Best Butter Croissant

In March 30th, there took place in St Paul, the Réunion selection round of the national competition to find the best butter croissant made with PDO Isigny butter. This opening selection round markes the opening of the competition’s 11th year.

First prize went to Nazili ALI of Lycée Hôtelier La Renaissance and Thessa LORICOURT of the  Lycée Hôtelier La Renaissance took second place in this selection round. They both qualify  for the finals, to be held in Paris on May 25.

The 12 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 detailed finishing. The contestants were judged by a panel that included past national champions (Meilleurs Ouvriers de France) ; competition organizers, 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 competition on Facebook, which will reward the student who receives the most « Likes » at the end of the regional heats.(

Started by the Isigny Ste-Mère Cooperative, in partnership with the national bakery tutors’ association the AAINB, the Competition for the best Croissant made with PDO Isigny 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 Ste-Mère’s butter is exceptional, regularly awarded prizes at the Concours Général Agricole. Isigny Ste-Mère’s specialist tourage PDO Isigny 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 patisserie products. Naturally it brings with it the subtle and inimitable taste of fresh Isigny Ste-Mère butter.