On 22 June, the “Winners’ Day” took place in Paris. Organised by Les Moulins Foricher, artisan bakers, millers and sailors came together on a particularly sunny day in June. It was an opportunity to look back on several victories.
At the National Competition for the Best Traditional French Baguette
La farine des meilleures traditions françaises
Since 2022, four of the last five winners have been using flour from Foricher – Les Moulins every day, including the Traditional French T65 Label Rouge flour, Bagatelle®.
• 2022, 8th edition
Patrick Baillet for the Grand Est region
Patrick Baillet’s Bakery and Patisserie
Delphine and Patrick Baillet are based in Aÿ-Champagne
• 2023, 9th edition
Ludovic Desœuvres for the Hauts-de-France region
La Fournée Des Fables
Agathe and Ludovic Desœuvres are based in Château-Thierry
• 2024, 10th edition
Nicolas Ledoux for Bourgogne-Franche-Comté
Le Doux Pain Bakery and Patisserie, Citers
Ayşegül and Nicolas Ledoux are based in Citers
• 2026, 12th edition
Frédéric Boulay for the Île-de-France region
Boulangerie Boulay
Natacha and Frédéric Boulay are based in Beaumont-sur-Oise
Out of the 12 editions of the competition, 6 winners have been supported by Foricher - Les Moulins
The first recipient was Ludovic Beaumont (La Fournée in Brest), back in the third edition in 2016.
In offshore racing
Paul Morvan, skipper of the Figaro Foricher – French Touch, won the third and final leg of The Paprec Solitaire du Figaro 2026 and finished third in the overall standings.
An opportunity to draw parallels not only between these victories, but also between these professions, where high standards, perseverance and passion often make all the difference.
Coming soon: Les Instants Foricher, as a video podcast.
We would like to thank the artisan bakers who accepted the invitation from Foricher – Les Moulins.
An event organised by Sylvain Marquet and promoted by the communications, marketing and sales teams at Foricher – Les Moulins.
