I've been working in the pastry world for almost 4 years now and I'm hoping to get an apprenticeship as a baker to start my next chapter. Bread is the missing link for me--I feel I've had exposure and developed a level of confidence with most aspects of pastry, but I'd like to be more versatile in the kitchen and learn how an artisan bread operation works. I was raised making bread in the home kitchen with my grandmother, but bulk production is somewhat foreign to me. I have plans to quit my current position as head baker here at a small bakery in Portland, Oregon and head to Europe to visit with friends in Switzerland. I'm *hoping* to land a short-term stage or apprenticeship somewhere. Any guidance/suggestions out there? I feel ignorant showing up in France/Germany/Switzerland and expecting to land something without a little research. I'm fluent in Spanish...should I invest in learning some French to help my chances? Again, any guidance would help tremendously. Thanks!