Due to COVID-19 and government regulations, the Bellouet Conseil school is currently closed. Orders for the book « Passion & Tradition Boulangères » are possible by internet on the Bellouet Conseil website but they will not be processed until the school resumes activity. The Bellouet school staff are doing everything to resume as quickly as possible. We thank you for your understanding.
Ludovic Richard – Jean-Michel Perruchon
How to value unsold items!
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Come and meet me if you so wish at the school Bellouet Conseil from Monday 9th to Wednesday 11th March for a training course of three days. We will create together a range of Bakery products : Stoneground flower tarts ; chocolate Baguettines ; Foccacia with Pesto ; Foccacia with tomato flakes and poppy seed ; Rye flour tart on natural leaven ; Baguettes with vegetables ; Bread with orange and aniseed…
and Sweetbreads like : ‘Douceur des Iles’ – Craquantine Poires Caramel-Délice d’Automne Brioche with chocolate- Croissant- Roulé mangue-passion- chocolat, Caprice de Bretagne… and many others…
