Will the production organization become more difficult?

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.

Will the expenses increase?

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.

Do you teach baking baguettes?

We will teach you to bake baguettes also if you want, and very good sourdough bread of course.

What if my team changes?

We do follow-ups, a WhatsApp group and ongoing support is included.

What if I lose my head baker?

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.

What if I don’t have a fermentation room?

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.

Will baking sourdough bread increase the price of the production?

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.

Will baking sourdough panettone increase the price of the production?

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.

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La formation au pain au levain en Rhône-Alpes de BRO pour les professionnels

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Vous êtes boulanger, restaurateur ou encore hôtelier et recherchez une spécialité différenciante pour votre établissement ? Alors vous êtes au bon endroit ! BRO accompagne les particuliers partout dans la région Auvergne-Rhône-Alpes à renouer avec un savoir-faire artisanal du monde de la boulangerie qui s’est quelque peu perdu au fil du temps : celui de la fabrication du […]

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Lactic acid and acetic acid in Sourdough

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During the development of sourdough, a natural phenomenon is used: fermentation. And in the course of this fermentation, two major acids develop, helping both to develop flavors and improve the final texture of the bread made with this sourdough: lactic and acetic acids. But what are their roles in practice, and why are these acids

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Les bienfaits du pain au levain

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La fermentation naturelle au levain permet de façonner un pain plus digeste et plus aromatique qu’un pain classique. Si cette méthode a longtemps été cantonnée aux fournils artisanaux, elle se diversifie à nouveau et séduit d’ailleurs un public de plus en plus large. Le levain peut ainsi même devenir un argument différenciant pour un boulanger !

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Sourdough bread training in Seattle

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The sourdough bread training course in Seattle offered by BRO is a comprehensive program that teaches you how to make sourdough bread from start to finish. Founded in 2020 by two bread experts, Thierry Delabre and Guillaume Etlin, our training course specializes in slow fermentation using natural sourdough. Our sourdough bread training in Seattle

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Formation au pain au levain à Marseille pour professionnels

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Que vous soyez un boulanger, un restaurateur ou un hôtelier, vous pouvez vous tourner vers la formation au pain au levain à Marseille de BRO, spécifiquement pensée pour répondre aux besoins et enjeux des professionnels. S’étalant sur cinq jours, notre formation donne toutes les bases nécessaires à vos équipiers pour maîtriser la fabrication du levain

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How much sourdough should I throw away?

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Are you starting to make sourdough bread for the first time? Before you get to this stage, you may have a lot of questions about sourdough production, including how much sourdough to discard. Indeed, natural sourdough is maintained by regularly refreshing it by adding fresh flour and water. This is called the refreshment stage. And

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Comment améliorer l’expérience client en boulangerie ?

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Vous l’avez probablement remarqué : le monde de la boulangerie change et la clientèle devient de plus en plus exigeante. Face aux changements de consommation et l’évolution des attentes de vos clients, il est essentiel d’améliorer l’expérience client en boulangerie. Mais alors, comment faire ? Dans cet article, BRO vous dévoile quelques astuces pour améliorer l’expérience client.

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Sourdough bread for gluten intolerance

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Do you suffer from gluten intolerance? Depending on your type of intolerance, you may still be able to eat small quantities of certain breads, such as sourdough bread. Indeed, thanks to sourdough’s long fermentation process, micro-organisms degrade part of the protein network, making sourdough bread more tolerable for gluten-intolerant consumers. But what exactly is the

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L’acide lactique et l’acide acétique dans le levain

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En tant que boulanger, vous souhaitez forcément un petit plus pour transformer votre pâte à pain en un produit d’exception ! Et le levain peut être la solution à cette recherche, notamment grâce aux actions de l’acide lactique et de l’acide acétique dans le levain. Ces deux acides organiques naissent de la fermentation naturelle et orchestrent

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Sourdough bread course in San Francisco

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Creating a differentiating bakery offering in a major city requires know-how, time and the right mentors. With our sourdough bread course in San Francisco, we provide your teams with direct expertise that will be a real differentiator for your establishment. Over 5 intensive days, our bakery chefs train your bakers in every stage of sourdough

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