We recently had the pleasure and honor of hosting the incredibly talented Chef Erwann Guillois for an exclusive French bread and pastries demonstration at Marubishi Malaysia, offering attendees a unique opportunity to witness his culinary artistry up-close.
Chef Erwann developed a particular affection for bread at an early age. With 10 years of experience and a passion for baking, he has worked with the famous Michelin chefs, Thierry Marx and Alain Ducasse.
Currently, he is the R&D Chef Baker at Minoterie Bourseau, where he has been working for the past year. Chef Erwann is also a member of the “Ambassadeurs du Pain.”
Photo Credit: @erwannguillois
Chef Erwann and his team recently won the esteemed Coupe de France de la Boulangerie (French Cup 2025) in Lyon while representing the Pays de la Loire region. He will go on to represent France in the Coupe d'Europe in October 2025.
We were privileged to host Chef Erwann, who generously imparted his comprehensive technical understanding of the diverse Minoterie Bourseau flour range and the advanced techniques working with them.
Established in 1825, family-owned mill Minoterie Bourseau has been producing outstanding flours, including their Red Label and organic varieties where they use traditional stone-grinding methods to ensure exceptional flavor and aroma.
Chef Erwann provided invaluable guidance on how these specific flours behave and how to best utilize them for superior results.
We're thrilled to share a recap of the demonstration to highlight the magic Chef Erwann brought to our kitchen,showcasing his incredible skill and passion.
Our in-house technical chefs, (from R-L) Chef Snowvy, Chef Felix, and Chef Pang, not only assisted Chef Erwann throughout the demo but they also learned immensely from his expertise throughout the demo.
Chef Erwann captivated us by demonstrating 7 incredible recipes, all featuring Minoterie Bourseau CRC certified flour range, specifically the T45, T65, T80, and T150.
It's worth noting that CRC certification is crucial as it guarantees wheat cultivated with responsible and high-quality practices from France. Learn more about CRC wheat here.
Chef Erwann used T65 Farine de Mon Pere for the Lodève and Pretzels.
For the pretzels, he prepared an original sea salt version and a savoury cheesy variant, generously topped with shredded cheese and olives.
Using T150, chef made a hearty and robust Wholemeal Bread.
Millstone-ground T80 was utilized for two recipes: the Pain Graines, Fruits et Fromage, and the Beetroot, Tarragon & Nigella bread.
The T80 flour, known for its higher bran content and excellent fermentation properties, was instrumental in achieving this bread's rustic character and deep, nuanced flavor profile, perfectly complementing the inclusions.
As seen in the image, this hearty loaf is a testament to both flavor and texture, enriched with an abundant mix of grains, fruits, and cheese within its open, airy crumb.
A true highlight was Chef Erwann's award-winning Beetroot, Tarragon & Nigella bread, a masterpiece of both flavor and technique.
These beautiful loaves boast a captivating reddish-pink crumb, a direct result of the beetroot juice, beautifully contrasted by the dusting of flour, cocoa powder and expert scoring on the crusts.
He also made croissant dough with T45 which then became the base for two delightful creations: Chocolate Viennoiserie with fondant heart and Pistachio Praline Crown.
We got to witness the careful hands at work, expertly laminating dough for perfectly flaky viennoiseries.
The perfectly golden, spiraled layers of the flaky T45 croissant dough encasing a generous, rich chocolate filling. The visible chopped hazelnuts on top add a delightful crunch and visual appeal.
Beyond the decadent chocolate creation, Chef Erwann also presented the sophisticated Pistachio Praline Crown. The preparation involves meticulous layering and precise cutting of the dough.
Check out snippets of the demonstration on our Instagram @marubishimalaysia to check out how Chef Erwann shaped these Pistachio Praline Crowns:
Nestled within these delicate layers is a generous, aromatic pistachio praline filling, offering a delightful nutty flavor and subtle sweetness that perfectly complements the buttery flaky croissant dough.
Beyond demonstrating the recipes, Chef Erwann actively engaged participants by inviting them to the front for valuable hands-on practice in rolling and shaping.
We are immensely grateful to Chef Erwann for this inspiring session, which not only enriched our team's knowledge but also sparked greater appreciation for artisanal bread and pastries.
The diverse range of artisanal creations demonstrated by Chef Erwann truly highlighted the exceptional quality and versatility of Minoterie Bourseau's flours.
From rustic breads to the delicate flakiness of the viennoiseries, each item was a direct result of the mill's commitment to traditional stone-grinding and Chef Erwann's unparalleled skill.
A big THANK YOU to all our participants for attending our exclusive demo. We truly hope you enjoyed this demo session and gained valuable insights from Chef Erwann.
We are sure that his passion, precision, and the remarkable quality of Minoterie Bourseau's CRC certified flours left an indelible mark on all who attended.
We encourage you to experience the difference for yourself by trying products made with Minoterie Bourseau flours and elevate your baking journey with us! Feel free to reach out to us if you've got any questions.
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