“It was crazy after the final! There were at least 40 people waiting on the sidewalk. I hadn’t followed the show and I remember wondering: more what is going on in there? Is there a concert? ”, Recalls a taxi driver in front of the“ Du Pain pour Demain ”bakery in Dijon (Côte-d’Or). The sign with the sky-blue storefront won season 7 of “The best bakery in France” on M 6 in 2019. The surprising buffet concocted by Louis Tortochot had won over the jurors Norbert Tarayre and Bruno Cormerais. A victory that the champion will not soon forget. “The day after the broadcast, the store was robbed at 2 pm! Customers were frustrated … We had however anticipated by strengthening the teams. It’s the price of success, ”comments the baker.
This Monday, the new season resumes at 6:40 p.m. on M 6 with a new winner. But for two years, the Tortochots retained the title because of the Covid-19. “I would have kept it longer than all of them but I would have preferred it not. When there is a show every year, it brings up the winner again. There, we were put aside because of the news ”, deplores Louis Tortochot. Because the pandemic has cut the effect of this visibility on its turnover. “The show ended in November 2019. We took advantage of the fallout for three months and at the end of March it was confinement,” sighs the craftsman. A few months earlier, however, customers had come from Paris, Lyon or even Switzerland to taste their original pastries.
The specialty: filled and colorful croissants
The quadra, round face and calm tone, still keeps morale. Because once the confinement is over, his shop has regained “the profits of February”. “The customers have come back. There is a lasting increase of 20%, ”he calculates as a line hurries, his gaze riveted on the golden brioches. The shooting has left its mark on the boutique with its sober and modern look. “The team was like football fans,” Louis Tortochot remembers happily. The trophy, like a World Cup, shines at the cash desk when the X-Cubes (3.20 euros), these flavored square sandwiches concocted for the Six program, slam behind the window. “They flow really well,” he comments proudly.
After traveling a lot, this imposing brunette who fell into the kitchen at the age of 15 sharpened his creativity. His speciality ? Filled and colorful croissants. These red, pink or rainbow sweets, sold for 1.70 euros, are a real eye-catcher. And, that day, the baker even prepared four with the image of… our newspaper! “I make personalized ones on order for companies. I was asked for Paris. But I told them you are sure for the freshnessr? He laughs, leading us into the back room.
There, not easy to squeeze between the ovens. “We are cramped with 11 employees in 130 square meters,” admits Louis, who had hesitated to participate. “It can cause damage if you are poorly prepared. A local restaurateur had the role of the villain in a program. He was shunned by customers! “
“The people of Dijon are proud”
On the backstage side, his whole team put in their work. Even if Nicolas, who makes twists of pasta, timidly admits to having “avoided the cameras”. The star was Louis. “We had to redo the same scene 4 times. It’s not easy to be an actor, ”he laughs. Still, he remained on his guard. “Journalists like to ask unsettling questions so that others can be criticized. You have to be careful because you wear a microphone all the time. To create a buzz, the channels put the images together in a certain way. But it is not my nature to criticize! “
His wife Aude has some disappointments. Arrived late because of a signing session, the jurors did not adapt to their schedule. Hence its absence in the editing. “It was a bit messy as an organization. I had the children to look after and the store to manage, ”she regrets. When Louis tempers: “Baker’s wives have character. Let’s just say we finished late, around 11pm, but we’re delighted with our victory! “
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The customers are in heaven. In line, a funny sixty-year-old gives them a bravo: not everyone is a star! This inhabitant of the neighborhood has followed with passion the adventures of his baker on M 6. “Their products are of quality. We were completely behind them. When you eat with friends, there is always someone to talk about it. The people of Dijon are proud. »And to ask while looking at the box of his X-Cubes:« Go on a little dedication! “
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