Christophe and Myriam Brun participated for the fourth time in the Lozère gourmande competition, organized by the Lozère Chamber of Trades, for thirty years.
This year, for the 2024-2025 edition, they have chosen to offer five products, the maximum authorized. In total, Malaysian bakers won four awards, including three first prizes and one second.
The first three prizes were obtained for the sourdough bread, the sourdough rye pie and the country baguette. A renewed success for the naturally leavened bread which had already won first prize in the previous competition. While the rye pie reached first place against second during the last competition: a great development. Remember that these two flagship products of the Malenese bakery are made from Mejeanette flour, from a local sector which brings together farmers, millers and bakers. We are judged all year round by our private clients, as professionals and that doesn’t lie…”testifies Christophe Brun.
As for the third prize, the first participation for the campaign baguette was a great success, allowing it to reach first place in this category. The walnut tart obtained a well-deserved finalist place for its first presentation in the competition.
Correspondent Midi Libre: 06 86 17 89 83
