Pastry Arts Magazine

Jun 1, 2024 | pastryartsmag.com | Shawn Wenner

By Shawn WennerFor pastry professionals, cocoa is more than just an ingredient – it’s the foundation of their craft. However, a convergence of environmental, economic and social factors is severely straining the global cocoa supply, with significant implications for the pastry industry. At the heart of this crisis are West Africa’s cocoa producing nations of Ghana and Ivory Coast, which collectively supply over 60% of the world’s cocoa beans.

Mar 12, 2024 | pastryartsmag.com | Shawn Wenner

By Shawn WennerIn this exclusive interview with Pastry Arts Magazine, we delve into the world of Priscilla Scaff-Mariani, a renowned pastry chef whose culinary journey is as rich and varied as her creations. From her early inspirations rooted in family experiences in Brazil to her dynamic roles in prestigious establishments like The Modern, Balthazar, and Gabriel Kreuther, Priscilla shares her insights into the art of pastry making.

Feb 15, 2024 | pastryartsmag.com | Brian Cazeneuve

A Steadfast Champion of Craft Chocolate, Sanjana Patel is also a Game-Changing Source of Hope and InspirationThe girl’s eyes foretold her future. With her taste buds heightened by curiosity, discovery and possibility, the eyes grew wider at each of her first bites of chocolate. “What is this?” Sanjana Patel asked her grandmother. “It’s yummy.”The grandmother took the enthusiasm as an invitation to deputize Sanjana, her nine-year-old granddaughter, as her sous in the kitchen.

Feb 15, 2024 | pastryartsmag.com | Brian Cazeneuve

Brian Cazeneuve is a former staff writer at Sports Illustrated, and freelance writer with works appearing in numerous national publications, including Time, People, the New York Times, Washington Post, NBC Sports, and others. He lives in New York City.

Feb 5, 2024 | pastryartsmag.com | Elaine Boddy

By Elaine BoddyI hope you have enjoyed reading how to make a sourdough starter, and how to make my master recipe in the previous couple of issues. As we move into the winter months and colder temperatures in the northern hemisphere, I thought it would be useful in this issue to share some tips about how to manage sourdough through changes in season. The greatest lesson to learn for sourdough success is how sourdough is affected by the weather.