Harry Peemoeller will compete in the artistic competition during the upcoming Bakery Masters event. The theme is Music of the World. bake: Without giving away any secrets, can you discuss any of the ideas or techniques you are going to use? Mike Zakowski: Not much hasn't been done in bread as it's been around for thousands of years, but the local grain movement is on the rise. Definitely use of local grains, as well as other local ingredients, just trying to come up with new and creative grain and ingredient based breads with creative shaping and stenciling ideas. Harry Peemoeller: The theme is "Music of the World," and I have narrowed it down to some ideas that need to be fine-tuned and executed. There are no secrets at this point, some techniques and ideas will develop during practice. My focus is to develop a beautiful sculpture that inspires me to stay after work and come back on weekends to keep pounding away. bakemag.com | NOV 2013 > 41http://www.parwaytryson.com http://www.bakemag.com