faces of camp - stir the potsatcast.typepad.com/files/bread-lines.vol-15-issue-23.p29-56.pdf ·...

FacesofCamp

“It’s exciting to see and hear what the rest of the country is doing in our trade.”

Renee Bourgault

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Melina Kelson-Podolsky

Ann Burgunder

Christy Timon, Abe Faber

Richard Miscovich Craig Ponsford

Christy Timon

Brian Wood Karen BornarthFernando Padilla Toy Dupree

Photos by Paul Michael Myers unless otherwise noted.

Photo by Abe Faber

Photo by Frank Wing

FacesofCamp

“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

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Charles Niedermyer and Dominque HomoGina Piccolino and Krista Mann

Lionel Vatinet

Jory Downer and Tim Foley

Julie Marie Suas with the Camp Bread inspired wall mural she painted.

Tim Andrews

Peter Yuen Kurt Schmitt and Lisa Albertson Abe Faber, Juliette Lulchuck and Miyuki Togi


Photo by Abe Faber

Photo by Frank Wing

Photo by Frank Wing

TheWorld’sTallestBreadSculpture

“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

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Mitch Stamm assists Ciril Hitz in construction the supporting posts.

Ciril Hitz climbs a ladder to affix the top piece

to his sculpture.

Bread sculpture close-up of a delicate dragon fly.

The amazing bread sculpture — 10¼ feet tall —designed and built by Ciril Hitz at Camp Bread. Kylee Hitz looks on intently as Ciril works.


Photo by Abe Faber

Photo by Frank Wing

“This is an overlooked discipline that needs to be brought forward.”

Mitch Stamm

Artistic Design

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Lee Ann Adams working a piece of decorative dough.

William Leaman sharing his tips and experience as a Team USA 2005

artistic design team member.

Judges Jimmy Griffin and William Leaman observe Lee Ann Adams.

Judges Tom Gumpel, Jimmy Griffin, William Leaman and Jeffrey Hammelman

discuss competitor performance while Lee Ann Adams assembles her piece.

Artistic design piece by Lee Ann Adams. Dave DeCesare presents his artistic design work.

David DeCesare Dara Reimers with her winning artistic design piece. Dara Reimers shaping pieces for her sculpture.

Photos by Frank Wing unless otherwise noted.

Photo by Paul Michael M

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“Very interesting to watch the finals with so many unique and interesting techniques

introduced. It brings new meaning to organizational skills and efficiency.”

Phyllis Enloe

Viennoiserie

Peter Yuen on his way to the oven with croissants.

Jeremey Gadouas (front row center) describes his products to judges Lionel

Vatinet and Dominique Homo; in the background Peter Yuen, Jory Downer

and Chris Herrin (left to right).Chris Herrin describing his

Viennoiserie products to campers.

Jory Downer, Didier Rosada and Tim Foley (far right) analyze and taste Viennoiserie products

with judges Lionel Vatinet and Dominique Homo (third and fourth from the left, respectively).

Layers of a laminated dough prepped for panning by Chris Herrin.

Judges Robert Jorin, Craig Ponsford, Greg Mistell. Judge Tim Healea examining croissant

crumb structure.

Peter Yuen’s Raspberry Pistachio Brioche.

Jeremey Gadouas rolls one of his doughs.

Peter Yuen’s braided brioche.

Photo by Frank Wing


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Photo by Frank Wing

Photo by Frank Wing

Photo by Frank Wing

Photo by Frank Wing


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“The energy that the competition brings to Camp is fantastic.”

Anonymous

Baguette and Specialty Breads

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Fernando Padilla weighs one of Roger Gural’s baguettes and specialty breads.

Smiling proudly, Solveig Tofte presents her baguettes and specialty breads.

Using a small rolling pin, Mike Zakowski gently flattens

the center of loaves.Solveig Tofte delicately flours braided loaves at the loader.

Roger Gural pulls his loaves from the oven.

Mike Zakowski describes he breads to Team USA 2008 Nationals students.

Judge Jan Schat studies competitor products.

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

and second from the right, respectively).

Mike Zakowski checks the weight of his pan de mie.

Photo by Frank Wing


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Photo by Frank Wing

Photo by Frank Wing


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Photo by Frank Wing


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Photo by Frank Wing

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TeamAnnouncement

Craig Ponsford presents Bread Bakers Guild Team USA 2008 Solveig Tofte, Dara Reimers and Peter Yuen amidst a rain of celebratory confetti.

Photo by Frank Wing

Photos by Paul Michael M

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LastingImages

Abe Faber gives Natalie Gould a big thank you hug during the closing ceremony.

