Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special
Issue 8: Surviving COVID-19 Special

Issue 8: Surviving COVID-19 Special

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

Inside this issue:

  • Surviving COVID-19: Pivots, Lessons & Advice
  • Eunji Lee: Bringing Shapes & Flavors into Harmonies
  • Sebastien Canonne: The French Pastry School & The Butter Book
  • Claire Heitzler: The Ethics of Sustainable Pastry
  • The Halva Renaissance
  • The Sustainable Kitchen
  • Chocolate Talk: Choosing Chocolate for Flavor & Sustainability
  • Lactose-Free Desserts with Chef Richard Hawke
  • Food Photography: Capturing the Perfect Shot
  • Summertime Gelato with American Flavors
  • Vietnamese Sweet Corn Pudding
  • Strawberry Mascarpone Cream Roulette
  • Chocolate Terrarium
  • Chocolate Pots de Crème
  • Almond Brown Butter Cake
  • Sonho de Paçoca
  • Chocolate Matcha Mochi Croissant
  • Business Bites: Dealing with Adversity
  • New & Notable Column
  • And 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 :)

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