By Francois Desserre
See my news
Chocolate bread or chocolatine? It doesn’t matter… It’s good. And it’s even better when we talk about contests and first place.
This Saturday October 29a Poissy baker (Yvelines) won the first competition for the best pain au chocolat, organized as part of the Paris Chocolate Fair.
The event was set up by the National Confederation of French Bakery-Pastry.
It’s a craftsman from Yvelines, Mickaël Forcher who climbed the highest step. He works in the bakery Under the sun8, avenue des Ursulines, in Poissy.
The 2e prize was won by Christophe Dubois, originally from Saône, in the Doubs. He is followed by Léo Paumard of Cantenay-Épinard, in Maine-et-Loire.
Both had also come second and third in the competition for the best butter croissant in France. It was organized last Wednesday, at Versailles.
Thirty-eight candidates competed for this Master and to seduce the palate of 9 jurors (six professionals and three amateurs).
The selection was made around several criteria: cooking, shine, visual aspect, taste, fondant and puff pastry.
Towards an international competition?
“This competition is in addition to the other competitions in the profession which distinguish the best professionals, highlight the products and raise public awareness about the training provided to ensure artisanal quality production. »
“This competition is destined to become international and may take place at other chocolate fairs around the world. Indeed, this Salon du Chocolat is present in 17 countries such as the United States, Japan or China. An opportunity to promote French artisanal know-how and to highlight talents from all over the world, ”said the National Confederation of French Bakery and Pastry.
Was this article helpful to you? Note that you can follow 78actu in the My News space. In one click, after registration, you will find all the news of your favorite cities and brands.