The Art of International Bread Baking

America has fallen in love with traditional European breads. Aromatic with herbs, studded with raisins, or simple and honest, these breads are as fascinating to make as they are delicious. Now you can learn to bake international artisan breads—handmade quality, produced in quantity—in just 6 weeks at The French Culinary Institute.

You'll start with basics and theory—how flour, water, yeast, salt and other ingredients can create anything from a shiny-crusted baguette to a dark, chewy pumpernickel. On the first day, you'll bake French Baguettes and Pain au Levain.

In three two-week units, you will bake:

• The most beloved breads of France
• German and Eastern European breads - working with and understanding rye flours and rye sours
• Italian breads, from a crusty ciabatta to thin, crunchy grissini

Work with a great baker until you become one yourself.

Most of all, you'll be mixing, fermenting, shaping, proofing, scoring and baking loaves with an accomplished baker until you become one yourself. Your Final Project will attest to all you've learned.

Once you have met all requirements, you will receive Le Diplôme du Boulanger.

Classes are available, but fill quickly. To get more information, click here and we'll send you a free information packet to get you started. Or, if you like to speak with an admission rep, please call 1-888-FCI-CHEF.