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Regulations
Procedure
5th March sees the start of the competition : the candidates will be welcomed the day before the opening of Europain.
On Saturday 6th, Sunday 7th, Monday 8th and Tuesday 9th March, six competitors from the three categories will perform in succession each day from 4.00am to midday and from 6.00am to 2.00pm. Lots will be drawn in public to determine the competitors' order of play, under the supervision of a bailiff.
Finally, at 11.00am on Wednesday 10th March, the first Bakery Masters winners will be announced.
During these few days, tension will be high and the body will be subjected to enormous stress. Competing in an event like this requires real psychological and physical preparation.
The tests
Each candidate will have all the equipment and the flours, yeasts and everyday raw materials he or she needs. Those who wish to use specific equipment and ingredients must submit a list to the Organising Committee.
The tests will last for eight hours and will be preceded by two hours' preparation the day before, except for the Artistic Piece category where candidates will be allowed three hours' preparation.
Bread category
In addition to the baguette, the essential product, sandwich loaves form part of the tests as an international product. The organisers have also opened the competition to two free choice loaves and one that is typical of the competitor's country so the latter can give free rein to their imagination. Finally, a new concept, an improvised loaf will allow the jury to judge the adaptability, reactivity and creativity of each candidate.
Catégorie Viennoiserie
Here again, there are new ideas to differentiate the Bakery Masters competition. In addition to brioches, croissants and pains aux chocolat, imagination will be required, with three free choice Viennese pastries and one that is typical of the competitor's country. Finally, as with the loaves, in another test to find the outstanding candidates, they will compete to produce an improvised Viennese pastry.
Catégorie Pièce Artistique
With a totally new production method, the Artistic piece has also been resized to give it added volume.
The candidates' work will be divided into two sections :
- one section carried out ahead of the competition, with no time restrictions. It should cover the 12 months of the year in 12 tableaux produced without any framework, non-food support or synthetic glue,
- one section produced during the competition and within the given time, on the theme of "A festival in your country". The work will include at least four doughs and one quarter must be made with fermented bread dough. During this test, the candidates must combine creativity, artistic research, and demonstrate their architectural talents: the overall piece will reach a height of 2 metres!