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Pastry & Baking North America is edited for the growing number of pastry, baking and confectionary professionals who seek industry information, instruction and continuing education.
Published 6 times per year, Pastry & Baking North America magazine can provide your corporate messages and branding initiatives a superior platform to reach out and communication directly with our highly involved and passionate readers who are concerned about the topics shaping their industry and who seek the latest in practical application.
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About US
Pastry & Baking North America magazine sets itself apart as the only regional trade publication dedicated to education, instruction and the celebration of the region's dessert professionals.
Each issue is packed with recipes, demonstrations, news and the latest techniques presented by our world renowned panel of Guest Contributors while our editorial focus strives to address topics critical to the professional development of our readership.
Our print issues are distributed across the United State and Canada, PLUS, we now offer access to our back issues in digital format by logging in above.
Testimonials
Pastry & Baking North America is brain food for the minds of dessert professionals. You can’t get enough in one sitting!
Executive Pastry Chef Lynn C.Mansel
Mohegan Sun
Bravo. Truly impressive. I can’t wait for the next issue.
Executive Pastry Chef Leigh Ann Seto
Kahala Hotel & Resort
Beautiful and easy to follow visuals permit novice and expert chefs alike to learn new recipes and technique from some of the master practitioners of the pastry arts. This publication is an invaluable reference tool for everyone.
Pastry Chef/Owner Pichet Ong
P*ONG
Love it! The wide variety of techniques and recipes are extremely helpful and inspirational.
Pastry Chef Milena Molina
BLT Restaurant Group
Lots of beautiful pictures and interesting techniques.
Pastry Chef Nicole Plue
Redd Nappa Valley
