A Creative Snacking Workshop for the students of the Intensive Professional Program in Bread Baking and Viennoiseries at FERRANDI Paris

Students of the Intensive Professional Program in Bread Baking and Viennoiseries at FERRANDI Paris recently participated in a dynamic and creative workshop focused on an often overlooked but increasingly important part of the baking world: snacking.

Led by Chef Vincent Somoza and Chef Andrés Nocua, the session introduced students to the concept of snacking as a fast-growing category that blends the techniques of traditional boulangerie with modern consumer trends. From savory-filled viennoiseries to creative sandwich-style breads, students explored ways to reinvent classic formats into innovative, ready-to-eat creations perfect for contemporary bakeries and cafés.

Throughout the workshop, students had the opportunity to:
•    Experiment with doughs and fillings designed for on-the-go eating
•    Learn about product composition and balance in savory baking
•    Practice shaping and presentation techniques tailored for retail and display
•    Understand how to combine technical mastery with commercial appeal

The class encouraged students to think beyond tradition and consider how their skills can be adapted to meet evolving customer demands, particularly in casual food service and artisanal snack offerings

 

A big thank you to Chef Vincent Somoza and Chef Andrés Nocua for guiding the students through this hands-on, thought-provoking session. Their expertise and creative energy brought a fresh perspective to the program and helped students broaden their understanding of what’s possible within the world of bread and viennoiserie.

As our students continue developing their skills, this workshop marks a key moment in connecting technique with real-world trends, and a delicious reminder that innovation is just as essential as tradition in the baker’s craft.