Anne Hidalgo inaugurated the 23rd edition of the Festival of the Bread Saturday, May 5 on the square of the cathedral Notre–Dame de Paris.
With this occasion, the winner of the Grand Prix of the Baguette of Paris, Mahmoud Me Seddi will receive his reward as well as the award–winnings of the edition 2018.
Anne Hidalgo gave in the presence of Olivia Polski, his assistant in charge of the trade, of the crafts, the liberal professions and independent; Franck Thomasse, President of the bakers of Grand Paris; Pascal Barillon, President of the Room of Méiers and the Crafts, the first price in Mahmoud Me Seddi of bakery “2M” located 215 boulevard Raspail, in Paris in the 14th district. It received an equipment of 4,000 euros and will have the honor to be the official supplier of the Elysium during one year. The mayors of the 3è, 4è and 14th district were so present just like the chief of Elysée Guillaume Gomez and the president of MIN de Rungis Stéphane Layani.
Paris has accommodated each year the Festival of the bread for 22 years. Thanks to its 1,000 bakers and pastrycooks, it makes it possible to emphasize the know–how of the craftsmen of the bread and their products. The Parisian rod is the symbol of France and of the capital, it attracts the French visitors and foreigners who will be able to discover the secrecies of our bread until May 20th.
The topic of this year is “Baguette in scene” and the invited country, the United States which will make discover some their specialities, a country group will ensure animation. A hundred bakers came to Paris to make bread and particularly from the rod which accounts for 70% of the production baker. With this intention, 6 open bakehouses were reconstituted with 8 ovens out of 1,200 m ², making it possible to the visitors to follow the various stages of manufacturing of the rod, kneading, fermentation, cooking, tasting. This year, the Festival of the bread puts at the honor the rod “the insolite‘ created with the INBP of Rouen by a team of trainer around Philippe Hermenier, Meilleur Ouvrier de France. It is manufactured starting from a mixture of 3 flours: flour tradition 65, organic flour of grinding stone and flour of small épautre. With a crumb of scented with amber color and its puckers central in the shape of vagueness, it is distinguished from the other rods. Its receipt will be diffused in all the festivals of the bread of France in order to propose it to the customers.
The various flours and cereals produced in France in more than 400 companies of flour–milling allow diversity in the manufacturing of the rod, this is why they are present over the site at the time of this festival of the bread between the 5 and on May 16th.
Each day a new animation is proposed with various competitions of which that regional of the rod in the departments of Ile de France May 5th and 6th, an animation on the organic bread 7 and 8 as well as the handing–over of the prices of competition of best growing with butter AOP of Charentes Poitou 7; the opéraion “Yellow pieces” will be put at the honor May 9th and 10th with the participation of MOF bakers from INBP, the 11 and 12 Lesaffre, reference in the medium of yeasts and fermentations propose to make discover its new range “the Batches of the world”. The national competition of the rod will proceed the 13 and 14 and the evening of the partners the evening; handing–over of the price of the national rod the 15 and the 16 festival of St Honore the owner of the bakers.
For the price of the best rod “tradition”, one will see to clash various candidates as days. One or two bakers is selected by area, among the candidates of the departments, 21 of them remain for the great final.
The every day, the children will be able to learn how to make bread or pastry making, which it are accompanied by their parents or are come to visit with their school or college, a good means of attracting the young people towards a trade of mouth. They will benefit from it to taste their achievements.
During 12 days, you will be able to taste and buy very kinds of bread, Viennese pastries and cakes on the spot carried out by the professional exhibitors.