Bachour: The New Era of Viennoiserie

With a signature style that blends technical mastery and visual creativity, pastry chef Antonio Bachour brings new energy to the world of laminated doughs. The New Era of Viennoiserie showcases more than 50 original creations—croissants shaped like flowers, cubes, spirals, crowns, and bows—alongside individual brioches and modern puff pastry desserts.

Bachour’s approach is equal parts imagination and efficiency. His streamlined lamination methods, step-by-step shaping guides, and over 1,200 photographs make this book a practical tool for professionals—while pushing creative boundaries at every turn.

From a rainbow croissant to a tiramisu cube, a roasted corn flan to a pistachio pain aux raisins, these are recipes built to inspire both admiration and application. It’s a book for pastry chefs who want to refine their craft and rethink what Viennoiserie can be.

Hardcover. Color photographs throughout. In English and Spanish.