École Bellouet has appointed Jonathan Mougel as technical director, effective 1 January 2026. Mougel, a Meilleur Ouvrier de France Pâtissier-Confiseur, brings 22 years of experience from Puratos, where he worked in innovation, technical development and customer support.

The appointment marks a strategic shift for the Paris-based school, which has trained nearly 7,000 professionals from over 100 countries since its 1989 founding. Mougel succeeds Jean-Michel Perruchon, one of École Bellouet's original founders alongside Joël Bellouet.

Puratos Ownership Enables Global Expansion

Since Puratos acquired École Bellouet, the school has positioned itself to leverage the Belgian ingredient company's presence in over 100 countries. This ownership structure allows École Bellouet to maintain its educational independence whilst accessing broader market reach for its training programmes.

Mougel has served as a visiting tutor at the school for the past decade, having originally graduated from École Bellouet himself. His appointment continues the institution's practice of promoting from within its network of Meilleurs Ouvriers de France and competition winners.

Beyond Traditional Training Models

The new technical director outlined plans to expand École Bellouet's role beyond its traditional training remit. The school will develop consultancy services targeting independent artisan bakeries and larger hospitality businesses navigating current market pressures.

This evolution reflects recognition of significant changes affecting the patisserie, viennoiserie and chocolate sectors. Mougel's team will evaluate new ingredients, techniques and consumer trends, providing practical guidance to commercial operators rather than focusing solely on individual skill development.

“I am both humbled by, and very excited about, my new role at Ecole Bellouet,” commented M. Mougel on his appointment. “The school is a leader in educational excellence, with a proud history and a bright future. As we look to advance our knowledge, evolve our course content, and unlock new creativity and opportunities all over the world, I will continue to work alongside Franck Colombié, Jana Lai, Adrien Bozzolo and Nadir Remaki, who will remain instrumental to the school’s continued evolution and success. We’re all committed to keeping Ecole Bellouet at the pinnacle of French pastry expertise, while upskilling and inspiring more patissiers, and support more businesses, all over the world. The global reach of Puratos, by whom we’re now owned, will enable us to do that better than ever before, while allowing us to retain our independence.”

Industry Context

École Bellouet's repositioning comes as industrial and artisan bakers face evolving consumer demands, supply chain challenges and technological advances in production methods. The school's 24 published reference books and three decades of recipe development provide a foundation for addressing these contemporary challenges.

The appointment takes effect at the start of 2026, allowing for a transition period under Perruchon's continued involvement. Mougel's dual background in competition-level patisserie and commercial ingredient development positions him to bridge traditional French techniques with industrial application requirements.