bake - April 2012 - 48

before) to create six different types of baguette and specialty breads. His favorite was the Organic Nutritional submission, a 75% California stone-milled wheat, Yecora Roja, which was milled in his home state of California. Alhtough American consumers tend to prefer convenience and longevity over fresh bread that simply doesn’t have the shelf life, Zakowski works hard to counter that with quality, healthy breads. “I’m all about the local organic seed,” Zackowski says. “All my products are 100% organic.” Viennoiserie For his Viennese pastries, the challenge for Gadouas was to create unique ﬂavor proﬁles that told stories around those ﬂavors. “I wanted everything to be interesting to eat,” he says. Each Tryouts for the next Bread Bakers Guild Team USA will begin in 2013. Visit www. bbga.org for more information. Creating pieces that told a story helped Gadouas develop those complex ﬂavor proﬁles. “As you choose the ﬂavors and textures, you can see the story unfold,” he says. “And as it unfolds, the story begins to dictate the formula.” This was evident in his Leavened Dough submission, Honeycomb. The ﬁlling consisted of pistachio marzipan with an apricot jam made from California dried apricots and an orange blossom water. “Notes of honey made it come together. It was ﬂoral and light tasting,” he says. The complexity of the ﬂavors associated the honeybees pollinating the ﬂowers and the apricot trees, hence the name Honeycomb. Artistic Design As a German immigrant, Peemoeller developed an artistic piece that represented the US from a global perspective. He chose the American West, particularly the transcontinental railroad. “This resonates with me as an immigrant, because it gave people opportunity, and it resembles the American spirit. You take a risk and build something together.” Not only does this paint a picture of the American spirit, but also the spirit of Team USA. “Three years ago when this all started, we took a chance,” Peemoeller says. “You have to have perseverance, and you have to have a positive outlook.” What’s next for Team USA Each baker made personal and professional sacriﬁces to become three of only a dozen American bakers to have the privilege of standing on the podium at Coupe du Monde. But it wasn’t all about placing in the competition. “We accomplished what we set out to do,” Gadouas says. “We represented American baking well — placing is a bonus.” Yankellow agrees. “There’s no point in worrying about what we can’t control,” piece he presented had at least three to four ﬂavors and two to three textures. “We really pushed ﬂavor, because it was a higher percentage of points,” he says.
Team USA spent three years preparing for Coupe du Monde de la Boulangerie in Paris, France.

48 < APR 2012 | bakemag.com

PHOTOGRPAHY COURTESY OF EUROPAIN

http://www.bbga.org http://www.bloemhof.com http://www.bakemag.com

bake - April 2012

Table of Contents for the Digital Edition of bake - April 2012