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Masterclass - The Art of Bakery

Taught by Chef Thomas Subrin

Duration: 5.30 hours

Chef Subrin, One of the Best Craftsmen in France - Boulangerie 2019 (Meilleur Ouvrier de France - MOF), and Champion of France in Boulangerie 2007, will teach you key knowledge and techniques for perfecting your breadmaking skills from breads to viennoiserie.
This course is designed for professionals and Le Cordon Bleu graduates who wish to strengthen their knowledge in  Bread Baking techniques, master new recipes and discover innovative technologies.

Key Informations

Dates & Times:
New dates for this workshop will be available soon.

Duration: 24h

Tuition fees: 1 350 €

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Pre-requisites: Le Cordon Bleu Diplôme de Boulangerie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery, taught by renowned chefs:


Training details

  • Teaching objectives

    During the masterclass, you will learn how to make a range of products from several boulangerie sectors. From the French pain de tradition, to small breads for restaurants, through to recipes created by Chef Subrin for competitions.


  • Training content
    • Wheat semolina bread
    • Fruit bread
    • Milk bread
    • Main de Nice bread
    • French pain de tradition
    • Banh Bao
    • Savoury cake
    • Filled fougasse
    • Peanut snack
    • Gourmet square
    • Pink
    • Apple and yuzu brioche
    • Windmill
    • Half-moon
    • Tangy nest
    • Croissant
    • Chocolate roll
    • Kouign Amann with lime
    • Gingerbread
    • Lemon cake
  • Apply
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