Sonoma, CA – Three members of the Bread Bakers Guild of America will be among 24 bakers from 18 countries who will compete at the Maîtres de la Boulangerie ( Bakery Masters) in Paris, France, on March 8-12. The Bakery Masters is an individual, invitational competition requiring the highest level of skill and personal dedication.
Harry Peemoeller of Johnson & Wales University in Charlotte, NC, will compete in the Artistic Piece category, and Mike Zakowski of the bejkr in Sonoma, CA, and Brett Noy of Uncle Bob’s Bakery in Brisbane, QLD, Australia, will both compete in the Bread category.
All three are experienced international competitors. Peemoeller and Zakowski were teammates on Bread Bakers Guild Team USA and won a silver medal in the 2012 Coupe du Monde de la Boulangerie (World Cup of Baking); Noy has competed for Team Australia and has also served as a judge at the Coupe du Monde de la Boulangerie.
They had these thoughts to share about the competition:
“The Bakery Masters is an individual test of endurance and perseverance, a competitive exchange of new ideas and techniques to raise the bar for artisan baking.” – Harry Peemoeller
“It’s an honor to be selected to participate in this educational event. The whole thing for me is about pushing the boundaries of baking with new flavors, shapes, and techniques.” – Mike Zakowski
“My invitation to compete at the Bakery Masters is certainly the highlight of my baking career. The benefits of such an opportunity are extensive and affect not just my baking but also my life.” — Brett Noy
A full list of competitors and a competition schedule may be found at http://www.coupelouislesaffre.com/the-competitions/bakery-masters/the-bakery-masters-2014.html .
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.
Source: The Bread Bakers Guild of America
