The Paris Bakery and Patisserie School
The Paris Bakery and Patisserie School (Ecole de Boulangerie et de Pâtisserie de Paris - EBP) is a training centre for students of all ages who want to acquire real bakery or patisserie know-how.
Since Grands Moulins de Paris created the school in 1929, it has been passing on its passion for the industry and bakery excellence to a wide audience, thanks to its teachers' expertise and through two syllabuses:
Every year, the CFA (centre de formation d'apprentis - apprentice training centre) welcomes 250 young apprentices following a variety of professional courses:
- The CAP (certificat d'aptitude professionnelle - professional aptitude certificate),
- the Bakery-Patissiserie Professional Baccalauréat,
- the Brevet Professionnel Boulanger (vocational bakery certificate),
- the Pâtisserie Mention Complémentaire (Additional Specialisation in Patisserie),
- the Brevet Technique des Métiers en Pâtisserie (higher patisserie vocational course).
Continuous professional training, aimed at adults looking to retrain and who want a bakery/patisserie CAP, or a bakery/patisserie Brevet de Maîtrise (around 130 people per year).
Thanks to its close relations with Grands Moulins de Paris, the School soon developed an international outlook. This led it to tie partnerships with Columbia University, as well as several Japanese schools, 140 of whose students follow a course at the school every year.
In total, nearly 400 international students come to follow courses every year, attracted by the schools renown.
For more information, please go to www.ebp-paris.com