Top 5 Must-Have Pastry Books

Top 5 Must-Have Pastry Books

When it comes to desserts, being creative is the main ingredient to creating a revolutionary sweet course. Take your desserts to the next level by getting marvelous dessert ideas from our selection of some of the best-selling dessert books on the market.

RADIX by Paco Torreblanca

Radix, Latin for root, beginning, origin, starting point, base, and foundation. It is also the path that anchors a plant to the ground, through which it absorbs water and minerals.

Paco Torreblanca’s pastry radix feeds on the best tradition. It is the essential pastry, the foundation, the base that has supported its evolution for the past years, but which the master now turns into a target itself. It is not a starting point but the goal; it is not a turning back but a step forward; it is not an involution but a new step in evolution itself.

It is a pastry that shows its interior without objection, without the makeup of glaze, keener on straight lines than on curves, more accustomed to a knife or an oven than to a mold or a freezer, more earth than air, more rough than soft, more related to chewing than just swallowing…

This universal pastry chef also teaches us the value of simplicity, naturalness, and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, from a base crème pâtissière, more than a dozen flavored creams are made, which can be used as a filling for a wide range of petit choux. Why complicate life with complex recipes if they can be simplified, making the workshops and especially the pastry shop or bakery more productive?

Radix is organized in six sections or chapters, each with a main feature summarizing its contents. Thus we find the crispy sablés doughs, which leads to the all-purpose tartelettes; puff pastry, with which the unbeatable millefeuille is made but also some interesting soufflé tarts; the fluffy pâte à choux, with which eclairs and petit choux are formed; the essential sponge cakes, with which the sheet cakes are assembled; the wide range of baked doughs, with which the so-called travel cakes are made; and the airy mousses, creams, and crémeux, with which the so-called entremets are assembled.

  • 180 pages
  • English and Spanish
  • Hardcover

Bachour Buffets by Antonio Bachour

Antonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of Puerto Rican origin managed to earn respect and professional admiration worldwide? Well, it is thanks to his cheerful, showy, attractive, and varied pastry which is accessible and understandable, and with no unnecessary complications. And it is that very pastry that is the content of Bachour Buffets, a book that perfectly captures the Bachour style, the one that the chef puts into practice every day in his workshop and in his shops, and the one that he teaches in his courses around the world. There are a total of 74 new and unpublished creations, organized into five themed buffets with their corresponding recipes, processes, technical notes, step-by-step photographs, and beautiful images captured by Corina Landa.

Bachour Buffets is a large-format book, an entire 512-page treatise on current pastry, a book at the height of its author and the prestige of the person who has twice been chosen as the Best Pastry Chef in the World.

In the author’s words, “Bachour Buffets, my second book with Grupo Vilbo and BooksForChefs, is the one in which I have finally been able to display all my pastry, the one I make daily and the one I teach in my courses all over the world. It’s my pastry and it’s 100% me… The idea is that with this book, anyone anywhere in the world can open a pastry business… This is not a book for the author to show off, but to work and see production ”.

As we said, this great book is organized in five themed buffets, in the style of the great assemblies that the chef performs at his events all over the world, although in this case with only one piece of each. Each buffet is a chapter and each chapter is dedicated to a buffet, that is, to a theme or a range of products that have something in common with each other. They are the following:

One: Croissant & Brioche: We knew about the enormous versatility of croissant dough, but not to what extent you can create a complete buffet of pastry pieces with a single type of dough. Flour, sugar, salt, milk, butter, and yeast make up a dough that in Bachour’s hands becomes classic and bicolor croissants, filled with mascarpone, pecan, mango-passionfruit, and more, and in different finishes… Pain au Chocolat, classic, and bicolor, with different fillings; Hazelnut pain aux raisins; Rocher croissant roll; apple braided croissant; Flan croissant… a total of 13 preparations with the same dough. The buffet is completed with another of those emblematic doughs, like the brioche, in three different formats, sugar brioche, mango Tropezienne tart, and chocolate brioche. And finally, a dough also from this family, which we know as the babá and which is so exceptional that it must be part of such a buffet.

Two: Entremets & Petits Gâteaux: It is one of Antonio Bachour’s main dishes. In individual and family format, or what is the same, entremets and petits gâteaux, the chef demonstrates all his creativity and knowledge in the different pastry tasks, from biscuits, crunchy, creams, mousses, jellies, glazes, all the way up to decorations. Bachour proposes such interesting combinations as his Napolitan, a chocolate brownie with a vanilla cream and a strawberry panna cotta, all bathed in a crunchy strawberry glaze and topped with a whipped white chocolate ganache; a curious pistachio Paris-Brest; a chocolate, coffee, and vanilla Cappuccino in an entrement format; or a chestnut, vanilla, and mascarpone Mont Blanc. Up to a total of 13 unpublished creations with the chef’s unmistakable seal.

Three: Fruits & Vegetables: Antonio Bachour’s pastry is not vegan or plant-based, but it does rely on all kinds of vegetables to create unique cakes, pastries, and desserts. Fruits and vegetables that he already played with during his professional stage in hotels and restaurants. This buffet is pure nature, with the colors of citrus fruit, red, green, tropical and continental fruits, and fresh and meaty vegetables such as pumpkin, eggplant, or beetroot, among others. A festival for the eyes and taste with creations as attractive as their Sweet potato pear tart; Coconut strawberry rice pudding; Eggplant tatin; or Sweet pea strawberry. In total, 12 wonders with fruit and vegetables as the protagonists.

