The Nouvelle-Aquitaine regional selection northern zone (bringing together the departments of the former Poitou-Charentes region, Haute-Vienne and Creuse) qualifying for the final of the 43e national competition for the Best Young Bakers in France took place at the Chantejeau Trades Campus in Saint-Benoît (Vienna), Monday October 21, 2024, in the presence of Mickaël Babin, baker in Saint-Julien-l'Ars and president of the Federation of Viennese Bakers.
Seven apprentices from the northern zone in the running
Seven apprentices from Nouvelle-Aquitaine northern zone were competing in front of their ovens for 6.5 hours to make traditional French breads, special breads, pastries with puff pastry and yeast dough, savory bakery creations and highlight, a room decorated on the theme “Burgundy wines”, a loaf with party bread support, a must-have in the world of baking.
At the end of the evening, the jury chaired by Olivier Neveu, Meilleur Ouvrier de France, and composed of baking professionals announced the verdict.
First prize to Niortais Evan Jardrit
First prize went to Evan Jardrit, from Deux-Sèvres, ahead of Donovan Charron, also from Deux-Sèvres, and Charentais Alexis Bureau.
Niort resident Evan Jardrit, 18, is currently a student at the CMA in Niort in professional bakery certification, first year. He works at Saveurs et Gourmandises in Chauray (Deux-Sèvres). He will represent the Nouvelle-Aquitaine region with the winner of the southern zone of Nouvelle-Aquitaine during the national final which will be held from November 19 to 21, 2024, in Auxerre in Yonne.
For the young regional winner, delighted with this distinction, the time allotted was not a real problem: “Reaching the final in Auxerre is a source of great pride for me. Today, I methodically completed the proposed subject and I knew how to manage my stress throughout the test. To stand out from the crowd, you had to do original things. Knowing that the final would take place in Auxerre in Burgundy, I concocted my savory toast with Dijon mustard and blackcurrant. Two Burgundian specialties. I brought sweet into savory. »
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