L'Étoile du Berger training

Franck Debieu, in a few words…

Founder of L’Étoile du Berger, Franck Debieu has been working since 1994 on the development of sourdough fermentation techniques, and more particularly on liquid sourdough, to create a range of tasty and original products that have the particularity of keeping well.

Thanks to the skills he acquired as a member of the Compagnons du Devoir and his experiences on the road, Franck Debieu is able to pass on his know-how, adopting it to all types of cultures. His observations have led him to invent a new process that feminizes the trade, reduces physical effort and enables craftsmen to be in closer contact with their customers.

C'est franck debieu

Train yourself for the CAP Boulanger

C'est franck debieu et sebatien garcia

You will benefit from the expertise of Franck Debieu and his team from L’Étoile du Berger.

In their Apprentice Training Center located in Palaiseau, 10 km from Paris, you can learn the baker’s trade and obtain the CAP Boulanger diploma.

You will also receive support for your professional project through a genuine reflection on your future.

The objectives of the CAP Boulanger training

The training prepares for the general and technical exams of the CAP Boulanger. Beyond obtaining the diploma, it aims to acquire the know-how and interpersonal skills necessary to integrate into a company in an operational capacity. It focuses particularly on developing the following skills:

The training focuses on developing the following competencies:

• Making common breads, traditional French bread, and other types of bread.

• Making raised and laminated viennoiseries.

• Making basic bakery products for catering.

• Conducting bread-making methods.

• Implementing activities while adhering to professional context-related rules: prevention, health, and environmental regulations.

For any information and to obtain the CAP Boulanger registration dossier, please contact us via this form.

“Sourdough& Stone-Ground Flour” Training

Our Bakery Consultant service is designed to support bakers in harnessing the fascinating world of stone-ground flour mills.

Explore new flavors by creating breads with stone-ground flours and natural sourdough.

In collaboration with Franck Debieu, an expert in baking and sourdough, we offer a training dedicated to breadmaking with stone-ground flours from the MÉLIA mill.

Placing humans at the center of every project, this training covers various crucial aspects of the baker’s craft using stone-ground flours and natural sourdough:

• Understanding the knowledge and impact of fresh flours
• Understanding the role of the dough in baking
• Function and influence of stiff and liquid sourdough starters
• Importance of manual and mechanical kneading
• Role of fermentations

You will be immersed in the heart of baking with flour obtained from MÉLIA stone mills.

On voit des pains pétrir la pâtes

This training primarily aims to raise awareness among participants about the impact of stone-ground flours and to promote the success of the baker’s project.

The conditions for the training:

• QUALIOPI training for businesses
• Individual personalized training: €3,000
• Group training for 5 or more people: €890 per person
• Duration: 3 days
• Training location: At l’Étoile du Berger, 6 Rue Ambroise Croizat, 91120 Palaiseau
• On-site training at your bakery available upon request

For more information about the “Sourdough and Stone-Ground Flour” training, please contact Franck Debieu and his team via this form.