National Master of Pain au Chocolat Crowns New Champion
The fourth edition of the National Master of the Best Pain au Chocolat competition concluded on Thursday, October 30, 2025, at the prestigious Salon du Chocolat in Paris. This year's coveted title was awarded to Valentin Feiller, a talented baker representing the Pays de la Loire region. The event, organized by the Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française (CNBPF), celebrates the artisanal excellence of this iconic French pastry.
A Rigorous Competition at the Salon du Chocolat
Held at the Parc des Expos de la Porte de Versailles, the competition saw 42 candidates from across France vying for the top honor. Each participant was required to present five perfectly identical, pure-butter pains au chocolat, each weighing between 55 and 65 grams after baking. A discerning jury, comprising industry professionals and journalists, meticulously evaluated the viennoiseries based on several stringent criteria, including:
- Flakiness
- Taste
- Baking quality
- Shine
- Melt-in-the-mouth texture
- Visual appearance
Île-de-France Bakers Among Finalists
While the top three spots were secured by bakers from the Pays de la Loire region, the competition also highlighted the talent within the Île-de-France region. Two bakers from the Paris region successfully reached the finals of this highly anticipated national contest, demonstrating the high standards of pastry-making in the capital's vicinity.
Celebrating French Baking Heritage
The National Master of the Best Pain au Chocolat competition serves as a significant platform for showcasing the skill and dedication of French artisan bakers. It underscores the importance of traditional techniques and quality ingredients in crafting the perfect pain au chocolat, a beloved symbol of French gastronomy. The event continues to draw attention to the intricate art of viennoiserie, captivating both professionals and the public alike.
6 Comments
Matzomaster
It's a chocolatine, not a pain au chocolat. Get it right!
paracelsus
Recognizing top talent is important for the industry, but one has to question how much impact a single winner has on the broader artisanal baking community.
anubis
The competition certainly highlights skill and dedication, but ultimately, the 'best' pain au chocolat is subjective and varies greatly by personal preference.
paracelsus
Makes me want to book a trip to Paris just for this!
anubis
Sounds like an elitist event, probably not accessible to true local bakers.
paracelsus
Too much fuss over one specific pastry. What about other viennoiseries?