Archives
Vous naviguez actuellement sur les archives du site Painbio.com et de la boulangerie Lapaline. Ces archives datent de Février 2009 et retracent la vie de l'entreprise depuis sa création au printemps de 2001 jusqu'à sa cession en Février 2009.
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Courses for amateurs
We offer two different training courses:
- The first is a short course(1 or 2 days) aimed at those wanting to discover or perfect their bread making skills.
- The second is a professional course for bakers, but also aims at those looking for an introduction to the profession; with the possibility of a diploma at the end of it.
(In France) subsidies exist for continuing education for professionals. For those with a salary, contact the CIF (Congés Individuels de Formation); for those looking for work, the AFPE (Actions de Formations Préalables à l'Embauche).
download the course teachers titles and diplomas
Courses for amateurs
- Initiation and training in traditional Bakery techniques.
- Course prices
A day's initiation
Duration: 1 day
Number of trainees: 4 to 6
Price: contact us
The prices of the training courses cover the costs of each trainee's work: the flour and other ingredients.
The initiation day is for beginners, who are not in the habit of making bread or who have never made bread.
It offers a theoretical and practical introduction into artisanal bread-making.
The goal is to discover, in a relatively short space of time ,the important stages of bread-making.
Initial course
Duration: 2 days
Number of trainees: 4 to 6
Price: consult us
The prices of the courses cover the costs of each trainee's work: the flour and other ingredients.
The initial course lasts for 2 days.
It is destined at those having followed the initiation day or an equivalent as such.
At the end of the course the trainee goes home,having acquired the know-how to make quality bread with leaven.
The programme includes the fabrication of a few viennoiseries (brioches, croissants).
