Home » News » Artisan Bakers from Munster Win Best Baguette and Croissant Awards in Haut-Rhin Competition

Artisan Bakers from Munster Win Best Baguette and Croissant Awards in Haut-Rhin Competition

Two artisan bakers from Munster were rewarded during the October Days in Mulhouse, Wednesday October 11, for the quality of their work.

Alsace – Today at 06:04 | updated today at 06:33

They are Thierry Miclo (super U bakery rue Hilti) and Alexandre Paciello (Heinrich bakery, located 3 rue des Artisans) in Munster.

Like every year, the Bakery and Bakery-Pâtisserie Federation organized the competition for the best baguette and the best croissant in Haut-Rhin. The two artisan bakers took part in this departmental competition and their results are the pride of the entire Munster valley. Thierry Miclo won the Haut-Rhin 2024 golden crescent and Alexandre Paciello, the silver wand.

He aims further

Thierry Miclo has been a baker employed at the bakery adjoining the Super U brand in Munster for around four years. He took the initiative to enter the competition for the best croissant and was quickly supported by his five fellow bakers. Cooking, puff pastry, crispiness, coloring… Through precise work, it achieved all the criteria required by the jury. On Wednesday October 11, the votes rewarded his work, making him the new winner of the competition in Haut-Rhin. Now, he is preparing for the rest of the competition in the Grand Est.

Boulangerie Super U Munster, rue Hilti.

A first winning attempt

500 meters away, the Heinrich bakery is the workplace of another competition winner Alexandre Paciello. He has been a baker since 2005 and joined the company last July. Encouraged by his 13 colleagues in the laboratory, he began participating in the competition for the best baguette in Haut-Rhin for the first time.

To win this silver baguette in the Haut-Rhin competition, he carefully followed his usual working method to create his baguette, identical to the one he offers to his customers every day. Among the criteria for judging the baguette in the competition: size, weight, type of flour, fermentation management, blade strokes, appearance, regularity, etc.

Heinrich Bakery, 3 rue des Artisans in Munster.

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