Here, homemade pastries are a must.
We write about it, we talk about it, and we support artisan bakers who stand by their principles. And this commitment is nothing new.
The BAGATELLE T45 Label Rouge flour will celebrate its 20th anniversary in 2027, and our artisan bakers use it every day! Made from 100% strong wheat, it is specially suited to the production of Viennoiserie and Pâtisserie items made from yeast-raised and puff pastry.
The careful selection of raw materials – the flour, PDO butter, the addition of sourdough starter – combined with technical expertise, the ability to showcase your Viennoiserie, and a love of a job well done, make all the difference.
Congratulations to the winners and all the finalists
The national final took place in Nouvelle-Aquitaine, at the CFA in the Poitiers region (86). It is worth noting that hundreds of artisan bakers took part in the departmental and then regional heats. Suffice to say that the standard is high for this competition of excellence, bringing together the 20 best bakers in France.
We would like to highlight our four finalist clients.
Two established artisan bakers and two employees at our artisan client businesses:
Finaliste
Johan Auzate, salarié chez Sylvie Forget, L'île aux pains (St-Paul)
Finaliste
Arnaud Desanglois, salarié chez Capucine et Steven Galéa, Sucre et Farine (Mormoiron)
Finaliste
Rémi Méhault, Boulangeries O’Repère à Sury-près-Léré, Sancerre, Savigny-en-Sancerre, St-Satur, O' Repère d'Amaury (Sury-près-Léré)
Finaliste
Charlène Schwanczar Heckly, Rêvez Sucré (Sainte-Maure)
Meet the winner from the Grand Est region, Charlène Schwanczar Heckly (Rêvez sucré in Ste-Maure, Aube)
