Faces of Camp Photos by Paul Michael Myers unless otherwise noted. Photo by Frank Wing
Brian Wood Fernando Padilla Karen Bornarth Toy Dupree
“It’s exciting to see and hear what the rest of the country is doing in our trade.”
Renee Bourgault Photo by Abe Faber
Ann Burgunder
Christy Timon, Abe Faber
Christy Timon Melina Kelson-Podolsky
Richard Miscovich Craig Ponsford
29 Faces of Camp Photos by Paul Michael Myers unless otherwise noted. Photo by Frank Wing
Gina Piccolino and Krista Mann Charles Niedermyer and Dominque Homo Jory Downer and Tim Foley Photo by Frank Wing Photo by Abe Faber
Lionel Vatinet Tim Andrews
Julie Marie Suas with the Camp Bread inspired wall mural she painted.
Peter Yuen Kurt Schmitt and Lisa Albertson Abe Faber, Juliette Lulchuck and Miyuki Togi
“The best part of camp for me was meeting bakers from across the continent and making connections face-to-face with bakers I’ve e-mailed, phoned or read about.”
Peter Endriss
30 The World’s Tallest Bread Sculpture Photos by Paul Michael Myers unless otherwise noted. Photo by Frank Wing
“Best was Ciril Hitz — great sense of humor and attention to all the campers in his class. The terrific detail work and tips for making decorated dough products and building customer traffic were all good.”
Jo McIntyre
Mitch Stamm assists Ciril Hitz in construction the supporting posts. Photo by Abe Faber
Ciril Hitz climbs a ladder Bread sculpture close-up of to affix the top piece a delicate dragon fly. to his sculpture.
The amazing bread sculpture — 10¼ feet tall — designed and built by Ciril Hitz at Camp Bread. Kylee Hitz looks on intently as Ciril works. 31 Photo by Paul Michael Myers
Photos by Frank Wing unless otherwise noted.
David DeCesare Dara Reimers with her winning artistic design piece. Dara Reimers shaping pieces for her sculpture. Photo by Paul Michael Myers
Artistic Design
Lee Ann Adams working a piece of decorative dough.
Judges Tom Gumpel, Jimmy Griffin, William Leaman sharing his tips Judges Jimmy Griffin and William William Leaman and Jeffrey Hammelman and experience as a Team USA 2005 Leaman observe Lee Ann Adams. discuss competitor performance while artistic design team member. Lee Ann Adams assembles her piece.
“This is an overlooked discipline that needs to be brought forward.”
Mitch Stamm
Artistic design piece by Lee Ann Adams. Dave DeCesare presents his artistic design work. 32 Photo by Frank Wing Photo by Frank Wing Photo by Frank Wing
Jeremey Gadouas (front row center) describes his products to judges Lionel Vatinet and Dominique Homo; in the background Peter Yuen, Jory Downer Chris Herrin describing his and Chris Herrin (left to right). Viennoiserie products to campers.
“Very interesting to watch the finals with so many unique and interesting techniques introduced. It brings new meaning to
Peter Yuen on his way to the oven with croissants. organizational skills and efficiency.” Phyllis Enloe Photo by Frank Wing Photo by Frank Wing Photo by Paul Michael Myers
Jory Downer, Didier Rosada and Tim Foley (far right) analyze and taste Viennoiserie products Layers of a laminated dough prepped with judges Lionel Vatinet and Dominique Homo for panning by Chris Herrin. (third and fourth from the left, respectively). Photo by Paul Michael Myers Photo by Paul Michael Myers Photo by Paul Michael Myers
Judges Robert Jorin, Craig Ponsford, Greg Mistell. Peter Yuen’s Raspberry Judge Tim Healea Jeremey Gadouas rolls Pistachio Brioche. examining croissant one of his doughs. Photo by Paul Michael Myers crumb structure.
Peter Yuen’s braided brioche. Viennoiserie 33 Photo by Paul Michael Myers
Baguette and Specialty Breads
“The energy that the competition brings to Camp is fantastic.” Mike Zakowski checks the weight of his pan de mie.
Photo by Frank Wing Anonymous Photo by Paul Michael Myers Photo by Frank Wing
Fernando Padilla, Judge Didier Rosada (partially hidden), Lionel Vatinet, Dominque Homo and Judge Christian Vabret examine Roger Gural’s breads while Solveig Tofte talks with Judge Tim Foley about her products (first Judge Jan Schat studies Mike Zakowski describes he breads to and second from the right, respectively). competitor products. Team USA 2008 Nationals students. Photo by Frank Wing Photo by Paul Michael Myers Photo by Frank Wing
Smiling proudly, Solveig Tofte presents Roger Gural pulls his loaves from the oven. her baguettes and specialty breads. Photo by Paul Michael Myers Photo by Frank Wing
Using a small rolling pin, Fernando Padilla weighs one of Roger Mike Zakowski gently flattens Solveig Tofte delicately flours Gural’s baguettes and specialty breads. the center of loaves. braided loaves at the loader. 34 Team Announcement Photo by Frank Wing Photos by Paul Michael Myers
Craig Ponsford presents Bread Bakers Guild Team USA 2008 Solveig Tofte, Dara Reimers and Peter Yuen amidst a rain of celebratory confetti. 35 Lasting Images Photos by Paul Michael Myers unless otherwise noted.
Abe Faber gives Natalie Gould a big thank The satisfying end to a great day A bite of bread. you hug during the closing ceremony. building a mud oven under the sun and overlooking South San Francisco bay.
A meditative Lee Ann Adams, waiting to start the advance prep for her Artistic Design Team USA competition. Photo by Abe Faber
Solveig Tofte’s daughter tries to climb the stage to join The empty warehouse, the end of Camp Bread 2007. Christian Vabret in congratulating her Mom.
36 Celtic Whiskey Brack From Jimmy Griffin and Derek O’Brien, Authentic Irish Baking
Celtic Whiskey Brack is a heavily enriched bread dough, loaded with whiskey-soaked fruit and candied peel. After baking it produces a delicious moist finished product.
