Barely after New Year's Eve, the galette des rois is already tempting us. In this bakery in Saint-Sauveur, theirs was voted best galette in Oise 2025. Good texture and good cream, for customers, it meets all the criteria.
The essentials of the day: our exclusive selection
Every day, our editorial team reserves the best regional news for you. A selection just for you, to stay in touch with your regions.
France Télévisions uses your email address to send you the newsletter “The essentials of the day: our exclusive selection”. You can unsubscribe at any time via the link at the bottom of this newsletter. Our privacy policy
After the Christmas logs, it’s time for the galette des rois. HASn the month of January, it becomes the star of bakeries. That of Saint-Sauveur was crowned best pancake in the Oise this year. For customers who have already tasted it, it meets all the criteria. “The texture was very compact, the color, the taste and also a very nice bean“, lists a customer. “It's mainly the dough, there is a good thickness of almond cream“, continues another customer.
A reward that makes the business of commerce. Sold between €16 and €23, the award-winning pancakes go like hot cakes. “I even have people from Paris who came to get the cake and when they come to get one, sometimes, they come to get others the next day or two-three days later.“, says Laetitia Vasseur, the bakery saleswoman.
In the back room, Désiré Kellens, a baker for nearly 20 years, has the winning recipe. His secret to a good frangipane is to stick to the essentials. “Butter, sugar, almond powder, eggs, rum, pastry cream, it's not more complicated than that, it's just the time it takes and then there you go“, he smiles.
For the baker, winner of the competition for the best almond pancake in Oise 2025, simple ingredients and time are needed.
•
© FTV
Eliminated during his first participation in the competition, he followed training to learn how to master a key element: lamination, which requires up to three days of work. “To have a good puff pastry, it takes time in the fridge, all the little steps in between are in the cold. This ensures that the lamination does not deform“, explains the baker.
A know-how that he continues to perfect in view of the regional competition which will be held in Oise next April.
Edited by Eline Erzilbengoa / FTV
