Bachour – The New Era of Viennoiserie by Antonio Bachour

SKU: ICEP-9786069529362
Sale price$145.00 CAD
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World-renowned and award-winning chef Antonio Bachour — Best Pastry Chef Award 2018, 2019 and 2022, Pastry Innovator 2024 — shares his visionary approach to viennoiserie: a seamless fusion of classic laminated doughs and contemporary pastry, brought to life through his signature techniques, bold flavour and texture combinations, and refined, modern aesthetics. Published by ICEP in English and Spanish, this book marks a new benchmark in modern pastry.

Across 410 pages you discover, step by step, Chef Bachour's 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 philosophy he uses in his own pastry shops and teaches worldwide — an intelligent strategy for a modern, efficient and profitable pastry lab.

What's inside

  • 52 signature creations: croissants, brioche, puff pastry and more, each a unique expression of Bachour's style
  • Step-by-step production methods and the exclusive Bachour folding technique
  • Recipes designed for a working pastry lab, with an easy-to-follow recipe layout
  • 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.