Bread Revolution Organization
Learn the science behind sourdough from French baker chefs
Learn the science behind sourdough from French baker chefs
Gain a thorough understanding of every aspect, from creating and maintaining a sourdough starter to expertly mixing, kneading, proofing, shaping, and baking the perfect loaf or panettone.
01. ABOUT US
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02. OUR MISSION
Tell the story behind the bread: farmers, millers, and bakers
Tell the story behind the bread: farmers, millers, and bakers
Support the local wheat farmers and choose the best varieties for ancient organic wheat with lower protein content.
Control the process of flour production by working with local millers.
Start working with organic flour from local producers. Eliminate using chemical enhancers.
Increase team happiness with fewer night shifts, reduce the amount of repetitive tasks, and turnovers.
Produce delicious, healthier, and more digestible bread with lower gluten content and longer conservation time.
Support the local wheat farmers varieties for ancient organic wheat with lower protein content.
Control the process of flour production by
working with local millers.
Start working with organic flour from local producers. Eliminate using chemical enhancers.
Increase team happiness with
fewer night shifts, reduce the
amount of repetitive tasks,
and turnovers.
Produce delicious, healthier, and more digestible bread with lower gluten content and longer conservation time.
Connect with nature: learn how to work with a sourdough starter, a living organism
Connect with nature: learn how to work with a sourdough starter, a living organism
03. OUR SOURDOUGH BAKING CLASSES
Our sourdough baking course is for dedicated professionals (bakeries, pastry shops, hotels, and restaurants) who share our vision and want to increase their revenue with a high-end revolutionary product
duration:
5 DAYS
location:
WORLDWIDE
your bakery/hotel/restaurant
languages:
ENGLISH FRENCH
Years of our experience are concentrated into this complete and comprehensive training that lasts 5 days
You need this course if
You want to:
- Increase your bakery’s/hotel’s/restaurant’s revenue
- Improve customer satisfaction
- Be competitive in your field
- Learn new baking techniques
- Become more autonomous
- Serve bread like a high-quality unique product
duration:
5 DAYS
location:
WORLDWIDE
your bakery/hotel/restaurant
languages:
ENGLISH FRENCH
Years of our experience are concentrated into this complete and comprehensive In-Person training that lasts 5 days
You need this course if
You want to:
- increase your bakery’s/hotel’s/restaurant’s revenue by adding a new high-value and quality long-conservation product to the menu, and outpace your competition
- improve customer satisfaction and be competitive in your field
- learn new baking techniques, and improve your skills
- become autonomous and learn how to overcome any obstacles that might occur
duration:
5 DAYS
location:
WORLDWIDE
your bakery/hotel/restaurant
languages:
ENGLISH FRENCH
Years of our experience are concentrated into this complete and comprehensive training that lasts 5 days
You need this course if
You want to:
- Increase your bakery’s/hotel’s/restaurant’s revenue
- Improve customer satisfaction
- Be competitive in your field
- Learn new baking techniques
- Become more autonomous
- Serve bread like a high-quality unique product
duration:
5 DAYS
location:
WORLDWIDE
your bakery/hotel/restaurant
languages:
ENGLISH FRENCH
Years of our experience are concentrated into this complete and comprehensive In-Person training that lasts 5 days
You need this course if
You want to:
- increase your bakery’s/hotel’s/restaurant’s revenue by adding a new high-value and quality long-conservation product to the menu, and outpace your competition
- improve customer satisfaction and be competitive in your field
- learn new baking techniques, and improve your skills
- become autonomous and learn how to overcome any obstacles that might occur
B.R.O5 days of intense training
OTHER BAKING SCHOOLS3+ mo. of inefficient and unnecessary tasks
- Tailored exactly to your needs
- At your bakery / hotel / restaurant / pastry shop
- Learning by using your own equipment (adjusted to your needs)
- No leave of absence
- Training for students of any level
- Straight forward communication, all included package
- Free online support and follow ups
- Not personalized
- Fixed location (which adds spending for travel and accommodation)
- Learning by using school’s equipment
- Employees’ leave of absence
- Separate courses for different levels
- Slow and unclear communication
- No follow-ups included
B.R.O5 days of intense training
- Tailored exactly to your needs
- At your bakery / hotel / restaurant / pastry shop
- Learning by using your own equipment (adjusted to your needs)
- No leave of absence
- Training for students of any level
- Straight forward communication, all included package
- Free online support and follow ups
OTHER BAKING SCHOOLS3+ months of inefficient and unnecessary tasks
- Not personalized
- Fixed location (which adds spending for travel and accommodation)
- Learning by using school’s equipment
- Employees’ leave of absence
- Separate courses for different levels
- Slow and unclear communication
- No follow-ups included
Enjoy the best training you can possibly get with 100% dedication to the result
Enjoy the best training you can possibly get with 100% dedication to the result
04. TESTIMONIALS
GUEULE DE PAIN (Clément Bellegarde)
395 Avenue Youri Gagarine, 30100 Alès, France
Thanks to “BRO”, I was able to open my bakery with confidence, with a well-organized production setup during the initial training. BRO greatly assisted me with my business plan and pricing. Then, I expanded my range with another training focused on panettone to have a high-value product with a good return on investment. Compared to my initial business plan, I am now making 50% more! Thanks to BRO!
