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南瑞士頂級烘焙師以理論和實踐並重編寫而成的烘焙專書。由於作者是一名年輕和對烘焙有熱誠的人，他的作品充滿法式風情和多元化，並刻意把一些經典和潮流甜點集合書中，為了讓讀者們學懂製作甜品的精要，特別在每個甜品分類，編寫相關的製作理論和點題式介紹該類甜品的精要，每個食譜附以他的個人見解和食物來源。
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