{"id":4718,"date":"2023-07-10T17:04:47","date_gmt":"2023-07-10T10:04:47","guid":{"rendered":"https:\/\/thefoodschool.com\/course\/modern-viennoiserie-techniques-with-chef-antonio-bachour\/"},"modified":"2026-04-16T16:38:55","modified_gmt":"2026-04-16T09:38:55","slug":"modern-viennoiserie-techniques-with-chef-antonio-bachour","status":"publish","type":"product","link":"https:\/\/thefoodschool.com\/th\/course\/modern-viennoiserie-techniques-with-chef-antonio-bachour\/","title":{"rendered":"Modern viennoiserie techniques with Chef Antonio Bachour"},"content":{"rendered":"
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\u0e2d\u0e32\u0e22\u0e38\u0e02\u0e2d\u0e07\u0e1c\u0e39\u0e49\u0e40\u0e23\u0e35\u0e22\u0e19<\/td>\n\u0e2d\u0e32\u0e22\u0e38 18 \u0e1b\u0e35\u0e02\u0e36\u0e49\u0e19\u0e44\u0e1b<\/td>\n<\/tr>\n
\u0e20\u0e32\u0e29\u0e32\u0e17\u0e35\u0e48\u0e43\u0e0a\u0e49\u0e2a\u0e2d\u0e19<\/td>\n\u0e20\u0e32\u0e29\u0e32\u0e2d\u0e31\u0e07\u0e01\u0e24\u0e29 \u0e1e\u0e23\u0e49\u0e2d\u0e21\u0e25\u0e48\u0e32\u0e21\u0e41\u0e1b\u0e25\u0e20\u0e32\u0e29\u0e32\u0e44\u0e17\u0e22<\/td>\n<\/tr>\n
\u0e40\u0e2b\u0e21\u0e32\u0e30\u0e2a\u0e33\u0e2b\u0e23\u0e31\u0e1a<\/td>\n\u0e40\u0e0a\u0e1f\u0e21\u0e37\u0e2d\u0e2d\u0e32\u0e0a\u0e35\u0e1e \u0e41\u0e25\u0e30\u0e40\u0e08\u0e49\u0e32\u0e02\u0e2d\u0e07\u0e23\u0e49\u0e32\u0e19\u0e40\u0e1a\u0e40\u0e01\u0e2d\u0e23\u0e35\u0e48<\/td>\n<\/tr>\n
\u0e2a\u0e34\u0e48\u0e07\u0e17\u0e35\u0e48\u0e04\u0e38\u0e13\u0e08\u0e30\u0e44\u0e14\u0e49\u0e23\u0e31\u0e1a<\/td>\n\u0e43\u0e1a\u0e1b\u0e23\u0e30\u0e01\u0e32\u0e28\u0e19\u0e35\u0e22\u0e1a\u0e31\u0e15\u0e23 \u0e08\u0e32\u0e01\u0e40\u0e14\u0e2d\u0e30 \u0e1f\u0e39\u0e49\u0e14 \u0e2a\u0e04\u0e39\u0e25 \u0e41\u0e1a\u0e07\u0e04\u0e2d\u0e01<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Recipes<\/h3>\n
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    \n
  • Plain croissant<\/li>\n
  • Tiramisu<\/li>\n
  • Apple Tatin<\/li>\n
  • Bow tie<\/li>\n
  • Chocolate Snail<\/li>\n
  • Gianduja XL<\/li>\n
  • Coconut Flancake<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
    \n
    \n
    \u0e1e\u0e1a\u0e01\u0e31\u0e1a\u0e40\u0e0a\u0e1f Antonio Bachour \u2013 Pastry \u0e40\u0e0a\u0e1f\u0e23\u0e30\u0e14\u0e31\u0e1a\u0e42\u0e25\u0e01 \u0e17\u0e35\u0e48 The Food School Bangkok<\/div>\n
    <\/div>\n
