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Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie
Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie - professional pastry chef book
Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie - best pastry books for chefs
A Guide to Creative Bakery and Viennoiserie - Professional Baking Books
A Practical Guide to Creative Bakery and Viennoiserie - Best Pastry Chef Books
A Practical Guide to Creative Bakery and Viennoiserie
Load image into Gallery viewer, Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie
Load image into Gallery viewer, Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie - professional pastry chef book
Load image into Gallery viewer, Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie - best pastry books for chefs
Load image into Gallery viewer, A Guide to Creative Bakery and Viennoiserie - Professional Baking Books
Load image into Gallery viewer, A Practical Guide to Creative Bakery and Viennoiserie - Best Pastry Chef Books
Load image into Gallery viewer, A Practical Guide to Creative Bakery and Viennoiserie

Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie


Yohan Ferrant
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This guide for baking professionals systematically addresses breads and viennoiserie, covering ingredients, fundamental techniques, and formulas.

Author Yohan Ferrant is French-trained and since 2016 has been director of the Baking School Barcelona Sabadell. Although he believes that infallibility is impossible in baking ("After all, we are talking about mastering fermentations and controlling matter that is alive,"), he also says "excellence is nothing more than understanding the complexity hidden in simplicity."

The first 195 pages of this 336-page book are devoted to bread, addressing not only fundamentals such as temperature, kneading, and resting but detailed formulas for popular bakery staples such as baguettes. Separate chapters address breads with added grains and seeds, regional specialties, and decorative breads. 

There are also chapters on panettone and brioche, as well as 80 pages on puff pastry.

Each recipe is accompanied by step-by-step photographs which illustrate key techniques, primarily those for shaping the loaves and pastries.

Text is in Spanish and English; measurements are in metric and by weight.

Hardcover. Full color photography throughout.

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