the essential
This Wednesday, at snack time, the Cahors prefecture hosted the traditional giant galette des rois, made by apprentice bakers from CMA training. A spectacular achievement of more than a meter in circumference.
This Wednesday afternoon, at the Cahors prefecture, a delicious smell of almond paste and puff pastry greeted the guests who came to enjoy the traditional giant galette des rois, made by apprentice bakers from CMA training. With its 1.10 meter circumference, this impressive achievement was at the heart of the celebration.
Claire Raulin, prefect of the department, François Breil, president of the Chamber of Trades and Crafts of the Lot and Robert Bonal, president of the federation of bakers of the Lot, recalled the importance of artisanal trades in the face of current challenges. “A profession which is going through a difficult situation, like inflation”, noted Robert Bonal, while Claire Raulin underlined that “the essence of France lies in the quality of its gastronomy”.
After the speeches, it's time for tasting, accompanied by local cider. Five apprentices contributed to the preparation, including Bastien and Louis, in the first year of their professional bakery certificate. They expressed their pride in having participated in this colossal project: six kilos of almond paste, twenty-five kilos of puff pastry and two days of work. “It’s nice to perpetuate the tradition,” said Bastien, while Louis added: “We had a lot of fun doing it! “.
The opportunity to demonstrate the common dedication to a profession anchored in the history and gastronomic identity of France.
France