Number of bread 6 Weight 0.660 Kg Extra % 5.0 Extra (dough) 0.198 Kg Total dough 4.158 Kg
Total Soaker Final Dough % Kg % Kg % Kg Flour 100 1.059 Kg — — — 1.059 Kg Water 60 0.636 Kg — — — 0.636 Kg Egg 13.5 0.143 Kg — — — 0.143 Kg Fresh Yeast 5.5 0.058 Kg — — — 0.058 Kg Milk Powder 3 0.032 Kg — — — 0.032 Kg Salt 1 0.011 Kg — — — 0.011 Kg Butter 16 0.169 Kg — — — 0.169 Kg Sugar 13.5 0.143 Kg — — — 0.143 Kg Currants 35 0.371 Kg — 0.371 Kg — — Sultanas 100 1.059 Kg — 1.059 Kg — — Mixed Citrus Peel 35 0.371 Kg — 0.371 Kg — — Irish Whisky 10 0.106 Kg — 0.106 Kg — — Soaker — — — — — 1.907 Kg Total 392.5 4.158 Kg 1.907 Kg 4.158 Kg
Process (Soaker) Length Overnight Notes: Wash fruit, cover with whiskey. Temperature 72°F/22°C Process (Final dough) Mixing Type of mixer Vertical Notes: Mix flour, water, egg, yeast, salt and milk powder for 1st stage. Mix speed 1st speed Separately, cream butter and sugar together and incorporate during 2nd stage. 1st stage mix 12 mins Fold soaked fruit in by hand at 3rd stage. Rest 15 mins 2nd stage mix 5 mins Rest 20 mins 3rd stage Hand Dough Temp. 81°F/27°C First fermentation Length 20 mins Fold 0 Dividing Weight 0.660 Kg Preshaping Shape round Resting time Length 10 mins Shaping Shape Round Notes: Egg wash and place in 6-in ring mold Final proof Time 50 mins Temperature 75°F/24°C Baking Oven type Deck Steam No Total time 40 mins Temperature 410°F/210°C Damper open No
37 Gache Vendeenne From Dominique Homo, The Culture of Sourdough
The Gache Vendeenne is a brioche from Vendee (west of France). The formula is very close to Brioche Vendeenne. Traditionally a bride’s godfather and godmother offer the bridal couple Gache as a wedding present. Gache is also consumed at Easter.
Number of bread 20 Weight 0.500 Kg Extra % 5.0 Extra (dough) 0.500 Kg Total dough 10.500 Kg
% Flour Fermented 12.5 Total Milk Levain Final Dough % Kg % Kg % Kg Flour 100 4.817 Kg 100.00 0.602 Kg — 4.214 Kg Milk 44 2.119 Kg 70.00 0.421 Kg — 1.698 Kg Sugar 22 1.060 Kg — — — 1.060 Kg Instant yeast 1 0.048 Kg — — — 0.048 Kg Salt 2 0.096 Kg — — — 0.096 Kg Butter 22 1.060 Kg — — — 1.060 Kg Eggs 22 1.060 Kg — — — 1.060 Kg White Starter 5 0.241 Kg 40.00 0.241 Kg — Milk Levain — — — — — 1.264 Kg Total 218 10.500 Kg 210.00 1.264 Kg 10.500 Kg
Process (Preferment) Milk Levain Mixing Type of mixer Vertical 1st speed 3 mins First fermentation Length 12 to 15 hours Temperature 78°F/26°C Process (Final dough) Mixing Type of mixer Vertical Notes: Start with half the sugar and butter 1 st speed 3 mins 2nd speed 14 mins 3rd speed 5 mins Dough Temp. 78°F/26°C First fermentation Length 2 hours Dividing Weight 500 kg Preshaping Shape round Resting time Length 20 mins Shaping Shape short batard Final proof Time 2 hours 30 mins Temperature 78°F/26°C Baking Oven type Deck Notes: Egg wash just before baking Steam No Total time 30 mins Temperature 375°F/190°C Damper open 5 mins
38 Flax Seed Rye From Jeffrey Hamelman, German Rye Bread 101
Flax Seed Rye Bread is a delightfully hearty sourdough rye bread, made with both a natural sourdough and also a soaker made with flax seeds and old bread. The old bread contributes water retention and great depth of flavor. The bread was “made up” with the intention of utilizing 100% rye Vollkornbrot that was past its selling time.
Number of bread 12 Weight 0.750 Kg Extra % 8.0 Extra (dough) 0.720 Kg Total dough 9.720 Kg
% Flour Fermented 40 Total Sourdough Soaker Final Dough % Kg % Kg % Kg % Kg White Flour 60 2.841 Kg — — — — — 2.841 Kg Whole Rye Flour 40 1.894 Kg 100.00 1.894 Kg — — — 0.000 Kg Water 80 3.788 Kg 83.00 1.572 Kg 1.420 Kg 0.795 Kg Salt 2 0.095 Kg — — — — — 0.095 Kg Fresh Yeast 1.3 0.062 Kg — — — — — 0.062 Kg Flax Seeds 10 0.473 Kg — — — 0.473 Kg — 0.000 Kg Old bread (sturdy wheat or rye) 8 0.379 Kg — — — 0.379 Kg — 0.000 Kg Rye Culture 4 0.189 Kg 10.00 0.189 Kg — — — 0.000 Kg Soaker — — — — — — — 2.273 Kg Sourdough — — — — — — — 3.472 Kg Total 205.3 9.720 Kg 193 3.655 Kg — 2.273 Kg — 9.537 Kg
Process (Preferment) Sourdough Mixing Type of mixer Hand or Vertical Notes: Disperse culture in water, add flour, mix until smooth Temperature 72°F/22°C First fermentation Length 16 hours Notes: Cover with plastic Temperature 72°F/22°C Process (Soaker) Length 16 hours Notes: Pour water over old bread and seeds; cover with plastic Temperature 72°F/22°C Process (Final dough) Mixing Type of mixer Spiral Notes: Scale appropriate amount of sourdough. Use leftover 1st speed 4 mins to perpetuate culture. Dough consistency is moderately 2nd speed 3 mins loose. Gluten development will be moderate Dough Temp. 77°F/25°C First fermentation Length 1 hour Fold 0 Dividing Weight 0.750 kg Shaping Shape round or oval Final proof Time 50-60 mins Temperature 72°F/22°C Baking Oven type Deck Steam Yes Total time 36-40 mins Temperature 450°F/232°C
39 Raisin & Polenta Bread From Robert Jörin, Regional Breads of Switzerland
This bread is from the Ticino, the southern part of Switzerland, near the Italian border. Polenta and raisins are traditional ingredients in this part of Switzerland. Being slightly sweet, this bread is great toasted for breakfast or as the bread in a French toast or bread pudding.
