Marie clutches her phone, frantically scrolling through bakery opening hours. It’s 6 AM on a cold January morning, and she’s already running late for her annual tradition. For the past four years, she’s made the same pilgrimage across Paris to a small bakery in the 14th arrondissement, just to get her hands on what she calls “the perfect galette des rois.” This year feels different though—word has spread, and she knows the queues will be longer than ever.
What started as a neighborhood secret has become a city-wide phenomenon. The reason? A baker named Lionel Bonnamy has just won his second “Best Galette des Rois of Greater Paris” title, and now he’s setting himself an almost impossible challenge: producing 15,000 galettes in just two months without compromising on quality.
Marie isn’t alone in her dedication. Across Paris, thousands of people are planning their own galette pilgrimages, drawn by the promise of experiencing France’s most celebrated Epiphany pastry at its absolute finest.
When Winning Twice Changes Everything
Lionel Bonnamy’s story reads like a baker’s dream turned reality. His small shop, “La Fabrique aux Gourmandises,” sits quietly between residential buildings in south Paris, but don’t let the modest exterior fool you. Inside, magic happens daily, especially during galette des rois season.
Bonnamy made history by becoming the first baker to win the prestigious “Best Galette des Rois of Greater Paris” competition twice—once in 2021 and again for 2025. That double victory has transformed him from a local favorite into the gold standard for Epiphany pastries.
“Winning once was incredible, but winning twice means I can’t hide anymore,” Bonnamy explains. “People expect perfection now, and honestly, that’s exactly what I want to give them.”
The pressure has inspired his audacious goal: 15,000 galettes des rois for the 2025 season. To put that in perspective, his bakery typically produces around 8,000 galettes during a normal Epiphany period. He’s nearly doubling his output while maintaining the artisanal quality that earned him those titles.
The Numbers Behind the Madness
Producing 15,000 galettes des rois isn’t just ambitious—it’s a logistical puzzle that would challenge even large commercial bakeries. Here’s how Bonnamy breaks down his incredible challenge:
| Production Target | Details |
|---|---|
| Total Galettes | 15,000 galettes des rois |
| Production Period | 8 weeks (January-February) |
| Daily Target | 265 galettes per day |
| Peak Weekend Production | 400+ galettes per day |
| Team Size | 6 bakers working in rotation |
| Hours per Galette | 45 minutes from start to finish |
Each galette des rois passes through what Bonnamy calls his “five-pair relay system.” Every pastry touches five or six different pairs of hands before reaching customers:
- Station 1: Rolling and cutting puff pastry discs
- Station 2: Preparing and piping frangipane filling
- Station 3: Assembly and edge sealing
- Station 4: Egg wash glazing
- Station 5: Traditional pattern scoring
- Station 6: Final quality check and packaging
“We rotate people between stations every two hours,” Bonnamy reveals. “Fresh eyes catch mistakes, and changing tasks keeps everyone sharp during those long production days.”
What This Means for Galette Lovers Everywhere
Bonnamy’s challenge reflects a broader trend in French pastry culture. Artisanal bakers are pushing back against mass production, proving that traditional craftsmanship can scale without losing soul. His success has inspired other bakeries across France to elevate their own galette des rois offerings.
The ripple effects are already visible. Customers are becoming more discerning, comparing pastries and seeking out award-winning bakeries. Some travel hours just to experience what they consider the ultimate galette des rois.
“People understand quality now,” says food critic Jean-Pierre Dubois. “They’re willing to wait in line, pay a premium, and plan their celebrations around getting the best galette possible.”
For Bonnamy, the pressure is both thrilling and terrifying. Every galette must meet his personal standard: “Would I pay for this myself?” Any pastry that doesn’t pass that test gets pulled immediately, regardless of time pressure or demand.
The economic impact extends beyond his bakery. Local suppliers are benefiting from his increased almond and butter orders, while neighboring businesses report more foot traffic as galette pilgrims discover the area.
The Human Cost of Perfection
Behind the impressive numbers lies a very human story. Bonnamy and his team are essentially running a two-month marathon, working 12-hour days to meet demand without cutting corners.
“Some mornings I wake up and think, ‘What have I gotten myself into?'” Bonnamy admits. “But then I see the joy on a customer’s face when they bite into our galette, and I remember why we do this.”
His staff shares the commitment. Team members have voluntarily worked extra shifts, and some have even delayed their own holidays to help reach the 15,000-galette goal.
“This isn’t just about one baker’s ambition,” explains pastry chef Sophie Laurent, who works alongside Bonnamy. “We’re proving that small bakeries can achieve incredible things when everyone believes in the same vision.”
The challenge has also attracted attention from culinary schools and food media. Aspiring bakers are visiting to learn Bonnamy’s techniques, while food journalists document the process for audiences curious about artisanal production methods.
As the Epiphany season reaches its peak, Bonnamy remains cautiously optimistic about reaching his goal. With several weeks remaining, he’s already produced over 10,000 galettes des rois, each one maintaining the quality standards that earned him those competition victories.
“Whether we hit exactly 15,000 or not, we’ve already proven something important,” he reflects. “Great galettes des rois aren’t just about winning awards—they’re about creating moments of happiness, one perfect pastry at a time.”
FAQs
What makes Lionel Bonnamy’s galette des rois so special?
His galette uses traditional frangipane filling with premium ingredients and has won the “Best Galette des Rois of Greater Paris” competition twice, making it the gold standard for Epiphany pastries.
How long does it take to make each galette des rois?
Each galette takes approximately 45 minutes from start to finish, passing through six different production stations with specialized bakers at each step.
Can you order Bonnamy’s galettes online or by phone?
Most artisanal bakeries, including Bonnamy’s, require in-person purchases to maintain freshness and quality, so customers typically need to visit the bakery directly.
Why is producing 15,000 galettes such a big challenge?
It nearly doubles his normal production while maintaining artisanal quality standards, requiring precise coordination among six bakers working 12-hour shifts over eight weeks.
When is the best time to buy galette des rois?
The traditional season runs from early January through early February, with peak demand around Epiphany (January 6th) and weekends throughout the period.
What happens if a galette doesn’t meet quality standards?
Bonnamy personally inspects each galette and removes any that don’t meet his “Would I pay for this?” test, regardless of time pressure or customer demand.
