Bakers’ Day Showcases French Baking Excellence

Last Monday saw the magnificent Résidence de France in Kensington Palace Gardens open its doors to the inaugural Bakers’ Day, which was a truly exceptional celebration of artisan baking, French heritage, innovation and collaboration within the bakery sector.

Bringing together leading French bakery suppliers, artisan millers, ingredient specialists, bakers, chefs and hospitality professionals, the event delivered an inspiring programme of seminars, tastings, networking and exhibitor showcases in one of London’s most prestigious diplomatic venues.

An afternoon of insightful discussions ensued, including a fascinating seminar led by Arnaud Sorin of Foricher Mills on the impact of UNESCO heritage status on the “Baguette de tradition” three years on. This was followed by an engaging panel discussion on the benefits of growing and baking with heritage wheat, featuring nutrition expert Dr Fanny Leenhardt and heritage wheat specialist Andrew Forbes.

The exhibition space throughout the afternoon showcased an outstanding collection of French bakery and pastry suppliers, including Foricher, Grands Moulins de Paris, Isigny Sainte-Mère, Le Gall, PCB Création, Ponthier, Andros Chef, Maison Corsiglia, Moulin Hoche, Minoterie Girardeau, Actibio and many more, all presenting premium ingredients, artisanal equipment and innovative bakery solutions to UK hospitality professionals.

The Chefs’ Forum team were delighted to attend the inaugural Bakers’ Day alongside a number of valued clients from the bakery sector. The event provided a wonderful opportunity to meet exhibitors, strengthen industry relationships and experience first-hand the incredible quality and innovation currently shaping the French bakery and pastry world.

Chef Gilles, Head Chef of the Résidence de France, said:

“It was a pleasure to welcome so many passionate bakers, millers, farmers and hospitality professionals to the Résidence for the inaugural Bakers’ Day.  The event celebrated not only the exchange between French and British baking heritage, but also the importance of innovation, craftsmanship and collaboration across our industry.”

Marika Miyazawa, Director at Style Bread commented:

“The enthusiasm and engagement throughout the seminars were fantastic to see – They were expertly presented and so interesting to learn about French authentic baking traditions, quality flour and artisanal production methods. It was a fantastic opportunity for Style Bread to enjoy incredible French Bread and connect with talented bakers, pastry chefs and buyers.”

Gary Richards, Sales Director at Waring UK added:

“It was incredibly encouraging to see so many chefs, bakers and suppliers discussing heritage grains and sustainability. It is clear that Bakers’ Day is essential for sharing knowledge and inspiring the next generation of bakers. It was an honour to be amongst so much bakery and pastry talent in one room, and what an opulent one at that – A truly splendid experience.”

The evening concluded with speeches from representatives of Business France and the French Ambassador to the UK, followed by an outstanding networking reception and buffet prepared by Chef Gilles and his talented brigade at the Résidence.

The food throughout the day was exceptionally impressive, showcasing the very best of refined French hospitality and culinary excellence.

Catherine Farinha from The Chefs’ Forum said:

“We were delighted to attend Bakers’ Day and experience such a special event in a stunning setting. It was wonderful to connect with so many innovative suppliers and passionate professionals from across the bakery sector. Huge thanks to Business France for organising such a superb showcase, and to Chef Gilles and his team for their incredible hospitality throughout the day.”