Masters de la Boulangerie's recipes
Behind the scenes of the Bakery Masters: discover the candidates’ recipes…
Chung-Yu HSIEH (Taiwan)
TASTES OF THE LAND:
A crusty bread, covered in quinoa grains and filled with beef and vegetables, for all lovers of savoury snacks with a difference and sandwiches which are not really sandwiches.
Yoji SEGAWA (Japon)
WOW FACTOR BREAD:
A rich taste of stout, the scent of toasted sesame, a nutty texture, cut through with the taste of raisins, the appetising smell of butter, all in a bread inspired by mille-feuille.
Marcus MARIATHAS (Canada)
A bread, composed of two original and distinct recipes, in the shape of a phoenix, that symbolises bread’s renaissance. The aim was to restore bread’s starring role at the centre of the table.
Dean TILDEN (Australie)
CHICKEN AND CORN BREAD:
An incredible bread that is not a bread, but that is made of bread, and which offers many texture profiles. A revisited version of the traditional French Vol au Vent.
Osman GÜNDÜZ (Turquie)
SULTAN OF BREADS:
In addition to its high nutritional value, based on the natural sugars and
fats from fruits and nuts, this half-pâtisserie/half-bakery creation was inspired by the designs of Kayadif and Tulip, traditional Turkish images.