6 September 2017
With everyone returning from their holidays, the Paris Bakery and Patisserie School has been a hive of activity since 28 August. So now is the perfect time to tell you what’s new for the new school year!
Good news for CAP Bakery and Patisserie students, who will have a brand-new recipe book, updated by our teachers over the summer.
31 August 2017
The holidays will soon be over and the new school year is fast approaching! At the start of the week, bakery and patisserie Bac Pro (Vocational Baccalaureate) students in their first and third year made their big return, while some were taking their first steps. The other students, meanwhile, will be back at school between the 4 and 25 September.
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4 August 2017
International Grands Moulins de Paris and Délifrance Franchise employees, as well as tourists from around the world, have all recently attended discovery workshops for an introduction to the bakery profession. Through these training days, our bakery and patisserie apprentices tried their hand at making “French-style” products – including baguettes, speciality breads, milk bread, croissants, and other pastries – as well as tasting their creations.
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26 June 2017
The Young Bakery Entrepreneurs Competition (CJE) gives contestants the chance to win prizes ranging from €10,000 to €30,000. This financial support provides a fantastic opportunity for young bakers planning to open their own bakery!
www.concoursboulangerie-cje.com
Read more9 June 2017
Following a call for tenders by OPCALIM, Hugo Sticozzi and Maciré Kebé – both following a POEC (Préparation Opérationnelle à l’Emploi Collective – Operational Preparation for Collective Employment) – have started internships at the School.
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8 June 2017
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.
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