This year, major professional and amateur competitions were organized at the show, including the International Trophy of French Pastry Chocolaterie and the Master of Pain au Chocolat.
From October 30 to November 3, the Salon du Chocolat in Paris – Porte de Versailles – hosted the 5th edition of the International Trophy of French Pastry. This year again, this event offered the general public a choice spectacle. Amateurs and professionals alike gave their best to make pastries in the spirit of tradition that can be found every day in the shops of artisan pastry chefs in France.
The jury was chaired by Laurent Le Daniel (MOF and president of the National Confederation of Artisan Pastry Chefs, Chocolatiers, Confectioners, Ice Cream Makers and Caterers) and Thierry Lalet (artisan chocolatier-confectioner and president of the National Confederation of Chocolatiers and Confectioners of France). The jury was composed of pastry chefs-chocolatiers, including MOFs and World Champions.
Amateur category:
For the amateur competition, it took place from Wednesday, October 30 to Thursday, October 31, 2024, at the Salon, during which 12 amateur pastry chefs in competition defended their creations to the general public and a jury of experts.
The candidates made two identical successful desserts (old-fashioned pastries) with a free chocolate dominant, for 6 people and between 25 and 30 350 g Chocolate Truffles of Yesteryear. The winner of the Trophy was the candidate who obtained the highest marks on three elements: his work, the taste quality of his production and its presentation.
The candidates were coached by a renowned pastry chef-chocolatier.
Professional category:
The International Trophy of French Pastry Chocolaterie took place from Friday, November 1st to Sunday, November 3rd, 2024 in order to elect the one who will represent France in the final. This competition will bring together 9 candidates. They had to make several types of pastries in accordance with the subject given to them. The winner of the Trophy was the candidate who obtained the highest marks on three elements: his work, the taste quality of his production and its presentation.
On October 30th, the final of the National Master of the Best Pain au Chocolat took place at the Salon du Chocolat in Paris.
Organized by the Confédération Nationale de la Boulangerie-Pâtisserie Française, this competition rewarded artisan bakers who stood out with their version of this iconic pastry.
For the 3rd consecutive year, 43 candidates from the regions of metropolitan France came to present their creation (5 pains au chocolat per candidate) to the Jury. The latter is composed of bakery professionals as well as personalities, who evaluated the candidates’ pains au chocolat on seven criteria: cooking, visual aspect, shine, taste, melting, puff pastry and texture. The prizes of the winners were presented by Dominique Anract, the president of the Confédération Nationale de la Boulangerie-Pâtisserie Française.
The “One of the Best Apprentices of France Chocolate Confectionery” competition is organized by the Confédération Nationale des Artisans Pâtissiers et des Chocolatiers Confiseurs de France in collaboration with the Société Nationale des Meilleurs Ouvriers de France. It highlights the best young apprentice chocolatiers in France. This year, the 3rd edition of the competition was held at the Salon du Chocolat.
Obtaining the title of MAF Chocolat Confiserie is an immense challenge, because candidates can only participate once in this ultra-selective event. Whoever wins the title gives a new boost to their professional career.
The final took place on October 29, the day of the inauguration of the Salon du Chocolat. It was at the École de Paris des Métiers de la Table (EPMT) that the eight finalists measured themselves around the theme “Architecture over time” during 7 hours of tests.
The MAF prize took place on Wednesday, October 30 at 11 a.m. in the Cacao Show area
Marjorie Miette from the INBP (National Institute of Bakery-Pastry) in Rouen has won the coveted title of Best Apprentice of France (MAF) Chocolatier Confectioner. This victory is the fruit of her exceptional talent and her dedication to the art of chocolate.
The 22-year-old, who dreamed of becoming a nurse, has just been crowned the best apprentice in France in chocolate-making and confectionery. A source of pride for this baker’s daughter, who now wants to participate in other competitions.
Master du Pain au Chocolat Awards Ceremony
For the 3rd consecutive year, pain au chocolat was in the spotlight at the Salon du Chocolat in Paris, for this competition organized by the Confédération Nationale de la Boulangerie-Pâtisserie Française (CNBPF).
The winner of this 3rd edition of the National Master of the Best Pain au Chocolat is:
1st – Fabrice Pottier, artisan baker in Marcoussis (Essonne),
2nd – Sophie Jullien, baker in Paris,
3rd – Yvan Stork, from Saint-Jean-les-Deux-Jumeaux (Seine-et-Marne).
International Trophy of French Pastry and Chocolate
- Amateur category:
1st – Lyor Marec (92),
2nd – Claire Gousset (83),
3rd – Florent Forestieri (13). - Professional category:
1st prize – Steven Gérault (77),
2nd prize – Jonathan Negre (33),
3rd prize – Mélina Lortholori (36).
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