The satisfying end to a great day building a mud oven under the sun and overlooking South San Francisco bay.

A bite of bread.

A meditative Lee Ann Adams, waiting to start the advance prep for her Artistic Design Team USA competition.

Solveig Tofte’s daughter tries to climb the stage to join Christian Vabret in congratulating her Mom.

The empty warehouse, the end of Camp Bread 2007.


Photo by Abe Faber

Celtic Whiskey BrackFrom 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 % 5.0Extra (dough) 0.198 Kg Total dough 4.158 Kg

Total Soaker Final Dough % Kg % Kg % Kg

Flour 100 1.059 Kg — — — 1.059 KgWater 60 0.636 Kg — — — 0.636 KgEgg 13.5 0.143 Kg — — — 0.143 KgFresh Yeast 5.5 0.058 Kg — — — 0.058 KgMilk Powder 3 0.032 Kg — — — 0.032 KgSalt 1 0.011 Kg — — — 0.011 KgButter 16 0.169 Kg — — — 0.169 KgSugar 13.5 0.143 Kg — — — 0.143 KgCurrants 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 KgTotal 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

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Gache VendeenneFrom 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.


% Flour Fermented 12.5 Total Milk Levain Final Dough % Kg % Kg % Kg

Flour 100 4.817 Kg 100.00 0.602 Kg — 4.214 KgMilk 44 2.119 Kg 70.00 0.421 Kg — 1.698 KgSugar 22 1.060 Kg — — — 1.060 KgInstant yeast 1 0.048 Kg — — — 0.048 KgSalt 2 0.096 Kg — — — 0.096 KgButter 22 1.060 Kg — — — 1.060 KgEggs 22 1.060 Kg — — — 1.060 KgWhite Starter 5 0.241 Kg 40.00 0.241 Kg — Milk Levain — — — — — 1.264 KgTotal 218 10.500 Kg 210.00 1.264 Kg 10.500 Kg

Process (Preferment) Milk LevainMixing 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


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

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Flax Seed RyeFrom 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.


% Flour Fermented 40 Total Sourdough Soaker Final Dough % Kg % Kg % Kg % Kg

White Flour 60 2.841 Kg — — — — — 2.841 KgWhole Rye Flour 40 1.894 Kg 100.00 1.894 Kg — — — 0.000 KgWater 80 3.788 Kg 83.00 1.572 Kg 1.420 Kg 0.795 KgSalt 2 0.095 Kg — — — — — 0.095 KgFresh Yeast 1.3 0.062 Kg — — — — — 0.062 KgFlax Seeds 10 0.473 Kg — — — 0.473 Kg — 0.000 KgOld bread (sturdy wheat or rye) 8 0.379 Kg — — — 0.379 Kg — 0.000 KgRye Culture 4 0.189 Kg 10.00 0.189 Kg — — — 0.000 KgSoaker — — — — — — — 2.273 KgSourdough — — — — — — — 3.472 KgTotal 205.3 9.720 Kg 193 3.655 Kg — 2.273 Kg — 9.537 Kg

Process (Preferment) SourdoughMixing 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

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Raisin & Polenta BreadFrom 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.


% 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 KgWater 91.25 1.857 Kg — 1.018 Kg 67 0.000 Kg — 0.840 KgFresh yeast 5 0.102 Kg — 0.010 Kg — — — 0.092 KgSalt 3.75 0.076 Kg — — — — — 0.076 KgSugar 7.5 0.153 Kg — — — — — 0.153 KgButter 3.75 0.076 Kg — — — — — 0.076 KgSourdough starter 6.25 0.127 Kg — — 14 0.127 Kg — 0.000 KgPolenta 67.5 1.374 Kg — 1.374 Kg — — — 0.000 KgRaisins, plumped 27.5 0.560 Kg — — — — — 0.560 KgPreferment — — — — — — — 2.401 KgPolenta soaker — — — — — — — 1.043 KgTotal 312.5 6.360 Kg 2.401 Kg 181 1.043 Kg 6.360 Kg

Process (Preferment) PrefermentMixing 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 kgPreshaping Shape round


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

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Baked Currant DoughnutsFrom 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 % 10.0Extra (dough) 0.160 Kg Total dough 1.760 Kg

Total % Kg

All Purpose Flour 100.00 0.760 KgMilk, 90 ºF 45.95 0.349 KgFresh Yeast 6.08 0.046 KgSugar 8.11 0.094 KgSalt 2.03 0.023 KgEggs 13.51 0.156 KgCinnamon (1/4 tsp) 0.07 0.001 KgNutmeg (2 tsp) 0.34 0.004 KgSoft Butter 22.97 0.266 KgCurrants 32.43 0.375 KgTotal 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


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

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La Fougassette Aux OlivesFrom 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

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 fougasette shapes, rectangles 5 cm by 10 cm, or strips 20 cm long by 11/2 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.


