Tristan le Gaudu, baker and trainer
Of love & levain
Discover my vision of 100% levain baking: fewer steps, a deeper understanding, allowing fermentation to reveal the product’s full potential. For professionals, those changing careers and passionate amateurs.Discover my vision of 100% levain baking: fewer steps, a deeper understanding, allowing fermentation to reveal the product’s full potential.
Next course: 12 and 13 January 2027 · 2 places left
On the table · Sourdough breads and wheat ears
In love with the trade since I was ten.
I’m Tristan, I’m 30 and I’ve been a baker for about fifteen years. After a dozen years working for various businesses around Paris, I was no longer as passionate as I had been at the start.
Read my storyWatch the reportThe signature breads.
All 100% natural sourdough.
- 1 of 10
Bread
T80 breads - 2 of 10
Nordic - 3 of 10
Tradition - 4 of 10
Einkorn - 5 of 10
Bara - 6 of 10
Pastries
Panettone - 7 of 10
Shokupan - 8 of 10
Chocolate croissant - 9 of 10
The brioche - 10 of 10Make them with me at the bakehouse
Plays on this site, from YouTube.In French, with English subtitles
They trained at the bakehouse.
Reviews left on our Google listing, selected by us and not verified. See the reviews on Google
- 1 of 8
Adrien D. September 2025 · Google review Automatically translated « Go for it without a second thought, it’s the best value for money course I’ve ever done! Tristan is really passionate, fun and approachable, so go for it 😜 »
Read the original review (in French)
« Allez y les yeux fermés c'est la formation la plus rentable que j'ai faite ! Tristan est tres passionné fun et abordable donc foncer 😜 »
- 2 of 8
Loïck B. May 2026 · Google review Automatically translated « The course is technical, but what’s brilliant is that it’s accessible to everyone!!! Whether you’re a baker, a pastry chef or just a home baker… the approach is the same »
Read the original review (in French)
« La formation est technique mais ce qui est superbe c'est quelle est accessible à tout le monde !!! Que tu sois Boulanger, patissier, ou particulier .. son approche est la même »
- 3 of 8
Mounia March 2025 · Google review Automatically translated « A huge thank you to Tristan for this 100% sourdough course, which was a real eye-opener for me! Thanks to him, I’ve made huge strides in my planning, particularly with regard to einkorn wheat, which has now become my best-seller. »
Read the original review (in French)
« Un immense merci à Tristan pour cette formation 100 % levain qui a été une vraie révélation pour moi ! Grâce à lui, j'ai énormément progressé dans mes planifications, notamment sur le petit épeautre qui est aujourd'hui devenu mon best-seller. »
- 4 of 8
Madame Boulange January 2026 · Google review Automatically translated « Tristan’s course offers a modern approach to sourdough. It is a technical and highly rewarding course, ideal for producing 100% sourdough in our bakehouses. As soon as we returned from the course, we were able to put this approach to sourdough into practice straight away in our production »
Read the original review (in French)
« La formation de Tristan propose une approche moderne du levain. Technique, très enrichissante, idéale pour performer dans le 100 % levain dans nos fournils. Dès le retour de cette formation, nous avons pu mettre mettre à profit cette approche du levain, directement dans notre production »
- 5 of 8
Vanessa F. November 2025 · Google review Automatically translated « An absolutely exceptional course. Tristan teaches with impressive technical rigour, whilst remaining extremely patient and approachable. I learnt an enormous amount in an atmosphere that was at once demanding, warm and friendly. »
Read the original review (in French)
« Une formation absolument exceptionnelle. Tristan transmet avec une rigueur technique impressionnante, tout en restant ultra pédagogue et accessible. J'ai appris énormément, dans une ambiance à la fois exigeante, chaleureuse et familiale. »
- 6 of 8
Laura D. April 2026 · Google review Automatically translated « A fascinating course delivered by an enthusiastic expert with in-depth knowledge of the subject. Tristan is a professional who combines teaching skills with a practical approach. »
Read the original review (in French)
« Formation passionnante dispensée par un passionné très pointu du domaine. Tristan est un professionnel qui fait preuve de pédagogie et de pragmatisme. »
- 7 of 8
Michael S. January 2026 · Google review Automatically translated « An excellent 100% sourdough course with Tristan. He’s a very good teacher and, above all, very generous with his advice, recipes and methods. Lots of practical, immediately applicable content. »
Read the original review (in French)
« Excellente formation 100% levain avec Tristan. Très pédagogue et surtout très généreux dans ses conseils, recettes et process. Beaucoup de contenu concret et directement applicable. »
- 8 of 8
Ambrose E. November 2025 · Google review Automatically translated « Tristan is an exceptional professional. I took a course on 100% sourdough bread, and in just two days I learnt so much. […] A truly brilliant experience! »
Read the original review (in French)
« Tristan est un professionnel exceptionnel. J'ai pris une formation sur pain 100% levain, et entre 2 jours j'ai appris tellement beaucoup. […] Vraiment une experience au top! »
Work with me
At the bakehouse, at home, or by video call.
