Get to know french pastries and the way we make/cook them in France

 

• Traditional range and free service

• Manufacturing technology bakery / viennoiserie / pizzeria

• Installation and techniques of crown and pre-push 

• Manufacturing technologie viennoiserie

• Pastry technology for semi-finished products

• Technology manufacturing pastry, tarterie and biscuiterie 

• Management of activities 

• Technique for the implementation of snacking 

• Hygiene, quality and traceability

 

Thierry TIXIER meets you on your premises and proposes an action plan.

He trains you on how to develop your staff in competence.

We follow up after our training sessions.

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