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Introduction to Traditional Bread Baking Workshop - 4 days


Dates : September 19th - 22nd 
Time :  08 am to 12 noon (4 hours) daily
Duration : 4 hours per day, 4 days - 16 hours total
Maximum number of participants : 9
Price :
$ 825 (Including HST.)
NOTE: Price includes paper chef hat, apron, branded towel and take away container.

Discover the culinary techniques behind the success of French boulangeries. Learn from the Le Cordon Bleu world-renowned Pastry Chefs in our state-of-the art professional kitchens that feature a brand new Bongard custom-made oven - the only one of its kind in North America. 

In this hands-on interactive 16 hours workshop spread across 4 days, you will learn about fermentation, traditional bread shaping, chemistry behind flour, sugar and dairy. You will practice how to bake traditional French baguette, basic sour dough, rye bread, chestnut bread, bagel, focaccia, croissant, dough lamination and white sesame rolls.

Participants must be at least 18 years of age.

Registration closes September 12, 2022

All payment must be completed before the registration closing date. Please bring your registration confirmation e-mail with you on the day of your short course.

Wearing mask is not mandatory at the campus; however, we request participants to keep their masks on for personal safety and well being.

Questions? We're happy to help! Email us at Ottawa-Student-Services@cordonbleu.edu

NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-Student-Services@cordonbleu.edu to register.

This course is now fully booked. Please click on the button below to be added to the waiting list.