Maison Angot, located on the road from Perpignan to Soler, was rewarded for its king cake with candied citrus fruits which won silver at the Maison de l'artisane.
Anthony Angot is not a talker. The artisan baker-pastry chef from Maison Angot at Soler de la Maison Angot prefers to express himself in the making of his pancakes, breads and golden brioches. However, since December 3, 2024, it is he, with all due respect to his nature reserve, who takes the light. Especially since for a first attempt it was a masterstroke.
Came second at 8e edition of the Best Tourteau des Rois competition in the Pyrénées-Orientales which took place at the Maison de l'Artisanat against around fifteen colleagues, he had never before participated in this type of professional competition. “We had 48 hours to prepare, develop and shape our king cakes in our laboratories before presenting them, anonymously, to the jury, he summarizes. I was moved and delighted to come in second place, after La Crème de la Crème in Perpignan who won the competition.”
Also read:
Master baker in Perpignan, Roland Boucard won gold for his Tourteau des rois 2025
3 series of “offbeat” collector beans
“As for my king cake, I favored citrus fruits: lemon, orange, candied. As for the bean, it comes from one of the three 2025 collector's series that I chose for their originality and offbeat side: baby dinosaurs and other prehistoric species emerging from their eggshells, sneakers of different styles, and a series of mini balloons in the shape of animals (elephants, rabbits, dogs, butterflies, etc.).
This freshly graduated citrus cake comes out of the oven every morning “in around fifty copies”, specifies Alice Angot. “Nos king cakes and frangipane pancakes will be offered until January 31.
