Intensive Professional Program in Bread Baking & Viennoiseries

This program attracts a wide range of profiles: pastry chefs wishing to refine their expertise with advanced bread and pastry-making techniques, chefs determined to create exceptional in-house breads for their restaurants, career changers ready to embrace a meaningful artisanal path, and entrepreneurs aspiring to launch their own bakery or patisserie. Whatever your ambition, our program offers the skills, confidence, and inspiration to thrive in the demanding world of gastronomy.

Step Into the Excellence of FERRANDI Paris

At FERRANDI Paris, we prepare you to become more than a baker — we shape artisans ready to excel in the most demanding kitchens and ateliers worldwide.

Tradition and Innovation at the Heart of French Baking

Choosing FERRANDI Paris means joining one of the most prestigious culinary schools in Paris, a place where tradition meets innovation and where excellence is a way of life. Our baking courses are led by seasoned chefs who embody this philosophy, sharing not only their technical expertise but also their passion for the craft.

Learning goes far beyond recipes. You will work in fully equipped professional kitchens, handle premium ingredients, and exchange with peers from around the world who share the same drive for excellence. This stimulating environment encourages collaboration, curiosity, and the constant pursuit of perfection — the same mindset that defines great artisans in French bread-making and pastry.

Mastering the Techniques of French Breads & Pastries

This intensive baking course in Paris offers comprehensive training in both classic breads and baking pastries. You will develop the expertise needed to produce bakery staples and refined viennoiseries:

• Breads: from the iconic French baguette with its perfect crust and airy crumb to traditional loaves like pain de campagne or regional specialties.
• Viennoiseries: buttery, laminated croissants, pains au chocolat, kouign-amann, and brioches, combining the precision of pastry with the fundamentals of bread-making.

Throughout the program, you will also explore the science behind baking: yeast fermentation, dough hydration, gluten development, and the impact of temperature control on flavor and texture. These insights will give you the confidence to consistently reproduce professional-quality results — whether in a boulangerie, a restaurant, or your own atelier.

Immerse Yourself in the Culture of French Baking

To study baking in Paris is to immerse yourself in a living heritage. Here, bread is more than food — it is a symbol of sharing, tradition, and identity. Every morning, the city awakens to the scent of freshly baked baguettes, while its patisseries display viennoiseries that blend elegance and technique.

As part of this professional baking training, you will explore the history behind these creations. From the baguette, now recognized as part of UNESCO’s intangible cultural heritage, to viennoiseries shaped by centuries of European influences, you will uncover the cultural significance of every product you craft.

You will also have the opportunity to deepen your connection to the profession through visits to artisan bakeries, encounters with master bakers, and tastings of emblematic creations. This immersion will allow you to fully embrace the codes of French bakery culture, from respect for traditional methods to the constant pursuit of innovation that drives modern baking.

Program Overview

Our curriculum blends expert demonstrations, hands-on workshops, and personalized coaching. Each session builds on the previous one, taking you step by step from fundamental techniques to advanced bakery production.

Training in small groups ensures individualized attention, helping you refine your gestures and understand the underlying principles of bread and French pastry-making. By the end of the program, you will have the confidence and competence to reproduce professional-level products and adapt them to your own creative vision.