Meet with Aurélie Ribay, former intern at Paris Bakery & Patisserie School
I was 46 and living in Paris when I decided to change careers, and retrained to work in bakery. At that point I’d been in sales and marketing for 24 years, with experience in the insurance, construction, ophthalmology and banking industries.
Why I chose Paris Bakery & Patisserie School (EBP, École de Boulangerie et de Pâtisserie de Paris)?
After talking to several bakers, I resolved to look at two training centres. I went to both their Open Days and was instantly won over by the EBP, because it’s organised on a human scale, with unpretentious premises and a low-key team, and I liked the “real” way the director, Mr Descamps, talked to us. Afterwards I met some of the admin team, who gave me some good guidance about enrolment. From then on, it seemed obvious to me that I should do my Artisan Baker training at the EBP.
What I’ll remember about my time at the Paris Bakery & Patisserie School?
The EBP trainers, and the programme of training and placements – I did the September to May session, so it took nine months in total – gave me confidence in my skills and got me feeling ready for the CAP exam. I’d particularly advise people to do the “Taking over or setting up a business” module that’s on offer. It goes beyond the practical side of things and looks at other factors that are important if you want to start up on your own. It’s a great opportunity to meet the key players in the profession and learn about the sales, accounting, management and organisational aspects of the business.
My career plans after training at the Paris Bakery & Patisserie School:
I’m currently on the look-out for premises in Paris where I can take over an existing bakery, or set up my own. The objectives I have for my business are to work with sourdough fermentation processes, to use quality flours and ingredients, to focus on the organoleptic qualities of my products and achieve consistency in my output, to run a bakery that is in line with tradition and supports responsible farming and consumption – and the icing on the cake is that my nutritious breads will help customers eat healthily.
Why I’m excited about setting up my new business?
I’m looking forward to working with raw materials and bringing them to life. As an artisan I’ll be spending my days crafting a product that respects the environment and ties in with my values of sharing and exchange. I’ll be my own boss, working with something I enjoy and am passionate about, being creative, and setting myself new challenges every day.