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

Total % Kg

Flour 100.00 2.963 KgWater 65.00 1.926 KgSalt 2.00 0.059 KgFresh Yeast 1.50 0.044 KgHerbes de Provence 0.25 0.007 KgFrench Green Olives, pitted 27.00 0.800 KgLamination Butter 33.75 1.000 KgTotal 229.50 6.800 Kg

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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 onion¼ cup smoked ham diced 1 tbsp butter1 tbsp olive oil2 tbsp white wine1 cup bread crumbs¼ cup cream cheese, softened2 tbsp grated Parmigiano-Reggiano or Pecorino Romano¼ cup diced roasted red pepper8 large basil leaves chopped2 tbsp chopped fresh chives1 tbsp Balsamic vinegarOlive oil as needed for cooking the mushroom capsSalt 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.

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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!

Special Thanks to theSan Francisco Baking Institute

We are especially indebted to our colleagues at SFBI and TMB Baking, who opened their doors to Camp Bread. Their hospitality and friendship will always be remembered.

• Michael Suas, President• Richard Abit• Coral Alvarez• Martin Boyd• Joseph Garcia• Tim Kitzman• Mikhail Kudatsky• Lev Morozoff• Carlos Olivera• Jorge Olivera• Sergio Padilla• Evelyne Suas• Miyuki Togi• Brian Wood• Connie Wong

ADMiNiSTRATiON AND REGiSTRATiON Gina Renée Piccolino, Director• Krista Mann• Kay Andrucci

BREAD BAKERS GUiLD TEAM USA 2008Craig Ponsford, Director• Tim Kitzman• Fernando Padilla• Jeffrey Yankellow

EDUCATiON Lee Ann Adams, Director• Monica Lanczak, Assistant Director• Richard Miscovich, Coordinator of the Wood-Fired Oven Courses• Karen Bornarth• Lee Glass• Kris Patterson

MARKETiNG AND PUBLiCATiONSAnn F. Burgunder, Director• Tim Andrews• Andrew Cleary• Rachel Crampsey• Phyllis Enloe• Rhoda Gordon

ON-SiTE LOGiSTiCS Brian Woods, Director• Juliette Lulchuck• Lev Morozoff• Miyuki Togi

MESS HALL Craig Ponsford, Director • Natalie Gould, Assistant Director• Mari Baker• Trale Broudy• Michelle Furuichi• Juliette Lulchuck• Claudia Marino• Kim Poulin• Steve Sullivan• Miyuki Togi• Mike Zakowski

SCiENCE FAiR Tim Huff, Director

TOURSMike Kalanty, Director• Megan Casey• Haley Gilbert• Kari Goble• Ifat Maislos• Zeynep Moroglu• Patricia Salvati• Sylvia Tran

ViTAL MiNUTiAENatalie Gould, Director

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DiRECTOR OF CAMP BREADAbram Faber

Camp Bread Instructors and Bread Bakers Guild Team USA 2008 Judges• Mike Avery• Albie Barden• Volker Baumann• Dick Bessey• Karen Bornarth• Tod Bramble• Frank Carollo• Kiko Denzer• Jory Downer• Amy Emberling• Rene Featherstone• Hannah Field• Tim Foley• Lee Glass• Maggie Glezer• Jimmy Griffin• Thomas Gumpel• Jeffrey Hamelman• Tim Healea• Ciril Hitz• Dominique Homo• Tim Huff• Robert Jorin• Tim Kitzman• Mikhail Kudatsky• William Leaman• Thom Leonard• Richard Miscovich• Greg Mistell• Derek O’Brien• Craig Ponsford• Didier Rosada• Patra Rule• Jan Schat• Michel Suas• Christian Vabret• Lionel Vatinet• Dan Wing• Jeffrey Yankellow

Camp Bread Teaching Assistants • JoEllen DuFresne• Michael Gesik• Melina Kelson-Podolsky• Jeffrey Klopatek• Charles R. Niedermyer, II• Kris Patterson• David Smoake• Christy Timon

Camp Bread Science Fair Participants

• AIB International• Allied Bakery Equipment Company• Artisan Bakers• Breadsmith• Clear Flour Bread• ConAgra Mills• FBM Baking Machines, Inc.• General Mills• Kemper Bakery Systems of the WP Bakery Group• King Arthur Flour Company• LaBrea Bakery• San Francisco Baking Institute and Central Milling Co.• Village Bakery Café

