Optimal recipes are key to obtaining a balance in flavour and characteristics. Existing products should live up to expectations. When it comes to new products, other questions are at play. What’s popular, what does the consumer want? We engage in conversation, assess your products, and examine room for improvement.
What’s the right process when it comes to baking bread? Doing it quickly or taking your time? There’s a correct answer for each product. Atelier du Pain provides support to bakers and advises on the best options. We review the process and discover whether it can be smarter, better or more fun, to optimise the process.
Atelier du Pain develops and delivers trainings, based on theory and practice. Would you like guidance to help you explore technical aspects and deepen your knowledge of them? Together, we can set up the right approach.
- Quality support
- Product development
- Production planning
- Product assessments
Patience means attention. And that means quality. Would you like to work smarter, differently? Do you want to make your craft more fun and your product even better? Rise to new heights with Atelier du Pain for the best results.
Meester Boulanger Peter Bienefelt