
Industry Survey Report
Le Cordon Bleu London recently conducted a survey which invited professionals working in the culinary and hospitality industries to share their opinions on the ...
L'Ecole de la Boulangerie won first prize in the “Professional Food Books” category at the international Gourmand World Cookbook Awards 2022. The book is available in French, English, Italian, Spanish (Spain and South America) and Hungarian.
Discover 80 recipes from traditional to regional and international bread recipes, as well as viennoiseries and pastries. With the advice and techniques of and 280 step-by-step photographs, baking will hold no secrets for you!
Recipe adapted and translated from the book “L’École de la Boulangerie” by Le Cordon Bleu institute and publisher Larousse with photography by Delphine Constantini and Juliette Turrini.
Makes 8 small breads
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