PASTRY’S BEST MAGAZINE STATUS UPDATE
COUNTDOWN TO SHUTDOWN!
On June 30, 2013, Pastry's Best magazine will no longer be in operation. After a successful run from 2005 to 2008, the opportunity to resurrect the magazine has not happened. Therefore, we will be selling off our back issues of individual magazines and our compilation edition at very reduced rates.
- For $40, your order will include one copy of our compilation edition (issues 1-10), one copy of issue 11, and one of issue 12. Shipping and handling is included!
- For $60, your order can either be a master case of 12 copies of our compilation edition or a combination of your choice that would fit in a master case. Give them as gifts or sell them to your friends!
Also, if you're willing to pay the shipping, we will send you as many copies as you wish! Contact us directly for shipping cost for mulitiple copies.
While Supplies Last!
Thank you for your interest and support in Pastry's Best Magazine!
Order your close-out copies of Pastry's Best Magazine today.
Select from the following options:
Option 1:
Compilation + Issue 11+ Issue 12: $40
Your our order will include one copy of our compilation edition (issues 1-10), one copy of issue 11, and one of issue 12. Shipping and handling is included!Option 2:
Master case: 12 copies Compilation Edition: $60
A master case of 12 copies of our compilation edition. Shipping and handling ($20) is included!
Also, if you're willing to pay the shipping, we will send you as many copies as you wish! Contact us directly for shipping cost for mulitiple copies.
HISTORY
For 3 short years, from 2005 to 2008, Pastry’s Best Magazine provided the pastry community with a vibrant and exciting publication filled with great recipes, ideas and event coverage. Many pastry chefs and publishers worldwide contributed to the uniquely designed format filled with content that could be used every day in pastry shops and bakeries. For a variety of reasons, the owner and publisher of the magazine, David Kee, made a career shift which led him away from the industry. Without the proper entity to take over the magazine, it has since laid dormant awaiting a new direction.
STORE
A compilation edition of the first 10 issues of the magazine was published and is available on this website. Many back issues are also available for purchase. Just click on “Get Your Copy” to the left and make your selection. Your order will be processed within one week.
THANK YOU FOR YOUR INTEREST IN PASTRY’S BEST MAGAZINE !
"We are a gourmet specialty food distributor in Michigan. We carry more pastry products than any other company in Michigan. You sent us several copies of your magazine to distribute to our customers. The response was fabulous. The Pastry community here loves your publication."
Roger K., Michigan
"The magazine was great. It saves a lot of time from having to look at / buy all the other magazines for related topics. Now, it's all in one issue."
Mark H., Massachusetts
"Quite a nice publication for pastry professionals."
Carol K., California
"A friend just brought me your magazine, I am very impressed. It is well written, I really enjoy it."
Marcel K., Washington
"When I take the envelope with your magazine out of my postbox I can´t wait to see what´s in the new issue. It´s full of interesting stuff, informative and full of ideas. Just what the professional in our business is looking for. Thank you very much for sending me this great magazine!! "
Michael M., Austria
"Thank you for your Pastry`s Best magazine; it has lots of ideas and is very useful to me."
Richard P., United Arab Emirates
"Thank you for sending me the "Pastry Best Magazine", the magazine is awesome, I would recommend it to my colleagues. Could you keep on mailing me the magazine? "
Ben C., Canada
"Thank you for you help me open eyes to another pasties in the world. When I visit your magazine made me excited and would like to learn in my job more. Thank you very much."
Amonrat B., Thailand
"I have received the new issue Pastry’s Best magazine. I just wanted to say it looks great! It has good variety of content; I think you are assembling useful articles versus the useless we usually end up with. I think it’s a magazine the pastry chefs will actually possible use and keep for its information."
Chris N., Florida
"From what I could see already via internet from the pastrybest magazine, if find it very good. You get very good information and ideas from the magazine that you don’t see in other pastry magazines. Information , classes , pictures etc., are all very good. I made already some of the recipes and they came out perfect. Thanks a lot."
Charles W., Aruba
Pastry’s Best Magazine
P.O. Box 71442,
Newnan, Georgia, 30271, USA.
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