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 :)

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