit for a Prince\u003c\/li\u003e\n\u003cli\u003eLaminated Pastry: The Science and Process of Gluten-Free Lamination\u003c\/li\u003e\n\u003cli\u003eSculpture that Disappears\u003c\/li\u003e\n\u003cli\u003eLouisa Lim: Different World\u003c\/li\u003e\n\u003cli\u003eIntroducing Lustra\u003c\/li\u003e\n\u003cli\u003eThe Hero Product\u003c\/li\u003e\n\u003cli\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli\u003eFruit Intelligence: Raspberry\u003c\/li\u003e\n\u003cli\u003eIngredient Functions: Emulsions\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\u003eFlour Power: Meet Chef Jennie Chiu: The Pastry Chef Shaping Waldorf Astoria New York\u003c\/li\u003e\n\u003cli\u003eNasir Armar: Leap of Faith\u003c\/li\u003e\n\u003cli\u003eThe Flavor Map from Somewhere Else\u003c\/li\u003e\n\u003cli\u003ePromo Planner\u003c\/li\u003e\n\u003cli\u003eCottage Life: Batch It Up\u003c\/li\u003e\n\u003cli\u003eTeacher Feature: Heike Meyer\u003c\/li\u003e\n\u003cli\u003eMagic Truffles by Sumant Sharma\u003c\/li\u003e\n\u003cli\u003eRed Berry \u0026amp; Coconut Flower Tart by Kenza Bonnier\u003c\/li\u003e\n\u003cli\u003eHay \u0026amp; Chamomile by Nazarov Denis\u003c\/li\u003e\n\u003cli\u003eSmarx by Louisa Lim\u003c\/li\u003e\n\u003cli\u003eHydra by Chef Dimosthenis Asimakos\u003c\/li\u003e\n\u003cli\u003eSummer Peach Verrine by James Matty\u003c\/li\u003e\n\u003cli\u003eWhoopie Daisy Cookie by Sehaj Ghuman\u003c\/li\u003e\n\u003cli\u003eRaspberry \u0026amp; Tagetes by Remi Blaineau\u003c\/li\u003e\n\u003cli\u003eSpinnaker Chocolate\u003c\/li\u003e\n\u003cli\u003eCafé Crèmerie\u003c\/li\u003e\n\u003cli\u003eSuper Secret Ice Cream\u003c\/li\u003e\n\u003cli\u003eGearharts Fine Chocolates\u003cbr\u003e\n\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Pastry Arts","offers":[{"title":"Default Title","offer_id":67845924126933,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/PastryMagazine-32_JULY2026_1.jpg?v=1792588657","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-32","provider":"Pastry Arts Shop","version":"1.0","type":"link"}