Description
The New Era of Viennoiserie is Antonio Bachour’s professional study of how classic laminated and enriched doughs can be turned into a wider, more efficient and more contemporary pastry program.
Rather than beginning with finished shapes alone, Bachour and co-author César Montoya Loranca build the book from the fundamentals of production: ingredient function, equipment, dough development, kneading, resting, rolling, lamination, fermentation, baking, scheduling and shelf life. That technical foundation is then applied across croissant, brioche and puff pastry.
The book contains 52 signature creations supported by more than 1,200 process photographs. Croissant alone expands into dozens of formats including New York rolls, flowers, cubes, crowns, pains aux raisins, cruffins and filled laminated pastries, while dedicated sections develop brioche and modern interpretations of mille-feuille and St. Honoré.
One of the book’s strongest ideas is production efficiency. Bachour’s folding methods and workflows are designed to create more variety from a manageable number of dough preparations, helping professional pastry shops broaden the showcase without multiplying unnecessary processes. This makes the book relevant not only creatively, but operationally.
For bakers, pastry chefs, instructors and advanced students who already understand basic dough handling, The New Era of Viennoiserie connects technique, visual development and production planning in a reference designed for the realities of a modern pastry lab.
Contents
Book Details
About Antonio Bachour