Number of bread 10 Weight 0.600 Kg Extra % 6.0 Extra (dough) 0.360 Kg Total dough 6.360 Kg
% Flour Fermented 45 Total Polenta Soaker Preferment Final Dough % Kg % Kg % Kg % Kg Bread flour 100 2.035 Kg — — 100 0.916 Kg — 1.119 Kg Water 91.25 1.857 Kg — 1.018 Kg 67 0.000 Kg — 0.840 Kg Fresh yeast 5 0.102 Kg — 0.010 Kg — — — 0.092 Kg Salt 3.75 0.076 Kg — — — — — 0.076 Kg Sugar 7.5 0.153 Kg — — — — — 0.153 Kg Butter 3.75 0.076 Kg — — — — — 0.076 Kg Sourdough starter 6.25 0.127 Kg — — 14 0.127 Kg — 0.000 Kg Polenta 67.5 1.374 Kg — 1.374 Kg — — — 0.000 Kg Raisins, plumped 27.5 0.560 Kg — — — — — 0.560 Kg Preferment — — — — — — — 2.401 Kg Polenta soaker — — — — — — — 1.043 Kg Total 312.5 6.360 Kg 2.401 Kg 181 1.043 Kg 6.360 Kg
Process (Preferment) Preferment Mixing Type of mixer Hand or Vertical Notes: Use paddle attachment and first speed. Temperature 72°F/22°C First fermentation Length 12 hours Temperature 72°F/22°C Process (Soaker) Length 12 hours Temperature 72°F/22°C Process (Final dough) Mixing Type of mixer Vertical Notes: After 2/3 mixing time, add the polenta. Mix raisins in at end. 1st speed 3 mins 2nd speed 5-6 mins Dough Temp. 76°F/24°C First fermentation Length 1 hour Fold 1 Timing 30 mins Temperature 80°F/27°C Dividing Weight 0.600 kg Preshaping Shape round Resting time Length 15 mins Shaping Shape round Notes: Set onto sheetpans with parchment Final proof Time 45-60 mins Notes: Egg wash twice, before and after proofing Temperature 85°F/29°C Baking Oven type Deck Notes: Score with 5 cuts across the top Steam No Total time 40-45 mins Temperature 400°F/205°C Damper open Yes
40 Baked Currant Doughnuts From Robert Jörin, Introduction to Enriched Breads
This formula was developed for a conference on healthy cooking. The light brushing of butter before baking gives the “doughnut” a texture similar to deep frying. The light brushing with butter after baking and the rolling in sugar will help to keep the product moist. I think this would be a great marketing tool to have your customers try something new.
Number of doughnuts 32 Weight 0.050 Kg Extra % 10.0 Extra (dough) 0.160 Kg Total dough 1.760 Kg
Total % Kg All Purpose Flour 100.00 0.760 Kg Milk, 90 ºF 45.95 0.349 Kg Fresh Yeast 6.08 0.046 Kg Sugar 8.11 0.094 Kg Salt 2.03 0.023 Kg Eggs 13.51 0.156 Kg Cinnamon (1/4 tsp) 0.07 0.001 Kg Nutmeg (2 tsp) 0.34 0.004 Kg Soft Butter 22.97 0.266 Kg Currants 32.43 0.375 Kg Total 231.49 1.760 Kg
Process (Final dough) Mixing Type of mixer Vertical Notes: Mix all the ingredients together 1st speed 3 mins Add the currants at the end when the dough is fully developed. Autolyse — Mix just until incorporated. 2nd speed 6 mins Dough Temp. 85°F/29°C First fermentation Length 1 hour Notes: 80º F, 75 - 80% Humitity Fold — Dividing Weight 0.05 kg Notes: Roll dough to 1/2-inch thick. Cut with doughnut Shaping Shape cutter and put on sheet pan with parchment. Brush lightly with melted butter Final proof Time 30 mins Temperature 90°F/32°C Baking Oven type Rack Notes: While still hot, brush with melted butter and roll lightly in vanilla sugar. Steam No Total time 10-12 mins Temperature 425°F/220°C Damper open
41 La Fougassette Aux Olives From Christian Vabret (translated by Jeff Klopatek), Classical Regional French Baking
These delightful morsels resemble light and flaky cheese sticks made with puff pastry. The flavor and aroma of this olive-laced bread is rich and buttery. The bread is typical of the Mediterranean region and is excellent accompanied by a Niçoise salad or with an appertif of pastis and some black olive tapenade. Whether placed in a bread basket at a restaurant or on a party tray at home, they are guaranteed to be devoured quickly.
