Since its inception in 2014 – when the first school opened in Mumbai, India – the Foundation has trained 484 students from across the world. Its comprehensive two-year curriculum combines technical expertise in bakery, patisserie and chocolate-making with essential professional skills, preparing graduates for careers in some of the world’s most vibrant culinary spaces. Now, with the opening of the school in Ethiopia, 27 new students have joined a programme designed to create brighter futures.
The Foundation addresses a pressing challenge: the growing skills gap in the global bakery sector. Rising consumer demand for premium baked goods has left bakeries, foodservice providers and hospitality businesses struggling to recruit qualified talent. By equipping students with industry-specific skills, the bakery schools are building a sustainable pipeline of skilled people to meet this need, while transforming the lives of the graduates themselves.
Jean-Philippe Michaux, Puratos’ chief sustainability and finance officer, emphasised the importance of this dual mission: “Over the past 10 years, we’ve witnessed over and over again how quality education creates lasting positive change worldwide.
“Our graduates are now making their mark in their fields, proving that when young people gain these specialised skills, they strengthen not only their own future prospects, but also their communities and our industry.”
Testament of its success
The Foundation’s growth to 13 schools across 12 countries demonstrates its sustained commitment to bridging both social and economic gaps. By providing access to world-class bakery education, it empowers young individuals to escape cycles of poverty and build successful, independent careers.
The stories of graduates are a testament to its success. In Mumbai, Pranali Katte, a first-generation graduate, now oversees bakery and patisserie operations at the prestigious Taj Mahal Palace Hotel. Her classmate, Divya Kale, began her journey baking cakes on a simple gas stove without an oven. After completing the programme, Kale launched her own bakery business, selling over 5,500 cakes since 2021 and buying her first home at just 23 years old.
The transformative power of the programme is also seen in the Philippines, where Karyll Jersey C. Manlapaz secured a pastry role at Manila’s Alegria restaurant within four months of graduation, highlighting the programme’s ability to produce job-ready professionals for the industry.
What sets the Bakery School Foundation apart is its rigorous curriculum, delivering 1,600 hours of instruction across 36 subjects. Students master foundational techniques such as equipment operation, ingredient science and hygiene standards before progressing to advanced training in chocolate work, bread production and pastry artistry. Complementary courses, including food safety and digital communication, further ensure graduates are equipped with the skills to excel in diverse roles across the food industry.
The success of the Foundation reflects Puratos’ commitment to social impact, with an ambitious goal to open 20 schools and train 1,000 students annually by 2030. The recent opening in Ethiopia marks a critical step towards that vision, expanding opportunities for talented young Africans while helping to sustain the future of the bakery, patisserie and chocolate-making industries on the continent. It’s a story of empowerment, opportunity and the creation of a lasting legacy: one that will continue to shape the future of the industry for generations to come.