{"id":11513,"date":"2025-05-12T14:59:29","date_gmt":"2025-05-12T12:59:29","guid":{"rendered":"https:\/\/www.isigny-ste-mere.com\/?p=11513"},"modified":"2025-05-12T15:37:38","modified_gmt":"2025-05-12T13:37:38","slug":"the-best-isigny-a-o-p-butter-croissant-competition-celebrates-its-20th-anniversary","status":"publish","type":"post","link":"https:\/\/www.isigny-ste-mere.com\/en\/the-best-isigny-a-o-p-butter-croissant-competition-celebrates-its-20th-anniversary\/","title":{"rendered":"The Best Isigny A.O.P. Butter Croissant Competition celebrates its 20th anniversary!"},"content":{"rendered":"\n

After several weeks of competition across France and the French overseas departments and territories, the national final of the Best Isigny A.O.P. Butter Croissant competition took place on May 5 and 6, 2025 at the Lyc\u00e9e H\u00f4telier Fran\u00e7ois Rabelais in Ifs (Calvados).<\/p>\n\n\n\n

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\"Photo<\/figure>\n<\/figure>\n\n\n\n

This 20th anniversary edition of the bakery trade show was sponsored by the members of the 2024 French World Champion Bakery Team, who were crowned champions at the Europain trade show.
In addition to commemorating two decades of success, this event aspires to perpetuate the traditions of French viennoiserie, acclaimed the world over. This competition, which promotes the iconic Beurre d’Isigny A.O.P. and brings together some 200 young apprentice bakers across France every year, perfectly embodies the spirit of intergenerational transmission and the promotion of France’s baking heritage.
For the grand final on May 5 and 6, 22 apprentice bakers travelled to Normandy to try their hand at making the best croissant with PDO Isigny Butter and the best creative proposal on the theme of \u201cPlaying with constraints\u201d. These young talents gave their all to pay tribute to the mythical croissant.
After months of hard work and preparation, and a top-class final, the winners have finally been revealed! The 2 winners stood out for their mastery of technique and their interpretation of the Viennese pastry.
This prestigious victory represents a fine recognition of the work they have put in, and will undoubtedly be a real springboard for the budding careers of these young baking talents.<\/p>\n\n\n

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A big congratulations to Maxime and Alexandre, the 2 winners of the 20th anniversary of the Best Croissant with PDO Isigny Butter Competition!<\/h3>\n

During the final, the youngsters are evaluated on a number of criteria: shape, regularity and volume, color and flakiness, texture of the crumb and, of course, flavor! But also organizational skills, cleanliness of the work surface…<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n

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\"Gagnants<\/figure>\n<\/figure>\n\n\n\n

A high-performance jury<\/h3>\n\n\n\n

The candidates were judged by a jury chaired by Yann Tabourel, Meilleur Ouvrier de France Boulangerie and
President of the AAINB, and made up of Meilleurs Ouvriers de France and renowned bakers:<\/p>\n\n\n\n

    \n
  • Fortier Franck: Bakery World Champion 2024<\/li>\n\n\n\n
  • Sacriste Xavier: Bakery World Champion 2024<\/li>\n\n\n\n
  • Nolay Fabien: Bakery World Champion 2024<\/li>\n\n\n\n
  • Bardet Gr\u00e9goire: Bakery World Champion 2024 (coach)<\/li>\n\n\n\n
  • Paris Ga\u00ebtan: MOF Baker 1997<\/li>\n\n\n\n
  • Ferrand Patrick: MOF Boulanger 1994<\/li>\n\n\n\n
  • Laumain Alexandre: 3rd at the 2015 European Bakery Cup, MOF Boulanger 2023, World Champion 2023 at the Best of Mondial du Pain (Tokyo)<\/li>\n\n\n\n
  • T\u00e9tard Maximilien: European Bakery Champion 2017, artistic piece category<\/li>\n\n\n\n
  • Richard Ludovic: 1997 European Bakery Champion, 2nd place at the 1999 Bakery World Cup, MOF Boulanger 2000<\/li>\n\n\n\n
  • David Sylvain: Head of sales France traditional network at Isigny Sainte-M\u00e8re<\/li>\n\n\n\n
  • Fr\u00e9d\u00e9ric Maxime: Gault & Millau Best Pastry Chef 2022, pastry chef at Cheval Blanc Paris<\/li>\n<\/ul>\n\n\n\n

    The croissant: French people’s favourite pastry!<\/h3>\n\n\n\n

    The secret of a perfect croissant?
    There are no fewer than 12 steps to making a croissant, spread over 6 hours of work!<\/strong>
    The quality of the ingredients used is paramount. That’s why Beurre d’Isigny A.O.P. sp\u00e9cial tourage has stood out for many years. Renowned worldwide for its incomparable suppleness and delicate taste, it is the signature of a croissant that lives up to French tradition.
    With its A.O.P. label, it reflects the Cooperative’s excellence and craftsmanship, and has won numerous awards at the Concours G\u00e9n\u00e9ral Agricole for almost a century.<\/p>\n\n\n\n

    \n
    \"Beurre<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

    After several weeks of competition across France and the French overseas departments and territories, the […]<\/p>\n","protected":false},"author":6,"featured_media":11511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[223],"tags":[],"class_list":["post-11513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee-en"],"acf":[],"yoast_head":"\nThe Best Isigny A.O.P. 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