Germany is internationally recognized as the world reference for bread diversity, sourdough mastery and fermentation precision. With more than 3,200 documented bread varieties, German bread culture represents one of the most advanced and structured baking traditions worldwide. The Diploma in German Bread Baking offers international professionals and passionate bakers the opportunity to immerse themselves in this heritage — not as observers, but as practitioners. This intensive two-week qualification program combines artisan craftsmanship, modern baking technology and applied bakery science at Germany’s leading baking institution.
Ingredient functionality and raw material science / dough development, structure and processing / introduction to the German baking framework / wheat and rye-mixed breads / traditional Swabian pretzels / traditional German bread rolls / seelan rolls and root breads / the use of pre-doughs and sourdough / long-fermentation baguettes / German Stollen / structure of the German bread market / sourdough management and fermentation systems / flour quality, grain varieties and enzymatic processes / yeast technology and performance optimisation / more advanced wheat and rye-mixed breads / rye breads / rye rolls / long-fermentation artisan breads / decorative and competition breads / wholemeal and three-grain breads with pre-soak techniques
Two-Weeks-Program from:
Monday, 4th of October to Friday, 15th of October 2027
Team of experts from the Bundesakademie Weinheim
€ 3.800 (Includes tuition, practical training, materials and examination. This fee also includes lunch and snacks for the duration of the seminar)
Travel Insurance: To ensure you can relax and enjoy the build-up to your course, we recommend taking out travel cancellation insurance. This way, you’ll be fully covered for any eventualities.
The costs for accommodation are € 888 for a single room including dinner and breakfast.
There is an extra charge of €90 pro night for those staying the weekend or nights outside the above. During this time there no is catering and our restaurant is closed. We aim to keep the accommodation price stable, however this is subject to change with changing market conditions. The total cost depends on your arrival and departure dates. Weekend accommodation is optional and may be booked as required.
If you require a hotel on Sunday night before the course, we can provide a list of local hotels.
Travel expenses are not included and must be arranged and paid for by participants.
Graduates become part of an internationally respected institution representing the German Bakers Confederation.
The Academy maintains strong connections with:
National baker associations
International training institutions
Industry partners and suppliers
Artisan and industrial production networks
Alumni benefit from long-term professional credibility and international recognition.