He’s totally Jolan Bonnet. As in everything he does, the 17-year-old loves to push the limits. He had just joined the Groisy Campus, in CAP then BP bakery, when he was already embarking on competitions supervised by his trainers, Anthony Chappaz – also a competitor – and Lydia Santarelli. He won the competition for “best pure butter croissant and best pain au chocolat” organized by the Federation of bakers of the countries of Savoie in March 2024, alongside his two classmates, Clément Dalbies and Grégor Jaffrezic. Then qualifies, immediately, for the regional competition for the best apprentices in France in April 2024.
8 hours of tests
The 8 hours of tests are not to frighten the young baker, experienced in sporting competition since childhood. Since his family moved to Les Gets, a little over 2 years ago, he gave up archery for paragliding, with the same ambition: to always go higher!
From October 16 to 18, he took part in the 39th edition of the “Best Apprentices of France” bakery competition which took place at the Nantes Chamber of Trades-Training in Sainte-Luce-sur-Loire (Loire-Atlantique). And he is one of ten young bakers “whose technical mastery and originality were praised by the jury”. Just enough time to savor his victory, he is already joining Megève and Toquicimes to make his contribution to the success of the event.
See you this Monday!
He will have a few days to breathe before presenting himself on Monday November 4 in Aurillac (Cantal) for the regional Worldskills selections. On the theme, “Marseille and its architecture”, Jolan Bonnet will have to present an artistic piece, in addition to traditional bread, regional bread and filled pastries. We encourage him.
France
