Who of these two Lotois will be elected best baker on M6?

the essential
In the Lot, two bakeries take part in the program on M6: Saveurs et délices rue nationale in Cahors and Maison Granat rue de la promenade in Montcuq-en-Quercy.

Monday, January 10 was held on the M6 ​​channel the launch of the ninth season of the program “The best bakery in France”. Bruno Cormerais, Meilleur Ouvrier de France baker, and Norbert Tarayre, chef, have traveled to all regions of France to select and rate the best bakeries in the country. Examination of the showcase, specialties offered, tasting then awarding of a note, the program, which takes place from Monday to Friday at 6:40 p.m., highlights the know-how of a profession that has been able to innovate. During the second week of the program, Occitanie will be in the spotlight. More specifically, on Friday January 21, two Lot bakeries and pastries will be in competition: Saveurs et délices, rue Nationale, in Cahors, and Maison Granat, rue de la Promenade, in Montcuq-en-Quercy-Blanc.
On October 11, the show’s film crew was in the Lot. The two presenters-jurors were of course present. They tasted and judged the specialties concocted by the two craftsmen who carry loud and clear the concept of everything homemade and the love of a job well done.

“A challenge and a great publicity stunt”

Éric Poinçon, 30, and his partner Julie Guzman, have been at the head of the Saveurs et délices bakery-pastry shop since October 2020. A team of six people work in the company: two bakers, a pastry chef, a BTM apprentice pastry shop and two saleswomen. “Participating in the show is a challenge and quite a publicity stunt,” enthuses Éric Poinçon. It’s an excellent experience! With his pastry chef-baker diplomas in his pocket, after having spent ten years with Gérard Bodi, president of the Croustilot brotherhood, then three years with Jacques Lopez, in Figeac, the young baker quite naturally made his specialty of this famous bread. Lotois circle, produced without improvers or additives and manufactured in a short circuit.

In Montcuq, Conrad Granat took over the Lasjaunias bakery in January 2021 under the Maison Granat brand. He too has been able to boost his business by favoring home-made products and paying particular attention to the taste quality of his products. Bread, pastries, cakes, everything is designed, made and processed on site, with original recipes and new flavors. Most recently, he had porcelain fèves made with the effigy of the Montcuq tower that he slips into his galettes des rois. Holder of the pastry chef and baker’s CAP and the baker’s BP, the craftsman, now 25 years old, was crowned best young baker in France in 2015 and silver medal at the Trades Olympiad the following year. A pastry chef, two sales assistants, an apprentice baker – and soon a second apprentice – work with him. He plans to open another point of sale in Lafrancaise.
Their loyal customers will undoubtedly be in front of their screens on January 21. The two competitors are confident and serene. But there is still a long way to go until the national final scheduled for April.