Alès: Clément Bellegarde, a real “bread mouth” on the small screen

Une expérience vécue comme la confirmation des vertus « de la qualité » pour le boulanger. Midi Libre – STEPHANE BARBIER

L’Alésien is in the casting of the show The best bakery in France, on February 23, at 6:30 p.m., on M6.

His face could have provided him with many roles. But it was for the quality of its bakery that the company Endemol, producer of the show, came to find Clément Bellegarde, an artisan baker based on the heights of Alès.
With the Gueule de pain brand, the result of a professional reconversion (a master's degree in law leads to everything!) the thirty-year-old has flourished. « It’s crazy what’s happening to me, especially when you’re a convert who started the profession so late. The success of my project, a double gold medal in the Gard Gourmand competition, television, is great. And it also proves that working on quality, with meaning and in a virtuous way, works! »
A success that this father from the Chantilly district (the pastry shop is already there…hellip;) has shaped without counting his working hours enriched with numerous experiences, including a stint in mass distribution, as well as a commitment to professional organizations. But his secret is « the love of working with dough. If the artisan has not gone so far as to baptize his sourdoughs with a little name, which some do, observing him working the dough with his large hands reveals passion and respect .
Feelings at work during the 52 minutes of broadcast during the presentation of one of its specialties: the Gibassier (an oil pump studded with candied orange flavored with l’ green anise) as well as its culinary challenge: rye bread with sweet Cévennes pepper. With 1.5 million viewers, the Alésien did not miss the opportunity to talk about the country of his heart. « I made a little bread evoking the Cévennes in a triangle of Aigoual, Mont Lozère and Tanargue, which couldn't be more local, with flour from the Causse Méjean (48) la Mejeanette and sweet pepper from the Colautti couple in Ners. I actually loaded it up a bit because I knew that televisually, it was going to work. And we had a good laugh! » From the outcome of the meeting with « the Nîmes colleague and not a competitor » nothing will filter, confidentiality requires. What is no longer a secret is the quality of its breads…

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