Training for bakery back-of-house

Transfer of exceptional artisan knowledge

The bakery, with its unique expertise, is at the heart of this artisan trade. La Maison Foricher goes the extra mile to teach you everything you need to know and support you every step of the way.

Because each flour requires specialist knowledge and because only excellence will set you apart from the rest, La Maison Foricher makes this initial training a prerequisite. It provides you with a bakery and its best artisans to pass on their knowledge. A day with them will teach you the tricks of the trade.

Training duration

    1 Day : from 9 :00 am to 1 :00 pm and from 2 :00 pm to 5 :00 pm


    Moulin des Gaults at Poilly-Lez-Gien

Training content

  • Theorical knowledge of fermentation
  • Manufacturing, according to recipes provided, from a range of 10 Terroir products and BAGATELLE® Label Rouge made with Foricher Les Moulins flours
  • In-depth applications of baking techniques
  • Organization of the manufacturing process : kneading, shaping, cooking
  • Control of a leaven


  • Patrick Cognard