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🧁 Discovering the Sweet Side of Pastry: Doughs, Ingredients, and Classic Cakes

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🧁 Discovering the Sweet Side of Pastry: Doughs, Ingredients, and Classic Cakes

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Pastry is one of the most creative and delicious areas of gastronomy. It combines precision, patience, and a good dose of imagination. In this project, we wanted to explore what lies behind the desserts we love: how pastry doughs are classified, what ingredients make them unique, and the history of some of the most iconic cakes around the world. By understanding these elements, we can value the work of pastry chefs and improve our own techniques as future professionals.

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History, Fun Facts, and main ingredients

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History, Fun Facts, and main ingredients

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Gráfico de Tabla Comparativa de Ciencia Ilustrado Ciencia

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Sneak peek Behind the Scenes - The Making of my new book Bachour The New Era of Viennoiserie

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Sneak peek Behind the Scenes - The Making of my new book Bachour The New Era of Viennoiserie

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This video shows how pastry and confectionery has evolved over time and how new and better techniques have been adopted

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Antonio Bachour on Instagram: "Sneak peek Behind the Scenes - The Making of my new book Bachour The New Era of Viennoiserie!

This project has been more than just writing a book — it’s been a creative journey, shaped by passion, artistry, and collaboration. Every page reflects long hours of testing, refining, and working closely with an incredible team and partners who made it possible. 🙏

📖 410 pages in English & Spanish, 52 signature creations, and over 1,200 step-by-step photos — this is my most Viennoiserie complex book to date, capturing my personal approach to viennoiserie and modern pastry, a true celebration of craftsmanship and innovation.

👉 Available now at PastryBooks.com — don’t miss the chance to get one of the first 500 signed copies! 
🌍 Worldwide shipping starts on September 29, 2025.

I am deeply grateful to everyone who contributed their talent and energy to bring this vision to life. Together, we created not only a book, but a piece of pastry art. ❤️

Details of the book:
* Language: English & Spanish
* Pages: 410
* Author: Antonio Bachour | Co-author: Cesar Loranca @cesarloranka 
* Editorial Director: @suzannenuridsany | Photography: @corinalanda 
* Publisher: ICEP Publishing @icephotelschool @pastrybooks 
* Intro by @lorenzadallapozza | Forewords by @kirstentibballs and @pacoroncero
* In partnership with: @lesinfonie @republicadelcacao @pavonitalia 

#antoniobachour #viennoiserie #PastryBooks #pastry #baking #theneweraofviennoiserie #backstage #behindscenes #icephotelschool #croissant #brioche #puffpastry"

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Discover the making of Bachour The New Era of Viennoiserie, a 410-page book in English & Spanish, showcasing 52 signature creations and 1,200 step-by-step photos. Get a sneak peek into the creative process and learn more about the book's features and authors.

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View this post on Instagram

A post shared by Antonio Bachour (@antonio.bachour)

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6 hours demo of passion, technique, and creativity!

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6 hours demo of passion, technique, and creativity!

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This video shows how thanks to the vision of chef Antonio Bachour, new flavors, new textures and new colors have been implemented in the current pastry and confectionery.

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Antonio Bachour on Instagram: "✨ 6 hours demo of passion, technique, and creativity at @expopan_mx México with @cesarloranka 
From flaky viennoiserie to modern laminated desserts, we explored textures, colors, and flavors that define my pastry philosophy. Thanks @olifernandezbcn @epgb_barcelona @lluiscosta1 for inviting me to be here! 

Thank you to all the amazing chefs, students, and pastry lovers who joined me for this unforgettable class 🙏

Mexico, your energy and love for pastry is always inspiring 🇲🇽❤️

#Bachour #ExpoPanMéxico #PastryClass #Viennoiserie #ModernPastry #AntonioBachour"

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4,218 likes, 119 comments - antonio.bachour on August 23, 2025: "✨ 6 hours demo of passion, technique, and creativity at @expopan_mx México with @cesarloranka 
From flaky viennoiserie to modern laminated desserts, we explored textures, colors, and flavors that define my pastry philosophy. Thanks @olifernandezbcn @epgb_barcelona @lluiscosta1 for inviting me to be here! 

Thank you to all the amazing chefs, students, and pastry lovers who joined me for this unforgettable class 🙏

Mexico, your energy and love for pastry is always inspiring 🇲🇽❤️

#Bachour #ExpoPanMéxico #PastryClass #Viennoiserie #ModernPastry #AntonioBachour". 

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View this post on Instagram

A post shared by Antonio Bachour (@antonio.bachour)

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This video shows us how to work inside one of the best pastry shops in Norway and how to work with high quality inputs.

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A Day in the Life of Bakers in the Norwegian Mountains

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This video shows us how the elaboration of different cakes and desserts is carried out inside a pastry shop in Stockholm

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Inside Stockholm’s Most Luxurious Bakery | NK Art Bakery

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Understanding the Main Types of Pastry Doughs 

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Understanding the Main Types of Pastry Doughs 

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Infografía Sistemas Cuerpo Humano Ilustrado Multicolor

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Infografía de Proceso Pantalla Interfaz Pixel Tecnológica Rosa

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Pastry is much more than baking cakes — it’s an expression of art, precision, and passion. Through this project, we learned that even the simplest dough has a story and technique behind it. Understanding ingredients and processes helps us create better desserts and appreciate the cultural value of each recipe. As future chefs, it inspires us to keep practicing, innovating, and respecting the traditions that built the sweet world of pastry.

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CLASSIFICATION OF PASTRY DOUGHS:

* Montagné, P. (2011). Larousse Gastronomique. Larousse.

MAIN INGREDIENTS IN PASTRY:

* Escribà, C. (2019). The Art of Modern Pastry. Blume.

The History of the Black Forest Cake:

* Keller, J. (1915). Original Recipe Notes for Schwarzwälder Kirschtorte.

* Montagné, P. (2011). Larousse Gastronomique. Larousse.

* Escribà, C. (2019). The Art of Modern Pastry. Blume.

History, Fun Facts, and Main Ingredients:

Carême, M. A. (2018). The Royal Parisian Pastrycook and Confectioner. Forgotten Books.

Dalloyau. (2022). The Story of the Opera Cake. Retrieved from https://www.dalloyau.fr

Hotel Sacher Vienna. (2021). History of the Original Sacher-Torte. Retrieved from https://www.sacher.com

La Rousse Gastronomique. (2020). Pâtisserie classique: les grands gâteaux français. Larousse Éditions.

The Culinary Institute of America. (2019). Baking and Pastry: Mastering the Art and Craft (3rd ed.). Wiley.

Academia Barilla. (2020). Tiramisù: The History of an Italian Classic. Retrieved from https://www.academiabarilla.it

German Food Guide. (2021). Black Forest Cake (Schwarzwälder Kirschtorte). Retrieved from https://www.germanfoodguide.com