Almond Board Unveils Amanderie Discipline at Sirha
The Almond Board of California (ABC) has announced the unveiling of “Amanderie” at the 2009 World Pastry Cup (Coupe du Monde de la Pâtisserie) in Lyon, France on January 25-26, 2009, during SIRHA, the International Hotel Catering and Food Trade Exhibition.
26/01/09 The Almond Board of California (ABC) is proud to announce the unveiling of “Amanderie” at the 2009 World Pastry Cup (Coupe du Monde de la Pâtisserie) in Lyon, France on January 25-26, 2009, during SIRHA, the International Hotel Catering and Food Trade Exhibition. Amanderie is the discipline of innovating classic almond applications in bakery, pâtisserie and artisanal chocolate. ABC will pay tribute to the Amanderie art form that has long been used but only now formally recognized during this one-of-a-kind, innovative competition.
As a first-time global partner of the World Pastry Cup, ABC will celebrate decades of grand tradition and artistic talent by sponsoring the competition and showcasing the world-renowned art of Amanderie. A hybrid of the French words amande (almond) and pâtisserie (pastry), Amanderie is a discipline that consists of well-defined standards, including a strong attention to detail and finish; trend-setting and innovative applications; premium, high-quality results; a commitment to excellence in technique; and the exclusive use of California Almonds.
“Almonds are the nuts that keep on giving. Before the almond is fully ripened, they are fresh and creamy in their tender green shells, and during harvest season they become firm and crunchy,” said world-renowned pastry chef Pierre Hermé. “I particularly enjoy the 1,001 different uses of almonds in pâtisserie. They are a source of creativity and gastronomic pleasure that I love to continually use to revitalize my dishes.”
“The Amanderie tradition aligns with the identity of almonds across global markets,” said Shirley Horn, director of global marketing and communications for the Almond Board. “Throughout history, pâtissiers have created techniques and dishes in which almonds are central, and those have become integral to the pastry fundamentals that are still applied around the world today.”
In fact, nearly 20 classic French pâtisserie recipes would be incomplete without the use of almonds. The artistry, color and luxurious nature of Amanderie is reminiscent of the Versailles court and the tastes of nobility and kings. Many classics in such notable categories as gateaux, tartes and galettes, viennoiseries, garniture and friandises require almonds exclusively to be truly authentic.
Horn commented, “The pervasive global nature of Amanderie is evidenced by industry research, which shows almonds as the leading nut in the bakery and confectionery sectors for new product introductions
globally. The Almond Board of California is proud to celebrate the art of Amanderie during the World Pastry Cup and the essential role almonds play in pastry innovation in every region of the world.”
More than 80 percent of the world’s supply of almonds is grown in California, a state known for its sunshine and quality produce. The demand for almonds is best defined through world trends in pastry and baking. For example, in France, consumers are willing to pay more for traditional and specialty products , and in Germany, consumers are shifting to more expensive premium bakery products that have functional ingredients, such as almonds2. Similar purchase patterns can be observed in North America, as in-store artisanal and private label products have witnessed strong growth, and artisan products account for 50 percent of retail sales volume . In Asia, the region’s pâtisserie and bakery trends are greatly influenced by French styles and trends, which were showcased by the winners of the 2007 World Pastry Cup, team Japan: Yukio Ichikawa, Toshimi Fujimoto, and Kazuya Nagata.
France is arguably the world’s most respected culinary leader and a center of excellence for pâtisserie and bakery. Globally, bakers and pastry chefs are trained in fundamental French methods and techniques, and as the World Pastry Cup prepares to celebrate its 20th anniversary, Amanderie showcases the tradition of using French methods which continues to inform and inspire chefs around the world.
As a proud partner of the 2009 World Pastry Cup, ABC will celebrate chefs’ artistic talents and innovative almond uses at the competition. Each of the 22 teams from around the world have been intensely training to develop and perfect three dishes: a chocolate dessert, a fruit ice cream dessert and a typical dessert from their country. All of the chefs will use California Almonds – available in a multitude of forms– to create their masterpieces over two intense days of competition.
Watch Amanderie come to life through the chefs’ artistic creations at the World Pastry Cup competition. To learn more about California Almonds’ essential role in innovation and global appeal, visit the ABC stand at SIRHA, number 6A64.
The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Established in 1950, the Board’s charge is to promote the best quality almonds, California’s largest tree nut crop. For more information on the Almond Board of California or almonds, visit www.AlmondsAreIn.com.
