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Traditional Breadbaking and Freshly Baked Pastries - 4 days


Duration: 4 days of 5.30 hours each

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

8-11 February, 12-15 April, 10-13 May, 14-17 June, 6-9 September, 25-28 October, 6-9 December

Preparation of a liquid leaven
Baguette using fermented dough (direct method)
Olive bread
Country style bread using liquid leaven
“French Tradition” baguette using poolish
“French Tradition” bread with liquid leaven (cold bulk fermentation)
Plain and chocolate chip milk bread baguette
Nutritional bread with mixed grains using polish
Walnut and sultana milk bread
Cheese bread
Rye bread (direct method)
Brioche (Nanterre and individual brioches)
Croissant, chocolate roll and raisin bun
Stripy sandwich bread
Pesto bread using fermented dough (cold bulk fermentation)

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 now:

Price: € 995.00

Duration: 4 days

Short Courses