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ATELIÊ DO BOULANGER
ABOUT US
WORKSHOPS
OUR TEAM
INTENSIVE IN BAKERY
CONTACT
Ateliê 2 0
Portuguese (Brazil)
English

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cadastro

LEVEL III

Recipes:


• French Tradition Baguette
• Ciabatta
• Country Style Bread
• Spelt Bread
• Tourte de Meule
• Wholemeal Bread
• Traditional Grain Bread
• Viennese flatbread
• Sarracene Bread
• Tourte de Seigle
• Cocoa Bread
• Croissant
• Brioche

CURSO
DATA
LEVEL III
01/01/1970 até 01/01/1970
CURSO:
LEVEL III
DATA:
01/01/1970 até 01/01/1970
total

R$

INTENSIVE IN
BAKING

Bonjour!

If you are interested in training a baker in our Boulanger’s Studio for 1 to 3 months, receiving technical training in your bakery or have more details about the services we can offer for your company, detail your project and we will contact you!
If you enjoy bakery and would like to be an apprentice click on the box below and we will contact you!
INTENSIVE IN BAKING