Masterclass
On request
Let’s share another vision of 100% sourdough baking.
- Length
- Flexible
- Group
- One to one
- Level
- Training centres
- Venue
- At your premises, in France and abroad
Flexible · One to one · Training centres · At your premises, in France and abroad
The ring loaf
After teaching in Belgium, Mexico and many regions of France, I still take as much pleasure in passing on my passion and sharing my vision of 100% sourdough baking.
I come to your training centres and teaching bakeries, in France and abroad, to give tailor-made masterclasses adapted to your needs and your audience.
Products to make, organisation of the course, number of participants: together we build a personalised programme to give your trainees a rewarding experience.
After teaching in Belgium, Mexico and many regions of France, I still take as much pleasure in passing on my passion and sharing my vision of 100% sourdough baking.
I come to your training centres and teaching bakeries, in France and abroad, to give tailor-made masterclasses adapted to your needs and your audience.
Products to make, organisation of the course, number of participants: together we build a personalised programme to give your trainees a rewarding experience.
What it can cover
- A programme built with you
- Products and number of participants of your choice
- In France and abroad
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