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Alexandre Laumain

Best Craftsman of France Baker 2023 MOF, 

Best of du Mondial du Pain 2023, and baker instructor

Two-day program in Budapest

29th-30th of September, 2026

What will you learn in 2 days?​​

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  • ​Classic Panettone

  •  Chocolate Panettone

  • Brioche

  •  Blackcurrant “Cloud” Brioche

  • Chocolate & Orange Brioche

  •  Apple Laminated Brioche

  • Gibassier (Provençal sweet galette)

  • One-Dough Sourdough Brioche

  • Shareable Brioche Round 

  • Coffee Brioche Dome

Information​

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Date: from 29 to 30 September  2026

Hours: 9:00 - 18:00​​

Masterclass Level: Intermediate

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Address: Magyar Cukrász Ipartestület

1185 Budapest, Üllői út 674. - Hungary​​​​

 

Early bird price​​: 195.000HUF + 27% VAT = 247.650HUF

The early bird discounted fee is valid until July 1, 2026.

This rate applies only if the full amount is paid in a single payment at the time of registration.

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Full price​​: 210.000HUF + 27% VAT = 266.700HUF

What does the price include?​

  • Detailed recipe book and dossier.

  • Simultaneous translation from French to Hungarian.

  • Coffee, water & light lunch.

  • Certificate of participation signed by Alexandre Laumain.

  • Photos with Alexandre.

  • Tasting and take-home bread & pastry collection!

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Alexandre Laumain - @alexandre_laumain_mof

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„Brioche is one of the essential foundations of the baking profession.”

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Alexandre Laumain is one of the leading representatives of the new generation of French bakers, whose career has taken him from traditional artisan bakeries to the highest levels of international competition.

He began his training alongside some of France’s finest master bakers, where he acquired a strong foundation in classical French baking before earning his Master Baker qualification. Early in his career, he achieved notable success in competitions, including a bronze medal at the European Bakery Cup in 2015. He then spent several months in Australia, improving his English, broadening his experience, and discovering new sources of inspiration.

Upon returning to France, he became Head Baker at the three-Michelin-starred La Maison Lameloise, where he worked alongside chef Eric Pras for seven years. This period proved instrumental in his professional development, while he continued to compete in numerous national and international baking competitions.

In 2023, his career reached two major milestones: he won the Best Of Mondial du Pain international competition and was awarded the prestigious Meilleur Ouvrier de France (MOF) title, one of the highest distinctions in French craftsmanship.

Fermentation lies at the heart of Alexandre Laumain’s work. Whether baking bread, brioche, or viennoiserie, he enjoys working with his own carefully maintained sourdough cultures, which bring distinctive character, rich flavour, and exceptional texture to his products. His goal is to share his knowledge, inspire fellow bakers, and help them elevate their craft to the next level.

This two-day masterclass in Budapest focuses on the technology and management of panettone sourdough, followed by the production of several newly developed brioche specialties using different fermentation methods. “During the course, we will also explore a variety of pastry fillings and prepare a 100% plant-based brioche.”

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