Brice Bakery Dominates Horesta Competition, Proving Artisan Craft Thrives in Lille
Lille, France – September 23, 2025 – In a stunning display of baking prowess, Brice Bakery, a beloved fixture of the Lille metropolis, has swept the prestigious Horesta culinary competition, taking home two coveted trophies: Best Butter Crescent and Best Galette des Rois Frangipane. This breaking news underscores the enduring appeal of traditional artisan baking in a world increasingly dominated by mass production. The win isn’t just a victory for the bakery; it’s a testament to the dedication and skill of French boulangers.
A Decade of Dedication: From Local Favorite to Regional Champion
Founded just ten years ago by Maxime Brice, the bakery has rapidly expanded to six locations across Marcq-en-Baroeul, Marquette-lez-Lille, Wasquehal, Roubaix, Cross, and Pérénchies. This expansion, often covered by local news outlets like archyde.com, hasn’t diluted their commitment to quality. “Some think that with six bakeries, we are a chain: it’s all the opposite!” explains Marion Brice, Maxime’s sister and the bakery’s manager. “We are fiercely independent and dedicated to the craft.”
The Horesta competition, a key event for food professionals, demands perfection. Judges meticulously evaluate croissants on cooking, gilding, crispness, leafing quality, taste, and aroma. The galette des rois, a traditional French pastry, is judged on originality, the quality of the frangipane cream, and the balance between pastry and filling. Brice Bakery excelled in all areas, building on a history of success – having previously won the Best Croissant in Hauts-de-France in 2018, 2020, 2021, and 2022, and the Best Galette des Rois Frangipane in 2021.
Beyond the Gold Medals: A Family’s Passion for Pastry
This year’s victory feels particularly sweet, according to Marion Brice. “We are super proud! There were over 200 candidates and a crazy level. It is increasingly difficult to win. You have to continue to train and progress to make the difference. We are always looking for the little trick to improve.” The bakery’s dedication to continuous improvement is evident in their willingness to participate in challenging competitions like “The Best Bakery in France” (M6), where they first gained national recognition in 2019.
In fact, Brice Bakery recently achieved an unprecedented score on the show, earning a 9.8/10 – the highest score in the show’s 12-season history. This achievement, coupled with their Horesta wins, solidifies their position as a leading bakery in the region. But the family isn’t resting on their laurels. They understand the importance of communicating their values and processes to customers.
The Future of Artisan Baking: Combating Misconceptions and Maintaining Quality
One of the biggest challenges Brice Bakery faces is overcoming the perception that their size equates to a loss of authenticity. “People think we are a chain,” Marion explains, “when by coming they immediately realize that it is a family business and that we only do crafts.” This highlights a broader trend in the food industry: the need for artisan producers to actively demonstrate their commitment to quality and tradition. For consumers, seeking out bakeries with transparent practices and a clear passion for their craft is key to supporting genuine artisan businesses.
The success of Brice Bakery offers a hopeful outlook for the future of artisan baking. Their dedication to quality, combined with a willingness to innovate and adapt, proves that small, independent bakeries can thrive in a competitive market. If you find yourself in the Lille region, a visit to Brice Bakery isn’t just a chance to enjoy the best croissant in Hauts-de-France; it’s an opportunity to experience the heart and soul of French baking.
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