The “Masters de la Boulangerie” competition, organized by Lesaffre, will be held Feb. 3 to 6 in Paris, France, as part of the “Europain” trade show. It is the final stage in a prestigious, three-year team competition cycle, comprised of the 2014-2015 Louis Lesaffre Cup and the 2016 Coupe du Monde de la Boulangerie.
Based on talent and potential from the competition cycle, 18 experienced candidates will compete in one of these categories: Nutritional Bread Making, Gourmet Baking and Artistic Bread Making. A panel of six jurors will evaluate candidates on technique, sales, marketing and communication skills, economic factors and “social and environmental responsibility linked to bread making,” according to the competition website. Each category includes specific challenges for the candidates “linked to evolutions in baking and the profession’s future.”
Related demonstrations during the competition, following a “Sharing and The Future” theme, include sharing how the candidates responded to challenges, their bakery “tips and tricks,” innovations from competition sponsors and a spotlight on “Young Bakery Hopefuls.”
Like USW, Lasaffre is committed to helping the world’s baking industry grow to its fullest potential. USW admires the mission of its baking competition cycle. We wish all the candidates good luck, including bakers from the United States, as well as bakers from U.S. wheat importers Japan, Taiwan, South Korea, China and Brazil.