The International Agricultural Show served as the setting for the launch of the Baguette Francilienne, the result of the creation of the wheat-flour-bread sector in Ile de France.
Agricultural cooperatives, millers and bakers have come together to create a genuine sector whose objective is to provide local, high-quality products around the flagship product, the baguette.
For this 14th edition of the competition initiated in 2016 by the Isigny Sainte Mère Cooperative and the National Association of Bakery Teachers, it is the Lycée François Rabelais d'Ifs (14) which will welcome the 10 regional finalists on May 14 and 15, 2019.
On Tuesday, February 26, 2019, the Bonneveine hotel school in Marseille (13) hosted the regional final of the French Dessert Championship and it was
Hubert BASTIDE from the Sacré Coeur comprehensive high school in Saint Chély d'Apcher (48) who secured his place in the “Juniors” final.
In the “Professionals” category, it was Romain GHIBAUDO from Pâtisserie Dutto in Opio (06) who won the regional title and thus qualified for the national final in Montpellier.
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Since December 19, 2018, Bruno HOT has returned to the position he held from 2008 to 2016. Also President of the National Union of Sugar Manufacturers (SNFS), he has a solid knowledge of the sugar sector. As part of his new mandate, he will focus on the developments to be made in terms of communication and commitments of the sector. Currently, a reflection is being conducted on the identity of CEDUS (Name, logo, etc.) in order to adapt it to the new relationships that Sugar intends to develop with consumers and all stakeholders.