Sep 23, 2019 Last Updated 6:31 AM, Nov 9, 2017

Letter from the Editor

Welcome to the new


I would like to formally welcome you to Dessert Professional The Magazine Online. We are excited to be launching this content-driven website to complement our thriving social network. Our mission is to help set the highest standards among dessert professionals and to provide our readers with the finest, most relevant, and timeliest content. Our goal is to achieve your continued readership and respect.

There has been significant growth in the dessert industry over the last few years, and we know that growth will continue. And we intend to be there with you every step of the way by giving you the information and tools you need to succeed. To celebrate the site launch, we are holding a "Don't Lose Your Temper" contest where you can win a Chocovision Revolation Delta chocolate tempering machine. Click here for more details. It's just the first of many contests and giveaways we have planned for our site members, so if you haven't yet signed up with our social network (its free to join!), you can do so at

Do you want to contribute to the new site and let your dessert voice be heard around the world? We need a few good bloggers to feature on our site. Perhaps you have a skill or perspective that you think our readers can benefit from, or you follow a great dessert blog you want to recommend to us. If so, please contact us for more details at This email address is being protected from spambots. You need JavaScript enabled to view it..

Thanks again to our more than five thousand members for building our social network. Should you wish to access the social network directly, you can still do so at, where all of the your great profiles, forums, and connections are still intact.

And remember to follow us on Twitter! at @dessertpromag. Join us as we report from great dessert events worldwide and for updates on the latest contests, giveaways, blogs, and competitions.

Thank you for your continued readership and support.

Keep it sweet,

Matthew Stevens
Dessert Professional Online

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