bake - November 2013 - 42

Team USA members showcased their award-winning skills at the 2012 Coupe du Monde de la Boulangerie.

bake: How will competing in Bakery Masters be different

bake: How do like your chances for succeeding in Paris?

than competing on the Coupe du Monde Team USA?
Mike Zakowski: I know the list of competitors and it will be
Mike Zakowski: The difference would be the support as a

a hard fought competition, but I like my chances of doing

team. It was more structured for us to travel around and

very well.

practice together by the Bread Bakers Guild of America.
Although they are still supporting us, it's not as struc-

Harry Peemoeller: I believe that success can not only be

tured and it's left up to me to focus and dedicate the time

measured by coming in ﬁrst (I know it sounds like a cliché)

to practice and ready myself for the Masters. The actual

but being chosen to this event is already an honor. It is

competition will be very similar to the World Cup with a few

almost like the Oscars-being nominated on such a big

added things. It should be very exciting.

stage is an accomplishment for our craft.

Harry Peemoeller: Every competition takes on a life on

bake: Will you have any free time to check out the French

its own once it starts, and it is the unknown that one can't

bakery scene? If so, where might you like to explore?

exactly prepare for. The difference of the Masters for me is
that this is an individual competition where the tremendous

Mike Zakowski: Yes, after the 12th of March I will be free

extra pressure of being part of a team is not present. On

to explore the French countryside, and I will be staying for

the ﬂip side, during the competition you will not get any

about two weeks after the competition. I will be traveling

support or help from your teammates, as well. I don't have

southwest this time to visit boulangeries out in the coun-

to make any sandwiches, and I don't have to ﬁnd a way to

tryside and see their local grains and mills and, of course,

incorporate them into the sculpture.

bakers.

bake: What's it like competing on the world stage in Paris

Harry Peemoeller: I will stay a couple of days and spend

alongside so many gifted bread bakers?

time with my family. I hope I can squeeze in a couple of
bakery visits. It will be somewhat of a balancing act. The

Mike Zakowski: It's fun and exciting to meet bakers from all

next couple of months will take a lot of time away from

over the world and that is the point of the competition to

family-shared events, and I have to make up some of that

bring us all together and compete on such a stage in Paris.

time after the event.

Harry Peemoeller: It is a great validation of the level and

The international stage

talent in artisan baking here in the States. The Bread Bakers

Beyond the 2014 Bakery Masters event, there are two other

Guild is very much committed to support its mission of

key international competitions at Europain. The International

educating and sharing, and over the years, American bakers

Confectionery Art Competition is the only international compe-

were able to go toe to toe with some of the craftsmen

tition involving mixed teams (16), which will have 20 hours to

from countries with centuries of bread baking tradition. It

prepare 13 edible works of art. Finally, the French Schools Cup

is an honor as much as it is challenging and perhaps a little

involves teams of three young trainees in artisan baking and

nerve-racking to be honest.

pastry-making. JOHN U N R EIN

42 < NOV 2013 | bakemag.com

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