bakingbuyer - June 2011 - (Page 23)

BREADWINNERS Team USA Profile Bread Bakers Guild Team USA was awarded first place for North and Central America in the Louis Lesaffre Cup, the prestigious international baking competition held in Las Vegas, NV, during IBIE 2010, the largest baking trade show in the United States. By winning this title, Bread Bakers Guild Team USA has secured a coveted place in the Coupe du Monde de la Boulangerie (The World Cup of Baking), which will take place in Paris in 2012. Leading up to this event, Baking Buyer will profile one Team USA member in each issue this year. This month we feature Michael Rhoads, who qualified in Viennoiserie. Vermont. I am working on overhauling the baking and pastry arts program – to bring what’s happening in 2010 to the Institute. I love education. 3. What motivated you to become part of Team USA? After I joined the Bread Bakers Guild, I tried out several times for the team. It’s a real honor to make it on the team. The Bread Bakers Guild offers a great opportunity to relate to others with the same passion you have. 4. What did you enjoy about competing at SIGEP in Italy earlier this year, and what was that experience like? SIGEP gave me a unique opportunity to learn about baking artisan bread in less than 8 hours. At Sigep, the competition was 4½ hours. That’s very fast paced. To do that, we used a high percentage of preferments. I am used to making a 36 hour levain with multiple builds. We wanted to create the same flavor in a short period of time. I took cracked wheat and built a starter with that. The cracked wheat helped generate a sour note in a short period of time. 5. Your formula for Walnut Levain won the SIGEP prize for Best Traditional Bread. How did that feel? It was a huge honor. The competition spoke to me about how Italy loves food. They have a passion for food and a passion for local ingredients. They were very fair assessors of the flavors people put forth. 6. What local ingredients did you use? I wanted to feature something Vermont. I found a black walnut harvester in Vermont, and 15% of the walnuts used in the Walnut Levain were black walnuts. They added a wine-y, mushroom-y flavor. I knew local flavor was going to be important in Italy. I thought the best idea is to bring our local ingredients to them, to show them we have artisan ingredients just like they do in their country. What does it mean to you to be part of Team USA, and what influences do you hope you can have on the baking industry? The Guild has given me a lot. Getting formulations. Getting to work with all these great bakers. I’m hoping the US team will do another practice up here. 1. How did you get your start in baking? What are your first memories? I started baking right after attending the University of Montana. I volunteered time at a bakery and loved everything about it. Later, I moved to California. From Alan Scott of Oven Crafters, I learned not to put anything in bread. Then I took a line position at The French Laundry. As soon as I didn’t have bread in my life, I missed it terribly. 2. Where do you work today, and what do you like most about it? I used to own B&R Artisan Bread in Framingham, Massachusetts. Last year I got the unique opportunity to become the Baking and Pastry Department Chair for the New England Culinary Institute in 8. What else are you working on? I’m looking to become a Certified Master Baker. There are a couple stages. Right now, I have started practicing how to do cakes. As bakery owner, you have to be able to do them all. 9. How do you like Team USA’s chances next year in Paris? I’ll be rooting for whoever goes to France. We have a great group of guys – friends from all across the country. JOHN UNREIN JUNE 11 · BAKING BUYER · 23

Table of Contents for the Digital Edition of bakingbuyer - June 2011

bakingbuyer - June 2011
EDITOR’S NOTE - High-Tech Anxiety
CONTENTS
INDUSTRY NEWS
Dawn Named Main Vendor for RPIA
Caravan Raises $50,000 for March of Dimes
The Baking Channel
The Whole Truth About Whole Grains: Installment One
Team USA Profile
Designer Cookies
CAKELETS: Small Size, Big Buzz
Don’t Dodge Bad Reviews
Healthful Chocolates
Chocoveda’s Healing Chocolate Collections
New Chocolate Cookbook
Box Lunches: Leveraging Gluten- and Allergen-Free Options
The Foodservice Industry’s Hottest Trends:
How the Internet is Shaping Food Choices
FMI Hot Trends of 2011
Pass the Popcorn
Get on the Brand-Wagon
Power in Partnership
Ready for Donuts?
Donut Trivia
Juice Bar of Options
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Reflections of a small town Baker
Baker's Dozen
BakeMark's Panadería
INTRODUCTORY LETTER - Tres Leches en Texas
En Camino Hacia Al Público En General
Cuatro Leches: El Próximo Gusto Popular
Tendencias en la Compra de Comestibles
Pasteles Tres Leches
Porción Individual
Fomentando Las Ventas
PERFILES - Fiesta Mart
PERFILES - Anakaren Bakery
PERFILES - Pan Tierra Caliente
PERFILES - Panadería Abuelito
PERFILES - LaCaroz Bakeries
PERFILES - Super Plaza
PRODUCTOS DESTACADOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Moving Toward the Mainstream
Cuatro Leches: The Next Big Thing
Trends in Food Purchasing
Tres Leches Cakes
Encouraging Sales
PROFILES - Fiesta Mart
PROFILES - Anakaren Bakery
PROFILES - Pan Tierra Caliente
PROFILES - Panadería Abuelito
PROFILES - LaCaroz Bakeries
PROFILES - Super Plaza
CALENDAR
FEATURED PRODUCTS FROM TRIGAL DORADO

bakingbuyer - June 2011