In the Villeneuvoise bakery “La Magie des pains”, we can say that young people have talent. We told you about Dorian Hernandez who shone in the special M6 apprentice program “Best bakery in France”. Here is now the journey of Manon Pennaneach, who at the age of 19 has just won the regional competition for the best butter croissant in Isigny.
The young woman, originally from Brittany, began a professional patent in September at the CFA in Avignon and won the apron of apprentice at the bakery La Magie des pains. Before that, she obtained a pro bakery baccalaureate in Concarneau and passed an additional mention. ” I didn’t want to stay in Brittany. I had already been following Laurent Bocquet (creator of La Magie des pains, editor’s note) on Instagram for a year. I was very interested in the business, especially since in the future I would like to open my own bakery and work with sourdough“, recounts the young woman.
There, here is in the south for at least two years, the time to validate his diploma. But that is far from its only objective. Manon has been competing for several years now. At 16, she came 3rd in the regional competition for the best butter croissant in Isigny. She then won the departmental and regional stages of the competition for the Best Young Baker (MJB) in France, and came 2nd in the national final. She thus won her ticket for the international event which was to take place in Taiwan. But the pandemic has turned the program upside down. The final took place in Lyon in September 2021 and the Breton finished 2nd by team.
“Once you start the competitions, the hardest thing is to stop”
The prize list is already beautiful at just 19 years old. ” I’m not naturally stressed. Once I’m in the contest, I’ve rehearsed so much that I know what to do and where to go. When stress is present, that’s when we make careless mistakes“, explains the young woman, who adds: “ Once you start competing, the hardest part is stopping. »
This is not today’s resolution. A little less than a year ago, Manon also signed up for the Best Apprentice Baker. She had departmental gold, regional gold and finally passed the national test in October in Nantes. Here again, the young woman won first place and therefore bears the title of Best apprentice baker in France 2021. Her version of buckwheat far convinced the jurors. ” In total, there were more than 7 hours of testing and we don’t raise our heads once“, she says. This victory is all the more impressive as she won it a month apart with the MJB.
Her last success dates from barely two weeks ago: she came 2nd in the chocolate brioche competition and won the regional competition for the best butter croissant in Isigny at the Valréas vocational school. What made the difference? ” The crescent must be a well-curved shape. The jurors also look at the puff pastry, the regularity, the cooking, the weight… We have to end up with a minimum of scraps too“, she explains. She is now preparing for the national croissant final which will take place in Normandy on May 17 and 18.
Mary Meunier
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