Do you want to perfect your pastry techniques? Books For Chefs makes it easy

In our online bookstore, Books For Chefs (BFC), we weekly add surprising novelties due to their originality,  specialization and careful edition. These are designed so that pastry chefs, chocolatiers, bakers, ice cream makers, and professional cooks can expand their knowledge, acquire techniques, and improve their recipes.

And you, do you want to perfect your pastry techniques? Here we give you some information about everything you can find on our platform and how to get the most out of it!

Discover Books For Chefs

Trend-setting chefs

BFC currently has around 500 titles. Most of them are written by leading professionals who set trends internationally. Antonio Bachour, Ramon Morató, Cédric Grolet, Amaury Guichon, Jesús Escalera, Xavi Donnay, Yohan Ferrant, Frank Haasnoot, Oriol Balaguer, Frédéric Bau, Paco Torreblanca, Johan Martin, Richard Hawke, Eunyoung Yun, Ksenia Penkina, Yann Couvreur, and Pierre Hermé are just some of the authors featured in our extensive and comprehensive catalog.

Is there a chef you admire because of their style, originality, and talent? Type their name in our search engine and take a look at their books!

Tea pastries, panettone, petit four…

If you are interested in learning more about a specific preparation, at BFC you will find books on many topics, from petit four to croissants, panettone, tea pastries, flans, éclairs, cheesecakes, macarons… There is even a section dedicated to healthy pastries with a selection of titles on plant-based, gluten-free, and vegan pastries.

Type in the search engine and see our book suggestions to advance in a specific subject!

Our latest publishing releases

One of the challenges of Books For Chefs is to offer all kinds of tools for pastry chefs and chocolatiers to take a step further in their profession. For this reason, we publish our own books, in which we collaborate closely with great chefs. These are our latest publishing releases, which have also become bestsellers in a very short time.

• Essence by Jesús Escalera. Why buy it? This is the first book by the multifaceted Jesús Escalera, best pastry chef in Latin America in 2018 according to The World’s 50 ranking and alma mater of Postrería in Guadalajara (Mexico). In addition, it teaches a fascinating creative method, based on the aromatic profile of the ingredients, to create desserts and ice creams.
• Bachour Buffets by Antonio Bachour. Why buy it? Without a doubt, it is Antonio Bachour’s great book. As he himself explains, “it is my pastry and it is 100% me. The idea is that with this book, someone anywhere in the world can open a pastry business. This is not a book for me to show off, but to work and obtain a return.”
• Mini by Xavi Donnay. Why buy it? This book is completely dedicated to the petit four and small-format pastries. An opportunity to discover everything that can be done in a diameter of just three centimeters from the hand of the person in charge of desserts at the Lasarte restaurant (Barcelona).
• Remember 28ºC by Jose Romero. Why buy it? Learn all the key aspects to master panettone with the teaching method developed by Jose Romero, professor at the EPGB and one of the great specialists in the preparation of this product.
• Break! by Éric Ortuño. Why buy it? Acquire notions to modernize and get the most out of a traditional product such as the tea pastry. Its author, Éric Ortuño, is a true expert, as he is the only chef who has twice won the Dulcypas Award for the Best Tea Pastry in Spain.
• Oh Là! Là! by Yohan Ferrant. Why buy it? Practical manual of creative bakery and pastry making, essential to delve into the world of doughs and design a top-level offer with personality. Its author is Yohan Ferrant who, as director of the Baking School Barcelona Sabadell, has managed to qualitatively advance baking training in our country.

Ebooks and books for beginners

Following the trends of the new times, Book For Chefs also has ebooks for those users who prefer electronic books. And amateurs or those who are just starting out in the profession can also access a whole selection of books to be able to enjoy their passion for pastry and chocolate at home: Oh La La Chocolat by Oriol Balaguer, Healthier, Lighter and Tastier Pastry by Jordi Bordas, La Bible de la Confiture by Sandrine Maquet, Everyone Can Bake by Dominique Ansel, and more.

Recommended magazines

Apart from the most outstanding books in the sector, at BFC you can find our five magazines, which are a reference not only in Spain but also internationally, in different sectors. In Spanish, Dulcypas (pastries, bakeries and pastries), Arte Heladero (ice cream making) and Saber y Sabor (haute cuisine). And in English, so good.. magazine (pastry), and so cool.. magazine (ice cream making).

On our platform we explain the best way to get them!