Total dough 6.800 Kg
Total % Kg Flour 100.00 2.963 Kg Water 65.00 1.926 Kg Salt 2.00 0.059 Kg Fresh Yeast 1.50 0.044 Kg Herbes de Provence 0.25 0.007 Kg French Green Olives, pitted 27.00 0.800 Kg Lamination Butter 33.75 1.000 Kg Total 229.50 6.800 Kg
Process (Pate Fermentee) Mixing Type of mixer Spiral Notes: Rinse olives with water if too salty. 1st speed 3 mins Thinly slice and dry olives. 2nd speed 4 mins Dough Temp. 73°F/23°C First fermentation Length 3 hours Lamination Double fold 2 Notes: Prepare roll-in butter by pounding. Sprinkle butter with herbs. Resting period 15 mins Roll dough twice size of butter; fold dough around butter. Roll dough 1 cm thick; complete double turn. Roll dough again to 1 cm, sprinkle olives across dough; complete double turn. Chill in between turns. Shaping Shape see notes Notes: Roll out dough 3 times as long as wide to 8-10 mm. Cut dough into small 1 fougasette shapes, rectangles 5 cm by 10 cm, or strips 20 cm long by 1 /2 to 2 cm wide. Cut several diagonal slices into dough and strech so the cuts open. Lay flat or twist on parchment-lined sheet pan. Final proof Time 60 mins Temperature 78°F/26°C Baking Oven type Deck Notes: Brush tops with olive oil before baking. Steam No Total time 30 mins Temperature 470°F/250°C Damper open None
42 Camp Bread Mess Hall Stuffed Mushrooms From Jeffrey Yankellow
These mushrooms are a simple treat that make good use of bread crumbs. You can offer the recipe as a way for customers to use up leftover bread or use them as a marketing tool to sell breadcrumbs in your bakery.
12 stuffing mushrooms, either small portabellas or white ¼ cup diced yellow or white onion ¼ cup smoked ham diced 1 tbsp butter 1 tbsp olive oil 2 tbsp white wine 1 cup bread crumbs ¼ cup cream cheese, softened 2 tbsp grated Parmigiano-Reggiano or Pecorino Romano ¼ cup diced roasted red pepper 8 large basil leaves chopped 2 tbsp chopped fresh chives 1 tbsp Balsamic vinegar Olive oil as needed for cooking the mushroom caps Salt and pepper as needed
Preheat the oven to 400°F. Wash the mushrooms and remove the stems and set aside. Coat the mushroom caps with olive oil on both sides and season well with salt and pepper. Place on a baking tray and place in the oven for 12 minutes. Remove and let cool.
Roughly chop the reserved mushroom caps.
In a sauté pan over medium high heat, place the tablespoon of olive oil and the butter. Add the diced onion and sauté for 2-3 minutes until they begin to soften. Add the mushroom stems and the ham and continue to cook for 2 minutes. Add the white wine to the pan and allow the liquid to reduce until almost dry. Remove the pan from the heat and place all of the ingredients into a small mixing bowl. Collect all of the mushroom juice from the cooked caps and the baking tray and add to the bowl.
Add all of the remaining ingredients to the mixing bowl and season with salt and pepper. Stir until well blended. Taste and adjust the seasoning to your liking.
Arrange the mushroom caps with the bottom side up on the baking sheet. Fill each cap with an equal amount of filling until it is all used up. Return the mushrooms to the oven and bake for 15 minutes until heated through.
The mushrooms may be stuffed ahead of time and kept in the refrigerator overnight and then cooked when ready. If this is the case, it may take slightly longer for them to get hot.
Serve hot either as a canapé or plated with a salad for a simple first course.
43 Words of Thanks! There were so many people and organizations critical to the success of Camp Bread — and whose efforts helped to make this an affordable and memorable event for so many. Our sincere thanks to all!
Director of Camp Bread Abram Faber
Administration and Registration Mess Hall Gina Renée Piccolino, Director Craig Ponsford, Director • Krista Mann • Natalie Gould, Assistant Director • Kay Andrucci • Mari Baker • Trale Broudy Bread Bakers Guild Team USA 2008 • Michelle Furuichi Craig Ponsford, Director • Juliette Lulchuck • Tim Kitzman • Claudia Marino • Fernando Padilla • Kim Poulin • Jeffrey Yankellow • Steve Sullivan Special Thanks to the • Miyuki Togi San Francisco Baking Institute Education • Mike Zakowski Lee Ann Adams, Director We are especially indebted to our colleagues • Monica Lanczak, Assistant Director Science Fair at SFBI and TMB Baking, who opened their • Richard Miscovich, Coordinator of the Tim Huff, Director doors to Camp Bread. Their hospitality and Wood-Fired Oven Courses friendship will always be remembered. • Karen Bornarth Tours • Michael Suas, President • Lee Glass Mike Kalanty, Director • Richard Abit • Kris Patterson • Megan Casey • Coral Alvarez • Haley Gilbert • Martin Boyd Marketing and Publications • Kari Goble • Joseph Garcia Ann F. Burgunder, Director • Ifat Maislos • Tim Kitzman • Tim Andrews • Zeynep Moroglu • Mikhail Kudatsky • Andrew Cleary • Patricia Salvati • Lev Morozoff • Rachel Crampsey • Sylvia Tran • Carlos Olivera • Phyllis Enloe • Jorge Olivera • Rhoda Gordon Vital Minutiae • Sergio Padilla Natalie Gould, Director • Evelyne Suas On-Site Logistics • Miyuki Togi Brian Woods, Director • Brian Wood • Juliette Lulchuck • Connie Wong • Lev Morozoff • Miyuki Togi
44 Words of Thanks Continued
