Introduction to the Fundamentals of Bread Baking & Viennoiseries

Bread baking program: master the art of artisanal bread making

This bread baking program offers you a complete professional immersion in the world of traditional bread making. Designed for enthusiasts wishing to develop solid technical skills, our program will allow you to transform your passion into professional expertise.

Detailed objectives of the bread baking program - Basics of bread making

Our bakery program aims to provide you with:

• A thorough understanding of artisanal bread-making techniques
• Mastery of traditional manufacturing methods
• The practical skills to produce French and specialty breads
• A complete preparation for the professional requirements of the profession

Professional transformation: from internship to artisan baker

FERRANDI Paris' bread baking program is much more than just a technical apprenticeship, it is a real professional transformation journey. Beyond gestures and recipes, we transmit to you the very essence of the baker's profession: passion, attention to detail and artisanal creativity. During these 10 intensive days, you will go from a curious apprentice to a confident professional, capable of mastering traditional techniques while developing your own style.

Our expert trainers, with several decades of experience in the baking craft, will accompany you step by step, transmitting not only technical skills, but also the culture and values ​​that make this noble and demanding profession so rich. You will learn to rigorously select your raw materials, understand the subtleties of fermentation, and master the delicate art of kneading and shaping. The training will immerse you in the secrets of bread-making, from traditional Viennese pastries to specialty breads, including long fermentation techniques that give artisanal products their character.

Beyond technical skills, this training prepares you for the realities of the profession. You will discover the organizational aspects of a bakery laboratory, strict hygiene standards, and production management techniques. We emphasize creativity and innovation, encouraging you to develop your own approach while respecting the centuries-old traditions of French bread baking. Each trainee leaves our training not only with a solid technical background, but also with the confidence and passion needed to succeed in this demanding and exciting profession.

The career prospects are numerous: creating your own bakery, integrating into prestigious artisan establishments, or developing innovative bread-making concepts. Our training is your first step towards a fulfilling career in the world of artisan bread baking.

• Acquire knowledge and skills in traditional bread-baking
• Carry out and manage production of French bread, speciality breads and viennoiseries

All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. You do not need to know French to join the program. However, it is important for the internship and daily life in Paris. 

Contents

• Understanding of the raw materials and professional equipment used in bread-baking
• Introduction to professional techniques, handling and working with bread dough:
  • Fermentation
  • Kneading
  • Different types of pointage
  • Dividing, rounding and shaping
  • Proofing
  • Baking (conduction and convection)
• Running a work station following health and safety rules
• Storage and sale of products

Frequency

• Classes run from Monday through Friday
• A general week includes 35 hours

• Demonstrations of professional skills
• Hands-on practice: students make all products themselves
• Applied technology training

4,000 Euros (Tax included)