AccueilBecome a Bakery chef

Become a Bakery chef

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The advanced training courses in Bakery at the école Lenôtre are designed for adults looking to train or to switch careers:

  • Hobbyists and enthusiasts looking to switch careers
  • Young professionals
  • Professionals who left the trade for a while

A Unique Pedagogy

The Objective

The goal is to quickly reach a high level of qualification to let you mastering the basics of bakery making in order to find a fast and efficient employability.

We are committed to imparting the fundamental techniques and essential skills that will make you a recognized professional. During your training, you will immerse yourself in the world of Lenôtre, familiarizing yourself with our entire processes and trade secrets. You will be an integral part of a demanding professional environment. All our training programs are designed with a focus on hands-on practice and repetition of techniques

Our strengths

  • 13 weeks of intensive courses
  • A training focused on repeating specific techniques, essential for mastering the Bakery art.
  • Small class size limited to 12 participants
  • Two weeks internship in the Lenôtre workshops
  • 100% success rate

Formation Devenir Boulanger

The prerequisites to be eligible for this training program are as follows:

  • To be aged 18 years or older
  • To have a minimum level in English or French (level B1)
  • To have basic knowledge of basic reasoning (calculations and logic)
  • To want to join the bakery professional world

Practical Lessons

  • Technology and study of flours
  • Study of basic temperatures
  • Study of different bakery equipment used
  • Making bread using various fermentation techniques: poolish, organic yeast, dough starter, liquid starter (making mother dough and refreshment)
  • Implementing different kneading methods: slow kneading, fast kneading (improved, intensive)
  • Introduction to autolyse and pointing
  • Creating different types of shaping and preparation based on the breads being made (baguettes, batards, loaves, crowns, individual rolls)
  • Exploring different fermentation methods (slow fermentation, controlled fermentation, direct fermentation)
  • Introduction to scoring
  • Introduction to different baking methods based on bread sizes
  • Breads made: country bread, French traditional baguette, classic baguette, sourdough bread, rye tart, sandwich bread / colored sandwich bread, special breads (rye bread, whole wheat bread), crown bread, etc.

Creating complementary elaborate recipes:

  • Making different types of shaping and preparation based on the breads being made (baguettes, batards, loaves, crowns, individual rolls, fougasses, molded breads)
  • Breads made: French traditional baguette, classic baguette, mixed grain bread, special breads (bran bread, cereal bread, olive bread), rustic bread with dried fruits, fougasse, brioche bread, tiger bread, brié bread, decorated bread (dead dough)
  • Pastries made: king cake, croissant, chocolate croissant, raisin bread, brioche

The intership in a company :

The internship in a company aims to:

  • To reinforce a previous experience carried out
  • To implement the application of the teaching provided

2 examples of bakery opportunities and career prospects:




Via votre Compte Personnel Formation

Via le Plan de développement des Compétences

  • Le plan de développement des compétences recense l’ensemble des actions de formation mises en place par l’employeur pour ses salariés.
  • N’hésitez pas à vous renseigner auprès de votre service ressources humaines

Via l’Aide Individuelle à la Formation (AIF)

  • L’AIF est une aide au financement de votre formation qui s’adresse aux demandeurs d’emploi inscrits à Pôle emploi et aux personnes en accompagnement Contrat de Reclassement Professionnel (CRP) ou Contrat de Transition Professionnelle (CTP) ou Contrat de Sécurisation Professionnelle (CSP).
  • N’hésitez pas à consulter votre conseiller Pôle Emploi. Ce dernier étudiera la demande en cohérence avec votre Projet de retour à l’emploi.

Les aides des conseils régionaux AIRE transition pro

  • Aide individuelle régionale vers l’emploi AIRE | Région Île-de-France (
  • L’aide AIRE s’adresse aux Franciliens demandeurs d’emploi inscrits à Pôle emploi, détenteurs d’une attestation délivrée par Pôle emploi en cours de validité et datant de moins de 3 mois avant le début de la formation.
  • N’hésitez pas à nous spécifier votre demande afin d’effectuer, ensemble, les démarches sur la plateforme régionale
Practical Information

Typical Course Schedule

  • Monday: 8:00 am – 4:15 pm
  • Tuesday: 8:00 am – 4:15 pm
  • Wednesday: 8:00 am – 4:15 pm
  • Thursday: 8:00 am – 4:15 pm
  • Friday: 8:00 am – 3:00 pm

Every day, a welcome coffee is offered 30 minutes before the start of the class. Lunch is scheduled from 12:00 pm to 12:45 pm. Welcome coffee and lunch are provided on training days.

The above schedule may vary depending on the course theme and the calendar year.

It is recommended to consult the timetable available at the beginning of the training.

Accessibility for Disabilities

The training programs and courses offered by Lenôtre School are accessible to individuals with disabilities or health issues. We encourage you to mention this during your registration request. You will be contacted by the disability coordinator to discuss any necessary accommodations to ensure that your stay with us is comfortable. Upon your arrival, you will receive personalized support to facilitate your integration.

Our disability coordinator: Guillaume Galy – 01 86 93 04 00


Lenôtre School can provide you with a list of useful addresses to find a rented room, studio, or apartment.


A two-part training course

A flexible offering that allows you to follow 4 consecutive months of training or segmented by module (see below).
Each module includes a week of revision and examination (MCQ, continuous assessment, and practical exam).


Work on basic recipes and techniques in bakery
5 weeks

La maitrise”

Work on recipes and elaborated bakery techniques
6 weeks


Work placement

2 weeks work placement to discover the professional universe and apply practical skills acquired during the training




Registrations for the February 2025 intake are now open !


Accessible, modern, and welcoming premises

Since April 5, 2021, The école Lenôtre is located in brand-new premises in Rungis (94), near Paris, just a stone’s throw away from one of the largest gourmet supplier markets. The school provides a pleasant living environment, easily accessible through various transportation options, and equipped with state-of-the-art equipment for optimal quality education.

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