Team Canada at Euro Pain 2016

Si vous allez à Europain 2016, ne manquez pas de venir encourager l’équipe du Canada à La Coupe du Monde de la Boulangerie. Malgré que j’ai été 3 fois membre du jury à Paris, c’est une première pour le Canada. Voir l’article qui est paru dans le Bakers Journal.***
Mario Fortin
Consultant international en Boulangerie
PRESIDENT / FORMA-LAB
International Bakery Consultant

TEAM CANADA COACH / Coupe du Monde de la Boulangerie 2016

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SIGHTS ON THE PODIUM
http://www.bakersjournal.com

After years of one of four taking place around made and remade products, coming close, the world. Winners qualify to always with an eye toward the Canadian compete in the prestigious improving the quality, says baking team Bakery World Cup (Coupe du team member and manager has finally Monde de la Boulangerie) Alan Dumonceaux, chair of snagged the Louis Lesaffre happening at Europain in Paris the baking program at the Cup. The team is having its best year yet, and members want to maintain that momentum until they are named the world’s best.

The Louis Lesaffre win happened in June in Buenos Aires, Argentina, at the Americas qualifying round – from Feb. 5-9, 2016. Our hardworking Canadian bakers will face 11 other teams for a spot on the podium.

To prepare for the Lesaffre Cup, team members worked on a wide range of products, developed new formulas, honed innovative techniques, Northern Alberta Institute of Technology (NAIT).

The team’s efforts were judged against those of more than 20 other teams in three categories: baguettes and world breads, Viennese pastries and artistic showpiece.

“A large variety and quantity of products have to be produced,” Dumonceaux says. Read more…

 

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