Au sommaire de ce nouveau numéro:
- Yann Brys - Creative yes, but above all, gourmand
- Christophe Adam - Conquering the world
- Alex Stupak - Pastry was just the beginning
- Enric Monzonis - Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
- Russ Thayer - Searching for the boundaries of chocolate
- Scott Green - Declaration of principles
- Jordi Bordas - The power of knowledge
- Francisco Migoya - Inside out
- Amaury Guichon - "It's too pretty... I don't want to eat it"
- Kirsten Tibballs - Positive patisserie
- Jerome Landrieu - One decade transmitting the values of haute patisserie
- Gianluca Fusto - Projective pastry
- David Wesmaël - Demonstrating the possibilities of ice cream
- Gustavo Saez - Formal in the day, daring at night
- Alberto Barrero - Simplicity as art
- Rory Macdonald - Desserts in a dimly-lit bar
- Nicolas Lambert - The right balance of textures
- Fabrice Danniel - When inspiration comes from nature
- Ksenia Penkina - Going out of the comfort zone
- Tidbits
- Rhian Shellsear - Believing in the power of ingredients
- Asia Pastry Forum - Creating a school of followers in Malaysia
- Franck Vollkommer - Designing décors