CHEF ANTONIO BACHOUR
BACHOUR STYLE MASTERCLASSES
CHOOSE YOUR CLASS:
Class 1:
22-24 September 2025
3 Days Hands-On Viennoiserie MasterClass
Class 2:
26-28 September 2025
3 Days Hands-On Petit Gateaux Class
Location: Bucharest, Romania
Winner of the "Best Pastry Chef Award" in 2018 and 2022
Winner of Zest Award "Baking & Pastry Innovator" and head of the pastry team at a Starwood Hotel - “The St. Regis Bal Harbour Resort” in Miami, USA,
having opened his own Pastry Shop in Miami, USA
Antonio Bachour is a true artist and trendsetter in modern dessert world.
Author of 7 books, benchmarks for many fans of the confectionary, pastry and baking: - “Bachour”, “Bachour Simply Beautiful”, “Chocolate”, “Bachour The Baker”, "Bachour in Color", "Bachour Gastro" and his latest book "Bachour Buffet"
Chef Bachour is invited to top culinary academies around the globe for workshops and attends as guest speaker top international culinary conferences.
About The MasterClasses
Pastry professionals, chefs, bakers, and intermediate level pastry and baking students will learn how to make Chef Bachour’s cutting edge recipes step-by-step, in a new concept Bachour Style MasterClass specially designed for 2025 by the award winning pastry chef.
If you strive to be the best, you need to learn from the best!
Don't miss out on the pastry event of the year 2025!
In these MasterClasses Chef Bachour openly teaches
how to make the recipes of the fabulous
Bachour Style viennoiseries and petit gateaux showcased in his famous pastry shops
Bachour Miami and Restaurant Table Bachour.
22-24 September 2025
Bachour Style Viennoiserie
Learn how to create 12 different vienoisserie products
using chef Bachour's unique techniques that provide consistency
and best results in production.
26-28 September 2025
Bachour Style Petit Gateaux
Learn to create 12 stunning petit gateaux using chef Bachour's signature recipes.
Type of class: Hands-On + Demo
*Students can ask questions;
*Chef demonstrates his techniques and recipes, allowing students to see all steps to better understand important phases of execution;
* Students are involved (practical component) in certain phases of the MasterClass.
Language: English
We recommend this class to pastry and baking professionals, chefs, students and graduates of pastry and baking courses looking to develop modern pastry and baking skills.
ANTONIO BACHOUR
Voted "Best Pastry Chef" twice in 2018 and 2022, Antonio Bachour's career began at the age of 17, when the future guru opened his first pastry shop owned by his family in Río Grande, Puerto Rico with a clash with the old-school chefs, who found his desserts too radical.
"Even when I was younger, I'd see something and immediately think of how I could make it different," he says. Later he moved to USA, where he completed his education at L'École Valrhona in France and apprenticed underchef Philippe Givre and graduated Johnson & Wales University. Bachour has authored 7 books dedicated to pastry professionals: Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour The Baker, Bachour in Color, Bachour Gastro and Bachour Buffet.
Bachour’s Desserts appear on the covers of leading specialized magazines "So Good Magazine" “DulcyPas”, “Gourmet Magazine”, “Saber y Sabor”, “Pastry Art & Design”, “The National Culinary Review” and provide invaluable inspiration for the international professional world.
In 2019 Bachour opened his own pastry shop in Miami, USA.
The master draws inspiration from everything: architecture, painting, colours, shapes, trends modern fashion, and emotions.
MasterClass Antonio Bachour
Payment can be made in full or in 2 instalments (see below payment links):
- 60% is payable in 4 days from online booking;
- 40% is payable in 6 weeks prior of the event.
If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.
- Participation to MasterClass;
- Collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Coffee, light meal or refreshments;
- Certificate of Attendance
- Cake tasting or cake box.
* You will receive Aprons to wear during MasterClass, you have to bring Chef's White Jacket.
Application Procedure
Step 1: Book your seat online;
Step 2: Make payment.
When booking your seat, you can choose between 2 Payment Options:
FULL PAYMENT or PARTIAL PAYMENT. You can pay ONLINE or via BANK TRANSFER.
ONLINE PAYMENT
You can make payment online with Credit or Debit Card. We use Stripe as payment processor.
When choosing this option, your spot will be confirmed immediately.
If you choose PARTIAL PAYMENT, you will pay the participation fee in 2 instalments:
Online Payment for Class 1 - Bachour Style Viennoiserie
- 60% is payable upon booking - Pay Instalment #1 - 840 EUR (Tax Included) >>>
- 40% is payable in 6 weeks prior of the event - Pay Instalment #2 - 559 EUR (Tax Included) >>>
Online Payment for Class 2 - Bachour Style Petit Gateaux
- 60% is payable upon booking - Pay Instalment #1 - 840 EUR (Tax Included) >>>
- 40% is payable in 6 weeks prior of the event - Pay Instalment #2 - 559 EUR (Tax Included) >>>
If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.
Payment Via Bank Transfer:
If you wish to pay via bank transfer please contact us to create a reservation for you in advance. Your spot will be confirmed once we have received the first payment.
Here are our bank account details:
Account Holder:
ICEP INTERNATIONAL SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN EURO: RO59BTRL04104202D26205XX
SWIFT: BTRLRO22
For transfers in Romanian Currency (RON):
IBAN RON: RO84BTRL04101202D26205XX
Kindly take into consideration that we have limited places for these MasterClasses and the demand is very high.
To avoid disappointment, we advise you to book your place as soon as possible and confirm payment by sending a copy of payment receipt by email to office@icephotelschool.com.
Step 3:
Send us the completed and signed Registration Form to office@icephotelschool.com (don't forget to detail your professional experience in pastry and chocolate);
Your participation at the event will only be confirmed once we have received full payment and completed Registration Form.
MasterClass Schedule
8.30: Registration and welcome coffee
9.00 - 12.30: MasterClass
12.30 - 13.30: Lunch break
13.30 - 17.00: MasterClass
Please arrive at the appointed hour, so you have time to go through registration process and change your clothes.
Bring with you a white chef's jacket, long trousers/pants and comfortable shoes (closed).
Please be aware that in our lab the temperature is around 20°C and dress accordingly.
Location of class: ICEP Bucharest, Gramont Street No 38. The Pastry Lab is located on the 5th floor of our office building Gramont Center - see the location on the map below.
Important, please keep in mind:
– The payment is valid only for the date of the workshop and is non refundable.
We are sorry, but once you booked your seat, there is no possibility of refund if you cancel your attendance.
Thank you for understanding!
– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.
– It is not allowed to distribute/share the recipes of the MasterClass.
– The participants understand and accept the conditions described above.
If you need accommodation nearby the place of venue, contact us for recommendations.
CONTACT US:
For more information we are at your disposal:
Tel. 0040-773-797-07
E-mail:office@icephotelschool.com
Address: Gramont Street 38, Sector 4, Bucharest,
ZIP: 040182, ROMANIA
Looking forward to meet you!
With love,
MAGIC TEAM
