Somewhere in the Jabron valley...
Founded by Thomas Teffri-Chambelland, l'école internationale de boulangerie is the fruit of over twenty years' expertise in the bakery industry.
It is the leader in bakery trainings in the organic sector and in the use of natural sourdoughs.
The school welcomes around 200 trainees each year, including around 40 on the qualifying courses for adults undergoing retraining with a project to set up a sourdough bakery in France or abroad.
Practical entrepreneurial support rooted in the real economy is one of the cornerstones of the school's teaching.
The history of the school
begins with an artisanal bakery in Sisteron...
At this day the school is
300 M² OF TECHNICAL FACILITIES (CLASSROOM, PRODUCTION LAB AND MILL)
A LEVEL 4 DIPLOMA REGISTERED WITH THE RNCP
MORE THAN 150 TRAINEES EACH YEAR, INCLUDING 44 ON CERTIFYING COURSES
5 DIFFERENT COURSES IN 3 LANGUAGES (FRENCH, ENGLISH AND SPANISH)
MORE THAN 200 BAKERIES CREATED IN FRANCE AND ABROAD
A FARM PRODUCING ANCIENT GRAINS
A professional network
Sourdough baking as a passion
Since 2005, the school has been involved in creating a professional network around organic sourdough bakery: enthusiastic bakers looking for meaning in their work, suppliers of raw materials, equipment, etc.
To encourage exchanges and the sharing of experience, the EIDB has invested in setting up the "Club", a means of putting network members in touch with each other.
A few key figures
Our commitment to quality
Mindful of the quality of its teaching, l'EIDB has been involved in a certification process since 2017.
This certification, issued under the "TRAINING ACTIONS" category, testifies to the quality of the process that we implement as a training organisation, within the framework of Law 2018-771 for 'the freedom to choose one's professional future' .
This ensures that we meet the quality criteria of the national reference framework set out in article R6316-1 of the French Labour Code, and thus enables our trainees to apply for funding from public or mutualised funds.
This is a rigorous and demanding approach based on compliance with 7 criteria (public information, identification and adaptation of services, adequacy of teaching resources, etc.).
Our Corporate Social Responsibility policy
A pioneer in professional training in baking with natural sourdough and organic flour, the EIDB has for many years cultivated a desire to pass on its expertise by training aware and responsible adults in the world of baking.
It offers individualised support to people wishing to rediscover meaning in their professional activity by taking a new direction. Led by its director, Thomas Teffri Chambelland, an experienced and passionate entrepreneur, and supported by a competent teaching team with strong human values, the EIDB is an eco-responsible company through and through.
A professional team at your disposal
A responsive administrative team ready to answer your questions about training and funding, and a patient, competent and passionate teaching team to support you on a daily basis.
Thomas
Director, Consultant and TrainerStéphanie
Trainer - Training CoordinatorBoris
TrainerThéo
TrainerClothilde
Training Administration Officer - financing, quality, safetyNina
Training Administration Officer - professional trainingsAstrid
HR and Communication Officer, Accounting
