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It’s enough with some time, heat and the hands of the craftsman. The blend of everyday ingredients such as cereals, water, salt and yeast has been key to the development of cultures around the world for centuries. However, today, bread has gone from being a staple to becoming the protagonist of many gastronomic ideas.
Because of this, and in response to the growing demand for artisan and fresh products, Le Cordon Bleu Madrid has designed a series of Bakery programmes, where techniques and new technologies go hand in hand to improve and professionalize processes, preserving the whole tradition of the trade.

Through our monographs of several sessions of bakery both amateurs and professionals will have the opportunity to make different preparations of bakery (sweet and salty) at the hand of the chef teachers of Le Cordon Bleu Madrid. In a completely professional environment and with the best ingredients, you can discover all the secrets of this craft.

Currently, due to the very demands that this specialty demands, we are working on the design of a Bakery Diploma which includes all the techniques and varieties that this specialty collects.

If you are interested in receiving information about the Diploma when the notification is open, do not hesitate to fill out the information request form.


  • Tomas-Eduardo-Bravo
    For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
    Tomás Eduardo Bravo
  • Gabriella Steegmann
    I love this school, I miss it very much and would love to be able to return. In nine months they teach you everything you would have learned at another school in years. It is very intense and you have to practice a lot but the rewards are great.
    Gabriela Steegmann

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