Article: Shaping the next best Bread Bakers | The French Pastry School

Article: Shaping the next best Bread Bakers

Shaping the next best Bread Bakers
The French Pastry School |
August 17, 2015

Chicago, Illinois (August 7, 2015) – Students of L’Art de la Boulangerie, the Artisanal Bread Baking Course at The French Pastry School, will make lifelong careers for themselves in the passionate field of bread baking.  After eight weeks of learning the science and technique of creating artisan breads and breakfast pastries from masters in their craft, students from around the world graduated with the skills they need to follow their vocation.  The graduation ceremony took place at The French Pastry School and concluded with a bountiful buffet of breads that the graduates had baked throughout their course. There was even a bread sculpture in the shape of the Eiffel Tower! Their specialized training will serve them well as they follow their fellow alumni in opening businesses and working in bakeries around the globe.

The 2015 cohort of 16 students came to Chicago from all over the world.  Every student had a different background and perspective to bring to the bread board: those who had been in the food industry and were seeking further, more focused training; those who had changed careers and were looking to learn new skills for a new field of work; and those who had graduated from one of The French Pastry School’s full-time certificate programs, L’Art de la Pâtisserie and L’Art du Gâteau and desired to expand their knowledge of artisanal baking. 

Angelina Simmons, a graduate of all three programs at The French Pastry School, shared the bond between her classmates in the speech she gave to guests of the ceremony.  “Meeting so many people from all around the world, and in such a short period of time, you end up making some of the best friends who turn into your family,” Angelina explained.  “Do what you love and follow your heart because you never know where life might take you.”

Students of L’Art de la Boulangerie spent eight hours a day, five days a week in the kitchen mixing, shaping, proofing, scoring, and baking recipe after recipe.  Beyond the formulas, they were taught the importance of maintaining artisanal principles through learning how to develop natural starters, use organic flours, understand bread baking traditions from all over the world, and create depth of flavor through proper fermentation and baking methods, all while maintaining an organized and efficient production schedule. 

The next cohort of L’Art de la Boulangerie students will begin their own baking journey at The French Pastry School on June 13, 2016.  The school also looks forward to welcoming L’Art du Gâteau and L’Art de la Pâtisserie students who start class on August 31, 2016 and January 4, 2016, respectively.  The French Pastry School is currently accepting applications for all of these programs.  For more information, please visit our website, www.frenchpastryschool.com or contact us by email at info@frenchpastryschool.com or by phone at 312.726.2419.