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Pastry Arts | Magazine, Podcast, Summit, Shop & Community

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Issue 30: Winter 2026

Issue 30 of Pastry Arts Magazine brings you bold creativity and cutting-edge technique from the world’s top pastry chefs and artisans. This issue features a deep dive into the art of praliné, a step-by-step on the inverted tray method for bakery-quality bread at home, and a fresh take on winter citrus in desserts. Explore profiles of standout professionals like Luca Arguelles...


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Golden Masala by Shimrit Druskin

Pastry Chef & Owner, Understanding Pastry – School of Pastry Arts

Inspired by the aromas of Indian Masala Chai and the tropical sweetness of flavors from Thailand, this entremet combines multiple textures: airy Masala Chai mousse, a choux puff with crumble topping, banana ganache and cinnamon sablé.

Yield: 8 servings


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Home is Where the Tart is

Lucia Merino’s Thoughts were Never far from Her Native San Juan. Now, the Globetrotting Pastry Chef is Back in her Native Puerto Rico.

By Oprah Davidson

After years of working under the tutelage of renowned chefs—Frederic Monnet at The Ritz-Carlton Key Biscayne, Antonio Bachur at the St. Regis in Miami, and Richa...


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Romain’s Forum

Romain Dufour has Built a Lifetime of Baking and Pastry Knowledge. Now He’s Sharing it.

By Miranda Kohout

Chef Romain Dufour has more than two decades of experience in baking and pastry. As a consultant and instructor, he has unique insight into the needs of students, small business owners and large-scale manufacturers because he...


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Leapin Lipids

by Miranda Kohout

Fats are complicated. Different types of fats are chains of various types of molecules and chains of molecules, some long, some short, all with unique properties. While it would be educational to take a deep dive into fat on a molecular level, this is the sort of greasy rabbit hole that is too easy to slide down, and with little im...


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