Bay Area Tour Hosts

• Certified Foods, Inc.• The Acme Bread Company – Divisions One, Two and Three• Fourth Street• Guisto’s Specialty Foods• Gayle’s Bakery and Café• Con Agra• Semifreddi’s• Feel Good Bakery

California Food Purveyors• Barking Dog Coffee• Beaune Imports• BiRite Food Service Distributors• Bungalow Coffee and Tea• The Epicurian Connection • Flying Goat Coffee• Gloria Ferrer Champagne and Cellars• Kannard Farms• Oakhill Farms• Pabst Blue Ribbon Beer

Ingredient Suppliers• Giustos• JR Produce• Village Imports• V & C Foods

Mess Hall Meals and Guildhall Gathering

• Boudin at the Wharf and Boudin Bakery — for hosting breakfasts and the Guildhall Gathering on Saturday evening to kick off Camp Bread 2007.

• il Fornaio — For catering the traditional Italian dinner on Monday evening.

• Artisan Bakers — For hosting Camp Bread lunches.

Camp Bread Vendors

For providing professional services at discounted rates• Culinary Classics• Cathy Greve• JR Graphics• Multiscope Digital & Offset Printing

To those whose support and patience made it possible for the Directors to create and orchestrate Camp Bread 2007:

• California Culinary Academy • James Chan • Sheena Davis • Carrie Flickinger • Tim Grable• Ted Laymon • Mike Mindel • Dino Piccolino • Robert I. Randall • Jan Schat• Amy Scherber • Joelle Scimia • Inga Sheaffer • Michael Sullivan • Christy Timon • Dave Wolfgram

We thank Patricia Kennedy for planting the seed that grew into Camp Bread.

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Words of Thanks Continued

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Guild Donors Generously Support 2007-2009 Campaign

Platinum Partner ($110,000)General Mills

Gold Partners ($55,000)King Arthur Flour CompanySan Francisco Baking Institute

Silver Partners ($33,000)Kemper Bakery Systems of the WP Bakery GroupLesaffre Yeast Corporation

Bronze Partners ($16,500)Boudin BakeryF.B.M. Baking Machines, Inc.Fritsch USAIl FornaioModern BakingProgressive Baker/Cargill

Artisan Circle ($3,300)AIB InternationalAllied Bakery Equipment CompanyAmy’s BreadAnonymousArtisan BakersBEMABreadsmithCentral Milling CompanyClear Flour BreadConAgra FoodsEli’s BreadGrand Central BakeryLa Brea BakeryThe Acme Bread CompanyTom Cat Bakery

Village Bakery CaféZingerman’s Bakehouse

Hearth Society ($1,800)Agritourismo La PetraiaBit of Swiss Bake ShoppeChuck CelsiCompanion Baking CompanyNeale and Marian CreamerJoyce and Charles EsfeldSimply Bread

Couche Club ($900 – $1,799)Albemarle Baking CompanyBennison’s BakeriesDavid BergmanBuono’s Italian BakeryKaak Group North AmericaLa Bonbonniere Bake ShoppesLarry LowaryOrlando Baking CompanyThe Standard Baking Co.Raymond WernerWord-of-Mouth Baking Company

Baker’s Bunch ($360 – $899)Lee Ann AdamsApizza Scholls - Olive Mountain Baking Co. LLCBantam Bread CompanyTrale BroudyAnn F. BurgunderFirst & Last Bakery & CaféGrain Conditioning Inc.Grateful Bread CompanyJeffrey Hamelman

Harvey and Nora HanoianTim HealeaPatricia KennedyDavid KrishockLa Patisserie PThom LeonardRichard MiscovichNoe Valley Bakery and Bread CompanyPeter ReinhartKimberly RoemerNathan Mitch StammSusan TenneyUppercrust ProductionsHans van der MaarelDon WingfieldBecky Woehrle

Guild Friends ($90 – $359)AnonymousAnonymousJeanie BrownDaisy ChowDavid CrewAaron CooperbandCrossroads Bake ShopWayne N. FarrArne FerkingstadCiril HitzMark JohannesJohn KinoJeffrey KlopatekPaul KrebsJohn KvasnoskyMarylouise Lambert

Joan McConvilleMK ForeverJudith NorellBarbara OberlinChristian OertelTerry OlsonLewis PerlmutterChuck RobinoveScott RstomSlow Rise BakeryMichael StellaToad Buns Inc.

