The new digital magazine for pastry and baking pros!
Inside this issue:
- Kirsten Tibballs: In-depth with the Queen of Chocolate
- Tavel Bristol-Joseph: A Pastry Chef with a Mission
- Zachary Golper: The World of Bread Baking
- Petits Buerres at Home
- Trendy Modern Pies
- The Pivot to Prepackaged Pastries
- Balancing Creativity & Consumer Demand
- Sandwich Cookies
- Chocolate Talk: Making Mindful Choices
- Teacher Feature with Andy Chlebana
- Lactose and Gluten Free Desserts with Chef Richard Hawke
- The Art of Making Panettone with Leonardo di Carlo
- Spooky Entremet by Lasheeda Perry
- Cranberry and Pumpkin Sourdough Cinnamon Buns by Ed Tatton
- Mont Blanc Tarte by Christophe Toury
- Banoffee Cheesecake by Damien Herrgott
- Fig Leaf Panna Cotta by Ivan Arturo Marquez
- Pear, Almond, Milk Chocolate by James Satterwhite
- Books for Chefs
- & 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.
