Already a winner in 2021, Sébastien Moreau and his brioche des rois were once again favored by the jury in the 2024 departmental competition. Nearly 80 artisan bakers and pastry chefs from Loire-Atlantique took part.
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The last logs have just been swallowed and have already taken their place in the bakery windows. A few days before Epiphany, time for king cakes.
Since January 2, orders have been pouring in from Sébastien Moreau, baker-pastry chef in Saint-Nazaire. Because his brioche pancake is a champion.
Sébastien got up at 2 o’clock this morning. He sleeps 5 hours a night at the moment, to supply his gourmet clientele.
“You have to know how to measure the kneading time”, explains Sébastien, at work, “When we say we get our hands dirty, that’s it. We have our tools, but regularly, we open, we see the consistency, the temperature. And we know when we need to add the butter.”
We must develop the senses, touch, the eye, hearing, because it is also the way the dough will smack in the bowl that we will hear if it is kneaded.
Sébastien MoreauBest brioche pancake in Loire-Atlantique
Pause time, fermentation time, cooking time, count between 12 to 18 hours before arriving at this crucial stage: the bean and the decoration of the brioche.
“I wear bigarreaux, because I like the color red, for me, it’s a party color, Sébastien enthuses, otherwise, I take candied oranges, which come from a company in Aubenas, specializing in candied fruit.
“I use bigarreaux, because I like the color red, for me, it’s a festive color”, Sébastien’s brioche pancake is the best in Loire-Atlantique
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© France 3 Pays de la Loire – Christophe François
What could have made the difference from the other brioche pancakes in the competition? “The soft one, says Sébastien, 30 years in the business, and no excess fermentation. A brioche is a cake, it really has to taste like butter, like sugar, it’s mainly a treat.”
The epiphany officially falls this Monday, January 6, but gluttony has the right to be a few hours early.
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