But why do we eat donuts on Mardi Gras?
Mardi Gras was the last feast before the 40 days of fasting. It ended with pastries, pancakes and doughnuts to use up the egg and butter supplies that could not be preserved.
Today, the tradition persists! Beignet, Krapfen or Pączek, donuts can be found in different forms all over the world!
Jean-François Fayolle, MOF Bakery in 2000, offers you his recipe to make with Paneotrad Evo!
“For me, PANEOTRAD® has renewed the prestige of the baker profession and given him a wide berth in his creativity… and I love that!”
Jean-François Fayolle, MOF* baker in 2000, French Champion and bronze medallist at the European Cup, shares his experience in this video.
Passing on his know-how, promoting the bakery profession and giving a helping hand to the young, Jean-François Fayolle inspires people by enhancing the value of artisanal crafts.
He works with traditional French native flours, flours of the old times and offers authentic and traditional recipes that respect the dough.
In 2011, he adopted the PANEOTRAD® dividing and forming process, a Bongard innovation that became his true inspiration. Today, he is helping to set up the PANEOTRAD® in bakeries as an expert of the exclusive BONGARD dealer network.
*MOF or “Meilleur Ouvrier de France” is a competition for craftsmen, held in France every four years. The title is a unique and prestigious award.