Bread Revolution Organization (BRO), founded by Guillaume Etlin, has established itself as a leading provider of advanced sourdough bread and panettone training for professional bakers, pastry chefs, and culinary leaders around the world. By delivering customized, in-lab education using each client’s own equipment, BRO ensures tailored results that enhance the efficiency, creativity, and commercial success of their clients. BRO provides on-site training in the professional’s kitchen, offering worldwide service tailored to the client’s needs.
BRO’s hands-on training model allows culinary professionals to deepen their understanding of naturally leavened bread and refined pastry production while strengthening their team’s cohesion and capabilities. Known for their extensive expertise, BRO’s instructors include members of the French Panettone team, recognized specialists in sourdough fermentation, and experts in heritage wheat varieties. The organization’s curriculum integrates modern trends with time-honored techniques, resulting in bread and pastry that are not only flavorful but also long-lasting and health-focused.
“Our clients don’t have to adapt to us — we come to them,” said Founder Guillaume Etlin. “By teaching directly in our clients’ own kitchens and bakeries, we help ensure that everything they learn is adapted to their unique environment, workflow, and tools. This leads to better outcomes and sustainable improvements in product quality and profitability.”
The company’s training offerings include its widely respected Panettone Course for Professionals and Sourdough Bread Course for Professionals, both of which are designed to elevate traditional recipes and production techniques into premium-quality bakery standards. Each training program equips clients with the knowledge to consistently produce high-quality bread and panettone while also addressing broader business goals — including product differentiation, margin improvement, and positioning within the organic and artisanal market segments.
Many participants, particularly those preparing to open new bakeries, benefit from BRO’s dedicated Sourdough Bread Training Before Opening a Bakery, a comprehensive course that combines foundational skills with strategic production planning. This practical approach enables new bakery owners to enter the market with confidence, equipped to produce exceptional bread that meets rising consumer expectations for artisanal, health-conscious products.
Key benefits experienced by BRO’s clients include streamlined baking schedules, where bread can be produced efficiently in the morning; enhanced flavor profiles that drive customer satisfaction and loyalty; and alignment with consumer trends favoring low-sugar, organic, and locally sourced ingredients. The training has also helped hotels and restaurants differentiate themselves in competitive markets by offering unique baked goods crafted with integrity and authenticity.
BRO’s programs address common challenges faced by large-scale bakeries, hospitality kitchens, and culinary teams. By embedding practical knowledge into the real-world setting of each client, BRO eliminates the gap between theoretical training and operational execution. Hotel chefs and kitchen managers, in particular, have found value in the organization’s ability to elevate their bread offerings while aligning with broader sustainability goals, including support for local farmers and mills.
Guillaume Etlin emphasized the organization’s commitment to excellence and adaptability. “Whether we’re working with a hotel in Tokyo, a bakery in Paris, or a resort in California, our priority is to empower our clients to deliver bread and panettone that is not only technically sound, but also emotionally resonant — baked with purpose and pride.”
As demand for artisan-quality, health-focused baked goods continues to grow, Bread Revolution Organization stands out for its mobility, depth of knowledge, and dedication to helping professionals thrive. The organization’s approach goes beyond recipes, focusing instead on the full integration of skill, equipment, and intention — making each loaf of bread and every batch of panettone a symbol of craft and care.
More information about Bread Revolution Organization and its programs can be found on Instagram Facebook and directly on their website