Other DonationsPaul & LaDona FishkinLorrette Patzwald

As summer comes to a close, it is hard to believe what has already been packed into the first half of this year — Camp Bread, the selection of Bread Bakers Guild Team USA 2008 and five regional events! Looking forward, we are excited about the upcoming seven regional events, the Bread Bakers Guild Team USA 2008 Public Exhibition at IBIE, planning for the Coupe du Monde in Paris and

even more regional events to be held next year. With so many educational opportunities taking place across the country this year, we cannot help but be thankful to our generous donors for their unending financial support which fuels this organization’s ability to pursue our mission: to shape the skills and knowledge of the artisan baking community through education. Pledges to

the 2007-2009 campaign currently total over $450,000. We deeply appreciate and thank the companies and individuals below, who, through their donations, show their support of not only The Guild, but the artisan baking community to which they belong.

Would You Like to Join These Guild Members?

You still have the opportunity to make a pledge to The Guild’s 2007-2009 Fundraising Campaign. Your donation provides The Guild with the means to develop educational opportunities for the artisan baking community across the country. For additional information about making a pledge, please contact The Guild Office at 412-823-2080 or by e-mail to [email protected].

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Christian Vabret Receives Professor Raymond Calvel AwardContinued from page 10

I have recently heard the cries of joy of the Chinese-Taipei team at the last selection (Coupe du Monde regionals organized by Lesaffre Yeast Corporation) held in Asia, but also seen tears of sadness from my Canadian friends at the Louis Lesaffre Cup in Mexico. Everywhere, in Tokyo, St. Petersburg, in Turkey and Argentina, there is this contagious fever. Everywhere, finally, bakers are proud of their profession and are claiming the front page in newspapers and on television. Also, believe me, I am proud of this great adventure; proud because it has allowed us to meet. With The Guild I have enduring memories – the first visit of Tom McMahon to Aurillac in order to understand how an American team could participate for the first time in the Coupe du Monde de la Boulangerie; the numerous classes at the French Baking School in Aurillac; and even one evening when I saw the American bakers walking by a restaurant window and this enthusiasm to prepare this team and especially the victories that had been right at the heart of all spectators because it proved that all of their professional preparation could earn them the Coupe du Monde.

I waited for the end to congratulate you on all of the work I have seen during these last few days, work that shows so much promise for the baking community in years to come. Thanks to my collaborators during my class, Jeffrey (Klopatek), Lionel (Vatinet), Juliette Lulchuck and Michel (Suas). Special thanks to those who run The Guild: Abe, Gina, Craig and all those who have chosen me for this prestigious Raymond Calvel Award. I have little doubt that there has been an evolution of bread in your country over these last years, and I am persuaded that the actions of The Guild with its communications, professional education, and also its part in the Coupe du Monde de la Boulangerie and the successive victories of the American teams are very much part of it. Let us continue together in this great adventure. I am certain we will prove that outside of the traditional places, in both rich and poor countries, there can be marvelous bakers. Bakers practice a profession that can be very difficult, but they are especially passionate about their work and they try to make good bread,

rendering a worthwhile service to the public. The Coupe du Monde de la Boulangerie has built bridges between each of these countries. It has reunited the women and men of different countries in very friendly exchanges, and I am very happy and know for sure that we must continue with our mission. Each meeting — each exchange — is a great opportunity for our profession. Let us share these warm occasions and use them to show that our profession knows how to celebrate with dignity.

Christian VabretMeilleur Ouvrier de France en Boulangerie (Best Worker of France in Baking)Founder and Organizer of the Coupe du Monde de la Boulangerie

Hamelman and Vabret.

Vabret shares his award.

Photos by Paul Michael M

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Look for Harvest King®

in your local retailernow available in 5 lb. bags!

u s e d b y A r t i s a n B a k e r i e s

Best wishes to Bread Bakers Guild Team USA 2008at the Coupe du Monde de la Boulangerie!

Established 1790 Norwich, Vermont

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

King Arthur® Flour is aproud Gold Level partner

of The Bread BakersGuild of Americakingarthurflour.com

1.877.KA.FLOUR2007

49

A G L O B A L C O N C E P T

1996 - 2007

HOME OF BBGACAMP BREAD 2007

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THROUGHOUT OUR HISTORY, LESAFFRE YEAST CORPORATION

HAS BEEN PASSIONATE ABOUT BRINGING A L ARGE ARRAY OF

SUPERIOR Y E AST PRODUCTSTO THE BAKING INDUSTRY. WHILE WE CELEBRATE T HE 125 TH

ANNIVERSARY OF THE R E D S TA R YEAST BR AND, OUR PEO PLE,

OU R P ROCE SS E S AND OU R P R I NC I PL ES REMAIN FOCUSED ON

DELIVERING YOU THE H IG HEST QUALIT Y YEAST PRODUCTS.

