Two for the price of one. The IFFP Apprentice Training Center in Aurillac hosted two renowned regional competitions on Monday, November 4, highlighting emerging talents in the bakery and pastry professions. The Worldskills in bakery and the Best Apprentices of France competition (Maf) in pastry took place simultaneously.
Bakery
The Worldskills competition brought together seven competitors, all under the age of 20, whether employees, high school students or apprentices. Daniel Gladines, president of the jury, underlined the requirements of this edition: “It involves making white and traditional breads, ten croissants, ten chocolatines and ten filled pastries. The two common threads this year are regional products and sustainable development, such as creating a day-old, filled croissant for catering.” Candidates had seven hours to demonstrate their technical mastery and creativity.
“The judgment is made on the finished product according to criteria of taste, crispness, colors… and during its development on technical criteria, such as shaping, cooking, respect for hygiene, etc. .” Daniel Gladines, president of the Worldskills jury in baking.
Jolan Bonnet from the Groisy Campus (74) won the gold medal thanks to his perfectly executed creations. Paco Le Bert, from the CFA of Avignon, apprentice in Ardèche (07), won the silver medal and Maxime Riondet, from the Lycée François Rabelais in Dardilly (69), the bronze medal. The other participants, Nora Joly, Clément Bosc, Hugo Simon (IFPP Aurillac) and Tristan Rosa (IDM63), also impressed with their know-how. “Until mid-March, the Worldskills events continue in the 68 craft professions selected for a final which will take place in Marseille in October 2025, before an international final!”, recalled Aurélie Gavoille-Alix, head of project in the Region.
The best in pastry
In the workshop just opposite, the regional competition for Best Apprentices of France (Maf) in pastry put six candidates to the test, including two from Cantal: Léa Parra and Marin Jeanrot, trained at the IFPP in Aurillac . Clément Gladines, president of the Maf jury, detailed the conditions: “Candidates must have obtained their CAP less than two years ago. This competition, which lasts 7 hours, constitutes the regional events, after the departmental events at the end of September and before the national events on March 31 in the Paris region. The theme was centered on the end-of-year celebrations, with the making of logs, king cakes, chocolate candies, cocktail tartlets and a “travel cake”, such as a cake.
“Three separate juries evaluated the participants: one for manufacturing, one for presentation and one for tasting.”, explained Clément Gladines. Alexis Rosier, from the CFA of Bains (43), apprenticed with Jean-Luc Chapuis in La Brivoise (Brives-Charensac), won the regional title – formerly Auvergne et Loire – thanks to creations that are both aesthetic and tasty. Tiffany Dinet (IFI 03), apprentice at Tourment d'Amour in Montluçon (03), rose to second place, followed by Joris Tavier (CFA Bains, 43), currently training at 213 Évasion Gourmande (Monistrol-sur -Loire at Jules Mathe). Honorary prizes were awarded to Marin Jeanrot (IFPP Aurillac), Léa Parra (IFPP Aurillac) and Noémie Bienvenu (IDM63), saluting their creativity.
“It’s an emphasis on young people, with a fairly glorifying title.” Thierry Mathieu, president of the Regional Confederation of Pastry Artisans.
Thierry Mathieu, president of the Regional Confederation of Artisan Chocolate Pastry Chefs, organizer of the competition, underlined the importance of this event: “It is also a way of bringing together apprentice masters from all over the Region, who each accompanies an apprentice identified by their CAP results From year to year, the level increases. You must not miss out: you can only participate once…”
