Bread Revolution Organization

Full personalized sourdough bread and panettone training in the comfort of your bakery/restaurant/hotel.
On-site and remote bakery consulting.

Learn the science behind sourdough from
French baker chefs

Our expert bakers will arrive at your establishment, no matter where you’re located, to train you and your team in baking and starting the production of sourdough bread and panettone.
We also provide bakery consulting services.

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.

Senteur du panettone

01. ABOUT US

Bread Revolution Organization has been established in Paris, France, in 2020 by
Thierry Delabre – an ancient wheat expert whose exceptional sourdough bread have been enjoyed at Michelin-star restaurants and 5-star hotels,
Guillaume Etlin – Parisian baker chef, bakeries owner and sourdough bread and panettone expert.Later joined by
Matthias Arbion – an experienced sourdough bread and panettone trainer, and former bakery manager.

B.R.O. began by training over 700 students online, alongside renowned Michelin-star chefs and sourdough experts.

Later, it evolved into an in-person sourdough bread and panettone course for professionals.
Panettone scent
0 + years
in sourdough training
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satisfied trainees
0 + years
in bakery management

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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.