Antonio Bachour
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.
Antonio Bachour Recipes
Antonio Bachour Articles
Books For Chefs presents molds to reproduce preparations by Antonio Bachour and Xavi Donnay
The molds are designed to prepare recipes included in the books Bachour Buffets and Mini.
Six trend-setting books with the Books For Chefs brand
Xavi Donnay, Antonio Bachour, Yohan Ferrant, Ramón Morató, Eric Ortuño, and Paco Torreblanca need no introduction. Do you know the latest releases from our online bookstore signed by these authors?
Twenty pastry chefs from around the world will visit L’École Valrhona Brooklyn this 2023
Eunji Lee, Antonio Bachour, Oriol Balaguer, and Toni Rodríguez are some of the guest teachers.
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.
Antonio Bachour opens Tablé, a modern take on the French brasserie, in Miami
This establishment is a departure from the other projects that the chef has in Florida and reflects the evolution of his career.
SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones
You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry making
The most viewed content in 2022 on the So Good.. website
The publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.
Antonio Bachour: “Bachour Buffets is a book to open a pastry shop and have recipes for five years”
The popular chef gives us the keys to his new book, published by Grupo Vilbo, which goes on sale on November 25.
Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time
This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.
Bachour Buffets, Antonio Bachour’s great work and legacy
The book, published by Grupo Vilbo and available at Books For Chefs, shows his pastry through five themed buffets.
Books For Chefs releases the second edition of Bachour Gastro
The book has become a Books For Chefs bestseller.
Antonio Bachour, best pastry chef at The Best Chef Awards for the second time
The acclaimed chef had already received this recognition in 2018.
Antonio Bachour lands in Mexico with three new gastronomic concepts
The renowned pastry chef opens a Lebanese restaurant, a patisserie, and a bistro at the luxury hotel Camino Real in Mérida.
The most popular content of 2021 on the So Good .. website
Our site continues to consolidate itself as a reference point with an increase in new users.
Ten examples of the versatility of chestnuts in pastry
Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.
175 years of history and nine great updates to the classic Saint Honoré
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar
Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this center
Nine examples of cheese’s potential at brunch time by Antonio Bachour
In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.
7+1 books to enter the era of baked pastry doughs
We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.
L’École Valrhona Brooklyn reopens face-to-face classes next spring
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.
So many (Pastry) stories to tell, and now we have reached issue 25!
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
The most popular content of 2020 in So Good .. website
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
Antonio Bachour presents his most culinary and refreshing book, ‘Bachour Gastro’
The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.
The most gastronomic Antonio Bachour in a new book published by Vilbo
More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27th
Icep Hotel School Romania announces exclusive masterclasses in 2020
Johan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.
L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020
The school celebrates its fifth anniversary with special classes located outside of Brooklyn.
Icep Hotel School Romania will gather great pastry stars in 2019
Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
To celebrate 30 years of L'École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
Sweden, Antonio Bachour’s next destination
The popular pastry chef, invited by Werners Gourmetservice, will offer master classes and demonstrations in Skara and Stockholm
Antonio Bachour, best pastry chef at the Best Chef Awards 2018
The media-friendly chef has been chosen by photographers and culinary experts.
Antonio Bachour and Carles Mampel, together at T Dessert in Beijing
Both chefs once again demonstrate that they work very well together.
Antonio Bachour premieres at the Italian school iCook
The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.
Eight great pastry chefs will decide the winner of Valrhona C3
Chefs from Italy, Spain, the USA, France, Sweden, Canada, and United Arab Emirates will evaluate the work of the also eight candidates.
Penkina, Bachour, Tarasova and Guichon will visit Romania in 2018
The four popular chefs will give master classes at Icep Hotel School.
The content with most views on the website of So good .. 2017
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
All of Antonio Bachour’s repertoire at the T Dessert in Beijing
The chef, based in Miami, has premiered as a teacher in Beijing at the T Dessert International Pastry Academy. In 2018, he will return to the center in the company of Carles Mampel.
