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Issue 7

Featuring Bakery, Patisserie and Chocolate


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REQUEST YOUR PRESENTATION AT TASTETOMORROW.COM

Discover the latest trends in Bakery, Patisserie and Chocolate at www.tastetomorrow.com Taste Tomorrow is the world’s largest bakery, patisserie and chocolate consumer survey. Through in-depth insights into global and local consumer behaviours, attitudes and choices, this independent study carried out for Puratos offers a foodstep into the future, tracking the evolution of trends and unveiling new ones. The results? Fresh insights about health, convenience, experience, digital and more to stimulate innovation in the bakery, patisserie and chocolate sectors.

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Contents 9 - Jessica Prealpato named World Best Pastry Chef 16 - Crowd funded baker wins World Bread Award UK 22 - Japan wins World Bread Contest 27–Marta Torres – The Queen of Cookie Art 34 - Mervat Dissoky, a love affair with chocolate 38–For the Love of Chocolate Foundation 40–Jowita Woszczynska wins Cake Designers World Championship 44 - Karl De Smedt, the Sourdough Librarian 50 - Jonathan Bethony wins Tiptree Bread Awards USA 62–GrAiNZ, an international gathering of bakers 66 - Going against the grain at Durrow Mills 68 – San Francisco Sourdough, Tradition & Innovation 78 – Rising to our shared future: How technology affects the human element 86 – Lets sweeten up your life with Panela 88 - Iginio Massari – The Pastry Master 96–Kevin Clemenceau wins C3 Chocolate

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Front Cover Butterfly Pea Flower Print Sourdough Bread by Chanda Seng See her story on Page 122 www.bakeryglobal.com

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Contents

104–King Albert 1st in Chocolate, by Emmanuel Hamon 108 - Bakery & Patisserie at WorldSkills Russia 118 - Japan wins World Pastry,Chocolate & Ice Cream Championship 122–Chanda Seng – Artistic, Inventive Artisan Baker 128–Fresh Milling in the Bakery:Small steps open great possibilities 135–World's largest Bakery, Patisserie & Chocolate survey 138–UIBC Baker & Pastry Chef of the Year 142–How to upsell and do it brilliantly 146–Bridgewater Bakehouse wins Best Vanilla Slice in Australia 150 - Italian's make Best Panettone in the World 154–Jenny Heathers – Oreo Stout Bread Pudding recipe 160–Official Great Aussie Pie & Sausage Roll winners 166–Bakery & Pastry at Europain 2020 172–SIGEP, A Sweet Place To Be in 2020

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Expertise, from Plantation to Haute Gastronomy

VALRHONA ASIA-PACIFIC

www.valrhona.asia @valrhonaaustralia @valrhona_asia_pacific

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Jessica Préalpato named the World’s Best Pastry Chef

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Jessica Préalpato named the World’s Best Pastry Chef

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Jessica PrÊalpato named the World’s Best Pastry Chef

From left - Head Chef Romain Meder, Jessica Prealpato, and Denis Courtiade, the director of the Alain Ducasse restaurant www.bakeryglobal.com

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Jessica Préalpato named the World’s Best Pastry Chef The Head Pastry Chef at Alain Ducasse au Plaza Athénée in Paris, Jessica Préalpato, has been voted The World’s Best Pastry Chef 2019. “We are very excited to announce Jessica Préalpato as the recipient of The World’s Best Pastry Chef award, sponsored by Sosa,” says William Drew, Director of Content for The World’s 50 Best Restaurants. “Her creativity and devotion to the world of food and the art of baking makes her the perfect recipient of this award. Her cooking is absolutely of the moment: the way she manipulates natural sugars without sacrificing flavour chimes perfectly with the restaurant’s ideology and the cultural zeitgeist to cut down on sugar intake.” The World’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, is a celebration of the pinnacle of global gastronomy, bringing together a unique community of worldleading chefs, restaurateurs, foodlovers and global media for the Oscars of the dining world. On presentation of the award, Jessica Préalpato said: “It is an absolute honour to be recognised as The World’s Best Pastry Chef. As the daughter of two pastry chefs, I have been immersed in the world of culinary arts my entire life. This award represents my life journey and the passion I have for this art. I hope this award inspires emerging pastry chefs around the world.” 12

Born into a family of pastry cooks, dessert was always going to be a key player in Préalpato’s life. Growing up in Mont de Marsan, she first pursued a degree in psychology, before realising her true calling: to create natural desserts. Her work majors in the best use of seasonal produce, creating plates that are high in flavour, but also light on the palate. Jessica began her career in the kitchen at La Chèvre d’Or in Eze where she worked under Philippe Labbé. After several positions in restaurants in southwestern France, she then joined Frédéric Vardon’s team for the opening of the 39V restaurant in Paris, before moving to the Park Hyatt Paris-Vendôme. In November 2012, Frédéric Vardon offered her a position as Chef Pâtissière for the Corfou Group. During her tenure, she travelled throughout France and other parts of the world, including Dubai, Tokyo, Beirut and St. Petersburg. She learned extensively about other cultures and discovered new types of produce and styles of cooking, which she incorporated into her culinary repertoire. In November 2015, she joined the staff at Alain Ducasse au Plaza Athénée as Pastry Chef, working under chef de cuisine Romain Meder. At the acclaimed Parisian restaurant, currently ranked No.13 in The World’s 50 Best Restaurants 2018 list, she has further built her repertoire and reputation. Jessica’s signature dishes www.bakeryglobal.com


