Coupe du Monde de la Boulangerie 2016
5-9 February 2016 – Paris-Nord Villepinte
Press Kit
September 2015
Official exclusive partner
Contents
The COUPE DU MONDE DE LA BOULANGERIE
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A fresh impetus: New in 2016
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The teams
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Programme
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Jury
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History of the contest
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Partners
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Press contact & social media
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Official Partner
www.cmboulangerie.com
#cmboulangerie
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Coupe du Monde de la Boulangerie 2016
bearing the flag of today's bakery!
From February 5th to 9th 2016, the best bakers in the world will get together to defend the colours of their respective
countries and attempt to win the 9th edition of the Coupe du Monde de la Boulangerie - the most important
international bakery contest.
A reference in the sector
This contest is internationally recognised as a reference
in the industry. Held as part of the Europain & Intersuc
trade show at Paris-Nord Villepinte venue, it will be
staged in 'Le Cube' - the spectacular 4000 m² space
dedicated to competitions that is also host to the other
major contests of the event.
Performing live under the spotlight of the international media and in front of an enthusiastic audience of professionals
of the trade, 12 teams composed of 3 contestants will compete in 3 categories and imposed tests:
• Baguettes and Bread of the World
• Viennoiserie and Savoury baking
• Artistic Bakery Creation
Every 4 years, the Coupe du Monde de la Boulangerie brings together 12 international teams: 9 teams selected through
the 4th Coupe Louis Lesaffre international selection process and the 3 top teams from the previous edition of the Coupe
du Monde de la Boulangerie who will be defending their title.
Since its creation, this unique event in terms of its scope and exacting requirements has endeavoured to offer ever
more professionalism and creativity, pushing the limits of technical mastery and know-how.
A reflection of the industry and of its evolution
Today more than ever the Coupe du Monde de la Boulangerie 2016 aims to illustrate the bakery trade as well as the
vitality of the sector. It is also a unique stage showcasing the inventiveness and technicity of the profession.
Both an incubator for trends and a laboratory of expression, the 2016 edition of the Coupe du Monde de la
Boulangerie introduces changes to its contents and format in order to better adapt to international evolutions in the
bakery industry and better highlight the talent and skills of its contestants.
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A fresh impetus:
new in 2016
Following a series of demanding national rounds the contestants selected through the national and international Coupe
Louis Lesaffre events have had to work on new recipes that are more technical, more international, and more in line
with the expectations of today’s consumers and markets.
The result is that the level of the participants will be even higher than in the previous editions.
International openness, improvisation, team sprit
The tests for the 2016 edition of the Coupe du Monde de la Boulangerie will place
the emphasis on international openness, savoury creations and health and
nutrition aspects, with new points introduced to complement the changes that
have already been initiated in the Coupe Louis Lesaffre. The new tests will call
upon the contestants’ creativity, improvisation and team spirit.
The new amended rules and regulations will be made available to the candidates
in October 2015.
Debates, activities and demonstrations
In parallel to the contest, visitors and supporters will also
be able to attend workshops, roundtables, and conferences
addressing the latest developments, innovations and
challenges facing the bakery industry worldwide.
Contributors will include experts and professionals from the
bakery sector.
The contest will also introduce a new staging and a new style for
displaying the creations, designed to punctuate the contestants’
performance and to showcase the result of their work.
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The teams
The teams will be representing the bakery culture and
savoir-faire of their respective countries on the
international scene.
The contestants undergo training as intense as Olympic
athletes to achieve the highest level. They will need to
reveal the full extent of their skills and expert savoirfaire, as well as their artistic talent to convince the
members of the jury.
In addition to the much sought after title of ‘World
Champion’, the winning team will earn enhanced
standing with their peers and their country will
consolidate its place among the nations that count on
the international bakery scene.
