The Artisanal Bread Baking Course

an 8-Week Session

Start Date End Date Tuition
Jun 15, 2015 Aug 07, 2015 $10,600
Jun 13, 2016 Aug 05, 2016 $10,600

L’Art de la Boulangerie

L’Art de la Boulangerie, a comprehensive, eight-week course is custom-designed to meet the needs of students wishing to specialize in the venerable art of bread baking. For eight hours a day, five days a week, this unique, hands-on experience allows students to focus on all aspects of creating artisan breads and breakfast pastries. L’Art de la Boulangerie presents the opportunity to learn under the direct guidance of Master Bakers and World Champions, providing the practice and tools needed to build a solid foundation, so that you can advance in the baking industry.

In eight weeks, you will learn everything from the fundamentals to advanced techniques in...

  • Food Service Safety and Sanitation
  • Food Service Theory
  • Fundamentals of French Breads
  • Pre-Ferments: Poolish and Sponges
  • Levains and Starters: Techniques and Applications
  • Specialty Whole Grains and Organic Breads
  • Breakfast Pastries and Viennoiseries
  • Advanced Breakfast Pastries and Viennoiseries
  • Specialty Breads from France and around the World

In L’Art de la Boulangerie, students receive the rare opportunity to learn the art of bread baking in an intimate setting, being personally mentored by masters in their field. Continuous personal attention is given to each student’s needs and goals, from the moment they begin the course, until graduation, and throughout their careers. L’Art de la Boulangerie, the Artisanal Bread Baking Course, is the ideal educational experience for passionate baking enthusiasts.

The French Pastry School is approved by the Division of Private Business and Vocational Schools of the Illinois Board of Higher Education (, 431 East Adams, 2nd Floor, Springfield, Illinois 62701-1404, Phone: (217) 782-2551.


2015 Catalog



Application fees are applied toward tuition.
Start Date End Date Tuition
Jun 15, 2015 Aug 07, 2015 $10,600
Jun 13, 2016 Aug 05, 2016 $10,600

L'Art de la Boulangerie Syllabus

To learn more, please click on any syllabus link below for complete course details and more images.

The Chefs of L'Art de la Boulangerie

  • Chef Sébastien Canonne

    Sébastien Canonne, M.O.F.

    Academic Dean for Faculty & Programs

  • Chef Jacquy Pfeiffer

    Jacquy Pfeiffer

    Academic Dean for Student Affairs

  • Didier Rosada

    Pastry Chef Instructor

  • Jeffrey Hamelman

  • Patrick Doucet

  • Chef Jonathan Dendauw

    Jonathan Dendauw

    Master Baker / Chef Instructor