Jessica JessicaPréalpato Préalpatonamed namedthe theWorld’s World’sBest BestPastry PastryChef Chef

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Jessica Préalpato named the World’s Best Pastry Chef include strawberry clafoutis with frosted pine and Millason cake, and ‘figue’, which features figs cooked three ways with a fig ice cream and a light biscuit. She recently published Desseralité, her book on creative approaches to fruitbased desserts, which was released in November 2018.

as The World’s Best Pastry Chef 2019.”

Quico Sosa, CEO of Sosa Ingredients, comments: “We are dedicated to supporting chefs across the globe, and this award is the perfect opportunity to recognise the influence pastry chefs have on today’s gastronomic culture. Jessica’s dedication to her work is truly inspiring and she shares the same vision of modern and sustainable gastronomy with Sosa: more texture, more taste, less sugar and less fat. We support and acknowledge her expertise

The selection processes

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In receiving this award, Jessica Préalpato joins an elite group of worldclass pastry chefs, including 2018 winner Cédric Grolet, 2017 winner Dominique Ansel, 2016 winner Pierre Hermé and 2015 winner Albert Adrià in The World’s Best Pastry Chef hall of fame. The World’s Best Pastry Chef is voted for by more than 1,000 international restaurant industry experts and welltravelled gourmets who make up The World’s 50 Best Restaurants Academy. The Academy comprises 26 separate regions around the world, each of which has 40 members, including a chairperson.

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FOR THE 50th TIME IN COLOGNE

WELCOME TO ISM – THE WORLD‘S LARGEST TRADE FAIR FOR SWEETS AND SNACKS

COLOGNE, GERMANY

02.02.–05.02.2020 www.ism-cologne.com

Koelnmesse GmbH Messeplatz 1, 50679 Köln, Germany Tel. +49 1806 002 200, Fax +49 221 821 99 1220 ism@visitor.koelnmesse.de

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Crowd funded baker wins

Images – Henry Kenyon

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s World Bread Award UK

Category Winners Line Up www.bakeryglobal.com

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Crowd funded baker wins World Bread Award UK British bakers gathered at St John’s Church, Hyde Park, London in October for the announcement of the winners of Tiptree World Bread Awards UK. The mornings judging took place at Cathedral Hall, Westminster Cathedral with 100 judges on hand, included Apollonia Poilâne of the legendary Paris bakery Poilâne and Harry Lomas, Executive Head Chef, Wembley Stadium. Stephen Hallam, Chair of the Judges was delighted to declare Hippy Bread made by Andy Strang, of Bread by Bike, overall winner as he presented him with a trophy, cheque for £1000, a Tiptree hamper and KitchenAid equipment. Andy’s triumph came from his win of the Brook Food Authentic Sourdough with Added Ingredients category which beat off competition from hundreds of loaves sent in from around the United Kingdom. His Hippy Bread was a rye and wheat sourdough with poppy, flax, pumpkin and sunflower seeds and fermented for 24 hours. Chair of Judges Stephen Hallam said, “ Andy’s bread ticked all the boxes, it looked great, had a good aroma, and the wow factor in terms of flavor”. Andy Strange began baking bread from his home kitchen in Finsbury Park and delivering his products by push bike to local customers in north London. The attempt to bake the perfect loaf was for Andy, a way to distract himself from writing his PhD thesis.

in a small local café called Blighty Coffee, but within 16 months, due to an incredible following by local bread lovers the little micro-bakery at Blighty had also grown too small. Luck was once again with Andy as he found vacant premises on Brecknock Road near Kentish Town which could be transformed into an actual bakery, but the setup would not be cheap, especially in London. It takes a lot of work and a great cost to turn premises into a bakery with lots of equipment to purchase including commercial deck oven and spiral mixer. To finance the bakery, Andy went through www.kickstarter.com to source backing of £7,000 and reached £12.500 at the end of the kick start period by 271 pledges. Andy said, “Our Bread by Bike kickstart campaign received an unbelievable amount of support - really mind blowing. We met our target in five days, were featured in the local news and even chosen as one of Kickstarter's ‘Projects We Love’. The best news of all was confirming that we were really going to be an independent bakery. Bread by Bike continues its cycling theme. All the wholesale deliveries, to local cafes, restaurants, pubs, hotels and delis are distributed by electric bike.

Tiptree World Bread Awards with Brook Food, launched in January 2013, At first, he was delivering to friends, then celebrate the very best of British bread friends of friends, and before long, the baking. “The choice, range and quality of demand became too big for his home bread in Britain today is immense,” says kitchen, so he rented part of the kitchen Caroline Kenyon, Director of the Awards.

