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%.
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.
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.
French, History and Geography Teacher
I have been a teacher for about twenty years. Here, I have been teaching French, history and geography for the CAP, BAC PRO and BP programs for 3 years. Before that, I earned a degree in literature, then spent 23 years in Nigeria where I taught French literature at the university.
Patisserie MC student
"My favourite memory: my experience as an assistant for a BTM student during his final exam. I learned a lot and I was happy to be able help someone else get their diploma."
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.
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.