Camp Bread Instructors and Bread Camp Bread Teaching Assistants Ingredient Suppliers Bakers Guild Team USA 2008 Judges • JoEllen DuFresne • Giustos • Mike Avery • Michael Gesik • JR Produce • Albie Barden • Melina Kelson-Podolsky • Village Imports • Volker Baumann • Jeffrey Klopatek • V & C Foods • Dick Bessey • Charles R. Niedermyer, II • Karen Bornarth • Kris Patterson Mess Hall Meals and Guildhall Gathering • Tod Bramble • David Smoake • Boudin at the Wharf and Boudin • Frank Carollo • Christy Timon Bakery — for hosting breakfasts and the • Kiko Denzer Guildhall Gathering on Saturday evening • Jory Downer Camp Bread Science Fair Participants to kick off Camp Bread 2007. • Amy Emberling • AIB International • Il Fornaio — For catering the traditional • Rene Featherstone • Allied Bakery Equipment Company Italian dinner on Monday evening. • Hannah Field • Artisan Bakers • Tim Foley • Breadsmith • Artisan Bakers — For hosting • Lee Glass • Clear Flour Bread Camp Bread lunches. • Maggie Glezer • ConAgra Mills • Jimmy Griffin • FBM Baking Machines, Inc. Camp Bread Vendors • Thomas Gumpel • General Mills For providing professional services at • Jeffrey Hamelman • Kemper Bakery Systems of the discounted rates • Tim Healea WP Bakery Group • Culinary Classics • Ciril Hitz • King Arthur Flour Company • Cathy Greve • Dominique Homo • LaBrea Bakery • JR Graphics • Tim Huff • San Francisco Baking Institute and • Multiscope Digital & Offset Printing • Robert Jorin Central Milling Co. • Tim Kitzman • Village Bakery Café To those whose support and • Mikhail Kudatsky patience made it possible for • William Leaman Bay Area Tour Hosts the Directors to create and • Thom Leonard • Certified Foods, Inc. orchestrate Camp Bread 2007: • Richard Miscovich • The Acme Bread Company – Divisions • California Culinary Academy • Greg Mistell One, Two and Three • James Chan • Derek O’Brien • Fourth Street • Sheena Davis • Craig Ponsford • Guisto’s Specialty Foods • Carrie Flickinger • Didier Rosada • Gayle’s Bakery and Café • Tim Grable • Patra Rule • Con Agra • Ted Laymon • Jan Schat • Semifreddi’s • Mike Mindel • Michel Suas • Feel Good Bakery • Dino Piccolino • Christian Vabret • Robert I. Randall • Lionel Vatinet California Food Purveyors • Jan Schat • Dan Wing • Barking Dog Coffee • Amy Scherber • Jeffrey Yankellow • Beaune Imports • Joelle Scimia • BiRite Food Service Distributors • Inga Sheaffer • Bungalow Coffee and Tea • Michael Sullivan • The Epicurian Connection • Christy Timon • Flying Goat Coffee • Dave Wolfgram • Gloria Ferrer Champagne and Cellars • Kannard Farms We thank Patricia Kennedy for planting • Oakhill Farms the seed that grew into Camp Bread. • Pabst Blue Ribbon Beer
45 Guild Donors Generously Support 2007-2009 Campaign
As summer comes to a close, it is hard to believe even more regional events to be held next year. the 2007-2009 campaign currently total what has already been packed into the first half of With so many educational opportunities taking over $450,000. this year — Camp Bread, the selection of Bread place across the country this year, we cannot We deeply appreciate and thank the companies Bakers Guild Team USA 2008 and five regional help but be thankful to our generous donors for and individuals below, who, through their events! Looking forward, we are excited about the their unending financial support which fuels this donations, show their support of not only upcoming seven regional events, the Bread Bakers organization’s ability to pursue our mission: to The Guild, but the artisan baking community Guild Team USA 2008 Public Exhibition at IBIE, shape the skills and knowledge of the artisan to which they belong. planning for the Coupe du Monde in Paris and baking community through education. Pledges to
Platinum Partner ($110,000) Village Bakery Café Harvey and Nora Hanoian Joan McConville General Mills Zingerman’s Bakehouse Tim Healea MK Forever Patricia Kennedy Judith Norell Gold Partners ($55,000) Hearth Society ($1,800) David Krishock Barbara Oberlin King Arthur Flour Company Agritourismo La Petraia La Patisserie P Christian Oertel San Francisco Baking Institute Bit of Swiss Bake Shoppe Thom Leonard Terry Olson Chuck Celsi Silver Partners ($33,000) Richard Miscovich Lewis Perlmutter Companion Baking Company Kemper Bakery Systems of the Noe Valley Bakery and Chuck Robinove Neale and Marian Creamer WP Bakery Group Bread Company Scott Rstom Joyce and Charles Esfeld Lesaffre Yeast Corporation Peter Reinhart Slow Rise Bakery Simply Bread Kimberly Roemer Michael Stella Bronze Partners ($16,500) Couche Club ($900 – $1,799) Nathan Mitch Stamm Toad Buns Inc. Boudin Bakery Albemarle Baking Company Susan Tenney F.B.M. Baking Machines, Inc. Other Donations Bennison’s Bakeries Uppercrust Productions Fritsch USA Paul & LaDona Fishkin David Bergman Hans van der Maarel Il Fornaio Lorrette Patzwald Buono’s Italian Bakery Don Wingfield Modern Baking Kaak Group North America Becky Woehrle Progressive Baker/Cargill La Bonbonniere Bake Shoppes Would You Like to Join Guild Friends ($90 – $359) Artisan Circle ($3,300) Larry Lowary These Guild Members? Anonymous AIB International Orlando Baking Company Anonymous You still have the opportunity Allied Bakery Equipment Company The Standard Baking Co. Jeanie Brown to make a