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.

Bakery opening support and consulting

A tailor-made program to build a strong foundation

Book a call to know more

Professional support by experienced bakers

We support bakery projects worldwide with a practical, hands-on approach focused on quality, efficiency, and long-term success.
With BRO, you won’t just open a bakery—you’ll be ready to thrive.

This tailored made program :

Concentrates the maximum amount of exclusive and useful information, that we’ve gathered for years.
Is extremely efficient, no waste of your time.
Offers totally personalized coaching.
Includes Excel sheets with recipes adjusted specifically for you and your team.

01. Learning objectives

Design a functional, efficient bakery layout
Develop a product range adapted to your production constraints
Establish an effective, scalable production workflow
Implement turnkey production management tools
Acquire strong technical skills in sourdough bread

duration:

AS NEEDED

location:

PERSONALIZED COACHING

Remote or on-site

languages:

ENGLISH
FRENCH

You need this course if :

You want to:

Open a new bakery and don't know where to start
Get amazing production tools made by bakers for bakers.

Learn new baking techniques, improve your skills, train your team and understand the biology of bread
Become autonomous and learn how to overcome any obstacles that might occur

Team benefits:

Open effortlessly by getting advice by the best bakers: get helpful designs, production excel tools and recipes to open without stress
Train your team: be ready for the grand opening
Grow an efficient team : Train your team to be more efficient and less stressed

03. What’s included in the program

Requirements

You must have a confirmed bakery opening or takeover project in progress.

Who is this course for

Entrepreneurs, aspiring bakery owners, career changers, or professionals expanding into bread production.

UNIT 1

Bakery layout & workflow planning

Personalized guidance on lab and bakery design: equipment flow, ergonomics, hygiene
Optimization based on space, team size, and budget

UNIT 2

Custom recipe development.

Recipes tailored to your style, production tools, time constraints, and target market
Product lines can include sourdough breads, viennoiseries, or enriched doughs

UNIT 3

Production workflow & staffing structure

Clear, realistic planning of daily and weekly tasks
Role distribution, fermentation scheduling, baking cadence

UNIT 4

Turnkey production management tools

Ready-to-use production sheets, fermentation logs, stock & loss management
Support to implement and adapt these tools to your workflow

UNIT 5

Technical training – 5 days of breadmaking tailored to your needs

Intensive hands-on training in your lab, wherever you are in the world. We come to you
Focus on levain maintenance, long fermentation, temperature control, shaping, baking consistency
Real production conditions with close coaching
Bake country bread, ainkorn, rye, baguettes, brioches and viennoiseries

Ready to open your own bakery with confidence?
Book your appointment now to learn more about our comprehensive support program for launching your bakery!

Book Your Training

JOIN THE REVOLUTION

04. TESTIMONIALS

GUEULE DE PAIN (Clément Bellegarde)
395 Avenue Youri Gagarine, 30100 Alès, France

Thanks to “BRO”, I was able to open my bakery with confidence, with a well-organized production setup during the initial training. BRO greatly assisted me with my business plan and pricing. Then, I expanded my range with another training focused on panettone to have a high-value product with a good return on investment. Compared to my initial business plan, I am now making 50% more! Thanks to BRO!

ATELIER BON
Marché St-Pierre, Pl. Saint-Pierre, 63000 Clermont-Ferrand, France

We successfully launched a new bakery thanks to the counseling of BRO. They provided top-notch consulting services and guided us step by step on the sourdough bread-baking process and bakery organization. We made a profit straight away that paid back the training expenses very quickly. You get incredible quality of training that we could not get anywhere else. The trainers are true professionals with deep knowledge of sourdough baking.

FAMILHA GATEAUX & PAINS, François Josse, French desert champion 2018, 98 route de vompdes, 07140 Chambonas, France

A comprehensive and tailored training from start to finish! We received personalized advice and explanations to understand fermentation, sourdough, kneading, and baking… This allowed us to acquire new skills with a clear added value. Indeed I am a pastry chef and I wanted to add sourdough bread to our range of products. I really appreciated personalized Excel sheets with recipes. A big thank you to the BRO team

YOSHINORIE, Chef Yoshi Morie, 1* Michelin

I wanted to learn sourdough bread baking to enhance the quality of my cuisine and acquire a new skill. My restaurant is very small, making it challenging for me to obtain good bread through deliveries. Consequently, I opted to bake my own bread in the restaurant’s kitchen. B.R.O. taught me the “no-kneading” technique, ensuring it would be easily applicable for everyone in the kitchen and align with our organization.

CASA PAN, BOULANGERIE BIOLOGIQUE
1 Pl. du Cartel, 34160 Castries, France

The BRO team was incredibly flexible and available, helping us both before and after the training. They gave us practical tools and materials, like theoretical PDFs and a recipe book. We learned a tremendous amount of information, and without this training, our new bakery opening could have been a disaster. We 100% recommend it and plan to take the Panettone training soon. We know BRO is a team of high-level professionals, and we want to add their high-value product to our bakery.

