2024-01-11 08:59:25
Par Marie Boudon
Published on 11 Jan 24 at 9:59 See my news Follow News Cantal
Invited by Laurent Buchaillat, prefect, in the salons of the Aurillac prefecture, Christian Vabret, president of the federation of bakers and pastry chefs of Cantal, congratulated the winners of the bakery exams.
“Despite the very difficult period, baking remains a passion profession. It is a sector in full evolution, particularly in terms of products and practices. Artisan bakers are increasingly concerned with offering quality products, respectful of traditions and the environment. We favor short circuits, we bring the region to life. 95% of people still buy their bread from artisanal bakeries! »
A sector in full evolution
For his part, the prefect praised the dynamism of the profession in the department.
“The government has supported and will always support this essential sector of the Cantal economy. In a small village, if there is only one business left, it will always be the bakery, it is the essential social link to rural life. He also underlined the importance of transmitting know-how, particularly to young people who are engaged in a sustainable development approach.
Graduation
The diplomas were presented by Laurent Buchaillat, Muriel Cano, director of the IFPP (which had 6 winners), Pierre Barthelemy, CEO of Moulins d’Antoine, Daniel Gladines, technological education advisor, Lilian Dumas, deputy president of the Federation of bakers and pastry chefs of Cantal.
The ceremony continued with a moment of conviviality around the galette des Rois with pink pralines and mandarin confit, made this year by Valéry Ameline, bakery trainer at the EFBPA.
The Galette des Rois, one meter in diameter, made by Valéry Ameline. ©Marie Boudon.
The laureats
In the CAP baker category, the winners are: Louis Besson, apprentice at Proumen in Aurillac; Clément Coubetergues, apprentice at Coubetergues in Lafeuillade-en-Vézie;
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Quentin Ferrand, apprentice at Saint-Paul bread in Saint-Paul-des-Landes; Fabien Maurel, apprentice at Mouminoux in Montsalvy; Antonin Molenat, apprentice at Riou in Figeac; Benoît Nicolaudie, apprentice at Mas in Aurillac; Anthony Poignet, apprentice at Juillart-Peuvergne in Riom-ès-Montagnes; Julien Vidal, apprentice at Lapleau-Mercier in Ally; Maxence Voisin, apprentice at Llinarès in Aurillac.
In the bakery sales category, the winners are: Laura Besse, apprentice at Deuxliard in Saint-Flour; Maéva Martres, apprentice at Conquet in Murat; Chaïa Arasse, apprentice at Guerin in Aurillac; Anaïs Lacassagne, apprentice at Figeac in Aurillac.
Presentation of end-of-training certificates to pastry chef learners in training with Valéry Ameline and Jean-François Coulaud, at the Christian Vabret school: Valérie Barbe; Laurent Boyer; Jan Demelenaere; Patricia Frau: Romain Gazagnes; Julie Jeanne; Amoin Kouadio; Guillaume Mourguy; Gilles Okonowski; Lucena Paul; Charlene Poupon; Aurélie Pradal; Nina Tesson.
Presentation of end-of-training certificates to student cooks in training with Michel Baeriswyl, at the Christian Vabret school: Elif Tamac; Etienne Rosello.
Delivery of end-of-training certificates to baker learners in training with Patrick Bourgade, at the Christian Vabret school: Nicolas Barrier; Valentin Brun; Corentin Fialon; Sylvain Garcia; Théo Gaston; Sophie Girard; Thomas Gueret; David Joanny; Océane Kermarrec; Thibaud Malgouyres; Aurélien Marchand; Pablo Mendes Assuncao; Luc Moreau; Olivia Nayme; Guillaume Sidhoum; Morgane Viguie; Wei Wei.
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