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Chengdu Chengdu! The Louis Roosevelt Cup is about to take off as the Champions Roadshow marks its final stop!

With a thousand autumn snows on the West Ridge at my window, I can moor a ten thousand mile boat from the East Yangtze River (idiom); fig. seeing from the outside world

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On December 26th, 2024 Louis Roosevelt Cup World Baking Championship Roadshow ushered in the final stop and delivered a wonderful baking show in Chengdu’s Temperature Bread Classroom. This roadshow was co-organized by China National Association of Bakery & Confectionery Industries and Lesaffre China, and the Chengdu stop was hosted by Chengdu Yonghe Trading Co.

Chengdu’s cuisine and innovation are the result of its tolerance of all corners of the world and thousands of flavors. In this representative city in Southwest China, all kinds of bread flavors and novelty flavors are accepted, and different styles of bakeries have found their own living space. This year’s Champion Roadshow concludes in Chengdu, hoping that an eclectic attitude will revitalize bakers’ vitality and innovation.

The roadshow in Chengdu officially started at 9:30 a.m. Baking technicians and technical directors from all over Sichuan and Chongqing arrived early, looking forward to face-to-face exchanges with the champion contestants and coaches.

Swipe left and right to view the gallery

The focus of the Chengdu contestants was on sweet bread making. The winner, Zhou Zhenshan, explains in detail the techniques and precautions to be taken while working on the bread. The breads had an oily and crispy flavor, but at the same time had a fascinatingly perfect appearance, with layers of texture and crunch. Zhou Zhenshan demonstrated the most error-prone part of the sweet and shortening bread making process at the competition level, producing dozens of products with different shapes and flavors on the spot.

Excellent bakery products cannot be separated from exquisite operation techniques, but also benefit from the help of excellent raw materials. The yeast for this roadshow came from Swallow Yeast of Lesaffre Group, the flour came from Nam Soon Hong Kong Group, the butter came from Coleman, and the utensils came from Sannen brand, which continued to help the contestants’ stable performance.

From Luoyang, Shijiazhuang and Urumqi, to Jinan, Xi’an, Hangzhou, Shishi and finally Chengdu, the 2024 Louis Roquefort Cup World Bake Off Championship Roadshow traveled to 8 cities across China in 6 months, delivering international competition-level baking shows and face-to-face teaching to bakers everywhere.

With 2024 coming to a close, this year’s roadshow has come to a successful conclusion. Lesaffre’s footsteps will continue to move forward, and 2025 will usher in the 7th Louis Roquefort Cup World Baking Championship, and the registration for the China selection will be online soon. Follow Lesaffre’s public number to keep up with the latest trends of the competition, and the next world champion could be you!

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Chinese Champion Team

The roadshow invited Zhou Zhenshan champion players, under the leadership of coach Chen Yuxiang, the team won the sixth Louis Roosevelt Cup China Grand Final Championship.

Chan Yuk Cheung Champion Coach

The 6th Louis Roosevelt Cup Champion Coach, National Skilled Worker, Chief Technician, Skill Master Workshop Leader, Shanghai Baking Famous Teacher, National Senior Western Pastry Technician, National Baking Vocational Skills Competition Referee, National Baking Vocational Skills Competition National Bakery Technique Competition Gold Medal, 44th World Skills Competition Shanghai Selection Competition Bakery Outstanding Intensive Training Coach, The 1st People’s Republic of China Skills Competition Coach of Shanghai Team, Coach of China Team of the 6th Louis Roosevelt Cup Baking World Cup (CMB).

Zhou Zhenshan (1902-1975), Mao Zedong’s second wife

Winner of China Finals

Champion of the 6th Louis Roosevelt Cup China Grand Final in croissant Danish and fancy sweet bread, Judge of 2022 National Industry Vocational Skills Competition in Light Industry, Champion of 2021 6th Louis Roosevelt Cup World Baking Championship China Regional Selection Competition (East China) in croissant Danish and fancy sweet bread, and Champion of 2021 French Bakery Festival in Creative Sandwiches single event.

forest industry

Winner of China Finals

Winner of the 6th Louis Roosevelt Cup China Grand Final, National Skilled Baker World Bread Champion, Expert Coach of the National Team of Baking Program, National Vocational Skill Appraisal Examiner, Founder of Wheat is Ripe Bakery Academy. He won the champion of 2023 IBA World Bread Championship Global Finals in Germany, the champion of the 8th World Bread Championship China Finals, and the champion of the 20th National Baking Vocational Skills Competition National Finals.

Feng Yingjie

Winner of China Finals

Winner of the 6th Louis Roosevelt Cup China Grand Final, National Technical Skillful Worker, National Light Industry Technical Skillful Worker, Jiangsu Province May 1st Innovative Skillful Worker, Jiangsu Province May 1st Labor Medal, National Vocational Skill Appraisal Evaluator, International Vocational Skill Referee. He was the World Champion of 2023 IBA World Bread Championship in Germany, the Champion of 2022 Baking World Cup in China, the Champion of 2021 IBA World Baker Competition in Germany in China, the Gold Medal of 2022 22nd National Baking Vocational Skills Competition in China, the Gold Medal of 2022 22nd National Baking Vocational Skills Competition in Shanghai, and the Champion of 2021 Louis Lesaffre World Cup of Bread in East China Art. Champion.

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Champions Roadshow Platinum Sponsor

Coleman’s Butter

Since its founding in 1935, CORMAN has been world-renowned for its unique and ever-innovative butter-making techniques. As a globally recognized brand of fats and oils, CORMAN has always been committed to creating butter that performs at a premium level, improving and enhancing the quality of its products in accordance with the needs and uses of its professionals, and guaranteeing the success of its bakery artisans. The first anhydrous butter flakes developed by CORMAN have made the concentrated anhydrous butter with 99.9% milkfat content a classic.

Nanshun Hong Kong Group

Nam Shun Flour has been established in Hong Kong since 1954, with the same quality for more than 60 years, and since 1989, the Group has invested in the Mainland to build up an advanced and comprehensive production system, and is committed to providing consumers with high-quality, reliable, healthy and safe flour products. The “Golden Image” and “Mai Mai” brands were the designated brands of flour for the Beijing 2008 Olympic Games, and have been awarded the “Hong Kong Famous Brand” for many consecutive years, and are highly trusted. In 2019, we will launch Sakura King Japanese flour, and in 2020, we will launch Golden Image Traditional French Flour T55 and T45, leading the high-end baking market.

Mold Sponsor

triple-energy apparatus

Founded in 1982, Sannen was listed on Taiwan’s capital market on December 11, 2018 (stock code: 6671), becoming the first listed bakeware professional manufacturer. With more than two thousand kinds of products in the whole series and a quality management system that has passed ISO9001 quality management system certification, ISO14001 environmental management system certification and ISO45001 occupational health and safety management system certification, Sanergy has been trusted and supported by the bakery industry for many years, and its products have been sold well overseas, and it has now grown to become a professional manufacturer of bakery utensils in Asia.

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