Puerto Rican pastry chef, author and educator sharing colorful desserts, chocolate work and modern viennoiserie through Bachour, books and classes around the world.
At 100 nudges, fangea sends Antonio’s team an official invite.
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Antonio’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
His Fullerton Hotel Singapore collaboration runs through November 15, with afternoon tea, cakes, pastries and a savory menu. The sweets include Exotic Pressed Sable and Berries Shortcake.
fullertonhotels.comExplore the Fullerton collaborationVEJA São Paulo reported the opening of Bachour by Mata at Mata São Paulo. Following his earlier pop-up, the permanent space brings together his desserts, brunch and savory dishes.
vejasp.abril.com.brRead about Bachour by MataAt Identità Milano, Bachour and Cesare Murzilli shared a main-stage lesson on modern viennoiserie, exploring shape, texture, technology and the growing possibilities for croissants beyond breakfast.
identitagolose.itRead the lesson recapZorbas Group announced its collaboration with Bachour in Cyprus. The partnership plans new products for Zorbas bakeries and Pralina pastry shops, including signature croissants.
zorbasgroup.comRead the Zorbas announcementGulfood listed Bachour for Le Sinfonie masterclasses on January 26 and 27, plus a January 27 chef talk about the evolution of modern pastry in global cities.
Follow his pastry creations, classes and travels.
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