Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs
Issue 9: Kirsten Tibballs

Issue 9: Kirsten Tibballs

Regular price $5.99
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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 :)

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