    The Food School Bangkok \u0e02\u0e2d\u0e40\u0e0a\u0e34\u0e0d\u0e04\u0e38\u0e13\u0e23\u0e48\u0e27\u0e21\u0e2a\u0e31\u0e21\u0e1c\u0e31\u0e2a\u0e1b\u0e23\u0e30\u0e2a\u0e1a\u0e01\u0e32\u0e23\u0e13\u0e4c\u0e02\u0e19\u0e21\u0e2d\u0e1a\u0e23\u0e30\u0e14\u0e31\u0e1a\u0e42\u0e25\u0e01\u0e43\u0e19\u0e04\u0e25\u0e32\u0e2a\u0e40\u0e14\u0e42\u0e21\u0e2a\u0e38\u0e14\u0e1e\u0e34\u0e40\u0e28\u0e29\u0e01\u0e31\u0e1a \u0e40\u0e0a\u0e1f Antonio Bachour \u0e2b\u0e19\u0e36\u0e48\u0e07\u0e43\u0e19\u0e40\u0e0a\u0e1f\u0e02\u0e19\u0e21\u0e2d\u0e1a\u0e17\u0e35\u0e48\u0e17\u0e23\u0e07\u0e2d\u0e34\u0e17\u0e18\u0e34\u0e1e\u0e25\u0e17\u0e35\u0e48\u0e2a\u0e38\u0e14\u0e43\u0e19\u0e42\u0e25\u0e01 \u0e40\u0e08\u0e49\u0e32\u0e02\u0e2d\u0e07\u0e23\u0e32\u0e07\u0e27\u0e31\u0e25 World\u2019s Best Pastry Chef \u0e1b\u0e23\u0e30\u0e08\u0e33\u0e1b\u0e35 2018, 2019 \u0e41\u0e25\u0e30 2022 \u0e23\u0e27\u0e21\u0e16\u0e36\u0e07\u0e23\u0e32\u0e07\u0e27\u0e31\u0e25 Pastry Innovator Award \u0e1b\u0e35 2024<\/div>\n
    <\/div>\n
    \u0e04\u0e25\u0e32\u0e2a\u0e19\u0e35\u0e49\u0e08\u0e30\u0e08\u0e31\u0e14\u0e02\u0e36\u0e49\u0e19\u0e27\u0e31\u0e19\u0e1e\u0e38\u0e18\u0e17\u0e35\u0e48 10 \u0e21\u0e34\u0e16\u0e38\u0e19\u0e32\u0e22\u0e19 2568 \u0e40\u0e27\u0e25\u0e32 9:00 – 17:00 \u0e19. \u0e42\u0e14\u0e22\u0e44\u0e21\u0e48\u0e21\u0e35\u0e01\u0e32\u0e23\u0e1b\u0e0f\u0e34\u0e1a\u0e31\u0e15\u0e34 (Demo only) \u0e1c\u0e39\u0e49\u0e40\u0e02\u0e49\u0e32\u0e23\u0e48\u0e27\u0e21\u0e08\u0e30\u0e44\u0e14\u0e49\u0e0a\u0e21\u0e02\u0e31\u0e49\u0e19\u0e15\u0e2d\u0e19\u0e01\u0e32\u0e23\u0e17\u0e33 Modern Viennoiserie \u0e08\u0e32\u0e01\u0e40\u0e0a\u0e1f\u0e2d\u0e22\u0e48\u0e32\u0e07\u0e43\u0e01\u0e25\u0e49\u0e0a\u0e34\u0e14 \u0e1e\u0e23\u0e49\u0e2d\u0e21\u0e40\u0e23\u0e35\u0e22\u0e19\u0e23\u0e39\u0e49\u0e40\u0e17\u0e04\u0e19\u0e34\u0e04\u0e41\u0e25\u0e30\u0e41\u0e19\u0e27\u0e04\u0e34\u0e14\u0e40\u0e1a\u0e37\u0e49\u0e2d\u0e07\u0e2b\u0e25\u0e31\u0e07\u0e1c\u0e25\u0e07\u0e32\u0e19\u0e2d\u0e31\u0e19\u0e40\u0e1b\u0e47\u0e19\u0e40\u0e2d\u0e01\u0e25\u0e31\u0e01\u0e29\u0e13\u0e4c<\/div>\n<\/div>\n<\/div>\n","protected":false},"featured_media":7927,"template":"","meta":{"inline_featured_image":false},"product_brand":[],"product_cat":[81],"product_tag":[353],"class_list":{"0":"post-4718","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-81","7":"product_tag-antonio-bachour-th","8":"pa_classdate-2026-06-10-th","9":"course_type-pastry-bakery","10":"course_school-guest-instructor","11":"course_monthyear-jun-2026","13":"first","14":"instock","15":"shipping-taxable","16":"purchasable","17":"product-type-variable","18":"has-default-attributes"},"yoast_head":"\nModern viennoiserie techniques with Chef Antonio Bachour • The Food School Bangkok<\/title>\n<meta name=\"description\" content=\"Demo only \u2013 no hands-on, by one of the most influential pastry chefs in the world. 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