Damien Kissy, baker in Rombach-le-Franc, reveals his unique know-how, from giant éclairs to traditional kouglofs, while sharing the secrets of making perfect bread and the passion that drives his profession.
An incredible challenge for an extraordinary baker
Damien Kissy, baker in Rombach-le-Franc, is the guest of France Bleu Alsace. This enthusiast of the profession took on an extraordinary challenge: creating a giant 130 meter lightning bolt for a charity event. To achieve this, he uses 75 cm tubes that he assembles one behind the other, a process that he has perfected over the years. For him, these spectacular creations are much more than a simple technical feat, they are a way of making his customers dream, whom he also spoils with wedding cakes and great éclairs.
A profession that is passed down from generation to generation
Behind this passion, a family story: Damien grew up in his parents' bakery. After taking over the business in 1997 with his wife Nadine, he continued to improve. His most memorable childhood memory? Playing little soldiers in flour on his father's work table, a memory that still marks his daily life in the bakery today. In the morning, even the longest working days do not seem difficult to him, as he loves his job so much. This pleasure is all the greater when he sees the satisfaction of his loyal customers, who come back every year to find the quality of his products.
A craft in constant evolution
For Damien, the secret of success lies in the quality and variety of the products offered. From traditional kouglofs to Christmas Manalas, he strives to offer a unique experience, always different, thanks to skillfully measured flour mixtures. For every occasion, he offers suitable creations, such as wedding cakes or sweet kouglofs. Its objective: to maintain quality artisanal production, while adapting to the expectations of its customers.
The secrets of crispy and soft bread
In its oven, each loaf becomes a work of art. To obtain bread that is crispy on the outside and soft on the inside, Damien uses a very hot oven and a willow, a refractory stone which plays a crucial role in cooking. In addition to his technique, he chooses quality flours and makes his own mixtures. Damien also advises storing bread well at home: a cloth bag, in a cool place, keeps it fresh for several days.
A promising future for the Kissy bakery
With the arrival of large bakery chains, Damien knows that the profession is evolving, but he remains optimistic. Its objective is to continue to offer quality products and satisfy gourmets, even if this requires long hours of work. Customers, whether local or summer visitors, always come back, which proves that passion and commitment to the profession bear fruit.
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