Discover boulangerie professions with Le Cordon Bleu 

Boulangerie is much more than just a profession: It is an everyday passion involving artisanal know-how that shapes much more than just bread. With Le Cordon Bleu, enter a world where each product is the result of hard work, precision and creativity. Whether you are interested in breadmaking, viennoiserie or patisserie, this dynamic sector offers many job opportunities.

What jobs are there in the boulangerie field? 

Behind every oven is a team of professionals with complementary skills. Each boulangerie profession meets a specific production, management or service need.

Artisan boulangerie chef:

A profession dedicated to tradition, artisan boulangerie chefs are passionate about quality products. They make bread, brioches, viennoiseries and other gourmet delights using basic raw materials. Kneading, fermentation, shaping, baking... they master each stage of production with discipline and precision.

Boulangerie chef caterer:

They specialise in savoury products such as quiches, pizzas and home-made sandwiches. This job requires a great deal of versatility, from production to hygiene, presentation and stock control.

Bakery employee:

They work in artisanal bakeries or the agri-food industry. They are responsible for fast-paced day-to-day production, often using automated machines. Their work is essential in the production chain.

Bakery and patisserie salesperson:

A true ambassador, they showcase products, advise customers and ensure a pleasant in-store experience. They play a key role in building customer loyalty.

Discover the training programme to become a boulangerie chef

Related professions:

• Pastry chef: Specialist in sweet creations, masters the production of entremets, tarts and cakes
• Chocolatier chef: Cocoa expert, creates refined products
• Caterer: Product designer for buffets and events
• Boulangerie instructor: Passes on their knowledge of the profession
• Boulangerie equipment technician: Ensures that equipment is in good working order

What are the challenges of the boulangerie profession?

Working in boulangerie involves a number of challenges that you need to be aware of before embarking on this exciting profession.

Staggered working hours

Most boulangerie chefs start their day very early, often between 3 am and 5 am. These atypical working hours require good organisational skills and a healthy lifestyle.

Physical workload and fast pace

Working on your feet, lifting heavy loads, enduring the heat of ovens... bread-making requires good physical fitness.

What training do you need to work in boulangerie?

There are several training programmes available to help you get a job in this sector.

A Boulangerie CAP is the classic route into the profession. It provides training in basic techniques, hygiene and artisanal production.

To move up the career ladder, a Boulangerie BP, Bac Pro or additional qualifications are recommended. Le Cordon Bleu provides programmes dedicated to excellence where techniques and a passion for the product are combined.

How much can you earn in the boulangerie field?

Salaries vary according to the role, your experience and the type of establishment.

• Bakery employee - beginner: About €1800 gross / month
• Head boulangerie chef: Between €2500 and €3500
• Industry or luxury establishment: Up to €4000 or more

Specialist pastry chefs or catering chefs can also earn high salaries.

What are the job prospects?

There is no shortage of opportunities. You can start out as a general employee, then progress to head boulangerie chef, production manager, or open your own bakery. Teaching is also a way of passing on your passion. Thanks to continuing education programmes, you can specialise or broaden your skills (top-of-the-range viennoiserie, organic bread, gluten-free bread, etc.).

What are the different working environments in the boulangerie profession?

There are as many ways to experience boulangerie as there are professionals. Some prefer contact with customers in a traditional bakery, while others prefer the efficiency of more industrialised production units. There are also bakeries that are part of hotels, gourmet restaurants or special events. Each working environment offers a different dynamic, but they all require the same passion for making an outstanding product.