Puratos, the international group, which offers a full range of innovative food ingredients and services for the bakery, patisserie and chocolate sectors, is delighted to announce the acquisition of the prestigious École Bellouet Conseil, a renowned bakery school nestled in the center of Paris, 15th arrondissement, France. This acquisition marks a significant milestone in Puratos’s commitment to fostering excellence and innovation in the baking industry.
École Bellouet Conseil, founded in 1989 by G. Joël Bellouet, Meilleur Ouvrier de France and former professor at the Lenôtre school, and Jean-Michel Perruchon, Meilleur Ouvrier de France and former deputy pastry chef at Fauchon, has been a beacon of culinary excellence for over 35 years.
With its highly qualified professors and experts’ collaboration, the school is recognized for the excellence of its training programs in patisserie, viennoiserie and chocolate, accompanying and inspiring professional bakers from around the world. École Bellouet Conseil also provides personalized technical advice to support companies with their new product development, ensuring that creations are innovative, high-quality, and aligned with consumer expectations.
Maintaining Quality and Excellence
Puratos is committed to preserving the heritage and tradition of French baking that École Bellouet Conseil embodies. “We are proud to welcome École Bellouet Conseil and its esteemed team into the Puratos family,” said Pierre Tossut, CEO of Puratos. “École Bellouet Conseil’s heritage is a treasure we are honored to perpetuate, and we commit to sustain the school’s excellence. Our global reach will enable us to bring the art of French patisserie and viennoiserie to professionals around the world.”
Jean-Michel Perruchon, co-founder and director of École Bellouet Conseil, added, “With great confidence, I entrust École Bellouet Conseil to Puratos, knowing they will protect our rich heritage while infusing new energy and innovation into our school. I am certain that Puratos, alongside our dedicated professors and employees, will inspire and elevate the art of pastry, viennoiserie, and chocolate for professional chefs everywhere.”
Independent Operation and Continuity
École Bellouet Conseil will continue to operate independently from Puratos’s ingredient business. Jean-Michel Perruchon will remain actively involved with École Bellouet Conseil, providing his invaluable expertise and guidance during the transition and beyond.
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Joseph Clarke
Editor, International Bakery
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Email: editor@in-bakery.com
