Learning the savoir-faire with FERRANDI Paris’ Introduction to…

Learning the savoir-faire with FERRANDI Paris’ Introduction to the Fundamentals of Bread Baking & Viennoiseries program

#News #Gastronomie & Arts culinaires
05 February 2026
Learning the savoir-faire with FERRANDI Paris’ Introduction to the Fundamentals of Bread Baking & Viennoiseries

From across the globe, passionate bakers gathered in Paris with one shared dream: mastering the art of French bread and viennoiseries. Students traveled from the USA, the UK, Cyprus, the Netherlands, Canada, Indonesia, Albania, and beyond to take part in FERRANDI Paris’s Introduction to the Fundamentals of Bread Baking & Viennoiseries program.


Under the expert guidance of Chef Instructor Vincent Somoza, participants immersed themselves in the foundations of traditional French baking. Throughout the program, they learned to produce a wide range of essential breads—from classic French baguettes and rustic country loaves to soft enriched doughs and specialty breads—while also developing key skills in viennoiserie. Students mastered the fundamentals of laminated doughs, crafting iconic croissants and other buttery viennoiseries, and deepened their understanding of fermentation, mixing, shaping, scoring, and baking techniques.

From across the globe, passionate bakers gathered in Paris with one shared dream: mastering the art of French bread and viennoiseries. Students traveled from the USA, the UK, Cyprus, the Netherlands, Canada, Indonesia, Albania, and beyond to take part in FERRANDI Paris’s Introduction & Fundamentals of Bread Baking & Viennoiseries program. Under the expert guidance of Chef Instructor Vincent Somoza, participants immersed themselves in the foundations of traditional French baking. Throughout the program, they learned to produce a wide range of essential breads—from classic French baguettes and rustic country loaves to soft enriched doughs and specialty breads—while also developing key skills in viennoiserie. Students mastered the fundamentals of laminated doughs, crafting iconic croissants and other buttery viennoiseries, and deepened their understanding of fermentation, mixing, shaping, scoring, and baking techniques. Beyond technical mastery, the program was a rich cultural exchange, uniting diverse backgrounds, perspectives, and ambitions in the heart of Paris. Today, these students proudly join the global community of FERRANDI Paris alumni, embarking on new professional journeys and carrying French savoir-faire back to their home countries, where they will continue to share and celebrate the art of authentic bread and viennoiserie making.


Beyond technical mastery, the program was a rich cultural exchange, uniting diverse backgrounds, perspectives, and ambitions in the heart of Paris. Today, these students proudly join the global community of FERRANDI Paris alumni, embarking on new professional journeys and carrying French savoir-faire back to their home countries, where they will continue to share and celebrate the art of authentic bread and viennoiserie making.