Mastering natural ferments in boulangerie: Heirloom and rustic wheats

Paris

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.

Main objectives:

Understand the physico-chemical properties of different natural leavens
Understand the rules for cultivating and conserving natural leavens
Combine the choice of leaven with the characteristics of the finished product
Understand the principles of fermentation and the impact of the conditions in which it takes place
Recognise wheat varieties, their composition and taste characteristics
Select the right wheat grains for the ferment and production process
Recognise the different properties of flours for use in bread dough fermentation

Key information

Prerequisites

Be at least 18 years old
Secondary school diploma:
- Baccalaureate or equivalent
- Diplôme de Boulangerie Le Cordon Bleu Paris (Basic & Advanced certificates)
Experience required: Experience as a pastry chef/boulanger or a certificate or diploma attesting to boulangerie-viennoiserie skills
Level B2 in English or level A2 in French Accepted language tests and score/level correspondence

Languages: The programme is taught in French and consecutively translated into English during the workshops and theoretical classes.

Intakes: January or July

Tuition fees: €11,700. This fee includes the uniform and equipment.

€10,355 for graduates of the Boulangerie diploma at Le Cordon Bleu Paris.

Duration: 6 weeks, with about 28 hours per week (the number of hours may vary depending on the classes and activities scheduled).

Programme details

Programme content
- Introduction: Wheat and bread
- Understand the ingredients used in bread, how they evolve, and their biological, yield and preservation properties
- Understand the properties of natural ferments
- Fundamentals of food science in boulangerie
- Heirloom wheat and flour
- Bread dough fermentation
- Properties of flours and natural leavens for making different bread products
- Integration, combination and production of different viennoiserie products
- Reimagine bread: Environmentally responsible approaches
Teaching and assessment methods
Teaching methods:
Interactive teaching and an approach focused on individual practical development. Classes are taught in French, with consecutive translation into English, and include:
- Theoretical classes, lectures and demonstrations by leading experts in the field.
- Hands-on workshops, with ongoing support from our Chef Instructors and continuous optimisation feedback on your products.
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:
- Ensuring the perfect combination of leaven and flour to control the shape, texture and taste of the final product.
- Select the most suitable flour according to equipment and preparation methods.
Assessment procedures:
- Continuous and progressive assessment during practical sessions
- Final practical examination
- Portfolio (catalogue of the student's achievements throughout the programme)
Personal creation is the primary vehicle for applying the knowledge and experience acquired throughout the programme.

Term Dates & Prices

Select a date

2026

Jan 5, 2026 - Mar 27, 2026 ( Standard )

11,700.00€

Jul 6, 2026 - Sep 25, 2026 ( Standard )

11,700.00€

Last page update in June 2025

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