In order to gain a better understanding of the challenges and difficulties in creating Artistic pieces in a bakery competition at Louis Lesaffre Cup level, we interviewed Christophe Debersee.
Christophe first participated in the Louis Lesaffre Cup in 2006 in the Artistic piece category. Selected for the French national team, he won the team World Champion title in the 2008 Coupe du Monde de la Boulangerie (Bakery World Cup). He also came second in the 2010 Bakery Masters, where he stood out for his highly innovative creative style. Today, while still a Bakery-Pastry making teacher, he has built up his consultancy activity and is renowned worldwide as an expert in bakery showpieces.
As regards the design of the artistic pieces, what sort of thing can we expect at the next Coupe du Monde de la Boulangerie?
The pieces are more and more ethereal, without however simply copying the pastry products. Sticking to the bread colours is one of the factors that helps to prevent deviations.
Bakery showpieces are evolving fast.
As regards the new trends, some of the Louis Lesaffre Cup teams have already made their mark : new doughs are appearing, as well as new methods of cooking, drying and assembling the pieces.
The equipment used is also changing: candidates have no hesitation in obtaining advice from specialists in the design of their moulds, punches and stamps. This helps them to save time and to produce increasingly spectacular artistic pieces.
Given that we are getting near the Coupe du Monde de la Boulangerie, how are the teams preparing for this event?
As the theme of the piece is: ‘’Bread: Symbol of your Country’’, the inspiration comes first and foremost from the country’s cultural identity and those elements that the bakers decide to focus on to reveal their country’s wonders and special features.
Then, generally speaking, countries selected to take part in the finals don’t stint on the methods of preparing their teams: certain teams have no hesitation in turning up at rival selection rounds to judge the standard of their opponents, while others call on consultants (designers, artistic piece experts...) or combine the two.
The Louis Lesaffre Cup international selection rounds had scarcely ended as the training was already starting up (either individually in their bakery, or in teams in other premises).
’The next Coupe du Monde promises to surprise us.
Given the level already reached in the Louis Lesaffre Cup rounds, there is no doubt that the final productions will be absolutely outstanding.
The expert’s tip?
The key to success is above all to enjoy what you’re doing…
You must also take advantage of everything that this competition offers. The atmosphere is highly convivial, with a wealth of shared know-how and knowledge, which benefits the whole Bakery world.
Check out Christophe DEBERSEE’s blog :