30th anniversary of the collaboration between Shanghai and the Auvergne-Rhone-Alpes region in France 上海与Auvergne-Rhone-Alpes合作30周年纪念晚宴

30th anniversary of the collaboration between Shanghai and the Auvergne-Rhone-Alpes region in France.


Shanghai Young Bakers (SYB) was invited to participate in the celebration of 30 years of collaboration between Shanghai and the Auvergne-Rhone-Alpes region. At this occasion, Laurent Wauquiez, the president of the region was visiting Shanghai to promote Auvergne-Rhone-Alpes as a great destination for Chinese tourists. Sofitel and the evening sponsors put on a fantastic spread to showcase the region’s produce, such as wine and cheese, the historical and cultural features of the region as well as pictures of the natural beauty of this mountainous part of France.

海上青焙坊受邀参加上海与Auvergne-Rhone-Alpes合作30周年纪念晚宴。Auvergne-Rhone-Alpes区域主席,Laurent Wauquiez以推广Auvergne-Rhone-Alpes为目的访问了上海。索菲特酒店和晚宴的赞助商为其准备了展台,以便其展示产品,例如红酒和芝士,该地区的历史文化特色以及自然美景。

Shanghai Young Bakers has a long-standing connection with the Auvergne region and in particular with the “Ecole Française de Boulangerie et Patisserie d’Aurillac” (EFBPA) school.  This school, founded by Christian Vabret, an early supporter of SYB, regularly welcomes some Shanghai Young Bakers students who have been selected to further their baking skills in this prestigious educational institution. On completion of this course, these students are destined to themselves become teachers for the next 3 generations of SYB students. 

海上青焙坊长期与Auvergne地区有着联系,特别是EFBPA烘焙学校。该学校是由Christian Vabret所创建,他是SYB早期的支持者,经常欢迎海上青焙坊的学员们去该学校进一步得学习烘焙技巧。在完成这一课程后,这些学员们注定成为SYB为期3年的烘焙老师。 

Both our bakery and pastry teachers were trained at EFBPA and were attending the event at the Sofitel to showcase their and their students’ skills. They made decorative breads on the theme of the Auvergne-Rhône-Alpes region, think, amongst other things, of Michelin tyre and Michelin man! 


Our students and teachers also enjoyed tasting some of the food of the region on offer. One of our graduates even had the privilege to taste Roquefort (blue cheese) for the first time.  Her expression did show how much she enjoyed it!


As we are preparing to send her, as well as another very promising graduate, to be trained in Auvergne, it was also an opportunity to promote Shanghai Young Bakers as a worthwhile cause to get engaged with. If we manage to raise enough support, this June, Wang Jingyi (Adele) and Liu Dong (Max) will be flying off to France, first for two intensive months of French learning at the Cavilam Alliance Francaise centre in Vichy, and then for their bakery and pastry training in Aurillac. If all goes well, in the few months’ time, they will be eating their Roquefort with some bread from a local boulangerie!