Mondial du Pain 2019

2017 Candidate & Team
Coach: Mitch Stamm, Candidate: Louis Volle, Commis: Lucas Monahan


Mondial du Pain 2019

The Bread Bakers Guild of America is excited about participating in the 7th Mondial du Pain.  This will be the second time The Bread Bakers Guild will sponsor a team in the competition.

The 7th Mondial du Pain (World of Bread Contest) is organized by the Ambassadeurs du Pain.

The World of Bread was designed to assess the professional skills of the participants to demonstrate, through practice, to a wide audience, the evolution and progress of Art Boulanger, give new ideas for gastronomy, nutrition and stimulate young profession. Great importance is attached to the preparation of neat, balanced and diverse breads, and also to an attractive presentation.

How Mondial du Pain Differs from the
Coupe du Monde de Boulangerie

The Mondial du Pain is similar to the Coupe du Monde in that the team is required to present a variety of Bread and Viennoiserie as well a showpiece within an 8 hour time frame.  However, it differs in that the team for the Mondial du pain is comprised of only one lead baker Candidate and a Commis (assistant) as opposed to a three person team.  The Candidate must perform all categories with the support of the Commis during the competition. The Commis does not work separately from the lead baker as an independent competitor.

The batch sizes are smaller in the Mondial du Pain than in the Coupe du Monde but the number of different products is similar. Another major difference is that the showpiece is smaller and is not made during the actual competition.  It is made in advance close to the competition date and then transported to the competition. After the baking is completed, there are an extra 30 minutes at the end of the competition in which the teams assemble the finished piece.

Like the Coupe du Monde, preparing for the Mondial du Pain requires a tremendous amount of dedication, commitment and hard work.  It is also an incredible learning experience in which the competitors learn and grow in the craft.



Qualifications to Apply

The candidates will consist of two members and two alternates for each of two positions.

  • All applicants are required to have a practice facility with all required equipment available immediately after selection in 2018-October 2019 (see equipment list).

Johnson & Wales will be partnering with The Guild by providing a practice facility for monthly practices in Providence, RI and/or Charlotte, NC.    The Commis will be a qualified Johnson & Wales student.

One of the documents listed below is the copy of the rules from the 2017 Mondial du Pain competition. These will give you an idea of what the competition entails.

Selecting the candidates is only the first step of the process. If selected as one of the two members, you will be required to uphold your responsibility to the team by practicing on your own time and attending practices that may be scheduled at facilities around the country. The practices will begin shortly after selection and will generally occur on a Friday—Sunday, at least once a month initially, then more frequently as we get closer to the competition. Please be sure that you are able to commit the time necessary before going through the application process. If you are selected as a member you will also need to be willing and able to commit no less than two consecutive weeks of time to travel to France for the Mondial du Pain.

All Applicants must be active members of The Bread Bakers Guild of America.

In order to comply with the official rules of the Mondial du Pain 2019, we will be following the same rules for our selection process. 

All applicants must meet the following criteria:

  •  Candidate must be over age 25 on January 1, 2018.
  •  Candidate must be a baker resident of the USA and have
  •  5 years minimum experience.

Application Deadline: Sunday, July 15, 2018

Please download forms to apply:


Please send any questions regarding application process to:

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