CSR POLICY: Corporate social responsibility
Projet soutenu par le Fonds européen agricole pour le développement rural : l'Europe investit dans les zones rurales
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.
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.
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.).
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
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.
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.
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.
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.).
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.
At this day the school is
En plus du module intégré dans les formations longues, l'école propose depuis 2025 une formation spécifique relatives aux variétés paysannes. Cette formation, très centrée sur la partie meunerie permet aux paysan-meunier-boulanger.es de mieux comprendre leur matière première de base et d'appréhender les aspects pratiques de la meunerie.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
