Former Bakery World Champion Christophe Debersee showed delegates how to produce a variety French breads at a special demonstration day at miller FWP Matthews.
The event, which took place from 23-24 April 2013, saw Debersee create products such as Campaillou (a sourdough bread with very high hydratation of 80%) and Campaillette des Champs (a rustic baguette with pointed ends) using French flour from FWP’s partner Moul-Bie.
Debersee won the Coupe du Monde de la Boulangerie (Bakery World Cup) in 2008, representing France.
He demonstrated some of his own creations at the FWP event, such as Pain Moelleux a La Tomate and Viennoiserie with new and attractive designs.
The first day of the event, saw 32 artisan bakers attend, while the second demonstration day saw a group of students attend from the School of Artisan Food lead by tutor Wayne Caddy.