Anjou, stronghold of good bread and good croissant in the regional competition

On Monday, the Pays de la Loire competition for the best traditional baguette and the best croissant took place in Le Mans (Sarthe). The participants came from the five Loire departments. Throughout the morning, they made the baguettes and croissants with the same tools, the same ovens, the same flour … And a little skill that made all the difference.

For the baguette, the criteria were strict with measurements of 250 g and 50 cm in length. The jury also judged the appearance, the color, the crispness, the honeycomb, the smell… And the taste, of course.

The tables of croissants commanded admiration. “It’s the most difficult product in our business, the thermometer in a bakery. A very subtle product ”, underlined Dominique Anract, president of the National Confederation of French bakery and pastry. And there, the flaking and the fermentation made the difference. Two bakers from Maine-et-Loire won the golden croissant and the golden baguette.

Palmares

Croissant d’or : Léo Paumard, Cantenay-Épinard (Maine-et-Loire); Silver : Julien Marsal, Père Pain-Pain, Le Mans (Sarthe); bronze : To Alex’s delights, L’Oie (Vendée).

Baguette d’Or : Anthony Gaboriau, the Doréenne Angers (Maine-et-Loire); silver : Vincent Rapin, Wheat flower, Le May-sur-Èvre (Maine-et-Loire); bronze : Grégory Chauvin, Quelaines-Saint-Gault (Mayenne).

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