August Session / Intensive bakery 5 weekends class certificate / with Pierre Saucès national French & European champion baker

Starting first weekend / 3rd august 2024

9:00 to 12:00 / 13:00 to 16:00

89,500 THB

Intensive bakery weekend class:

With Chef Pierre Saucès, National french baker Champion2022 / European Champion 2023

  • Next intake:                    3rd of August 2024
  • Dates:                               August: 3/4  – 10/11  –  17/18  – 24/25  – 31/September: 1
  • Duration:                         5 weeks / Saturday & Sunday / 10 days
  • Days per week:              2 day / week
  • Hours per day:               6.5 hours / day
  • Time:                                9:00 to 16:30
  • Total hours:                     65 hours
  • Lunch:                              Included
  • Delivery language:         French to English or Thai
  • Minimum age:                18 years old
  • Suitable for:                    Amateur, upskillers, bakery enthusiasts
  • Achievement:                 Certificate of Completion
  • Course fee:                     89,500 THB
  • Registration fee:             None
  • Instalment:                      0% instalment plan on credit card is applicable up to 10 months (Kasikorn Bank)


Bakery Intensive Weekend Program:

If you are passionate about baking arts or looking to take your baking skills to the next level, don’t look any further and enroll in our five-weekends program.

Our consecutive two-day lessons allow learners to acquire comprehensive knowledge in the art of baking without skipping any steps, from mixing raw products but essentially to follow all specific fermentation processes before cooking the final product.

Our awarded instructor will provide in 10 days, a training with high rate of practice that will gradually challenge you and build on your skills. This program is designed carefully to equip you with professional techniques and the most essential recipes for an amateur or entrepreneur.


Academic Details:

Learning outcome:

  • LO1: To understand the diverse range of French bread and viennoiserie through continuous practice in each weekend.
  • LO2: To recognize size and shape, and taste of classic French bread and viennoiserie recipes.
  • LO3: To recognize different flours for its qualities and use, as well as all ingredients involved in viennoiserie making.
  • LO4: To analyze how bread-making works from different fermentation methods, mixing, kneading, dividing, proofing, scoring, and baking, and practice it.
  • LO5: To learn lamination techniques and practice it.
  • LO6: To organize baking production in terms of theory and practice whether it would be about production management or method and time management for dough fermentation.


Program by weekend N°:

Weekend1: August 3-4

  • Baguette
  • Fougasse with olives
  • Countryside bread
  • Milk bread
  • Viennois bread


Weekend 2: August: 10-11

  • Chocolate Bread
  • Brioche Nanterre
  • Sugar Tart
  • Kouglof
  • Viennois Chocolate
  • Macaronade.


Weekend 3: August 17-18

  • Start a leaven
  • Ciabatta
  • Focaccia
  • Rye bread
  • Rye Bread with fruit
  • Tradition with liquid leaven
  • Countryside bread with liquid leaven
  • Tourte de Meule


Weekend 4: August 24-25

  • Croissant Chorizo
  • Raisin Bread
  • Kouign Amann
  • Suisse
  • Stollen
  • Babka


Weekend 5: August 31-September 1

  • Apple turnover
  • Kings cake
  • Bretzel
  • Puff pastry Brioche
  • Puff pastry bread
  • Walnut baguette
  • Buckwheat lemon bread


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