France's first bakery school created in 1929 by Grands Moulins de Paris
At the end of the First World War, supplying Paris needed more than just flour. We also needed more bakers. In 1929, Grands Moulins de Paris created the very first bakery school in France.
The École de Boulangerie et de Pâtisserie de Paris has been recognized as a public utility by the State since 1935.
Today, the school is an independent apprentice training center (CFA), but still closely linked to Grands Moulins de Paris.
Every year, more than 300 apprentices and 100 adults undergoing professional retraining come to the school. EBP Paris also welcomes international students.
The school offers training for 7 diplomas, from CAP to BP, as well as BTM in bakery and pastry-making.
The school's assets
EBP Paris is a school on a human scale, dedicated to baking and pastry-making. The school has 4 pastry laboratories and 4 bakeries, each of which can accommodate a maximum of 12 students, to ensure close contact between students and instructors.
Our trainers guide and advise our apprentices in the various trade competitions, with some success: several titles of Best Apprentice of France in pastry or plated dessert, Best Young Baker, and so on.
EBP Paris also works closely with institutional and professional training bodies. The work we do together guarantees the high standards of the diplomas we offer, and enables us to broaden and enrich our training courses to meet the changing needs of the profession.
Learn more
Visit the EBP Paris website to find out about all the courses on offer and the details of the teaching.