Bread & Bakery
Certified by Ferrandi Paris & Sharena Fabrika
Introduction to Fundamentals of Bread & Bakery
This 2-week introductory course is designed for anyone curious about bread making and bakery who wants a first experience in a professional kitchen. Under the guidance of expert chefs, you’ll practice essential techniques for making fresh breads, brioches, and viennoiseries like croissants and pains au chocolat, while learning how to organize your workstation and use bakery tools safely.
Duration: 2 Weeks (70hrs)
Start options: May or July
Work language: English
Each day combines chef demonstrations, guided practice, and tastings, creating an enjoyable balance of learning and discovery. No prior experience is needed – just curiosity and enthusiasm.
Certification
Graduates receive a Basic Certificate of Introduction to French Bakery
(Ferrandi Paris & Sharena Fabrika).
This short program is the perfect teaser for our longer Professional Certificates, or simply a unique way to spend two weeks immersed in the aromas, flavors, and traditions of French bakery.
Professional Certificate in Bread & Bakery
The Bread & Bakery Program is a 16-week intensive course that takes you into the heart of breadmaking - where tradition, science, and creativity meet. Designed for students who want to gain professional skills in baking, it combines daily hands-on practice with an understanding of ingredients, fermentation, and the cultural importance of bread.
Duration: 1 Semester ( 16 weeks, 560hrs)
Start options: August or January
Work language: English
You will start with the fundamentals, earning to prepare French classics such as baguettes, brioches, croissants, puff pastry, and viennoiseries, before moving on to more advanced techniques, including sourdough breads, speciality loaves, and innovative flavored creations. Each stage is taught through expert-led demonstrations and guided practice, ensuring you develop both technical precision and confidence.
A highlight of the program is the focus on natural fermentation. You will learn to cultivate sourdough starters and understand the balance between yeast and levain. Beyond the lab, the program extends into the world of real bread. Students visit local mills, flour producers, and bakeries, gaining insight into the journey from grain to loaf. And because bread is as much about fire and community as it is about craft, you’ll also bake sourdough breads and rustic pizzas in our outdoor wood-fired oven, experiencing a timeless tradition under the open sky.
The program also integrates theory in entrepreneurship, kitchen organization, and product evaluation, preparing you not only to bake with skill but also to work in or manage a bakery, café, or food business.
Certifications
Graduates receive:
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The Professional Certificate of French Bakery (Ferrandi Paris & Sharena Fabrika)
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The EU Professional Qualification Level - Bread & Bakery Chef (Bulgarian Ministry of Education)
This program is ideal for anyone who wants to become a professional baker, to open a small bakery or café, or simply to master the craft of breadmaking at the highest standard. More than just baking bread, you will leave with the skills to create food that is both nourishing and meaningful.
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