Home of the CAP Boulanger and the baguette de tradition — earn your levain where the craft's modern rules were written.
France's first dedicated bakery school, founded in 1929, runs an adult retraining route to the CAP Boulanger state diploma: thirteen weeks in its workshops between September and June, the rest of the eight months in a working bakery. It is taught and examined in French only, and open to EU or Swiss nationals or to holders of a residence permit that allows work.
France's first dedicated bakery school, founded in 1929, runs an adult retraining route to the CAP Boulanger state diploma. The continuing-education track is 13 full-time weeks of in-school practice (September to June, Monday-Friday, 7:30-17:30) focused on bread-making technique, applied technology, sciences and food-safety, with the remaining time spent baking in real bakeries. Each year roughly 100 career-changers enrol, with an exam pass rate near 100%.
Facts read on the school's own pages, 4 Nov 2026.
Paris flagship of the French culinary institute. Its Diplôme de Boulangerie runs three months over two levels, Basic and Advanced, covering kneading, fermentation and traditional and artistic bread. Classes are taught in French with simultaneous English translation. €17,500, including the €1,500 application fee; intakes in January, April, July and October, the next from 5 January to 19 March 2027.
Facts read on the school's own pages, 6 Nov 2026.
Twelve intensive weeks of French breads and viennoiseries in a bread-baking lab, taught in English, with an optional two-month internship after. Fluent English is a condition of entry; French is not.
Facts read on the school's own pages, 4 Nov 2026.
CAP Boulanger (State Diploma) — or the EIDB state-recognized organic-sourdough diploma · Certifying body: CAP Boulanger (French State Diploma) / Bac Pro Boulangerie
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