February 27, 2026
Antonio Bachour
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Antonio Bachour
July 11, 2025
Antonio Bachour
Creative avant-garde in the oven: Six examples of signature viennoiserie
June 30, 2025
Antonio Bachour
What is so good.. magazine #34 about? Creative pastries, innovative techniques, and other surprises
February 26, 2025
Antonio Bachour
Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn
January 13, 2025
Antonio Bachour
Proto-bonbons, plant-based and other glimpses of the most brilliant pastry
August 14, 2024
Antonio Bachour
Refresh yourself this summer with the best-selling pastry and bakery books from Books For Chefs
February 2, 2024
Antonio Bachour
Many chocolate and viennoiserie techniques to be discovered in the 2024 L’École Valrhona Brooklyn courses
June 12, 2023
Antonio Bachour
Books For Chefs presents molds to reproduce preparations by Antonio Bachour and Xavi Donnay
