Elenore Dubois
Senior Instructor — Pastry & Advanced Fermentation
Lyon, France·4.9rating·2,100students
About
French PatisserieLaminated DoughsWild Fermentation
Elenore trained at the Institut Paul Bocuse in Lyon and spent a decade as head baker at renowned artisan bakeries across France and Belgium before joining the Academy. She is an expert in French patisserie techniques, laminated doughs, and the science of wild fermentation. Elenore teaches our Pastry Integration and Advanced Fermentation courses, bringing both classical training and modern innovation to every lesson.
Credentials
- Institut Paul Bocuse Graduate
- Former Head Baker, Poilâne Paris
- Meilleur Ouvrier de France Candidate 2022
- 10 years professional bakery experience
Courses Taught
Sourdough Pizza & Flatbreads
Pizza, focaccia, and flatbreads with sourdough
4 weeks1 lessons
$69
4.6
Sourdough Enriched Breads
Master enriched sourdough breads like brioche
5 weeks1 lessons
$99
4.9
Whole Grain & Ancient Grains
Master whole grain and heritage flours
5 weeks1 lessons
$129
4.7
Advanced Scoring & Crust Artistry
Master scoring patterns and crust art
4 weeks1 lessons
$69
4.8
Student Testimonials
Oct 2025
“I got direct feedback on my scoring technique that I could not have gotten from any YouTube video. People now stop me at farmers markets to ask about my bread.”
Marcus Webb
Artisan Baker
Advanced Scoring & Crust Artistry
Austin, TX
Aug 2025
“We now serve house-made baguettes at our restaurant. The French shaping techniques elevated our bread program overnight. The ROI was immediate.”
Sofia Martinez
Restaurant Owner
Baguettes & Batards
Miami, FL
Mar 2026
“Even as a professional, the shaping masterclass taught me techniques I had not encountered in culinary school. The eye for detail is extraordinary.”
Yuki Tanaka
Professional Pastry Chef
Professional Shaping Masterclass
San Francisco, CA
Nov 2025
“I have hired two graduates from this academy. Their foundational scoring knowledge is exceptional — they hit the ground running from day one at my bakery.”
James Liu
Bakery Owner
Advanced Scoring & Crust Artistry
Boston, MA
Apr 2026
“The scoring patterns module changed how I think about bread as art. My family genuinely gasps when I pull a scored boule from the oven now.”
Elena Volkov
Home Baker
Advanced Scoring & Crust Artistry
Denver, CO
Ready to Learn from Elenore?
Enroll in one of their courses and start your sourdough journey today.