Panettone course in the USA

Panettone course in the USA

An iconic Italian cake, panettone is now exported all over the world, and has even made its way to the United States. But if you’re a restaurant owner, baker or hotelier, perhaps you’d like to offer this tasty product to your customers? If so, you might be wondering how panettone is prepared. BRO can provide you with a panettone course in the USA, anywhere in the country. We’re experts in panettone making, and we’ll give you the benefit of our comprehensive panettone training.

 

Panettone course in the USA: from the basics to production organization

As part of our panettone course in the USA, we can travel to any state and visit your site. In order to give you all the keys you need to ensure your product is produced and sold in the best possible conditions, we take care to offer you training covering every stage in the preparation of this product.

Our panettone course in the USA is divided into several modules. The first covers the basics of sourdough brioche, because, as we’ll explain in the next section, we’ll be training you in the production of sourdough panettone.

The second module will enable you to learn about the different varieties of panettone you can present to your customers: viennoiseries with one dough or viennoiseries with two doughs to include variations. In addition, this module teaches you to master the techniques needed to prepare panettone.

Finally, the third module of our panettone course in the USA focuses on production organization. With this comprehensive overview, we ensure that you receive a turnkey course covering every stage.

 

Sourdough panettone

As mentioned in the previous point, our panettone course in the USA focuses on the production of sourdough panettone. On the strength of our experience with this product, we wanted to promote it and offer it for training to professionals all over the world, for the advantages it offers.

Indeed, sourdough panettone can offer a number of advantages:

  • Increase your offer and competitiveness with a delicious product;
  • Benefit from a product with a shelf life of several weeks;
  • Use sourdough to reach new customers.

 

Expert training

Before we came up with our panettone course in the USA, the BRO team was first and foremost made up of bakery experts. We’ve opened and managed numerous establishments, and have had the opportunity to experiment with a variety of practices to find the right formula.

We even had the honor of taking part in the Panettone World Championship 2023 for France.

Now that we’ve pooled our experience, we’re keen to pass on our skills and knowledge to bakery professionals around the world.

 

If you’re looking for a panettone course in the USA to expand your product range, BRO is at your disposal! We can come to your site to train you in the preparation of this product.

Guillaume Etlin
This article is written by

Guillaume Etlin

Parisian baker chef, bakeries owner, and sourdough bread and panettone expert.  Crafting sourdough panettone all year round, his bakeries continue to thrive, attracting customers even during the off-season. Also, they supply sourdough bread to exclusive hotels and restaurants, including those with Michelin stars.

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