Learn Bread & Boulangerie in Paris

What you can realistically reach: A week in a bakery teaches you to build and read a levain, shape, score and bake a real crusty loaf — honestly enough to bake well at home. Running a production bakery is another craft entirely.

CAP Boulangerie (Adult Continuing-Education Track)

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%.

Next sessions: Sep 2026

A full-time, hands-on path to the recognized CAP Boulanger diploma in Paris, learning the levain-and-oven craft in a working-bakery cohort at the source.

~€7,986 (continuing-education track)

Masters & lineage

• Apollonia Poilâne

Why École de Boulangerie et de Pâtisserie de Paris (EBP)

• ★ 4.3/5 · 92 reviews on Google (via Ecole-de-cuisine) ↗

— don't take my word, check it yourself

Founded in 1929 and QUALIOPI-certified, EBP trains students toward recognised French state diplomas (CAP Boulanger/Pâtissier, BP, Bac Pro, BTM) through apprenticeship in its Bercy workshops, and reviewers consistently praise its passionate, knowledgeable instructors and well-equipped labs.

Schools in Paris

Checked by hand against each school's own course pages. No school paid to be listed.

• École de Boulangerie et de Pâtisserie de Paris (EBP)
  CAP Boulangerie (Adult Continuing-Education Track)
  France's first dedicated bakery school, founded in 1929, runs an adult retraining route to the CAP Boulanger state diploma.
  https://www.ebp-paris.com/formations/cap-boulangerie/
• Le Cordon Bleu Paris
  Boulangerie Diploma
  Paris flagship of the French culinary institute running an eight-month Boulangerie Diploma across basic and advanced levels plus a two-month internship, teaching kneading, fermentation and traditional and artistic bread production.
  https://www.cordonbleu.edu/paris/bakery-diploma/en

The room

• Group — Small, hands-in-the-dough classes, a few students per baker.
• A normal day — Early starts on the bakery's clock — mixing, fermenting, shaping and baking through the morning, dough theory between.
• Who comes — Serious home bakers and career-changers, mixed ages.

Want the rest — a normal day, first hour to last? Ask the school; a serious one answers in two minutes.

The credential

CAP Boulanger (State Diploma) — or the EIDB state-recognized organic-sourdough diploma · Certifying body: CAP Boulanger (French State Diploma) / Bac Pro Boulangerie

A recognised qualification an outside body stands behind is not the same as a certificate a school prints itself. We name which it is — you should ask the school the same.

Also for Bread & Boulangerie

What I check before I send you anywhere

I'm Arnaud. I cook for a living, and I've spent fifteen years on the water — so I know the difference between a real school and a good-looking website. I built the Atlas because I got tired of the second kind. Here is what a place has to clear before it goes on here, and what I'll tell you straight when it doesn't.

• The craft is actually alive there. A working scene, with people who do this every day — not a demo put on for visitors.
• There's a real teacher behind it. Named, still practising, and certified where the craft has certificates.
• The credential is what it claims to be. A state diploma and a certificate a school prints itself are not the same thing. I check which, and I say which.
• I tell you how sure I am. Most pages here are verified by hand. A few say "still checking" — I'd rather admit that than pretend.
• Nobody pays to be here. No commission, no selling the trip. The order on this map is the strength of the community, never the size of the wallet.
• If I wouldn't send a friend, it isn't on the map.