Date:  2026/8/15 ~ 8/16
Duration: 6 hrs / day ; total 2 days
Time: 9 AM - 3 PM
Registration Deadline: 2026/8/6

Advanced Boulangerie Two-Day Workshop｜French Baking Mastery

Designed for learners aiming to elevate their bread-making skills, this intensive two-day workshop explores advanced European and French baking techniques. Through hands-on practice, students will master fermentation, texture control, flavor development, and ingredient integration.

Day 1｜French Classics & Creative Variations｜NTD 6,200

Learn to craft the iconic French Baguette, the flavorful Garlic Chive & Sausage French Bread, and two styles of ciabatta: the classic Ciabatta and the distinctive Penghu Seaweed Ciabatta. Students will understand how hydration levels, kneading methods, and ingredient choices shape flavor and texture.

Day 2｜Sourdough & European Bread Techniques｜NTD 6,300

Focus on natural leavening with the robust Sourdough Rye Bread, the hearty Purple Rice & Walnut European Bread, the aromatic Herb Focaccia, and the well-structured Sourdough Rye Sandwich. The course emphasizes sourdough maintenance, dough development, and precise baking temperatures—ideal for those aspiring to advanced boulangerie craftsmanship.

Notes & Important Information:

♦ After completing your registration for a short course, you will receive an automatic confirmation email.
♦ Each short course is limited to 16 participants.
♦ Upon completion of the class, students will receive a Le Cordon Bleu Short Course Certificate of Participation.
♦ This course is open to participants aged 18 and above only.
♦ All professional tools and equipment required for the class are provided during the course.
♦ Course seats will be reserved on a first-come, first-served basis upon successful registration and payment.