Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel
Issue 5: Melissa Coppel

Issue 5: Melissa Coppel

Regular price $5.99
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The new digital magazine for pastry and baking pros!

Inside this issue:

  • Melissa Coppel: Getting Up Close & Personal
  • The Growing Trend of 3D Pastries
  • Susanna Yoon: On Her Love of Chocolate
  • The Rise of Baking with Bugs
  • Business Bites: Marketing & Advertising Strategies
  • Pastry Virtuosity: Casual Nostalgia
  • Jason Licker: The Path to Becoming Self-Made
  • Pebbles & Rocks
  • Apple Cider Baba Pop
  • Maida Heatter: Remembering an Icon
  • New & Notable Column
  • Summer Cherry
  • Banana Cream Pie
  • Gluten-Free with Richard Hawke
  • Zoe Francois: Building a Pastry Chef Brand
  • Quick Prep Cheesecake
  • Chocolate Cream Puffs
  • Tropical Baba au Rhum
  • Barcelona: A Magnet for Creative Pastry
  • Expert Tips: Techniques from the Pros
  • Books for Chefs by Matt Sartwell
  • & More!
Guaranteed to inspire, educate and connect you to the pastry and baking community!

*Pastry Arts Magazine is strictly a digital publication, not print, so you can feel pretty darn good about saving trees when you purchase :)

Notice: The following FAQs are NOT for the magazine. The magazine is strictly digital. Please find the Magazine FAQs tab for more info.

Where do the items ship from?

All items are printed and shipped from the US.

How long will processing and printing take
?

All items are sent for processing and printing immediately after your order is placed. Allow 5-7 business days for your order to be printed before you will receive your shipping notification. If after 7 business days you have not received a shipping confirmation email, please contact us. 

How long will shipping take

Once your order has been processed and printed, it will be shipped with the shipping speed you choose during checkout. Once your item ships, you will receive confirmation with tracking information via email.

When checking out items in your cart, you will be provided with real time shipping costs and durations based on your order quantity and shipping destination. The average time to ship within the US is 4-5 business days. 

How fast will I receive the digital magazine? 

Immediately! Once you purchase, you will be directed to download the magazine as a PDF file. 

How large is the downloadable file? 

Files range from 80-125MB on average. Make sure to give enough time for the file to download completely. 

Where can I read the magazine?

Everywhere! Once you download the file, you can transfer the file to any device you have - phone, tablet, laptop or desktop. 

Can I print pages from the magazine? 

Yes! Once you purchase and download the file, you can print recipes, profiles, resources and more. 

How many times can I download the magazine? 

Once you download the magazine, the link will expire. We do this to protect the magazine from being pirated. Those darn pirates, right.

What the pros are saying

"Pastry Art Magazine is an invaluable resource to me to see what is going on in the pastry world, no matter where I am in the world."

Jason Licker

"I think Pastry Arts Magazine is a must-have resource for anyone that's passionate about the world of pastry."

Scott Greeen