Educational Goals

• Familiarization with the techniques and fundamentals of French bakery
• Initiation to the use of levain (sourdough) in breadmaking
• Visualization of the flour manufacturing process

Content of the workshop:

Welcome of the participants

• Presentation of the premises and the daily schedule
• Explanation of the recipes

Introduction to Levain (sourdoughs)

• Making Levain
• Refreshing Levain
• Use of Levain

Manufacturing products (breads, pastries, brioche, focaccia, etc.)

• Kneading and shaping of the products
• Realization of the finishes
• Baking of the products
• Tasting and debriefing

Visualization of process of manufacturing of the flours

• From receiving cereals to the shipment of the flours: Modern mill in VERDELOT
• Visit of the old COUARGIS mill

Organization of the workshop

Pedagogic Team

The workshop will be conducted by a bilingual consultant baker advisor from the pedagogic team of the Ecole Bourgeois Frères

Educational and technical resources

• Welcome of the learners in a space dedicated to the workshop.
• Provision of necessary equipment (aprons, products, utensils, etc.)
• Recipe sheets (booklet)
• Practical tasks/situational exercises

Follow-up and Evaluation System for Workshop Results

• Attendance records
• Practical tasks/situational exercises
• Evaluation forms for the workshop

Visualization of process of manufacturing of the flours

• From receiving cereals to the shipment of the flours: Modern mill in VERDELOT
• Visit of the old COUARGIS mill

Day 1 – 8.00-17.00
Day 2 – 8.00-17.00
Day 3 – 8.00-14.00

Duration : 21h
maximum : 8 participants
(the training will take place only with a minimum number of 5 participant)

Address / Access / Accommodation:

Ecole Bourgeois Frères – Impasse du Moulin, 77510 Verdelot, France
Our mill is located at the countryside, around 1 -1 ½ hours by car from Paris / Airport Charles de Gaulle. It is highly recommended to hire a car.
The accommodation will be booked by us in a long-standing partner guesthouse 5 minutes by car from the mill. Breakfast and dinner will be served in the guesthouse. All participants lunch together in the mill.

Registration modalities:

Please contact our Export service for further information and inscriptions:

Debora Kaden
debora.kaden@moulinsbourgeois.com (Export to Asia, Middle East, Germany, Austria)

Marie Fermigier
marie.fermigier@moulinsbourgeois.com (Export to Europe and South America)