In this month of January, the galette des Rois is preparing to become the queen of French tables. At “La Fabrique aux Gourmandises” by Lionel Bonnamy, this tradition takes on a very special flavor this year. On December 6, his establishment won the prize for Best Cake in Greater Paris for the second time.
Behind his still hot oven, Lionel Bonnamy carefully observes his freshly cooked king cakes. “It’s magnificent. It’s well filled so we don’t just have dough at the end. Underneath, it’s very crispy. We’re going to have fun,” he delights in advance.
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But what is the secret of this award-winning pancake? The baker-pastry chef remains modest: “I don’t have a magic recipe! The important thing is to have quality local products.”
In his workshop, each ingredient is carefully selected. From freshly ground almond powder to AOP butter from family mills near Paris, through exceptional flours, all the products are local.
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A well-established organization
With this title in its pocket, Lionel Bonnamy’s bakery is expecting an influx of gourmets. To meet this demand, the team expanded with the recruitment of a new employee. “There are at least 7 or 8 people who touch the cake before it reaches the customer’s hands. The whole team is really in cake mode,” he explains.
This year, the bakery plans to produce nearly 12,000 pancakes to satisfy fans of frangipane and other creations.
