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This programme is aimed at experienced pastry and boulangerie chefs who want to perfect their skills by exploring artisanal fermentations from a technical, creative and thoroughly modern angle.
On the programme: Mastered fermentation techniques, targeted choice of flour (including heirloom wheat varieties), management of leavens, and appropriate baking. Each phase is designed to enhance flavours, refine aromas, work on texture and prolong the shelf life of the products. You will learn how to create unique breads and viennoiseries, rich in character, with a unique signature.
This programme puts authenticity, artisanal know-how and microbial biodiversity at the heart of creation. By mastering the interaction between lactic bacteria, wild yeasts and the properties of flours, you will be able to design products that are healthier, easier to digest and intensely aromatic.
Our mission: To give you the technical and creative tools for making a difference in a demanding market. Thanks to this training programme, you will not just be following recipes: you will learn to innovate, customise, experiment and build a strong boulangerie identity.
This is an opportunity to boost your expertise, broaden your creative scope and stand out in a sector in search of meaning, naturalness and excellence.Prerequisites
Interactive teaching and an approach focused on individual practical development. Classes are taught in French, with consecutive translation into English, and include:
The programme incorporates responsible practices and favours an active learning approach, supervised and guided by our Chef Instructors, to ensure maximum learner involvement.
Assessment methods:
At the end of this module, students will be able to demonstrate their operational skills through practical assessments, in particular to:
Assessment procedures:
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