Antonio Bachour Redefines Pastry with The New Era of Viennoiserie
In the world of pastry, few names resonate as strongly as Antonio Bachour. Recognized globally for his artistry, technical brilliance, and boundless creativity, Bachour has become a true visionary. With the release of his new book, The New Era of Viennoiserie, he brings a fresh perspective to croissants, brioches, puff pastries, and laminated doughs, setting a new benchmark for pastry chefs and enthusiasts worldwide.
Antonio Bachour: A Visionary of Modern Pastry
Born in Puerto Rico and now based in Miami, Antonio Bachour has built an international reputation as one of the most influential pastry chefs of our time. Known for his signature style — bold colors, refined layers, and exquisite precision — Bachour has inspired chefs across the globe with his forward-thinking approach to pastry. His latest work focuses on viennoiserie, a category traditionally associated with breakfast, which he elevates into an all-day indulgence and a true art form.
Inside The New Era of Viennoiserie
- 52 Signature Creations – Innovative croissants, brioches, puff pastries, and unique modern interpretations.
- Step-by-Step Recipes – Meticulously tested and clearly explained, with professional insights.
- Over 1,200 Photographs – Visual guides for every stage: mixing, laminating, shaping, proofing, baking, and decorating.
- Bilingual Edition – Published in both English and Spanish to reach an international audience of chefs, bakers, and pastry lovers.
Highlights include the Rainbow Croissant, the Gianduja Cruffin, the Tiramisu Cube, and daring reinterpretations like the Pistachio New York Roll and the Crème Brûlée Croissant. Each creation embodies Antonio Bachour’s philosophy: merging tradition with innovation to create pastries that are both technically perfect and visually extraordinary.
A Global Language of Pastry
Published in English and Spanish, this book bridges cultures and continents, much like viennoiserie itself — a French-born art form now reinvented by a Miami-based chef with international acclaim. It is an invitation to all who wish to join this new era: to push boundaries, to respect tradition while daring to transform it, and to view every croissant, brioche, and puff pastry as a story waiting to be told.
The New Era of Viennoiserie is not just a book. It is a manifesto for a craft in motion — a celebration of flavor, form, and the ever-evolving spirit of pastry.
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About the Author – Antonio Bachour
Antonio Bachour is one of the most celebrated pastry chefs in the world. Born in Puerto Rico and based in Miami, he has built an international reputation for his vibrant, innovative, and technically flawless creations. His work is characterized by bold colors, refined layers, and a modern aesthetic that has inspired chefs and pastry lovers across continents. Named one of the “Top 10 Pastry Chefs in America” and a recipient of the Best Pastry Chef in the World award by the Best Chefs Awards, Bachour has published several acclaimed books and regularly teaches masterclasses worldwide. With The New Era of Viennoiserie, he continues to push the boundaries of pastry, redefining viennoiserie as an art form for today’s generation.