Contestants in the 2016 edition
• 3 finalist teams from the 2012 editions: Japan (winner), USA (second place) and Taiwan (third place) are
automatically qualified and must defend their title in the 2016 edition
• 9 other teams among a total of 30 countries represented, that made it through the different Coupe Louis Lesaffre
national selection rounds
Coupe Louis Lesaffre international selection events
 Africa Mediterranean: 2 teams selected – Mauritius Island and Turkey
5 countries competed in April 2015 in Istanbul at the Lesaffre Baking Center™ Turkey: Algeria, Ivory Coast, Mauritius,
Morocco and Turkey.
After 5 days of intense competition requiring the creation of pieces that attested to a high level of excellence, as well
as much talent and originality, the teams from Turkey - composed of Osman Gündüz (Breads), Yüksel Gülü
(Viennoiseries), Buket Sisalan (Artistic creation) - and Mauritius Island – composed of Sabeer Hookoomally (Breads),
Ludovic Gopaul (Viennoiseries) and Maneeram Santaram (Artistic creation) earned their place for the final in Paris. It
was Mauritius’ first participation in the contest.
 Americas: 2 teams selected – Brazil and Canada
9 countries took part in the selection rounds: Argentina, Brazil, Canada, Chile, Colombia, Costa Rica, Ecuador, Mexico
and Uruguay that were held in June 2015 at the Lesaffre Baking Center ™ in Argentina.
Brazil will be represented by Amarildo Eller (Breads), Antonio Carlos (Viennoiseries) and Eduardo Beltrame (Artistic
creation).
Canada will be represented by Marcus Mariatas (Breads), Alan Demonceaux (Viennoiseries) and James Helehouse
(Artistic creation).
The Ecuadoran team - the ‘newbies’ in the contest - displayed huge potential for the future contests.
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The teams
 Europe: 3 teams selected – France, Netherlands,
Russia
At the Lesaffre Baking Center™ in France, 11 countries
distributed into two zones engaged in a gourmet and
artistic baking battle:
• Western Europe: Belgium, Spain, France, Israel,
Italy, Netherlands and Sweden
• Central and Eastern Europe: Hungary, Poland, Russia
and Serbia
Western Europe: the Netherlands made it through to the finals with its teams composed of Peter Bienefelt (Breads),
Hiljo Hillebrand (Viennoiseries) and Niek Van Waarde (Artistic creation).
France signs its return to the podiums with a team composed of Déborah Ott (Viennoiserie), Claude Casado (Artistic
creation) and Cyrille Martin (Breads). Indeed, for the first time in the history of the contest France had to take part in
the pre-selection rounds as it failed to reach the podium in 2012.
Central and Eastern Europe: the team representing Russia was composed of three women. They convinced the jury by
proposing creations brimming with sensitivity and inventiveness.
Elena Ananyina (Breads), Anna Gribanova (Viennoiseries) and Vassilisa Ziatkovskaya (Artistic creation) will therefore
be competing in the final event.
The two remaining countries will be selected among the following countries: Australia, China, South Korea, Indonesia
and Vietnam, during the Asian selection round that will take place during the SIAL in November 2015 at Jakarta,
Indonesia.
In order to ensure consistency in the markings for all the teams, Christian Vabret has been appointed President of
Honour of the contest and the President of the Jury will be Pierre Zimmermann (winner of the Coupe du Monde de la
Boulangerie 1996 with the French team, he repeated the feat in 2008 as coach to the French team).
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Programme
Friday 5th February 2016: ‘Before the contest’
14h30 – 17h00 – Presentation of the contest kitchens, and jury members to the contestants + photos
17h00 – 19h00 – Preparation time for the teams competing the next day
Saturday 6th February 2016
5h00 – Beginning of the tests: 4 countries, 12
contestants
13h00 – Beginning of the tasting
16h30 – End of the tasting
17h00 – 19h00 – Preparation time for the teams
competing the next day
Sunday 7th February 2016
5h00 - Beginning of the tests: 4 countries, 12
contestants
13h00 - Beginning of the tasting
16h30 - End of the tasting
17h00 – 19h00 – Preparation time for the teams
competing the next day
Monday 8th February 2016
5h00 - Beginning of the tests: 4 countries, 12
contestants
13h00 - Beginning of the tasting
16h30 - End of the tasting
Tuesday 9th February 2016
11h00 – Coupe du Monde de la Boulangerie prize
presentation ceremony
12h30 – Closing cocktail event
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Jury members
The composition of the jury will be announced one month before the beginning of the event at the latest.
