18TH EDITION · SIRHA BAKE STAGE

COUPE DE FRANCE

DE LA BOULANGERIE

Twelve regional teams, eight hours of competition, one national title.
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12

Regional teams
in the final

36

Bakers
competing

4

Disciplines
to master

8

Hours of
competition

21 > 23 JAN. 2027 · HALL 3Three bakers, one region, one buffet

The Coupe de France de la Boulangerie brings together 12 teams of three bakers from the same region. Each team includes a bread specialist, a viennoiserie specialist and an artistic showpiece specialist, who then join forces for the collective snacking event. 

Over three days, from 21 to 23 January 2027, the teams take turns on the Sirha Bake stage, at the heart of Hall 3, entirely dedicated to bakery. Each team works around a set theme, renewed every edition, which must come through in all of its creations: flavours, shapes, decoration and buffet presentation. 

Organised by the Maison de la Boulangerie Loire Rhône and GL Events Exhibitions, the competition showcases talent from across the industry. 

2027 theme: Celebrate the gastronomy of your region!

Competition programme Four disciplines, one complete craft

Bread, viennoiserie, artistic showpiece and snacking: the full scope of the baker's craft, live and in front of an audience.

CHALLENGE 01

BREAD

The technical foundation of the competition.
  • Baguettes and traditional French breads
  • Regional and world breads: pain de Lodève, focaccia, tourte auvergnate
  • Improvised and creative bread

CHALLENGE 02

VIENNOISERIE

Mastering yeast-leavened and laminated doughs, judged on even lamination, baking and creativity.
  • Croissants, pains au chocolat, brioches à tête
  • 100% sourdough brioches and free creations
  • A regional or European teatime speciality drawn by lot

CHALLENGE 03

PIECE ARTISTIQUE

The visual highlight of the competition: a buffet made entirely from dough, showcasing the gastronomy of the team's region.
  • Leavened and unleavened dough
  • Piping work
  • Judged on technique and interpretation of the theme

CHALLENGE 04

SNACKING

The team event, where all three candidates work together on products designed for everyday sale in a bakery.
  • Vegetarian sandwiches
  • Filled focaccias
  • Savoury puff pastry creations

Recent winnersAWARDS

Every edition crowns a regional team around a new theme.

2025 · Pays de la Loire 2
Erwann Guillois, Simon Lebert, Rémy Cloarec
Theme: "Nature serving our craft"

2023 · Bourgogne-Franche-Comté 1
Quentin Delage, Pierre Saucès, Alexis Peuzin
Theme: "The conquest of space"

Assessment A jury of industry professionals

Chaired by Guillaume Dagoreau, the jury evaluates each team from four perspectives.

TECHNICAL ASSESSMENT

Mastery of bakery skills, from dough to baking.

  • Fermentation control
  • Consistency
  • Baking
  • Clean work and workstation

TASTING ASSESSMENT

The quality of each product at tasting.

  • Balance of flavours
  • Textures
  • Product hold

ARTISTIC ASSESSMENT

How the buffet brings the edition's theme to life.

  • Interpretation of the theme
  • Visual coherence of the buffet
  • Originality

TEAM ORGANISATION

How well the three team members work together within the allotted time.

  • Time management
  • Task sharing
  • Hygiene
  • Waste management

PUBLIC CHOICE AWARD

For several editions now, the Coupe de France de la Boulangerie has offered a Public Choice Award, a separate distinction that does not count towards the candidates' overall score. This award aims to build a genuine connection between bakers and the public, by encouraging candidates to step outside the usual codes of the competition.

For the 2027 edition, the theme is:"Create a savoury bakery item for Take Away". A timely theme that reflects changing consumer habits and the growing importance of grab-and-go snacking in bakeries.

Ils nous font confiance Nos partenaires

Lesaffre

Lesaffre

Lesaffre, a global player for over 170 years, innovates with its partners to address challenges in nutrition, health, and sustainability. Convinced of the potential of microorganisms and fermentation, our 11,000 employees are committed to helping feed 9 billion people healthily by 2050 while preserving the planet's resources.
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Valrhona

Valrhona

Valrhona has been a partner to chefs and artisans since 1922 and a pioneer in setting the standard in the world of chocolate. Together with its employees, chefs and cocoa producers, Valrhona imagines the best of chocolate to create a fair and sustainable cocoa industry and inspire gastronomy that tastes good, looks good and does good.
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Lescure

Lescure

Since 1884, Lescure has upheld a unique butter-making expertise in the heart of the Charentes-Poitou region. Renowned for its delicate taste with hints of hazelnut, its consistency, and its plasticity, Lescure butter supports artisan bakers, pastry chefs, and chefs in their most demanding creations.
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Scaritech

Scaritech

Scaritech manufactures and distributes small equipment for artisan bakers and pastry chefs. Recognized for the quality of its equipment, the brand supports professionals in their daily work with practical and durable solutions designed to optimize workshop operations, from shaping to the finishing of bakery and pastry products.
Site web

Experience the Coupe de France de la Boulangerie live

Join us at the Sirha Bake stage and watch France's best team of bakers take the title.
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