More Fete du Pain news .... These bakers have already made a base, and spread it with apple puree. This is the top, which is measured out precisely, attacked with a wheely cutter, and then rolled onto the top. It's way bigger than you would try at home, but they use the right tools. None of these bakers was young or inexperienced, but there was much coaching and teaching happening, as they worked under pressure. You could see there are lots of little tricks you can learn over the years to get the best results, and this is where they get shared.