Excellence
of pastry

Pastry and low glycemic index: Interest in low glycemic index pastries is growing, but the subject remains surrounded by misconceptions. Lowering the GI does not mean removing sugar, but working differently on flours, sugars, and fats. An approach that requires rigor and training, and represents a real opportunity for craftsmen able to master it without sacrificing taste.

Among the six new winners of Un des Meilleurs Ouvriers de France, in the Pastry and Confectionery category, including Fanny Le Duff, the first woman in history in this class, we are pleased to count Loïc Béziat, a member of our association and based in Cahors, and Romain Bert, pastry chef of the Maison Guerlais in Nantes. Congratulations to all the winners and finalists for their determination and commitment.

Live raw materials
The climatic episodes of the summer have direct consequences on the supplies of
Pastry chefs. Burned vegetation, weakened dairy sector, losses of up to 50% of
Annual tonnages for certain cultures: additional pressure on already existing houses
subject to persistent commodity inflation.