{"id":20905,"date":"2026-06-15T11:59:32","date_gmt":"2026-06-15T09:59:32","guid":{"rendered":"https:\/\/four-ephrem.com\/?p=20905"},"modified":"2026-06-16T14:28:50","modified_gmt":"2026-06-16T12:28:50","slug":"bakers-day-in-london-a-day-of-gatherings-centered-on-baking-expertise","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/bakers-day-in-london-a-day-of-gatherings-centered-on-baking-expertise\/","title":{"rendered":"Baker’s Day in London: a day of gatherings centered on baking expertise"},"content":{"rendered":"\n
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Following the “Les Chefs \u00e0 Saint-Tropez<\/a> ” event earlier this month, on May 11, we had the honor of participating in Baker\u2019s Day<\/strong>, held at the French Embassy\u2019s residence in London.<\/p>\n\n\n\n

On the chef’s initiative Gilles Quillot<\/a><\/strong> and Business France UK<\/a><\/strong>, this event celebrated Saint Honor\u00e9, the patron saint of bakers. For this inaugural gathering, numerous French and British professionals came together around a shared passion: bread, artisanal craftsmanship, and the trades that help bring them to life every day. <\/p>\n\n\n\n

Held in the prestigious setting of the French Residence, the event brought together leading figures from the worlds of baking, milling, and professional equipment, providing a unique opportunity for networking and discovery.<\/p>\n\n\n\n

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\"pain<\/figure>\n\n\n\n
\"Gilles<\/figure>\n\n\n\n
\"Sylvain<\/figure>\n\n\n\n
\"Discours<\/figure>\n\n\n\n
\"Public<\/figure>\n<\/figure>\n\n\n\n
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Stakeholders committed to artisanal baking<\/h2>\n\n\n\n
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Throughout the day, we had the pleasure of meeting and speaking with several well-known figures in the industry, including Jean-Marie Ximena<\/a><\/strong> from Moulin Astr\u00e9\u00efa<\/a>, Arnaud Sorin<\/strong> from Foricher les Moulins<\/a>, Fanny Leenhardt<\/a><\/strong> from Well Bread Ireland, and Andrew Forbes<\/a><\/strong> from Brockwell Bake<\/a>.<\/p>\n\n\n\n

These gatherings provided an opportunity to share experiences, discuss changes in the profession, and highlight the wealth of expertise involved in breadmaking, from grain to baking.<\/p>\n\n\n\n

Beyond the professional exchanges, this day above all highlighted the importance of passing on knowledge, a passion for the craft, and the constant pursuit of quality\u2014values that drive artisans on both sides of the Channel.<\/p>\n\n\n\n

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The Flambeur 60 Meets British Professionals<\/h2>\n\n\n\n
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Baker’s Day also provided an opportunity to introduce the Le Flambeur 60<\/strong>,<\/a> the most compact model in our Le Flambeur line.<\/p>\n\n\n\n

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\"Pains<\/figure>
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Designed and manufactured in our workshops in Provence, this oven combines the features that define Ephrem ovens: a masonry firebox made of natural materials, high thermal inertia, and great cooking versatility, all in a design that\u2019s particularly easy to integrate into any space.<\/p>\n\n\n\n

Throughout the day, we had the opportunity to talk with many professionals about the uses of wood-fired ovens, traditional cooking methods, and the evolving expectations of the culinary industry.<\/p>\n\n\n\n

In particular, we had the pleasure of meeting Richard Bertinet<\/a><\/strong>, a leading figure in artisanal baking in the United Kingdom, with whom we shared a particularly enriching discussion about our ovens.<\/p>\n\n\n\n

We would also like to thank Benoit Blin<\/a><\/strong> as well as to Mike Moran<\/a><\/strong> of Brook Food & Bakery Equipment for their interest and the quality of our discussions throughout the event.<\/p>\n<\/div><\/div>\n\n\n\n

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A wonderful celebration of French craftsmanship<\/h2>\n\n\n\n
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This inaugural event, held in celebration of Saint-Honor\u00e9 Day, served to highlight the excellence of the baking trade and the bonds that unite French and British professionals through a shared culture of taste and craftsmanship.<\/p>\n\n\n\n

We would like to extend our warmest thanks to Gilles Quillot<\/strong>, Business France UK<\/strong>, and the entire team at the French Embassy in the United Kingdom for their hospitality and for organizing this event.<\/p>\n\n\n\n

A big thank you also to Thomas Jacquel<\/a><\/strong>, our partner in the United Kingdom, for standing by our side, as well as to Sonya Metzler<\/a><\/strong> for the beautiful photos taken during the event.<\/p>\n\n\n\n

We look back on a time filled with encounters, exchanges, and camaraderie, all centered around sharing our baking expertise.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Following the “Les Chefs \u00e0 Saint-Tropez ” event earlier this month, on May 11, we had the honor of participating in Baker\u2019s Day, held at the French Embassy\u2019s residence in London. On the chef’s initiative Gilles Quillot and Business France UK, this event celebrated Saint Honor\u00e9, the patron saint of […]<\/p>\n","protected":false},"author":490,"featured_media":20864,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"Baker's Day in London: A Day Celebrating the Art of Baking","_seopress_titles_desc":"Following the \"Les Chefs \u00e0 Saint-Tropez\" event earlier this month, on May 11, we had the honor of participating in Baker\u2019s Day, held at the French Embassy\u2019s residence in London.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[384,385,387,17],"tags":[],"class_list":["post-20905","post","type-post","status-publish","format-standard","has-post-thumbnail","category-bakeries","category-events","category-manufacture-en","category-news-ephrem"],"acf":[],"_links":{"self":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/20905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/users\/490"}],"replies":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/comments?post=20905"}],"version-history":[{"count":3,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/20905\/revisions"}],"predecessor-version":[{"id":20954,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/20905\/revisions\/20954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/media\/20864"}],"wp:attachment":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/media?parent=20905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/categories?post=20905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/tags?post=20905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}