Bachour – The New Era of Viennoiserie by Antonio Bachour
Professional pastry and chocolate books — curated for working chefs.
Made in Romania 🇷🇴
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About this book
Technique you can take straight to the bench.
Bachour – The New Era of Viennoiserie is Antonio Bachour's book on modern viennoiserie: classic laminated doughs combined with contemporary pastry, through his signature techniques and flavour and texture combinations. Published by ICEP in English and Spanish, 410 pages.
Award-winning chef Antonio Bachour — Best Pastry Chef Award 2018, 2019 and 2022, Pastry Innovator 2024 — explains step by step his production methods and his exclusive folding technique, designed to optimise and simplify the work process: fewer steps per item, more references on display. It is the same approach he uses in his own pastry shops and teaches worldwide.
What's inside
- 52 signature creations: croissants, brioche, puff pastry and more
- Six chapters: ingredients, equipment and tools, dough technology, the croissant, brioche, puff pastry
- Step-by-step production methods and the Bachour folding technique
- Bilingual English / Spanish edition, 410 pages, hardcover
Published in Romania by ICEP Publishing. Zucchero Canada stocks ICEP's professional pastry books in Calgary and ships across Canada. See the Antonio Bachour collection and our croissant molds and cutters.
5% off orders over $500 CAD (applied automatically at checkout).
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