Mauritian ingredients and a slice of the local culinary tradition will be presented to the jury of the 10ᵉ edition of the Mondial du Pain, scheduled for October in Nantes. Coached by Sabeer Hookoomally, Technical Manager at Les Moulins de la Concorde (LMLC), Maurice’s team wants to stand out from the crowd with a few crunchy surprises. ZAK
Pineapple, roselle, coconut and other local flavors will be combined with flour using traditional baking and pastry-making techniques in modernized versions. “For this competition, it’s necessary to come up with something new,” stresses the 46-year-old coach, who draws on his experience in baking and in various local and international competitions.
Sabeer Hookoomally started out at the age of 12 in his family’s bakery in Plaine des Papayes, before joining the École de Formation des Moulins de la Concorde in 1995. After winning several prizes at the Fête du Pain, he took part in international competitions and then became head of the school where he had trained. Today, he also accompanies professionals and enthusiasts in Mauritius, the Seychelles, Mayotte, the Comoros and Madagascar.
The Mauritian team consists of two professional bakers and two assistants. Their bakery and viennoiserie products are the result of extensive research and exchanges with local and international experts. “LMLC’s support has enabled us to overcome technical and material constraints. We’re going in with confidence,” says Sabeer Hookoomally.
The competition will take place from October 19 to 22, and will bring together some twenty of the world’s best teams. The Mauritian team intends to defend its chances by promoting creativity, artisan know-how and local flavors.