With its proud history, and thanks to the support of Grands Moulins de Paris, which founded the school in 1929, the Paris Bakery and Patisserie School (EBP) has always strived for excellence and to pass on and promote bakery and patisserie know-how.
1929
Faced with a dearth of bakers, in 1929, Grands Moulins de Paris founded the “Professional Bakery School”, with the support of the President of the Bakery Confederation. The purpose of the School, which was located on Quai de la Gare in Paris, was to train bakers and familiarize them with new equipment and technologies.
1930
A CAP (Certificat d’Aptitude Professionnelle – Certificate of vocational aptitude) for the bakery trade was launched at the School’s initiative.
1935
The school was afforded the status of “public utility” by State decree, pursuant to the law of 1901.
1957
The School extended its teaching to cover patisserie.
1972
Creation of an advanced bakery course.
1973
The Grands Moulins de Paris professional bakery School was renamed the École de Boulangerie et de Pâtisserie de Paris (Paris Bakery and Patisserie School). It widened its remit and started dispensing continuous professional training and retraining courses for mature students.
1991
The School opened a continuing professional training Institute, the IEBP (Institut Européen de la Boulangerie Pâtisserie – European Institute of Bakery and Patisserie).
1995
Creation of the CFA (Centre de Formation d’Apprentis – Apprentice Training Center). The School was the first bakery and patisserie school to promote the Professional Baccalauréat.
1996
The School moved to the 12th arrondissement of Paris, into its current premises at 64 rue des Pirogues de Bercy, in the Bercy neighborhood.
2001
Launch of two new courses: Bakery and patisserie “Mention Complémentaire”.
2003
Creation of the Concours des Jeunes Entrepreneurs en Boulangerie (Young Bakery Entrepreneurs Competition), to help young bakers open their first bakery or patisserie.
2004
On 2 February, the School celebrated its 75th anniversary at the Museum of Carnival arts.
2009
Launch of two new courses: a bakery “Brevet Professional” and a patisserie “Brevet Technique”.
2014
Launch of the School’s Facebook page.
2014
Launch of a course aimed at entrepreneurs.
2017
Creation of the School’s new visual identity and launch of the new website.
The School is now a key player in the field of bakery and patisserie training. It welcomes 250 apprentices every year for a total of 92,000 hours of training, as well as 130 mature students looking to learn a new trade.
2017
Launch of the POEC course.
2018
Launch of three new courses: TEPE (in association with the Cnam), bakery CQP, and POEI.
In 1996, the School moved into 2,000 m² premises in the historic former wine storehouses of Bercy. Located in the heart of Paris, in the highly coveted district of Bercy Village, the site is steeped in history, combining tradition and modernity, making it truly in line with the values of our profession.
Eight practical classrooms, specially adapted for the needs of bakery and patisserie, provide students with a warm and pleasant learning environment. As befits the digital era, all classrooms are fitted with interactive digital whiteboards that promote dynamic teaching methods for theory lessons.
The School
Reception
Bakery classroom
Patisserie classroom
Theory classroom