A support service at your disposal
Efficient service is based on exchanging information but also on excellent knowledge of your team, your equipment, and your needs. Based on this observation, we will be able to introduce a range of products and bread-making processes that suit you best.
When we visit a client's bakery, the end goal is learning and mutual exchange. Our bakers in charge of demonstrations greatly appreciate such on-site visits, which allow them to share a specific know-how, each time in a very different context.
We can organise such visits for one or several days.
Benoit
Directeur Bourgeois Frères School
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While learning his trade with the Compagnons du Devoir*, Benoît travelled to towns all around France - Angers, Brest, Rouen, Bordeaux, Nîmes, Reims and Strasbourg – while discovering the many different baking techniques. Since arriving at Moulins Bourgeois in 2009, his role has evolved at the same time as the training offer and he is now in charge of the Bourgeois Frères School.
benoit.reffin@ecolebourgeoisfreres.com
While learning his trade with the Compagnons du Devoir*, Benoît travelled to towns all around France - Angers, Brest, Rouen, Bordeaux, Nîmes, Reims and Strasbourg – while discovering the many different baking techniques. Since arriving at Moulins Bourgeois in 2009, his role has evolved at the same time as the training offer and he is now in charge of the Bourgeois Frères School.
benoit.reffin@ecolebourgeoisfreres.com
Yvan
Consultant Baker
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Nothing stops Yvan! When called out to help our customers, he has a reputation for never giving up and working methodically until he finds a solution no matter how hard the problem. This baguette specialist has been part of the Moulins Bourgeois team for 25 years.
yvan.krulic@ecolebourgeoisfreres.com
Nothing stops Yvan! When called out to help our customers, he has a reputation for never giving up and working methodically until he finds a solution no matter how hard the problem. This baguette specialist has been part of the Moulins Bourgeois team for 25 years.
yvan.krulic@ecolebourgeoisfreres.com
Fabien
Consultant Baker
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Fabien grew up in a baker’s and then set off to travel around France with the Compagnons du Devoir. Deeply interested in history in general (and the First World War in particular), he has developed a taste (and a skill) for sourdough bread and ancient grains.
fabien.limousin@ecolebourgeoisfreres.com
Fabien grew up in a baker’s and then set off to travel around France with the Compagnons du Devoir. Deeply interested in history in general (and the First World War in particular), he has developed a taste (and a skill) for sourdough bread and ancient grains.
fabien.limousin@ecolebourgeoisfreres.com
Frederic
Consultant Baker
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Frédéric learned his trade with the Compagnons du Devoir and has been sharing his expertise at Moulins Bourgeois since 2009. His forte is his mastery of baking bread, however above and beyond baking, Frédéric is a hedonist who loves cooking. He excels at improvising new recipes, which means it’s often his job to put his passion into training related to savouries.
frederic.gautier@ecolebourgeoisfreres.com
Frédéric learned his trade with the Compagnons du Devoir and has been sharing his expertise at Moulins Bourgeois since 2009. His forte is his mastery of baking bread, however above and beyond baking, Frédéric is a hedonist who loves cooking. He excels at improvising new recipes, which means it’s often his job to put his passion into training related to savouries.
frederic.gautier@ecolebourgeoisfreres.com
Maximilien
Consultant Baker
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Maximilien was France’s best young baker in 2011 and French champion in 2017. He has won Europe’s best baker title twice (in 2017 and 2019) and is above all a valued team member! His speciality is artistic creations and he has an excellent command of pastry making. You will notably find him teaching our new course on bread decorating.
maximilien.tetard@ecolebourgeoisfreres.com
Maximilien was France’s best young baker in 2011 and French champion in 2017. He has won Europe’s best baker title twice (in 2017 and 2019) and is above all a valued team member! His speciality is artistic creations and he has an excellent command of pastry making. You will notably find him teaching our new course on bread decorating.
maximilien.tetard@ecolebourgeoisfreres.com
Maxime
Consultant Baker
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Maxime first trained in science, before finally choosing baking. He studied at the INBP in Rouen and then went on to work in several famous bakeries in Paris. A globetrotting marathon runner, he is responsible for demonstrations in other countries and specialises in travel cakes at the Bourgeois Frères School.
maxime.debat@ecolebourgeoisfreres.com
Maxime first trained in science, before finally choosing baking. He studied at the INBP in Rouen and then went on to work in several famous bakeries in Paris. A globetrotting marathon runner, he is responsible for demonstrations in other countries and specialises in travel cakes at the Bourgeois Frères School.
maxime.debat@ecolebourgeoisfreres.com
Romain
Consultant Baker
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Romain is originally from Lorraine in the east of France, but baking took him first to Alsace and then Normandy, before he left France for Germany and the USA. He has been working at Moulins Bourgeois since 2020, amazing everyone with his skill at making the perfect pâté en croûte. Most of the time, he also teaches the “Taking over or starting your own bakery” workshops.
romain.divo@ecolebourgeoisfreres.com
Romain is originally from Lorraine in the east of France, but baking took him first to Alsace and then Normandy, before he left France for Germany and the USA. He has been working at Moulins Bourgeois since 2020, amazing everyone with his skill at making the perfect pâté en croûte. Most of the time, he also teaches the “Taking over or starting your own bakery” workshops.
romain.divo@ecolebourgeoisfreres.com
William
Consultant Baker
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William trained with the Compagnons du Devoir and even carried out part of his Tour de France at Moulins Bourgeois. After working in London and Bordeaux, he has just joined our team of consultant bakers. He has an affinity for specialty breads, granary bread and creative baking in general.
william.lies@ecolebourgeoisfreres.com
William trained with the Compagnons du Devoir and even carried out part of his Tour de France at Moulins Bourgeois. After working in London and Bordeaux, he has just joined our team of consultant bakers. He has an affinity for specialty breads, granary bread and creative baking in general.
william.lies@ecolebourgeoisfreres.com