Bake from Scratch March/April 2026
$14.99
This spring pastry issue features step-by-step guides to laminated doughs including brioche, Danish, and kouign amann, with expert insights from pastry chef Nicole Plue on the science of lamination. The issue also includes seasonal recipes like Carrot Cake Muffins, flourless chocolate cake, and pogne de Romans Easter bread, plus creative ways to transform pastry scraps into sweet and savory treats.
Also available as a Digital Edition.
In stock (can be backordered)
Spring is in the air, and this pastry-themed issue brings you plenty of recipes to bake all season long. Learn about the science of lamination from renowned pastry chef Nicole Plue, along with our step-by-step guides to a variety of different pastries, including laminated brioche, Danish, vol-au-vents, and kouign amann, plus creative ideas to turn your pastry scraps into craveable sweet and savory snacks such as mini tartes Tatin, cheese twists, and morning buns. Step into seasonal baking with a batch of quick and easy Carrot Cake Muffins, Passover-friendly flourless chocolate cake, and pogne de Romans, a celebrated Easter bread from Romans-sur-Isère in southern France. Don’t miss these delicious new recipes and informative techniques.
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