Starting a business and opening a bakery
On request
From the idea to opening day, let’s build your bakery project together.
- Length
- Flexible
- Group
- One to one
- Level
- Founders
- Venue
- By video call and on site
Flexible · One to one · Founders · By video call and on site
In the workshop
From the design of the project to its implementation, we move forward together at every step to build a coherent, efficient business that fits your goals. I also come on site to develop and produce the products we define together, before or after you open, so you start in the best conditions.
I support you from A to Z in creating your bakery or your large-scale production unit, by video call and on site.
Drawing on my experience and the several bakery openings I have already supported and developed, I help you make the right decisions on equipment, production organisation, management and financial strategy.
From the design of the project to its implementation, we move forward together at every step to build a coherent, efficient business that fits your goals. I also come on site to develop and produce the products we define together, before or after you open, so you start in the best conditions.
I support you from A to Z in creating your bakery or your large-scale production unit, by video call and on site.
Drawing on my experience and the several bakery openings I have already supported and developed, I help you make the right decisions on equipment, production organisation, management and financial strategy.
What it can cover
- Equipment and layout
- Production organisation
- Team management
- Financial strategy
- Developing the products on site
How it works
You write
What you want to work on, for whom and when.
I reply
To pin down the need and the programme with you.
The quote
A written quote, with the programme, the length and the venue.
The date
Set together, once the quote is accepted.
They trained at the bakehouse.
Reviews left on our Google listing, selected by us and not verified. See the reviews on Google
« 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 »
A question, a date, a project
Sourdough takes patience.We start whenever you like.
I answer you myself, in person.
A question about this course? A 15-min call with me
A question before asking for a quote? A 15-min call with me