After four months of regional selection rounds, the national Final of the 11th Competition to find the Best Croissant made with Isigny PDO Butter took place at the Paris school of Bakery and Pâtisserie.
On Wednesday May 25, 18 enthusiastic and motivated bakery apprentices set to work on the croissants in a spirit of friendly competition. They were watched attentively by the judges for the 2016 Competition to find the Best Croissant made with Isigny PDO Butter: Cyrille Van Der Stuyft, Mickaël Chesnouard and Christophe Cressent. All three judges have been winners of the title Meilleur Ouvrier de France (Best Worker of France*) in bakery categories.
Throughout the day, the judges were able to vouch for the know-how and talent of the 18 finalists before them. It was an auspicious sign for the future of French artisan baking.
The Competition to find the Best Croissant made with Isigny PDO Butter was launched by Isigny Sainte-Mère and the national association of bakery teachers (ANPB). The competition promotes the transmission of know-how and the excellence of the ingredients used. During the day, these young people were able to work with Isigny Sainte-Mère’s specialist tourage** butter, developed for professional users. This butter brings a suppleness and layered lightness to the croissants made with and, above all, the fine and unique taste of freshly-churned Isigny Sainte-Mère butter.
Lucile Arondel won the day with the quality of her work. Her prize is a training course of her choice at the national baking and pâtisserie institute, the Institut National de Boulangerie et Pâtisserie. The runners-up, in second to fifth places were awarded a set of specialist pâtisserie equipment.
Every finalist received a complete set of baker’s workwear.