Professional Baking and Pastry Cookbooks
Our collection caters to serious bakers, pastry chefs, and industry professionals. It features an extensive selection of baking cookbooks covering a wide range of topics, including professional bread-making, innovative pastry and baking creations, and complex pastry-making techniques.
Our books and magazines are carefully selected to provide you with the most up-to-date and practical information on baking and pastry arts. The works here offer detailed step-by-step instructions, comprehensive techniques, and helpful tips and tricks from industry experts, helping you improve your craft and hone your skills to perfection.
Books for professional bakers and pastry chefs
Books for professional pastry chefs offer a combination of ingenuity, imagination, and practicality. We import baking cookbooks from all over the world that showcase the talents of professional bakers so you can put their ideas and know-how to work in a pastry kitchen. Even if you never use a single recipe, these high-level books can inspire your own creativity.
Professional baking techniques
The most inspiring pastry chef books can be highly technical manuals that explore complex processes in great detail. We think Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland is a great example of this kind of professional pastry chef book. It includes several different methods for making the required dough, and it features insights from more than half a dozen specialty bakers.
Innovative pastry and baking
Other pastry books for chefs are written to demonstrate creativity. While they have recipes, they’re just as much about the visual inspiration that professional pastry chefs need on the job. One great example of this type of book is Breaking the Mould by Damian Wager, a British pastry chef whose creativity reminds us a little of Jackson Pollock.
Imported pastry books for professionals
As you look through our choices for great pastry books for chefs, please keep in mind that many of these books are imported from Europe, so they will often only have metric measurements by weight. They will not use American cups. Most professional pastry kitchens operate this way anyway, but we like to make it clear for our customers so they can choose the books most useful for them.
Professional bread baking books
Of course, there are bread books in this category as well. We know some professional bakers are really only interested in bread—or at least, that’s what they’re responsible for in their line of work. Sourdough bread has become a topic of great interest all over the world, and we’re excited to import some of the most comprehensive professional bread books as well as pastry.
Which professional baking or pastry chef book is the one for you?
Choosing the right cookbook for baking depends on your interests and what you hope to gain from reading the book. If you're overwhelmed by the selection, don't worry—we're here to help.
We take great care in selecting and reviewing every professional baking book we offer. We don’t just go with what the publishers say; we pride ourselves on providing honest and informed descriptions based on our extensive expertise in the field. We assess each book's strengths and weaknesses and consider who would benefit the most from reading it.
If you're a professional baker or pastry chef interested in books focusing on specific baking techniques, ingredients, or pastry styles, we can help you find books that provide inspiration, guidance, or new ideas for your creations.
If you're searching for a specific kind of pastry or baking book but need help knowing where to begin, feel free to contact us by email. We're always delighted to offer assistance, and we'll make every effort to locate the type of book you’re looking for.
Looking for professional chef cookbooks? Browse our collection of books by leading cooks and great restaurants from all over the world.