The New Era of Viennoiserie by Antonio Bachour explores modern pastry with step-by-step techniques, recipes, and expert insights into contemporary viennoiserie.

The New Era of Viennoiserie by Antonio Bachour

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Description

The New Era of Viennoiserie

The New Era of Viennoiserie by Antonio Bachour is a beautifully produced 410-page book exploring the art and science behind modern viennoiserie. Written in both English and Spanish, this comprehensive volume offers an in-depth look at pastry making through the eyes of one of the world’s leading pastry experts. Bachour shares his signature techniques, creative philosophy, and efficient production methods that combine craftsmanship with innovation. Inside, you’ll discover detailed explanations of dough technology, lamination, and flavour pairing, along with step-by-step guides for croissants, brioches, and puff pastry. Designed for anyone passionate about baking, this book serves as both a technical guide and a source of creative inspiration for mastering contemporary pastry.

Content Highlights:

  • Bilingual edition written in English and Spanish.
  • Over 400 pages of expert insight into modern pastry techniques.
  • Includes detailed chapters on ingredients, tools, dough, croissants, brioche, and puff pastry.
  • Features exclusive step-by-step methods and folding techniques by Antonio Bachour.
  • Ideal for developing a deeper understanding of viennoiserie and innovative pastry design.
  • Size: 22 x 28 x 3 cm
  • ISBN-13: 978-606-95293-6-2
  • Published in 2025