Organic artisan baker
L'école internationale de boulangerie offers you a training course to support you in your professional project to set up your own bakery business.
The dates of our next training courses (in French)
This course takes place over 15 weeks, with a total of 592 hours of training.
It is possible to enrol up until the last working day before the start of the course, subject to places being available.
0 places restantes
0 places restantes
6 places restantes
Enrolment requests are processed in the chronological order of receipt of complete applications. Since registration is only effective and recorded after a 10-day withdrawal period and the payment of the deposit, it is possible that the counter still shows available places while the school is already processing ongoing applications. Therefore, the submission of your complete application does not guarantee your registration in any case, as it will only be effective after confirmation from the secretariat.
Is this training for me?
This training course provides certification, enabling you to open your own bakery in France. For French residents, several financing options are available (CPF, Transitions Pro, France Travail, Pôle Emploi, etc.). Don't hesitate to contact us to find the right funding for you.
This training course is for you if :
You want to retrain as a baker
You want to take the plunge and open your own business
You're interested in organic baking with natural sourdough
and also if:
You have no practical baking experience
You want to quickly obtain all the keys to starting your own business
You are looking for a recognised diploma
What you need to know about this course
L'école internationale de boulangerie is the fruit of more than twenty years' expertise in the bakery industry
This course allows people who have never practised baking, or who have learnt about it empirically or by mimicry, to become completely independent in a bakery production area.
The studied processes and recipes will focus on natural sourdough bread-making and organic products.
Each person is given individual support in setting up their personal business plan. All the tools needed to set up and manage a bakery business are mastered (business plan, financial spreadsheets, production spreadsheets, etc.).
The acquired skills will be validated by a practical examination at the end of the training course, assessed by an independent jury, and, if passed, will enable the trainee to obtain the blocks of skills that make up the ‘level 4 baker’ diploma registered with the RNCP.
And more specifically, what does this training include?
A comprehensive 15-week course combining theory, practice and work-placements in companies
- At the school3 weeks
- Internship3 weeks
- At the school3 weeks
- Internship3 weeks
- At the school3 weeks
bread-making theory
Production organisation
Milling
Legal and financial aspects
Quality, hygiene and prevention
Work in a bakery laboratory
Making common breads - Viennese pastries - Biscuits
Making bread and Viennese pastries with natural sourdough: specific techniques
Six-week in-company work experience period
Business plan and implementation assessed by a panel of independent professionals
The detailed program
A patient and competent educational team to support you throughout your training course.
Personalised support is organised for the entrepreneurial part.
- Module 1
Business management: legal and financial aspects
Objective: Identify how and with what tools your professional project will be organised.
At the end of this module, you will be able to :
identify the type of structure best suited to your project
create a financial spreadsheet in line with your objectives
create and use a production spreadsheet
- Module 2
Business management: marketing approach, communication and quality
Objective: Know how to communicate and apply regulatory obligations
At the end of this module, you will be able to :
build your company's commercial identity
communicate with your customers about the benefits of sourdough products and adopt an appropriate sales approach
set up the necessary organisation to meet your regulatory obligations in terms of information, hygiene and prevention.
At the end of the first two modules, you will be able to finalise a complete business plan for your business.
- Module 3
Theory and practice of bread-making
Objective: To master a complete range of bread, viennoiserie and biscuit recipes.
By the end of this module, you will be able to :
understand the processes involved in bread-making and the roles of the various ingredients
be completely autonomous in production, mastering fermentation and all the stages from kneading to baking
use different types of bread-making (wheat, rye, khorazan, small spelt, gluten-free)
produce a whole range of bakery products (biscuits, viennoiseries, brioches)
analyse your finished products
communicate with your suppliers (particularly flour suppliers) on the basis of technical and practical information
- Module 4
In-company work-placements
Objective: to discover a real-life professional environment
At the end of this module, you will be able to :
grasp other ways of working and put into practice what you have learnt
confront your project with real-life situations
talk to company managers about all aspects of entrepreneurship (creation, management, etc.)
Be at least 18 years old
Hold at least a level 3 qualification (CAP - BEP)
Correct use of written and spoken French
Have basic knowledge of spreadsheet software
Mastery of basic calculation rules (proportionality, etc.)
Good command of spreadsheet software
Testimonials
The opinion of over 1,000 people trained since 2007
15 weeks, intense, very intense, dense, very dense. Practical and theoretical teaching that was extremely well put together. An extraordinary team of trainers, always ready to listen and available to us, generous in passing on and sharing their knowledge.
