The CFA des Métiers de l’Indre organized the competition for the best berry bread in Châteauroux this Saturday, November 20. Seven apprentices in the first year of the professional baker’s certificate competed in front of the public at the 2021 Salon de la Gastronomie et des Vins at the Belle-Isle Exhibition Hall. The toast had to be made only from local products. The winner was selected by a jury made up of three people, a bakery teacher, a professional and a member of the public.
– Justine Claux
“A slice of bread has to be tasty”
After a good hour spent in the kitchen, it is time for the apprentices to let go of knives and toast. Time for tasting the jury which has very specific criteria. “A toast must be tasty, visually, it must be garnished, it also requires a little color, while respecting the seasonality of the products”, explains Julien Berger, bakery trainer.
But in the jury, there are not only professionals, a member of the public is also present. Anaïs, the lucky one, especially attaches importance to presentation. “First, I look at the visual, then it’s the taste that counts, the texture, the crispness and the softness”, tells this cooking lover.
The apprentice castelroussin Eliot wins the competition
Eliot finally won first place on the podium with its “Autumn delight” toast. It must be said that this apprentice castelroussin applied himself. “I toasted the toast, I put a cream of lentils on it with garlic in it, lists the young man. Then I added forest mushrooms, Chavignol crottin, walnut kernels and finished with a lamb’s lettuce and cherry tomato finish. “
– Justine Claux
If Elliot wins the best apprentice diploma, “all the participants had an excellent level”, assures the jury. Participants also won the cookbook “Respectus Panis”, a bible from the bakery.
– Justine Claux
How to make a good toast?
How to make a good toast? Answer with Julien Berger, member of the jury and bakery trainer.