Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Bakery
Viennoiserie Essentials – Traditional Doughs
4 sessions in the year
23 - 25 feb.
13 - 15 apr.
06 - 08 july
26 - 28 oct.
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm).
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
Minimum 8 participants maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Viennoiserie Essentials – Traditional Doughs
The must-have fundamentals of artisan viennoiserie. This course teaches the core techniques and doughs used in traditional French viennoiserie, with a focus on consistency, craftsmanship and product quality.
You will learn:
• The basics of yeasted and laminated doughs, • Key techniques for rolling, folding, and shaping, • Best practices for color and finishing, • A full selection of classic recipes: croissant, pain au chocolat, milk bread, raisin swirls, brioche… Perfect for professionals aiming to master the iconic French viennoiserie standards.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)