Fabrice Pottier, baker in Marcoussis (Essonne) finished in first place in the Master National du Meilleur Pain au Chocolat, a national competition in which 42 specialists in pastries took part in Paris. The winner had already participated in the competition without success in 2022, said a report from BFM Ile-de-France this Wednesday.
The award-winning baker explained that it was research into fermentation and a more pronounced buttery taste that had meanwhile enabled him to improve the quality of his pain au chocolat offering greater “length in the mouth”. Fabrice Pottier also confided that the secret of a good pain au chocolat lay in the use of good raw materials.
The Blues of football and rugby
The one who supplies the French rugby and football teams also told the local channel that it was important to take time when preparing. The professional was pleased that the competition “highlighted our beautiful profession of baker-pastry chef and said he was delighted with the 40% jump recorded in the number of visitors to his shop since the results.
France
