French Breads and Viennoiseries

    French Breads and Viennoiseries

    Would you like to learn the secrets behind the French baguette,  croissants and other traditionally French bakery products ?  Join this course to learn how professionals work to produce each day some of the staples of the French diet.



    • New dates for 2020 coming soon


    • ingredients : flours, additives
    • methodology and organisation
    • sourdoughs and starters
    • kneading and forming techniques
    • croissant doughs and applications


    During this course, participants will produce baguettes, country breads, grain-based breads, croissants, pains au chocolat and other pastries based on croissant dough.Baguettes, brioche, and other French classics provide the starting point for the course. Chef Didier Chaput will guide you through the steps of bread making, from ingredient selection through storage, teaching you principles you will rely on throughout the program and beyond.You’ll become familiar with the terminology, tools, equipment and organization of the bread kitchen. By studying the main ingredients of bread (flour, water, yeast and salt), you’ll cultivate an appreciation for how each affects the final outcome of your product. You’ll gain familiarity with the pre-ferment method by making several types of pre-ferment doughs. You’ll also be introduced to “baker’s math.”

    Who is this course for ?

    Individuals with previous baking or culinary experience 

    Practical information

    Taught in English
    • participants should bring toolkits (contact us for details)
    • participants are expected to bring chef whites (jacket, pants, shoes, head covering)
    • aprons and dishtowels will be provided
    • 8 AM – 4 PM each day
    • lunch is included
    • lockers will be provided to store belongings
    • recipe booklet provided
    • a certificate will be awarded upon completion of the training
    • course taught in English 


    2 000 €

    Contact us


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