French Bread Week
Price
650 €
Dates
From: 5/10/2026
Until: 9/10/2026
Duration
1 week
(35 hours)
Capacity
10
Entry level
Beginner
Work Language
English
Description
5 days dedicated to French baking classics. Led by Julien Cassin и Iva Tsoneva, chef instructors with extensive international experience, this intensive course focuses on hands-on practice and understanding the science of fermentation.
Built on the model of the classic French baker training methodology, the course curriculum will guide you through the craft's most essential processes: from kneading and shaping to lamination and baking. You will master four different fermentation methods, work with traditional Bulgarian grains, and explore the iconic method of Chad Robertson.
The knowledge you will gain goes far beyond French recipes. The lamination technique, for instance, is the foundation not only for croissants but also for Danish pastries, Portuguese pastéis de nata, modern cronuts, and many more. Mastering the French foundation gives you the freedom to create baked goods from all over the world.
Who is the course suitable for?
The course program is perfect for both ambitious home bakers and anyone wanting to experience the pulse of professional baking from the inside out. By the end of these five days, you won't just know the classics — you will understand the logic behind the dough, giving you the ability to successfully replicate any recipe, regardless of the flour or oven you have at home.
Program highlights
The four pillars of fermentation: Managing the processes of direct mixing, working with a liquid pre-ferment (poolish) for a complex flavor profile, and maintaining a natural wild yeast starter (leaven).
Classic French Viennoiserie: Mastering the nuances of butter lamination for perfect croissants, and working with enriched doughs for brioche and milk breads.
Artisan bread mastery: Hands-on practice with whole wheat and heritage flours – from classic country bread (pain de campagne) and baguettes to sandwich loaves, focusing on proper hydration, shaping, and scoring.scoring).
Baker’s math and process control: Mastering the professional system of baker's percentages, allowing you to easily scale, adapt, and adjust any recipe to fit your specific conditions.
Lecturers
Julien Cassin
Head Chef Instructor - Bread and Bakery
Iva Tsoneva
Chef Instructor - Bread and Bakery
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Training at Sharena Fabrika is an inspiring experience, suitable for both complete beginners and experienced people looking for new directions for development. A new kind of culinary and craft school - a place where taste, creativity and a sustainable lifestyle meet.
