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 for bakers. We work throughout the United States to train professionals in the manufacture, use and optimization of sourdough in their establishments.

A sourdough class in NYC for bakers

If you want to use sourdough on a daily basis in your bakery, you obviously first need to know how to make and handle it. However, unlike other recipes that can be mastered by knowing the basics of baking, sourdough requires real know-how.

So, to master it and understand how it works, you’ll need to be trained by specialized professionals. And that’s where BRO can help. Specialists in sourdough production in our Parisian bakeries, we have already trained hundreds of bakers around the world.

So, taking our sourdough class in NYC for bakers ensures you benefit from a professional and comprehensive course. In France, our home country, we are certified trainers.

BRO’s sourdough class

BRO offers a sourdough class in NYC for bakers, so you can make your own sourdough, whether for breads or other recipes. We come directly to your establishment, whatever part of the city you live in. Our French experts come to you for a five-day training course, designed to give you all the basics of sourdough use.

To make the training process as clear and explicit as possible, we’ve divided it into three modules. Our first module is purely theoretical, focusing on the principle of natural fermentation, the interactions between ingredients and the biological process behind bread-making.

Once these basics have been assimilated, our sourdough class in NYC for bakers moves on to the second module: production. Over the course of nearly fourty hours of training, we’ll give you all the keys to mastering sourdough and using it in a variety of recipes. We offer two main types of training: sourdough bread production training and sourdough panettone production training. From dough making to brioche, we offer a comprehensive look at the process.

Finally, the last module of our training program focuses on the organization of production within your facility.

Would you like to take advantage of the benefits of sourdough to expand your product range and attract new customers to your establishment? Let BRO, a specialized organization, come to your establishment for your sourdough class in NYC for bakers.

Want to find out more? Visit our sourdough bread training page or our sourdough panettone training page.