15 weeks out of time to learn a trade. Every day I realised how lucky I was to be learning alongside you.
THANK YOU
Training that exceeded my expectations. With a team that was as close as possible to my expectations and questions. In an ideal setting to concentrate on my project.
I really liked the work-study programme with the companies in the network, which allowed me to see in action all the work and organisation I'd learnt at school.
It was a great human and professional experience for me as a baker who came from a conventional background. Thank you very much!
I remember being over the moon when I received confirmation of my enrolment at EIDB...
I've come away with a wealth of knowledge and encounters... exchanges and sharing...
I'm delighted to have had the opportunity to take a broad look at breadmaking with organic flour and sourdough...
And aware that I still have a lot to learn... Experience is gained over time...
I continue to marvel at seeing the breads develop in the oven... And to be nourished by the feedback of some of the consumers of my bakery... I can't wait to get back to baking...
If you want to make (good) bread your profession, if you want to set up your own organic sourdough bakery and if you're ready for 3 and a half months of total immersion, non-stop work and intense fatigue, you've come to the right place. The long training course at the EIDB is excellent and unique in many ways: top-level theoretical and practical teaching, faultless support from Thomas, Hilda, Clothilde and the trainers (Jacques, Stéphanie, Quentin, Boris), each in their own field, a high level of supervision, networking, a heavenly location, quality tools... Many thanks to the whole team.
This training is an incredible experience.
For 3 and a half months it allowed me to immerse myself fully in the world of baking and to concentrate on my project. I acquired both :
- skills for managing my business, thanks to the experience and advice of various professionals
- theoretical knowledge of baking
- practical knowledge and techniques adapted to my own range of products
I was also able to talk to and meet a number of professionals with very different backgrounds and experiences. I've also been able to share the progress of my project and everyday life in a group, which has been very supportive and rewarding.
High-quality training, led by demanding and attentive ‘teacher-researchers’.
The training is intense and very interesting. I was able to see my progress as the course progressed. The work placements are excellent (as far as I'm concerned) and give you an insight into the day-to-day running of a bakery. The teaching staff are always on hand with good advice and make sure that we feel good and are making progress with our projects.
I can't thank everyone at EIDB enough!
I'm very happy to have had the chance to do this training to become an artisan baker. Everything has been done to make the dream of being a baker and opening your own bakery a reality. The intensity of production during the day, plus the night work on building the project for your own bakery, the business plan, the work organisation charts, etc., put our abilities as future managers to the test, but also those of our loved ones, because for almost 4 months we are very unavailable, very tired. But it's all worth it, because at the end of the day, we come out stronger, happier with our successful productions, with our well thought-out and sized projects, and proud to feel that we are capable of realising our projects. The team of trainers and the group of fellow trainees form an exceptional framework for sharing, learning, evolving and surpassing our own limits.
Satisfaction rate for the training "Organic artisan baker"
79 responses (2021 through to 2023)
93% of trainees who obtained their certification 1, 2 or 3 years ago would recommend the Organic Artisan Baker course to anyone wanting to open a bakery business.
The training course will help you create your business plan, define your basic assumptions and build the associated tools.
The trainers at l‘École internationale de boulangerie’ will guide you through the theoretical, entrepreneurial and practical aspects.
Financing can be obtained from CPF, France Travail (formerly Pôle Emploi), Transitions Pro...
9 weeks‘ training at the centre, 6 weeks’ in-company work-placements
Access to expertise in natural sourdough breadmaking developed over many years
A diploma allowing you to work on your own
Access to l'École Internationale de Boulangeries network (professionals, companies specialising in bakery equipment, trainees, etc.)
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Success rate
Number of trainees and diploma holders
The training course prepares students for the ‘Boulanger’ qualification (level 4), which is registered with the French National Register of Professional Certifications (RNCP - France Compétences). Full certification is obtained by validating the three blocks of skills that make up the diploma. - Average success rate for certification (2007 to 2023): 98% - VAE: 100% success (2 applications)
Integration rates after the training course
What is the Club EIDB?
It is an intranet that gives users access to a wide range of functions.
In particular, you can submit an application for a training session at the École internationale de boulangerie, as well as:
download a personal quote
start a training registration
discuss technical and business issues on a forum...
access a list of suppliers of bakery equipment and services
access the school's recipe book
consult a marketplace with ads regarding everything related to organic and sourdough baking
access all the information you need to organise your training course