Joël Schwalbach (MOF) Boulanger shares his expertise with students at FERRANDI Paris

FERRANDI Paris had the privilege of welcoming Joël Schwalbach, Meilleur Ouvrier de France (MOF) Boulanger, for a demonstration that marked the conclusion of the Intensive Professional Program in Bread Baking & Viennoiseries. Awarded the MOF title in 2015, Chef Schwalbach is renowned for both his technical mastery and his commitment to preserving and advancing artisanal baking traditions. He currently oversees production at Petit Jean, the respected family bakery located in Rohrbach-lès-Bitche in northeastern France.

For this special end-of-program session, Chef Schwalbach guided students through two emblematic preparations: panettone, the celebrated Italian festive bread known for its delicate, airy structure, and pain au levain, a cornerstone of French artisanal baking. Chef Schwalbach demonstrated essential steps such as managing long fermentations, maintaining dough strength, and achieving the texture and structural finesse required for these demanding products.

Throughout the demonstration, students observed not only refined technical gestures but also the discipline and rigor that define the MOF distinction. This masterclass served as a meaningful culmination of the students’ training. It offered them the rare opportunity to interact with a MOF whose expertise reflects the highest standards of the profession, and to deepen their understanding of what excellence in breadmaking truly entails. Many students found the experience both motivating and affirming as they prepare to transition into their future professional roles and begin their internships.

By inviting Chef Joël Schwalbach, FERRANDI Paris reaffirmed its commitment to connecting students with the leading figures of the baking world, ensuring that tradition, craftsmanship, and the pursuit of excellence remain at the heart of their education.