Best Magazine Of Haute Pâtissere

Bachour Buffets

FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.

Antonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of Puerto Rican origin managed to earn respect and professional admiration worldwide? Well, it is thanks to his cheerful, showy, attractive, and varied pastry which is accessible and understandable, and with no unnecessary complications. And it is that very pastry which is the content of Bachour Buffets, a book that perfectly captures the Bachour style, the one that the chef puts into practice every day in his workshop and in his shops, and the one that he teaches in his courses around the world. There are a total of 74 new and unpublished creations, organized into five themed buffets with their corresponding recipes, processes, technical notes, step-by-step photographs, and the beautiful images captured by Corina Landa.

Bachour Buffets is a large-format book, an entire 512-page treatise on current pastry, a book at the height of its author and the prestige of the person who has twice been chosen as the Best Pastry Chef in the World.

In the author’s words, “Bachour Buffets, my second book with Grupo Vilbo and BooksForChefs, is the one in which I have finally been able to display all my pastry, the one I make daily and the one I teach in my courses all over the world. It’s my pastry and it’s 100% me… The idea is that with this book, anyone anywhere in the world can open a pastry business… This is not a book for the author to show off, but to work and see production ”.

As we said, this great book is organized in five themed buffets, in the style of the great assemblies that the chef performs at his events all over the world, although in this case with only one piece of each. Each buffet is a chapter and each chapter is dedicated to a buffet, that is, to a theme or a range of products that have something in common with each other.