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

The school has an international feel this summer!

International Grands Moulins de Paris and Délifrance Franchise employees, as well as tourists from around the world, have all recently attended discovery workshops for an introduction to the bakery profession. Through these training days, our bakery and patisserie apprentices tried their hand at making “French-style” products – including baguettes, speciality breads, milk bread, croissants, and other pastries – as well as tasting their creations.

Registrations are now open for the Young Bakery Entrepreneurs Competition!

The Young Bakery Entrepreneurs Competition (CJE) gives contestants the chance to win prizes ranging from €10,000 to €30,000. This financial support provides a fantastic opportunity for young bakers planning to open their own bakery!

www.concoursboulangerie-cje.com

Handic’Alim

Following a call for tenders by OPCALIM, Hugo Sticozzi and Maciré Kebé – both following a POEC (Préparation Opérationnelle à l’Emploi Collective – Operational Preparation for Collective Employment) – have started internships at the School.

Show all news

Elodie Ah Fah
patisserie teacher
"The patisserie business is changing, both in terms of techniques and mentalities: there are more and more women and we are increasingly recognized."
Read more

Mathilde Griveau
Bakery & Patisserie Bac Pro student
"The friendly atmosphere in the School makes it easier for the students and teachers to communicate."

Register

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.