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Traditional Breadbaking - 4 days


Rival traditional French bakeries as you learn the secret techniques of making bread and pastries during this specialized course. A Le Cordon Bleu Chef will teach you the uses of fresh yeast, the different types and qualities of flour, and how to master the various stages of bread baking. You will prepare flavored breads, croissants and other Danish pastries as well as other traditional loaves. All necessary ingredients and equipment are provided, and you take home your day’s work.

On the menu:

16-19 January, 13-16 February, 25-28 February, 13-16 March, 27-30 March, 10-13 April, 24-27 April, 15-18 May, 5-8 June, 19-22 June, 3-6 July, 17-20 July, 31 July-3 August, 28-31 August, 11-14 September, 25-28 September, 9-12 October, 23-26 October, 13-16 November, 27-30 November, 11-14 December
Small spelt breads
Buns topped with mixed grains
Spinach sandwich bread
Small breads
Country style walnut and fig bread
Small milk breads
Cocktail Brioche
Chocolate rolls
Almond cake

Workshops start at 2pm and finish at 8pm.
Workshop translated into English.
An apron, a tea towel and a cooler bag will be provided before the class. Utensils and knives will be loaned for the duration of the workshop.
Enjoy a 10% discount on Le Cordon Bleu products at La Boutique (5% off only on books) the day of your workshop.
Applicants must be at least 18 years of age.
Approximately 6 hours per day with break.

Book your seat now:

Price: € 990.00

Duration: 4 days

Short Courses