If you want to acquire real bakery and patisserie know-how, the School has a wide range of courses to prepare you for the French national bakery, patisserie, and viennoiserie exams, as well as a variety of initiation courses and advanced sessions.
Around 300 young apprentices and 100 mature students seeking to change career come through our doors every year, with an examination pass rate of nearly 100%.See all our training courses
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 customised support for their business plan.
École de Boulangerie et de Pâtisserie de Paris
64 rue des pirogues de Bercy, 75012 Paris, France
Tel.: + 33 (0)1 53 02 93 70
Metro station: Cour Saint-Emilion (line 14)
Bus stop: Baron le Roy (line 24) or Dijon Lachambaudie (line 64)
Tramway stop: Baron le Roy (line T3a) + 15 min 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.