Team USA 2020

The Bread Bakers Guild of America has closed the application date for the selection process for Bread Bakers Guild Team USA that will complete in the Coupe Louis Lesaffre regional qualifier in 2019.  Then Team USA will subsequently compete in the Coupe du Monde de la Boulangerie in Paris in 2020. The team will consists of three team members and three alternates for each category.
 



Considering Applying for Team USA 2024?

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.

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 2024)
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)


Competition Categories

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.

  • Contact Us
  • Find Members
  • Classifieds
  • Store
Member Login
Search This Site
Find The Bread Bakers Guild on TwitterFollow The Bread Bakers Guild on Twitter Follow Us

Proud Sponsors of
Bread Bakers Guild
Team USA



King Arthur Flour Logo