pledge to Amy’s Bread Raymond Werner Daisy Chow The Guild’s 2007-2009 Anonymous Word-of-Mouth Baking Company David Crew Fundraising Campaign. Your Artisan Bakers Baker’s Bunch ($360 – $899) Aaron Cooperband donation provides The Guild BEMA Lee Ann Adams Crossroads Bake Shop with the means to develop Breadsmith Apizza Scholls - Olive Mountain Wayne N. Farr educational opportunities for Central Milling Company Baking Co. LLC Arne Ferkingstad the artisan baking community Clear Flour Bread Bantam Bread Company Ciril Hitz across the country. For ConAgra Foods Trale Broudy Mark Johannes additional information about Eli’s Bread Ann F. Burgunder John Kino making a pledge, please Grand Central Bakery First & Last Bakery & Café Jeffrey Klopatek contact The Guild Office at La Brea Bakery Grain Conditioning Inc. Paul Krebs 412-823-2080 or by e-mail The Acme Bread Company Grateful Bread Company John Kvasnosky to [email protected]. Tom Cat Bakery Jeffrey Hamelman Marylouise Lambert
46 Christian Vabret Receives I waited for the end to Professor Raymond Calvel Award congratulate you on all of Continued from page 10 the work I have seen during these last few days, work I have recently heard the cries of joy of the that shows so much promise Chinese-Taipei team at the last selection (Coupe for the baking community du Monde regionals organized by Lesaffre Yeast in years to come. Thanks Corporation) held in Asia, but also seen tears of to my collaborators during sadness from my Canadian friends at the Louis my class, Jeffrey (Klopatek), Lesaffre Cup in Mexico. Lionel (Vatinet), Juliette Everywhere, in Tokyo, St. Petersburg, in Turkey Lulchuck and Michel (Suas). and Argentina, there is this contagious fever. Special thanks to those Everywhere, finally, bakers are proud of their who run The Guild: Abe, Hamelman and Vabret. profession and are claiming the front page in Gina, Craig and all those who newspapers and on television. have chosen me for this prestigious Raymond rendering a worthwhile service to the public. Also, believe me, I am proud of this great Calvel Award. The Coupe du Monde de la Boulangerie has adventure; proud because it has allowed us I have little doubt that there has been an built bridges between each of these countries. It has to meet. evolution of bread in your country over these reunited the women and men of different countries With The Guild I have enduring memories – last years, and I am persuaded that the actions of in very friendly exchanges, and I am very happy the first visit of Tom McMahon to Aurillac in The Guild with its communications, professional and know for sure that we must continue with our order to understand how an American team education, and also its part in the Coupe du mission. Each meeting — each exchange — is a could participate for the first time in the Coupe Monde de la Boulangerie and the successive great opportunity for our profession. du Monde de la Boulangerie; the numerous victories of the American teams are very much Let us share these warm occasions and use classes at the French Baking School in Aurillac; part of it. them to show that our profession knows how to and even one evening when I saw the American Let us continue together in this great adventure. celebrate with dignity. bakers walking by a restaurant window and this I am certain we will prove that outside of the enthusiasm to prepare this team and especially traditional places, in both rich and poor countries, Christian Vabret the victories that had been right at the heart of there can be marvelous bakers. Meilleur Ouvrier de France en Boulangerie all spectators because it proved that all of their Bakers practice a profession that can be very (Best Worker of France in Baking) professional preparation could earn them the difficult, but they are especially passionate about Founder and Organizer of the Coupe du Monde Coupe du Monde. their work and they try to make good bread, de la Boulangerie Photos by Paul Michael Myers
Vabret shares his award.
47 ®
Best wishes to Bread Bakers Guild Team USA 2008 at the Coupe du Monde de la Boulangerie!
i s a b y A r t n B a k e d e r i u s e s
General Mills, the miller of Harvest King® flour, is proud to be the Platinum Sponsor of the Bread Bakers Guild of America
Look for Harvest King® in your local retailer now available in 5 lb. bags!
www.gmflour.com
48
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King Arthur Flour congratulates THE BREAD BAKERS GUILD OF AMERICA on another successful year and appreciates their tremendous effort in furthering the craft of artisan baking in America through events like Camp Bread.
Member of
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*!# 0AVAILLIER HOME OF BBGA !GIV &ORNI CAMP BREAD 2007 4HANK YOU TO EVERYONE WHO %SMACH PARTICIPATED IN THE ""'! "ERTRAND #AMP "READ THIS YEAR AND MUCH MORE HOSTED AT 3&")
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THROUGHOUT OUR HISTORY, LESAFFRE YEAST CORPORATION HAS BEEN PASSIONATE ABOUT BRINGING A LARGE ARRAY OF SUPERIOR YEAST PRODUCTS TO THE BAKING INDUSTRY. WHILE WE CELEBRATE THE 125 TH ANNIVERSARY OF THE R E D S TA R YEAST BRAND, OUR PEOPLE, OUR PROCESSES AND OUR PRINCIPLES REMAIN FOCUSED ON DELIVERING YOU THE HIGHEST QUALITY YEAST PRODUCTS.
