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)

BREAD RISING:
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.

Peter BIENEFELT (Pays-Bas)

TASTY HIGHLIGHT:
A multi-flavoured bread that dresses and completes a laid table, to arouse guests’ curiosity.

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.