Book review: Le Cordon Bleu Bakery School

Le Cordon Bleu’s latest book release, Bakery School, lives up to the reputation of its namesake

It offering the professional baker what they call a “new culinary adventure” through bread-making and the art of viennoiseries.

The book is divided into seven sections – from kneading to oven, traditional breads, aromatic breads, regional breads, international breads, snacks and viennoiseries – making it easy to navigate for bakers looking to expand their repertoire in a particular area.

In introducing this book, technical director of boulangerie chef Olivier Boudot says Bakery School’s mission is to “explore the world of France and international baking and viennoiserie making, as taught at Le Cordon Bleu, and to take on new culinary challenges”. The book is true to its word, providing 320 pages of culinary challenges with all the practical tips needed to help take bakes off the page and onto the plate.

It is apparent from the turn of the first page that each of the 80 recipes in Bakery School have been curated with budding pastry chefs in mind. Each section offers a detailed breakdown of processes involved in making each item, with more complicated recipes accompanied by a step-by-step visual of techniques needed to master a bake.

The 1,450 photographs make for a pleasurable reading experience and keep the creative eye occupied through the many steps of bread-making, from dough-kneading to the final bake.

The recipe for bicolour folded brioche is one of the shiniest jewels in Bakery School’s crown as it is set over two double-page spreads, offering fine detail on the technique involved in creating the neatly striped pastry creation.

Many of the recipes take the reader on a trip through Europe, from explaining how to bake a perfectly risen Italian focaccia to expert guidance on perfecting the seamless plaits of the Polish babka and mastering the seemingly simple French delicacy the pain au chocolat.

Whether the baker’s portfolio is calling for a sophisticated savoury bread or a sweet pastry to serve on their breakfast menu, Bakery School has them covered.

Le Cordon Bleu Bakery School by Le Cordon Bleu (Grub Street Publishing, £35)