Saint-Georges-sur-Eure. (PC/art dev) “the artisan baker” well represented in the departmental competition for natural sourdough bread. Promoting the know-how of artisan bakers, employees and apprentices in Eure-et-Loir. It is for this purpose that the brotherhood of fine Eurelian gourmets is organizing, this Sunday afternoon, in the village hall of Saint-Georges-sur-Eure, the seventeenth edition of the competition for natural sourdough bread with wheat Beauce.
Flour, techniques, cooking…
Among the eighty-four participants, the bakery and pastry shop L’artisan boulanger, a business located at 3 rue Raymond-Bataille in the town, will be well represented.
With four participants, Ludovic Villedieu, who took over the brand at the end of 2020, is happy to present his know-how and share his passion for good bread:
“I participated in this competition in 2004, where I obtained a third place. This initiative also makes it possible to highlight young and future craftsmen for some and our employees. »
The team has been working for several weeks to test the imposed millstone flour, from the Loreau farm located in Hanches, and different preparation techniques as well as the cooking phase.
In the first year of CAP at the professional high school of the Notre Dame house of the Apprentis d’Auteuil foundation in Château-des-Vaux and on a professional internship for a month in this bakery, Laïna Fournel, very motivated, will participate in her first competition: “It was my grandparents who transmitted to me the passion for this profession that they practiced in Eure-et-Loir. After my second year of CAP, I plan to follow an additional mention in apprenticeship at the CFA of Chartres”.
The competition begins at 2:30 p.m. and the results will be announced around 5:30 p.m. Admission is free.
–
