- Share vision, techniques and know-how about boutique pastry of Franck MICHEL, Meilleur Ouvrier de France Pastry Chef and World Pastry Champion.
- Achieve a rational, tasty and inventive range of boutique pastries to boost sales.
- Acquire work and organizational methods to optimize production and effective implementation in the company.
- Franck Michel, Meilleur Ouvrier de France Pastry Chef and World Pastry Champion, shares his experience and know-how of making a tasty, inventive and rational range of shop pastries.
- Elaboration of a set of cupcakes, desserts, pies and tartlets for your shop windows decoration and for sales increase.
- Work on tastes and textures with the making of different biscuits, pasta, creamy, supreme, etc.
- Individual or group-based support
- Trainee makes all the recipes with the trainer
- Documents and theoretical support: recipe booklet
- Tasting and analysis of productions
- End of training report