Pat-a-cake, pat-a-cake, baker’s man
Print Edition
BEWILDERING varieties of bread, pastries and sweets dazzled Villepinte, north of Paris, during Europain 2014, a World Bakery, Patisserie and Catering exhibition.
The exhibition this year, which ended on Tuesday, attracts at least 750 professional suppliers and exhibitors, and 82,000 artisans, bakers, pastry-makers, and bread and pastry lovers.
Advanced bakery equipment and facilities are also on show.
The four-day exhibition has three international-level competitions.
Candidates for the 2010 Louis Lesaffre Cup, a world renowned baking contest, compete with 2012 Bakery World Cup candidates during the Bakery Masters event. A total of 24 candidates compete in three categories. Japan’s Yuki Nagata was deemed the best at Category Bread, Sweden’s Hakan Johansson for Viennesse Pastry, and the French Antoine Robillard for Artistic Piece.
Sixteen teams of talented pastry-makers turned in artistic works both in display and taste through 20 hours of laborious work in four days during Europain’s International Confectionery Art Competition. Johanna Le Pape and Gaetan Fiard on the French team grabbed the gold.
French School Cup, a baking and pastry-making competition only for young trainees from French Culinary Schools, sets the stage for young talent to show off their skills and promotes training and cooking courses in France.
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