Pain’Croyable Talent: in search of mauritian baking excellence
For the past three days, the training center of Les Moulins de la Concorde, La Fournée des Moulins, has turned into a bustling hive of activity. From 4 a.m., the lights come on, ovens heat up, and utensils are lined up, ready to welcome the finalists of the Pain’Croyable Talent Competition. This competition, dedicated to showcasing the incredible talent of Mauritian bakers, aims to select the national representative for the 2025 World Bread Championship.
At 6 a.m., the excitement intensifies: mixing, kneading, and shaping... In groups of two per session, the eight participants, each excelling in their field, compete with creativity and skill. They are tasked with creating a variety of breads, pastries, and an artistic piece based on the theme of a floral composition. This competition not only highlights their talent but also their ability to work under pressure according to a strict set of guidelines.
Shezad Sahye, a baker at the Paradis Beachcomber Golf Resort & Spa, shares his feelings: “I was a bit stressed, but I managed to finish on time. The artistic piece was difficult to create, but I think I succeeded,” he says, relieved. Meanwhile, Sham Bhaya, Head Baker at the Constance Prince Maurice Hotel, emphasizes the intensity of the competition: “In six hours, we had to create a variety of breads and pastries.” Both praise the impeccable organization of La Fournée des Moulins, which provided rigorous and supportive guidance throughout the event
Sabeer Hookoomally and Omesh Mahadea, trainers at La Fournée des Moulins, confirm, “This competition required the contribution of the entire team. It’s a massive organization.” Les Moulins de la Concorde also benefited from the support of other renowned professionals in the industry, particularly from the Bocuse d’Or Association and the first participants in the Coupe du Monde de la Boulangerie, who served strictly as jury members. Thanks to this guidance, the participants received personalized coaching to refine their techniques and develop their creativity.
But the adventure doesn't stop there. Tomorrow and Friday, the candidates will participate in a two-day training on the Respectus Panis method, a technique that respects traditional baking practices, taught by Mickael Jahan. As a representative of the Ambassadors of Bread and president of the jury, Mickael Jahan is present at the competition to share his expertise and passion for the art of baking. This week of competition and training is a real stepping stone for Mauritian bakers, providing an opportunity to excel and shine on the international stage.