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Bread Lines – September 2010 { 3 } Member News

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Bread Lines – September 2010 { 3 } Member News Volume 18 – Issue 3 september 2010 IN THIS ISSUE TEAM USA 2010 2 Chairman’s Corner By SOlvEIG TOFTE AT THE LOUIS LEsaffRE CUP 4 Member News Guild Board Member and Team USA 2010 Coordinator International Profile: Italy Bob Eggebrecht The road to the Louis Lesaffre Cup started last to stress that all nine people are part of Team The Kneading Conference summer with our series of draft classes, where USA 2010 – the final three are supported by the member bakers auditioned for a place on work done by all individuals. The competition 6 World’s Fair The South African Bread Bakers Guild Team USA 2010. The judges within the categories challenged them all to do Whole Grain Bread Project were thrilled with the pool of talent within the their personal best, and the knowledge base Formula: Mosbolletjie Guild’s membership. Our initial selection of nine was very broad, allowing each person to learn Italian Holiday Baking members went through six months of practices from his teammates. Breads of India within their categories, working together and We are extremely pleased to announce the Albany Mill Excursion individually to prepare for the competition in competition team appearing in Las Vegas: Intro to Artisan Baking Las Vegas at IBIE. By training so many people, : Baguettes & Specialty Breads: Mike Zakowski, The Wood-Fired Oven we hoped to have strength in numbers - Artisan Bakers, Sonoma, CA allowing for greater creativity, a deeper set 18 Technical Articles Viennoiserie: Jeremey Gadouas, of skills and more flexibility. This was a long : Gluten Free Baking Bennison’s Bakery, Evanston, IL and grueling process for all of our teams, and Heirloom Wheat Artistic Design: Harry Peemoeller, the approach has worked well to allow for the : Johnson & Wales, Charlotte, NC 22 Team USA 2010: myriad variables involved with getting a group Introduction to Viennoiserie ready to compete. The United States will compete against Mexico, Canada and Puerto Rico for a spot at the 24 Guild News It has been an immense pleasure to work with Coupe du Monde de la Boulangerie in Paris IBIE Registration Info these skilled bakers. A few had to withdraw in 2012. The non-competing Team USA 2010 due to personal concerns and injuries, and the members, along with team members from remaining members worked incredibly hard, previous years, will be working in the demo with great skill and creativity, which made bakeshops, promoting the Guild’s education our final decisions very difficult. I would like mission, and hosting the eight other countries participating in the Louis Lesaffre Cup. Team USA 2010 will compete on Sunday, The Bread Bakers Guild of America is the leading September 26, along with Mexico and Canada. American educational Please come to the show to cheer them on! ✹ resource for artisan bread bakers. Our mission: to shape THESE THREE TEam USA MEMBERS the knowledge and skills of WILL COMPETE at THE LOUIS the artisan baking community through education. Bread LEsaffRE CUP ON SEPTEMBER 26TH. Lines, the newsletter of Left to right: Jeremey Gadouas, Viennoiserie; The Bread Bakers Guild of Mike Zakowski, Baguette & Specialty Breads; America, is published four Harry Peemoeller, Artistic Design times per year. PHOTO: JERRY LANUZZA CHairman’s CORNER M P hoto ARKE S C T ING O UR BO Camp Bread Update – T ARD (LEF ESY ESY O F T T Target Date Reset to 2012 H ) AND E C ALIF In response to strong requests from our other campers in demo A O BRAM members, the Board had every intention classes, regular teaching RNIA to host Camp Bread 2011 at an East Coast classrooms, and outdoor F R ABER (RIG or Midwest location, following two hugely oven building classes. This AISIN successful Camps at the San Francisco doesn’t even take into Baking Institute in 2005 and 2007. account facilities for 250 HT Requests for proposals to host Camp bakers to gather for meals ) to the wheatfields of Kansas for a mill tour. Bread were sent out last fall to culinary and networking. Over and over, our members respond to the schools, and we were gratified to receive But even when we thought we had quality of small group, hands-on education responses from three locations. met that challenge, we bumped up that the Guild provides. However, it turned out to be more against corporate America in 2010. We value the relationships we enjoy with challenging than we ever imagined Today, culinary schools large enough the many institutions that generously to find the perfect place with the right to accommodate the demands of Camp partner with us on one- and two-day combination of resources, like ovens, Bread are typically multi-campus regional classes for 12-25 students. Our mixers and sheeters for multiple lab educational corporations with serious 2010 regional events have reached more classes, as well as outdoor spaces