Sonoma, CA – On August 11-12, Mike Zakowski taught a sold-out class, “Coupe du Monde Whole Grain Breads & Stenciling Techniques,” for The Bread Bakers Guild of America. The class, which was hosted by Keith Giusto Bakery Supply in Petaluma, CA, was part of The Guild’s 2012 Cereal Series: Going With the Grain, which emphasizes baking with whole grains.
The two-day, hands-on class focused on the formulas and techniques that Zakowski used when he and the other members of Bread Bakers Guild Team USA won a silver medal at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris in March 2012.
The class baked Zakowski’s four freestyle Coupe du Monde breads — Pearpequi, Ryebatta, Yecora Roja, and Kracked Kamut — and also learned creative stenciling techniques to add a beautiful finishing touch to their loaves.
Some of the students’ comments were:
• “This has been an outstanding class.”
• “Getting a chance to experience what Mike did for the Coupe was extremely educational. He was thorough and informative. . . The class was very impressive.”
• “Mike is truly an inspiring baker.”
Zakowski is a graduate of the culinary arts program at Kendall College in Chicago, IL. When he owned Kraftsmen Baking in Houston, TX, he was named Best Baker in Houston and won the Best Bread award for his pain biologique. For five years he was Operations Manager at Artisan Bakers in Sonoma, CA. He currently owns his own bakery, The Bejkr, and markets his creations at farmers markets in Sonoma County, CA.
The Cereal Series: Going With the Grain is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” To view the 2012 events calendar, visit www.bbga.org.
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: Bread Bakers Guild of America
