This is a lush and essential resource for all baking professionals and discerning enthusiasts who would like to develop their know-how and perfect their techniques.

From rustic sourdough loaves to buttery croissants and delicate Danish pastries, this book covers the full spectrum of baking and viennoiserie. Learn how to work with yeast, master laminated doughs, and troubleshoot common issues with confidence. With tips from professional chefs and a wide range of recipes―from everyday favourites to festive showstoppers―you’ll be equipped to bake with precision and flair.

Perfect for home bakers, culinary students, and professionals alike, this expanded edition, featuring 200 detailed recipes and illustrated step-by-step directions, is more than a cookbook―it’s a celebration of the craft, science, and joy of baking.

Let the six experts behind this book―Jérémy Ballester, Brian Boclet, Jean-Marie Lanio, Olivier Magne (MOF), Thomas Marie (MOF), and Patrice Mitaillé―share their expertise and offer you a complete overview of baking and viennoiserie.

Details
Hardcover / 532 pages
Published 7 October 2025