Team USA 2020

The Bread Bakers Guild of America is officially beginning the selection process for Bread Bakers Guild Team USA that will complete in the Coupe Louis Lesaffre regional qualifier in 2019 and then if selected, subsequently compete in the Coupe du Monde de la Boulangerie in Paris in 2020. The team will consist of three team members and three alternates for each category.

You will find a copy of the rules from the 2016 Coupe du Monde de La Boulangerie here. These will give you an idea of what the competition entails.

Selecting the team is only the first step of the process. If selected as one of the three team 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 team practices will generally occur on a Thursday—Sunday, at least once a month initially, then twice a month as we get closer to the competition. This is subject to change. Practices may be scheduled more frequently or for longer stretches of time.

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 of the team 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 Coupe du Monde.

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


In order to comply with the official rules of the Coupe du Monde we will be following the same rules for our selection process.  All Applicants must meet the following criteria:

Competitors must be aged between 18 and 55 at the time of the competition. (Event held in February or March 2020)
Each competitor must be working and must have proven professional experience
Competitors cannot be demonstrators or professionals working directly or indirectly for equipment, raw materials, or ingredients company
Be a national of the country they are representing OR have proof of five years' residency in the country and be working there at the time of the competition
Competitors can participate in a maximum of two Louis Lesaffre Cups and two Bakery World Cups (in teams)


 

Application Process for Team USA 2020

  • Send requested files by email to:  cathy@bbga.org with “Team USA 2020 Application” in subject line


OR

  • by mail on CD by mail postmarked no later than September 30, 2017 to:

Cathy Wayne
The Bread Bakers Guild of America
670 West Napa Street, Suite B
Sonoma, CA 95476

If you have any questions regarding the Application process, please email cathy@bbga.org or call (707) 935-1468.


 

Upon review of the applications by the BBGA, those candidates that are judged as having the necessary skills and background to be part of the team will be selected to participate in a practical tryout. There will be up to nine candidates for each category selected for this.  In some cases, we may choose more or less than nine.

Team Selection Timeline
Please Note:  Rules & Timelines are subject to change
September 30, 2017 Application Deadline
Winter 2017/2018 Semifinals
Candidates will be asked to travel to a predetermined site for the tryout at their expense. The timing will be determined by the availability of the host facilities
Spring 2018 Finals
Maximum of three Candidates for each category will then be chosen to compete in a final competition which will result in the selection of one candidate from each category and one alternate to be part of Team USA

 


Download Application Form here


 

Questions to Incorporate within your Application (all categories)

You may apply for more than one category but you must then complete a separate application process for each.

Your application must include:

  • Completed Team USA 2020 Application Form
  • Responses to the following questions
  • All items for your selected category
     
  1. Why do you want to compete in the Coupe du Monde de la Boulangerie?
     
  2. How do you feel competing will benefit you and the Guild?
     
  3. Have you attended the Coupe du Monde de la Boulangerie or Bakery Masters in the past?
     
  4. Have you tried out for a spot on a previous team? If so, what year and what category?
     
  5. What makes you most qualified to compete in the category you have applied for?

 

Baguette & Breads of the World Category
Completed Application (see “Questions” above)
Resume or CV
Three professional references

Three formulas in spreadsheet format for 10 kg of dough with baker’s percentage and process notes that you feel best exemplify your skills and style of baking and demonstrate your proficiency in this category.

  • Formulas may be for any type of baguettes or specialty breads
  • Formulas submitted will only be shared with the selection committee and may still be used in the practical part of the tryout process
  • Include a brief description with the formula (Optional)
There should be a separate file with a picture of each finished product

 

Viennoiseries & Savory Bakery Category
Completed Application (see “Questions” above)
Resume or CV
Three professional references

Three formulas in spreadsheet format for 2 kg of dough with baker’s percentage that you feel best exemplify your skills and style of baking and demonstrate your proficiency in this category.

  • The formulas need to be for a completed, individual breakfast pastry, including any fillings
  • They all must be for sweet enriched dough
  • At least one formula must be for a fermented and laminated product and one for a non-laminated fermented product
  • You may wish to include a brief description with the formula
There should be a separate file with a picture of each finished product

 

Artistic Creation Category
Completed Application (see “Questions” above)
Resume or CV
Three professional references

Three photos or drawings including descriptions of bread or pastry based creations that exemplify your ability to compete in this category.

  • The pieces should display your style, design sense, and creative expression
  • The explanation should give a background on the piece, explanation of the elements used, and explanation of any techniques that you feel are unique or special
  • This category has the most freedom of any of the three, therefore, you are encouraged to be generous with your descriptions


If you have any questions regarding the Application process, please email cathy@bbga.org or call (707) 935-1468.

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