Four: Choc: A buffet entirely dedicated to chocolate, as the king ingredient of pastry. Three designer bars, four filled bars, four exclusive bonbons, six rocks, seven individual cakes, even an XXL cookie, and a dessert in a glass. A whole palette of different formats with combinations of flavors as surprising as Chocolate, foie gras, and black truffle; o Peanut and chocolate caramel, among the cakes; Strawberry and yogurt or Hazelnut and coffee, among the bonbons: Toffee, chocolate, and chili or Yuzu and raspberry, among the bars; Crunchy milk chocolate or Strawberry and Pistachio, among the tablets; Almond and orange or Seeds and mango, among the rocks.

Five: Petit Fours: The most elegant and delicate of the buffets is the one dedicated to Petits Fours. There are a total of 12 exquisite morsels from which you can choose miniature cakes, fritters, filled meringues, marshmallows, mini tartlets, mini macarons, tea pastries, jellies, and more. Each piece is generally made up of three elements, one dry and two fresh. All the pleasure in a single bite with combinations such as a lemon and cherry fritter; an almond, tangerine, and yuzu tea pastry; a mini green apple and celery tartlet; or a mini blueberry almond pavlova.


  • Bilingual: English and Spanish
  • Hardcover 
  • 512 pages
  • Published Nov. 25, 2022

So Good Magazine

“So Good Magazine” is a renowned publication in the world of pastry and dessert arts. This international magazine has been a source of inspiration for both professional pastry chefs and enthusiasts alike. Known for its stunning visuals and in-depth articles, “So Good Magazine” offers a window into the creative and innovative world of pastry.


Each issue of the magazine is a journey through the artistry of pastry chefs from around the globe. It showcases their latest creations, techniques, and the unique stories behind their culinary masterpieces. “So Good Magazine” is a must-read for professional pastry chefs and home bakers.


From intricate chocolate sculptures to avant-garde plated desserts, the magazine covers a wide range of topics, including the use of seasonal ingredients, flavor pairings, and the latest trends in the pastry world. With every issue, readers are invited to explore the boundaries of what’s possible in the realm of sweets and desserts.


“So Good Magazine” not only serves as a source of inspiration but also fosters a sense of community among pastry professionals and enthusiasts. It’s a platform where the passion for pastry is celebrated, and where creativity knows no bounds.

CHOCOLAT by Maja Vase


CHOCOLAT is a fusion of her two popular e-books Chocolate Entremets & Chocolate Tarts in a hardcover format. More than 60 recipes with carefully selected flavor pairings, delicate details, and textures to die for. Little cake artworks you will find surprisingly easy to create – and to share!

CHOCOLATE ENTREMETS Maja Vase’s work is marked by technical skill, neatness, and a personal style that is both modern and timeless. In this first part, the young Danish pastry chef presents 30 recipes where she proves that she is a true expert in “clean cutting”. Beautiful creations on the outside and inside, in which velvety textures and creaminess are appreciated in mousses, ganaches, and creams. As the food writer Marie Holm explains in the foreword, “Even though there is a lot of time and thought behind every single chocolate dessert cake in the book, there is also an underlying awareness that the result will never be better than the ingredients used. And that good quality, natural ingredients should not be fussed around with or mixed with all sorts of things. Maja’s basic recipes are actually quite simple and based on a few quality ingredients. That duality fascinates me. And more importantly: the cakes are delicious”. Vase also includes general tips on the art of tempering chocolate, the secret behind a perfect chocolate mousse, or the necessary equipment to prepare the recipes that she breaks down in the book, among which are: rhubarb – lemon – white chocolate, pear – dark milk chocolate – vanilla, digestive – milk chocolate – marshmallow, and apple – thyme – pistachio – white chocolate.

CHOCOLATE TARTS The second part of the book, Chocolate Tarts, is all about tarts. Tiny and big chocolate tarts with flaky crusts, moist fillings, super silky creams and ganaches, and razor-sharp chocolate details. You will find amazing recipes like Sea buckthorn – white chocolate – licorice, Raspberry – thyme – white chocolate – lime, Redcurrant – white chocolate – lemon, Peanut – caramel – salt, among others!


  • English text
  • 264 pages
  • Published in 2023

Alphabet Cacao by Cacao Barry

The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts.

The first part of the book contains the basic knowledge of this still unexplored product made from pure cacao and will help you understand the impact of the characteristics of cacao powder on your final recipes. Giving you the technical understanding you require to choose the best cacao powder for the results you are looking for.

The second part of this book gives you all the basic recipes you need to master your art. Created and tested by a group of Cacao Barry chefs and Chocolate Academy™ chefs who are experts in their fields, they represent the basic recipes you need to know to express your creativity.

With The Cacao Alphabet book, you hold in your hands all the keys to choose the right cacao powder for the results you want through the clear and easy recipes in which cacao powder is the essential ingredient.

The Cacao Alphabet recipes are divided into six main blocks; Biscuits, Drinks, Cremes & Mousses, Glaces & Sorbets, Pates, and Others.

In each block you will find different recipes illustrated with photographs and a description of:  Recipe characteristics, The most suitable powder to use, Uses, Tips, Scientific recommendations, Storage recommendations, Allergens, and Dietary needs.


  • 168 pages
  • English text

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