His bakery is well established far beyond Nesles-la-Vallée, and his recent victory in the departmental competition for the best traditional baguette, sold for 1.10 euros, should not diminish his success.
“It’s true that people talk a lot about us, sometimes they come from far away. We saw people from Argenteuil or even from Us, some take 25 to 30 minutes by car to come here, rejoices Pierre Poupard, artisan baker-pastry chef at the Moulin bakery. And people don’t just come for the tradition, they take everything! “.
The 30-year-old came out on top among 130 candidates in the “craftsman” category on March 24, and now hopes to win the competition for the best traditional baguette in Île-de-France in 2023. After winning gold for his Paris- Brest in 2014, then the butter croissant in 2019, this new prize was added to the window filled with trophies in the middle of his shop. A great success for this trained pastry chef, who turned to baking only two years ago.
18 to 20 hours of daily work, seven days a week
First prize obliges, the days which followed Pierre Poupard’s victory enabled the bakery at the mill to increase its sales of traditional baguettes by up to 35%. “I don’t really know what made the difference during the competition, modestly explains the Neslois winner. I may have taken the lead more to respect the weight and size requested by the jury, which has very strict instructions. The crumb must be honeycombed, quite fatty, the crust must be thin and crispy, and it must be well cooked, like all breads”.
Surrounded by five employees and an apprentice, Pierre Poupard works 18 to 20 hours a day, Monday to Sunday, to ensure his production. Intense work that has become usual for the craftsman, who started the trade at 14 years old. “I don’t need a lot of sleep, but when you work for yourself, it’s different, even if it’s a very physical job”.
The craftsman now has his mind turned to the next competitions, and hopes to win the prize for the best croissant again, as he did three years ago. The prize for the best frangipane pancake is also an ambition. “But the competition is fierce,” recognizes Pierre Poupard.
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