Join us for an exceptional day dedicated to artisan baking !
Foricher - Les Moulins, in partnership with Beam Baking Systems, is delighted to welcome you to the 6th edition of “A Perfect Day for Baking”, taking place on Monday 20th April 2026 in Peterborough.
This professional Open Day brings together passionate bakers and key players from the baking industry for a day of inspiration, sharing and discovery.
Throughout the day, enjoy live bread and viennoiserie demonstrations led by experienced professionals, showcasing techniques, expertise and creativity at the heart of artisan baking. It is a unique opportunity to exchange ideas, discover new approaches and explore high-performance equipment and tailored solutions for bakeries.
Beam Baking Systems supports bakery professionals with innovative, high-quality equipment, from preparation through to baking, helping you optimise your production and express your full potential.
Two competitions will highlight the day:
- Best Baguette UK 2026
- Best Signature Bread UK 2026
These competitions celebrate craftsmanship, creativity and excellence, with prizes offered by our partners.
Jury :
- President of the Jury – Gilles Quillot: Head Chef at the French Embassy in the United Kingdom
- Maisie Collins: Owner, Hearth Bakery in London
- Jimmy Grall: Winner of the Best Baguette Competition 2025; baker at St Georges Café in London
- Graham Howarth: Head Chef for the Prime Minister at Chequers Estate, Buckinghamshire
- Mickael Jahan: International bakery consultant
For more information and to register, please contact becky@beam-baking.co.uk.
Demonstrations will be led by:
- Guillaume Dagoreau, Master Baker at Foricher - Les Moulins
- Sébastien Beun & Michele Dudek, bakers at St George’s Café, ranked 5th at the Viennoiserie World Cup 2025
Guillaume Dagoreau
He travels across the world, sharing his deep expertise in flour, his technical experience, and above all his passion and craftsmanship in baking. Through demonstrations, and training sessions with artisan bakers, he plays a key role in transmitting knowledge and elevating baking standards internationally.
Driven by passion, Guillaume also serves as President of the Jury for the Coupe de France de la Boulangerie, highlighting his recognition within the profession.
Michele Dudek
He was born in the province of Rome in 1992 and began his professional journey at just fourteen, working as a pizza chef and quickly developing a deep passion for working with dough. After moving to London in 2018, he discovered French viennoiserie at St George’s Café in 2023 and committed himself fully to mastering this highly technical craft.
In November 2025, supported by St George’s Café, he competed in the World Viennoiserie Championship, achieving 5th place worldwide and being awarded Best Creativity. His work reflects precision, innovation and a strong artistic approach to viennoiserie.
Sébastien Beun
He is a French artisan baker trained in Normandy, where he earned his CAP and BP in Bakery before further developing his expertise in both France and the United Kingdom.
After gaining valuable experience at St George’s Café, he completed a Master Baker’s Diploma at the National Institute of Bakery and Pastry (INBP), reinforcing his technical expertise.
He also coached Michele for the World Viennoiserie Championship, contributing to his outstanding 5th place finish. Today, he is dedicated to crafting high-quality bread and viennoiserie, always striving for excellence in everything he creates.
Whether you wish to compete or simply attend, this event is designed to inspire, connect and support artisan bakers.
Event details:
Monday 20th April 2026
10am - 4pm
📍 Beam Baking Systems Ltd
Unit 4-5 Barnack Business Park
Sabre Way
Peterborough PE1 5EJ
We look forward to welcoming you for a day of passion, expertise and baking excellence!
