August Newsletter: Warm welcome to SYB’s 11th Batch of Students!

Warm welcome to SYB’s 11th batch of students After the graduation ceremony, 32 students from the 10th batch of  Shanghai Young Bakers embarked on a new journey and formally took up the post as professional bakers. In the meanwhile, the recruitment and selection of the 11th batch of students has

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July Newsletter: Growing for 10 years, baking for the future

Monday, 9th July was a very special day for Shanghai Young Bakers. Students share their thoughts Students with Solidarity AccorHotels April Ling and Aileen Ma First, because we celebrated the graduation of our latest batch of students. For one very intensive year, 32 young adults followed classes in French bakery,

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June Newsletter: Come to participate to our 10th batch of students’ Career Fair!

The Young Bakers just finished their final examination. After 10 months of intensive training, they are ready to start their professional life. This month, when visiting our hotels partners to get Chefs’ feedback on students’ performance, we have been really moved to get chefs highlighting Shanghai Young Bakers’ training program’s

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May Newsletter: From student to teacher, Our story with Shanghai Young Bakers (SYB)

Jin Huizi and Zhang Shuai are currently working with Shanghai Young Bakers as our French pastry teacher and bread teacher respectively. If you are familiar with Shanghai Young Bakers (SYB), you would probably have heard of these 2 teachers, perhaps even attended their lessons before. However, unbeknownst to most, these

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April Newsletter: When supporting a charity makes good business sense

Lesaffre has been supporting SYB since its very beginning in 2009. Over the years, our partnership has evolved into a comprehensive collaboration, that incorporates not only financial support and technical skills training, but also soft skills and the means for the students to create a career for themselves. Yeast is

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March Newsletter: How time flies in France when learning Bakery!

Adele and Max, our next bakery and pastry teachers, started their journey in France in June 2017. After studying French in Vichy at Cavilam for two months, they spent six months studying French bakery and pastry in Aurillac at EFBPA. During the past seven months, they explored and learnt a lot about French bakery

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Feb Newsletter: Adele and Max unique adventure in France sponsored by Roquette and Madaifu

Adele and Max, our next bakery and pastry teachers, started their journey in France in June 2017. During the past seven months, they explored and learnt a lot about French culture and traditions, obviously focusing on French bakery and pastry. After studying at l’EFBPA in Aurillac for six months, they

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January Newsletter: What we are learning at SYB is more than baking

How times flies! The 10th batch of students is already following its intensive training for one semester. SYB is based on a training alternating practical classes in French Bakery and Pastry and internship in Shanghai five Stars Hotels. But SYB training also includes English and Life skills classes as well

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