Pastry Arts Magazine ( @pastryartsmag ) Instagram Profile

pastryartsmag

Pastry Arts Magazine

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  • 390 following

Pastry Arts Magazine Profile Information

Now this is pretty incredible — bravo @florann_cake bravo 🍯🐝😍 What do you think?

Now this is pretty incredible — bravo @florann_cake bravo 🍯🐝😍 What do you think?

1,689 12 6 hours ago
We’re getting excited for #IBIE2019 — the largest gathering of retail and artisan bakers in the Western Hemisphere that happens every 3 years (and you don’t want to miss it)! Register now...because we’ll be there! #vegas

We’re getting excited for #IBIE2019 — the largest gathering of retail and artisan bakers in the Western Hemisphere that happens every 3 years (and you don’t want to miss it)! Register now...because we’ll be there! #vegas

80 1 11 hours ago
From our new @plateddesserts account — a beautiful Tarte Tatin from @adrian_dermine 😍 And plated with perfection 👏

From our new @plateddesserts account — a beautiful Tarte Tatin from @adrian_dermine 😍 And plated with perfection 👏

2,918 19 19 August, 2019
How cool are these Coffee Beans Blocks from @balazsenzsol — bravo Chef 👏😍
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Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

How cool are these Coffee Beans Blocks from @balazsenzsol — bravo Chef 👏😍
・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

1,090 6 18 August, 2019
@antonio.bachour with a “Peanut Butter and Jelly” masterpiece! Just imagine if this was your introduction to “peanut butter and jelly” as a kid 😳 Want to learn more about Antonio Bachour? Read his interview inside issue 2 of Pastry Arts Magazine (link to the app in bio ☝️)

@antonio.bachour with a “Peanut Butter and Jelly” masterpiece! Just imagine if this was your introduction to “peanut butter and jelly” as a kid 😳 Want to learn more about Antonio Bachour? Read his interview inside issue 2 of Pastry Arts Magazine (link to the app in bio ☝️)

5,216 40 17 August, 2019
Lovin this Strawberry Rhubarb Fool Cheesecake from @zoebakes 😍 We can’t wait to release the Fall Issue of Pastry Arts Magazine next month featuring a full length interview with @zoebakes 🙌 Stay tuned...👊

Lovin this Strawberry Rhubarb Fool Cheesecake from @zoebakes 😍 We can’t wait to release the Fall Issue of Pastry Arts Magazine next month featuring a full length interview with @zoebakes 🙌 Stay tuned...👊

2,945 20 17 August, 2019
Beautiful work by @david_briand — bravo Chef 👏
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Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

Beautiful work by @david_briand — bravo Chef 👏
・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

1,167 5 16 August, 2019
How cool are these Choux Pastry TV’s from @lauhweimin 😍 Brilliant! ・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast!☝️

How cool are these Choux Pastry TV’s from @lauhweimin 😍 Brilliant! ・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast!☝️

3,286 36 15 August, 2019
Love this buttery coconut walnut cake + dulce de leche and feathery white chocolate by @chi_desserts 😍
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Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

Love this buttery coconut walnut cake + dulce de leche and feathery white chocolate by @chi_desserts 😍
・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

2,927 13 15 August, 2019
How about this Scarlett Cake from @nathanielreidbakery 🤷‍♀️🤷‍♂️ The cake combines dark chocolate mousse, a cherry and cassis compote and cocoa-almond sable for a seasonally decadent flavor experience 😍
・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

How about this Scarlett Cake from @nathanielreidbakery 🤷‍♀️🤷‍♂️ The cake combines dark chocolate mousse, a cherry and cassis compote and cocoa-almond sable for a seasonally decadent flavor experience 😍
・・・
Want more pastry inspiration? Follow @pastryartsmag & tap the bio link for the Pastry Arts Magazine App or brand new Pastry Arts Podcast! ☝️

4,219 18 13 August, 2019
@pastrychefmatthew for the win! 😍 Check out his “Lemon Dulcey Lavender Tart” — flaky pastry shell filled with lemon cream, topped with caramelized white chocolate ganache & lavender chantilly (infused with locally-grown lavender from @pleasant_valley_lavender), garnished with roasted pistachios! Bravo Chef 👏

@pastrychefmatthew for the win! 😍 Check out his “Lemon Dulcey Lavender Tart” — flaky pastry shell filled with lemon cream, topped with caramelized white chocolate ganache & lavender chantilly (infused with locally-grown lavender from @pleasant_valley_lavender), garnished with roasted pistachios! Bravo Chef 👏

2,067 5 11 August, 2019
We can’t wait to share the amazing interview with @melissacoppelchocolatier in the Fall Issue of Pastry Arts Magazine! 😍 One favorite part was when she said, “I needed to create my own techniques to achieve the results I had in mind, and formulate my own recipes to have the flavors I was dreaming of. I realize I had to let myself free, that I had nothing to prove to anyone, but to continue growing, evolving.” 🙌 Sign up for a subscription to the mag and get the Fall Issue with her full interview in early September👊 And this picture is “Nutty Nut,” a fun combination of Chestnut Ganache | Guayaquil 64% Ganache | Zéphyr Caramel Pépites Nib Crunch from Melissa Coppel ❤️

We can’t wait to share the amazing interview with @melissacoppelchocolatier in the Fall Issue of Pastry Arts Magazine! 😍 One favorite part was when she said, “I needed to create my own techniques to achieve the results I had in mind, and formulate my own recipes to have the flavors I was dreaming of. I realize I had to let myself free, that I had nothing to prove to anyone, but to continue growing, evolving.” 🙌 Sign up for a subscription to the mag and get the Fall Issue with her full interview in early September👊 And this picture is “Nutty Nut,” a fun combination of Chestnut Ganache | Guayaquil 64% Ganache | Zéphyr Caramel Pépites Nib Crunch from Melissa Coppel ❤️

3,402 11 10 August, 2019