“Being a baker is a profession, and I would add that being a baker is a wonderful profession.” This is how Stéphanie Ansart, mayor of Agnetz, described the profession of those who accompany our breakfasts. The competition for the best French baguette in Oise, organized by the Federation of Bakers of Oisetook place on Thursday, September 19 at Clermotel has Agnetz. A competition which celebrated its 15th edition in the service of know-how and excellence.
The best baguette in Précy-sur-Oise
Thibault Cattiaux is the winner of the 2024 competition for the best traditional baguette in Oise. He has his bakery, La clé de sol, at 64B Rte de Beauvais in Précy-sur-Oise. “I’ve been training for 5 years,” confides Thibault Cattiaux. “I’m passionate about my job and this competition is full of perfection and challenge.” Thibault Cattiaux should soon open a bakery in Froissy. For him, it’s off to the regional competition for the best traditional French baguette. He will also be on the jury for the competition for the best baguette next year.
A craft
80 participants and six hopefuls took part. For the mayor of Agnetz, Stéphanie Ansart, present at the award ceremony, it is a source of pride to host the event. “The Clermotel is a bit of an institution, we are in the center of the Oise department. We can therefore host major events like today.”
In addition to Stéphanie Ansart, many people came to attend the award ceremony for the best baguette. French know-how was in the spotlight. For Denis Pype, regional councilor (LR) of Hauts-de-France, “in France we are lucky, we have remarkable products, highlighted by our artisans. Behind the word “artisan” there is the word “art”, and what would France and the French be without their baguette.” For Philippe Bernard, president of the Chamber of Commerce and Industry of Oise (CCIO), the baguette is a French way of life. “The baker’s job is to offer good bread to the French, it is our identity when we travel to other countries.”
Gilles Forret, president of the professional bakery and pastry group of Oise, orchestrated the award ceremony. The competition sets several very specific criteria such as the weight, size, taste, smell and crispiness of the baguette.
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