Prerequisite:
- Series I-IV
- Priority given to those signing up for the full 2024 Training Series I-IV
Please Note:
- Spaces limited to 12 participants; first come, first serve
What’s included?:
- Student Pickup from the Marseille Airport OR Aix en Provence TGV Station the Sunday evening prior to class start
- Student Dropoff at Aix en Provence TGV Station on Friday evening when classes end.
- Each student will share a room with one other student. You will be staying in locals’ homes in a typical provençale house coordinated by EIDB.
- Daily travels to/from student housing to EIDB from Sunday evening before class start until Friday evening
- Daily light breakfast & light lunch
Course Description
We invite students who have taken Series I-IV on a trip abroad to learn with our friends at Ecole Internationale de Boulangerie (EIDB)!
EIDB is in the Alpes de Haute Provence region in the South of France. EIDB is a European leader in baking naturally leavened products founded by biologist and professor Thomas Teffri-Chambelland.
Most of this Series will be spent learning about naturally leavened bread and viennoiserie at EIDB. For one of the days, students will take a tour of a mill and bakery.
For more information on the class including class schedule and table of contents, email us at: customerservice@sfbi.com.
Please send your application to customerservice@sfbi.com to register for the class.
Check-in
If you have any concerns or questions, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning.
Training Series Cancellation policy
Any notice of cancellation or transfers, please refer to our cancellation policy link HERE.
Course Materials
Listed below are the items you must bring to class.
- Pens or pencils. You will use these to take notes in the classroom and the lab.
- Permanent marker. This piece of “equipment” is invaluable in the labs.
- Hair restraint. For safety and sanitation, you must restrain your hair if it’s long.
Attire
- Closed-toe, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.
- For safety, your pants must cover your entire legs. For your comfort, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.
- White chef’s coat. This is optional item. However, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly, they keep you warm when it’s cold and cool when it’s hot.
