Boulangerie Techniques Essentials
An all-levels introduction to French bakery techniques, covering fresh yeast doughs, mixing, fermentation and shaping classic items.
About this course
This introductory course examines the core processes behind French bakery production. Participants work with fresh yeast in bread doughs, consider different mixing methods and explore how fermentation affects the process. The course also covers shaping a range of classic French bakery items, linking the techniques to the stages involved in making them.
What you'll learn
- Use fresh yeast in bread doughs
- Apply key mixing methods
- Explain the role of fermentation in bread-making processes
- Shape a variety of classic French bakery items
Is this course right for you?
The course is listed as suitable for all levels and explicitly includes complete novices taking their first steps in baking. It is therefore intended to accommodate learners approaching essential boulangerie techniques without established baking experience.
Where this course runs
Le Cordon Bleu London
Cookery, pâtisserie, baking and wine short courses
26 baking courses on Learn.LondonUpcoming classes
3 classes
Selected date
Wed 24 Mar 2027
11:30 – 17:30 • 2 days
£410
Le Cordon Bleu London, Bloomsbury
Baking team
Book this class →Other available dates
| Starts | Schedule | Length | Teacher | Venue | Price | |
|---|---|---|---|---|---|---|
24 Mar 2027 Wednesday | 11:30 - 17:30 | 2 day course2 days | BakingTeacher | Le Cordon Bleu London15 Bloomsbury Square, London WC1A 2LS | £410.00 | Book now |
24 May 2027 Monday | 11:30 - 17:30 | 2 day course2 days | BakingTeacher | Le Cordon Bleu London15 Bloomsbury Square, London WC1A 2LS | £410.00 | |
7 Jul 2027 Wednesday | 11:30 - 17:30 | 2 day course2 days | BakingTeacher | Le Cordon Bleu London15 Bloomsbury Square, London WC1A 2LS | £410.00 |
Mon 24 May, 11:30 - 17:30
2 days2 daysMon 11:30£410BakingTeacherLe Cordon Bleu LondonWed 7 Jul, 11:30 - 17:30
2 days2 daysWed 11:30£410BakingTeacherLe Cordon Bleu London
