Viennoiserie by Antonio Bachour
VIENNOISERIE & BAKERY

Viennoiserie by Antonio Bachour

13 September - 15 September - 3 DAYS

Antonio Bachour

Chef/Owner, Bachour

@antonio.bachour

Brooklyn, NY

$ 1200 $ 840
30% discount off all classes for north american cercle v members
Waiting list Have questions ? Email ecolebrooklyn@valrhona.com

OBJECTIVES OF THE CLASS

•    Recreate some of the bakery recipes from Chef Bachour’s shop “Bachour”
•    Sharpen your skills at forming and shaping laminated doughs
•    Learn how to create eye catching bakery items
•    Explore adding new flavor combinations to classic recipes

CONTENT OF THE CLASS

Celebrated for his instagramable pastries, his use of color, classic technique, and creative flavors, Chef Bachour is selling hundreds of croissants a day! We are thrilled to welcome him for his first-ever viennoiserie class at l’Ecole Valrhona Brooklyn where he will share his knowledge of laminated doughs and breads. You will learn the skills to make his classic and bicolor croissants with delicious filings, kouign amann, danishes, and more!   

Chef Bachour will teach you how to combine flavors and décor techniques that will keep your customers coming back for more. Come learn Chef Bachour’s tricks to create unique bakery items during this hands-on class.  

PRICES INCLUDE

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, a professional photographer, as well as all materials, ingredients, and equipment needed for class. In response to Covid the class price no longer includes a group dinner, the class price has been lowered to reflect this change.

SCHEDULE

8:30am Arrival ; coffee and light breakfast
9:00am Beginning of Practical Day
1:00pm Lunch
2:00pm Class Resumes
4-4:30pm Dessert Buffet
5:00pm End of Practical day

We try our best to finish on time, however, class may go over the allotted time to cover all the class material. Please keep this in mind when arranging your travel.

For Antonio Bachour, whose earliest memories are kneading dough in his family’s bakery in Puerto Rico, his professional aspirations were simple: he wanted to be a pastry chef.  With three top-selling cookbooks under his name, accolades including “Top 10 Pastry Chefs” in America from Dessert Professional Magazine; International Chef Congress Mainstage presenter and judge; two-time Johnson and Wales Zest Award winner for Baking & Pastry Innovator; repeated guest chef at the prestigious Basque Culinary Center in San Sebastián, and now restaurant owner of celebrated Bachour Bakery + Bistro –he has truly realized his dream.

A graduate of baking and pastry arts at French Culinary Institute, Bachour’s first working years were spent honing his trade in his homeland of Puerto Rico as pasty cook at Sand Hotel and Casino, before moving on to the Westin Rio Mar where he was pastry sous chef from 1996-1999.  A move to the United States in 2000 landed him on Miami Beach where an exploding restaurant scene presented many promising options.  He secured a position as executive pastry chef at the revered Talula Restaurant, where his sweet creations were acknowledged as “Best Dessert” in Miami New Times’ annual “Best Of” issue.  From there, Bachour began to try his hand at Italian delicacies at both Devito South Beach and Scarpetta Miami.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly thereafter, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants in New York City, as well as pastries for all other KNR properties, a time during which he earned many of the aforementioned awards and accolades. In 2011 Bachour took a position as Executive Pastry Chef at the St Regis Bal Harbour Hotel.
In 2013, the pastry chef released his stunning debut cookbook: Bachour featuring the signature flavor combinations, cooking techniques, and stunning presentations that made him such a celebrated culinary figure, selling out the first printing in only four months. The second book, Bachour Simply Beautiful released in 2014 sold out as well. The third, Bachour Chocolate, released in 2015, sold more than 10,000 copies in the first two weeks.

During his various book tours and promotions, Bachour has conducted cooking demonstrations with world renown pastry chefs Oriol Balaguer and Carles Mampel in Bolivia, Italy, Panama and Spain, and as well as guest chef stints at Valrhona Chocolate School.  In 2015, Bachour was honored with an invitation to cook in Milan, Italy with Massimo Botura, Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-starred restaurant in Modena, Italy.
Currently, Bachour concentrates his efforts on owning, operating and baking at Bachour Bakery + Bistro, along with directing pastry classes around the globe in countries such as Australia, Brazil, Japan, Peru, Russia, Spain and Thailand. He won the title of 2018 Best Pastry Chef in the World at the Best Chef Awards.

CANCELLATION POLICY

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancellation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

Our response to Covid

We will be taking every safety precaution and following all local and CDC guidelines as we prepare for and host these classes beginning in April. The health and safety of our community and team is our first priority, and we will be constantly updating our plans and precautions to ensure maximum safety. We have revised our cancellation policy to be more flexible during these uncertain times. If you have any questions please contact ecolebrooklyn@valrhona.com 

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

Learn More