At the EGAST 2026A number of our customers won awards in the Grand-Est regional competitions.
EGAST 2026, Fiers de nos clients
Best butter Croissant
Grand-Est · 2026
11er PRIX - Charlène Heckly
Rêvez Sucré (Sainte-Maure)
33e PRIX - Bertrand Glohr
Boulangerie M&B (Chaumousey)
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.
Best Traditional French Baguette
Grand-Est · 2026
11er PRIX - Alexis Frebourg
Boulangerie Pâtisserie Pinot - Les délices de Vagney (Vagney)
Each contestant had 6 hours to complete the task, on site and in front of an audience, 20 traditional French baguettes. Made from ingredients supplied by the manufacturer and without additives, they had to measure 50 cm long and weigh 250 g when cooked.
Best sandwich
Grand-Est · 2026
11er PRIX - Bertrand Glohr
Boulangerie M&B (Chaumousey)
Organised by the Fédération Patronale de la Boulangerie du Bas-Rhin and the Fédération des Boulangers du Grand Est, this competition honours the work of the best bakers in France.originalitythe quality of assembly and the taste.
Trophée Pâtisserie – Un produit : trois déclinaisons
Grand-Est · 2026
11er PRIX - Charlotte Bernhardt et Augustin Lecamu
Pâtisserie Klugesherz (Soultz-les-Bains)
Organised by the Corporation des Pâtissiers Confiseurs Chocolatiers et Glaciers du Bas-Rhin, this live competition honours the Black Forest and a free creation for a citrus-based dessert (with a compulsory ingredient: an herb, a tea). The 6-person entremets are also available as mignardises and individual entremets.
Support from Foricher - Moulins Dormoy and Foricher - Moulin des Gaults
France 3 Alsace covered the EGAST event and the journalists have produced a beautiful report filmed during the Trophée Thomas Marie!
We wanted to share this extract with you: because you were there, you followed us, you supported us on site... and that means a lot to us.
Report on the Thomas Marie Trophy, a first edition covered by France 3 Alsace
To sum up, here are a few interviews:
- A word from the co-founder of the Trophy and President of the jury, Thomas Marie Thomas Marie Thomas Marie - MOF Baker
- Testimonials from competition entrants, including Alistair Kraus from the Les Croûtes que Croûte team (working in tandem with Dylan Schneider)
- A look at the miller Foricher les Moulins represented by David Sansiviero, Sales Director at Moulins Dormoy Tradition, Innovation and Creation, the watchwords of the Thomas Marie Trophy.
Enhancing the value of fermentation and taste, while innovating with new techniques and techniques used by professionals.
Thank you to the participants, the juries (technical and tasting) and the partners who came along for France 3.
