There are products that are much more than their ingredients. In baking, it is the simple things that often become the foundation, literally and symbolically, on which all craftsmanship is built. The baguette is perhaps the best example of this. Only four ingredients – flour, water, salt and yeast, and yet it has become one of the most recognizable symbols of France.
Behind this apparent simplicity lies an entire philosophy of the craft. A good baguette is not just a recipe, but an understanding of time, patience, texture and balance – the same principles that all professional training in baking is based on. Therefore, it is also a natural starting point for the conversation in which we present to you Julien Cassin – French baker with over 20 years of experience and chief instructor in the Baking and Baking program at Sharena Fabrika.
Before dedicating himself to the craft, Julien worked as an aeronautical engineer, but later followed his passion for bread and trained in Institut National de la Boulangerie Pâtisserie in Rouen. Years of practice in French artisan bakeries followed and an international career from co-founding Maison Coco in Sarajevo to teaching at Le Cordon Bleu in Seoul and working as head baker at Elora Mill Hotel & Spa. Today he is in Bulgaria, where he is about to pass on his international experience to a new generation of professionals.
A conversation about the basics of bread and the craft. About how four ingredients can become a national symbol and why simplicity is often the best teacher in baking.
The iconic image of a Frenchman walking around with a baguette under his arm is something I can't miss. How can four ingredients become a national symbol?
I think it's a combination of factors. It's a very practical product that can be broken without a knife. Bakers have been promoting it since the early 20th century because it bakes faster (the shape allows more contact of the dough with the heat). It also lasts only a day, and its weight suggests a daily purchase (which is why we see so many people with a baguette). Finally, when made well, it is extremely tasty thanks to the four ingredients I mentioned, plus the most important: time. A good baguette requires patience and time, which create a subtle sour nuance and contrast between the crust and the middle.
In Paris, you have an annual contest for the "Best Baguette", the winner of which becomes the official supplier of the Élysée Palace. This is not only prestige, but also respect for a symbol of France. Tell us more about the contest and its history.
This is the most famous competition among the hundreds of similar competitions in the country. In my opinion, it is an opportunity for bakeries and bakers to improve their craft, question their methods and simply polish their skills. There is no doubt that it has prestige and a positive impact on business, but I believe that the most important thing is professional development. For a bakery, participating in any competition is a great collective project.
What was the bread of your childhood like, and is it different from today's bread where you grew up?
In fact, the bread of my childhood was quite ordinary. From the 60s to the 80s, bread production in France became highly industrialized, and leavening agents were widely used to increase the volume and whiten the inside of the bread. We had to wait until 1993 and the so-called "decree on French tradition" for a serious improvement to occur. Baguettes French Tradition began to become very popular, as did the use of kvass, which brought things back to the original methods inherited from our ancestors.
Do you have a childhood memory that you associate with a specific pastry?
Bread and pastries are like the soundtrack of my life. I remember being sent to buy a baguette and facing the cruel dilemma of whether to take a bite, knowing the foreseeable parental consequences. But I also remember as a teenager, coming home from parties in the early hours of the morning and knocking on the back door of a bakery to ask the baker to spare me a vital croissant or two. And as a student, I inevitably ate hundreds of sandwiches Ham butter, while I was preparing for exams. Bakeries have always been an essential part of my life. Today more than ever.
How did you choose your path in baking and how has it developed over time?
I chose this profession because I love the products. It sounds simple, but I really love bread and the atmosphere of bakeries. I also noticed that there are many ways to practice this craft – as a baker, entrepreneur, teacher, technical consultant and many more roles. I also knew that there were opportunities to work all over the world, which was very attractive. Initially, I wanted to be an entrepreneur mainly, but I quickly discovered that I love passing on my knowledge. I also love learning new techniques, because baking is always an exchange.
Have you ever thought about the fact that your work and what you create is part of deep traditions and cultural heritage, and you participate in its preservation and transmission as a craft?
This is extremely important to me. We learn from the previous generation and pass on the knowledge to the next. This has been going on for 3000 years. It definitely makes you humble! And in a way it is very exciting to repeat the same gesture that an ancient Egyptian baker did. At the same time, this profession is looking to the future – with new trends, techniques and ways of promoting and selling. Between the past and the future, we are simply part of the relay that is being passed on.
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What should a young person who chooses this path and wants to develop as a baker and confectioner know?
I think this is a wonderful profession with endless possibilities that won't be threatened by artificial intelligence anytime soon! Good luck to Optimus in forming a sourdough with 85% hydration!
As with any craft, there is a learning process that you have to trust. It's a matter of patience - repeating the moves until they are perfect. Discipline and consistency are key.
It is a very satisfying job and the sense of personal accomplishment is incomparable.
You already have a lot of experience as a teacher, how do you build confidence and creativity in your students during professional courses?
Teaching has always been the backbone of my work, both as a head baker and as a teacher at Le Cordon Bleu. I first give students a clear framework – I demonstrate the tasks, explain them step by step and give them guidance so they feel confident. As they work, I carefully observe their movements, organization and approach to understand what they need. I intervene when necessary, but I also leave room for trial and error, because it is an essential part of real learning. This balance of support and autonomy helps them build confidence while also feeling free to be creative.
What skills does a person need to have to become good at this craft?
You don't need any prior skills. That's why the culinary team teaches them. What really matters is the attitude: discipline, perseverance and a sincere desire to improve. And of course, it doesn't hurt to have a true love for good bread!
Why did you choose the village of Golyama Zhelyazna over Paris?
I would join the "Colorful Factory" team even in Antarctica or anywhere else, because I truly believe in this project.
What attracted you to the project?
I was impressed by the meaning behind it all. There are no shortcuts – only content and real value. This is an authentic project. From the ambitious restoration of an abandoned school, to the partnership with FERRANDI, to the state-of-the-art equipment and the careful selection of local and international ingredients – everything is genuine and meaningful. The founders and team put their collective efforts into creating an exceptional learning center with uncompromising standards.
If you had to describe your philosophy as a master baker in three words, what would they be?
Flour, water, salt.