JOIN US AT IBIE 2007, BOOTH 3766, AND TALK WITH OUR TEAM OF EXPERTS FROM THE PROVEN WORLD LEADER IN YEAST. FOR MORE INFORMATION: 800.558.7279, [email protected]
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LYC2934_BreadLinesAdƒ_plus address.indd 1 8/7/07 3:34:04 PM 53 Classifi ed Advertisements
EMPLOYMENT of dough processing per night with plans to at style, Crumb Brothers is committed to promoting least double in new location in the next year. The sustainable lifestyles for it’s staff, it’s customers HEAD BAKER POSiTiON AVAiLABLE Oxbow Market will feature local farmers’ market and it’s business partners. stands, food shops, and several restaurants The current opening is a perfect opportunity to similar to the Ferry Plaza Market in San Francisco. participate in a vigorously growing business. We Our bakery has been operating in St. Helena for are looking for someone with a passion for artisan Established Napa Valley bakery seeks Head Baker 25 years, and has a well-established customer baking as well as a commitment to communicate to open and lead new bread facility in Napa, Calif. base, and excellent reputation nationwide. This that passion as a supervisor in the bakery and as a This is an excellent opportunity for an experienced is a salaried position with benefi ts, and very representative of the bakery in the community. artisan baker. Our original brick oven bakery in competitive pay for the right qualifi ed applicant. The applicant must have strong interpersonal St. Helena will open a second, new bread facility Please contact [email protected] or fax communication skills in addition to a demonstrated at the Oxbow Market in Fall 2007 (next to Copia résumé to (707) 968-9236. expertise with all aspects of bread production. Museum). Responsibilities will include set-up Crumb Brothers offers competitive salary rates, of equipment (San Francisco Baking Institute), PRODUCTiON MANAGER a solid health care plan and other benefi ts. training and management of new staff and Crumb Brothers Artisan Bread has an immediate Submit résumé with cover letter, recent implementation of wholesale-retail production for opening for a production manager. Crumb references and a statement of salary expectations two locations. Customers include many high-end Brothers is located in Logan, Utah. a small to: Attn. Bill Oblock, Crumb Brothers Artisan Napa Valley restaurants and wineries. Production university town north of Salt Lake City. With a Bread, 291 South 300 West, Logan, Utah 84321, will focus on organic artisan level bread products. state of the art facility built in the arts & crafts (435) 792-6063. Our current production averages 600-800 pounds
54 BREAD BAKER bakers. The initial volume will predictably be QUALIFICATIONS: Bachelor’s degree AND two AQUAVIT - Head Baker needed for new multi-unit small, however we anticipate producing an years of full-time (or part-time equivalent) related casual cafe with an extensive bread program. increasing larger volume to satisfy the needs of the experience; OR an Associate’s degree AND six Responsibilities include developing recipes, community. years of full-time (or part-time equivalent) related coordinating production for all bread products; For consideration, please contact David Lacy experience; OR a fully satisfied (Life) California maintaining inventory, overseeing cost control; through e-mail at [email protected]. Please Community College Instructor’s Credential in managing bakery staff; light pastry. Must have 5 send a CV and let us know something of some Foods, Food Services or related technologies. years minimum high volume bread baking of your successes. Compensation will be highly APPLICATION MATERIALS AND PROCEDURES: experience, 2 years in a supervisory role. Broad competitive. (If you prefer to fax a response, our To receive application materials, please contact: knowledge of European breads helpful. Please e- fax number is (602) 254-1172. Please make it to Human Resources Department, Santa Rosa Junior mail Eric Simeon, [email protected] or fax the attention of David.) College, 1501 Mendocino Avenue, Santa Rosa, résumés to (212) 957-9043. Calif. 95401, (707) 527-4688 • Fax (707) 527- FULL TIME BAKER 4967, Employment Page: www.santarosa.edu/hr BAKERS Organic bakery is looking for full-time baker to Massachusetts bakery seeking experienced join its team. HAWTHORNE VALLEY FARM BREAD PRODUCTION MANAGER bread bakers and bakers-in-training for multiple BAKERY was founded in 1980 and is an • To manage a commissary producing positions, including shift managers. established and growing business that mills par-baked Artisan breads & pastries for a growing This is a great opportunity to join the fastest organic and/or biodynamic flours daily to produce national restaurant company growing wholesale artisan bakery in Western fresh, hand-formed loaves and baked goods. • Good pay with medical insurance and Massachusetts. We produce breads and rolls Located in the Hudson Valley of New York, HVF benefits including relocation cost using National Baking Center-inspired methods. Bakery sells its diverse line of yeasted and • Located in Billings, Mont. Enjoy all that The bakery is located in Northampton, at the sourdough breads and assorted pastries locally, at Montana offers including the low cost of living heart of the Pioneer Valley “5 College” region, its stand at New York City’s renowned Union Square and a wonderful family lifestyle. in the foothills of the Berkshire Mountains. Green Market, and through markets in the Berkshire • Excellent working conditions in a new Northampton was named “Best Small Arts and Albany areas. Baking experience is preferred, 5,000 sq. ft. commissary with state-of-the-art Town in America” by travel writer John Villani. although we will train the right candidate. equipment The Boston Globe writes: “Northampton offers Hawthorne Valley Bakery is part of a dynamic • Following qualifications needed to apply: more restaurants, shops, galleries, theaters, and organization called Hawthorne Valley Farm on 400 Min of 2 years of scratch baking; Knowledge of performance venues than most urban centers acres that includes a sixty-cow dairy herd, a 12- Artisan bread production; Management experience; dozens of times its size. Add rivers, mountain acre market garden, full-line natural foods store, Strong references. Responsibilities include: Hiring views, landscaped parks and meadows, and you on-site dairy processing plant, and Community and Training; Cost controls; Research and begin to see why people call it paradise.” We offer Supported Agriculture program. (See www. development. good pay, benefits, and room for advancement. hawthornevalleyfarm.org.) Call (413) 695-8018 for more information. Located in Harlemville N.Y., about 35 miles Website reference: grainsofmontana.com southeast of Albany, twenty minutes from Send résumé to: [email protected]. HEAD BAKER Hudson, N.Y.; a half-hour from the Berkshires of Mail to: Tom Wilscam, Grains of Montana A BRAND NEW BAKERY (with all new equipment!) Massachusetts; 2.5 hours from New York City. Franchising Inc., 4747 E. Pinewood Pl., is opening in Ventura, Calif. – just two blocks Excellent benefits package; salary is Centennial, Colo. 80121. from the beach. Ventura is located 60 minutes commensurate with experience. Send résumés north of Los Angeles and 25 minutes south of to Chris Stearn or Caroline Gordon at bakery@ BAKER