Team USA - Current
Bread Bakers Guild Team USA 2010
Positions on Bread Bakers Guild Team USA 2010 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.
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. Click here to view video of the North and South Americasat the 2010 Louis Lesaffre Cup competition held in Las Vegas, Nevada.
2012 Competitors:
Coupe du Monde de la Boulangerie
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Artistic Design
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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. |
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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 currently is self-employed and selling his creations at local farmers markets in Sonoma County, CA. |
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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. |
Team USA 2010 Members
Artistic Design
- David DeCesare
- Harry Peemoeller
- Steven Sands
Baguette & Specialty Breads
- Roger Gural
- John Tredgold
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Mike Zakowski
Viennoiserie
- Jeremey Gadouas
- Eric Guilbert
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Michael Rhoads
