Date
- Monday, 02. August 2027 – 08:00 - 17:00
- Tuesday, 03. August 2027 – 08:00 - 17:00
- Wednesday, 04. August 2027 – 08:00 - 17:00
- Thursday, 05. August 2027 – 08:00 - 17:00
- Friday, 06. August 2027 – 08:00 - 15:30
Course length
5 days
Target group
Professionals from bakeries, confectioneries, product development or food technology with in-depth professional knowledge who want to use sourdough specifically to improve quality, optimise processes and expand their product range.
Course content
Sourdough is much more than a traditional leavening agent – it is an expression of true craftsmanship, the basis for outstanding taste and a key to health-conscious and economically successful products. In this intensive course week at Richemont Craft School, you will gain comprehensive sourdough expertise that will enhance both your daily practice and product development.
The aim of the course is to deepen your theoretical and practical knowledge of sourdough, with the aim of developing your expertise in this field.
Over five hands-on days, you will learn how to use sourdough purposefully and efficiently, develop innovative baked goods, and simultaneously enhance the nutritional and sensory quality of your products. The focus is on combining traditional knowledge with modern technology – for future-oriented bakery craftsmanship.
The main topics at a glance:
- Understanding and managing sourdough: pH, temperature, proofing times and flour specifications
- Integrating liquid sourdough efficiently: reproducible processes, high quality, low effort
- Pastries without yeast: croissants, panettone and much more with 100% sourdough
- Health-conscious breads: clean-label concepts, better digestibility and functional ingredients
- Successful marketing: Sourdough products with character and a compelling story
In this course, you will specifically expand your technical and product expertise in the field of sourdough. You will learn how to enhance flavour and digestibility, streamline processes and develop innovative products that succeed in the market.
Take the opportunity to deepen your expertise, gain new ideas for your business and make sourdough a hallmark of your craftsmanship.
Course location
Richemont Craft School, Seeburgstrasse 51, 6006 Lucerne
Speaker
- Ueli Niederberger, sensory specialist
- Vera Stocker, bakery specialist
- Shehnaz Sonderegger, nutritionist
(all members of the Richemont bakery team)
Remarks
The language of instruction for this course is English. Participants should have the necessary language skills to participate actively.
Work clothing is mandatory for practical work.
The 5-day course includes:
- Course documentation in English
- 6 overnight stays
- 6 breakfasts at Richemont
- 5 lunches at Richemont
- Drinks during breaks (mineral water, soft drinks, coffee, tea)
- 5 dinners incl. drinks at Richemont or in the city of Lucerne
- Lucerne public transport pass (only included with overnight accommodation)
The price per additional night in a single room, including breakfast, is CHF 130.00 per person.
Course costs
Price with full board: CHF 3,100.00