Hello!
I am a neighborhood blogger from Paris. I would love to get some insights based on your experience in learning to make French bread. I would absolutely appreciate if you help to complete this short survey, it requires less than 3 minutes.
https://natalia114.typeform.com/to/A3LDWt
*No personal or confidential information required.
Background Story for the Survey:
I am running a blog about the neighborhood of Marais in Paris, besides other things this neighborhood boasts some really lovely artisan bakeries.A few days ago a friend of mine asked me if I could help to organize a few days training (close to a professional level) in a real bakery to master the art of French baguette making.
I have never done anything of this kind! So, I went off and started talking to the owners of the bakeries. Some refused but then a few of them loved the idea and asked me to give them more details on what kind of training people are looking for in an artisan French bakery.
I understand that there probably aren’t many forum participants who would consider traveling to Paris to learn the secrets of baking, but it would be extremely valuable for me if I could ask a few questions to learn about your preferences and share your answers with the interested bakers (it's about 1 to 4 bakeries, still to confirm). I can't return you a favor by posting something valuable around baking process but if you ever have any questions on your side or would ever love to come to Paris and should have questions, I would be happy to answer. Many thanks,Natalia
My responses are couched in the context of my experience as an instructor in the consumer market. Some would be different if I were answering from the context of an aspiring professional baker.
If it turns out that most of the people who might take the classes you are considering are a) located within easy traveling distance of Paris and b) primarily home bakers, you will probably find that they will be interested in 1 day or 2 day classes. And those held on weekends, primarily. That kind of schedule can most easily be accommodated with their existing work, school, or other activities. Some might be interested in evening classes but it is difficult to have enough time to get from raw ingredients to baked bread without going beyond peoples' bedtimes. In those kind of situations, I usually send them home with the raw dough in oiled plastic bags so that they can refrigerate it for baking later. That can be a challenge for students who live more than an hour away.
The biggest draw for a class, as I see it, is for the students to actually get their hands in the dough. They can learn the difference between a dry, tacky, or sticky dough. Or how to gauge fermentation. Or dough handling and shaping techniques. Or how bakers math works. Too many times I see someone come in wanting to learn how to make (fill in the blank) bread. They don't understand that the recipe is the least important thing they will learn. The truly important things to know are the techniques to use and how to employ them for that particular bread.
If I were on that side of the pond, I'd love to attend some of the classes you want to develop. Best wishes for your endeavor.
Paul
Hi Paul, thank you very much for your incredibly insightful answers. I will share them with the bakery owners I will be talking to next week.
My friend lives outside of France, so I was rather investigating the idea to have the opportunity to master the French know-how to people coming to Paris from other countries. The locals would surely profit from it too but are quite likely to find themselves the courses or the opportunities to learn. However, attracting foreign visitors has to do with a language barrier, and thank you for mentioning it - I got to realise that the timing is important too. Again, thank you for sharing your experience! If any kind of classes come to existence, I will be happy to be back to share the news.
I am not able to message you. I'm interested in a class in Paris. please email hbolte@comcast.net
Hi Hans, I don't have any further information on the classes but will be happy to get back to you when there is the news. Thank you for your message!