Oh Là Là! by Yohan Ferrant
Professional pastry and chocolate books — curated for working chefs.
Made in Spain 🇪🇸
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About this book
Technique you can take straight to the bench.
Oh Là Là! is Yohan Ferrant's guide for bread professionals: the key ingredients and processes of the trade, so a baker can design a range of first-class breads and pastries with their own personality.
What's inside
- 45 products with step-by-step recipes and reflections
- Flour selection, starting and keeping a sourdough, panettone, brioche variations
- The creative range of puff pastry dough
- 334 pages, bilingual English / Spanish
Yohan Ferrant has directed the Baking School Barcelona Sabadell since 2016 and has competed in international championships.
Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada. For laminated doughs, see also Bachour – The New Era of Viennoiserie, or browse all our pastry and chocolate books.
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