Best Butter Croissant

Yesterday there took place in Bayonne, the Aquitaine/Midi Pyrénées selection round of the national competition to find the best butter croissant made with Isigny AOP butter. This opening selection round markes the openiong of the competition’s 11th year.

 First prize went to Lucas BEUSSE of the Boulazac bakery  school and Corentin VERNIERES of the Rodez bakery school took second place in this selection round. They both qualify for the finals, to be held in Paris on May 25.

The 14 students who took part had the task of making two dozen croissants each. The stages of making a croissant are very delicate, from buttering, through tourage and detailled finishing. The contestants were judged by a panel that included past national champions (Meilleurs Ouvriers de France) ; commpetition organisers, bakery tutors and representatives of the Isigny cooperative. The judges awarded marks for technical achievement, the taste and presentation.

The winners of this round have already won a set of working clothes embroidered with their names and are now competing for the first prize of a training course

At the same time there is a parallel competitioon on Facebook, which will reward the student who receives the most « Likes » at the end of the regional heats.(https://fr-fr.facebook.com/Cooperative.Isigny.Ste.Mere)

Started by the Isigny Sainte-Mère Cooperative, in partnership with the national bakery tutors’ association the AAINB, the Compeetition for the best Croissant made with Isigny AOP Butter is based on three founding principles : the transmission of know-how to up and coming generations ; the importance of having the best ingredients and sharing and exchanges between young people, trainers and professional practitioners. The competition comprises nine selection rounds and recruits competitors from 100 training establishments. It is open to preselected students, with just one or two from each training establishment.

The products of the Isigny Ste-Mère cooperative are made in traditional ways and the highest respect for quality. They come from a space bounded by the rolling bocage and salt marshes of the Bessin  and the Cotentin. The Isigny terroir has had the status of a dairy grand cru since the 16th century. Isigny Sainte-Mère’s butter is exceptional, regularly awarded prizes at the Concours Général Agricole. Isigny Sainte-Mère’s specialist tourage Isigny AOP butter has been developed especially for professional use. It comes with excellent suppleness, which is essential to the making of light and flaky Viennese style pâtissérie products. Naturally it brings with it the subtle and inimitable taste of fresh Isigny Sainte-Mère butter.