From Monday January 6, viewers will be able to follow the 12th season of “La Meilleure Boulangerie de France”. An unprecedented season, carried by a trio of professionals well known to the general public, of whom Bruno Cormerais is a pillar.
We take the same ones and start again! From Monday January 6 2025, The Best Bakery in France will make its comeback on M6 for a new twelfth season. From Monday to Friday, the program highlighting bakery products will follow Everyone in the kitchen, Holiday menus!
For this 12th season, the baker and Meilleur Ouvrier de France Bruno Cormerais will once again travel the roads of France with his two friends, the chef Michel Sarran and the pastry chef Noëmie Honiat.
On the menu: tastings of bakery products, rich human stories, discovery of the most beautiful places in France. The jury's objective? Discover the best artisan bakers in France. To do this, they will put the participating bakers to the test on tailor-made challenges.
Just before the broadcast of this new season of The Best Bakery in France, Bruno Cormerais answered our questions. The opportunity to look back on your journey and find out your expectations.
The rest after this ad
You are a pillar of The Best Bakery in Francesince you have been present since the very first season. What do you like so much about this program?
I traveled a lot throughout France in my professional career to train bakers. I find a little of this same principle in the program. I discover craftsmen, passionate people, with whom we exchange. It's learning every day and I enjoy all these discoveries.
So yes, it's not easy for family life because we leave home for several dozen weeks. But I enjoy it a lot and I have the chance to do this job that fascinates me.
Where does this passion for baking come from?
I have always loved cooking with my grandmothers and my mother. I wanted to tackle cooking a little, then ultimately it was pastry and baking. As a baker, I discovered fermentation, particularly sourdough fermentation, and it fascinated me. I realized that, like cheese and wine, it's never the same every day.
The rest after this ad
You have declared that you are allergic to flour, isn't that restrictive in your profession?
Many bakers are allergic to flour. I started the trade as an apprentice at 15 years old. A month later, I declared a fairly serious allergy to flour. At the time, the doctor advised me to stop. A teacher who was following me found that I was allergic to flour dust because I had a very fragile respiratory system.
To fight against this allergy, I always have a little ventolin with me. There are many bakers who are allergic, just like many hairdressers are allergic to hair coloring products. Unfortunately, we have allergies in all professions.
What are your expectations for this 12th season of The Best Bakery in France ?
What I expect is always creativity, originality and then common sense. Today, the show is 12 years old, so it is evolving. Some time ago, we went to the CFA at the end of the week to launch challenges. Today this is no longer the case.
The rest after this ad
This year we will treat bread a little more precisely and it will be more present in the program. So my expectations are to discover more beautiful things and to exchange with artisans and passionate fellow bakers.
And the viewers?
A few surprises and new things. With this emphasis on bread, we will explain fermentations: why we shape it in such a way, the impact it will have on the taste, the result and the conservation. Bread is not just something you eat, it has to be beautiful.
We will also see breads that are a little more fancy, with beautiful little flockings. I hope that we will introduce consumers even more to the world of baking, which is a world as mysterious as it is exciting.
Also read:
The rest after this ad
