French Baking Expertise, Shared by a Champion
🥐 FRENCH BAKING EXPERTISE, SHARED BY A CHAMPION
At JAGOTA, we believe that exceptional baking begins with quality ingredients, aligned with the knowledge and techniques to bring out the best in them.
Our Minoterie Bourseau workshop featured Chef Simon Lebert, Baker-Consultant at Minoterie Bourseau in France, viennoiserie specialist, and winner of the Coupe de France de la Boulangerie and Coupe d’Europe de la Boulangerie.
Chef Simon shared his expertise with JAGOTA’s customers, combining traditional French baking craftsmanship with modern techniques to create distinctive bakery products.
During the workshop, Chef Simon demonstrated techniques for making viennoiserie and brioche using Farine de Mon Père T45 Gruau and Farine de Mon Père T65 from Minoterie Bourseau.
From dough preparation and fermentation to lamination and shaping, the session showcased the performance and versatility of these flours through seven creations:
🐝 Maya — Creative Viennoiserie — T45
The special bee-shaped creation that helped Chef Simon secure his championship title in 2025.
The special bee-shaped creation that helped Chef Simon secure his championship title in 2025.
🥐 Striped Almond Lemon Crown (Couronne Striée Amande Citron) — T45
🥐 Tigré Passion — T65
🥐 Pistachio Lava Viennoiserie (Viennoiserie Coulant Pistache) — T45
🥐 Revisited Pain au Chocolat — T45
🍋 Le Petit Citron — Lemon Brioche — T65
☕ Graine de Café — T65
Participants also explored two foundational dough preparations: Pâte Levée Feuilletée (Viennoiserie Dough) and Base Brioche. The Base Brioche combines Farine de Mon Père T45 Gruau with Farine de Mon Père T65, providing a versatile foundation that participants can adapt for other bakery creations.
Beyond supplying premium ingredients, JAGOTA values sharing knowledge and techniques through workshops that give our customers the opportunity to learn directly from expert chefs.
