Training "Viennoiserie between tradition & gluttony" By Olivier Magne 2024

A new training is being completed at the baking center of CSM GIAS.

From February 06 to 08, 2024, our customers took advantage of the advice of Chef Olivier Magne, Meilleur Ouvrier de France Baker, they were also able to discover and produce a varied range of brioches, croissants, and special breads and worked on different techniques in order to produce a well-stocked buffet!

On the program of this training entitled "Viennoiserie between tradition & gluttony" recipes made with our new range of margarine "EXCELLIOR" :

- Babka chocolate and hazelnuts

- Hand-made puff pastry brioche

- Flaky citrus brioche

- The puff square

- Growing

- The écir

- Chocolate nest

- Milk bread

- St Antoine chocolate bread

- Pistachio chocolate rosette

- Blueberry apricot flower

We express our gratitude to all the customers present and to Chef Olivier Magne, with whom they shared his expertise with contagious passion and enthusiasm.