FAMILHA GATEAUX & PAINS, François Josse, French desert champion 2018, 98 route de vompdes, 07140 Chambonas, France
A comprehensive and tailored training from start to finish! We received personalized advice and explanations to understand fermentation, sourdough, kneading, and baking… This allowed us to acquire new skills with a clear added value. Indeed I am a pastry chef and I wanted to add sourdough bread to our range of products. I really appreciated personalized Excel sheets with recipes. A big thank you to the BRO team
YOSHINORIE, Chef Yoshi Morie, 1* Michelin
I wanted to learn sourdough bread baking to enhance the quality of my cuisine and acquire a new skill. My restaurant is very small, making it challenging for me to obtain good bread through deliveries. Consequently, I opted to bake my own bread in the restaurant’s kitchen. B.R.O. taught me the “no-kneading” technique, ensuring it would be easily applicable for everyone in the kitchen and align with our organization.
CASA PAN, BOULANGERIE BIOLOGIQUE
1 Pl. du Cartel, 34160 Castries, France
The BRO team was incredibly flexible and available, helping us both before and after the training. They gave us practical tools and materials, like theoretical PDFs and a recipe book. We learned a tremendous amount of information, and without this training, our new bakery opening could have been a disaster. We 100% recommend it and plan to take the Panettone training soon. We know BRO is a team of high-level professionals, and we want to add their high-value product to our bakery.
UNICO GLACIER
91 montée de la grande côte, 69001 Lyon, France
We had a Sourdough Panettone training with the Bread Revolution Organization at our place and we are delighted! The team really tailored the training to our needs and constraints. They were attentive and gave us very good advice on how to improve our work processes to be more efficient. The theoretical part, which was very important, was presented in a way that we truly understood. We were taught all aspects related to flour, dough, water, gluten, etc. The post-training support is also excellent. They are available and try to help us solve any issues we may encounter when producing on our own. We are considering taking the sourdough bread training as well.
MINNA PATISSERIE (JULIA CANU)
12 rue d’Algérie, 69001 Lyon, France
Great experience – we learned a lot of technical aspects, especially about sourdough fermentation. We were also able to set up our panettone production with the tools we had. It is great that BRO came directly to our pastry shop and taught us how to produce sourdough Panettone using the equipment we already had. Consequently, we increased our profits and we are now recognized as one of the best panettone bakery in the Lyon region and produce more than 1000 pieces per month during high season. Plus, even eight months after the training, the BRO team is still there to answer all our questions. Looking forward to the next training in early 2024.
Milagro 22 Avenue de Tourville, Paris 75007, France
After working at Alain Passard’s restaurant “L’arpège” (3 Michelin stars), it seemed obvious to me that I should offer high-quality sourdough and organic bread in my restaurant. What better way than to make it myself? BRO training allowed me to incorporate 100% organic sourdough bread into my menu using the “no-kneading” technique. This helped me build customer satisfaction and thus being fully booked all the time. The training was a great investment and I saw returns very quickly.
05. OUR CERTIFICATION
Our company is Qualiopi certified, which attests that we meet the highest standards in professional training and service in France.
Unleash your full baking potential
