The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I enjoy eating them just as much.
For a long time I made do, finding recipes and information here and there, getting quite a long way by trial and error. But an idea was gradually taking root in my mind: I really needed to go and learn properly, and from real bakers.
For a long time I made do, finding recipes and information here and there, getting quite a long way by trial and error. But an idea was gradually taking root in my mind: I really needed to go and learn properly, and from real bakers.
Last modified on: March 24th 2018
The Holy Grail of French bakers
The best plan seemed to be to take a CAP course (vocational qualification with certificate) in baking. This meant I would need to find not only the time necessary, but also the money (and this training doesn’t come cheap) and somewhere to do it.
I can tell you, it didn’t take long to decide on the “where”. As any French baker in the know will tell you, there’s one institute that really counts: the Institut National de la Boulangerie Pâtisserie (INBP) in Rouen – more or less the Holy Grail of professional bakers in France. If I had to come up with an analogy from a parallel universe, it would be the Harvard or MIT of bakers, no less.
From first having the idea to actually making this project happen took several years. To get on this famous course in Rouen I had to raid my piggy bank and clear five and a half months of sabbatical leave, temporarily leaving behind the world of IT in Brest and, along the way, dipping a toe back into student life (and as a rather “mature” student, you might have guessed).
Well, I managed it. Now here I am, training in Rouen since the beginning of January 2018, totally immersed in the world of baking!
I can sum it all up for you quite easily in two words: exciting and exhausting.
Exciting, because the training is extremely enriching, led by trainers with near encyclopaedic knowledge, who know all there is to know and can reply to every question. Their technical know-how and practical skills are simply amazing. These guys (yes, we haven’t have a woman tutor so far) are capable of explaining all the how and why to do with the importance, reasons, angle, size and number of cuts to make with a blade on the top of a loaf before it goes in the oven. Exciting, as I was saying – I’m learning so much from rubbing shoulders with them and I’m thrilled to bits about it.
Exhausting, too, because we have 4 baking sessions per week (minimum), each one lasting six and a half hours, starting at either six in the morning or one in the afternoon. Believe me, there’s no down time at all for the whole session: we calculate, weigh, knead, divide out, shape, prepare, decorate, cook and finish. We are all completely wiped out by the end of the session, happy to a greater or lesser degree with what we have produced (bread and viennoiseries), as you can imagine.
Baking is a school of “the perfect gesture”, and it’s very difficult to get this just right. There’s no secret: the only way is to do it again and again, over and over, in order to improve by small steps. Sometimes proud of what one has made when it comes out of the oven (rarely), sometimes disappointed (often), but always happy because, after all, it’s there to be eaten and it tastes good, even if it doesn’t look particularly beautiful, well-shaped or regular.
I’m about halfway through the course as I write these lines, and when I look at the photos of my first croissants, just over a month ago, and the ones I’m making now, I tell myself that there is still hope.
And why am I telling you all this, I hear you ask? Well, because it is affecting the website in two ways:
1) You may have noticed that the frequency of new recipes had gone down considerably. This is simply because I’m a long way from my own kitchen and this course is taking up close to 100% of my time, so I have very little left for publishing.
2) Also, I’m now aware that quite a lot of what I have written in the bakery articles and recipes is in need of a freshen-up, with better explanations, additions and, in some cases, corrections. But don’t worry; as soon as I have earned the title of Baker, and have the certificate to prove it, I’ll be on the case and get down to it seriously.
So, wish me luck, and the stamina to make it to the end… :-)
I can tell you, it didn’t take long to decide on the “where”. As any French baker in the know will tell you, there’s one institute that really counts: the Institut National de la Boulangerie Pâtisserie (INBP) in Rouen – more or less the Holy Grail of professional bakers in France. If I had to come up with an analogy from a parallel universe, it would be the Harvard or MIT of bakers, no less.
From first having the idea to actually making this project happen took several years. To get on this famous course in Rouen I had to raid my piggy bank and clear five and a half months of sabbatical leave, temporarily leaving behind the world of IT in Brest and, along the way, dipping a toe back into student life (and as a rather “mature” student, you might have guessed).
Well, I managed it. Now here I am, training in Rouen since the beginning of January 2018, totally immersed in the world of baking!
I can sum it all up for you quite easily in two words: exciting and exhausting.
Exciting, because the training is extremely enriching, led by trainers with near encyclopaedic knowledge, who know all there is to know and can reply to every question. Their technical know-how and practical skills are simply amazing. These guys (yes, we haven’t have a woman tutor so far) are capable of explaining all the how and why to do with the importance, reasons, angle, size and number of cuts to make with a blade on the top of a loaf before it goes in the oven. Exciting, as I was saying – I’m learning so much from rubbing shoulders with them and I’m thrilled to bits about it.
Exhausting, too, because we have 4 baking sessions per week (minimum), each one lasting six and a half hours, starting at either six in the morning or one in the afternoon. Believe me, there’s no down time at all for the whole session: we calculate, weigh, knead, divide out, shape, prepare, decorate, cook and finish. We are all completely wiped out by the end of the session, happy to a greater or lesser degree with what we have produced (bread and viennoiseries), as you can imagine.
Baking is a school of “the perfect gesture”, and it’s very difficult to get this just right. There’s no secret: the only way is to do it again and again, over and over, in order to improve by small steps. Sometimes proud of what one has made when it comes out of the oven (rarely), sometimes disappointed (often), but always happy because, after all, it’s there to be eaten and it tastes good, even if it doesn’t look particularly beautiful, well-shaped or regular.
I’m about halfway through the course as I write these lines, and when I look at the photos of my first croissants, just over a month ago, and the ones I’m making now, I tell myself that there is still hope.
And why am I telling you all this, I hear you ask? Well, because it is affecting the website in two ways:
1) You may have noticed that the frequency of new recipes had gone down considerably. This is simply because I’m a long way from my own kitchen and this course is taking up close to 100% of my time, so I have very little left for publishing.
2) Also, I’m now aware that quite a lot of what I have written in the bakery articles and recipes is in need of a freshen-up, with better explanations, additions and, in some cases, corrections. But don’t worry; as soon as I have earned the title of Baker, and have the certificate to prove it, I’ll be on the case and get down to it seriously.
So, wish me luck, and the stamina to make it to the end… :-)
Lasts posts
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20241,0235
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20242,2515
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20242,2185
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20242,0925
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20245,0335
Other pages you may also like
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201358 K4.5
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...April 22th 20236,1364.9
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...March 26th 201240 K4.5
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201340 K4.3
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...May 2nd 2017107 K4.5
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this page