French bakery manufacturer Bridor has announced the winner of its Bridor Bakery Cultures Club (BBCC) competition.
The competition, which first launched in 2020, is open to Bridor chefs around the world and celebrates their ability to inspire customers with new and exciting bakery creations, inspired by the bakery cultures of the world.
The Challenge
Five finalists were tasked with creating a local street food dish from their country in the form of a premium street food recipe, as well as rethinking an iconic Viennese pastry recipe. Judging criteria included respect for the local baking culture, creativity of the recipe, harmony of tastes and flavors, and the possibility of serving the recipe in a restaurant or bakery window.
The Winner
After a tough judging process, Jerome Pendaries from the United Kingdom was declared the winner at the grand finale at the prestigious Lenôtre School of Culinary Arts in Rungis, France. Pendaries was praised for his unique take on traditional British fish and chips served in a Bun ‘n’ Roll in the shape of a New York roll. The premium and elaborate recipe combined fried fish with a pea purée and a well-seasoned tartar sauce.
“Fish’n’chips is an icon of street food in the United Kingdom, an iconic dish of popular culture,” said Jerome Pendaries. “I immediately thought of this dish that could be revisited with one of Bridor’s Bun’n’Roll product.”
Pendaries also created a Le Saint Honoré pastry to see him take the winning prize at the competition. Speaking of his creation, Jerome said: “At first, I imagined creating a round base from the croissants. But when I thought about it, with this shape I couldn’t put enough cream on it. So, I thought about a new combination: three croissants side by side flattened, so it could keep the shape of the croissant while providing more space for the filling. And to give the caramelised appearance found in the Saint Honoré, I filled mini croissants and dipped them in chocolate to place them around my base. Everything connected in my head to offer a new version of Saint Honoré!”
The Judges
This year’s BBCC entrants were assessed by a panel of internationally renowned chefs, including Michelin starred chef Alan Geaam, Romain Besseron, Head Chef at Hotel Matignon, Guy Krenzer, Best craftsmen and Creative Director at Lenôtre, French chef Lilian Douchet, Jean-Jacques Massé, Best craftsmen in France for Cuisine gastronomy, Jean-François Girardin-Meilleur, Best craftsmen and President of the National Society of Best craftsmen in France, Frédéric Lalos, Best craftsmen in France for Bakery, Michel Roth and Best craftsmen in France for Cuisine gastronomy and Bocuse d’Or winner.