Sourdough bread course in Manchester for bakers

Sourdough bread course in Manchester for bakers

Would you like to expand your bakery’s know-how and train your staff in sourdough bread making? Then you’ve come to the right place! Thanks to the expertise of BRO’s French bakers, you can give your establishment a new lease of life! Specialized in training professionals, we travel to professional sites all over the world to give you all the knowledge you need to make sourdough breads. We tell you all about it. With this in mind, we can train your teams with our sourdough bread course in Manchester.

 

BRO’s sourdough bread course in Manchester for bakers

Designed by professional bakers for professional bakers, our sourdough bread course in Manchester is designed to provide you with everything you need to make your own sourdough bread. Our trainers are French bakers with a track record of successful openings in and around Paris, and who have already trained dozens of other French bakers.

With our sourdough bread course held on your premises in Manchester, you benefit from a dedicated trainer who travels directly to your production facility to train your teams over a five-day period. Over the course of five days, we’ll cover three training modules, designed to cover all your sourdough bread-making needs.

First, our trainer will introduce you to the theoretical foundations of sourdough and its fermentation process. Armed with this knowledge, you can then move on to the practical training, which will focus on making your own sourdough breads and learning different recipes. Finally, before we leave, we’ll teach you how to organize the making of your own sourdough bread.

 

Diversifying your product range with sourdough bread: a winning strategy

If you’re thinking of taking our sourdough bread course, held on pour premises in Manchester, you should know that it could be an excellent way of developing your business. Sourdough bread offers a number of advantages, both for your customers and for your internal organization.

As far as customers are concerned, switching to sourdough bread enables you to offer your customers a quality alternative product, adapted to certain gluten intolerances and meeting the needs of an increasingly demanding clientele or one looking for traditional flavors.

As for your staff, switching to sourdough bread can considerably improve their quality of life. Indeed, by working with “living bread”, you’ll be able to limit repetitive tasks and night shifts over the long term.

Sourdough bread is a win-win situation for your business!

 

Would you like to train yourself or your production teams to make different sourdough bread recipes? Contact BRO now and take advantage of our sourdough bread course in Manchester for bakers, delivered directly to your workshop.

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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