BAKERY is part of the International Pastry Course at Ferrandi. Bakery is a whole different thing. You can’t be both, you’re either a Boulanger or Patissier, and now I see why. The only main domain that Boulangers and Patissiers share is VIENNOISERIE (Croissants, Pain au Chocolat, Pain au Raisins, etc) and certain breads, for example, the Kougloff.
Usually, bakery is a 5 hour lesson. You may have only this in your scheduled day or it may be shared with patisserie which means your day can look like this
Tuesday: 8am – 1pm Patisserie (pastry) and 1:30pm – 7:30pm Boulangerie (baking). And 7:30pm doesn’t mean one foot outside the school and the other foot in the doorway of your home. No, no, no…. at 7:30 you’ll most likely be cleaning up. This is the same for Patisserie and Boulangerie classes. These courses and this career requires you to be flexible with your time. But, the perks of this kind of work is you’re working with food. The downside, you physically may be exhausted. I don’t know about you but I like that feeling after a good hard day. I feel like, “yes”, I’ve accomplished something! (and not sitting around on my asse all day staring at a computer screen – but that’s just me).