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Aurélien Le Mouillour

Best Craftsman of France Baker MOF 2023.

Baker instructor at the famous French INBP baking and pastry school.

Two-day program in Budapest

24th-25th of February, 2026

What will you learn in 2 days?​​

  • Sourdough Baguette

  • Sourdough Country Bread

  • Raisin and Hazelnut Country Bread

  • Legume Loaf

  • Cornbread with Tiger Pattern

  • Cornbread with Dried Fruits

  • Shaped Loaves

  • Multigrain Wheat Bread

  • Stone-Ground Wheat-Spelt Bread

  • Whole Wheat Loaf

  • Rye Loaf

  • Nordic Multigrain Bread

  • Gâche, Normandy Brioche

  • Kouign-Amann, Sourdough

Information

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Date: from 24 February to 25 February 2026

Hours: 9:00 - 18:00​​

Masterclass Level: Intermediate

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Address: Bonbonier Gasztroműhely

1092 Budapest, Ráday u. 25-27. - Hungary​

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Special full price: 195.000HUF + 27% VAT

​​​The early bird discounted fee is HUF 180,000 + 27% VAT and is valid until January 18, 2026.

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

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 Aurélien Le Mouillour.

  • Photos with Aurélien.

  • Tasting and take-home bread & pastry collection!

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Aurélien Le Mouillour - @aurelien_le_mouillour

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New Sourdough Trends!


“Sourdough, less salt, and no additives.

The focus of the masterclass is on confidently mastering the fundamentals of sourdough technology, which allows participants to offer products in their stores from the very next day that are not only delicious and long-lasting but also nutritionally outstanding” - said Aurélien Le Mouillour, a French baker, when I asked him about the concept behind his sourdough course in Budapest.

Despite his young age, Aurélien possesses exceptional expertise. In 2023, at just 29 years old, he was awarded the prestigious MOF title (Meilleur Ouvrier de France – Best Craftsman of France), an extraordinary achievement given his age! Coming from a family of bakers, he helped out in the family bakery from a very young age. It was therefore a natural path for him to attend a baking technical school and later earn a higher-level qualification at the renowned INBP (National Professional Boulanger Institute of France).

After graduating, the school invited him to become a teaching instructor at just 22 years old. At the same time, he expanded his knowledge in the bakeries and pâtisseries of MOF-awarded professionals, including serving as production manager for Christophe Cressent. Following his MOF recognition, he now conducts courses worldwide and develops products for bakeries.

“I have put together a comprehensive bakery product range for the course. With this program, we aim to simplify workflows so that they can be easily and efficiently applied in everyday productio” - promises the French baker.

Those who attended his spring pastry masterclass in Budapest experienced firsthand how dedicated and professional Aurélien is, and how outstanding his recipes are.

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