Swore. This Clairvaux baker wins first regional prize for his sandwich

Swore.  This Clairvaux baker wins first regional prize for his sandwich

[ad_1]

They both went to compete on March 21 at the Maison de la Boulangerie in Besançon, for the regional selections for the best sandwich for Julien Gauthier, artisan baker at the Deux Lacs bakery in Clairvaux-les-Lacs, and for the best traditional baguette for Mathis Chavant, his apprentice for four years.

This content is blocked because you have not accepted cookies and other trackers.

Clicking on ” I accept “cookies and other trackers will be placed and you will be able to view the contents (more information).

Clicking on “I accept all cookies”you authorize the storage of cookies and other trackers for the storage of your data on our sites and applications for personalization and advertising targeting purposes.

You can withdraw your consent at any time by consulting our data protection policy.
Manage my choices


Several participations in competitions

Julien Gauthier, artisan baker, is regularly rewarded in regional competitions, with selections at the national level. “There I wanted to participate in this sandwich competition, because the snacking and catering sections in our bakeries are big positions today,” commented the baker. His three sandwiches, one vegetarian, one meat and one seafood, were selected by the jury. He actually got a 1er prize, and as such, is selected to represent Franche-Comté at the national competition in Paris on May 15 and 16.

This content is blocked because you have not accepted cookies and other trackers.

Clicking on ” I accept “cookies and other trackers will be placed and you will be able to view the contents (more information).

Clicking on “I accept all cookies”you authorize the storage of cookies and other trackers for the storage of your data on our sites and applications for personalization and advertising targeting purposes.

You can withdraw your consent at any time by consulting our data protection policy.
Manage my choices


Eight years of apprenticeship

Mathis Chavant, 23 years old, apprentice, accumulates training and diplomas. After his CAP, his professional certificate, additional development in pastry in the field of ice cream, chocolate and confectionery, he is now in his master’s degree. Which currently means 8 consecutive years of learning. He obtained bronze for his traditional wand during the same competition session as his boss.

“It’s very rare in our profession to reach this level,” commented Julien Gauthier, proud of his apprentice. Mathis, like his employer, likes to compete in different competitions and meetings. In 2021, he participated in a national pastry competition. Arriving first in the Burgundy Franche-Comté region, it reaches a 5e place on a national scale. In the regional competition on March 21, he obtained a 3e price for his traditional baguette. But he is nevertheless the first Jura resident.

[ad_2]

Source link