Course · Moulin Bourgeois, Verdelot (77)
100% sourdough breads and viennoiseries
per person
Not eligible for French training funding (OPCO, CPF or France Travail).
Next date5 to 7 May 20272 places leftNext date: 5 to 7 May 2027 · 2 places left
Choose a dateNot eligible for French training funding (OPCO, CPF or France Travail).
Sourdough applied to the least forgiving doughs: brioche, panettone, sandwich loaf, croissants. We mix on the first day, bake over the next two, and break down every viennoiserie recipe together.
- Length
- 3 days · 22 h
- Group
- 12 people
- Level
- Basics required
- From the oven
- 8 bakes
Who it is for
Both formats are open to everyone: professionals, career changers and passionate home bakers.
What comes out of the oven
What you bake during the course.
100% sourdough viennoiserie
100% sourdough brioche 
Croissants and pains au chocolat 
Shokupan-style sandwich loafseveral versions possible: seeded, wholemeal, plain
- Panettonefruit, chocolate
- 100% sourdough brioche
- Croissants and pains au chocolat
- Shokupan-style sandwich loafseveral versions possible: seeded, wholemeal, plain
- Panettonefruit, chocolate
100% sourdough breads
Shaped breads on T80 flourround loaf, long loaf, banneton work, couche work with stencils and decorative scoring, slow proof 
100% sourdough baguettes
- Slow-proof einkorn
- Same-day rye bread
- Shaped breads on T80 flourround loaf, long loaf, banneton work, couche work with stencils and decorative scoring, slow proof
- 100% sourdough baguettes
- Slow-proof einkorn
- Same-day rye bread
How the days run
Three days to master twice-proofed doughs: panettone, shokupan-style sandwich loaf, croissants and laminated brioche. We knead the first batches of dough on the first day, bake and knead the second batches on the second day, and on the third day, we bake the remaining doughs with slow fermentation and break down each viennoiserie recipe.
The 100% levain sourdough breads from the ‘100% Sourdough Breads’ course remain on the programme, made using either direct fermentation or slow fermentation.
0113:00 to 19:00
Theory and first doughs
- Theory: how sourdough works, fermentation, hydration, organising the work
- Mixing the slow-proof doughs
- Mixing the brioche
- Mixing the first doughs for the panettone, the sandwich loaf and the laminated brioche
- Preparing the starters for the next day
0208:00 to 16:00
Bakes and second doughs
- Mixing and baking the same-day breads
- Second mix: panettone, sandwich loaf, laminated brioche
- Shaping techniques
- Scoring and using stencils
- Baking the slow-proof breads made the day before
- Making same-day breads
- Baking the sandwich loaves
- Panettone: baked the same day and after a slow proof
0308:00 to 16:00
Slow fermentation and breakdown
- Baking some of the breads made over the two days
- Baking the slow-proof panettones and laminated brioches
- Breaking down the sourdough viennoiserie recipes
Three days, because a slow-fermented panettone cannot be sorted out in two.
Included in the price
- The 100% sourdough recipe book
- The Excel spreadsheets
- The 100% sourdough pizza, as a shared meal
- Making and tasting a 100% sourdough pizza (a friendly meal, shared together).
- A little surprise depending on the course: a savoury topped focaccia, a ciabatta or something else, depending on what is new at the time.
What to bring
- Professional kitchen wear is required, with safety shoes at the very least.
- Full professional kitchen wear is recommended if you have it.
- A notebook and pen for your notes.
The venue
Moulin Bourgeois, Verdelot (77)
rue du Moulin, 77510 Verdelot
Accommodation: holiday cottages at the Moulin Bourgeois, on site, to be booked and paid for directly with the Moulin.
See the mapThey trained at the bakehouse.
Around 400 people trained in two years.
Reviews left on our Google listing, selected by us and not verified. See the reviews on Google
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 😜 »
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! »
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. »
- 1 of 3
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 3
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! »
- 3 of 3
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. »
Dates
12 to 14 November
Under way
5 to 7 May 2027
2 places left
30% deposit when you book, balance one month before.
10 to 12 November 2027
5 places left
30% deposit when you book, balance one month before.
None of the dates ever work for you? Let’s talk: with more than four sign-ups, I open a new date.
- Full refund if you cancel up to two months before the course
- Paid in full when you book, by card, Apple Pay or Google Pay
- Invoice in your company’s name
- Taught in French
A question about this course? A 15-min call with me
A question, a date, a project
Sourdough takes patience.We start whenever you like.