BAKING THE WAY IT'S MEANT TO BE.
Batchrise Academy is where authentic French artisan baking tradition meets modern American standards. We're training the next generation of bakers to craft preservative-free, nutrient-rich baked goods across U.S. communities.
WELCOME TO BATCHRISE ACADEMY
Welcome to Batchrise Academy, a premium clean-label artisan baking academy dedicated to addressing the U.S. shortage of skilled artisan bakers and the growing demand for preservative-free, nutrient-rich baked goods.
Founded by Renaud Lacipiere, a Les Compagnons du Devoir member since 2010 and a Master Baker with over 15 years of hands-on international experience, the academy bridges authentic French artisanal baking excellence with modern U.S. standards through specialized programs in long-fermentation sourdough, ancient-grain and reduced-gluten techniques, sustainable sourcing, zero-additive production, and food-safety excellence.
Whether you're a culinary professional or a passionate home baker, Batchrise Academy is your path to mastering the craft of honest, healthier baking.
OUR APPROACH
Batchrise Academy takes a one-of-a-kind approach by weaving together French artisan baking traditions with the nutritional standards and quality expectations of today's U.S. market.
From long-fermentation sourdough and ancient-grain techniques to zero-additive production and sustainable sourcing, every program is built to equip graduates with the skills to bake better, and the business knowledge to scale it.
OUR CURRICULUM
The U.S. faces a real and growing shortage of skilled artisan bakers, while consumers are increasingly turning away from the preservatives and additives found in most commercially produced baked goods.
Batchrise Academy's curriculum directly addresses both of these needs, training the next generation of artisan bakers while championing the preservative-free, nutrient-rich baking practices that American consumers are actively seeking.
01
Module 1
Foundations of Authentic French Artisan Baking
This foundational module covers everything from gluten development and flour selection to natural leaven, fermentation science, and traditional hand-shaping techniques. You'll build the core skills that define authentic French artisan baking, the right way, from the very beginning.
02
Module 2
Health-Focused Ingredient Innovation & Formulation
Explore the nutritional power of ancient grains, alternative flours, and natural fermentation as tools for creating preservative-free, nutrient-rich baked goods. This module shows you how to formulate breads that are as good for your customers' health as they are to eat.
03
Module 3
Preservative-Free Production & Shelf-Life Mastery
Learn how long fermentation, optimal hydration, and sourdough acidity can naturally extend shelf life, no preservatives required. This module also covers eco-friendly packaging and smart inventory management to keep waste low and quality high.
04
Module 4
Sustainable Sourcing & Supply Chain Practices
This module walks you through the practical steps of ethical, sustainable sourcing, including regenerative agriculture, seasonal ingredient adaptation, and responsible certifications, so your supply chain reflects the same values as your product.
05
Module 5
Advanced Viennoiserie & Enriched Doughs
From brioche to laminated pastries, this module teaches you to bring the best of French viennoiserie into a health-conscious context, integrating einkorn, spelt, and whole grains into your most indulgent bakes.
06
Module 6
Franchise Operations & Business Development
This module covers everything you need to operate and grow a franchise location: from SOPs and nutritional labeling compliance to cost analysis, staff training, and community partnerships. It's the business backbone behind the craft.
07
Module 7
Community & Nutritional Impact Training
This final module covers everything from the nutritional science behind artisan breads to community workshops, health professional partnerships, and measurable local impact. You'll build the skills that connect your craft to real health outcomes, culminating in a signature product ready for franchise launch.
FRANCHISE WITH US
Becoming a Batchrise Academy franchisee means launching with everything you need to hit the ground running.
Built on Elite Credentials, Proven in the Real World
Batchrise franchisees benefit from a system rooted in over 15 years of international artisan baking experience and the elite training of Les Compagnons du Devoir, one of France's most prestigious and selective artisan guilds, giving every location a unique authenticity.
A Curriculum That Does the Heavy Lifting
Every Batchrise franchisee is backed by a seven-module professional training program, covering everything from long-fermentation sourdough to franchise operations and community nutritional impact, so you're never left to figure it out alone.
The Market Is Ready and Growing
Consumer demand for whole-grain, gluten-free, organic, and preservative-free baked goods is driving continued growth across the bread and bakery industry, meaning Batchrise franchisees are stepping into a market that's already moving in their direction.
A Model That's Already Been Tested
Founder Renaud Lacipiere co-founded The French Guys Bakery in Seattle — an award-winning bakery recognised by King 5, Eater, and the Académie Culinaire de France — proving that this approach to authentic, clean-label artisan baking genuinely resonates with American consumers.
"I've spent my career watching consumers settle for breads full of preservatives and additives when I knew there was a better way. The Batchrise Academy exists to change that, one skilled baker at a time."
RENAUD LACIPIERE - FOUNDER & CEO
GET IN TOUCH
Reach out to the Batchrise Team by leaving your details here or sending us a more detailed note through our contact page.
Whether you're a culinary professional looking to level up or a passionate home baker ready to explore the world of authentic French artisan baking, we'd love to hear from you.
