Lescure Bakery & Pastry Workshop

This project was a three-day bakery and pastry workshop with Lescure, held from 10 to 12 March 2026.

Across the three days, the sessions welcomed different groups from the industry — bakery peers, culinary schools, and hotel professionals. Each group brought a different way of looking at the work, which made the demonstration feel less like a fixed presentation and more like a shared exchange.

I chose to take up this project because it was not only about showing products. It was a chance to communicate how I approach ingredients, structure, and technique in a more direct way.

The spread included a range of bakery and pastry items built around butter, lamination, fermentation, and texture. Some of the pieces were connected to my Mondial du Pain 2025 work, while others were developed for the workshop itself, including galette des rois, croissants, brioche feuilletée, laminated pieces, and other formats.

Working with Lescure butter gave the project a clear focus. In viennoiserie and pastry, butter is not just a supporting ingredient. It influences aroma, layering, colour, mouthfeel, and how flavour carries after baking. Small changes in handling can affect the final result very quickly.

What mattered to me was to keep the demonstration useful.

When presenting to people from the same industry, the work cannot rely only on appearance. The process has to make sense. The products have to be readable. The techniques have to connect back to something practical that people can take with them.

A recipe book was also prepared for the workshop, so the session could continue beyond the demonstration table.

For me, this project was a reminder that a good demonstration is not only about presenting finished pieces. It is about creating a space where ingredients, technique, and experience can be discussed through the work itself.