If you’re a restaurateur, baker or hotelier looking to stand out with an increasingly unique and contemporary menu, then you’ve come to the right place! At a time when customers are seeking a return to traditional, artisanal products, BRO can help you achieve this by training you in the secrets of sourdough bread making. How? […]
Sourdough bread course in Atlanta Lire la suite »
Vous vous intéressez à l’usage du levain dans la fabrication de pains artisanaux et envisagez d’adopter cette approche dans votre établissement ? De nombreuses questions peuvent alors vous venir tant le levain est un produit riche, complexe et aux multiples visages. Ainsi, vous êtes nombreux à vous demander que choisir entre levain dur et levain liquide.
Que choisir entre levain dur et levain liquide ? Lire la suite »
Are you considering adding sourdough products to your bakery menu, restaurant menu, or hotel breakfast? Perhaps you’d like to train your staff in the specific preparation involved? If so, you can turn to the BRO team. As true experts in the field, we’ve developed a customized methodology to help you grasp the fundamentals of sourdough.
Sourdough bread course in Portland Lire la suite »
Boulanger en France depuis déjà plusieurs années, vous rêvez d’exporter notre savoir-faire artisanal à l’international ? Cela peut s’avérer être un pari gagnant, car la boulangerie française a un rayonnement mondial. Cependant, ouvrir une boulangerie à l’étranger ne s’improvise pas et, pour réussir son projet, il faut soigneusement planifier celui-ci. En ce sens, BRO vous a
Ouvrir une boulangerie à l’étranger Lire la suite »
Do you want to offer your customers excellence by diversifying your product range and incorporating the unique qualities of sourdough into your daily preparations? Then you can turn to BRO’s expertise in this area! Our sourdough expert team can come directly to your workshop to provide you with a sourdough bread course in Boston that
Sourdough bread course in Boston Lire la suite »
Vous avez le sentiment que le panier moyen de votre établissement est insuffisant, mais ne savez pas comment le faire augmenter ? Connaissez-vous le mécanisme de la vente additionnelle ? Par ce biais, les professionnels peuvent inciter leurs clients à opter pour un produit en plus ou un lot plus important qu’ils ne l’imaginaient à la base.
La vente additionnelle en boulangerie Lire la suite »
Do you dream of offering sourdough specialties in your bakery, but lack the expertise in long fermentation and the theoretical principles behind sourdough? Don’t worry! BRO can guide you step-by-step through these concepts with its sourdough bread course in Stockholm. Benefit from training delivered directly in your bakery, designed to give you complete autonomy in
Sourdough bread course in Stockholm Lire la suite »
Vous avez le sentiment de vous heurter à un mur dans la progression de votre établissement, sans parvenir à déterminer la raison, ou souhaitez simplement partir sur de bonnes bases dans le cadre de l’ouverture de votre boutique ? Pas de panique, car les consultants en pâtisserie de BRO peuvent vous accompagner ! Forts de multiples ouvertures
Consultants en pâtisserie Lire la suite »
For bakers, restaurateurs, and hoteliers who want to drastically raise the standard of their establishment, it is possible to consider turning to more artisanal preparation methods. And with this in mind, sourdough can be a real differentiating factor. To help you adopt it into your daily routine, BRO offers its sourdough bread course in Copenhagen,
Sourdough bread course in Copenhagen Lire la suite »
En tant que professionnel de la boulangerie, sans grande surprise, ce qui assure votre longévité, c’est bien évidemment votre fréquentation, dont va dépendre votre chiffre d’affaires et votre capacité à être rentable. Mais si cette fréquentation peine à décoller, peut-être vous demandez-vous comment réagir ? Forts de nombreuses ouvertures d’établissements réussies, les experts de BRO vous
Comment attirer plus de clients dans sa boulangerie ? Lire la suite »
Bread course:
Your employees will be happier because you will be able to avoid night shifts if you want, they will enjoy fewer repetitive tasks, and will finally learn the beauty of “living bread”. You also decrease salary expenses because there will be less work at night.
Panettone course:
Sourdough panettone requires a special organization that we will teach you.
You might need to buy fridges and add a fermentation room (optional for sourdough bread but necessary for panettone) – it doesn’t cost a lot and will pay back. But it is important.
We will teach you to bake baguettes also if you want, and very good sourdough bread of course.
We do follow-ups, a WhatsApp group and ongoing support is included.
We train your team. Don’t lose them all at the same time. The head baker is supposed to train the replacement, and we can support the new one. We can also come back and train your team again.
Bread training:
You will still be able to bake sourdough bread. But the result won’t be consistent. The more control you have over your environment, the more consistent will be the results.
Panettone training:
Sourdough panettone baking requires dedication, time, and temperature control. You need to control your environment to avoid problems and be consistent.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
