Pastry

You will learn the best pastry technique, pastry recipes and ideas to create the best cakes, tarts, biscuits, chocolates, tartlets, bonbons and much more.

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So Good.. Magazine

so good.. no. 35

Books for Chefs

SG35

32.00€

HARDCOVER FORMAT so good.. magazine #35 explores haute pâtisserie through gastrophysics, blending science, technique, and emotion to shape perception and multisensory dessert experiences.

Premium Pack: so good.. magazine #35 and so cool.. magazine #3

-10%
Pack

So Good.. Magazine

Premium Pack

Books for Chefs

PRPACK

57.60€ 64.00€

Limited Edition Pack | Available While Stocks Contemporary haute pâtisserie and signature ice cream. This pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects.

Chocolate

Offbeat - Andrey Dubovik

Books for Chefs

OFFBEAT

99.00€

Techniques and Designs for Cutting-Edge Chocolates

Book The Science of Baking by Matt Adlard

Book The Science of Baking by Matt Adlard 2

Out-of-Stock

Books for Foodies

The Science of Baking - Matt Adlard

Otros

SCIENCEBAK

27.00€

A professional baking guide exploring the science behind cakes, bread, sourdough and pastry for home bakers.

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Book L'encyclopédie des Tourtes, Tartes et Flans by Mélanie Dupuis

Book L'encyclopédie des Tourtes, Tartes et Flans by Mélanie Dupuis 2

Books for Foodies

L'encyclopédie des Tourtes, Tartes et Flans - Mélanie Dupuis

Otros

ENCYCLOPEDIE

24.95€

Professional guide to tarts, pies and flans with over 100 recipes. Master dough techniques, sweet and savory pastries, flans, quiches and classic tart creations.

Book Oh Faon! by Jérôme Raffaelli, Kevin Yau

Book Oh Faon! by Jérôme Raffaelli, Kevin Yau 2

Healthy Pastry

Oh Faon! - Jérôme Raffaelli, Kevin Yau

La Martinière

OHFAON

29.90€

Plant-based pastries from Marseille — creative, seasonal, and crafted with respect for life. Discover 50 recipes inspired by local flavors and the Mediterranean landscape.

Bakery & Viennoiseries Books

The Signature - Erik Kim

Otros

SIGNATURE-KR

69.90€

The Signature by Erik Kim is a must-have for pastry chefs looking to create unique desserts. With techniques like custom mold-making, mold-free construction, and chocolate spraying, this book provides tools to innovate and personalize each creation in modern pastry.

The New Era of Viennoiserie Book by Antonio Bachour

The New Era of Viennoiserie Book by Antonio Bachour 2

Bakery & Viennoiseries Books

The New Era of Viennoiserie - Antonio Bachour

VIENN-BACHOUR

69.90€

Antonio Bachour redefines modern viennoiserie with 52 precision-engineered recipes, innovative lamination techniques, and a production-optimized workflow for professional pastry labs. A bilingual 410-page technical manual fusing classic pastry fundamentals with cutting-edge execution.

Pack Antonio Bachour: Bachour Buffets, Bachour Gastro

Pack Antonio Bachour: Bachour Buffets, Bachour Gastro 2

-15%
Pack

Pastry

Pack - Antonio Bachour

Books for Chefs

PACKBACHOUR

97.58€ 114.80€

Limited editions available

Bachour Buffets book by Antonio Bachour 2

Pastry

Bachour Buffets - Antonio Bachour

Books for Chefs

BUFFETS

64.90€

74 new and unpublished creations, organized into five themed buffets: Croissant & Brioche, Entremets & Petits Gâteaux, Fruits & Vegetables, Chocolate and Petit Fours. NEW MOLDS HERE

Book Bachour Gastro by Antonio Bachour 2

Pastry

Bachour Gastro - Antonio Bachour

Books for Chefs

BACHOUR

49.90€

2nd EDITION 52 unpublished sweet and savory creations, in a format designed to be eaten in just two bites, and accompanied by recipes, step-by-step photos, tips, and the author’s advice.

Chocolate

XOK - David Gil, Ingrid Serra

Books for Chefs

XOK

65.00€

XOK, the entire nougat and chocolate bar world in one unique book by David Gil and Ingrid Serra. 416 pages. 62 different creations. 260 recipes. Fundamental ingredients, theory, and techniques for giandujas, marzipans, ganaches, traditional nougats, toppings, gelatins, inlays, coatings, painting, molds, and more.

Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone

Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone 2

Bakery & Viennoiseries Books

Remember 28ºC - Jose Romero

Books for Chefs

REMEMBER

59.90€

Remember 28ºC by Jose Romero, the ultimate work on panettone. At 28ºC, we prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the first fermentation takes place. 28ºC is the final temperature of the dough after the second kneading, and at 28ºC it ferments again inside the molds. Finally, down to 28ºC must the...

