伊莎莉卡烘焙网：“记5.25•海上青焙坊‘面包王国之旅’”
5月25日，面包和法语爱好者们齐聚上海法语培训中心，参加由海上青焙坊（Shanghai Young Bakers 以下简称SYB）举办的“面包王国之旅”活动。伊莎莉卡烘焙网受邀以媒体身份出席了活动，下面由小编来为各位亲们一一解说活动当天的盛况吧。
上海法语培训中心副主任向参加活动的嘉宾介绍本次活动
SYB项目经理林兰跟所有的嘉宾分享了SYB的历史及目前发展状况：公益组织海上青焙坊成立于2008年，从2009年开始，它就致力于教授中国贫困青少年制作法式传统面包和甜点技术，以使得他们可以在毕业后找到合适的就业机会并自力更生。
今年六月将赴法学习的毕业生张帅（左）和金会子（右）
SYB曾选拔三名优秀毕业生赴法国奥里亚克烘焙学校（EFBPA）学习，在出发之前，他们接受了上海法语培训中心的集中法语培训。在付出了诸多努力后，他们顺利从EFBPA拿到专业技能合格证书。三名学员于2011年8月返回上海，此后他们一直致力于教授SYB现在的学生。为了保证项目的长期可持续性发展，SYB即将帮助另外两名出色的毕业生踏上赴法进修烘焙技能的旅途。今年六月中旬，张帅和金会子将在法国航空公司的资助下飞往巴黎并“开始一次终身受用的旅途”。
活动现场张帅和金会子分别演示了法国长棍和辫子面包的制作技巧
上海法语培训中心目前慷慨的为张帅和金会子提供免费的法语培训课程，他们两人都希望能够好好珍惜这个宝贵的机会。在法国奥里亚克烘焙学校的法语授课项目对张帅和金会子来说并不轻松，为了使两人能够更好地适应当地的环境，CAVILAM-Alliance Francaise of Vichy 会在他们抵达法国中部之后继续为他们提供为期两个月的高强度法语培训。
工作人员现场向观众们演说法式面包的发展与分类
想要了解更多海上青焙坊的信息就跟随小编到外籍美女这里瞧一瞧吧
私人订制之DIY剧场
在这次活动中，张帅和金会子现场分享了他们的故事并向大家演示如何制作法式长棍和辫子面包。现场的工作人员还准备了很多充满互动性的法国面包西点趣味小课程，DIY面包装饰、和毕业生面对面技术交流、SYB组织了解……
现场有个萝莉天使亲手为爸爸妈妈做了一份爱心餐哦
看大家这表情，难道一等奖平板电脑已经砸中某位幸运儿了吗？
活动当天工作人员还精心的准备了抽奖环节，所有奖券收入都将用于SYB公益项目支出，SYB项目经理林兰说礼品不贵重，却是一番心意，希望大家都能多多参与，用一颗做公益的心来换一份幸运哦。
活动结束时林兰说：“在中法建交50周年之际，以帮助中国贫困青少年为宗旨的公益组织海上青焙坊和像上海法语培训中心这样的机构之间的合作变得更加有意义。感谢上海法语培训中心、CAVILAM 和法国航空公司这些有社会责任感的公司，它们的帮助让我们能够通过烘焙作公益！”
小编也觉得参加“面包王国之旅”这样的活动十分有意义，它让我们看到了烘焙业充满正能量的一面，也让我们看到了烘焙发展的更多可能。小编和伊莎莉卡烘焙网衷心祝愿SYB本期赴法学习毕业生能够顺利毕业学成归来继续帮助SYB，也希望SYB的公益项目能够顺利开展，获得更多烘焙人的支持。
Yeslicake：“A record of SYB ‘Journey to the land of bread’, May 25th”
On May 25th, bread enthusiasts and fans of the French language gathered at the Alliance Française of Shanghai for a “Journey to the land of bread”, organized by the charity program Shanghai Young Bakers. Yeslicake was invited to attend the event as media. Let me introduce you to the spectacular event that day!
SYB program manager Floriane shared the history and current developmental situation of SYB with all the guests. Founded in 2008, Shanghai Young Bakers (SYB) is a charity program providing a fully-sponsored French bakery training to disadvantaged Chinese youth (aged 17-23), enabling them to find qualified jobs and lead independent lives after graduation.
Bakery and pastry classes are currently taught by three graduates from the first enrollment of the charity program. Based on their outstanding capabilities, they were selected to study French at the Alliance Française of Shanghai before they left for France where they successfully graduated from the French school of Bakery and Pastry of Aurillac. The three of them have been teaching SYB students since their return to Shanghai in August 2011. In order to ensure the long-term sustainability of the program, SYB will send again two of its most promising students to France to further their bakery training. This mid-June, Ines and Julien will fly to Paris with the support of Air France to « savor the voyage of a lifetime. »
Currently following French classes generously offered by the Alliance Française of Shanghai, Ines and Julien both wish to make the best out of this rare and precious opportunity. Following bakery classes taught in French at the French School of Bakery and Pastry of Aurillac still wouldn’t be a piece of cake without the support of the CAVILAM-Alliance Française of Vichy. The school will complete their French language training by offering two months of intensive French studies upon their arrival in the middle of France.
During this event, Ines and Julien shared their stories and showed to everyone how to make Baguette and brioche to everyone. SYB also prepared many small interactive French style bread makingworkshops, DIY cake decoration, face to face talk with graduates, introduction to SYB organization, etc….
A lucky draw was also organized for all the participants as a fundraiser for SYB. Floriane encouraged everyone to take part in it as a gesture of support to the charity program.
She then closed the event by saying: “In this year marking the 50th anniversary of the establishment of diplomatic relations between France and the People’s Republic of China, the cooperation between a charity program helping underprivileged Chinese youth and French organizations such as the Alliance Française, CAVILAM and Air France is all the more meaningful. Thanks to these social-minded companies we can bake it happen!”
The author of this article thinks that events such as the “Voyage au Pays du Pain” are very meaningful and show us different aspects of the future developments of bakery. We wish all the best to the two SYB graduates who are going to France to further their bakery studies and hope that SYB will develop smoothly and get more and more support from bakers!
（感谢陈玉川的翻译）