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Ever wondered why authentic, French bread tastes better than any other in the world? Unleash your inner cook and discover the art of French baking with this six-week Boulangerie short course.

Les Fondements de la Boulangerie is designed for foodies looking to up their game and learn specialist techniques when it comes to breads and pastries. From pain au chocolat to baguettes and croissants, you will prepare and bake a range of artisan goods with recipes taken from the Le Cordon Bleu book, L’Ecole de la Boulangerie.

Term Dates & Prices

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Aug 10, 2024 - Sep 7, 2024 ( Standard , in English )

Examples of what you could learn:

Course structure is indicative and may be subject to change

A taste of what's to come...

Skill and knowledge are integral to making artisan bread. The sourdough starter, the best flour, the dough - they are nothing without a baker who knows how to use them. These skills are developed over time, and this boulangerie short course will uncover it all, and more!

Discover the French’s secret to all things light, airy and deliciously buttery. During this comprehensive course, you will create 17 different types of baked goods including brioche, focaccia, grissini, ciabatta, pain au chocolat, croissants and baguettes.

You will also learn the science behind breadmaking with specialist techniques including mixing, fermenting, ingredient function, shaping and baking from our expert lecturers who have worked in kitchens across the globe. Are you bready? Enrol today to secure your spot!