Team USA - Current


Positions on Bread Bakers Guild Team USA are open to any American baker who qualifies. The team will be composed of up to nine bakers, each specializing in one of three categories: Baguette & Specialty Breads, Viennoiserie, or Artistic Design.  From this team three competitors will be selected to compete in the North American Louis Lesaffre Cup. 


Bread Bakers Guild Team USA - Updates

In March 2012, The Bread Bakers Team USA competed in the Coupe du Monde de la Boulangarie in Paris, France. The Bread Bakers Guild Team USA won the second place honors at the Coupe du Monde de la Boulangerie in Paris.

In attendance for the announcement ceremony were 150 Bread Bakers Guild members and family supporters. The final results were:
                                1st:    Japan
                                2nd:   USA
                                3rd:   Taiwan

Congratulations to The Bread Bakers Guild Team USA on its hard-earned win. Team USA members Mike Zakowski, Jeremey Gadouas and Harry Peemoeller have dedicated countless hours to this effort.

We would like to also thank Jeff Yankellow, Jory Downer and Ciril Hitz who volunteered their time to coach Team USA at various locations all over the country.

Click here to view video and more information about the Paris competition.


In September 2010, the following members of Bread Bakers Team USA 2010 competed in the Louis Lesaffre Cup competition and was awarded a position in the 2012 Coupe du Monde de la Boulangerie.


2012 Competitors:
Coupe du Monde de la Boulangerie


Harry Peemoeller - Artistic Design


Artistic Design




Harry Peemoeller is a Certified Master Baker and a graduate of  Baking Academy Hanover in his native Germany.  Before moving to the United States in 1989, he owned a bakery in Hamburg.

His baking and artistry have won numerous honors.  In 2008 his team placed first in the Viennoiserie and Specialty Bread / Baguette category at the National Bread and Pastry Championship in Atlantic City, and he won a gold medal in the Decorative Bread category at the 2009 Retail Bakers Association National Convention.  His artistic design showpiece at the American Culinary Federation Southeastern Conference in 2009 was awarded both a gold medal and Best of Show.

He is Senior Instructor at Johnson & Wales University in Charlotte, North Carolina, where he teaches artisan bread classes in the baking and pastry program.



Mike Zakowski-Team USA


Baguette & Specialty Breads

Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois.  When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. 

He was a nationals finalist for Bread Bakers Guild Team USA in 2005 and 2008, before being selected for
Bread Bakers Guild Team USA 2010.

He was the Operations Manager at Artisan Bakers in Sonoma, California for five years 

He currently is self-employed and selling his creations at local farmers markets in Sonoma County, CA.



Jeremey Gadouas-Viennoiserie



Jeremey Gadouas began baking when he was 21 and attended culinary school in California and the American Institute of Baking in Manhattan, Kansas, where he completed a course in baking science and technology. 

After graduation, he worked for Zingerman’s Bakehouse in Ann Arbor, Michigan, and for the Hyatt Regency in Dearborn as their pastry chef. 

He left Michigan to help open Snohomish Bakery and Café in Snohomish, Washington.  After a year there as head baker, he went to work for Bakery Nouveau in West Seattle to learn more about breakfast pastry and desserts. 

He currently resides in Salt Lake City, Utah.


Team USA Members

Artistic Design

  • David DeCesare
  • Harry Peemoeller
  • Steven Sands

Baguette & Specialty Breads

  • Roger Gural 
  • John Tredgold
  • Mike Zakowski


  • Jeremey Gadouas
  • Eric Guilbert
  • Michael Rhoads


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