Basic Bakery

Our Boulangerie program teaches the traditional techniques of bakery theory, artisan bread baking, yeast doughs, fermentation, regional specialties from France, pastries using laminated and rich doughs; all in a professional setting. Classes are hands-on and taught in specially equipped kitchens including one-of-a-kind custom-built Bongard boulangerie oven.

This 3-month program is best if:

• You are considering a career or business as anartisanal baker
• You are a professional chef or entrepreneur and wish to learn classic
• French bread baking techniques to enhance your career or business
• You love the tradition and practice of bread baking
• You are a Diplome de Patisserie student / graduate and you would like to expand your knowledge and skills in boulangerie

Bakery Theory, food hygiene and safety:

• Begin with an in-depth look at the core fundamentals of baking and food safety. Topics covered include types and choices of ingredients, baking techniques, the fundamentals of fermentation and food safety, among others.

Yeast doughs, fermentation and preparations:

• Learn and understand the factors that influence yeast growth and finished dough structure. Topics covered include development, fermentation, proofing, shaping and patterns with products including baguettes, bagels, rolls and others.

Breakfast and specialty breads using laminated and rich doughs:

• Study laminated & rich doughs. Products such as croissants and brioche, among many others, are perfected. You will also be exposed to international viennoiseries styles such as stollen, pannetone and danish.

Artisan Breads:

• Development of starters such as Poolish and Sourdough are put into practice with products including rye bread and ciabatta, among others. You will also learn how to use specialty flours to address dietary restrictions.