The judges who will be sitting on the international jury are all professionals from the bakery industry, as follows: 1
President of Honour, 1 President of the Jury and 6 jury members/judges.
President of Honour and founder of the contest: Christian VABRET
Christian Vabret was awarded the Meilleur Ouvrier de France distinction in 1986. In addition to being the founder of
the contest he is also in charge of ensuring its smooth running, respectful of its values. Greatly involved in the
promotion of bread in France, he has many responsibilities within the French ‘Confédération Nationale de la
Boulangerie et Pâtisserie’ on a regional and national level, and is in charge of Bakery Contests.
President of the Jury:
The President does not take part in marking the tests
but he:
• is spokesperson for the jury
• has final decision in case of claims and disputes
• is responsible for ensuring the rules and spirit of
the contest are enforced by the members of the jury
and by the teams
• has authority to disqualify at any time any
contestant or member of the jury who fails to
comply with the rules and regulations
The 6 members of the jury:
• are chosen among professionals from the bakery industry
• are selected based on their recognised skills and their
professional representativeness
• are of different nationalities from the countries participating in
the contest
• have no relationship of any type - family, work, coaching, or
consulting - with any of the contestants
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History of the contest
Created in 1992 by Christian Vabret, MOF, this contest of excellence is held every 4 years and aims to promote the
bakery trade as well as quality bread throughout the world. In just a few decades it has become a major event that
encourages professionals from all over the world to come and pit their skills against their peers from other nations.
Since its creation, the contest has welcomed a growing number of countries. It has increased the level of the tests and
also created new ones. The Coupe du Monde de la Boulangerie is a major event in the bakery industry worldwide, it
mobilises professional associations, prestigious partners but also many supporters clubs.
Its success meant it became necessary to hold continental selection events in which the best teams in the world would
compete. In 2003, the Coupe Louis Lesaffre was created for this purpose. To date, Lesaffre is in charge of all the
selection rounds for the Coupe du Monde de la Boulangerie.
The Coupe du Monde de la Boulangerie would not have come into existence without the support of its founders, the
French ‘Confédération Nationale de la Boulangerie et Pâtisserie’, Europain & Intersuc trade show, EKIP – equipment
suppliers to taste and to the French Bakery Team.
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Partners
LESAFFRE – Official exclusive partner
Lesaffre is a family-owned group that was created in the north of France in 1853. It is a major player in the industry of
yeasts and fermentation. Lesaffre designs, produces and delivers innovative solutions for baking, taste and pleasure,
wellbeing and health, for humans as well as for animals and plants, and also for biotechnology.
Today, Lesaffre is a multi-local and multicultural group that is committed to providing trustworthy solutions to better feed
and preserve the planet.
Close to its clients and partners, Lesaffre has 8,300 employees distributed in more than 70 branches that are implanted in
approximately forty countries. More than 40% of its turnover (1.6 billion euros) is from emerging countries.
The Coupe Louis Lesaffre was created in 2003 in order to manage the selection rounds of the Coupe du Monde de la
Boulangerie. Today, the entire process - including the national rounds and international events - is organised by Lesaffre.
www.lesaffre.com
COUPE LOUIS LESAFFRE 2014/2015
Launched in April 2014, the 4th edition of the Coupe Louis Lesaffre - the event for the best bakers
in the world – introduced new challenges for the contestants: revisited categories of specialities,
and a more international approach to bread, better adapted to today’s trends in bakery.
New points introduced for the 2014/2015 edition of the Coupe:
 A broader jury:
•
4 members, experts in baking, who assess and mark the contestants’ skills and technical mastery
•
1 consultant nutritionist
•
1 gastronomy critic
•
1 journalist from the general press
The three latter members do not take part in the markings.