UNICO GLACIER
91 montée de la grande côte, 69001 Lyon, France

We had a Sourdough Panettone training with the Bread Revolution Organization at our place and we are delighted! The team really tailored the training to our needs and constraints. They were attentive and gave us very good advice on how to improve our work processes to be more efficient. The theoretical part, which was very important, was presented in a way that we truly understood. We were taught all aspects related to flour, dough, water, gluten, etc. The post-training support is also excellent. They are available and try to help us solve any issues we may encounter when producing on our own. We are considering taking the sourdough bread training as well.

MINNA PATISSERIE (JULIA CANU)
12 rue d’Algérie, 69001 Lyon, France

Great experience – we learned a lot of technical aspects, especially about sourdough fermentation. We were also able to set up our panettone production with the tools we had. It is great that BRO came directly to our pastry shop and taught us how to produce sourdough Panettone using the equipment we already had. Consequently, we increased our profits and we are now recognized as one of the best panettone bakery in the Lyon region and produce more than 1000 pieces per month during high season. Plus, even eight months after the training, the BRO team is still there to answer all our questions. Looking forward to the next training in early 2024.

AUBERGE DE LA CHEVRERIE (Yann Eber)
Rue du puits, 67870 GRIESHEIM PRES MOLSHEIM, France

I am a restaurateur, and thanks to BRO, I was able to incorporate high-quality sourdough bread into my gourmet restaurant without disrupting my daily schedule. The production of sourdough bread fits seamlessly into my production schedule. In the end, the result is extraordinary without significantly increasing our workload. I have now fallen in love with sourdough bread and have opened a small bakery next to my restaurant. Thanks to BRO, I have greatly increased my revenue. Thanks to the BRO team for their availability and advice before, during, and especially after this training.

SACRIPAN (Florian FRT)
1 Route DE LA FRETALLAZ, 74370 FILLIERE, France

Clear, concise, and precise: this training is an investment that is highly profitable considering the education provided. I believe they are the only ones offering such high-quality training; they come to the bakery and adapt to your equipment. The training was intensive and allowed me to enhance my knowledge of sourdough baking. Thanks to this training, I produce much higher quality goods, and I have raised my prices. My customers are delighted. I have increased my profits. I highly recommend it if you want to grow your business or simply gain inspiration from new methods. A big thank you.

BOULANGERIE UTOPIA (panettone, Fabrice Rozier)
1 Chemin du Dépot, 07400 Le Teil, France

I took the sourdough panettone training. I now offer a new product that my customers absolutely love. This has made it easier to win the loyalty of my customers as well as my teams who now find more interest in their work. My income has increased significantly. I highly recommend this top-notch training

BIZU PAINS & GATEAUX
18 Cr Victor Leydet, 13710 Fuveau, France

As a pastry chef, BRO taught me sourdough bread production in just 5 days. Now, I make over 50 kg of bread daily, bringing in 100,000 euros in yearly revenue, which I didn’t expect in my business plan. I strongly recommend this training as it gave me the tools and expertise I needed.

LOUIE LOUIE (pizzeria)
78 Rue De Charonne, 75011 Paris, France

Thanks to BRO, I changed my pizza recipe and switched to 100% sourdough pizza! My pizzas are more digestible than before, and I’ve reconnected with nature. BRO also made it possible for me to introduce a new unique recipe: vacuum-sealed frozen sourdough pizzas. That is a unique recipe that was specially crafted for my pizzeria. This allowed me to double my revenue in a few months.

PAIN DESLANDRES
81 Av. Trespoey, 64000 Pau, France

Following the training I attended, I was able to open my bakery without any issues. The BRO team helped me select my product range, and improve it, as well as structure my company to make my daily tasks as easy and efficient as possible. BRO provided me with an intelligent understanding of sourdough, based on a solid theoretical foundation. Thank you, BRO, and perhaps see you soon for another training 😉

LES RESISTANTS – PARIS
16 – 18 Rue du Chateau d’Eau, 75010 Paris, France

A good restaurant is recognized by its bread. With BRO, we were able to introduce sourdough bread into our restaurant, using local flour from the local miller Geoffroy Gamé. This training allowed us to truly embrace the spirit of a local supply chain, short circuit, organic, and better eating. The entire team loved participating in this training, both for the quality of the learning and for the values advocated.

Milagro 22 Avenue de Tourville, Paris 75007, France

After working at Alain Passard’s restaurant “L’arpège” (3 Michelin stars), it seemed obvious to me that I should offer high-quality sourdough and organic bread in my restaurant. What better way than to make it myself? BRO training allowed me to incorporate 100% organic sourdough bread into my menu using the “no-kneading” technique. This helped me build customer satisfaction and thus being fully booked all the time. The training was a great investment and I saw returns very quickly.

CHRISTOPHE LOUIE, ARTISAN DU VIVANT
12 rue Dupetit-thouars 75003, Paris, France

Specializing in sourdough Panettone and about to launch my bakery in Paris, I naturally turned to BRO to establish my product range of sourdough bread. Today, I am even featured in guides as making one of the best breads in Paris. They also helped me structure my orders using an Excel management tool, for both bread and panettone. It was a truly tailored training. I am 100% satisfied.

John DoeCEO

Jay Wang
Taiwan, 2018 wold master baker

BRO came to Taiwan to do a Panettone and sourdough bread demonstration for 3 days. We discovered the true taste of bread and perfect execution of panettone. The trainers are really knowledgable. I highly recommend taking BRO services

John DoeCEO