The Paris School of Baking and Pastry Arts has once again this year confirmed its position as the leading school in the industry with this record-breaking 98% success rate, proof of our commitment: to train the future talents of French baking and pastry at the highest level.
Excellence at the Heart of the Wheat-Flour-Bread Supply Chain
Founded in 1929 by Grands Moulins de Paris and supported by the VIVESCIA Group and its member farmers, the EBP is the only school in France—nearing its centennial—exclusively dedicated to the trades of baking and pastry making. Deeply embedded within the industry, our institution stands as the benchmark for training highly qualified bakers and pastry chefs.
Training the talents of tomorrow goes beyond simply earning a diploma. It involves instilling a commitment to excellence and a passion for the craft, while using high-quality ingredients provided by prestigious partners such as Lesaffre, Cacao Barry, Elle & Vire, and Les Vergers Boiron.
An immersive learning experience and personalized support
The school’s unique identity is based on a simple promise: hands-on, personalized learning.
– Small class sizes: limited to 12 students per lab or baking room to ensure highly personalized attention.
– A strong professional network: renowned mentors provide our graduates with an ideal springboard into the job market.
– Long-term support: our teams guide each student through every stage of their journey, well beyond their time at school.
Congratulations to the Class of 2026 on their remarkable achievements!
Breakdown of results by degree:
* We are still waiting for the BAC makeup exam this Thursday for one of our students and the results of three students in the CAP Pastry program who are taking their exams in September, which could further improve this already remarkable score.
