As artisan bakeries flourish, the Philippine dining scene gains international recognition, and consumers embrace an increasingly diverse selection of breads and pastries, Le Cordon Bleu Ateneo de Manila introduces its professional French bread-baking diploma in the Philippines for the first time.
Croissants and pains au chocolat from the Le Cordon Bleu Ateneo de Manila kitchens.
Long before most of Manila begins its day, neighborhood bakeries are already busy preparing freshly baked pandesal, a beloved staple that has long been part of Filipino daily life. From traditional panaderias to contemporary artisan bakeries, bread has always held a special place in the country’s food culture.
Today, this rich tradition continues to evolve. Alongside familiar favorites, consumers are discovering and embracing an expanding variety of breads and pastries, from naturally fermented sourdough and handcrafted baguettes to delicately laminated croissants and pains au chocolat.
This growing appreciation for both traditional and international baking reflects the dynamism of the Philippine food industry. It also creates new opportunities for aspiring bakers, culinary professionals, and entrepreneurs seeking to deepen their knowledge and develop specialized skills.
Recognizing this promising landscape, Le Cordon Bleu, a global leader in culinary arts and hospitality education with institutes in 35 countries, introduces its Diplôme de Boulangerie in the Philippines for the first time. Rooted in France’s centuries-old bread-making traditions and internationally respected craftsmanship, the program offers aspiring bakers the opportunity to master classical French techniques while developing the skills and creativity needed in today’s evolving bakery industry.
From lockdown kitchens to artisan baking
The growing interest in bread-making also has an interesting connection to the COVID-19 pandemic, when lockdowns prompted people around the world to rediscover the pleasures of baking at home.
With more time spent indoors, home baking became a popular pastime, offering both a creative outlet and a sense of accomplishment during an uncertain period. Sourdough bread, in particular, emerged as an international phenomenon. From Europe and North America to Asia, aspiring home bakers began cultivating their own sourdough starters, experimenting with fermentation, and sharing photographs of their homemade loaves on social media.
The trend became so widespread that several countries experienced unusually high demand for flour and baking ingredients. Beyond providing comfort and recreation, baking encouraged many people to develop a deeper interest in the techniques and science behind bread-making.
The Philippines experienced its own baking boom. Social media feeds were filled with homemade sourdough, focaccia, banana bread, and the hugely popular ube-cheese pandesal. For some Filipinos, baking became more than a hobby. It provided an opportunity to supplement household income or establish home-based businesses at a time when many livelihoods were disrupted.
While some pandemic-era baking ventures were temporary, others developed into established businesses. The experience also introduced more consumers and aspiring bakers to artisan bread-making and the possibilities of turning a personal passion into a profession.
This renewed interest added momentum to an artisan bakery industry that had already been developing in the Philippines, helping broaden appreciation for the craftsmanship, patience, and technical knowledge involved in producing quality bread.
A market that keeps widening
The Philippine bakery industry continues to demonstrate resilience and growth, supported by strong demand for everyday staples and increasing interest in specialty breads and pastries.
National food consumption surveys by the Food and Nutrition Research Institute indicate that Filipinos across all age groups consumed more pandesal in 2021 than in 2018–2019. Among adults aged 19 to 59, average daily consumption increased from 8 to 10 grams.
Euromonitor International reports that baked goods experienced growth in both retail value and volume in 2025, with pastries leading the expansion while bread maintained its position as a household staple. Meanwhile, IMARC Group estimates the Philippine bakery market at approximately USD 3.66 billion in 2025.
Beyond market growth, the industry is becoming increasingly diverse. French-style boulangeries have established a presence in Metro Manila over the years, including Lartizan, which opened in 2007, and PAUL and Eric Kayser, which arrived in 2013.
More recently, international bakery brands such as Paris Baguette in 2024 and Tiong Bahru Bakery, Singapore’s renowned French-inspired artisan bakery chain, in 2025, have joined a vibrant market that includes established Filipino bakery businesses, independent artisan bakers, and homegrown networks such as Julie’s Bakeshop, with more than 600 stores.
Together, these businesses contribute to a thriving bakery landscape that offers consumers more choices while creating opportunities for innovation, specialization, and entrepreneurship.
New opportunities in an evolving dining landscape
The arrival of the MICHELIN Guide in the Philippines in October 2025 marked another important milestone for the country’s culinary industry. Its inaugural selection recognized 108 restaurants across Manila and its environs and Cebu, including nine restaurants awarded MICHELIN stars.
This recognition reflects the talent, creativity, and growing international profile of the Philippine culinary community.
As restaurants continue to develop their dining experiences, greater attention is also being given to the craftsmanship behind every element of a meal, including bread. Whether served as an accompaniment, incorporated into a menu, or presented as a specialty in its own right, thoughtfully prepared bread can contribute significantly to the overall dining experience.
Bretzels, the twisted pretzel of Alsace and Bavaria, baked at Le Cordon Bleu Ateneo de Manila.
