Our first class of Introduction to the Fundamentals

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    We had the pleasure of having over a 2 week course, 8 participants coming from different backgrounds and countries for the Introduction to the Fundamentals in Bread Baking.

    During this short but intense adventure on our Parisian Campus, these "apprentis boulangers" got to discover and learn the skills and knowledge from our awarded Chef Boulanger Didier Chaput! In 10 short days, they worked in a professional environment and were able to produce various specialties of bread and viennoiseries and learn the basic fermentation techniques.

    The Introduction to the Fundamentals programs are short courses designed for food enthusiasts looking to get a brand new culinary experience in different fields such as Bread Baking, French Pastry, French Cuisine or Chocolate Confectionery. These courses have two intakes per year (January & June) and take place both on the FERRANDI Paris Campus and the FERRANDI Dijon Campus!