Grand-Est regional competitions at EGAST 2026

Candidates created and presented 30 curved butter croissantsfrom 1 kg of flour, in a time allowed 5 hours - extended to 6 hours for those also taking part in the Best Traditional French Baguette competition. Each croissant had to weigh 80 g after cooking.

Each contestant had 6 hours to complete the task, on site and in front of an audience, 20 traditional French baguettes. Made from supplied ingredients and without additives, they had to measure 50 cm long and weigh 250 g when cooked.

Organised by the Fédération Patronale de la Boulangerie du Bas-Rhin and the Fédération des Boulangers du Grand Est, this competition honours the best bakeries in France.originalitythe quality of assembly and the taste.

Support from Foricher - Moulins Dormoy and Foricher - Moulin des Gaults