Two days of creativity and technical expertise
To celebrate the 60th anniversary of the Francine brand, students fromthe École de Boulangerie et de Pâtisserie de Paris took part in a unique challenge organized in partnership with our iconic Francine brand.
On October 9 and 10, students in the Professional Certificate (BP) in Baking and the Technical Certificate in Pastry Arts (BTM) rose to the challenge.
After two days of intense competition, combining skill, creativity, and precision, here are the three winning teams of this challenge.
In the bakery: making baguettes and pastries
- 1. TROUVE, Baptiste, and CANIVET, Thomas
- 2. Jules Grevsbo and Guillaume Leconte
- 3. Marine Sabatier and Pauline Geillon
Click on the right to scroll
In pastry making: creating modern takes on classic cakes and individual babas
- 1. Simone Rodemund and Marianne Neven-Ponce
- 2. Romane Schlewitz and Agathe Villet
- 3. Mattéo TEDESCO and Haureva PROU
Click on the right to scroll
This competition provided a unique opportunity for our future professionals to put their expertise, attention to detail, and creativity into practice, while showcasing Francine flours—truly indispensable for everyday cooking.
A big thank you to the organizers
We would like to extend our heartfelt thanks to Bénédicte Dupont, the School’s Director, and Stéphane Philippot, Deputy Director and Head of Instructors, who spearheaded this competition, as well as to all the instructors and jury members for their support and expertise.
This initiative perfectly illustrates the spirit of innovation and passion that drives EBP students, who have helped inspire everyday cooking while showcasing Francine flour!
