Par
Paul Varenguin
Published on
Oct 11, 2024 at 8:58 p.m.
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As soon as you enter the store, you feel the good smell bread and pastries just out of the oven. Nothing better to make the customer’s mouth water.
And when we know that the Maison Duret bakery, located in Torcy, won the prize for the best croissant in Seine-et-Marne on Wednesday October 2, 2024. His manager tells us more.
Several months of work
This is the second time that the baker and his team have participated in this competition. During the first applicationthey had not been classified, but wanted to repeat. They therefore decide to register again. “It’s really a challenge for the teams, it represents several months of work for them, and it’s motivating. It’s also a good argument for sales,” explains the manager, Rémy Duret, when asked about the reasons for participating in the competition.
For this, Rémy Duret and his team started with an advantage: here, everything is homemade, “right down to the sticks that we put in our pain au chocolat,” says the baker, who opened his boutique in 2019. But that’s not all: ice creams, jams, cannelés… everything is done by the team of around twenty people. “We prefer not to do anything than to buy frozen », decides the manager.
Organic bread and flans!
Obviously, Rémy Duret and his team are used to prizes. This is in fact not the first time that they have won a prize in a competition. Already in 2019, they finished fourth best organic bread in France. Later, in 2021, they came eighth in the competition for the best flan in Île-de-France.
Manufacturing secrets
But in fact, how can you win this competition? Rémy Duret agrees to give us the key to what, according to him, could have worked in his favor. “We use a PDO butter. Choose to good raw materials is an asset, and it radically changes things,” he believes.
It must be said that there are a lot of boxes to check in order to hope to get on the podium in this competition. Whoever wants doesn’t make the best croissant! “We are judged on‘aspectcooking, taste, but also the lamination. It must not make too many crumbs,” says the man who, at the same time, won the third place in the competition for the best pain au chocolat in Seine-et-Marne. And, icing on the cake, you also have to be able to produce a croissant that is both soft and crispy to climb to the top of the ranking.
All you have to do is go and judge for yourself.
Getting there: 15 grand rue, in Torcy.
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