"At last, we’re putting flavour back at the heart of things.
There are competitions that reward craftsmanship, and there are others – though rarer – that champion a vision. The Thomas Marie Trophy is one of them.
On arriving at the exhibition EGAST in Strasbourg, I immediately sensed that this competition was unlike any other. I recognised in it the values that have always driven us at Foricher Les Moulins : high standards, craftsmanship, passing on the tradition and, above all, flavour.
Because, when it comes down to it, that’s what it’s all about! I often say: We buy with our eyes, but we build loyalty through taste.
These days, images are everywhere. Shop windows are stunning, products are photogenic, and social media is everywhere. But what keeps a customer coming back isn’t a photo. It’s the taste.
And this trophy has the immense merit of bringing this obvious fact back into the spotlight. And I’m delighted that Les Moulins Foricher are partners.
I would like to pay tribute to Thomas Marie, who managed to bring something different to the table. His ambition was clear: to create a competition that values the exterior as much as the interior, and the art of preparation as much as the tasting experience.
That is exactly the kind of bakery of the future that we want to champion.
A bakery that innovates, yes. But without ever losing sight of what really matters.
I would also like to congratulate the winners, Stéphane Cape (À la Charlotte Bakery) and Jean Aubry, the first winners of this trophy.
I was also impressed by the calibre of the jury – probably one of the most inspiring around today – united by a shared conviction: Taste isn’t an option – it’s the foundation.
The presence of Rodolphe Landemaine, the patron of this first edition, perfectly embodied this vision. He represents this new generation of entrepreneurial bakers who are able to combine tradition, high standards and innovation.
Another thing that struck me was how young the participants were.
I’ve seen young people who are already passionate about fermentation, sourdough, flavours and textures, and who have already mastered the essential basics.
And that gives me confidence.
Yes, French baking has a bright future. Provided it remains true to what makes it great.
I would also like to thank the teams at Dormoy Mills, Loïc Foricher, and in particular David Sansiviero for the outstanding organisation of this first edition.
Thanks also to the marketing teams at Foricher, Aloïse Helin and Amélie Petit, as well as to Jérôme Lanier, photographer, for these magnificent photographs.
For a first edition, it’s been a success.
And if I had to sum up this trophy in a single sentence, it would be this: "Taste is not just a minor detail. It is the future of French baking." Yvon Foricher
