Advanced and Creative Bread and Viennoiserie with Brian Bouclet

Born in Arras in Hauts de France in 1987, Brian Boclet, son of a baker, grew up in the accommodation above the family bakery in Roubaix. The smells of pastries and hot breads awaken his appetite and curiosity. He wanders among the pastry bakers who keep him busy with small tasks. The bakery is for him a space of sensory and taste discovery. He also likes to stop by the store where he often helps his mother with sales. At the time of his orientation he must make a choice: bakery or sale. He opts for sales and will go as far as obtaining his BTS MUC. In the process, he enriched himself with experiences abroad, notably Cambridge, London and Singapore.
Back in France, he decided to join his parents' business in order to pursue the profession of baker. Alternately, he passed CAP, BP and BM at INBP where his passion was revealed and then spent 2 years in Paris to acquire new techniques from recognized bakers. In the South-West, he then took over a business with which he achieved success in local competitions (traditional French baguette, butter croissant, etc.). After 6 years of management he left for Switzerland, he joined the team of Thomas Marie MOF baker at the Lausanne hospitality school as a master teacher of practical arts. Thomas Marie becomes his mentor and friend during the preparation of the Meilleurs Ouvriers de France baker competition where Brian Boclet will be a finalist. Tenacious and epicurean, he never ceases to rise professionally through his creativity in this profession that he loves so much. Through hard work, it is in July 2023 that Thomas Marie gives Brian the keys to the prestigious EHL bakery founded 10 years earlier with Jean-Marie Lanio. On the road to a new challenge, Brian becomes the new chef EHL bakery at the head of a team that has seen him grow.

Dates: April 29 - May 2 , 2024 (9:00 am - 5:00 pm EST)

Program

Breads

• • Cannelée crown quinoa germé
  • Old fashion wheat bread
  • Sourdough bread
  • French traditional baguette
  • Country style bread

Snacking

o Feuilletée saucisse volaille

o Suisse jambon moutarde

Prestige pastries

o La spirale aux 2 citrons

o Le dôme caramelisé marrons cassis

o La couronne exotique

o La brioche dentelle

o Le petit coussin

§ orange vanille

§ café

§ framboise citron

o Le calice chocolat praliné

o Fleur vanille framboise

o La fleur pralines rose orange sanguines version individuelles

Sharing pastries

o La fleur de pralines oranges sanguines

o Pain chocolat 3.0 XXL

Classics french pastries

o Mon pain au chocolat 3.0

o Le croissant au beurre

o Les minis kouign aman suzette

What to Wear

All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid, no lace-ups).

What will be Provided

All tools, equipment, and ingredients will be provided. Students will receive electronic recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.

Nearest Hotels

Too many to list. Just enter the address into google maps and search for nearby hotels.

TERMS AND CONDITIONS:

Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.

Attendees or enrollees of any other class will get a 5% discount from the price of any other class taken the same year. Contact PAA for details.

Cancellation Policy:

A full refund (less a $30 administration fee) will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount (less the $30 administration fee) for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference.

We recommend contacting PAA to confirm enrollment before booking a trip to Miami.

Host or Publisher Pastry Arts Academy