Santa Barbara on the beautiful southern California hawthornevalleyfarm.org, fax to (518) 672-4887 Baker (aspiring or professional) coast line. (attention Chris and Caroline), call (518) 672- wanted to work at a small organic We are searching for a full charge HEAD 7500, ext. 114. artisan bread and pastry bakery BAKER, experienced in producing the finest artisan in Durango, Colo. We are a breads to be sold to neighboring restaurants CULINARY INSTRUCTOR community-oriented, well- as well as being used in our own adjacent cafe. Santa Rosa Junior College is seeking an individual established and busy bakery/café Additional experience in producing fine pastries with demonstrated instructional and culinary skills specializing in organic hearth-baked breads and is a plus as they are also very much need in the to join an outstanding team of faculty. This is a breakfast pastries. We are seeking a full time community and in our cafe. full-time, regular contract position, beginning Fall worker. Salary depends on experience. Attitude and The successful candidate should have Semester, August 2007. The assignment will be commitment to food trumps experience, however, experience in producing the finest breads split between the Culinary Arts Center, and the so apprentices and interns, don’t be shy. available. He or she should also have experience Santa Rosa Campus. Continued on page 56 in hiring, training and supervising a team of
55 Classified Advertisements To apply, please forward your cover letter and period and ongoing training if necessary. Continued from page 55 résumé directly to RobertHolland@grandcentralbakery. SBA backed funding is available for qualified com or mail the same to 4634 E Marginal Way S, buyers. Asking price for business and FF & E Our bakery is nearly a decade old and well Suite C110, Seattle, Wash. 98134. Please NO $699,000. Contact Broker, National Restaurant rooted in our community. We have a diverse PHONE CALLS. Salary range of $29-35K (based Associates, Timothy J. Hagar, (843) 442-1872, workforce built upon a long combined experience. on experience). Regularly scheduled performance (843) 853-8550 fax, [email protected], www. (One partner has baked artisan bread since 1981.) review and merit increase opportunities. In restaurantstore.com To correspond with us, please send an inquiry addition, we offer great medical/dental/vision or a résumé, and any questions to bread@frontier. benefits, and 401k with matching funds, life MONTANA BAKERY net, or you can send us something snailmail: insurance, free bread and employee discounts. The Bikery is an established business and located bread, Attn: Rob or Jeffe, 42 County Road 250 Ste. in a “high visibility” area of the CBD in Red Lodge, 100, Durango, Colo. 81301. You can also call us BREAD BAKERS Mont. The dough artisans offer a unique product at (970) 247-5100. Whole Foods Market Midwest Bakehouse, 2950 N. line of brick oven baked pastries, bagels, breads, Oakley, Chicago, is seeking experienced BREAD sweet treats, teas, coffees and home of the “Big MANAGER BAKERS. We offer competitive wages, medical and Daddy”. The Bikery’s brick oven pizzas are great Located in beautiful mid-coast Maine, Atlantic traditional health plans, and 20% discount. Apply gastronomical delights. There is a comfortable Baking Co is looking for an experienced, motivated, on line at www.wholefoodsmarket.com. eating area for nice conversation and relaxation. trustworthy, and passionate manager to head both The building has 1,735+ sq. ft. with two ½ baths. our artisan bread and pastry production teams. We FOR SALE The upstairs has and office with the potential for bedrooms and living area. The site size is 2,750 work in a state of the art 3,000 sq. ft production SWISS ARMY MOBILE BAKERY sq. ft. Sale includes: Recipes, FF & E, and Real facility, and have an eat in eat out cafe located on In operation for over 43 years, this bakery supplied Estate. Contact Jim Kadous, Broker-Coal Creek Main Street. Job responsibilities include: soldiers with fresh bread, hot soup and meals. Realty, (406) 446-2266, [email protected] Overseeing daily quality control of both bread and After the Swiss Army decommissioned the last one pastry production; Inventory and ordering; Hiring years ago, the Swiss Army Mobile Bakery became FOR SALE and training staff (great staff already in place); New a valuable collector’s item. This Swiss Army Bongard “cervap” gas-fired deck oven. 4 decks, product development; Cost control of all items. Mobile Bakery is fully operational and in superb 8 doors, 146 sq. ft. baking space. Great condition, This position is full time and includes weekend condition. Completely self-sustaining, the mobile 10 years old. $20,000 assembled or $25,000 and/or evening hours. Candidate must have bakery’s greatest features are its unique packed and ready to go. Waterbury, Vt. Available intimate knowledge of artisan bread and pastry appearance, versatility, and mobility. Imagine the October of 2007. Contact Randy. (802) 244-0966 production, including making laminates on a sheeter, many opportunities and unlimited possibilities the or [email protected]. management and teaching experience, attention to Swiss Army Mobile Bakery will bring to you or detail, and be a team player. We offer medical your business at various exhibitions and benefits, profit sharing, vacation and competitive conventions nationwide. This is a rare opportunity! salary. Please e-mail résumé, references and letter Visit us at www.swissarmymobilebakery.com. of intent to: [email protected] or mail to: The Bread Bakers Judy Getman, Manager, Atlantic Baking Co., 351 SOUTH CAROLINA BAKERY Main Street, Rockland, Maine 04841. Guild of America Well Established and well maintained artisan bakery and café in coastal South Carolina, great Mission Statement: SUPERVISOR reputation and extensive client list, wholesale The Bread Bakers Guild of America shapes Grand Central Bakery in Seattle, Wash. is looking operation and retail front both with upward the knowledge and skills of the artisan for a supervisor. Experienced artisan bread trending sales, centrally located in affluent bakers with a passion for baking, a dependable baking community through education. community with desirable, below market, background, and who genuinely enjoy working long term lease in place. Excellent financial Contact Info: with people should apply. This position will documentation and strong cash flow (estimated The Bread Bakers Guild of America report directly to the production manager and is $275K) can be verified. This is a turnkey operation 3203 Maryland Avenue an excellent opportunity for those who thrive on for experienced bakers with desire to live and North Versailles, Pa. 15137 responsibility. Grand Central Bakery is the original work in an historic and culturally rich coastal Phone: (412) 823-2080 artisan bread bakery of Seattle, baking artisan community. breads since 1989. Some qualifications include: Seller is ready to pass the torch that has been Fax: (412) 823-2495 Journeyman level expertise in all phases of burning for 19 years and will provide training and E-Mail: [email protected] artisan baking is a must; Ability to train and raise support to the new operator. Seller will consider Web Site: www.bbga.org performance thru constructive criticism. staying on as employee for an extended time
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