JOIN US AT IBIE 2007, BOOTH 3766 , AND TALK WITH OUR TEAM

O F E X P E RT S F RO M T H E P ROV E N W O R L D L E A D E R I N Y E A S T.

FOR MORE INFORMATION: 800 .558 .7279 , CON TACT@ LSAF.COM

LYC2934_BreadLinesAdƒ_plus address.indd 1 8/7/07 3:34:04 PM

Classifi ed Advertisements EMPLOYMENT

HEAD BAKER POSiTiON AVAiLABLE

Established Napa Valley bakery seeks Head Baker to open and lead new bread facility in Napa, Calif. This is an excellent opportunity for an experienced artisan baker. Our original brick oven bakery in St. Helena will open a second, new bread facility at the Oxbow Market in Fall 2007 (next to Copia Museum). Responsibilities will include set-up of equipment (San Francisco Baking Institute), training and management of new staff and implementation of wholesale-retail production for two locations. Customers include many high-end Napa Valley restaurants and wineries. Production will focus on organic artisan level bread products. Our current production averages 600-800 pounds

of dough processing per night with plans to at least double in new location in the next year. The Oxbow Market will feature local farmers’ market stands, food shops, and several restaurants similar to the Ferry Plaza Market in San Francisco. Our bakery has been operating in St. Helena for 25 years, and has a well-established customer base, and excellent reputation nationwide. This is a salaried position with benefi ts, and very competitive pay for the right qualifi ed applicant. Please contact [email protected] or fax résumé to (707) 968-9236.

PRODUCTiON MANAGER Crumb Brothers Artisan Bread has an immediate opening for a production manager. Crumb Brothers is located in Logan, Utah. a small university town north of Salt Lake City. With a state of the art facility built in the arts & crafts

style, Crumb Brothers is committed to promoting sustainable lifestyles for it’s staff, it’s customers and it’s business partners. The current opening is a perfect opportunity to participate in a vigorously growing business. We are looking for someone with a passion for artisan baking as well as a commitment to communicate that passion as a supervisor in the bakery and as a representative of the bakery in the community. The applicant must have strong interpersonal communication skills in addition to a demonstrated expertise with all aspects of bread production. Crumb Brothers offers competitive salary rates, a solid health care plan and other benefi ts. Submit résumé with cover letter, recent references and a statement of salary expectations to: Attn. Bill Oblock, Crumb Brothers Artisan Bread, 291 South 300 West, Logan, Utah 84321, (435) 792-6063.

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BREAD BAKERAQUAVIT - Head Baker needed for new multi-unit casual cafe with an extensive bread program. Responsibilities include developing recipes, coordinating production for all bread products; maintaining inventory, overseeing cost control; managing bakery staff; light pastry. Must have 5 years minimum high volume bread baking experience, 2 years in a supervisory role. Broad knowledge of European breads helpful. Please e-mail Eric Simeon, [email protected] or fax résumés to (212) 957-9043.

BAKERS Massachusetts bakery seeking experienced bread bakers and bakers-in-training for multiple positions, including shift managers. This is a great opportunity to join the fastest growing wholesale artisan bakery in Western Massachusetts. We produce breads and rolls using National Baking Center-inspired methods. The bakery is located in Northampton, at the heart of the Pioneer Valley “5 College” region, in the foothills of the Berkshire Mountains. Northampton was named “Best Small Arts Town in America” by travel writer John Villani. The Boston Globe writes: “Northampton offers more restaurants, shops, galleries, theaters, and performance venues than most urban centers dozens of times its size. Add rivers, mountain views, landscaped parks and meadows, and you begin to see why people call it paradise.” We offer good pay, benefits, and room for advancement. Call (413) 695-8018 for more information.

HEAD BAKER A BRAND NEW BAKERY (with all new equipment!) is opening in Ventura, Calif. – just two blocks from the beach. Ventura is located 60 minutes north of Los Angeles and 25 minutes south of Santa Barbara on the beautiful southern California coast line. We are searching for a full charge HEAD BAKER, experienced in producing the finest artisan breads to be sold to neighboring restaurants as well as being used in our own adjacent cafe. Additional experience in producing fine pastries is a plus as they are also very much need in the community and in our cafe. The successful candidate should have experience in producing the finest breads available. He or she should also have experience in hiring, training and supervising a team of

bakers. The initial volume will predictably be small, however we anticipate producing an increasing larger volume to satisfy the needs of the community. For consideration, please contact David Lacy through e-mail at [email protected]. Please send a CV and let us know something of some of your successes. Compensation will be highly competitive. (If you prefer to fax a response, our fax number is (602) 254-1172. Please make it to the attention of David.)

