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.
Benoit
Directeur Bourgeois Frères SchoolWhile 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.
Antoine
Consultant BakerWith experience at some of the most renowned bakeries—Gontran Cherrier, Cyril Lignac, and The French Bastards—Antoine has also built an international career, from London to Los Angeles. His true passion and specialty? The art of laminated dough.
Frédéric
Consultant BakerFrédéric 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.
Juliette
Sales trainerA business owner and sales representative at Moulins Bourgeois, Juliette recently joined the teaching team at École Bourgeois Frères. With her sharp business sense and extensive background in premium establishments, she brings valuable expertise to the sales side of the workshop “Opening a Bakery with 100% Raw Flours.”
Maximilien
Consultant BakerMaximilien 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.
Maxime
Consultant BakerMaxime 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.
Romain
Consultant BakerRomain 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.
Sylvie
Sales trainerHaving run her own bakeries both in urban and rural settings, Sylvie combines hands-on experience with a warm, welcoming personality. She is the perfect guide for anyone looking to elevate their customer experience and boost sales.
Stéphanie
Sales trainerWith 20 years of bakery ownership in Paris and Sarthe department, followed by a successful career in sales, Stéphanie offers a rare blend of technical expertise and commercial insight. Her practical, tailored advice will inspire and support every participant.
William
Consultant BakerWilliam 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.
at your disposal.
Click on the baker for more info
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.
