Traditional Breadbaking and Freshly Baked Pastries - 4 days

Duration: 4 days of 5:30 hours each

The making of bread and freshly-baked pastries will no longer hold any secrets for you. This 4-day workshop on traditional bakery and freshly-baked pastries is the most complete in the field.

This workshop is open to all and is designed for those who have dreamed of being able to offer an exquisite breakfast to their loved ones, as well as for beginners, apprentice bakers or cooking enthusiasts who are looking to perfect their technical gestures.

You will prepare traditional French breads with various flavors, as well as pastries such as the mythical croissants and pains au chocolat. After observing the Boulangerie Chef prepare the recipes, it's your turn to practice!

All the necessary ingredients and equipment are provided and you can take your creations home.

Apron and bread bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.

On the menu

5 to 8 March, 1^st to 4 April, 3 to 6 June, 1^st to 4 July, 5 to 8 August, 2 to 5 September, 7 to 10 October, 4 to 7 November, 3 to 6 December
Preparation of a liquid leaven
Baguette using fermented dough (direct method)
Olive bread
Country style bread using liquid leaven
“French Tradition” bread with liquid leaven (cold bulk fermentation)
“French Tradition” baguette using poolish
Nutritional bread with mixed grains using polish
Walnut and sultana milk bread
Cheese bread
Rye bread (direct method)
Pesto bread using fermented dough (cold bulk fermentation)
Plain milk bread baguette
Chocolate chip milk bread baguette
Brioche (Nanterre and individual brioches)
Kouglof
Croissant
Chocolate roll
Raisin bun
Stripy sandwich bread

Note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.

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