Pastry Arts Magazine

The Winter 2021 issue of Pastry Arts Magazine is ready to inspire and you’re going to want to check it out!

pastry arts winter 2021

INSIDE ISSUE 10: WINTER 2021


  • Vincent Pilon: The story of a master chocolatier
  • Plant-Based Candy by Jimmy MacMillan
  • The Latest Teacher Feature with Richard Coppedge Jr. CMB
  • Vinesh Johny: A pastry pioneer in the making
  • Kimberly Brock Brown: On rising through the ranks
  • ‘Fortuna’ by Vinesh Johny
  • Turning Pro: Advice for the Next Generation
  • Vanilla/Hazelnut/White Chocolate/Maple by Yann Le Coz
  • Hazelnut, Vanilla-Apricot and Muscovado by Alessandro Bartesaghi
  • The Expanding Dessert Box Business
  • Vanilla’s Flavorful Fight to Survive
  • Six-Layer Chocolate Hazelnut Tart by Karla Marro
  • Raspberry Chocolate Crowns by Eric Bertoïa
  • Business Bites: The Revenue Pivot
  • Rich Multigrain Tart by Dr. Avin Thaliath
  • Lovers’ Dessert by Leonardo di Carlo
  • Chocolate Talk: Flavor Pairing
  • Specialty Desserts: Gluten- and Nut-Free Dessert
  • The Baker’s Canadian Nun by Romain Dufour
  • Flowers by Michael Laiskonis
  •  Lola by Gregory Doyen

dessert box business
lovers' dessert
vinesh johny
plant-based candy
lola
vanilla
fortuna
flavor pairing
kimberly brock brown
vincent pilon
chocolate hazelnut tart
flowers
five tips, five experts
revenue in a covid-19 world
richard coppedge
gluten and nut free dessert

What are you waiting for?

With all the great content and features in this issue of Pastry Arts, you’re in for one tasty autumn, but you need to grab your copy now!


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