{"product_id":"issue-33","title":"Issue 33: Seaweed","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\u003eSmooth Elevations\u003c\/li\u003e\n\u003cli\u003eMore Than Sugar\u003c\/li\u003e\n\u003cli\u003eChocolate Talk: Precision in Practice\u003c\/li\u003e\n\u003cli\u003eRaw Desserts: Working with Fall Produce in Raw Desserts\u003c\/li\u003e\n\u003cli\u003eSumant Sharma: Hospitality Happenstance\u003c\/li\u003e\n\u003cli\u003eWhy R\u0026amp;D Is Essential\u003c\/li\u003e\n\u003cli\u003eVanilla 101: It's All About Yu\u003c\/li\u003e\n\u003cli\u003eLaminated Pastry: Beyond the Fold\u003c\/li\u003e\n\u003cli\u003eSusan Bae: Photographic Memory\u003c\/li\u003e\n\u003cli\u003eTitans of Industry\u003c\/li\u003e\n\u003cli\u003eGive a Chef More Control, and See What Happens\u003c\/li\u003e\n\u003cli\u003eBroad Lessons from Abroad\u003c\/li\u003e\n\u003cli\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli\u003eFruit Intelligence: Pear\u003c\/li\u003e\n\u003cli\u003eIngredient Function: Rice Is Nice\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\u003eEmily Thompson: Tailoring Desserts\u003c\/li\u003e\n\u003cli\u003ePromo Planner\u003c\/li\u003e\n\u003cli\u003eMatcha Made in Heaven\u003c\/li\u003e\n\u003cli\u003eCottage Life: Selling Smarter\u003c\/li\u003e\n\u003cli\u003eTeacher Feature: Jennifer Heide\u003c\/li\u003e\n\u003cli\u003eFigs and Almond Pavlova by Killian Guillotin\u003c\/li\u003e\n\u003cli\u003eItalian Summer by Arianna Nodale\u003c\/li\u003e\n\u003cli\u003eAnanas Jasmin by Chieh Cheng\u003c\/li\u003e\n\u003cli\u003eAlmond Panna Cotta by Deden Putra\u003c\/li\u003e\n\u003cli\u003ePear (Trompe-L’Œil Petit Gâteau) by René González\u003c\/li\u003e\n\u003cli\u003eHoney and Corn Plated Petits Gâteaux by Selina Progar\u003c\/li\u003e\n\u003cli\u003eApple Mini Cheesecakes by Yevhenii Ivanets\u003c\/li\u003e\n\u003cli\u003eL’Appartement 4F\u003c\/li\u003e\n\u003cli\u003eCacao and Cardamom\u003c\/li\u003e\n\u003cli\u003eOrijin Bakery\u003c\/li\u003e\n\u003cli\u003eID-Éclair\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","brand":"Pastry Arts","offers":[{"title":"Default Title","offer_id":67846663930069,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/Pastry_Magazine-33_October_2026_1.jpg?v=1792589841","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-33","provider":"Pastry Arts Shop","version":"1.0","type":"link"}