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Regulations

Procedure

All the Louis Lesaffre Cup international selection rounds take place during international shows (2010 – 2011).

Every day, 2 or 3 teams compete against each other for 8 hours. The fruits of their work can be appreciated by the public throughout the events and can even be tasted when the products are presented to the jury.

The results announcement ceremony, naming the regional team that will be entitled to take part in the 2012 Bakery World Cup, takes place on the last day of the show.

 

 

The jury

Each geographic zone is allocated a jury. Each jury has four or five members of a different nationality to that of the zone in question. This principle, also adopted for the Bakery World Cup, is absolutely essential to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. This neutrality is unanimously recognised by the profession.

The jury members, who come from all over the world, are renowned experts in the field of bakery. Christian Vabret has the privilege of chairing all the international juries and is the guarantor of their impartiality.

 

 

The tests

The teams taking part in the Louis Lesaffre Cup are composed exclusively of professional bakers between the ages of 18 and 55. This regulation throws access to the competition wide open but the rest is up to the participants' expertise and talent.

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 one hour's preparation the day before.

 

Bread category

The test includes making a variety of traditional baguettes. In addition to this symbolic example of French bakery, the organisers test the bakers' abilities on different types of bread: sandwich loaves, specialities of the country and worldwide specialities.   

 

 

Viennese Pastries category

This category gives the teams a chance to work on a wide variety of international products (croissants and pains au chocolat) and specific national products while using the techniques that highlight their expertise. The programme includes making five types of Viennese pastries using leavened dough and flaky pastry dough.

 

 

Artistic Piece category

This test gives free rein to the creative process while, at the same time, requiring enormous technical mastery. The exercise involves producing a composition that conveys the identity of the country of each participating team. The piece is produced using doughs made of edible products. Synthetic frameworks and glues are not allowed.