Thomas Janin is 19 years old and is destined for the profession of baker and pastry chef, from which he has learned all the tricks alongside his apprentice master for a year, Hervé Poussin. Because, after having passed his CAP as a pastry chef, his CAP as a baker, he continues his apprenticeship with a professional baker’s license.
This young Vimonasterian intends to set up on his own one day. But in the meantime he is forming. Once the BP in his pocket he plans to work as an employee for “At least five years”, time to refine your paw (and dough) and that, there is no mystery, “This is acquired with experience”.
La baguette d’or
In view of the results of the 2020 competition, bread and croissants from the Talmeliers brotherhood of the good bread of the Orne, the young man does not have too much to worry about. He is one of the best apprentices. He distinguished himself in his category by winning the golden baguette for common bread, the bronze baguette for traditional bread and the silver croissant.
Hervé Poussin, as a professional, won the golden baguette for his common bread and the bronze croissant. Like master, like pupil. Thomas readily admits it “I learn a lot of things with Mr. Poussin”, especially “That a good baker must always adapt to his flour because it is different from one season to another. Right now it’s coming from old wheat, so it’s gaining more strength. It is necessary to let it rest between the kneading and the kneading to make the dough more relaxed, for example. “
Knowledge that can certainly be worked on, but which is transmitted first. This is what Hervé Poussin is working on with Thomas, and from September on Clémence, a young apprentice who returns to her laboratory, as part of a technical certificate in pastry trades. “It’s complicated to find young people who want to work and who work well”, comments the craftsman. Because, “In this profession it is essential to know how to work and not to be lazy”. Young people are not legion to embark on this profession. “In Orne, there are twelve of us in my class. “ He still has a year to do to obtain his BP. Then, Hervé Poussin hopes to be able to hire him. Thomas initially planned to move into carpentry. He has found his way. A profession in which he is steeped in the certainty that it corresponds to him.
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