L’école du pain
Understanding flour, observing dough and giving fermentation time. Our training explores both the process of making bread and the reasons behind each step.
Explore the curriculum
Pour aller plus loin
Our professional training is intended for bakers and people working in related fields who want to explore traditional French bread in greater depth. We look beyond the sequence of a familiar task to the changes taking place in the ingredients and dough.
If you are interested in French flour, natural fermentation or developing your existing skills, tell us about your experience and what you would like to learn. We can then discuss the relevant programme and preparation.
Du grain au pain
From French flour and natural fermentation to mixing, shaping and baking, the curriculum follows the breadmaking process. Specific topics and the scope of practical work are discussed when you enquire.
La farine
Flour is the starting point of dough. Explore French flour and grain characteristics, and how ingredient choices relate to the bread you want to make.
La fermentation
Fermentation involves more than watching the clock. Observe the dough and explore the role of temperature, hydration and time.
Le pétrissage
From combining ingredients to working the dough, consider what to observe by eye and by hand. Connect each action with its purpose.
Le façonnage
Learn to shape with attention to the condition of the dough. Consider how each movement affects the dough, rather than simply copying a shape.
La cuisson
Baking brings the earlier work together in a finished loaf. Look at crust colour, texture and the crumb, and relate them to the process from ingredients to the oven.
Observer, comprendre, pratiquer
There is a reason behind each gesture. Our starting point is to understand the ingredients and the condition of the dough, then consider how the stages of breadmaking connect.
We relate the principles of French breadmaking to practice. Bring questions from your own work or the techniques you would like to explore so that your enquiry can focus on the topics that matter to you.
Read about flour and fermentationParlons de votre projet
Briefly describe your current work and baking experience, including the bread or methods that interest you.
Tell us which areas interest you most: flour, natural fermentation, mixing, shaping or baking, along with any questions from your practice.
Include your preferred timing and number of participants. Availability, scope, location and fees are confirmed through consultation.
Avant de commencer
The programme is intended for bakers and related professionals interested in French breadmaking. Please enquire about suitability for your experience and learning goals.
Details depend on the programme and participants. Send your preferred timing and topics to ask about availability and terms.
Preparation requirements are confirmed for the agreed programme. For the initial enquiry, an outline of your experience and questions is enough.
Yes. Training focuses on breadmaking skills and principles. Employment enquiries are handled separately through the Careers page.