Bachour, Antonio / Escritor
*Worldwide shipping starts September 29, 2025.
World-renowned and award-winning chef Antonio Bachour shares his visionary approach - a seamless fusion of classic viennoiserie and contemporary pastry, brought to life through his signature techniques, bold flavor and texture combinations, and refined, modern aesthetics - all executed with impeccable precision. Published by ICEP in English and Spanish, this book marks a new benchmark in modern pastry.
In the 410 pages of this beautiful book, you will discover step-by-step Chef Antonio Bachours production methods and exclusive folding technique, designed to optimise and simplify the work process, freeing up time and resources to enhance variety and creative expression. The exact same philosophy he uses in his own pastry shops and teaches his students worldwide: fewer steps per item, more references on display - an intelligent strategy for a modern, efficient, and dynamic pastry lab, cleverly executed to drive consumption and ensure healthy profit margins.
In this balance between production rationality and artisanal emotion, each viennoiserie tells a story - a story of research, passion, and identity.
