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For 25 years, Condifa, through its brands and its teams, has been exchanging with pastry, bakery, ice cream and catering professionals to stay at the heart of trends and provide you with the appropriate answers in terms of products and advice.
Over the course of the meetings, privileged links were forged with actors of choice, active in the profession, as individuals, training schools, associations or even international competitions.
Gourmet tradition
The purpose of the Tradition Gourmande association is to bring together established pastry chefs, recognized as being authoritative in their art. The activity of Pastry Chef may include activities of Chocolatier, Confectioner, or Ice Cream Maker, possibly extended by activities of Caterer or Baker.
The bread ambassadors
The purpose of this association is to defend and promote traditional artisan bread and promote its nutritional and gastronomic values in France and abroad. Agrano has been supporting the association since 2010, notably with the active organic liquid sourdough Levafresh and the organic fresh yeast Bioréal. Two products recommended by the Bread Ambassadors.
The 2021 French pastry team
ancel, Sébalcé and cresco accompanied the “2021 French Pastry Team” during their preparation for the “2021 Pastry World Cup”. The members of the team, coached by Stéphane Glacier, have opted for quality and excellence by choosing for their preparation products such as: Vanilla Extract Tahitensis Sébalcé, Kerman Cresco Pistachio Paste, Pastry Cream with hot Super old…
The Mondial du Pain, a competition organized by the Ambassadors of bread every two years, aims to appreciate the professional know-how of participants of international origin, to demonstrate to a wide audience, the evolution and progress of the ‘Art Boulanger, to give new ideas in terms of gastronomy, nutrition and to stimulate young people in the profession. Condifa through the Agrano brand has been an official partner of the competition since 2010.
L’Académie Condifa
