Panettone, viennoiserie and sourdough bread – Advanced course (EN)

This advanced course is provided in English. It also exists in French and Spanish.

The course offered by École Internationale De Boulangerie (EIDB), "Panettone, viennoiserie and sourdough bread – Advanced course", does not lead to a diploma and is only intended for professional sourdough bakers : at least 2 years of experience as a professional on sourdough bakery, are required to attend the course.

The training takes place at the training centre on five consecutive days from Monday to Friday.

During these 40 hours of training, the trainee perfects their theoretical knowledge and practical skills as a qualified baker. Traditional and technical productions (mainly panettone, sourdough viennoiserie, but also bread) are covered.

8 hours to bring theoretical knowledge about biological and biochemical phenomena involved in the bread making process. Questions relating to business management can be addressed during the theories part if needed.

32 hours will be dedicated to the production in which each step of the conception of the starter, the kneading, the fermentation and the cooking will be detailed.