We have made it super easy to cancel Pastry Arts Magazine subscription
at the root to avoid any and all mediums "Rennew Media, LLC" (the developer) uses to bill you.
A few things to note and do before cancelling:
**Gotten from publicly available data and the appstores.
- Quarterly (1 issue quarterly) for $3.99
- Annual (4 issues annually) for $11.99
Removing card details from Pastry Arts Magazine if you subscribed directly is very tricky. Very few websites allow you to remove your card details. So you will have to make do with some few tricks before and after subscribing on websites in the future.
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Pastry Arts Magazine is the new resource set to inspire, educate and connect the gourmet community as an informational conduit spotlighting the trade and giving a voice to hardworking pastry and baking pros. INSIDE EACH ISSUE Recipes: High-level recipes for professionals, by professionals. Trends: From vegan to no-bake, gluten-free to plant-based, we cover the latest industry trends. Profiles: Exploring the life and successes of pastry and baking pros. Techniques: Detailed instructions and tips for mastering skills. Products: From equipment to ingredients, we cover the tools of the trade. Places: Featuring new or established locations and secrets to success. PUBLISHING SCHEDULE Pastry Arts Magazine releases quarterly; January (Winter Issue), April (Spring Issue), July (Summer Issue), October (Fall Issue). WHAT THE PROS SAY "Pastry Art Magazine is an invaluable resource to me to see what is going on in the pastry world, no matter where I am in the world." -Jason Licker, Pastry Specialist & Author "The world is turning so fast, and it’s impossible to follow all the pastry innovations around the globe unless you follow and love Pastry Arts Magazine, as I do. It’s keeping up with today’s patisserie and looking into the future." -Ksenia Penkina, Pastry Chef, Teacher & Entrepreneur "I think Pastry Arts Magazine is a must-have resource for anyone that's passionate about the world of pastry." -Scott Green, Pastry Chef, Devil’s Food Kitchen "This is a magazine every pas...