A student from the International Bakery School learns to divide “dough” on April 18, 2018
Leave his open space for the warmth of a bakehouse: from all over the world in search of a life with “more meaning”, dozens of apprentices are trained in organic French bread, in Haute Provence, in a school unique in it’s genre.
Steward of Air France, Financial Director in the United States, corporate lawyer … They are ten to have plated their lives before and to work in the “laboratory” of the International School of Bakery, Noyers-sur-Jabron (Alpes-de-Haute-Provence).
Farewell executive committees and reports of activities, the students, at 30, 45 or 60 years, get their hands dirty. On the program, in a chalet-style building, making natural leavened loaves and monitoring the mess, to the degree.
Yuko Makino, who left at the age of 33 “ordinary administrative work”, applies to divide soft and golden “dough”. Focusing on the appetite for French products, she plans to open a bakery in central Japan, where she comes from.
From “pre-fermentation” to cooking through the “rheology” of pasta, the control of the hydration rate, or “alveology”, the methods are additive and 100% natural, but nothing is left to hazard.
– From Toulouse to Hong Kong –
A student of the International School of Bakery, in April 2018, in Noyers-sur-Jabron (Alpes-de-Haute-Provence)
“Yes, you can be a baker in three months”, even if you want to improve afterwards, says Thomas Teffri-Chambelland, the founder of this school, independent of the large milling groups that provide the bulk of artisan-bakers in France.
A craft in crisis that has “not much” to do with the profession of organic bakery. Here, we work only with natural leaven, a process that requires much more time. In this buoyant sector, more than a hundred old people have already launched their business, from Toulouse to Hong Kong via Reunion and medium-sized cities.
The school, the only one in France to issue a bakery diploma, relies on its results (80% of the old people start their business and none has closed since 2006, according to the management) to renew this year its recognition by the State. , acquired in 2013.
In the meantime, the property is full one year in advance. Sign that many share the same “quest for meaning”.
Among them, Sophie Ortiz, a Berliner, was tired of seeing her job as an editor of textbooks more and more dehumanized, “preformatted”. His graphic designer relocates to New Caledonia, the model maker in Australia. It communicates only through the network. “At one point, you wonder what you’re doing here, anyone could be in your place,” said the mother of five.
Daniel, a jewelery merchant, has jumped after a blues. He was working from home, at a distance with Indonesian manufacturers: “My children were unable to say what my job was, everyone thought I did not care.”
– “Feet on the ground” –
Some students finance themselves through vocational training, others pay about 12,000 euros. “We take adults who are down to earth,” says Teffri-Chambelland.
“They come with a good part of dream that we apply to deflate and preserve at the same time,” says the teacher who helps them build their “business plan”.
Thomas Teffri-Chambelland, founder of the International School of Bakery, April 18, 2018 in Noyers-sur-Jabron (Alpes-de-Haute-Provence)
All have already a specific project in mind, as Pascal Pellaudin, who has put at 43 years a job of financial director at 200,000 euros per year. He felt “like a pawn busy making the happiness of a great leader”.
Based in Boston, he has invested his savings and future retirement to establish his brand “Only Sourdough”, and is working with three apprentices in his morning program: prepare 25 loaves, 8 buns, 40 baguettes and 15 pitas .
The director of the school also had a first life, organic teacher in college, before choosing the bakery.
Loving cereals and natural breadmaking, Mr. Teffri-Chambelland founded several bakeries and a rice flour mill, guaranteed gluten-free. His new dream: to create a conservatory to save traditional bread recipes from around the world.