The history of
the Paris Bakery and Patisserie School

1929

Faced with a dearth of bakers, Grands Moulins de Paris founded their “Professional Bakery School” in 1929, 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 Ecole professionnelle de boulangerie des Grands Moulins de Paris was renamed the Ecole de Boulangerie et de Pâtisserie de Paris (Paris Bakery and Patisserie School – EBP). It widened its remit and started dispensing continuous professional training and retraining courses for mature students.

1974

Creation of an advanced patisserie course.

1995

Creation of the CFA (Centre de Formation d’Apprentis – Apprentice Training Center). The EBP was the first bakery and patisserie school to promote the Professional Baccalauréat.

1996

The school moved to the 12^th arrondissement of Paris, into its current premises at 64 rue des Pirogues de Bercy, in the Bercy neighborhood.

2003

Creation of the CJE (Concours des Jeunes Entrepreneurs en Boulangerie – Young Bakery Entrepreneurs Competition), to help young bakers open their first bakery or patisserie.

2014

Launch of the EBP’s Facebook page.

2017

Creation of the school’s new visual identity and new website.

The school is now a key player in the field of bakery and patisserie training. The school 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.