Angers can be proud of its bakery and pastry: Anthony Gaboriau, a passionate artisan and perfectionist, won second prize in the National Almond Galette Competition. A distinction that highlights local know-how and passion for the profession.
A reward for years of work
For Anthony Gaboriau, this award is much more than professional recognition. “When we were told that we had won the second national prize for the galette des rois, it was a party! » he enthuses. “For our team, this is the result of so many years of research and work. Our greatest joy is to delight gourmets around our bakery, especially since Epiphany is eagerly awaited in Angers. »
The road to the final was strewn with challenges. After winning the departmental and then regional selections, Anthony and his team faced 20 other finalists in Bains, in Haute-Loire. The competition, organized by the National Confederation of French Bakers and Pastry Chefs, is renowned for its high standards and prestige.
An exceptional bean to crown excellence
To celebrate this victory, Anthony Gaboriau pulled out all the stops. He collaborated with Panessiel, the first manufacturer of French beans, to create a limited series of porcelain beans, decorated by hand in Grenoble in a workshop employing people with disabilities. “I want to offer the best to my customers and that means the quality of my products, including my beans”he explains with conviction.
Know-how and short circuits in the spotlight
Anthony Gaboriau has been running his bakery for 18 years, with his wife, in the center of Angers. With three years of experience as an employee pastry chef, he took over the establishment in 2006 with the desire to combine quality and tradition. Every day, his team gets up at dawn to make the bread, pastries and pastries that have made their brand famous.
By highlighting local suppliers and French know-how, Anthony Gaboriau illustrates consumers' growing enthusiasm for short-circuit products. He sums up this concern for excellence and ethics in one sentence: “Offering the best to my customers, while promoting artisanal work. »
A cake not to be missed
With this new distinction, Anthony Gaboriau's bakery should see an influx of even more customers eager to discover this almost royal cake. So, for the people of Angevin, one thing is certain: Epiphany will be tastier than ever this year.
