Based in rue du commerce in Monistrol-sur-Loire since 2008, Bruno Montcoudiol is one of the MOFs and has won the title of world pastry champion.
Why did you choose this profession and what is your professional background?
It is the gluttony that led me to pastry as well as the creative side. I started with an apprenticeship, then a technical trades certificate at the School
National Superior of Pâtisserie of Yssingeaux and finally a Brevet de Maîtrise in Nancy.
This allowed me to become a teacher at the CFA.
I obtained the title of Meilleur Ouvrier de France in 2004 and finally World Champion in 2006.
Why did you choose Haute-Loire?
I have my roots in Haute-Loire; my grandparents were farmers, people of the land; I've been living in Monistrol-sur-Loire for 20 years now, I wanted to stay here and work with the good products of our beautiful region.
Your pastries that best represent our region?
The cake " The Mezenc "based on chestnut and blueberry, the entremet" Pure Velay », association of verbena and pears and the tartlet « Red Pearl " who
is a red fruit crumble. Customers are not mistaken because it is the top seller at the store.
Your little tip to share for Sunday pastry apprentices?
The secret of a crispy dough: always pre-bake a pie shell, prepare the dough the day before and let it rest overnight in the refrigerator.
Combining perfumes, decorations, I really like that.'
Where do you recharge your batteries in your free time?
Along the Loire… Each time I take a walk, I always appreciate the beauty of the banks of the Loire. And I tell myself that I am very lucky to live here…
I like to walk around the ponds of Bas-en-Basset in the biodiversity park and I'm starting to get a passion for mountain biking.
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