Why Choose the Complete Collection?

Build a complete foundation in professional French baking with access to our entire online course collection.

• Learn artisan bread, sourdough, soft breads, viennoiserie and puff pastry

• Develop both fundamental techniques and more advanced production skills

• Follow detailed step-by-step demonstrations designed for consistent results

• Move freely between courses depending on what you want to practice

• Rewatch every technique whenever you need it

• Enjoy lifetime access to the complete collection

Everything Included

One complete collection covering the essential techniques of professional bread and viennoiserie production.

• Traditional French Baguette

• Sourdough Breads & Sourdough Starter

• Ciabatta – Plain & Olive

• Soft Bread – Part 1

• Salted Bread & Tangzhong Toast Bread – Soft Bread Part 2

• Croissant & Pain au Chocolat

• Pain Suisse & Bicolor Croissant

• New York Roll, Cruffin & Cube Croissant

• Kouign-Amann

• Brioche, Babka & Cinnamon Bun

• Classic & Inverted Puff Pastry

And access to the complete lessons, recipes and techniques included in each course.

Course content

  • 1

    Croissant & Pain chocolat

    • Croissant & Pain au chocolat

    • Croissant

  • 2

    Kouignamann

    • Kouignamann dough

    • Butter preparation

    • Kouignamann folding& shaping& Baking

    • Kouignamann recipes
  • 3

    Puff pastry

    • Classic Puff pastry

    • Inverted puff pastry

    • Apple turnovers

    • Kings pie ( galette )

    • Puff pastry recipe

    • Palmiers
  • 4

    Baguette

    • Baguette

    • Baguette recipe
  • 5

    Ciabatta Plain& Olives

    • Ciabatta plain and olives

    • Ciabatta Recipe (plain &olives)
  • 6

    Sourdough and Sourdough breads

    • How to calculate the water temperature ?

    • How to start your sourdough (liquid or stiff)

    • Calculate the hydration of your recipes

    • Plain sourdough and walnut cranberries sourdough

    • Rye sourdough bread

    • Sourdough breads recipe

    • Sourdough starter recipe
  • 7

    New York Roll, Cruffin and Cube croissant

    • New York Cruffin Dough mixing and 1sr fermentation

    • Cruffin Folding, Shaping and Baking

    • New York Roll Folding, Shaping and Baking

    • Cruffin Cream, Garnishing and Final decoration

    • New York Roll Cream, Garnishing and Final decoration

    • Cube Croissant Dough mixing and 1st Fermentation

    • Cube Croissant (Plain) Folding, Shaping and Baking

    • Cube Croissant (Chocolate) Folding, Shaping and Baking

    • Cube Croissant Cream, Garnishing and Final decoration

    • Outroduction

    • New York Roll, Cruffin and Cube croissant
  • 8

    Plain Brioche, Babkas , Cinnamon bun

    • Introduction

      FREE PREVIEW

    • Brioche dough Mixing

    • Plain brioche , dividing, shaping, baking

    • Chocolate babka

    • Pistachio babka

    • Cinnamon bun

    • Recipes
  • 9

    Croissant bicolor & Pain suisse

    • Intro

    • Dough mixing

    • Croissant bicolore

    • Pain au chocolat bicolor

    • Pain suisse

    • Pain suisse chocolate

    • Outro

    • Recipes
  • 10

    Soft bread part 1

    • Intro

    • Bagels

    • Pretzels

    • Vienesese bread

    • Outro

    • Recipe file
  • 11

    Soft Bread part 2

    • Intro

    • Salted bread Mixing and dividing

    • Salted bread Shaping, Fermentation, Baking

    • Tangzhong Making of and Toast bread dough Mixing

    • Toast bread Dividing, Shaping, Fermentation and Baking

    • Recipes Book

One Collection. A Complete Baking Education.

Go beyond individual recipes and develop a broader understanding of professional baking.

Throughout the collection, you’ll work with different doughs, fermentation methods and production techniques — from artisan bread and sourdough to enriched doughs, lamination and puff pastry.

The courses are designed to help you understand not only what to do, but why each step matters, so you can apply the techniques confidently in your own production.

Whether you are a passionate home baker or a professional looking to strengthen your skills, you can progress through the collection at your own pace and return to any technique whenever you need it.

Lifetime Access

Learn without deadlines and return to the courses whenever you need them.

• Lifetime access to the complete collection

• Watch every lesson at your own pace

• Rewatch demonstrations and technical steps as many times as needed

• Return to specific courses when you want to refine a technique

• Use the collection as a permanent reference for your own baking and production

Learn today, practice tomorrow, and keep developing your skills over time.

Learn from a Professional French Baker

Jérémy Ballester — French Baker & Instructor

Based in Seoul, Jérémy Ballester is the founder and instructor of École du Pain, a professional baking school specializing in artisan bread, sourdough and viennoiserie.

His teaching focuses on understanding the techniques and processes behind each product — from fermentation and dough development to lamination, shaping and baking.

Through the Complete Online Baking Collection, you can access the same professional approach across a wide range of bread and viennoiserie techniques.

Ready to Take Your Baking Further?

Get the complete collection of École du Pain online courses and develop your skills across artisan bread, sourdough, soft breads, French viennoiserie and puff pastry. Learn through detailed professional demonstrations, progress at your own pace and enjoy lifetime access to the entire collection.

Get the Complete Collection