As the summer heat gains intensity, the students’ life is also being heated by the tightened schedule before the final exams. From the end of June onto the beginning of July, our young bakers are going through a thorough checkout on both practical skills and theoretical knowledge. But their hard

As May passes by, the students of the third in-take are coming closer and closer to their graduation. However, our young bakers are enjoying a life more colorful than ever. In addition to various outings, the past month was marked by the visits of two renowned French bakers, Pascal Tepper

Joining SYB means an opportunity leading to a brand new future, an opportunity to become mature, and also an opportunity to make new friends. After some first contacts, I found out how lovely my classmates are. They have become my brothers and sisters. I cherish the happy moments spent with

Shanghai Young Bakers is proud to announce the opening of its new baking center on Monday 21st March. Built thanks to SweetPearl™, star ingredient of Roquette, it will provide a space for French bakery classes of SYB. The Center was inaugurated by Mr. Dacian Cioloş, the European Commissioner for Agriculture

First things first, on behalf of the whole SYB team and in particular of the three students in France, I would like to express all our good wishes for you for the year of rabbit! Our three young ‘Français’ have quickly adapted themselves to the local life and are now

For SYB, the year 2010 ends in the festival atmosphere of the Christmas Party at Twocities Gallery, and 2011 starts with the highly anticipated departure to France of our three young bakers. They have arrived at the French Bakery School of Aurillac (Ecole française de Boulangerie Aurillac, EFBA) and have

SYB has been chosen by Two Cities Gallery as the beneficiary organization of this year’s Christmas party, so our young bakers are glad to invite you to come and pass a relaxing Saturday afternoon with some croissants – a festival entrée before your holidays back home. Plus, the three students

I’m glad to announce that the publication of our monthly newsletter has been reactivated. In this issue, I would like to invite you to a briefing of major developments the project has achieved since 2010. On behalf of all young bakers, I would like to express our gratitude for your