From Paris to Miami: the Art of French bakery-pastry!
Authentic techniques revealed by experts…
Bakery Distribution Warehouse, in partnership with Foricher flours, is pleased to offer you a new edition of its Masterclass*, 100% free of charge.
Two days – Two sessions – Two levels for a unique experience!
This year, we’re innovating to satisfy every profile:
👉 Two days of training,
👉 Two sessions to suit you, whether you’re a passionate beginner or an experienced professional.
Program: technical demonstrations, secrets from the pros, and authentic artisanal recipes… Hosted by two renowned speakers:
- Christian Gillet – French Bakery Champion, renowned bakery-pastry trainer.
- Rachel Blanchon – Passionate scientist, specialist in baking techniques, sourdough and fermentation.
Christian Gillet, Pastry-Baker Trainer,
French Baker Champion
& Rachel Blanchon, Scientist
Limited number of participants to guarantee an optimal experience…
Don’t forget to register!
PROGRAM & TIMING
Whether you’re a beginning enthusiast or a confirmed professional, there’s a session* waiting for you!
Please note: to ensure a consistent learning experience and due to limited spots, participants may attend only one session — the one that best matches their skill level!
🥖 Thursday, July 24th, 2025 – Session* “Discovery: the art of French baking”.
👉 For enthusiasts, project leaders and professional beginners who want to discover basics, understand the magical world of French flours, and get their hands dirty!
Goal: to provide you with the basics of bread and viennoiserie making, and the pleasure of creating them yourself…
- Secrets of French flours and fermentation: yeast, sourdough… details of each method,
their actions and benefits, - Iconic viennoiseries: puff pastry and brioche doughs, making pains au chocolat,
- Baguette tradition: secrets behind this iconic French bread.
🥐 Friday, July 25th, 2025 – Session* “Improvement: advanced techniques, sourdough, snacking & viennoiserie”.
👉 For professionals and experienced bakers wishing to improve their techniques and discover innovative approaches…
Goal: to leave with new knowledge and techniques to stand out from the crowd!
- Signature creation: basic techniques and exclusive making of a new creation, the “Doubaï Danish”,
- Trendy snacking: modern approaches and original creations,
- Mastering sourdough: ancestral techniques for exceptional breads.
🎁 Bonus :
- Tasting at the end of the training,
- Technical data sheets,
- Certificate of participation,
- Convivial atmosphere guaranteed!
Schedule for the two in-person Sessions:
| 8:45 am | Arriving and welcoming participants |
| 9:00 am – 10:30 am | Welcome speech, introduction, workshop |
| 10.30 am | Coffee break and networking |
| 11:00 am – 12:30 am | Workshop |
| 12:30 am – 1:30 pm | Gourmet lunch |
| 1:30 pm – 4:30 pm | Workshop |
| 4:30 pm | Q&A session – Tasting |
| 5:30 pm | Closing |
LOCATION
Eclair Affaire Laboratory
10392 W State Rd 84 – Suite 110, Davie, FL 3332
PLEASE NOTE
⚠️ Participation free of charge, places limited, registration required!
Participation is free, but places are limited, so every application will be examined to ensure a harmonious balance between participants profiles and levels. Thanks for your understanding…
With our partner “Les Moulins Foricher”
