No rest for the wicked this summer!

Between June 12 and mid-September, 24 mature students will prepare for the bakery and patisserie CAP exam at the School. They will have two weeks’ work experience in bakeries in July and one week in August. They will then take their exams at the end of September.

Short sessions on the basics of bakery, viennoiserie and patisserie will be held between July 3 and 21. The 36 trainees will be initiated to the techniques and learn how to use them in practice.
Between the end of June and the end of July, nearly 100 American students will follow mini-sessions on macaroons, milk bread and croissants to learn more about our culture through typical French products.
A few short tailor-made sessions for bakery professionals seeking to widen their skillset will also be held this summer.