Auld Alliance Bakery Competition Celebrates Historic Ties Between France and Scotland

City of Glasgow College bakery students rose to the occasion on Friday 24 October as they took part in the Auld Alliance Bakery Competition, a celebration of the centuries-old friendship between France and Scotland.

The competition challenged students from the HNC and NQ Level 6 Bakery courses to design, create and bake their own apple pie or tart, inspired by the shared culinary traditions of the two nations.

Seven talented entrants — John Kyle, Caitlin Davidson, Joanna Stachniuk, Ross Murray, Bash Norman, Laura Sears and Xue Dong — demonstrated impressive technical skill, creativity and passion for baking. Preparations began the day before in the college’s bakery kitchen, offering a perfect opportunity to capture behind-the-scenes photos of students perfecting their pastry techniques.

The event was attended by a distinguished panel of guests and judges, reflecting both French and Scottish culinary excellence. Among them were Lord Provost Jacqueline McLaren, French Consul Stéphane Pailler, French chef Eric Avenier, Scottish chef Gary Maclean, and Charlotte Hyvernaud, Director of Studies at the Institut Français. They were joined by Douglas Thomson, Head of Business and International Development; Associate Dean Jane Carr-Gomm; and Véronique Miller, Conseillère Consulaire des Français à l'Étranger.

After a morning filled with delicious aromas and beautifully presented tarts, Joanna Stachniuk from NQ Level 6 Bakery was named winner of the competition, receiving £100 in utensil vouchers and a one-week work placement at CottonRake Bakery.

Joanna reflected on her win:

“Winning the competition is an honour for me. It was the first competition I've ever entered. The entire preparation was incredibly exciting — from finding the ‘perfect recipe’ that would showcase the bond between Scottish tradition and French elegance, through exploring flavours, to finally making the competition cake.”

Ross Murray, also from NQ Level 6 Bakery, was awarded runner-up, receiving £50 in utensil vouchers.

Jane Carr-Gomm, Associate Dean for Bakery, Culinary, Events and Hospitality Curriculum and Industries, said:

“The competition provided a wonderful opportunity for students to use their initiative and creativity, presenting an apple tart for judging for the very first time.”

The Auld Alliance Bakery Competition continues to strengthen the cultural connection between Scotland and France, and provides students an invaluable platform to showcase their talents.