Learning to make home-made bread is a trend which is on the rise in France. More and more of us want to make our own baguettes and other bakery products. The evolution of bread baking ovens for the home and increased access to the knowledge of the best artisans via workshops means that, today, it is possible to make quality products, to rival bakeries, in your own home.
2-day Traditional Bread Baking Workshop Presentation
Le Cordon Bleu Paris is delighted to welcome you, as part of its range of cuisine lessons dedicated to bread baking, and introduce you to the secrets of this French speciality. Bread making will be thoroughly explained to you by an expert who will then guide you as you make your very own bread.
Le Cordon Bleu Paris 2-day Traditional Bread Baking Workshop is split into 2 sessions lasting 6 hours each. You will therefore be able to fully concentrate on the whole bread baking process and discover recipes which introduce a whole range of different bread variants. The Traditional Bread Baking Workshop takes place over a 2-day period and demonstrates freshly baked pastry recipes (chocolate rolls, small brioches) and traditional breads (rye bread, white bread, etc.)
The Traditional Bread Baking Workshop covers the whole methodology; how to prepare the flour and notably how to calculate temperatures, process water and the technology behind yeasts. You will also receive training on how to make breads in the traditional way and how to master yeast and leaven and fermentation, a crucial step in making perfect home-made bread.
You will leave the Traditional Bread Baking Workshop with true expertise and all the recipes covered during the 2 days. You will also be awarded a certificate of participation.
Review of this boulangerie workshop
On the menu:
7-8 February, 21-22 February, 5-6 March, 21-22 March, 3-4 April, 17-18 April, 2-3 May, 23-24 May, 13-14 June, 27-28 June
Small milk breads
Almond blackcurrant lemon cake11-12 July, 25-26 July, 8-9 August, 20-21 August, 5-6 September, 19-20 September, 3-4 October, 17-18 October, 7-8 November, 21-22 November, 5-6 December, 19-20 December
Small spelt breads
Buns topped with mixed grains
Spinach sandwich bread
Country style walnut and fig bread
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.
Book your seat for the Traditional Bread Baking Workshop - 2 days: