Vous vous attelez à la fabrication de votre pain au levain, mais souhaitez en faire varier les qualités aromatiques ? Saviez-vous que le goût final de votre pain était influencé à la fois par les ingrédients sélectionnés, mais également par leur préparation tout au long de la fabrication ? Afin de vous aider à y voir plus […]
Quels sont les facteurs impactant le goût du pain au levain ? Lire la suite »
Whether you’re a baker, restaurateur or hotelier, are you looking for a new product segment to offer your customers to vary the flavors in your establishment? Sourdough could be the answer! With its digestibility adapted to certain gluten intolerances and requiring genuine expertise, sourdough bread can enable you to offer an attractive selling price. And
Sourdough course in Amsterdam Lire la suite »
Si vous cherchez à perfectionner vos compétences en boulangerie ou à intégrer le pain au levain dans l’offre de votre établissement, vous pouvez vous tourner vers la formation en pain au levain au Canada de BRO. Destinée aux professionnels de la boulangerie, de la restauration et de l’hôtellerie, notre formation repose sur le savoir-faire éprouvé
Formation en pain au levain au Canada Lire la suite »
Are you a professional baker facing difficulties in reaching new customers? Competition, economic tension and the exposure of other professionals on social networks are all factors likely to impact on your establishment’s performance. So you’re probably wondering how to increase the sales of your bakery. In this article, BRO and its team of bakery consultants
How to increase sales of a bakery ? Lire la suite »
Vous êtes boulanger ou restaurateur et envisagez de vous tourner vers le levain comme solution pour le pain de votre établissement ? Vous pouvez alors vous demander quels sont les avantages du levain par rapport à la levure. Entre texture, saveur et digestibilité, le levain est un produit trop peu travaillé aujourd’hui et offrant pourtant des
Quels sont les avantages du levain par rapport à la levure ? Lire la suite »
Have you always dreamed of being able to offer delicious sourdough bread to your customers in your establishment? With BRO, this dream can now become reality! Our French training organization travels all over the world to introduce bakery and catering professionals to the art of sourdough. Our experienced trainers provide a 5-day sourdough course in
Sourdough course in Washington D.C. Lire la suite »
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 ? Lire la suite »
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
Sourdough class in NYC for bakers Lire la suite »
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
Formation au levain pour boulangers Lire la suite »
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 ? 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.
