Page 9 - NA_3_5_2009

Basic HTML Version

“We were very pleased with the caliber of candidates who
participated in the selection process this year,” said Craig
Ponsford, Co-TeamManager and Chairman of the Board. “The
selection and training process for Team USA 2010 is different
than in past years, and it is our intention that the added focus
on team work, and training of nine bakers will broaden the
educational value of Team USA for promoting artisan baking
on a national and an international level.”
The Bread Bakers Guild of America is a non-profit
organization comprised of professional bakers, farmers,
millers, suppliers, educators, students, home bakers, technical
experts, and bakery owners and managers who work together
to support the principle and the practice of producing the
highest quality baked goods. It was formed in 1993 to shape
the skills and knowledge of the artisan baking community
through education.
The International Baking Industry Exposition, The Bread
Bakers Guild of America and Europain will proudly co-host
the Louis Lesaffre Cup, in which North and South American
teams will vie for a coveted spot in the 2012 Coupe du Monde
de la Boulangerie (World Cup of Baking) competition in Paris,
France. This regional qualifier will feature eight teams from
North and South America, and will take place over the four
days of the IBIE tradeshow.
The Louis Lesaffre Cup requires teams of three to produce
a specific number of baked goods in categories such as baguette,
specialty and ethnic breads, Viennoiserie, artistic design, and
savory selection, within a set amount of time. The competition
provides a great opportunity to identify and showcase regional
talent and places a spotlight on the skill, passion and pride
paramount to the artisan baking profession.
“IBIE is honored to have been selected by The Bread Bakers
Guild of America and Europain as the host site for the Louis
Lesaffre Cup,” commented Rich Hoskins, IBIE Committee Chair.
“Having this exciting international qualifying competition at
our event aligns perfectly with the goals we set for 2010 –
attracting more retail and artisan bakers, international
participants and members of the media. Of equal importance,
we’re adding buzz to the show floor, which will greatly enhance
the experience of attendees and exhibitors alike.”
Craig Ponsford, Chairman of the Board of The Bread Bakers
Guild of America commented, “We were so pleased to be
entrusted by Europain to hold this in the United States, and we
are thrilled IBIE has seized this opportunity to advance excellence
in baking in a venue that will double as an educational experience.
We feel this will be a great event for sharing baking knowledge
within the industry.”
For more information about the contest contact Natalie Gould
at 707-935-1468 or email
Jeremey Gadouas
– Photo by Brian Wood
Harry Peemoeller
– Photo by Peter Yuen