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
25th-26th of March, 2025
What will you learn in 2 days?
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Sourdough baguette
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Buckwheat, sourdough bread
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King cake
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Crown - MOF award winning pastry
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Ship - MOF award-winning pastry
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Nest - MOF award-winning pastry
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Ear of wheat - hazelnut and chocolate brioche
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Cappuccino brioche disc
Information
Date: from 25 March to 26 March 2025
Hours: 9:00 - 18:00
Masterclass Level: Intermediate
Address: Magyar Cukrász Ipartestület
1185 Budapest, Üllői út 674. - Hungary
Price: 195000HUF + 27% VAT
What does the price include?
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Detailed recipe book and dossier.
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Simultaneous translation from French to Hungarian.
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Coffee, water & light lunch.
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Certificate of participation signed by Aurélien Le Mouillour.
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Photos with Aurélien.
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Tasting and take-home dessert collection!
Aurélien Le Mouillour - @aurelien_le_mouillour
Further development of classic techniques and innovative solutions are the trend of the future!
"In recent years, there has been a huge development in terms of the shape and taste of pastries. At the same time, bread consumption shows a decreasing trend. It is up to us, the bakers, to stand out with our offer and to make products with new shapes and flavors from high-quality local ingredients with efficient operation. From now on, drawing inspiration from pastries, we will develop new breads thanks to the changing flavor associations and shapes" - answered my question French baker Aurélien Le Mouillour about where the international baking profession is heading. Despite her young age, Aurélien has very serious expertise. Last year, in 2023, he won the prestigious MOF award (Meuilleur Ouvrier de France, Best Professional of France) at the age of just 29, which is an extraordinary achievement of a professional of his age! He comes from a family of bakers; he helped in the family bakery from a very young age. To him, a straight path led to the baker's technical school, and then he obtained a higher qualification at the renowned French INBP (National Professional Boulanger Institute of France) vocational school. After he graduated, the school asked the then 22-year-old baker to become a vocational instructor. At the same time, he expanded his knowledge in the bakeries and confectioneries of MOF award-winning specialists, such as former production manager at Christophe Cressent. Following the MOF award, he holds courses around the world and develops products for bakeries. He recently held a dough course where the great master of our previous master class, Olivier Magne, participated.
“With over ten years of experience as a specialist instructor, I try to combine technology with practice. With the products made during the course, I want to broaden the participants' technological understanding, and I'd like to share with them the solutions and tips I've picked up along the way.” In his course, he will demonstrate the preparation of the cakes with which he won the award, and he will also bring his highly successful bread recipes to Budapest.