The search for the best patisserie team in Britain has ended after ten intense weeks of competition, as Cardiff’s Cocorico Patisserie were this week crowned the winners of Bake Off: The Professionals 2020.
Since 2010, Cocorico Patisserie on Whitchurch Road has been creating delicious French delicacies in the Welsh capital using the best ingredients available; from praline and hazelnut cream-filled Paris-Brest, to salted caramel-filled tarte au chocolat and an assortment of handmade macarons.
But during this unusual summer, viewers have been able to watch owner Laurian Veaudour and Head of Pastry, Thibault Courtoisier, battle it out every week on primetime TV, competing to be crowned UK’s best patisserie team.
In the final episode hosted by Liam Charles and Tom Allen (which aired this week) – Cocorico Patisserie team-mates Laurian [39], and Thibault [27] finally got to celebrate their hard-earned patisserie victory.
But this isn’t their first brush with fame; the team-mates were previously runners-up in Bake Off: Crème de la Crème(2017).
Team Captain Laurian Veaudour explained, “At one point in this year’s final challenge, Cherish and Benoit (the presenters) came to see us but I just couldn’t talk to them, I felt too emotional because of all the hard work we had put in that I thought might go to waste; I thought we could lose again. I had flashbacks from three years ago as we were standing in the same place.
“When I heard our names read out as winners, I felt ecstatic. My family were there too, and for my wife and kids to see me win was such a sweet moment. It really was the event of a lifetime, and I hope I have made Wales proud.
“You don’t know how you are going to feel until it happens; it’s not just a competition, it’s a statement of years of hard work in the catering industry, and it’s so good to be recognised.
“It’s been a hard year for everyone, but we are both back at work now, and Cocorico Patisserie is doing really well. We can’t thank everyone enough for their support throughout – on social media, and at the patisserie in Cardiff. It has been incredible.”
Next, Laurian has plans to open a cookery school from his home: ‘Laurian at Home’ will teach small groups, with a maximum of five people, learning to cook from scratch, cater a dinner party or perfect a specific skill.
Laurian said,“I know that a lot of people like to cook but don’t know how to improve or how to get organised with it, so that will be my next project. Hopefully in the next couple of months I can get things going, and then we’ll start the classes from January – provided we’re out of the woods with Coronavirus.”
