The New Era of Viennoiserie is Antonio Bachour’s deep dive into modern laminated pastry – a complete, bilingual manual that rethinks croissants, brioches, and puff pastry for today’s pastry kitchen.

Over 52 original creations explore bold shapes and formats – flowers, cubes, spirals, crowns, bows and more – pairing classic dough foundations with contemporary flavour work and presentation.

Across 410 pages, Bachour and co-author César Montoya Loranca walk through the full workflow of viennoiserie: ingredient functionality, dough science, lamination, fermentation, baking, planning, and shelf life. Dedicated chapters focus on croissant, brioche, and puff pastry technologies, followed by “Inspiration” sections where those techniques are applied to finished products such as New York rolls, cruffins, filled crowns, maritozzi-style brioches, mille-feuille and St. Honoré-style desserts.

Like Bachour Buffets, this book is designed as a working tool for professionals. You’ll find 52 signature recipes, each broken down into precise components with clearly written methods and step-by-step photography – more than 1,200 images guiding you from mixing and laminating to shaping, proofing, baking and finishing. The result is a production-minded approach to viennoiserie that aims to simplify processes, increase variety in the showcase, and keep quality and aesthetics at a high level.

In this book you’ll find:

• 52 technical creations based on croissant, brioche and puff pastry – from classic croissants and pains au chocolat to New York rolls, cubes, crowns, cruffins and sculpted brioches.

• A full theory section covering ingredients, dough technology, lamination, fermentation, baking, planning and product shelf life.

• Clear production workflows and folding techniques developed for modern pastry labs and artisan bakeries.

• Over 1,200 process photos and detailed component indexes to support consistent, scalable production.

For professional pastry chefs, instructors and advanced students, The New Era of Viennoiserie is both a reference and a source of creative direction – a way to refine technique, expand your viennoiserie offer, and see how far laminated doughs can go in a contemporary pastry program.

• Language: English & Spanish
• Author(s): Antonio Bachour, with César Montoya Loranca
• 410 pages
• Published in 2025