Live your passion
Live your passion

The courses of the Paris Bakery and Patisserie School

If you want to acquire real bakery and patisserie expertise, the Paris Bakery and Patisserie School  has a range of courses to prepare you for the French bakery, patisserie, and viennoiserie exams, as well as a variety of initiation courses and advanced sessions. Around 250 young apprentices and 130 mature students seeking to change career come through our doors every year, with a pass rate for the exams of nearly 100%.


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.

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.


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.

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Jean-Marc Serra
patisserie teacher
"Patisserie is artistic and you can express yourself through your creations."
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Mathilde Griveau
Bakery & Patisserie Bac Pro student
"The friendly atmosphere in the School makes it easier for the students and teachers to communicate."


Grand Moulins de Paris | Unis pour le goût

A long history

The Paris Bakery and Patisserie School was opened in 1929 by Grands Moulins de Paris, a leading French miller itself founded in 1919. Thanks to these strong ties, built up since the school’s creation, students who so wish can benefit from customized support for their business plan.

Learn more Grand Moulins de Paris

The Paris School of Bakery and Patisserie

64 rue des Pirogues de Bercy, 75012 Paris.
Tél. : + 33 (0)1 53 02 93 70
Metro : line 14, stop Cour Saint-Emilion
Bus : line 24, stop Baron le Roy & line 64, stop Dijon Lachambaudie
Cable railway : line T3a, stop Baron le Roy et 15 min by walk

Ever since it opened in 1929, the school has always stood for high-quality training, expert teachers, and a passion for bakery and patisserie. The school strives to pass these values on to young apprentices and mature students learning a new craft. With a resolutely international outlook, every year the school introduces nearly 400 foreign students to French bread- and patisserie-making techniques.