On Thursday, November 7, the excellence of the Haute-Garonne bakery was honored during a competition, bringing together the best artisans around four specialties: the croissant, the traditional baguette, the sandwich and the brioche. This event was held at the Maison des Compagnons in Plaisance-du-Touch, with the support of the Union of Artisans Boulangers-Pâtissiers de Haute-Garonne (UABP 31).No less than 16 food professionals made up the jury, to decide between the numerous candidates. The competition highlighted the know-how and originality of the department's artisans, thus offering an exceptional showcase to the local bakery and pastry shop. Among the juries, all come from the world of gastronomy, restaurant chefs, millers, and other people linked to the world of pastry. “Overall the jury was surprised by the quality of the products, particularly the croissants..”, rejoices Jean-Pierre Feuillet, president of the Union of artisan bakers and pastry chefs of Haute-Garonne (UABP31). Among the other pleasant surprises, the presence of young people and apprentices from the profession. “It's a real pleasure to see many young people show up and others who came out of curiosity. And that's nice, because people who have experience see the next generation“, underlines Jean-Pierre Feuillet.
Traditional BaguetteWith 22 participants competing, the traditional baguette competition crowned Alban Belmas of the bakery Au Bread by Nature located at 30/32 place de l’Église, Cugnaux. In second place, Dimitri Bordon of Primer usalso based in Cugnauxknew how to seduce the jury. Finally, Mathieu Monredon from MPM Maison Monredon has Toulouse won third place. For the baguette, there is no secret, you must have a beautiful color, good cooking and taste.
Croissants: Laminated know-how rewardedCroissants all have something in common: a beautiful visual appearance. And to win, “you need a nice flakiness and a particular taste“, reveals Jean-Pierre Feuillet. In the croissant category, which also had 22 candidates, it is Stéphane Armengaud from Fred L’Artisan has Ramonville which obtained first place, thus recognizing the finesse of its lamination and its perfect balance. Annie Arnoult of the House ARNOULT has Toulouse rose to second place, followed by Philippe Blanchard of the Maison Blanchard has Blagnac.
Sandwiches: Creativity and balance of flavorsStéphane Armengaud Fred L’Artisan has Ramonville also shone in the sandwich category, winning first prize with a creation combining flavors and textures. Yves Jehanne, from Yves Jehanne has Toulouseranked second, and Annie Arnoult from the House ARNOULT has Toulousecompletes the podium with his third place. For this second competition for the best sandwich, these winners had to focus on good taste, but also beautiful visuals. For this category, in the jury, the candidates were rated by the brothers of the Garcia house.
Brioche: Soft know-howConcerning the brioche, there were no less than ten to compete. To win, the most important thing is the head brioche, “professionals recognize the technique and taste of a good brioche“. For the brioche, among the 10 artisans in competition, it is Aldric Thevenon of the Thevenon House has Worry which won over the jury, thus winning first place. Philippe Blanchard, of the Maison Blanchard has Blagnacranked second, while Christophe Didout of At Petit Banneton has Plaisance-du-Touch won third place.
How does the competition take place? To compete, it is imperative to work in an artisanal bakery, “who makes their products“, informs Jean-Pierre Feuillet. “We have them sign a sworn statement so that they certify that the product really comes from their bakery. The candidates place the products and in a second room, they have a number. Then all the juries arrive after the products have been submitted. So they don't know where the product comes from.“, he reveals. Among the jury, professors and former professionals, and former winner. Léo Désèmery, 1st place for the best croissant department and region and 3rd place France, was part of the jury. “It is a cycle, a transfer and transmission of knowledge“, concludes Jean-Pierre Feuillet.
Strong support from partnersThis event was able to count on the support of numerous partners, who offered internships and gifts to the winners, demonstrating the importance of this competition for the bakery and pastry sector.
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