France’s enduring legacy in the art of bread-making
Few countries are as closely associated with the art and tradition of bread-making as France. For centuries, bread has occupied a central place in French culture, evolving into a celebrated culinary craft distinguished by its techniques, regional specialties, and dedication to quality.
From the iconic baguette and rustic pain de campagne to buttery croissants and delicate pains au chocolat, French baking traditions have influenced bakeries and culinary professionals around the world. This heritage is supported by generations of skilled artisans who have refined the techniques of fermentation, dough development, shaping, and baking.
The significance of this tradition received international recognition in 2022, when UNESCO inscribed the artisanal know-how and culture of baguette bread on its Representative List of the Intangible Cultural Heritage of Humanity. The recognition celebrates not simply the baguette itself, but the craftsmanship, knowledge, and cultural practices associated with its preparation.
France’s influence also extends to the professional training of bakers. Its long-established apprenticeship traditions, including the Compagnons du Devoir, have helped preserve artisanal knowledge while passing specialized skills from one generation to the next. At the same time, French bakers continue to innovate, combining time-honored methods with contemporary techniques and evolving consumer preferences.
It is this combination of tradition, technical mastery, and innovation that forms the foundation of Le Cordon Bleu’s approach to boulangerie education.
Founded in Paris in 1895, Le Cordon Bleu draws upon France’s distinguished culinary heritage to provide structured, hands-on training in classical techniques and professional practices. Through its Diplôme de Boulangerie, students in the Philippines can now immerse themselves in this French bread-making tradition, gaining the knowledge and practical skills to pursue their own careers and entrepreneurial ambitions.
The value of specialized training
The growing popularity of artisan breads, naturally fermented sourdough, and laminated viennoiserie highlights the importance of technical knowledge, craftsmanship, and consistency in professional baking.
Producing these specialties requires an understanding of ingredients, fermentation, dough development, temperature control, shaping, and baking techniques. Mastering these fundamentals allows bakers not only to reproduce traditional recipes but also to explore new products and develop their own creative approaches.
The expansion of professional bakery operations has likewise increased opportunities for bakers equipped with specialized skills. Formal boulangerie education offers another pathway for developing this expertise, whether for aspiring professionals beginning their careers, experienced bakers seeking to broaden their skills, or entrepreneurs planning to establish their own bakery businesses.
Six months of intensive, hands-on training
The new Diplôme de Boulangerie is a six-month intensive program designed to provide students with a comprehensive foundation in French bread-making, from traditional baguettes and croissants to natural sourdough and elaborate decorative bread showpieces.
Conducted in the Institute’s professional kitchens at Areté, Ateneo de Manila University, the program is divided into two three-month levels, with classes limited to 16 students per batch to support focused, hands-on instruction.
The Basic Boulangerie level introduces students to the fundamentals of professional baking, including equipment, hygiene, French flours, kneading and fermentation methods, and the preparation of traditional and specialty breads. Students also learn the techniques of viennoiserie, including croissants and petits pains, as well as shaping, scoring, and decoration.
The Advanced Boulangerie level builds on these foundations through more specialized techniques, including levain and natural sourdough, poolish, long and controlled fermentation, aroma development, specialty flours, advanced viennoiserie, and decorative bread showpieces.
Students who successfully complete both levels earn the internationally recognized Le Cordon Bleu Diplôme de Boulangerie.
For culinary enthusiasts and hobbyists who wish to develop their skills without pursuing the full diploma, the Basic Boulangerie level may also be taken independently as a three-month certificate program.
The program welcomes aspiring professional bakers, culinary graduates seeking specialization, bakery entrepreneurs, career changers, and home bakers who wish to develop their craft further. No prior professional baking experience is required.
Bread-making for enthusiasts and aspiring professionals
Beyond its professional diploma programs, Le Cordon Bleu Ateneo de Manila also offers Boulangerie du Jour, a series of hands-on bread-baking and pastry short courses designed for culinary enthusiasts, home bakers, aspiring entrepreneurs, and individuals who simply enjoy the art of baking.
Conducted on Saturdays under the guidance of French Master Baker Chef Régis Doré, the courses introduce participants to a variety of baking traditions and techniques. Offerings include Asian Soft Bakery, Croissants and Pain au Chocolat, Everyday Breads such as brioche, European Specialty Breads, Danish Pastries, and Modern Sweet Breads.
Each course is conducted in the Institute’s professional Montpensier Kitchen at Areté, Ateneo de Manila University, from 8:00 AM to 3:00 PM, with a maximum of 12 participants per class to provide an engaging, hands-on learning experience. Course fees start at ₱8,500.
With weekday short courses also being planned, the Institute aims to offer greater flexibility for participants with different schedules and interests.
