Sourdough is a natural product that has been used for centuries in the preparation of various types of bread. In recent years, however, its use has become increasingly rare, and many professionals now prefer baker’s yeast. Yet sourdough has undeniable advantages that can easily be exploited by bakers, hoteliers and restaurateurs. With this in mind, if you’d like to get back in touch with the real sourdough process, BRO invites you to its sourdough class in Vancouver, available on request and on the company’s website.
Why offer sourdough bread in your restaurant?
Sourdough bread is tastier, easier to digest and has a longer shelf life, so it offers a number of significant advantages. If you’re considering a sourdough class in Vancouver, it’s important to remember the main advantages of working with this product:
- Sourdough bread is easier to digest. As a result, it can attract a new clientele to your establishment: people with gluten intolerance.
- Sourdough bread offers a wider range of flavors. Thanks to the action of fermentation, sourdough bread has richer aromas and flavors.
- It also has a longer shelf life.
Why choose BRO to operate your sourdough class in Vancouver?
If you’re looking for a training organization to run your sourdough class in Vancouver, you can rely on BRO’s expertise.
BRO is a French training organization founded by local baking experts. We’ve opened numerous outlets and managed to establish them firmly in their area, thanks in particular to a proven method: making sourdough breads and panettones. And it’s this knowledge that we pass on to our customers, not only in Vancouver, but across Canada as well.
To make things easier for you, BRO will come to your site, wherever you are, and give your team a five-day training course.
What does BRO’s training cover?
BRO’s sourdough class in Vancouver is designed to be comprehensive, so that you have all the basics you need to work with the product independently and with peace of mind. To achieve this, we offer a three-module training program:
- A first theoretical module on the fermentation process and its challenges.
- A second module devoted to the preparation of different types of sourdough bread, so that you can repeat the recipes on your own after we’ve gone.
- A final module focusing on the organization of production in your workshop.
Over the five days of the sourdough class in Vancouver, BRO will ensure that you receive all the information and knowledge you need to work with sourdough and use it in bread-making.
Do you have a bakery in Vancouver and want to attract new customers or expand your range? Contact BRO now to take advantage of our sourdough class in Vancouver.
