Courses for amateurs
We offer two different training courses:
- The first is a short course(1 or 2 days) aimed at those wanting to discover or perfect their bread making skills.
- The second is a professional course for bakers, but also aims at those looking for an introduction to the profession; with the possibility of a diploma at the end of it.
(In France) subsidies exist for continuing education for professionals. For those with a salary, contact the CIF (Congés Individuels de Formation); for those looking for work, the AFPE (Actions de Formations Préalables à l'Embauche).
download the course teachers titles and diplomas
Courses for amateurs
- Initiation and training in traditional Bakery techniques.
- Course prices
A day's initiation
Duration: 1 day
Number of trainees: 4 to 6
Price: contact us
The prices of the training courses cover the costs of each trainee's work: the flour and other ingredients.
The initiation day is for beginners, who are not in the habit of making bread or who have never made bread.
It offers a theoretical and practical introduction into artisanal bread-making.
The goal is to discover, in a relatively short space of time ,the important stages of bread-making.
Initial course
Duration: 2 days
Number of trainees: 4 to 6
Price: consult us
The prices of the courses cover the costs of each trainee's work: the flour and other ingredients.
The initial course lasts for 2 days.
It is destined at those having followed the initiation day or an equivalent as such.
At the end of the course the trainee goes home,having acquired the know-how to make quality bread with leaven.
The programme includes the fabrication of a few viennoiseries (brioches, croissants).