Pastry

Files - Ramon Morató

Books for Chefs

FILES

94.05€ 99.00€

Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change in consumer habits, veganism, personalization, the so-called healthy pastry, the mathematics of taste…

Pastry

Mini - Xavi Donnay

Books for Chefs

MINI

55.00€

Mini by Xavi Donnay is the first great book on contemporary pastry dedicated to the small format. More than 65 creations like macarons, sablés, bonbons, giandujas, and petit-choux... PASTRY MOLDS HERE

Break! book by Eric Ortuño with recipes about cookies, biscuits, petit fours and tea pastries

Break! book by Eric Ortuño with recipes about cookies, biscuits, petit fours and tea pastries 2

Bakery & Viennoiseries Books

Break! - Eric Ortuño

Books for Chefs

BREAK

54.90€

Eric Ortuño's book with more than 60 recipes about tea pastries, cookies, biscuits and petit fours.

Ice Cream

Essence - Jesús Escalera

Books for Chefs

ESSENCE

69.90€

Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and surprising taste combinations.

Oh là là book by Yohan Ferrant. Best bakery and viennoiserie book

Oh là là book by Yohan Ferrant. Best bakery and viennoiserie book 2

Bakery & Viennoiseries Books

Oh là là! - Yohan Ferrant

Books for Chefs

OHLALA2

64.90€

2nd EDITION Oh Là Là! by Yohan Ferrant is considered the best creative bakery and viennoiserie book. The book delves into the key ingredients and processes of the bread trade, so that any professional can design a range of first-class breads and pastries full of personality. This book also includes recipes and step-by-step instructions for 45 products, as...

-30%

Bakery & Viennoiseries Books

La Vieja Pastelería - EPGB

Books for Chefs

LAVIEJA

17.43€ 24.90€

La Vieja Pastelería is not about old pastry, but a timeless one

-20%

Pastry

PRISMA - Frank Haasnoot

Books for Chefs

FH/ FHE

51.20€ 64.00€

Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.

-10%

Chocolate

Chocolat - Maja Vase

Books for Chefs

MAJACHOC

44.91€ 49.90€

CHOCOLAT by Maja Vase is a fusion of her two popular e-books Chocolate Entremets & Chocolate Tarts in a hardcover format. More than 60 recipes with carefully selected flavour pairings, delicate details, and textures to die for. Also includes general tips on the art of tempering chocolate, the secret behind a perfect chocolate mousse, or the necessary...

Chocolate

Chocolate - Ramon Morató

Books for Chefs

CHOC6

99.00€

6th EDITION The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate.

Sweet Matter Book by Angel R Betancourt. Sweet Matter: No Rules Plated Desserts. Betancourt's very first Pastry Cookbook.

Sweet Matter Book by Angel R Betancourt. Sweet Matter: No Rules Plated Desserts. Betancourt's very first Pastry Cookbook. 2

Professional Books

Sweet Matter - Angel R. Betancourt

BETANCOURT

59.90€

Sweet Matter: No Rules Plated Desserts. Betancourt's very first Pastry Cookbook. From eclectic foams to innovative éclairs, each recipe defies convention, allowing professional pastry chefs to unleash their culinary genius and transcend expectations.

Pack Mes Flans Pâtissiers 1, 2 by Ju Chamalo. Flan recipes. Flans book

Pack Mes Flans Pâtissiers 1, 2 by Ju Chamalo. Flan recipes. Flans book 2

-5%
Pack

Bakery & Viennoiseries Books

Pack - Mes Flans Pâtissiers

Books for Chefs

PACK_FLANS

56.81€ 59.80€

100 flan recipes, from the traditional vanilla flan to fruit flan, or even pistachio praliné flan. Always with an educational approach, the recipes are enriched with tips, advice and detailed step-by-step instructions.

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Remember 28ºC - Jose Romero

Offbeat - Andrey Dubovik

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

Pastry

so good.. no. 35

Premium Pack

Offbeat - Andrey Dubovik

The Science of Baking - Matt Adlard

L'encyclopédie des Tourtes, Tartes et Flans - Mélanie Dupuis

Oh Faon! - Jérôme Raffaelli, Kevin Yau

The Signature - Erik Kim

The New Era of Viennoiserie - Antonio Bachour

Pack - Antonio Bachour

Bachour Buffets - Antonio Bachour

Bachour Gastro - Antonio Bachour

XOK - David Gil, Ingrid Serra

Remember 28ºC - Jose Romero

Files - Ramon Morató

Mini - Xavi Donnay

Break! - Eric Ortuño

Essence - Jesús Escalera

Oh là là! - Yohan Ferrant

La Vieja Pastelería - EPGB

PRISMA - Frank Haasnoot

Chocolat - Maja Vase

Chocolate - Ramon Morató

Sweet Matter - Angel R. Betancourt

Pack - Mes Flans Pâtissiers