Sablés, wafer rolls, cookies, puff pastry, macarons, baklavas... What do they all share? That satisfying crunch — the delicate sound of a perfect break.
In his first book, acclaimed pastry chef Eric Ortuño explores both meanings of break: the crisp snap of a pastry and the relaxing pause it accompanies. Break gathers over 60 irresistible recipes — from timeless classics like sablés, linzer, and amarettis to award-winning original creations such as the Sacher and Reus pastries.
Complete with techniques, tips, and stunning variations, this is the crunchiest and most delightful pastry book you’ll find — a tribute to the art of tea pastries, biscuits, and petits fours for today and tomorrow.
An essential addition to every baker’s shelf — and every reader’s next break.
