Diplôme de Boulangerie & Natural Ferments

This pathway combines two complementary training programmes to develop comprehensive and resolutely contemporary expertise in boulangerie, in line with the latest trends in modern artisan boulangerie.

The Boulangerie Diploma provides you with essential theory and practical foundations: Mastery of traditional and contemporary techniques, understanding raw ingredients and fermentation processes, and the professional expertise required to work in the field or become an entrepreneur. It prepares you for working in a top-notch boulangerie, capable of meeting the expectations of customers seeking meaning, naturalness and quality.

Mastering natural ferments in boulangerie: Heirloom and rustic wheats allows you to go further: Expert management of leavens (liquid and stiff), work focused on flour from heirloom, farm-grown and local wheat varieties, exploration of long fermentation processes and microbial biodiversity. You will optimise flavours, textures, preservation and nutritional profile to create unique breads and viennoiseries that bear the hallmarks of a true gourmet boulangerie chef.

These programmes combined will provide you with:

• Comprehensive training, from the fundamentals of the profession to the most advanced techniques of artisanal fermentation
• Expertise sought after in natural ferments, heirloom wheats and more sustainable approaches, at the heart of current trends in high-end boulangerie
• An innovative approach to designing healthier, more digestible and intensely aromatic products, suited to gourmet boulangeries and fine dining establishments
• A strong, contemporary boulangerie identity, that stands out in a demanding market, sensitive to the origin of raw ingredients and artisanal quality

An ideal pathway for those who wish to master the fundamentals while developing creativity, a responsible approach and advanced expertise, in order to stand out in today's world of artisan and gourmet boulangerie.

Last page update in March 2026