2020 French Schools Cup

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Apollonia Poilâne, Patron of the 7th edition of the French Cup for Bakery-Viennoiserie-Pastry Schools – which took place from January 11 to 14, 2020 during the Europain trade fair – presented the trophies to the 2020 French Champions.

Category podium "Hopes"

 

1st: St Joseph St Marc Vocational High School – Concarneau (29)

Alan ETIENNE, Maëlle LE GUILLY, Marine NEDELEC

Trainers: Dominique JEGOUSSE (bakery) and Julien LE CLEC'H (pastry)

 

2nd: Companions of Duty – Tours (37)

Baptiste BRANCHEREAU, Alexis POULARD, Lucie TESTARD

Trainers: Mathieu JEANNEAU (bakery) and Morgan BAZIRE (pastry)

3rd: CFA INBP – Rouen (76)

Jeremy GUEGUEN, Camille MOREAU, Marie VAY

Trainers: Pascal GOUSSET (bakery) and Damien ANDRE (pastry)

 

Category Podium "Excellence"

1st: URMA of Maine et Loire – Angers (49)

Mathieu BEAUPERE, Nicolas LEGAULT, Delphine RIPOCHE

Trainers: Yohann BASILE (bakery) and Eric BIAIS (pastry)

2nd: Companions of Duty – Bordeaux (33)

Jean-Baptiste GASNIER, Justine GOURLAIN, Amandine PORCHE

Trainers: Julian LEROUX (bakery) and Frédéric GALISSON (pastry)

3rd: Paris School of Bakery and Pastry (75)

Younous DOUCOURE, Amel EUTAMENE, Loïc SAILLER-BERTHAZ

Trainers: Olivier PEIFFER (bakery) and Stéphane LOLIVE (pastry)

 

Bakery World Cup

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After three intense days of Competition where the 12 best international teams competed in the 3 categories, one per candidate from each team: Baguette and World Breads, Viennoiserie and Artistic Piece, with gourmet bread-making being a common part for all 3 candidates.

Technical prowess, professionalism, innovation, everyone surpassed themselves to deliver an exceptional show.

China, represented by YU PENG (Baguettes and Breads of the World) – LU PEI HI (Viennoiseries) and GONG XIN (artistic piece), took the top step of the podium. 2020 World Champion.

Japan takes second place on the podium: NINOMIYA SHIGEAKI (Baguettes and breads from around the world) – TSUDA YOSHIKI (Viennoiseries) and KATSUMI YOHEI (artistic piece).

Denmark took third place on the podium: TROELS MIKKEL HANSEN (Baguettes and Breads of the World) – SIRI PALLESEN (Viennoiseries) and ASGER SKOV HANSEN (artistic piece).

EUROPAIN 2020

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More than 38000 professionals made the trip in a disrupted social context.

Everyone agrees that this 2020 edition allowed a real quality of exchanges between visitors and exhibitors. On the business side of hundreds of privileged contacts between professionals have linked up thanks to the implementation of a “business meeting” offer.

More than 100 new features were unveiled at the show in the areas of equipment, ingredients and raw materials, and services.

150 prestigious guests led workshops or participated in conferences/debates.

A scene Bakery & Snacking where recognized professionals demonstrated their know-how in front of an ever more demanding audience.

A scene Sweet which offered a prestigious program of masterclasses around pastry.

EUROPAIN New Products Awards: 7 winners

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Among the 20 nominated files, the committee of experts - composed of professionals from the Bakery and Pastry industry and the professional press- distinguished 7 winners:

4 in category "I make" :

Sofinor for its storage unit with integrated weighing

Gilac Professional for his divider bins made from bio-sourced material

VMI for its Genius kneader EV with DIGY control interface

Bellevue ingredients and solutions for his GEM 280F whole durum wheat flour

and 3 in category "I sell".

OCF for his Perspective showcase and for his Serenity Connect preventive maintenance system

Euralux for its self-service lifting covers in single or double-glazed glass

In awarding these prizes, the committee wanted to recognize the innovations most committed to responsible baking and pastry-making, connected to their environment and the challenges of their time.

Lord is awarded the Visitors' Prize for its ventilated negative cold tower

Taste and Health Award 2019 – MAAF

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For the 17th edition of the awards “MAAF Taste and Health” , 8 finalists met in the kitchens of Pré Catelan in Paris for the final test: to defend their culinary creation judged on a recipe that had to combine creativity and innovation, the content and nutritional qualities of which promote well-being.

It is Rémi CHAPUIS, Pastry chef in Falaise (14) with his “Kokoro” tart recipe- Japanese word meaning Heart, soul and spirit – who wins the first prize of 1 euros.

Among the finalists of this 2019 edition, we find 4 cooks, 1 charcutier and two other professionals from the world of sweets: Christophe CHION HOCK – chocolatier in Sainte Clothilde (974) with his chocolate bite “Coeurcuma” and Loussinée KARAPETIAN – pastry chef in Le Mans (72) with her tart “l'Innocente”.