Sonoma, CA– On January 25 Bread Bakers Guild Team USA won first place at the Sigep Bread Cup in Rimini, Italy.
The four-member Team USA – made up of Team Captain Harry Peemoeller of Johnson & Wales University in Charlotte, NC; David DeCesare of Hearth Wood-Fired Bread in Plymouth, MA; John Tredgold of Semifreddi’s in Alameda, CA; and Michael Rhoads of the New England Culinary Institute in Montpelier, VT – competed against teams from Australia, France, Germany, England, Israel, Italy, Portugal, Russia, and Slovenia.
The United States competition team for the Sigep Bread Cup was drawn from the nine-member Bread Bakers Guild Team USA 2010. The other five members of Team USA 2010 are Jeremey Gadouas, Eric Guilbert, Roger Gural, Steven Sands, and Michael Zakowski.
At the Sigep Bread Cup, team members each had a specialist area of skill but worked together to compete in four categories: traditional bread, healthy bread, cake, and artistic bread piece.
Team USA was also awarded the prize for Best Traditional Bread, for a Walnut Levain developed by Michael Rhoads.
The final results of the Sigep Bread Cup 2011 were:
- 1st Place – United States
- 2nd Place – Italy
- 3rd Place – Australia
- Best Baked Dessert – Italy
- Best Healthy Bread – Australia
- Best Showpiece – Germany
- Best Traditional Bread – United States
- Production Award – England
According to Sigep rules, the winning team will not be eligible to compete in next year’s Sigep Bread Cup. Instead, they will be invited to showcase their country by conducting baking demonstrations at the Sigep trade show.
The Sigep Bread Cup is an international invitational baking competition whose objective is to actively promote, celebrate and expand the art of artisan baking within Italy and throughout the world.
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.
Metal Level Partners, 2010-2012
Supporting Bread Bakers Guild Team USA
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Platinum ($120,000)
General Mills
Gold ($60,000)
King Arthur Flour
San Francisco Baking Institute
Silver ($36,000)
California Raisin Marketing Board
Lesaffre Yeast Corporation
Bronze ($18,000)
Baking Buyer
Kemper Bakery Systems of the WP Bakery Group
Modern Baking
Pastry & Baking North America
Progressive Baker / Cargill
Source: The Bread Bakers Guild of America
