Team USA - Current
Positions on Bread Bakers Guild Team USA are open to any American baker who qualifies. The team is composed of three bakers specializing in one of three categories: Baguette & Specialty Breads, Viennoiserie, or Artistic Design.
In March 2015, the following members of Bread Bakers Team USA 2016 were selected from a series of tryouts held at various locations and dates.
They competed in the 2016 Coupe du Monde de la Boulangerie held at Europain in Paris, France, February 5-9, 2016.
Coupe du Monde de la Boulangerie
Jacob Baggenstos began baking at age 19. He attended culinary school in Olympia, Washington with a focus on baking and pastry.After graduating, he went to work for Grand Central Bakery in Seattle. There he honed his skill with rustic breads before leaving to take over a Viennoiserie position at Bakery Nouveau, where he began practicing the discipline of bread showpiece.
He is currently the Pastry Chef at Bakery Nouveau's Capitol Hill location in Seattle, Washington.
Nicky Giusto is a fourth generation miller and baker who grew up in the world of bread. Nicky learned production baking in large pan bread and sourdough bakeries with his uncle, Keith Giusto. He later honed his skills by training with Didier Rosada and Mike Zakowski. Nicky has an in-depth understanding of how ingredient quality and processing methods contribute to the success of artisan bread.
He currently works for The Central Milling Company developing bread programs and providing tech support for their customers, in addition to holding workshops for bakers of all levels. He is also an owner and contributor to the bread program at Eva’s Bakery in Salt Lake City.
In 2013, Nicky won Grand Prize in the Artisan Baking category at the America’s Best Raisin Bread Baking competition.
JEFFREY DE LEON
Jeffrey de Leon, a native of Southern California, is the Group Pastry Chef for Farmshop in Santa Monica, CA.
After graduating from Le Cordon Bleu in Pasadena with a degree in culinary arts, he was awarded a pastry internship at Thomas Keller's Bouchon in Las Vegas. This led to other opportunities within the company: he helped lead the team in Yountville and was part of the opening team for Bouchon in Beverly Hills.When he was Executive Pastry Chef for the Grand America Hotel in Salt Lake City, UT, the hotel’s patisserie was named “Best of Salt Lake” and “Best of State.”
Jeffrey currently spends the majority of his time at Farmshop's new commissary bakery in Culver City, CA.
Facility Hosts (Tryouts/Finals)
The following facilities donated space and ingredients to host the Bread Bakers Guild Team USA tryouts and finals:
Ciril Hitz, Solveig Tofte,
Craig Ponsford, Mitch Stamm, Jeffrey Hamelman, Coach Harry Peemoeller
We would like to also thank the following BBGA Members who volunteered their time to judge the Team USA Tryouts at various locations all over the country:
- Jory Downer
- Jeffrey Hamelman
- Ciril Hitz
- Harry Peemoeller
- Craig Ponsford
- Mitch Stamm
READ MORE ABOUT TEAM USA