对所有喜欢面包和从事烘焙行业的人来说，5月21日是个重要的日子，因为这一天是法国传统的“面包节”.本次面包节在博古斯烹饪学院举办，并举办了职业烘焙者的圆桌会议。其中一位发言人是来自青焙坊友情赞助伙伴乐斯福的Etienne Maillard，他就面包产业是否还有前景做了深入阐析，他说道，尽管面包的寿命很短（比方说法棍就需要在烤出后8小时内吃掉），但毋庸置疑，面包是全球性的食物，因为面包的原料遍布各地，又能调整配方，适应当地的口味。尽管发达国家的面包产量有所降低，但发展中国家的面包需求正逐渐增加，部分原因是面包健康、无糖、无脂肪。
发言的还有青焙坊的其他友情赞助伙伴，如西诺迪斯、巴黎大磨坊。之后，所有的人尽情享用各种饮料，当然更重要的是，由MOF金牌得主Pascal Tepper烘焙的15种面包。猜猜看，是谁和Tepper大师一起烘焙的？正是青焙坊的两位培训师王莉和张政海！他们花了一整天时间，烤出了一千多个可口的面包！祝贺他们和Tepper大师一起办好了这场成功的面包节！
May 21st was an important day for all bread lovers and professionals: it was the “fête du pain”/bread festival. The event was hold at Institut Paul Bocuseand first and featured a round-table conference for bakery professionals. One of the speakers was Etienne Maillard from Lesaffre, who gave an insightful talk in which he exposed the results of a research conducted on the topic: “Is bread a past fad or a product full of potential?” He said that although most breads have a very short shelf life (a baguette for instance should be eaten within 8 hours after it’s baked), it’s a universal product since it requires ingredients that can be found nearly everywhere in the world and adapted to local taste. Although the production of bread in developed countries tends to be slowing down, there is a strong growth in developing countries, partly driven by the fact that bread is a healthy, sugar and fat free product.
Besides Lesaffre, the talk featured other in-kind sponsors of SYB, such as Sinodis and GrandsMoulins de Paris. Everyone gathered afterwards around drinks and, most importantly, 15 kinds of different breads that had been baked by MOF Pascal Tepper, assisted by…guess who? SYB bakery trainersprof. Wang and prof. Zhang! They had worked hard all day and had baked over 1,000 delicious breads! Congratulations to them and master baker Tepper for a successful bread festival!