All about Croissant by Jean Marie Lanio and Jeremy Ballester - English Edition - 2020

Everything you ever wanted to know about Croissant and the technique of laminating is presented here. All About Croissant is a step-by-step guide that explains how to make a croissant.

In the English-language technology book, you’ll find 15 Croissant recipes, from the classic buttered croissant to the more original-unique Croissant, such as the exotic Croissant stuffed with mango / passion fruit cream. A must for any passionate baker!

Jeremy Ballester & Jean-Marie Lanio on the book:

We decided to translate our book on Croissant, which was published in January 2020 in South Korea. We are two very passionate bakers who love to share their work. That’s why we decided to make it available worldwide with an English version. We hope you enjoy it and find it very useful. We tried to provide as many tips and details as possible. Hopefully we will have more books from this collection in the near future.

Jeremy Ballester

As a child, he entered the world of baking with interest around his mother as he made creative doughs from the flour on the table.
When he became seriously interested in baking, he joined the Compagnons du Devoir (Association of French Craftsmen) in Lyon at the age of 15 and obtained the CAP at the age of 17. His curiosity about bread led him to many adventures in Paris, Brussels, Oslo, New Zealand, Dubai and the UK, where he gained new and valuable experiences.

She moved to Seoul for a lady who stole her heart in Dubai, whom she soon married. His current passion is to design French baker programs at the SPC Culinary Academy and teach students. His professional thirst makes him a better baker and get training at INBP and then get BP and BM. A boy is a proud father and hopes Theo will be a baker too.

Jean-Marie Lanio

His grandfather was a miller, but Jean - Marie never thought he would be a baker himself. During school holidays, he often visited a local boulangerie where he first learned to bake, and in high school he began his internship in a boulangerie.

In 2012, at the suggestion of boulanger Thomas Marie / MOF (Meilleur Ouvrier de France), he worked for three years as a professor at the EHL Lausanne Hotel School, and in 2015 he prepared for the MOF. He now lives in Korea and has been teaching INBP Master Class at SPC Culinary Academy for four years. In June 2017, he co-authored the book Le Grand Livre de la Boulangerie with Thomas Marie and Patrice Mitaille.

Book in ENGLISH