Bread and Viennoiserie (EPUB + PDF)

Bread and breakfast pastry, from a white boule to croissants and brioche. Six foundations and twenty-four finished projects teach dough, fermentation, shaping and baking; some pastries share a dough.

All required foundations are included, with some repertoire shared across Fondfolk. Sourdough assumes an active starter; establishing one takes longer. Croissants and brioche require overnight preparation; brioche requires a stand mixer. Use a digital scale precise enough for small yeast quantities.

Digital book · EPUB + PDF · Metric and US editions. Print companion and instructions included. No physical book.