The course is the heart of the craft; the recipes and the video calls carry it on, before or after.
01 · At the bakehouse
Courses at the bakehouse
- 100% sourdough breads2 days€816 incl. VAT €680 excl. VAT
- 100% sourdough breads and viennoiseries3 days€1,164 incl. VAT €970 excl. VAT
02 · As a PDF
Recipes & eBooks
Each bread as a PDF: weighed ingredients, hydration, bulk fermentation, baking and every step.
from €9 incl. VAT €7.50 excl. VATSee the recipes & eBooks03 · Remote
Private video call
The ergonomics of your bakery, better products and mastered techniques: tailor-made support, one to one.
€180 incl. VAT per hour €150 excl. VATSee the private video callThe bakehouse
In love with the trade since I was ten.
I’m Tristan, I’m 30 and I’ve been a baker for about fifteen years. After a dozen years working for various businesses around Paris, I was no longer as passionate as I had been at the start.
It was by building a bakery lab from scratch that my passion came back: thousands of trials on 100% sourdough, until I had a method that was both high quality and reproducible. Today I am a full-time trainer, and what I enjoy most is passing all of that on to other bakers.
The signature breads.
All 100% natural sourdough.
Bread
Pastries
Plays on this site, from YouTube.In French, with English subtitles
Thank you for your trust
They trained at the bakehouse.
Reviews left on our Google listing, selected by us and not verified. See the reviews on Google
The group and their bread
« A huge thank you to Tristan for this 100% sourdough course, which was a real eye-opener for me! Thanks to him, I’ve made huge strides in my planning, particularly with regard to einkorn wheat, which has now become my best-seller. »
Read the original review (in French)
« Un immense merci à Tristan pour cette formation 100 % levain qui a été une vraie révélation pour moi ! Grâce à lui, j'ai énormément progressé dans mes planifications, notamment sur le petit épeautre qui est aujourd'hui devenu mon best-seller. »
« Tristan’s course offers a modern approach to sourdough. It is a technical and highly rewarding course, ideal for producing 100% sourdough in our bakehouses. As soon as we returned from the course, we were able to put this approach to sourdough into practice straight away in our production »
Read the original review (in French)
« La formation de Tristan propose une approche moderne du levain. Technique, très enrichissante, idéale pour performer dans le 100 % levain dans nos fournils. Dès le retour de cette formation, nous avons pu mettre mettre à profit cette approche du levain, directement dans notre production »
« Go for it without a second thought, it’s the best value for money course I’ve ever done! Tristan is really passionate, fun and approachable, so go for it 😜 »
Read the original review (in French)
« Allez y les yeux fermés c'est la formation la plus rentable que j'ai faite ! Tristan est tres passionné fun et abordable donc foncer 😜 »
« An absolutely exceptional course. Tristan teaches with impressive technical rigour, whilst remaining extremely patient and approachable. I learnt an enormous amount in an atmosphere that was at once demanding, warm and friendly. »
Read the original review (in French)
« Une formation absolument exceptionnelle. Tristan transmet avec une rigueur technique impressionnante, tout en restant ultra pédagogue et accessible. J'ai appris énormément, dans une ambiance à la fois exigeante, chaleureuse et familiale. »
« A fascinating course delivered by an enthusiastic expert with in-depth knowledge of the subject. Tristan is a professional who combines teaching skills with a practical approach. »
Read the original review (in French)
« Formation passionnante dispensée par un passionné très pointu du domaine. Tristan est un professionnel qui fait preuve de pédagogie et de pragmatisme. »
« An excellent 100% sourdough course with Tristan. He’s a very good teacher and, above all, very generous with his advice, recipes and methods. Lots of practical, immediately applicable content. »
Read the original review (in French)
« Excellente formation 100% levain avec Tristan. Très pédagogue et surtout très généreux dans ses conseils, recettes et process. Beaucoup de contenu concret et directement applicable. »
« Tristan is an exceptional professional. I took a course on 100% sourdough bread, and in just two days I learnt so much. […] A truly brilliant experience! »
Read the original review (in French)
« Tristan est un professionnel exceptionnel. J'ai pris une formation sur pain 100% levain, et entre 2 jours j'ai appris tellement beaucoup. […] Vraiment une experience au top! »
« The course is technical, but what’s brilliant is that it’s accessible to everyone!!! Whether you’re a baker, a pastry chef or just a home baker… the approach is the same »
Read the original review (in French)
« La formation est technique mais ce qui est superbe c'est quelle est accessible à tout le monde !!! Que tu sois Boulanger, patissier, ou particulier .. son approche est la même »
A question, a date, a project
Sourdough takes patience.We start whenever you like.
I answer you myself, in person.