News, EBP Paris : Know all about our Bakery and Pastry school.

22 January 2018

Europain 2018 : find us in Hall 6!

From February 3 to 6, we will welcome you to Paris-Nord Villepinte for the 2018 edition of Europain, the leading trade fair for the bakery-pastry-chocolatery.

6 November 2017

Students from the prestigious University of Columbia in New York to follow a course at the school!

Around a dozen students from Columbia University in New York, looking for an authentic French cultural experience, will follow a course at the School on 10 November.

25 October 2017

Our apprentices are preparing for professional bakery and patisserie competitions

Competition season is upon us for our bakery and patisserie students. Apprentices studying at the EBP have been preparing intensively for several weeks with one-on-one support from our teachers.

11 October 2017

Meet with Aurélie Ribay, former intern at Paris Bakery & Patisserie School

I was 46 and living in Paris when I decided to change careers, and retrained to work in bakery. At that point I’d been in sales and marketing for 24 years, with experience in the insurance, construction, ophthalmology and banking industries.

20 September 2017

A taste of Japan at the Paris Bakery and Patisserie School!

As is the case every year, the school will host a delegation of students from the Japanese pastry school Visionary Arts, which has campuses in Tokyo and Fukuoka. From 25th to 28th September, twelve students enrolled in the Patisserie BTM vocational training programme will receive an introduction to Japanese culinary specialities. Traditional Japanese doughs and cakes will be featured, including gyoza and castella, along with modern versions of French pastries such as a vanilla and matcha-flavoured éclair.

13 September 2017

Only a few days left to register for the CJE!

There is still time to register for the Young Bakery Entrepreneurs Competition (CJE)! Simply go to the website and select “Inscription”. Fill in the online registration form and send it to us as soon as possible.