First National Competition for the Best Butter Croissant

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On October 29 and 30, 2019, theFerrières School welcomed the 19 candidates, representing all regions of France, for this first edition of the National Butter Croissant Competition.

Le Affiliate of this competition was none other than Damien DEDUN, 2017 European Champion in the Viennese Pastry category and head baker teaching at the prestigious school.

Le Jury composed of 6 recognized professionals was placed under the Presidency of Jean-Yves GAUTIER – MOF.

After several hours of intense concentration and technical skills, where each candidate put all their know-how and passion into action, the winners were revealed.

Jean-Yves Gautier - President of the jury, Dominique Anract - President of the CNBPF and the winners

1er Price: Baptiste CORTAIS representing Brittany

2nd Prize: Jean-Claude CHISSON representing New Aquitaine

3nd Prize: Serge IMHOFF representing the Grand Est.

 

20th European Bakery Cup – Nantes

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For this twentieth edition of the European Bakery Cup, 8 teams were in the running.

The French team climbs onto the top step of the podium:

Golden Pellons :France and Manufacturer: Maison Romeo

Gaétan MESPOULET: Bread – Jean-Baptiste NICHOLAS: Viennese Pastries – Nicolas GERREL: Artistic Piece

Silver Pellons : Italy

Tecchiolli NICHOLAS: Bread – Matteo MANUINI: Viennoiserie – Andreoletti BRUNO: Artistic piece

Bronze pellons : The Netherlands

Bas GOOSSEN: Bread – Kris HUIJSMAN: Pastries – Gerrit HUCKRIEDE: Artistic piece

French Ice Sculpture Championship

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The French Ice Sculpture Championship took place at the Serbotel exhibition in Nantes on Sunday, October 20, 2019. All the contestants worked outdoors under the watchful yet watchful eye of the jury.

The podium of the Junior category :

– 1st: Thibault DROUARD: apprentice at Emmanuel Ryon – An Ice Cream in Paris

– 2nd: Laurent LEROY: apprentice at David Wesmael – La Glacerie in Lille

– 3rd: Colin BRUNON: apprentice of Vincent Boué – La Guerche de Bretagne

 

 

 

The podium of the Senior category:

– 1st: Christophe DOMANGE: Valrhona School

– 2nd: Boris LUSSEAU: Lopez Confiserie in Royan

– 3rd: Jean-François ANS

Rabelais Young Talents 2019

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On Wednesday, September 25, 2019, young talents in the food industry were honored during the Trophy presentation ceremony held at the Grand Rex in Paris under the patronage of Mrs. Muriel Penicaud – Minister of Labor.

Among the 11 professional categories, the Bakery-Pastry-Ice Cream and Chocolate sector is well represented with 12 winners.

Bakery : Marjorie Bressac (63), Marine Nedelec (29) and Vincent Richard (31)

Pastry : Théo Labaune (71), Emma Prochasson (91) and Lucas Spinelli (75)

Ice cream parlor : Elora Le Dantec (64), Pierre-Antoine Legay (59) and Océane Vallet (42)

Chocolatier : Camille Chazelle (42), Killian Perez (75) and Dani Pierard (57).