Core Viewpoint - The seventh Louis Lesaffre Cup World Baking Competition China regional preliminaries concluded successfully, with 34 bakers advancing to the national finals after a rigorous four-day evaluation process [1]. Group 1: Evaluation Process - The judging panel consisted of six esteemed experts from the baking industry, who assessed participants based on four criteria: technical skill, consistency, sustainability, and artistry [2]. - This year's preliminaries marked the first online selection, where scores were based on submitted workbooks and videos, highlighting the importance of thorough documentation and understanding of baking theory [4]. Group 2: Participant Performance - Judges noted that while many participants demonstrated a serious attitude and quality in their submissions, some lacked completeness in their workbooks and had weak theoretical knowledge, particularly in areas like percentage calculations and temperature control [4]. - The competition in the European bread category was particularly fierce, with judges encouraging non-qualifying participants to learn from their experiences and advising qualifying bakers to focus on product innovation in preparation for the finals [4][5]. Group 3: Specific Feedback - In the European bread category, judges observed that some first-time participants misunderstood competition guidelines, leading to inappropriate ingredient choices that did not align with the category's standards [4]. - The sweet bread category showed high technical levels but suffered from a lack of originality, as many participants reused previous works, resulting in lower creativity scores [4][6]. - The artistic bread group performed adequately but faced issues with fermentation ratios and overall creativity, which affected their scores [5][6]. Group 4: Future Prospects - The next stage is the China national finals scheduled for May 2027, where participants will face more challenging tasks and stricter time constraints, aiming to showcase the precision, creativity, and essence of Chinese baking [10]. - Ultimately, only three champions (one from each category) will represent China at the 2028 Baking World Cup in Paris, competing against top bakers from around the world [10].

Group 1 - The seventh Louis Lesaffre Cup China regional preliminary competition has officially opened for online registration, allowing participants to showcase their skills in various baking categories [6][22]. - The registration process includes detailed guidelines to ensure a smooth experience for participants, with a focus on traditional French baguettes, Danish pastries, and artistic bread [6][12]. - The submission of works for the preliminary round will be open from November 20, 2025, to January 20, 2026, with the final list of competitors announced by February 15, 2026 [12][21]. Group 2 - The competition aims to select three bakers to represent China at the 2028 World Cup of Baking in Paris, highlighting the importance of this event in the global baking community [12][22]. - The judging panel includes Mr. Christian Vabret, who is responsible for ensuring the competition adheres to international standards [12][34]. - The event is supported by various sponsors, including Shanghai Jinbo International Trade Co., Ltd. for flour and Hanbake Machinery Technology (Shanghai) Co., Ltd. for equipment [24].

近日，在巴西圣保罗举行的 国际青年烘焙师大赛中 包佳千与陈佳炫组成的中国代表队 斩获冠军 包佳千也成为首位 在这一赛事中夺冠的 中国女选手 国际青年烘焙师大赛历史悠久 参赛选手需要在6小时内 完成5个类别共计140个产品的制作 包括13种不同形态的产品 及1件艺术面包 这对选手的技能、体力和创造力 都是极大的考验 此次比赛 包佳千和陈佳炫代表中国 与来自法国、西班牙等七国的 队伍同台竞技 包佳千与陈佳炫最终呈现的 大型艺术面包 △包佳千和陈佳炫练习时的成品 此外，一组竹编造型的面包 也格外吸睛 包佳千说，以往的面包制作 以六股辫居多 这款面包借鉴了中国传统竹编技艺 由七根面条"编织"而成 △7股辫子面包 2004年出生的包佳千是浙江台州人 5年前，本想学舞蹈的她 因为中考失利 未能如愿考上理想的学校 在人生的岔路口 她选择了烘焙与甜品专业 入学第一天 包佳千就暗暗下决心 虽然不能追逐舞蹈梦 但烹饪的舞台同样能绽放光彩 课堂上，她专注学习每一个知识点 课后不断抓紧练习 并通过学校的层层选拔 加入了烘焙集训队 以三星堆面具为主体 还融合了高铁和卫星等元素 在集训队里 包佳千每天训练时间超过10小时 揉面、发酵、塑 ...