All about the viennese pastry & catering bread


  • Share know-how, techniques and dexterity of Olivier MAGNE, Meilleur Ouvrier de France Boulanger.
  • Discuss methods and techniques of pastry making: preparation of mixes and pastry, rolling of puff pastry, baking of dough, etc.
  • Make a variety of bread rolls.


Olivier MAGNE, awarded « Meilleur Ouvrier de France Boulanger », shares his experience and know-how with the creation of a range of breads and pastries that he makes every day in his artisan bakery.

  • Preparation of different delights mixture (brownie, cake, cream, coulis) and pastry (brioche, puff pastry, bread, etc.).
  • Elaboration of a set of pastries in puff pastry: the pistachio chocolate rosette, the spoon, the butter croissant, the bicolor chocolate bread.
  • Pastries made of brioche dough: spinach, lemon brioche, sugar brioche, brioche crown.
  • Creation of bread dough by tray: French traditional bread, ciabatta with curry, vine mushrooms, small spelled bread, etc.


Méthodes pédagogiques

  • Individual and collective support
  • Trainer’s demonstration
  • Realization of recipes by the trainee accompanied by the trainer
  • Documents and theoretical supports: recipe booklet
  • Tasting and analysis of productions
  • End of training assessment