En tant que boulanger professionnel, vous devez probablement faire face à la crise économique globale traversée en France : inflation du coût de l’énergie, augmentation du prix des matières premières… Dans cette optique, il est plus que jamais primordial pour les commerces de parvenir à augmenter leur chiffre d’affaires. Mais comment améliorer les ventes de sa […]
Comment améliorer les ventes de sa boulangerie ? Read More »
Are you a professional baker or an hotel baker? If so, you may want to consider making sourdough bread. Sourdough bread requires real know-how, and can be learned and promoted by attracting new customers. With this in mind, whether you operate in Manhattan or Brooklyn, BRO can support you with its sourdough class in NYC
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Vous êtes boulanger professionnel et souhaitez aujourd’hui élargir votre spectre de compétences ou former vos équipes à de nouvelles pratiques ? BRO, organisme de formation basé en France, vous accompagne ! Fondé par des experts du domaine de la boulangerie ayant ouvert et dirigé de nombreux établissements à succès, BRO se spécialise dans la formation au levain
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You probably know this if you own or run a bakery: bakeries, especially in the cities, compete fiercely to attract customers. Promotional offers and tempting window displays are just some of the options used to draw customers into the establishment. So, if you want to grow your business despite this competition, you can ask how
How to attract new customers to your bakery ? Read More »
Si vous envisagez de fabriquer du pain au levain, vous pouvez vous poser la question du choix des matières premières, et notamment de la farine. Élément indispensable à la fabrication de son pain, la farine est un des éléments les plus importants à sélectionner… mais loin d’être le plus simple au vu de la diversité
Quelle farine choisir pour fabriquer du pain au levain ? Read More »
Do you want to maximize the profitability potential of your bakery in Dubai, or are you looking for ways to expand your customer base? Among the many options available to you, you could consider the production of new, differentiating products that are not yet widely available on the market. For example, you could consider producing
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Vous aspirez à maîtriser les moindres secrets du levain pour pouvoir fabriquer et proposer à vos clients de délicieux pains ? BRO a la solution pour vous ! Notre organisme de formation accompagne depuis 2020 les professionnels dans leur apprentissage du levain en leur fournissant toutes les informations et méthodes de travail nécessaires à l’utilisation de ce
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For professionals in the bakery sector, managing to renew and offer a complete range of products can sometimes be a real headache. Between trends, changing consumption patterns and the cost of raw materials, finding new products to offer for sale is a real challenge. But there’s one product category that’s under-appreciated today, and yet offers
Sourdough bread course in Edinburgh Read More »
Pour les boulangers, la crise énergétique combinée à l’inflation a rendu la bonne gestion de son établissement plus critique que jamais. Aujourd’hui, il n’est clairement plus possible d’agir dans le flou et chaque maillon de son établissement doit être soigneusement contrôlé pour s’assurer de maintenir la rentabilité de sa boulangerie. Toutefois, ce contrôle doit également
Comment augmenter son chiffre d’affaires en boulangerie ? Read More »
Are you sensitive to gluten, but still enjoy the taste of a good artisan bread as a complement to your meal or as a snack? Then you may want to look for breads adapted to your intolerance, so that you can continue to enjoy your favorite product without too much negative impact. But then, what
What is the best bread for gluten intolerance ? Read More »
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.
