La coque de Béziers, star of the show “The best bakery in France”

Marc et Mathieu préparent de nouvelles recettes pour l’année prochaine. ML – Marguier Mattéo

L’équipe de l’émission "La meilleure boulangerie de France" est venue tourner à Béziers, le 1er juillet dernier. Prévu pour diffusion en début d’année prochaine, l’épisode a donné sa chance à la boulangerie-pâtisserie Rolland père et fils.

The smell of bread and pastries fills the bakery as soon as you pass through the doors. Behind the window, among the pastries and other creations, is the house specialty: the shell. Marc Rolland, manager of the brand, agrees to proudly share his know-how. He has just demonstrated his talent and skills in front of the cameras of the show "The best bakery in France". &quot ;When the team from the show came here, we explained to them why the cockles, where this tradition comes from. I had to talk about Saint-Aphrodise, but especially Béziers."

The shell is a specialty of the bakery. ML – Marguier Mattéo

In front of the Lallemand bakery-pastry shop in Pézenas

Before settling on avenue Pierre-Verdier, Marc Rolland worked for 20 years in another location, avenue de la Font Neuve. The Rolland père et fils boutique was created a little over 10 years ago. Marc works there as a family, alongside his wife, Marion, and his son, Mathieu. "I don't know if it will appear in the show but it was important to do a little bit of history. We faced the Lallemand bakery. Obviously I can't say anything more", he confides.

"I am proud of what we did"

Filmed on Monday July 1, the episode should be broadcast next January or February on M6. The appearance of the Béziers trade will shed light on the history and heritage of the city but above all on its baking specialty, perfected by the family of pastry chefs. "All I can say is that I'm proud of what we did. We presented new products during the show, all that remains is to wait for the episode to be broadcast so that we can present them to the general public. ;. We will therefore have to be on the lookout at the beginning of 2025, to then be able to taste the new creations that the family of artisans has in store.

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