The baguette and its cereal sector in the spotlight on Google Arts & Culture

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On the occasion of the entry of artisanal know-how and the culture of baguettes and bread into UNESCO's Intangible Cultural Heritage, Google Arts & Culture unveils an interactive exhibition accessible to all. The Baguette – A French Icon", in partnership with the National Confederation of French Bakery and Bakery-Pastry, the National Society of the Best Workers of France, the MUCEM, Intercéréales, the Wheat and Bread Museum, the Endowment Fund EKIP and the Federation of Mills of France.

On the way to the exhibition: https://artsandculture.google.com/project/baguette

 

Frédéric Lalos promoted to Knight of the National Order of Merit

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Frederic Lalos, Best Bakery Worker in France 1997, received the insignia of Knight of the National Order of Merit by Olivia Grégoire, Minister Delegate for Small and Medium-Sized Enterprises, Trade, Crafts and Tourism, on December 6. A recognition that pays tribute to excellent expertise and a great personality.

 

 

 

« Good bread is bread that has flavor, but above all, it is bread whose crispness and flavors provoke wonderful emotions. »

Frédéric Lalos

 

Guide to energy sobriety

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The French National Confederation of Bakery and Bakery-Pastry has produced a guide to energy efficiency in bakery and pastry making, proposing short-term actions that are quick and easy to implement to cope with rising energy prices.

The guide offers solutions on four levels: cooking, heating, air conditioning and lighting.

Here is the link for download: https://boulangerie.org/wp-content/uploads/Piece-jointe-a-la-Circulaire-n%C2%B0104-Guide-sobrie%CC%81te%CC%81-e%CC%81nerge%CC%81tique-171022.pdf

 

France has selected its team for the 2024 Bakery World Cup

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Under the authority of the Confédération Nationale de la Boulangerie – Pâtisserie Française and the watchful eye of a jury composed of Meilleurs Ouvriers de France, World Bakery Champions and members of the 2022 French team, 22 candidates developed and presented a production program similar to that of the Coupe du Monde la Boulangerie.

The selection made it possible to designate a main candidate and an alternate candidate in each category.

Candidate in the Bread category:

Incumbent : Franck FORTIER, demonstrator baker at the Minoterie Château in Ernée (44)

Substitute : Benjamin AURIO, artisan baker “Aux Gourmandes Traditions” in Couffouleux (81)

Candidate in the Viennese Pastry category:

Incumbent : Fabien NOLAY, bakery trainer at the Paris School of Bakery and Pastry

Alternate: Corentin MOLINA, baker at the 1860 Bakery in Clapiers (34)

Candidate in the Artistic category:

Incumbent : Xavier SACRISTE, bakery trainer at the Paul Bocuse Institute in Écully (69)

Alternate: Vincent DIEBOLT, bakery trainer at the Charles de Foucauld High School in Schiltigheim (67)

French selection for the 2024 Bakery World Cup

To qualify for the 2024 Bakery World Cup, the French team will have to submit to the EUROPE international selection which will take place on the Parvis de Notre Dame as part of the Bread Festival from May 18 to 20, 2023.
This selection will designate the 3 European teams that will join the 2024 Bakery World Cup.