Ferré & Consulting Blog (English Version)

Costa Rica is selected for the 2012 Bakery World Cup !

The country selected for the 2012 Coupe du Monde de la Boulangerie is Costa Rica. The Louis Lesaffre Cup / Coupe du Monde de la Boulangerie Organising Committee met recently to look at the suitability of the 6 challenger countries.

Costa Rica team

The criteria defined for determining the country challenger who will participate in the World Cup:

• Scores

• Team unity

• Team spirit

• Capacity for professional development

The list of countries for the 2012 Coupe du Monde de la Boulangerie is now complete. There will be twelve countries competing in this final which will take place next March, from 3rd to 7th, at the Europain Show at Paris Villepinte : United States, Peru, Poland, Sweden, Netherlands, Senegal, Japan, South Korea and Costa Rica.

These countries are joined by France, Taiwan and Italy, already pre-selected during the previous Coupe du Monde de la Boulangerie in 2008. Coming next 2012 Bakery World Cup EUROPAIN Exhibition 3rd to 7th March 2012 / Paris Villepinte

Bakery Coupe du Monde de la Boulangerie, Louis Lesaffre Cup

Two days of competition have just ended at the CREMAI Show in Casablanca, with the Africa Mediterranean International Selection Round. The Senegalese team is proudly heading for the Coupe du Monde de la Boulangerie (Bakery World Cup), which will be held in Paris in 2012, hosted by the Europain Show.

This was the first time the CREMAI Show had hosted the Louis Lesaffre Cup. Four countries competed from 22nd to  24th March: Morocco, Algeria, Senegal and Turkey. Each team was composed of three candidates, working in three categories: Bread, Viennese Pastry and Artistic Piece.

The competition proceeded in a very friendly atmosphere,especially between the candidates. Like a fraternity, the candidates from the different countries forged close relationships. The two days were filled with meetings, discoveries and discussions. And Senegal only snatched victory from Morocco by just a few points, so Morocco has won a place as a challenger team. After the Americas, Europe and Africa Mediterranean zones, we are now leading up to the final stage of international selection rounds, the Asia zone, from 26th to 28th May, where seven teams will be in the running.

The Senegalese team only had two months to train, after their work.  This is the second time the team has participated in the Louis Lesaffre Cup, giving the candidates the opportunity to test their abilities and express their know-how. The team used local products in a resolutely modern bakery. During the competition, the candidates rose to the occasion and handled their stress with aplomb. Supported by a large number of fans, the candidates met the challenge. The Consul General of Senegal had made the trip specially to support the team. This victory brought them enormous joy and great pride, which they expressed according to local folklore, with a combination of dancing and good humour.

When they arrived back in Senegal, a welcoming committee was already waiting at the airport, with the main street of Dakar closed for a celebration parade by the team. This is the first time that a team from Black Africa will take part in the Coupe du Monde de la Boulangerie … A historical event!

Bakery CREMAI show, Louis Lesaffre Cup, Senegal

For the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the North and South American qualifier for the Coupe du Monde de la Boulangerie.

In 2010, for the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the prestigious Louis Lesaffre Cup, the North and South American qualifier for the Coupe du Monde de la Boulangerie (The Bakery World Cup).

Here, 8 teams of highly skilled, ultra-competitive professional bakers will compete for 8 hours, 3 days in a row, in 3 categories:

1. Bread includes making a variety of traditional baguettes, sandwich loaves, specialties of the country and worldwide specialties.
2. Viennese Pastry gives teams the chance to work on a wide variety of international products and specific national products while using the techniques that highlight their unique expertise.
3. Artistic Piece involves producing a composition that conveys the identity of each team’s country and requires enormous creativity and technical mastery.

The Louis Lesaffre Cup is more than just a technical competition, however, it is test of the human spirit. Teamwork, stress management, self-control and physical and psychological endurance are essential in achieving the excellence for which the competition is renowned.

To prepare for the contest, the candidates follow an often grueling training regime that is rather like preparing for the Olympics: practicing for long hours every week, sacrificing leisure activities and free time, learning to work as part of a team, rehearsing each operation over and over again and constantly improving their products so the results will be perfect on the day of the competition.

Judging is done by a jury of baking professionals from outside the Americas to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. Jury members judge the products according to criteria such as weight and volume compliance, taste, appearance, originality, creativity, risk taking and time-spent.

The two winning teams from North and South America will be awarded with the Louis Lesaffre Cup trophy and a spot at the Coupe du Monde de la Boulangerie, taking place at Europain in Paris, France.

Source: Baking Buyer

In 2010, for the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the prestigious Louis Lesaffre Cup, the North and South American qualifier for the Coupe du Monde de la Boulangerie (The Bakery World Cup). Here, 8 teams of highly skilled, ultra-competitive professional bakers will compete for 8 hours, 3 days in a row, in 3 categories: Bread includes making a variety of traditional baguettes, sandwich loaves, specialties of the country and worldwide specialties. Viennese Pastry gives teams the chance to work on a wide variety of international products and specific national products while using the techniques that highlight their unique expertise. Artistic Piece involves producing a composition that conveys the identity of each team’s country and requires enormous creativity and technical mastery. The Louis Lesaffre Cup is more than just a technical competition, however, it is test of the human spirit. Teamwork, stress management, self-control and physical and psychological endurance are essential in achieving the excellence for which the competition is renowned. To prepare for the contest, the candidates follow an often grueling training regime that is rather like preparing for the Olympics: practicing for long hours every week, sacrificing leisure activities and free time, learning to work as part of a team, rehearsing each operation over and over again and constantly improving their products so the results will be perfect on the day of the competition. Judging is done by a jury of baking professionals from outside the Americas to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. Jury members judge the products according to criteria such as weight and volume compliance, taste, appearance, originality, creativity, risk taking and time-spent. The two winning teams from North and South America will be awarded with the Louis Lesaffre Cup trophy and a spot at the Coupe du Monde de la Boulangerie, taking place at Europain in Paris, France.

Bakery, Events Europain, he Bread Bakers Guild of America, IBIE, Louis Lesaffre Cup