External training
When your team feels confident, they are more likely to create products that meet your clients’ expectations or needs. External Training gives you the tools to build that confidence with hands-on, practical sessions that fit your reality. You get to train on your own challenges, with your own recipes, in a format that suits your team. It’s the kind of learning that makes a difference right away, and sticks for the long run.
Train where it works best
At a Lesaffre Baking Center™ or directly in your bakery, you choose the most convenient option.
Shape the session to your needs
Each training is built around your products, your goals, and your team’s level.
Gain practical skills that stick
From ingredient performance to solving real production issues, your team learns what they can use, starting tomorrow.
External Training
in a few words...
" I’d like to take a moment to share my experience with a truly valuable training at LeSaffre Sensory Baking Center, we’ve had the chance to attend — not just once, but four times — with two members of our team actively involved.
The focus of the training was Sensory Science and How to Build an Expert Panel, specifically within the categories of bread and bread substitutes. The purpose was clear and highly relevant to our work: learning how to effectively set up and manage an expert sensory panel, while also exchanging experiences and best practices with Lesaffre Sensory Team.
The structure of the sessions was very well thought out, combining theoretical background with practical exercises in a dynamic and engaging way.
What stood out for me was how interactive, comprehensive, and rich the content was. Each session provided new insights and concrete tools that we could apply directly in our daily work. It wasn’t just a training — it was a complete learning experience that truly enhanced our expertise."
“It was truly a pleasure to welcome you and your team to Mongolia. Thank you for the summary and the attached materials. The overview of the seven frozen dough processes and your explanations regarding the importance of selecting the right flours, improvers, and especially the use of compressed fresh yeast, were particularly helpful for our team. We also found the brief introduction to sourdough technology very insightful.Once again, thank you for your time, expertise, and support. We look forward to continuing our collaboration and further developing our processes with your guidance.”
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