Opera - The Art of Pastry, Italian edition

Opéra – Cédric Grolet

After revolutionising pastry with his innovative aesthetics and impeccable technique, Cédric Grolet returns with a new chapter in his art: Opéra. In this book, the master pastry chef moves away from the complex techniques explored in Fruits towards a more direct approach based on pure flavours and fresh products.

A journey through bakery-pastry
Opéra marks Grolet's entry into bakery-pastry, combining pastry precision with the simplicity and immediacy of breadmaking. The book contains 100 essential recipes, from the traditional baguette to the refined Saint-Honoré, along with croissants, pains au chocolat, tarte tatin and many other iconic creations.

Following the rhythm of a day in the kitchen
The recipes follow the rhythm of his Parisian boutique:

• 7:00 AM – Freshly baked viennoiseries for breakfast.
• 11:00 AM – A selection of refined desserts.
• 3:00 PM – Afternoon snacks with fresh creations and glazed fruit.
• 5:00 PM – The final batch of bread leaves the oven to close the day.

Cédric Grolet continues to redefine pastry's boundaries, offering a unique experience combining tradition and innovation, with minimalist yet always surprising aesthetics.

An essential book for lovers of artisan pastry and breadmaking. 🍞🥐🍰

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