FULL TiME BAKER Organic bakery is looking for full-time baker to join its team. HAWTHORNE VALLEY FARM BAKERY was founded in 1980 and is an established and growing business that mills organic and/or biodynamic flours daily to produce fresh, hand-formed loaves and baked goods. Located in the Hudson Valley of New York, HVF Bakery sells its diverse line of yeasted and sourdough breads and assorted pastries locally, at its stand at New York City’s renowned Union Square Green Market, and through markets in the Berkshire and Albany areas. Baking experience is preferred, although we will train the right candidate. Hawthorne Valley Bakery is part of a dynamic organization called Hawthorne Valley Farm on 400 acres that includes a sixty-cow dairy herd, a 12-acre market garden, full-line natural foods store, on-site dairy processing plant, and Community Supported Agriculture program. (See www.hawthornevalleyfarm.org.) Located in Harlemville N.Y., about 35 miles southeast of Albany, twenty minutes from Hudson, N.Y.; a half-hour from the Berkshires of Massachusetts; 2.5 hours from New York City. Excellent benefits package; salary is commensurate with experience. Send résumés to Chris Stearn or Caroline Gordon at [email protected], fax to (518) 672-4887 (attention Chris and Caroline), call (518) 672-7500, ext. 114.

CULiNARY iNSTRUCTOR Santa Rosa Junior College is seeking an individual with demonstrated instructional and culinary skills to join an outstanding team of faculty. This is a full-time, regular contract position, beginning Fall Semester, August 2007. The assignment will be split between the Culinary Arts Center, and the Santa Rosa Campus.

QUALIFICATIONS: Bachelor’s degree AND two years of full-time (or part-time equivalent) related experience; OR an Associate’s degree AND six years of full-time (or part-time equivalent) related experience; OR a fully satisfied (Life) California Community College Instructor’s Credential in Foods, Food Services or related technologies.

APPLICATION MATERIALS AND PROCEDURES:To receive application materials, please contact: Human Resources Department, Santa Rosa Junior College, 1501 Mendocino Avenue, Santa Rosa, Calif. 95401, (707) 527-4688 • Fax (707) 527-4967, Employment Page: www.santarosa.edu/hr

BREAD PRODUCTiON MANAGER • To manage a commissary producingpar-baked Artisan breads & pastries for a growing national restaurant company • Good pay with medical insurance and benefits including relocation cost • Located in Billings, Mont. Enjoy all that Montana offers including the low cost of living and a wonderful family lifestyle. • Excellent working conditions in a new 5,000 sq. ft. commissary with state-of-the-art equipment • Following qualifications needed to apply: Min of 2 years of scratch baking; Knowledge of Artisan bread production; Management experience; Strong references. Responsibilities include: Hiring and Training; Cost controls; Research and development.

Website reference: grainsofmontana.com Send résumé to: [email protected]. Mail to: Tom Wilscam, Grains of Montana Franchising Inc., 4747 E. Pinewood Pl., Centennial, Colo. 80121.

BAKERBaker (aspiring or professional) wanted to work at a small organic artisan bread and pastry bakery in Durango, Colo. We are a community-oriented, well-established and busy bakery/café

specializing in organic hearth-baked breads and breakfast pastries. We are seeking a full time worker. Salary depends on experience. Attitude and commitment to food trumps experience, however, so apprentices and interns, don’t be shy.

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Classified AdvertisementsContinued from page 55

Our bakery is nearly a decade old and well rooted in our community. We have a diverse workforce built upon a long combined experience. (One partner has baked artisan bread since 1981.) To correspond with us, please send an inquiry or a résumé, and any questions to [email protected], or you can send us something snailmail: bread, Attn: Rob or Jeffe, 42 County Road 250 Ste. 100, Durango, Colo. 81301. You can also call us at (970) 247-5100.

