Sylvain Hanriot-Colin : Natural Bread

  • 11 January : 10h55 > 11h40
Bakery and snacking stage
  • Bakery
  • Demonstrations
  • Bakery & snacking stage

After following a course to become a Bio Artisan Baker at the ‘Ecole Internationale de Boulangerie’ training centre, Sylvain Hanriot-Colin jumped in the deep end to fulfil his dream of becoming a baker. The 34 year old former railway worker opened his bakery ‘Paume de Pain’ in March 2016 in the Croix Rousse district in Lyon. 

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