Tailor-made training
On request
Optimise your production, showcase your team and grow your 100% sourdough range.
- Length
- Flexible
- Group
- One to one
- Level
- Professionals
- Venue
- At your business
Flexible · One to one · Professionals · At your business
Shaping
With my experience of creating and developing bakeries producing up to 3,000 loaves a day, I bring concrete expertise and a personal approach to move your business forward, without ever losing sight of what matters: the quality of the products and the skill of your team.
Working alongside your team in your own bakery, I help you improve your methods, optimise your organisation and pass on my vision of sourdough baking.
Streamlining production, making the most of your equipment, creating new sourdough products, management and ergonomics: together we identify the improvements that suit your business best. I also give you practical tools to support the change: recipe calculation sheets, ready-to-use recipes and tools built for your needs.
With my experience of creating and developing bakeries producing up to 3,000 loaves a day, I bring concrete expertise and a personal approach to move your business forward, without ever losing sight of what matters: the quality of the products and the skill of your team.
Working alongside your team in your own bakery, I help you improve your methods, optimise your organisation and pass on my vision of sourdough baking.
Streamlining production, making the most of your equipment, creating new sourdough products, management and ergonomics: together we identify the improvements that suit your business best. I also give you practical tools to support the change: recipe calculation sheets, ready-to-use recipes and tools built for your needs.
What it can cover
- Streamlined production
- Making the most of your equipment
- New sourdough products
- Management and ergonomics
- Calculation sheets and recipes
- Support before and after
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