Sophie Schultz, A Rising Talent in French Bakery and Candidate for the Thomas Marie Trophy

EGAST 2026

On this International Women’s Day, we shine a spotlight on a passionate and inspiring young craftswoman: Sophie Schultz, a talented baker and contender for the Thomas Marie Trophy, taking place on March 15 and 16 at EGAST.

Sophie represents a new generation of artisan bakers shaping the future of French bakery—ambitious, demanding, committed, and driven by genuine passion for their craft.

Bakery: A Decisive Love at First Sight

Since childhood, Sophie has been drawn to culinary professions. After first exploring pastry, it was ultimately bakery that revealed itself as the obvious path—thanks to her mentor, Alexis Blanck (L’Atelier du Pain Perdu, Schweighouse), who passed on his deep love for the craft.

That spark even lives on her skin: a croissant and a wheat ear, symbolic tattoos of a journey that helped her discover herself.

“At that moment, everything fell into place,” she says.

The gesture, the result, the emotion—she instantly knew she had found her calling.

Sophie is especially drawn to the sensory relationship with dough: the precision, the pursuit of perfection, the satisfaction of mastering a delicate product, but also the creativity offered by this living, demanding, sometimes unpredictable material.

Competitions: A Driving Force and a Genuine Joy

For Sophie, competitions aren’t about proving anything—they’re about surpassing herself.

“Competitions are stressful… but it’s a positive stress. It’s not an exam—it’s a creative, stimulating, almost playful adventure.”

She loves the complete immersion they demand.

At EGAST, Sophie will compete in the Thomas Marie Trophy with two sessions:

March 15: 3 p.m. – 7 p.m.

March 16: 4:30 a.m. – 12:30 p.m.

We’re proud to support her with a BE8 professional mixer, ensuring she can work in optimal conditions.

The Crucial Role of Equipment

To perform at her best, Sophie insists on training with the same equipment she’ll use in competition. At home, she works with a Dito Sama XBE10 mixer, an essential tool that she calls “a real lifesaver” during her Mastery Certificate preparation.

She discovered Dito Sama equipment at the Mondial du Pain, through the Ambassadeurs du Pain, and it was an instant match:

“It changes everything when you know you can rely on your equipment. The bowl shape, the hook… The dough doesn’t heat up, and you can work even with small quantities.”

Women in Bakery: A Growing Presence

For Sophie, women are gaining real visibility in the profession:

“We’re seeing more women on juries, in competitions, in expert roles. Things are changing—and it’s encouraging.”

Three women in particular have inspired her:

Marie Boucherot

Her employer at Boulangerie Place Monge, Beaune, committed to organic and local production, showing her that high standards and strong values can fully coexist in bakery.

Déborah Libs

Head Baker, World Champion in Viennoiserie, who impressed her with her simplicity, kindness, and invaluable advice.

Yasmine Menacer

A role model through her confidence, expertise, and presence.

“That’s where I want to go.”

Behind the Scenes: Hard Work, Sacrifice, and Perseverance

While Sophie may appear confident, she is quick to put things into perspective:

“People see what I show… but not the sacrifices, the energy, the hours of work behind it all.”

What has carried her this far?

A strong support system—her coach, her partner, her family.

“Without them, I wouldn’t be here.”

What’s Next? Dreams That Keep Growing

After seven years of competitions, Sophie is considering a short break—before diving back in stronger than ever.

Her ambitions are crystal clear: the French Cup, with an artistic showpiece, the Mondial du Pain, where she dreams of becoming the first French female candidate. And in the long term… the prestigious MOF Boulanger title.