CSR POLICY: Corporate social responsibility

Quality label

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.).

    Quality label

    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.).

      Traditional sourdough baking - Theory and Practice

      A course that's just as suitable for bakers as it is for beginners!

      A pioneer in professional training in bread-making using natural leaven and organic flours, the EIDB has for many years cultivated a desire to pass on its expertise by training aware and responsible players in the world of baking. Led by its director, Thomas Teffri Chambelland, an experienced and passionate entrepreneur, and supported by a team of competent trainers with strong human values, the EIDB is an eco-responsible company through and through.

      Preserving the environment

      • Raw materials almost exclusively from organic farming - local suppliers

      • Integration of ecological aspects during construction

      • Renewable electricity, locally sourced water and solar water heaters

      • Waste sorting and product valorisation


      Acting fairly and responsibly in the market

      • Transparency of prices, availability and the registration procedure for our training courses

      • Communication on results, satisfaction and prospects

      • Sale of trainees' food products at standard prices to prevent unfair competition

      Enhancing human capital

      • Developing the skills of employees who are autonomous and a driving force for change

      • Equal salaries for equivalent positions

      • Systematic recruitment on permanent contracts

      • Formalised quarterly meetings, management available when needed


      Ensuring the transparency of the decision-making and control system

      • Formalised values, shared by all members of the school team

      • Information and communication on organisational and pedagogical changes

      • Planning implemented by trainers

      • Stakeholders identified and levels of relationship known


      Respecting customers' interests and trainees' needs

      • Quality certification since 2017

      • Individualised support for trainees to develop viable career plans

      • Creation of a diploma focusing specifically on organic sourdough baking

      • Support for trainees in applying for funding

      • Provision of a platform to encourage exchanges within the school network


      Respecting fundamental human rights

      • Monitoring and improving working conditions to protect everyone's health

      • Choosing the organic route, which has an impact on the quality of life and health of producers

      • Working with trainees to develop an entrepreneurial model that balances personal and professional life


      Reconciling the interests of the company and the general interest

      • Creation of organic sourdough bakeries by graduates of the school:

        • Stimulating the local community

        • Development of the organic sector

        • Promoting a healthier diet (nutritional and taste benefits of sourdough bread)

      • Donation of bread, biscuits and pastries to charities, cultural associations and schools

      • Benefits for landlords in the valley due to the constant flow of trainees from the school

      • Sharing the school's expertise during tests with our partners