for oven liability concerns and their own than 250 members. building, and a central tent with kitchen contractual obligations with food service facilities for meals, networking, and vendors, maintenance services companies, Future regional events will continue to offer assemblies. And, of course, we hoped for a etc. We have learned in this process that a balance of education on bread baking city rich in locations for tours of bakeries once the numbers of participants and basics for the endless stream of newcomers and flour mills. hours of facility use exceed a certain point, to our profession, with expanded class the negotiations start to involve many offerings teaching more complex skills We have talked with several venues more layers of approvals, lawyers, and and traditions to experienced bakers. The and engaged in a seven-month contract insurance agents. staff and Board committees are already negotiation process with one school that planning now for an exciting slate of 2011 required us to think hard about what kinds The contract negotiation process took classes and tours. of compromises, and how many, we were much longer than we anticipated, and, willing to make on aspects of the Camp finally, we simply ran out of time to be able We know that the energy and education Bread experience. to settle on a venue and have enough time and community building that went on at to plan an event of the caliber that The the past two camps was something really In many ways, what the search has Guild stands for. We are confident that amazing for our Guild of passionate confirmed for us was just how generous eventually we will find a site and forge artisans. The Board is committed not only Michel Suas and his entire team at the an agreement with another institution to to making Camp Bread happen again, but San Francisco Baking Institute were when answer your requests for an East Coast also to “institutionalize” it to take place on they gave us the “keys to their castle” in Camp Bread. But at this time we need to a regular basis. 2005 and 2007. They offered up every nook be realistic and reset the target date to and cranny of that great facility to us with We will let you know as soon as Camp 2012 as we continue to develop our options. few restrictions, so we could teach and Bread finds a home for its next incarnation. bake and dance and eat and build ovens The disappointment of having to push and make new friends and renew ties with back Camp Bread for another year is far flung colleagues. SFBI’s willingness to offset by our commitment to sponsor a extend such trust to The Guild in the use minimum of 12 regional events across the of their facility was an exceptional gift. country for our members. We established this commitment with Women of the As we looked for an East Coast site, we Guild in 2008, continued it with The CRAIG PONSFORD & ABRAM FABER came face to face with a different reality. Draft last year, and are proud that The Chairman of the Board Vice Chairman Few schools have enough fully equipped World’s Fair of Bread classes have been of the Board and classrooms to accommodate, for three wildly successful. We never imagined that Camp Bread Director days, 75 campers in a lab class and 150 almost 25 Guild members would venture { 2 } THE BREAD BAKERS GUILD OF AMERICA GUILD NEWS THANKS TO OUR DONORS The Bread Bakers Guild of America gratefully recognizes its 2010-2012 fundraising partners for their generosity. Platinum Partner ($120,000) Hearth Society ($1,980) Guild Friends (Up to $389) General Mills, Inc. AIB International Tim Andrews Bread Alone Anonymous Neale and Marian Creamer Lorna Baker-Monroe Euro Pane Bakery Frank Basich Gold Partner ($60,000) Labriola Baking Company George Blanford King Arthur Flour Co. Lallemand Inc. / American Yeast Division Carol Brownson San Francisco Baking Institute Le Petit Outre Breads Marsha De Angelis New French Bakery Dewey Doughberman Niedlov's Breadworks Eden Valley Bakers Silver Partner ($36,000) Udi's Bread Jessie Foster Lesaffre Yeast Corporation Michael Gesik Couche Club ($990-$1,979) Gail Goetsch Bakehouse Bread Rhoda Gordon Bronze Partner ($18,000) David Bergman James W. Hatfield III Baking Buyer Frank Carollo Hot Bagel Company Kemper Bakery Systems of the Certified Foods Inc. Melina Kelson-Podolsky WP Bakery Group Dawn Food Products Craig Ponsford Modern Baking Erika Record LLC Patricia Kennedy Pastry & Baking North America Jason and Linda Gollan John Kino Progressive Baker/Cargill Griffin’s Bakery Galway Ireland Paul Krebs Orlando Baking Company John and Laura Kvasnosky Team Alliance ($6,000) Carol Robson Larry Lobe BEMA Truckee Sourdough Company Joan McConville Seven Stars Bakery Paige Meier Baker’s Bunch ($390-$989) Benjamin Miller Artisan Circle ($3,600) Alessio Ambruso Richard Miscovich The Acme Bread Company Anonymous Murray Hollow Bakers Albemarle Baking Company Buono’s Bakery Barbara Oberlin Allied Bakery Equipment Company Inc.
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