 A Gastronomy Critic Prize has been introduced to bring the point of view of the catering trade to the contest, as bread is
the basis of all types of cuisines and is part of most meals.
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Partners
 Revisited categories
The specialities categories have been redefined in order to encourage the contestants
to become experts who have in-depth knowledge of bread recipes from all over the world.
The 3 specialities on the programme of the contest are as follows:
• Baguette and Bread of the World
• Viennoiserie and Savoury Baking
• Artistic Creation
 As part of this edition of the Coupe Louis Lesaffre, a special prize has been created for Young Hopefuls in Bakery.
During the continental selection events each team was asked to present a young bakery hopeful.
•
Following the selection event for the Africa Mediterranean zone that took place at the Lesaffre Baking Center™ in
Istanbul in April 2015:
− The Young Bakery Hopeful prize was presented to Florian Raymond, member of the Mauritian team
− The Gastronomy Critic prize was presented to the Ivory Coast
 The selection event for the Americas was held in June 2015 at the Lesaffre Baking Center™ in Argentina:
− The Young Bakery Hopeful prize was presented to Elien de Herdt, member of the Canadian team
− The Gastronomy Critic prize was presented to Ecuador. It was the country’s first participation in the contest
 The Baking Center™ Lesaffre in Lille hosted the selection event for the Europe zone in August 2015:
− The young bakers displayed wonders of inventiveness and a great sense of adaptation to the changes in the
market
− The result was a draw between two young women:
 Spain with Raquel Lopez van Beek
 And the Netherlands with Rianne Kuijtjes
Follow the contests online:
http://facebook.com/coupelouislesaffre
https://twitter.com/CLL_BakeryCups - #BakeryLesaffreCup
http://www.pinterest.com/lesaffrecups
and also on WebTV  http://louislesaffrecup-webtv.com
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Partners
EKIP - Equipment Suppliers
EKIP is a long standing player in the industry. Today it wishes to bring increased visibility for the savoir-faire and expertise
of its member equipment-suppliers serving the bakery trade.
EKIP lends its support to all major contests and events that seek to promote the excellence of professional savoir-faire in
bakery as well as the quality and innovation of French equipment manufacturers.
EKIP also contributes to promote the trade through many actions carried out in different sectors, including the organisation
of international trade shows, the creation in 1998 of France Formation Export trade association, market surveys etc.
Finally, EKIP is also a wide network of professionals that enables exchanges and meetings with many partners in the wheatflour-catering sectors (cereal growers, flour mills, leaven/yeast manufacturers, Agrofood manufacturers, users of equipment,
packaging manufacturers, installers, distributors, professional associations, research bodies etc.).
www.ekip.com
Confédération Nationale de la Boulangerie et
Pâtisserie Française (CNBPF)
In France, nearly 33,000 bakery-pastry professionals place their expertise at the service of 15 million clients who every day
push the doors of a boulangerie-pâtisserie to by their bread.
The association ‘Confédération Nationale de la Boulangerie et Pâtisserie Française’ represents 100 professional groups on
the Département level and 22 inter-Département groups. It has for objective to defend the interests of the trade – both
physical and moral - to promote the industry, facilitate relations and create links between its members.
The Confédération’s work is carried out as part of 4 major Permanent Committees.
The Confédération is a privileged place where one can meet professionals, representatives of the Public Authorities, of the
sector, labour associations and professional partners. To help bakery-patissiers on a daily basis, and prepare the trade for
the long term by anticipating changes and evolutions, such are the ambitions of the Confédération.
The Confédération will be present at Europain & Intersuc to welcome all professionals of the industry.
www.boulangerie.org
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Contacts and social media
Press Agency : AB3C
Anne Daudin
+33 (0)1 53 30 74 00
+33 (0)1 53 30 74 08
anne@ab3c.com
#cmboulangerie
www.cmboulangerie.com
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