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6 Days Culinary Holiday and Baking Course in France

Bread Making Courses France

Discover the joy of baking and take your hands for a well-deserved treat on this relaxing residential course in beautiful Provence. Learn to work with many types of dough as you cook them on the line wood-fired ovens to create freshly baked delights, guaranteed to put a smile on your face and satisfaction in your heart. French cooking is all about love so do not hesitate to bring your partner along for the ride on an experience that will not only stimulate your senses but also strengthen your relationship as you take a dive into the world of culinary delight together.

Meet the instructors

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  • Shape your own baking program
  • Practice using traditional wood-fire ovens
  • Frequent excursions around Provence with the class mini-bus
  • Tour in a small local biscuit factory that uses local olives and almonds in its products
  • Small class resulting in more focused and rewarding lessons
  • Discover new French baking techniques
  • 5 nights accommodation


4 days with instruction in English
Spoken languages: English
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There are two gites in Domaine lAncienne Ecole: Les Marronniers and Les Pre-Alpes. Both overlook the vineyards and beyond to Mont Ventoux and share the large infinity pool. There is a Panyol wood-fired bread oven in the courtyard of the main house and you will be using this as well as electric ovens to bake the bread.

Les Marronniers

Les Marronniers is a detached villa with one double bedroom with en-suite shower room and another double / twin room, which shares a bathroom with the room that will be occupied by Paul Merry, your tutor. Separate restrooms are found upstairs and downstairs. There is an open plan living / dining room with a wood burning stove, a well equipped kitchen, and a covered terrace.

Les Pré-Alpes

Les Pré-Alpes is an apartment at the southern end of the main building that is completely private, featuring one double room with its own shower room and restroom. It has a roof terrace, kitchen / living / dining room with a wood burning stove, and a covered terrace.


The course structure will focus mostly on French breads and techniques, using flour from a nearby flour mill. You will be making savory and sweet, light and dark, and sourdoughs too. Requests will be taken on the first day, giving the opportunity for students to shape their own program. Potential local excursions are many in the Vinsobres and Nyons areas. You can tour vineyards and taste wines, attend local markets, see bakeries, olive oil mills, and cheese makers. There is also an arranged tour in a small local biscuit factory that uses local olives and almonds in its artisanal products. For sightseeing further afield a half-day will be taken to visit the Roman theater at Orange.

Included excursions

  • Sightseeing
  • Tour to vineyards and wine tasting
  • Visit a local biscuit factory
  • Visit bakeries, olive oil mills and cheese makers
  • Visit local markets


Paul Merry
Paul has been involved with craft baking and masonry ovens for over forty years, and has been teaching courses for nearly 20 years. Paul considers that the step from being a master of your trade to becoming a teacher and a consultant is a natural and easy progression. During the years that Paul spent in his bakery, he enjoyed having apprentices, and watching them flourish. He has always enjoyed teaching his craft, and now he sees it as a worthy duty given that the craft itself faces extinction.


The course will take place in beautiful Provence, France. The nearest village is Vinsobres, a pretty, historic, Provencal village with a 12th century temple and an early 18th century church perched on a hilltop. The nearest town is Nyons, a market town which is famed for its olives and olive oil, as well as its colorful and lively weekly market. The area has a superb climate with hot, dry summers and the occasional electric storms; and an amazing scenery.


Meals will consist of mostly traditional and local cuisine, however they will all be handled by experienced and talented chefs so expect good quality and impeccable service.

Things to do (optional)

During your stay, you can choose from many activities, such as cycling, walking, wine tours, sightseeing or just relaxing by the pool.

What's included

  • 4-day bread-making course
  • 5 nights accommodation
  • All meals (except for a couple taken in restaurants when you are out on excursions)
  • Inspiring French baking techniques
  • Opportunity to shape your own baking program
  • Practice on traditional top-of-the-line wood-fire ovens

What's not included

  • Airfare
  • Excursions and activities not mentioned in the program
  • Meals taken in restaurants when you are out on excursions
  • Transportation
  • Airport/train transfers

How to get there

Arrival by airplane

You are suggested to arrive at Nimes - Als - Camargue - Cvennes Airport (FNI), Marseille Provence Airport (MRS), or Lyon - Saint - Exupery Airport (LYS). Panary can arrange to pick you up from the airport. The pick-up is not included in the price.

Arrival by train

The nearest TGV stations are Avignon and Valence.


  • Avignon Train Station - 1 hour
  • LyonSaint-Exupery Airport (LYS) - 2 hours
  • Marseille Provence Airport (MRS) - 1 hour 30 minutes
  • Nmes - Als - Camargue - Cvennes Airport (FNI) - 1 hour
  • Valence Train Station - 1 hour 15 minutes

Cancellation Policy

  • A reservation requires a deposit of 20% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 60 days before arrival.
6 days / 5 nights
from --


Arrival: Monday April 29, 2019
Departure: Saturday May 4, 2019

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