MANAGER Located in beautiful mid-coast Maine, Atlantic Baking Co is looking for an experienced, motivated, trustworthy, and passionate manager to head both our artisan bread and pastry production teams. We work in a state of the art 3,000 sq. ft production facility, and have an eat in eat out cafe located on Main Street. Job responsibilities include: Overseeing daily quality control of both bread and pastry production; Inventory and ordering; Hiring and training staff (great staff already in place); New product development; Cost control of all items. This position is full time and includes weekend and/or evening hours. Candidate must have intimate knowledge of artisan bread and pastry production, including making laminates on a sheeter, management and teaching experience, attention to detail, and be a team player. We offer medical benefits, profit sharing, vacation and competitive salary. Please e-mail résumé, references and letter of intent to: [email protected] or mail to: Judy Getman, Manager, Atlantic Baking Co., 351 Main Street, Rockland, Maine 04841.

SUPERViSOR Grand Central Bakery in Seattle, Wash. is looking for a supervisor. Experienced artisan bread bakers with a passion for baking, a dependable background, and who genuinely enjoy working with people should apply. This position will report directly to the production manager and is an excellent opportunity for those who thrive on responsibility. Grand Central Bakery is the original artisan bread bakery of Seattle, baking artisan breads since 1989. Some qualifications include: Journeyman level expertise in all phases of artisan baking is a must; Ability to train and raise performance thru constructive criticism.

To apply, please forward your cover letter and résumé directly to [email protected] or mail the same to 4634 E Marginal Way S, Suite C110, Seattle, Wash. 98134. Please NO PHONE CALLS. Salary range of $29-35K (based on experience). Regularly scheduled performance review and merit increase opportunities. In addition, we offer great medical/dental/vision benefits, and 401k with matching funds, life insurance, free bread and employee discounts.

BREAD BAKERS Whole Foods Market Midwest Bakehouse, 2950 N. Oakley, Chicago, is seeking experienced BREAD BAKERS. We offer competitive wages, medical and traditional health plans, and 20% discount. Apply on line at www.wholefoodsmarket.com.

FOR SALE

SWiSS ARMY MOBiLE BAKERY In operation for over 43 years, this bakery supplied soldiers with fresh bread, hot soup and meals. After the Swiss Army decommissioned the last one years ago, the Swiss Army Mobile Bakery became a valuable collector’s item. This Swiss Army Mobile Bakery is fully operational and in superb condition. Completely self-sustaining, the mobile bakery’s greatest features are its unique appearance, versatility, and mobility. Imagine the many opportunities and unlimited possibilities the Swiss Army Mobile Bakery will bring to you or your business at various exhibitions and conventions nationwide. This is a rare opportunity! Visit us at www.swissarmymobilebakery.com.

SOUTH CAROLiNA BAKERY Well Established and well maintained artisan bakery and café in coastal South Carolina, great reputation and extensive client list, wholesale operation and retail front both with upward trending sales, centrally located in affluent community with desirable, below market, long term lease in place. Excellent financial documentation and strong cash flow (estimated $275K) can be verified. This is a turnkey operation for experienced bakers with desire to live and work in an historic and culturally rich coastal community. Seller is ready to pass the torch that has been burning for 19 years and will provide training and support to the new operator. Seller will consider staying on as employee for an extended time

period and ongoing training if necessary. SBA backed funding is available for qualified buyers. Asking price for business and FF & E $699,000. Contact Broker, National Restaurant Associates, Timothy J. Hagar, (843) 442-1872, (843) 853-8550 fax, [email protected], www.restaurantstore.com

MONTANA BAKERY The Bikery is an established business and located in a “high visibility” area of the CBD in Red Lodge, Mont. The dough artisans offer a unique product line of brick oven baked pastries, bagels, breads, sweet treats, teas, coffees and home of the “Big Daddy”. The Bikery’s brick oven pizzas are great gastronomical delights. There is a comfortable eating area for nice conversation and relaxation. The building has 1,735+ sq. ft. with two ½ baths. The upstairs has and office with the potential for bedrooms and living area. The site size is 2,750 sq. ft. Sale includes: Recipes, FF & E, and Real Estate. Contact Jim Kadous, Broker-Coal Creek Realty, (406) 446-2266, [email protected]

FOR SALE Bongard “cervap” gas-fired deck oven. 4 decks, 8 doors, 146 sq. ft. baking space. Great condition, 10 years old. $20,000 assembled or $25,000 packed and ready to go. Waterbury, Vt. Available October of 2007. Contact Randy. (802) 244-0966 or [email protected].

The Bread Bakers Guild of America

Mission Statement:The Bread Bakers Guild of America shapes the knowledge and skills of the artisan baking community through education. Contact info: The Bread Bakers Guild of America3203 Maryland AvenueNorth Versailles, Pa. 15137Phone: (412) 823-2080Fax: (412) 823-2495E-Mail: [email protected] Site: www.bbga.org

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