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.

Last week, the school’s classrooms echoed to the sound of American, Indonesian, and Emirati voices. A group of 70 young Americans on holiday in Europe set up base camp at our school for two days. They took part in several 2-hour mini workshops under the supervision of our teacher, Emilie. The same week, international Grands Moulins de Paris and Délifrance franchise employees also had the opportunity to discover the secrets of French-style bakery during a five-day course. Recipes that were specially adapted to their national tastes were created for the occasion (sweet potato bread, rose brioche, etc.). A little earlier in the month, employees of the English company, Bread Limited, had visited the school for a three-day patisserie course. They learned the techniques for making choux pastries (chouquettes, éclairs, Paris Brest) and traditional lemon, chocolate, and apple tarts. In the next few days, a group of young Chinese students will also be with us for an advanced patisserie and viennoiserie course.