Bakery Masters Demonstrate Profession Trends at Europain
Europain gathered the best bakers together at the Europain Trade Fair at Paris-Nord Villepinte on March 8-12, and have determined through demonstrations the Master Baker 2014 in the Bread, Viennese pastry or Artistic piece category.
No less than 22 of the world’s best bakers from 17 countries competed to become Master Baker in the event held for the second time within the Paris trade show. The four-day competition came to an end on 12 March 2014 at midday, when the three 2014 Master Bakers were crowned at the awards ceremony in front of an audience of well-known figures from the global bakery industry and supporters from all four corners of the globe.
The envelope containing the eagerly awaited results was opened by the president of the judging panel, Benny Swinnen.
And the Winners Are
Master Baker – Bread category: Yuki Nagata – Japan
Master Baker – Viennese pastry category: Hankan Johansson – Sweden
Master Baker – Artistic piece category: Antoine Robillard – France
“An exceptional judging panel for exceptional competitors”
President: Benny Swinnen (Belgium)
President of the Belgian Richemont Club
Judging Panel Members:
Jean El Tannoury (Lebanon), Baker and pastry chef
Hector Facal (Uruguay), President of the Centro de Industriales Panaderos de Uruguay
Jimmy Griffin (Ireland), President of the Irish Richemont Club
Jack Hazan (Israel), President of the Israeli Circle of Chefs
Mariana Kukusheva (Bulgaria), President of the Federation of Bakers and Confectioners in Bulgaria
Commitment Assessed over Four Days
The competition completes a cycle of two globally recognised competitions – the Louis Lesaffre Cup and the Bakery World Cup in which bakers from each country competed in teams.
The Bakery Masters is a highly demanding competition, rewarding the individual performances of the best competitors in three categories. In the full glare of the international press and the profession’s leading lights, the competitors raised their creations up to the level of art to convince a panel of globally recognised industry professionals.Two competitors per day and per category gave their all in eight-hour marathons from Saturday to Tuesday.
The Louis Lesaffre Cup takes place over the course of two years: the competition selects the best talents from all over the globe in Year 1. Each participating country puts forward a national team of three competitors. In Year 2, these teams then compete by continent. Nine of the 12 teams competing in the Bakery World Cup have come from the Louis Lesaffre Cup.
The Bakery World Cup held every four years at the Europain trade fair has nine finalist teams from the Louis Lesaffre Cup and three teams from the podium of the previous edition of the Bakery World Cup.