A new playground at primary school

A new playground at primary school

by | 14 May 2025 | General education, Primary school

Last April saw the opening of a new playground at primary school, much to the delight of the 206 students.

Built by Playparx, a committed social enterprise based in Run Ta Ek, this new space enriches the children’s daily lives by offering them a place to learn through play, essential to their development.

This project would not have been possible without the generosity of Fanny and Stève, volunteers committed to the Bayon School this year, and the support of their family and friends. They worked in close collaboration with Vantha, principal of the elementary school.

Our heartfelt thanks go to the Armange Mamou Mani family for their energy and willingness to make a difference.

Thanks also to all those who support us every day: together, we are building lasting actions.

Hugo and Morgane committed to education

by | 14 May 2025 | Agroecology training, General education, Secondary school support, Sustainable agriculture and environment

At the beginning of May, The Bayon family welcomed Morgane and Hugo, both on a one-year civic service assignment.

Morgane, originally from the Cantal region of France, joins the communications department. Curious, motivated and full of creativity, she will be helping to promote the organization’s actions by creating content for social networks and the website. She will use her commitment to highlight those who work in the field every day.

Hugo, for his part, will be supporting the agroecology school, taking an active part in its development.

A recent graduate in sustainable agricultural and agri-food systems engineering, Hugo is starting a new adventure with us in Cambodia!

Passionate about access to fair and sustainable food for all, he joins our team to contribute to the development of innovative projects within our School of Agroecology.

Welcome Hugo, Welcome Morgane!

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A square named after Élodie, in memory of a precious commitment

A square named after Élodie, in memory of a precious commitment

by | 14 May 2025 | General education, Primary school

A square named Élodie, in memory of a precious commitment last April, the town of Ouistreham inaugurated the “Square Élodie”, in tribute to Élodie Douillard-Potet, former project coordinator at our school, who died in a tragic accident on April 20, 2014 during her mission in Cambodia.

Élodie left her mark on the history of the Bayon School through her commitment and energy. In particular, she dreamed of creating a canteen to enable the most vulnerable children to benefit from balanced meals. A project that her family decided to bring to life through the 46-member “Le rêve d’Élo” association.

Thanks to the actions of the association, this dream has become a reality and continues, year after year, to support the functioning of our school canteen.

Every year, the association organizes two fund-raising events: a hike in the spring and an evening event in the autumn. Profits from these events help finance meals for elementary school pupils for two terms.

We salute this tribute to Élodie, whose memory lives on in the projects we carry out every day with our young beneficiaries.

10 years: A decade of success for the Bayon Pastry and Bakery School

10 years: A decade of success for the Bayon Pastry and Bakery School

by | 3 Feb 2025 | Bakery and pastry school, Coffee Shop, Secondary school support

On December 14, 2024, the Bayon Pastry and Bakery School celebrated 10 years of commitment to young Cambodian women. `The event brought together students, teams, partners and personalities from the world of gastronomy for an exceptional evening in Siem Reap.

Since its creation in 2014, the School has offered free, comprehensive training in pastry-making and baking. In 10 years, more than 170 young women have been trained and graduated, gaining access to careers in prestigious establishments.

The anniversary was marked by :

  • A buffet created by Fabrice Prochasson, Director of Creation and Innovation at Coup de Pâtes, Meilleur Ouvrier de France, Official Sponsor of the École de boulangerie et de patisserie, and Emma Prochasson, Head Pastry Chef.
  • An exhibition retracing the inspiring careers of students from previous classes. Culinary demonstrations and a competition highlighting the students’ talent.
  • The launch of a new pastry book, combining French and Cambodian flavors.
  • The launch of a unique culinary work

 The evening was also marked by the launch of the new edition of the celebrating creations blending French and Cambodian influences. Signed by Fabrice Prochasson and Sokhoeurn Morn, Director of the School, the book features emblematic recipes such as La Bûche Citron-Pistache, Les Macarons au Poivre de Kampot and Le Saint Honoré, all of which were available for tasting during the evening.

A huge thank you to our partners for their continued support and trust, which helps transform lives and create a better future.

Exclusive Lactalis and President training at Bayon Coffee Shop

Exclusive Lactalis and President training at Bayon Coffee Shop

by | 11 Sep 2024 | Primary school, Social and families support

 Formation exclusive avec LSH / Lactalis au Bayon Coffee Shop

Le Coffee Shop a eu le plaisir d’accueillir une formation exceptionnelle organisée par LSH, filière basée à Siem Reap du groupe Lactalis, spécialisée dans les produits laitiers de qualité, les 5 et 6 mai derniers.

Pendant deux jours, les cuisines du Coffee Shop se sont transformées en véritable laboratoire de transmission, où nos étudiantes en pâtisserie et chef·fes, formateur·rices ont pu enrichir leurs savoir-faire autour de recettes, pâtes, pains et techniques professionnelles. 

Cette session de formation autour d’un buffer salé a été animée par le chef Maxime Michelot, basé à Hong Kong Chef ambassadeur chez Président, Maxime a généreusement partagé son expertise, ses astuces et son exigence professionnelle.

Son approche bienveillante et rigoureuse a permis à nos équipes de :
– Découvrir de nouvelles recettes de pain et viennoiseries
– Approfondir les techniques de travail de la pâte
– Mieux comprendre l’usage des produits laitiers professionnels dans la création culinaire

Un immense merci à LSH et notre sponsor Lactalis et au chef Maxime Michelot pour leur engagement à nos côtés et leur soutien. Ces échanges renforcent la qualité de notre enseignement et ouvrent de nouvelles perspectives à nos apprenties.