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The Mondial du Pain is organized by the Ambassadeurs du Pain, a French organization with a global membership. Two of the competition’s objectives are: 1) Perpetuating the craft of baking by developing younger bakers, and 2) Promoting the nutritional aspect of bread. To that end, each team is comprised of a head baker over the age of 25 and a commis (junior baker) under the age of 23 as well as a seasoned coach. To be considered for the team, complete the application in full. Each applicant for the candidate role should also produce and photograph 13 baguettes using the provided formula, along with 13 of an additional product—preferably a laminated item such as croissants. Photos should include a crumb shot and a group shot of all 13 loaves. Competitors must be prepared to commit significant hours and energy to practice, including travel to select training sessions as required. The frequency and duration of practice sessions will increase as the competition approaches. Competitors must also be self-starters who are highly motivated and thoroughly organized, capable of managing their own preparation alongside team commitments. It is also important to note that the team represents the United States and the Guild as a whole — it does not exist to promote any individual baker or bakery. Criteria for each position is:
In addition, the Head Baker and commis must be US citizens or Permanent Residents (Green card holders). The competition will take place in October 2027 in Nantes, France. |
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The History of Competition in the Guild |
The Guild has a long history of competition, going back to the first Team USA to compete in the Coupe du Monde de la Boulangerie in 1994. Baking competitions encourage interest and innovation in our craft, and promote education and community among bakers around the world. The mission of Team USA is:
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Team USA through the Years |
Coupe du Monde de la BoulangerieCreated in 1992 by the Meilleur Ouvrier de France Boulangerie Christian Vabret, the Coupe du Monde de la Boulangerie (Bakery World Cup) brings together the best bakery teams in the world. Every 2 years at the Europain show, the best teams from the international pre-selections, composed of three candidates each, compete in four categories: breads and baguettes and world breads, viennoiserie, and artistic design. Evaluated by a jury of professionals, the candidates must demonstrate rigor and creativity while respecting a theme associated with each competition. The Coupe du Monde de la Boulangerie has been instrumental in raising the profile of artisan baking globally and inspiring generations of bakers to pursue excellence in their field. |
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Not a Member and Want to Stay Connected & Learn More? | Questions about membership? Please contact us:The Bread Bakers Guild of America |