Business: Maison Mayci Make the Final

Brothers Remi and David Faveau have put Moseley firmly on the culinary map with their top three finish on the ITV series ‘Britain’s Best Bakery’, which aired across the country throughout January and February. 

Despite being pipped to the title by The Cake Shop Bakery from Woodbridge in Suffolk, the Michelin trained chefs have no regrets about taking part.

“We’re always getting approached by television cookery shows,” explains Remi, “and we always say no. I am very far from wanting to be a TV personality. But David thought this one would be perfect publicity, because it’s not a reality show, it’s all about the baking. I’m glad we said yes, because we would definitely have missed out on an enjoyable experience if we hadn’t.”

Although praised throughout the series for their technical expertise and creative flair, it wasn’t an easy ride to the final. The brothers soon discovered that cooking for the cameras is very different to cooking for their customers.

“It was very stop-start, having to do things again and again for different camera angles. It was also difficult using unfamiliar ovens, but we did get better at knowing what to say, how to speak on television.”

Trying to balance the filming with running their shops in Moseley and Kings Heath also proved tricky. Because no-one could predict which bakeries would progress to the next round, filming dates couldn’t be issued until the last minute. Getting all the way to the final meant that Remi and David were required to be away from their cafes for a total of ten working days, some of which coincided with the business’s other baker going on holiday. On top of that, all the filming took place on location in Derbyshire and London, adding travelling time onto the exhausting twelve-hour days. 

David and Remi’s baking skills were stretched to the limit by the competition. Challenges such as serving canapes at Henley Regatta, selling lunchtime treats on a market stall and presenting Chelsea Pensioners with afternoon tea were well outside their culinary comfort zone.

“The whole point of doing a competition is to try new things, to push ourselves,” says Remi, “and it was good to get feedback from the judges because they really know what they’re talking about. We also got to spend a lot of time with other bakers, and there are always tricks of the trade you can learn from each other.”

They earned their place in the top three with quirky and creative dishes including a Brummie themed pork terrine, flavoured with balti spices and decorated with pastry discs to represent the city’s iconic Selfridges building. Their time in the spotlight has definitely achieved its aim, bringing a lot of custom into the shops.

“We’ve seen a lot of new faces. Most people have come from other parts of Birmingham, but some have travelled from outside. We’ve also had a lot of local people in both  Moseley and Kings Heath who didn’t know we were here before they saw the programme.”

And it’s more than just increased footfall that the show has brought into Moseley. The apple and cider Chelsea buns that went down a storm on the programme will shortly be appearing on the shelves. Proclaimed ‘the ultimate Chelsea bun’ by the judges, they won’t be on the shelf for long. 

Published in 'Moseley B13' February 2014