These short courses provide an accessible introduction to French and international baking techniques, whether participants wish to pursue baking as a hobby, develop new skills, or explore opportunities in the bakery business. For those seeking more comprehensive professional training, the six-month Diplôme de Boulangerie offers a structured pathway toward advanced technical mastery and specialization.
Learning from an accomplished master baker
Leading the program is Chef Régis Doré, a French master baker with more than 25 years of international experience in luxury hotels, acclaimed restaurants, and professional bakery operations across Europe, the Middle East, and Asia.
Trained in Alsace and through the Compagnons du Devoir, France’s traditional guild of artisans, Chef Régis has earned gold medals at European baking competitions in Strasbourg and Varese.
His professional career includes leadership positions at prestigious establishments such as The Ritz-Carlton in Ireland and Osaka, Atlantis The Palm in Dubai, One&Only Reethi Rah in the Maldives, and Grand Lisboa in Macau, where his team produced bread for Joël Robuchon’s three-MICHELIN-star restaurant.
He also served as a bread and viennoiserie instructor at Le Cordon Bleu Seoul. Most recently, he led a team of 28 bakers as Master Baker at Marina Bay Sands in Singapore.
Beyond his extensive industry experience, Chef Régis brings a teaching philosophy grounded in practical experience, precision, and an understanding of the science behind bread-making.
“Bread is a living craft, guided by technique and passion,” says Chef Régis. “My students will work the dough with their own hands every day. By the end, they will understand why a loaf turns out the way it does, and they will be able to do it again tomorrow.”
Building on a tradition of culinary excellence
Le Cordon Bleu Ateneo de Manila Institute, a joint venture between Le Cordon Bleu and Ateneo de Manila University, opened on April 5, 2019, at the Areté building on Ateneo’s Loyola Heights campus.
The Institute offers the nine-month Diplôme de Cuisine and nine-month Diplôme de Pâtisserie, as well as a range of short courses for culinary enthusiasts. Students who complete both the Cuisine and Pâtisserie diplomas earn the prestigious Grand Diplôme.
The introduction of the six-month Diplôme de Boulangerie further expands the Institute’s professional culinary education offerings, complementing its existing programs under the guidance of its French chef instructors: Chef Cyrille Soenen for cuisine, Chef Julien Bispo for pâtisserie, and Chef Régis Doré for boulangerie.
“Filipinos have always loved their bread, from pandesal at dawn to the new artisan bakeries opening across the metro,” says Liza Hernandez-Morales, Institute Director of Le Cordon Bleu Ateneo de Manila Institute. “The Diplôme de Boulangerie gives aspiring bakers, career changers and working professionals the same training Le Cordon Bleu students receive around the world, without leaving Manila.”
As the Philippine bakery industry continues to grow and diversify, the Diplôme de Boulangerie offers an additional avenue for professional development, bringing Le Cordon Bleu’s international culinary education tradition to aspiring bakers and entrepreneurs in the Philippines.
It is an opportunity to develop technical mastery, deepen appreciation for the craft, and contribute to the continuing evolution of the country’s vibrant bread culture.
THREE DIPLÔMES, ONE PATH
Diplôme de Cuisine — 9 months
Classical French cooking techniques, from foundational knife skills to advanced culinary preparations.
Diplôme de Pâtisserie — 9 months
French pastry techniques, including pastry production, chocolate, and sugar work.
Diplôme de Boulangerie — 6 months · NEW
Professional French bread-making, artisan breads, sourdough, fermentation, and viennoiserie.
PROGRAM INFORMATION
Duration: Six months, comprising two three-month levels
Class size: Maximum of 16 students per batch
Venue: Le Cordon Bleu Ateneo de Manila Institute, Areté, Ateneo de Manila University, Loyola Heights, Quezon City
Qualification: Le Cordon Bleu Diplôme de Boulangerie upon successful completion of both levels
Alternative option: Three-month Basic Boulangerie certificate
Admission: No prior professional baking experience required
Payment options: Tuition for each level may be paid in two installments.
Boulangerie du Jour Short Courses: Hands-on Saturday classes from 8:00 AM to 3:00 PM, with fees starting at ₱8,500. Weekday offerings are being planned.
INQUIRIES AND MEDIA CONTACT
Le Cordon Bleu Ateneo de Manila Institute
G/F George SK Ty Learning Innovation Wing, Areté, Ateneo de Manila University, Katipunan Avenue, Loyola Heights, Quezon City
Telephone: (+632) 8426 6001 local 5380
Email: lecordonbleu@ateneo.edu · ateneodemanila@cordonbleu.edu
Media Contact: Earl Roxas, Marketing and Admissions Officer
Facebook: @lecordonbleuateneodemanila
Instagram: @LCB_philippines
Market and historical sources: FNRI surveys via USDA Foreign Agricultural Service (March 2026); Euromonitor International (December 2025); IMARC Group; MICHELIN Guide (October 2025); UNESCO (2022); company announcements; international and Philippine reporting on pandemic-era home baking.