L’École Valrhona Brooklyn programs 25 exclusive pastry classes for 2018
Oriol Balaguer will return as a guest teacher with the course "Pastry Styles by Oriol Balaguer".
India, in the training calendar of Carles Mampel and Antonio Bachour
Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.
Santiago Cuyugan, the 2017 Savour Patissier of the Year
The pastry chef and chocolatier has been proclaimed the winner of the second edition of this competition which aims to recognize and showcase the talent of young pastry chefs.
30 pastry chefs aim to be Savour Patissier of the Year 2017
In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.
Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.
Fredrik Borgskog takes home a high-level C3
The jury was pleasantly surprised with the technical dexterity, fine sophisticated creations, and risky combinations of ingredients.
Antonio Bachour and his latest creations at Sweet Obsession in Bangkok
Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits.
Registration for Savour Patissier of the Year 2017 is now open
There will be a second edition of this competition created by Kirsten Tibballs, and with Christophe Michalak, Antonio Bachour, Jordi Roca, and Paul Kennedy on the panel of judges.
Vincent Attali wins the first edition of the AUI Pastry Cup
A lot of demand and excitement in a competition that eliminated finalists over three days until only the winner remained.
Bachour bakery and bistro, the place
Bachour Bakery and Bistro opened last March in the Brickell Center. A wide and tall facility where the true protagonist is the showcase of cakes and desserts.
It matters not where in so good #16
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
The first edition of the US Pastry Cup
A new annual competition storming the American scene that will test the finalist’s creativity, technique, and workmanship over the course of three days.
Bachour Bakery and Bistro kicks off
170 square meters and a complete sweet and savory offer welcomes those curious who, since Monday, have gone to the new shop, which is sure to become a culinary destination in Miami.
Major international chefs in Jean-Marie Auboine’s courses program
Antonio Bachour, Marc Ducobu, Davide Malizia, Christophe Morel and Hans Ovando are just some of the names featured in this high-flying academic calendar.
Antonio Bachour unveils his repertoire in Savour Chocolate and Patisserie
The pastry chef has been teaching courses on restaurant and buffet desserts to a small group of 14 students for the past two weeks in the school run by Kirsten Tibballs.
The 2016 James Beard Awards now has its semifinalists list
The Restaurant and Chef Committee has selected the semifinalists in each of the 21 Award categories from more than 20,000 candidates.
The 2016 season of L’Ecole Valrhona Brooklyn, at the cutting edge of current patisserie
Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.
Antonio Bachour’s third book takes on chocolate
Antonio Bachour offers his latest and studied repertoire, this time based on chocolate, and once again including all kinds of cakes, cups, plated desserts, and bonbons.
Antonio Bachour’s talent in “Conditoria”
The chef of St Regis Bal Harbour in Miami gave a magnificent pastry masterclass at the International Pastry School "Conditoria" in Russia.
Panama will host the First International Pastry Forum in August
This year, Latin America has a new event dedicated to avant-garde patisserie, with workshops and master classes given by Javier Guillen, Carles Mampel, Antonio Bachour, Oriol Balaguer, and Xavier Barriga.
Valrhona Bachour Dessert Styles in Miami
Valrhona USA continues travelling to teach professional pastry chefs and help them reach their full potential. The next destination is Miami and the professor is Antonio Bachour, a pastry chef who shares his commitment to excellence and passion for the craft with this chocolate brand.
Antonio Bachour will open his new business in the autumn
Following on from the great popularity that this pastry chef has gained throughout the world, his new project consists of a pastry boutique that reflects his style and includes all the aspects that he has come to master, from the dessert plate to the classic cake, through bonbons and macaroons, and always with his unmistakabale touches of colour and of flowers.
Antonio Bachour’s second book of creations
Autumn sees the launch of the second book of Antonio Bachour's creations, which contains more than 120 different dishes that will no doubt be warmly received by the sector, as they were on the day of the launch of the first book, which is now completely sold out.
60 creations by Antonio Bachour
The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.
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