Do you dream of offering sourdough specialties in your bakery, but lack the expertise in long fermentation and the theoretical principles behind sourdough? Don’t worry! BRO can guide you step-by-step through these concepts with its sourdough bread course in Stockholm. Benefit from training delivered directly in your bakery, designed to give you complete autonomy in making your own sourdough breads.
The concept of our sourdough bread course in Stockholm
This is not a casual workshop for home bakers. BRO’s training has been developed specifically for professionals such as bakers, pastry chefs or entrepreneurs preparing to launch their own business, who want to bring excellence to their production.
Our sourdough bread course in Stockholm takes place directly in your workshop, in Stockholm or its surroundings, so your team can evolve in its real production environment. This on-site approach is one of the pillars of our pedagogy: because working with sourdough requires not only technical skill but also a deep understanding of how your equipment, your production flow, and your raw materials interact.
Our instructors are all experienced French professionals, trained in the highest standards of artisan baking. They don’t arrive with fixed templates, but with a flexible, demanding and supportive mindset focused on transmitting a method, not a dogma. Our role isn’t to impose, but to help you build a coherent, high-performing sourdough program suited to your identity and your clientele.
What can you expect from our training?
Our sourdough bread course in Stockholm is structured over 35 hours, divided into three complementary modules: theoretical, practical, and organizational. Each part is built to provide real and actionable expertise :
- Theoretical module: We start by building a solid scientific and technical foundation. You’ll explore the microbiology behind fermentation, the mechanisms of hydration, the dynamics of sourdough refreshment and the variables that impact the dough’s behavior. This module allows you to better understand the “why” behind each gesture, and gives you tools to troubleshoot and adjust your processes in real time.
- Practical module: Here, you get your hands into the dough. We work together on production cycles, fermentation times, shaping, and baking. You’ll learn how to structure your production to minimize waste, ensure regularity and maintain the high standards that today’s customers expect.
- Organizational module: A sourdough offer, no matter how delicious, won’t survive long without a sound organization behind it. This final part, then, focuses on logistics!
Throughout our sourdough bread course in Stockholm, we adapt to your team’s rhythm and answer all your questions.
By choosing BRO for your sourdough bread course in Stockholm, you’re choosing a long-term investment in excellence. Our mission is not to turn you into a copy of our French bakeries, but to share the know-how and reasoning that empower you to build your own signature. Want to know more? Contact us now!
