Learn Viennoiserie in Paris

Honest level: Beginner -> Professional — ask the school exactly how far that goes in the time you have.

Intensive Professional Program in French Bread Baking (Boulangerie)

Taught fully in English by bilingual chef-instructors to small groups of about 12, this hands-on boulangerie program (roughly 70% practice) drills yeasted doughs, baguettes, country and specialty breads, rolls, brioche and laminated viennoiseries such as croissants and pains aux raisins. No prior experience is required; the program is built for career-changers and serious beginners. It pairs classroom production with a month-long internship arranged through FERRANDI's network of industry contacts.

Next sessions: Sep 2026 · Feb 2027

A full-time, small-group immersive at the Paris institution most associated with French baking, taught in English and ending in a real internship and certificate.

~€24,500

Masters & lineage

• Cédric Grolet

Why FERRANDI Paris

• ★ 4.5/5 · 28 reviews on TripAdvisor ↗

— don't take my word, check it yourself

FERRANDI Paris is a culinary and hospitality grande école founded in 1920 by the Paris Île-de-France Chamber of Commerce, with documented Michelin-starred restaurant partnerships and internships that feed directly into professional kitchens.

Schools in Paris

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

• FERRANDI Paris
  Intensive Professional Program in French Bread Baking (Boulangerie)
  Taught fully in English by bilingual chef-instructors to small groups of about 12, this hands-on boulangerie program (roughly 70% practice) drills yeasted doughs, baguettes, country and specialty brea
  https://www.ferrandi-paris.com/en/bread-baking-programs/intensive-professional-program-bread-baking
• Le Cordon Bleu Paris
  Boulangerie Diploma / Danish Pastries and Artisan Breads programmes
  Paris flagship of the French institute whose bakery school teaches laminated-dough viennoiserie within its Boulangerie Diploma and dedicated Danish-pastry and artisan-bread programmes.
  https://www.cordonbleu.edu/paris/bakery-programmes/en
• École de Boulangerie et de Pâtisserie de Paris (EBP)
  CAP Boulanger / CAP Pâtissier (with viennoiserie)
  France's first dedicated bakery-and-pastry training centre, founded in 1929, running CAP Boulanger and CAP Pâtissier diplomas plus short courses that cover viennoiserie production for apprentices and career-changers.
  https://www.ebp-paris.com/

The credential

CAP Boulanger or CAP Pâtissier with laminated-dough specialization · Certifying body: CAP Boulanger / CAP Pâtissier (French State Diploma)

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 Viennoiserie

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.