France's first baking school, founded in 1929 by Grands Moulins de Paris
At the end of World War I, supplying Paris required more than just flour. It also required more bakers. In 1929, Grands Moulins de Paris founded the very first baking school in France.
The Paris School of Baking and Pastry Arts has been recognized by the government as a public benefit organization since 1935.
Today, the school is an independent Apprentice Training Center (CFA) but remains closely linked to Grands Moulins de Paris.
Every year, more than 300 apprentices and 100 adults seeking career retraining come to the school for training. EBP Paris also welcomes international students.
The school offers training for seven different certifications, ranging from the CAP to the BP, as well as the BTM in baking or pastry making.
The school's strengths
EBP Paris is a small, intimate school dedicated to baking and pastry arts. It features four pastry labs and four baking kitchens, each accommodating a maximum of 12 students to foster a close relationship between students and instructors.
The instructors support and mentor the apprentices as they compete in various professional competitions, with considerable success: several titles have been won, including Best Apprentice in France in pastry or plated desserts, Best Young Baker, and so on.
EBP Paris also works closely with educational institutions and professional organizations. This collaboration ensures the high standards of the degrees offered and enables the school to expand and enhance its programs to meet the evolving needs of the profession.
Learn more
Visit the EBP Paris website to explore all the programs offered and learn more about the curriculum.