About the Course
This 3-day hands-on workshop dives deep into all things sourdough! You'll work alongside MOF Boulanger, Chef Sebastien Chevallier, learning various techniques of artisanal sourdough and bread. 2026 Menu from Chef Sebastien:
Traditional French Baguette with Liquid Sourdough
Curry Baguette– Multigrain with Liquid Sourdough
Ciabatta with Bigga
Buckwheat Bread with confit lemon
Baguettine Tigrée with olives
Fruit Bread with Stiff Sourdough
Rustic Bread with Stiff Sourdough
Ryebread with Rye Sourdough
Wholemeal Bread with Inverted Method
Sliced Bread with Stiff Sourdough
Pompe Bread with Olive Oil
Sweet Foccacia with Thyme and Lemon
During this hands-on masterclass, we will work with different pre-fermentation and fermentation methods:
Liquid Sourdough Starter (Levain Liquide)
Stiff Sourdough Starter (Levain Dur)
Biga
Fermented Dough (Pâte Fermentée)
Inverted Method (Méthode Inversée)
About Masterchef
Sebastien Chevallier
He discovered his passion for baking while watching his mother, a skilled baker, at work. Inspired by her artistry, Chef Chevallier embarked on his baking journey at the age of 15, starting as an apprentice at Deschamp, a local bakery named after its owner. Over the next six years, Chef Chevallier immersed himself in mastering the fundamentals, progressing to multiple bakeries to expand his expertise. His dedication led him to compete in prestigious national and European baking contests, achieving notable successes such as Vice Champion de France de Boulangerie in 2009 and Vice Champion d’Europe de Boulangerie shortly after.
In 2010, his determination culminated in winning the European Championship, earning him the esteemed title of Champion d’Europe de Boulangerie. Within a year, he attained the prestigious MOF title, a testament to his exceptional skills and commitment to the art of baking.