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.
Every semester since 2009, the Paris Bakery and Patisserie School has welcomed groups of exchange students from Columbia staying in Paris. The aim of this short course is to enable the students to discover symbolic, emblematic French bakery products in a unique and novel way.
For two half days, they will follow mini-workshops during which our teachers will share theoretical notions on the bakery industry in France (key figures, specificities, etc.) and on the various stages required to make products such as macaroons, baguettes, and milk bread, which they later produce.
Far from being the only ones, more and more American students of all ages and all backgrounds are visiting our School for an original cultural experience and to discover the professions of baker and pastry chef.