Franck Debieu

His mission:

Founder of the L’Étoile du Berger bakeries, Franck Debieu has been working since 1994 to develop sourdough fermentation techniques.

More specifically with liquid sourdough, to create a range of tasty and original products that have the particularity of keeping well.

Thanks to his experience with the Compagnons du Devoir and his many travels, Franck Debieu has been able to pass on his know-how by adapting it to all types of culture. His observations have also led him to invent a new process that allows the profession to be feminised, reduces physical effort, and enables craftsmen to be in closer contact with their customers.


Every day in his bakeries as in his laboratories, the teaching of Franck Debieu is put at the service of the product to offer simple recipes but always imprinted with authenticity, To be part of an approach that helps preserve the environment he carefully selects high-quality ingredients such as CRC (Controlled Sustainable Farming) flours, AOC Poitou Charentes butter and selects the grain locally to grind it with its MÉLIA mill to obtain unique fresh flours.


Its consultants also travel to the four corners of the world to support people wishing to progress in their quest for excellence.


Learn more at the Institut de l'Etoile du Berger

Franck Debieu offers a training, click here to learn more!

Franck  Debieu
Master baker
Palaiseau, France

Founder of the L’Étoile du Berger bakeries, Franck Debieu has been working since 1994 on the development of sourdough fermentation techniques…

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Jean-Pierre  Olivero
Bédoin, France

Jean-Pierre Olivero, a baker located at the foot of Mont Ventoux, is working on the concept of baking with fresh whole grain flours.

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Nadia  Sammut
Cadenet, France

My job today is to pass on my knowledge from the farm to the plate, via all my colleagues in the kitchen and in processing …

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