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
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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 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
READ MORE ABOUT TEAM USA
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Bread Bakers Guild
Team USA
