Behind the Layers: The Journey of Antonio Bachour’s The New Era of Viennoiserie

Behind the Layers: The Journey of Antonio Bachour’s The New Era of Viennoiserie

Every great pastry book tells a story—of ingredients, technique, vision, and passion. Bachour – The New Era of Viennoiserie - the new book of Antonio Bachour is no exception. This book is more than a collection of recipes; it is the story of a dream brought to life, crafted layer by layer, fold by fold, right here at ICEP HOTEL SCHOOL.

The journey began with an ambitious idea: to capture the soul of modern viennoiserie through the eyes of one of the world’s most celebrated pastry chefs. Chef Antonio Bachour, with his signature blend of technical mastery and creative daring, envisioned a book that could inspire pastry chefs everywhere—not just to follow recipes, but to understand the craft, experiment, and innovate.

From the earliest brainstorming sessions to the final glossy pages, the book is fully produced under ICEP Publishing. Every photograph, every recipe, every design choice was carefully considered, reflecting the same precision and artistry that Antonio brings to his pastry boutiques around the globe.

A heartfelt thank you goes to Chef Antonio Bachour, whose vision, generosity, and relentless passion made this project possible. His mastery inspires pastry chefs around the world, and it has been an honor to serve as the home for his latest creation.

Bachour - The New Era of Viennoiserie is a result of a true collaboration. Cesar Montoya Loranca, co-author, lent his insight and expertise to shape the content into something both practical and extraordinary. Corina Landa’s photography transforms each page into a visual journey, capturing the elegance, texture, and joy of Bachour’s creations in ways that words alone could never convey. At the heart of the project’s visual and creative cohesion is Suzanne Nuridsány, whose discerning eye for aesthetics and beauty guided the design of the book and coordinated the team. Behind the scenes, the ICEP team worked tirelessly to ensure that every element—from production in the pastry lab to printing—was executed flawlessly.

The book also celebrates the partners who provided the foundation for its creations: Le Sinfonie for the croissant flour, a carefully chosen ingredient that guaranteed that every layer, every fold, and every bake delivered a consistent, exceptional result; Republica del Cacao, for chocolate of unparalleled quality; and Pavoni Italia, for precise viennoiserie molds that bring every creation to life.

Over 410 pages published in English and Spanish (bilingual), readers will find 52 signature creations, from classic croissants to modern reinterpretations, and techniques that make production efficient without sacrificing artistry. Step-by-step instructions, professional insights, and over 1200 photographs guide chefs through every fold, proof, and bake.

But beyond the technical mastery, what this book truly captures is the philosophy behind Bachour’s work: efficiency married to emotion, rational production paired with creativity, and above all, the joy of pastry that inspires and moves.

"Antonio doesn’t bake to impress—he bakes to move," says Paco Roncero, one of the world’s most respected chefs. "This book is a legacy, sharing both technique and his way of seeing the world."

Every croissant, brioche, and puff pastry in this book is a story of innovation, collaboration, and passion—a story that began in Chef Bachour’s kitchens and now reaches yours.

Bachour – The New Era of Viennoiserie is available worldwide at PastryBooks.com starting September 29th, 2025. Step into the world of modern viennoiserie and let the journey inspire your own creations.

Enjoy The New Era of Viennoiserie!