Archive for the year: 2025

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10th World Bread Championship

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The World Bread ChampionshipThe international baking competition, based on the multidisciplinary skills of candidates assisted by a commis chef, and organized by the association Les Ambassadeurs du Pain, has revealed its top three. It illustrates the profession's ability to adapt to current consumer demands and meet consumer expectations. Bakers incorporate nutritional and gastronomic values ​​into their bread creations. The competition's philosophy is based on the transmission of know-how and the preparation of carefully crafted, balanced, and diverse breads, as well as an attractive presentation. Organized as part of Serbotel 2025 in Nantes, and following China's victory in the last edition of the competition, the Netherlands has taken the top prize, ahead of China and France, which secured third place.

The 10th edition of the World Bread Championship was won by the Netherlands.

Best Apprentice of France - Chocolate and Confectionery 2025

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After demanding preparation and a final of a high technical level, Valentine Coiffard, from CMA Formation de la Vienne (Poitiers 86), has won the prestigious title of Best Apprentice of France in Chocolate and Confectionery, marking a major milestone in her professional career. Thanks to her consistent focus on aesthetics, taste, and technique, the young winner distinguished herself with a creation entitled "The Martyr's Shield." a true tribute to Joan of Arc.

Valentine Coiffard, Best Apprentice of France in Chocolate and Confectionery 2025

World Bread Day

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October 16: World Bread Day

A true symbol of artisanal know-how, bread occupies a special place in the hearts and daily lives of French families. Much more than a food, bread is a symbol of sharing, innovation, and conviviality.

A huge thank you to our artisan bakers, guardians of tradition and passion. Thanks to them, this beautiful French custom has endured from generation to generation: savoring delicious fresh bread, made with love.

Support and celebrate your artisan baker!

13th edition of the Rabelais Young Talents

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La 13e Rabelais Young Talents of Gastronomy edition took place on September 24 at the Cirque d'Hiver in Paris.

Initiated each year by the CGAD (The General Confederation of Retail Food), of which Dominique Anract is the president, this ceremony highlights the work of young people from the food industryIn total, 36 winners were awarded prizes, spread across 13 professions: butcher, baker, brewer, wine merchant, delicatessen-caterer, chocolatier, dairyman-cheesemaker, cook-waiter, grocer, ice cream maker, pastry chef, fishmonger and greengrocer.

Rabelais Young Talents 2025 © Cedric-Doux.fr

 

The laureats :

In the Baker category :

      • Benoit BROUARD
      • Emilie DUGOUARD
      • Sacha SULLY

Rabelais Young Talents 2025, Baker category ©Cedric-Doux.fr

In the Pastry Chef category :

      • Yannis PETESIC
      • Alexis ROSIER
      • Timothée BASTIEN

Rabelais Young Talents 2025, Pastry Chef category ©Cedric-Doux.fr

In the Chocolatier category :

      • Aliénor CAVIGGIA
      • Tom GANDON
      • Marjorie MIETTE

Rabelais Young Talents 2025, Chocolatier category ©Cedric-Doux.fr

In the glacier category :

      • Cloé ARTH
      • Clément HAVRE
      • Léo CAYET

Rabelais Young Talents 2025, Glacier category ©Cedric-Doux.fr

“One of the Best Apprentices in France” Bakery 2025

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The 40th edition was held from September 15 to 18, 2025 at the CIFA de l'Yonne in Auxerre.

Obtained the title of “One of the Best Apprentices in France” Boulangerie 2025:

  • Florent BERTAUX (Hauts-de-France)
  • Martin CHRISTIENS (Hauts-de-France)
  • Alan GUYONVARCH (Brittany)
  • Maxime RIONDET (Auvergne-Rhône-Alpes)
  • Joshua ROUX (Occitanie)