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%.

News

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.

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.

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.

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Fabien Pavy
bakery teacher
"What drives me is the opportunity to advance my chosen profession; bakery!"
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Laëtitia Colombier
Patisserie CAP mature student
"I like the practical work; when the teacher shows us what to do and then we reproduce it directly. You immediately see the result of your work and what you are capable of doing."

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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.