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Professional bakery and viennoiserie covering breads, lamination, fermentation, shaping, and production.
Approachable savoury cooking across 30 recipes, with creative presentation and optional mould applications.
Artistic haute pâtisserie exploring sculptural design, creative legacy, advanced technique, and memory.
Ice cream through nostalgia and play, exploring flavour, texture, format, storytelling, and presentation.
Haute pâtisserie through gastrophysics, multisensory design, flavour perception, emotion, and research.
Future-forward Korean pastry exploring sustainability, lower sugar, plant-based options, and efficiency.
Seasonal pasta cooking covering fresh and dried doughs, sauces, vegetables, techniques, and peak produce.
Modern haute pâtisserie exploring advanced techniques, global chefs, and next-generation viennoiserie design.
Contemporary bonbon design across 12 techniques and 26 collections, with colour, moulding, and bold finishes.
Technical éclair manual covering choux science, flavour balance, fillings, glazes, and contemporary creations.
Modern viennoiserie covering croissant, brioche, puff pastry, lamination, fermentation, and creative shaping
Professional pastry reference with nearly 1,700 recipes spanning modern techniques and formulations.
Advanced ice cream and sorbet exploring formulation, plant-based innovation, flavour development, and science.
Modern bread science made practical, covering fermentation, techniques, recipes, and home-baking methods.
A thoughtful sourdough journey blending bread craft, fermentation, technique, philosophy, and baker insight.
Global modern pastry spanning frozen desserts, sensory theory, viennoiserie, technique, and emerging trends
Miniature pastry across 65 creations spanning sablés, choux, macarons, bonbons, giandujas, and showpieces.
Artisan panettone explored through sourdough fermentation, dough control, temperature, texture, and technique.
Rule-breaking pastry exploring unconventional flavours, provocative concepts, artistic freedom, and ideas
Modern ice cream exploring advanced techniques, plant-based ideas, flavour, science, and global trends.
Next-generation pastry exploring AI, technology, wild ingredients, advanced glazes, and creative techniques.
Vegan pastry and viennoiserie across 100+ recipes covering croissants, macarons, creams, glazes, and sponges.
Gelato theory and recipes covering formulation, ingredients, serving temperature, and refined frozen desserts.
Plant-based Chinese cooking with 100+ recipes rooted in regional traditions, umami, and Buddhist cuisine.