Silver croissants for two artisan bakery customers. An ex-aequo ranking for two bakeries with distinct identities and geographical roots.
One is in the south of the department, just a few minutes from Switzerland and Basel. The other is just a stone's throw from the Vosges mountains to the north-west of Mulhouse, in a town with just over 2,000 inhabitants.
Best butter Croissant
Haut-Rhin · 2025
Antonin Bureau
La Manufacture (Saint-Louis)
Julien Marion
Boulangerie Marion (Saint-Amarin)
Support from Foricher - Les Moulins Dormoy David Sansiviero
Of course, a artisanal production with additive-free raw materials as the BAGATELLE T45 Label Rouge flour for a 100% pure butter sourdough croissant. It's thanks to all these conditions that we can no longer do without an artisan croissant!
We would like to thank the professional federation for organising this competition and for the photos.
Professional competitions are an opportunity to compare different worlds, but all the participants are driven by the same passion: the art of design. homemade, l'love of a job well done !
These craftsmen make homemade pastries every day with our Label Rouge BAGATELLE® type 45 oatmeal flourspecially designed for making Viennese pastries and puff pastry products.
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