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Designed to echo the theme of her team’s artistic piece, Deborah OTT has created a new leavened flaky pastry product. Far from a classic croissant, pain au chocolat or apple chausson, Deborah has been able to find the correct process to ensure the gear spokes remain stable after cooking and keep th...

 

Beneath its unprepossessing appearance hides a complexity of unexpected flavours… Flax, rice, quinoa and wheat flours are blended with seeds like chia, amaranth and squash. This mixture is fermented with yeast and added to the Reunion Island molasses. The overall result reveals an explosion of powe...

 

In theory, this brioche is harmless – but it reveals itself to be a right headache! Because how can you make sure its head rests squarely on its shoulders? Discover the effective technique from M. Yu-Chih Chen, the Taiwanese team’s Viennese pastries candidate, silver medal winner at the 2016 Coupe...

 

Tart, sweet and savoury... it is all of them at once! The Taiwanese team's bread candidate, HSIEH CHUNG-YU, a silver medal winner at the 2016 Coupe du Monde de la Boulangerie, hails from the heart of Alishan, a mountainous region. The wheat flavour is enhanced by Alishan black tea and honey. Prunes,...

 

M.Jong-Ho Kim, the South Korean team’s Viennese pastries candidate, and overall winner at the 2016 Coupe du Monde de la Boulangerie 2016, sought a harmony of flavours with this sticky rice turnover.

 

Chang-Min Lee, world champion of the 2016 Coupe du Monde de la Boulangerie (Bakery World Cup), shares with us one of his recipes: the Aromatic mugwort rustic bread..

 

For its 9th edition, the Coupe du Monde de la Boulangerie, that took place over 4 days during the EUROPAIN show at Paris Villepinte, brought together the 12 best teams in the world. Lesaffre, the competition’s Official Exclusive Partner, enthusiastically salutes the teams’ professionalism. They gave...

 

Lesaffre, official exclusive partner of the Coupe du Monde de la Boulangerie 2016. For more than 2 years, through the Louis Lesaffre Cup, Lesaffre has accompanied most of the teams who will participate in the Coupe du Monde de la Boulangerie. As Official Exclusive Partner of this event, Lesaffre inv...

 

Injera, discover an ancestral bread, with particular technical difficulties, based on a perfect mastery of fermentation. Download the recipe (PDF document)

 

On 5th February 2016, as the EUROPAIN show opened at Paris Villepinte, the first world final of the new L esaffre competition, “Young Bakery Hopefuls©”, took place. A winner was selected and a special food critic’s prize was also awarded.