How to run a successful bakery


In these workshops, high-potential craftsmen learn new baking techniques (heritage and organic bread) and hone their pastry skills (croissants and cakes) to boost sales.

Michel Izard presents different case studies illustrating how to draw on local potential for growth by cultivating authenticity in baking, to fully meet consumer expectations.

For more information, do not hesitate to contact us. We will be happy to answer your questions.


Three consulting options