Overview
The International School of French Baking & Pâtisserie (ISFBP) was founded by Yash Malpani and Anishkaa Malpani to bring international‑standard French baking education to India. The school opened its first campus in Pune, Maharashtra, at 3rd Floor, Mantri Centre, Fergusson Road, Shivajinagar, marking the physical realization of the founders’ vision to enable aspiring Indian bakers to train locally to global standards.
Programme Offerings
ISFBP currently runs two full‑time programmes. The Foundation Programme spans 3.5 months and provides a comprehensive introduction to French baking and pâtisserie, covering classical pastries, petit gâteaux, artisan breads, enriched doughs, basic viennoiserie, chocolate and confectionery fundamentals, travel cakes, tarts, pies, quiches, cookies, plated desserts and wedding cake fundamentals. The Diploma Programme lasts 6.5 months and delves deeper, incorporating advanced viennoiserie and laminated doughs, sourdough, chocolate and confectionery arts, signature tarts, fine pâtisserie, contemporary plated desserts, savoury bakery and café production, celebration cakes, advanced chocolate displays, recipe development, bakery entrepreneurship and business management.
Training Environment and Support
The school emphasizes an industry‑standard production kitchen equipped with globally sourced ingredients. Curriculum integrates entrepreneurship and business training, and graduates receive structured placement assistance for up to one year after programme completion, though employment is not guaranteed. ISFBP also offers conditional City & Guilds accreditation, providing an internationally recognised qualification pathway that remains uncommon among Indian baking institutions.
Career Pathways
Graduates can pursue roles in professional pastry kitchens, hotels, fine‑dining establishments, artisan bakeries, cafés, pâtisseries, independent food ventures, chocolate and confectionery firms, pastry consulting, food product development, and bakery entrepreneurship.
Additional Learning Options
Beyond the full‑time programmes, ISFBP conducts one‑day and three‑day masterclasses open to baking enthusiasts, working professionals and anyone interested in French baking, offering hands‑on exposure to techniques and fundamentals.
Admissions
The Pune campus admits cohorts of ten seats each, and enquiries are being accepted through the Pune admissions office.
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