Brian Boclet

Brian Boclet @brianbocletboulanger

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Premium Individual & Sharing Viennoiseries with Baker Brian Boclet.

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“I’ll be bringing my own original creations to this course – recipes that are the result of five years of intensive research and hands-on experimentation. We’ll explore unconventional lamination techniques and new approaches to filling, all built around simple yet expressive flavour profiles.”

Brian Boclet is Head of the Bakery Department at the renowned EHL Hospitality Business School in Lausanne, Switzerland. Born into a family of bakers in, near Lille, Brian grew up in the world of dough and ovens — quite literally above the family bakery. Despite his early exposure to the craft, he initially pursued a different path, studying commerce and gaining business experience before officially earning his bakery qualifications.

Eager to learn from the best, he moved to Paris, working alongside some of France’s top MOF (Meilleur Ouvrier de France) master bakers. He later took over the family bakery, but after six years, his passion for sharing knowledge led him to teaching. He accepted an invitation from renowned MOF baker Jean-Marie Lanio to join the faculty at EHL in Lausanne.

Today, Brian divides his time between teaching, consulting for bakeries, and leading masterclasses across the globe. His creative vision, modern techniques, and refined viennoiserie have earned him numerous awards and a strong reputation for shaping the future of contemporary artisanal baking.

His creations are also featured in the latest, expanded edition of the professional reference book Le Grand Livre de la Viennoiserie (published in English and Hungarian as The Art of Viennoiserie), now including bread recipes as well.

“For me, it’s not just about passing on technical skills. It’s equally important to share a new, evolving perspective on what premium viennoiserie can be —from thoughtful preparation to elegant presentation — all within a well-structured and efficient workflow.”