“We really didn’t expect it. We are very proud and very happy. We have been fighting for a long time to maintain craftsmanship and sustainability at Boulengier. It’s a great recognition“, commented Marc Paeps, one of the associated owners of the Saint-Gilloise bakery.
14 pastries participated
The cake had to contain at least three out of five products of Belgian, organic and/or artisanal origin: flour, eggs, butter, almonds and beans. Candidates earned more points if four or five ingredients met at least one of these criteria, which were more difficult to achieve, for example for almonds, grown abroad. It was also forbidden to use any almond flavoring or margarine.
The big brand test: to start the year off right, here is the only king cake to choose from in mass distribution (COMPARATIVE)
“People pay attention all year round to the quality and sustainability of what they eat. Once the holidays arrive, they turn a blind eye… Why? There are a lot of expensive pancakes that are made with products low quality. My goal is to show that it is possible to be artisanal, sustainable and good.explains the founder of Mingle, Noémie De Clercq, who aims to perpetuate the competition – at the national level if possible.
In total, 14 pastry chefs were in the running and their creations were tasted blind and behind closed doors on December 15 by a jury made up of eight Brussels journalists and personalities specializing in the culinary sector. The rating was established on the basis of appearance, filling, flakiness, flavor, but also the durability of the products.
