The Ultimate Sourdough Experience with Remy Daniel Jean Corbet

Karl De Smedt: also known as the Sourdough Librarian, has dedicated his life to sourdough baking. Starting as a test baker at Puratos in 1994, he honed his skills. In the early 2000s, Karl opened the Sourdough Library, curating a collection of sourdough starters from around the world. Beyond preservation, he aims to inspire others in sourdough baking, educating on its creation and appreciation.

Remy Daniel Jean Corbet: Remy’s culinary journey began in France, where he honed his skills in the art of baking. After moving to Norway in 1998, Remy joined Mesterbakeren. For 12 years, he served as a product developer and chef, leaving a lasting impact on 700 shops and 18 bakeries across the country. Remy’s expertise extended beyond the kitchen. As the coach for the National Team Baker Norway, he led them to victory in the 2019 Scandinavia Cup, securing gold medals in both bread and sculpture categories. Despite the challenges posed by the Covid pandemic, Remy participated in the 2022 Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris. Remarkably, he competed as a participant, showcasing his own baking prowess. Remy now runs his own company, offering baking courses to professionals and private individuals. Additionally, he serves as a respected judge in baking competitions, contributing to the industry’s growth and excellence.

Filip De Kimpe: Innovation Center Manager at Puratos' Sankt Vith facility, is a respected figure in the baking industry. He spearheads growth strategies and efficiency initiatives at Puratos while actively contributing to "The Quest for Sourdough." Known for his innovative thinking and technical expertise, De Kimpe is a leading authority in the baking community. Discover from Filip how to navigate the diverse challenges and nuances of sourdough, uncovering new techniques to master its complexities and achieve remarkable results in your baking endeavors.

Guylaine Lacaze: She joined Puratos in 2003, dedicating her efforts to developing ready-to-use sourdoughs and sensory profiling of bakery products derived from sourdough. She is actively involved in the "Sourdough Library" project, initiated by Puratos in 2010, providing scientific and technical support. In the masterclasses, she will concentrate on the science of sourdough, and she will try to transform participants into genuine sensory experts.

What is included in these courses?

• Exclusive Visits: As part of the MasterClass, you will have the chance to visit the world's only Sourdough Library and the “Maison du Levain”.
• Hands-on Learning: Get practical experience with new techniques in mixing, kneading, shaping, and baking, alongside understanding the  science behind sourdough fermentation. In this course, Remy will concentrate on crafting Scandinavian breads, demonstrating his mastery of sourdough and Norwegian baking methods.
• Sensory Exploration: Discover the unique sensory characteristics of sourdough bread - its distinctive aroma, texture, and flavor and how they contribute to an enhanced eating experience.
• Health and Well-being Focus: Learn about the several health benefits sourdough provides us.
• Comprehensive Resources: You'll receive detailed course materials,  including recipes, guides, booklets, and research articles to support your learning journey.
• Community Engagement: Become part of a community of fellow baking enthusiasts. Share your experiences, learn from others, and make new friends who share your passion for sourdough.
• Language: Courses are in English, but Remy speaks also French and Norwegian
• In short: a 360° view on the insights of  sourdough and its benefits.

Outcome of hands-on sessions:

1. New techniques: Remy will demonstrate how to create five distinct types of Scandinavian breads using Norwegian techniques.
2. Shaping: Each type of bread has a unique shaping method, and Remy will demonstrate how to craft them, sharing his secrets for achieving the perfect form for each bread.
3. Innovative products: He will demonstrate how to utilize sourdough, various types of flour, and seeds to make your sourdough creations as distinctive as possible.  

Included

• Breakfast, lunch, dinner
• Materials, handouts and resource to enhance their learning experience
• Certificate, Sourdough Institute jacket and Sourdough books

NOT included

• The hotel is not included but you will have the option to add the accommodation to the price.
• The transportation from the airport to Sankt Vith. However, we can offer guidance on transportation options upoon request.