sourdough
panettone course
Learn the most advanced techniques of
sourdough panettone baking
Panettone World Championship 2023
This competition brings together the finest panettone craftsmen united in national teams from around the world, and we take pride in showcasing our dedication and skills on this global stage. Our participation underscores our expertise in crafting sourdough panettone.
This sourdough panettone baking course:
- Concentrates the maximum amount of exclusive and useful information, that we’ve gathered for years
- Is extremely efficient, no waste of your time
- Offers totally personalized coaching
- Includes Excel sheets with recipes adjusted specifically for you and your team
01. Course MISSION
- To provide a high-quality mouthwatering, flavorful, buttery product - delicious sourdough panettone to more people.
- Improve the lives,work-life balance, and savoir-faire of bakers.
- Increase revenues of bakeries pastry shops, and hotels.
duration:
5 DAYS
location:
WORLDWIDE
your bakery/hotel/restaurant
languages:
ENGLISH FRENCH
You need this sourdough panettone course if:
- Increase your bakery’s/hotel’s/restaurant’s revenue by adding a new high-value and quality long-conservation product to the menu, and outpace your competition
- Improve customer satisfaction and be competitive by providing a delicious, unique and trendy product that lasts for weeks
- Learn new baking techniques, improve your skills, and understand the biology of sourdough panettone
- Become autonomous and learn how to overcome any obstacles that might occur
Team benefits:
- Exciting and fun team building: unique, uniting and unforgettable experience
- Interested and satisfied team: new knowledge and experience
- Certification
03. curriculum
Module 1
The basics of sourdough brioche
- Theoretical foundations of natural fermentation and sourdough.
- Biological and biochemical processes involved in panettone-making, including the structural and functional roles of various ingredients at the molecular level.
- The complex interactions among water, starch, gluten, pentosans, enzymes, and salt, as well as the action of ferments.
- Production of sourdough brioches (one dough).
Module 2
Production of different varieties of sourdough panettone
Duration: 28 hours
Topics: achieving the production of various sourdough panettone.
- Authentic Italian sourdough panettone
- Chocolate panettone
- Innovative savory panettone
Module 3
Sourdough panettone and pandoro production organization
- Implementing and adapting production processes and recipes in the establishment based on your individual needs and expectations.
Ready to become a master sourdough panettone baker? Book a call now to learn more about our comprehensive sourdough training program!
Join the pioneers of the sourdough panettone revolution
04. TESTIMONIALS
GUEULE DE PAIN (Clément Bellegarde)
395 Avenue Youri Gagarine, 30100 Alès, France
Thanks to “BRO”, I was able to open my bakery with confidence, with a well-organized production setup during the initial training. BRO greatly assisted me with my business plan and pricing. Then, I expanded my range with another training focused on panettone to have a high-value product with a good return on investment. Compared to my initial business plan, I am now making 50% more! Thanks to BRO!
FAMILHA GATEAUX & PAINS, François Josse, French desert champion 2018, 98 route de vompdes, 07140 Chambonas, France
A comprehensive and tailored training from start to finish! We received personalized advice and explanations to understand fermentation, sourdough, kneading, and baking… This allowed us to acquire new skills with a clear added value. Indeed I am a pastry chef and I wanted to add sourdough bread to our range of products. I really appreciated personalized Excel sheets with recipes. A big thank you to the BRO team
YOSHINORIE, Chef Yoshi Morie, 1* Michelin
I wanted to learn sourdough bread baking to enhance the quality of my cuisine and acquire a new skill. My restaurant is very small, making it challenging for me to obtain good bread through deliveries. Consequently, I opted to bake my own bread in the restaurant’s kitchen. B.R.O. taught me the “no-kneading” technique, ensuring it would be easily applicable for everyone in the kitchen and align with our organization.
CASA PAN, BOULANGERIE BIOLOGIQUE
1 Pl. du Cartel, 34160 Castries, France
The BRO team was incredibly flexible and available, helping us both before and after the training. They gave us practical tools and materials, like theoretical PDFs and a recipe book. We learned a tremendous amount of information, and without this training, our new bakery opening could have been a disaster. We 100% recommend it and plan to take the Panettone training soon. We know BRO is a team of high-level professionals, and we want to add their high-value product to our bakery.
UNICO GLACIER
91 montée de la grande côte, 69001 Lyon, France
We had a Sourdough Panettone training with the Bread Revolution Organization at our place and we are delighted! The team really tailored the training to our needs and constraints. They were attentive and gave us very good advice on how to improve our work processes to be more efficient. The theoretical part, which was very important, was presented in a way that we truly understood. We were taught all aspects related to flour, dough, water, gluten, etc. The post-training support is also excellent. They are available and try to help us solve any issues we may encounter when producing on our own. We are considering taking the sourdough bread training as well.
MINNA PATISSERIE (JULIA CANU)
12 rue d’Algérie, 69001 Lyon, France
Great experience – we learned a lot of technical aspects, especially about sourdough fermentation. We were also able to set up our panettone production with the tools we had. It is great that BRO came directly to our pastry shop and taught us how to produce sourdough Panettone using the equipment we already had. Consequently, we increased our profits and we are now recognized as one of the best panettone bakery in the Lyon region and produce more than 1000 pieces per month during high season. Plus, even eight months after the training, the BRO team is still there to answer all our questions. Looking forward to the next training in early 2024.
Milagro 22 Avenue de Tourville, Paris 75007, France
After working at Alain Passard’s restaurant “L’arpège” (3 Michelin stars), it seemed obvious to me that I should offer high-quality sourdough and organic bread in my restaurant. What better way than to make it myself? BRO training allowed me to incorporate 100% organic sourdough bread into my menu using the “no-kneading” technique. This helped me build customer satisfaction and thus being fully booked all the time. The training was a great investment and I saw returns very quickly.
05. OUR CERTIFICATION
Our company is Qualiopi certified, which attests that we meet the highest standards in professional training and service in France.