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Crowd funded baker wins World Bread Award UK

From left - Scott Goodfellow, Joint Managing Director, Tiptree | Andy Strang, Bread by Bike | Morgan Williams, Baker, Bread By Bike | Stephen Hallam, MD Dickinson and Morris www.bakeryglobal.com

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2 INTERNATIONAL CONTESTS > BAKERY WORLD CUP > EUROPEAN PASTRY CUP, CONTINENTAL SELECTION OF THE “COUPE DU MONDE DE LA PÂTISSERIE 2021”

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Japan Wins Worl

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ld Bread Contest

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Japan Wins World Bread Contest In October, 18 teams from 5 continents competed against each other in front of an international jury to elect the winner of the 7th World Bread Contest (Mondial du Pain). The competition created and organised by the Ambassadors of Bread in 2007 was held in Nandes, France at the Serbotel Fair which created an exceptional ephemeral competition space for the occasion. A total of 16 countries including France, Japan, Switzerland, China, Belgium, Brazil, Ivory Coast, South Korea, Ghana, Italy, Mali, Peru, The Netherlands, Philippines, Ukraine and Taiwan, battled it out in a competition full of true masters of their trade. After the deliberation, an international jury decided to grant Japan the victory, second place went to Taiwan, and third place went to France. The competition, which for the first time was attended by four female assistants, also awarded six special awards: bio bread to France, snacking to Japan, pastries to Taiwan, flavor and nutrition to Belgium, artistic piece to Japan, and best assistant to Japan.

attractive presentation. Nutrition is highlighted, through the development of a bread nutrition, which considers the optimization of the nutritional value of bread, while respecting the taste, with the awarding of a special prize "taste and nutrition ". In order to support consumer expectations and the evolution of our profession towards out-of-home catering, it is added to the subject, the realization of a balanced sandwich. It must be original in terms of taste and form, consider the nutritional values and the balanced diet. The World of Bread illustrates the ability of the profession to adapt to the current demands of consumption and meet consumer expectations. The contest is open to all bakers, male or female, of the nationality of the country they represent over 25 years of age.

The World of Bread was designed to The competition comprised of 9 1/2 assess the professional skills of the hours of intense work with 1 ½ hours participants to demonstrate, through allocated the day prior to the practice, to a wide audience, the competition and 8 hours on the day of evolution and progress of Art the competition. Boulanger, give new ideas for gastronomy, nutrition and stimulate Great importance is attached to the young profession. preparation of neat, balanced and diversified breads, as well as to an www.ambassadeursdupain.com/ 24

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Japan Wins World Bread Contest

Japans spectacular showpiece www.bakeryglobal.com

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Marta Torres - The Q

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Queen of Cookie Art

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Marta Torres - The Queen of Cookie Art If you love Cookie Art, you will no doubt know the name ‘Marta Torres’ who has reached cookie stardom at an unprecedented level. The go to girl when it comes to major International Cake Exhibitions requiring a big name draw card for their events. Originally from the corporate world of banking and consulting, Marta knew nothing about royal icing or cookies until 5 years ago. Finding her new selftaught passion by accident she entered a cookie art competition and won, and this changed her life dramatically and propelled her into celebrity status. Now an international teacher in popular demand for her dimensional piping techniques, Marta travels the globe by request to judge cookie competitions for prestigious events which include the world’s largest International cake exhibitions. Bakery Global caught up with Marta to find out more about her incredible journey. I’m from Lisbon, Portugal and part of a huge family with 8 brothers and sisters, you can imagine the lively childhood I had. I have lived in various different countries for 20 years including Brazil, Hong Kong - China, Japan and Spain. A number of years ago I moved back to the Iberian Peninsula, due to the financial economy crisis, I found 28

myself unemployed and my husband on an early retirement. Leaving the corporate world, in my case, wasn’t an option. It was hard, I was unemployed, I was lost, I had no purpose in life. But I could never imagine in my most wildest dreams that it would be cookies that would come to my rescue. I was introduced to cookies by my daughter who lives in the USA where cookies are very popular as we all know. I didn’t like it at all but promised my daughter I would practice making them for the next six months. Having had no previous experience in this art form, that lack of knowledge made me challenge myself in order to accomplish what I had in mind. During the trial periods, which I call growing periods, every single step and every adversity helped me to find new aways and improve some already known. Mastering an art, is a matter of constante practice, study and passion. I have to confess that when I started, I would never ever imagine that I could have skills for cookie decorating and now, my cookie journey has taken me far beyond my expectation. Within one year I had received my first invitation to teach abroad, and now I have travelled to over 30 countries where I have shared my art with more than 1,500 students from all over the world. I was extremely lucky by ending up doing what I like the most, which is sharing my art, my techniques, together with my experience. I do want www.bakeryglobal.com


Marta Torres - The Queen of Cookie Art to empower my students and make them believe in themselves, showing them the way for a sweet and happy life with this cookie art. Did you have any prior experience with baking? Yes, I studied professional bread courses at the Culinary Institute of America and the Institute of Culinary Education, both in New York. My background on bread studies, helped me to understand and choose the best flours, understand protein, ratio butter to flour, temperatures of ingredients, etc., that helps to make a better “canvas” for my cookies. Which I also cover in my classes, everything matters for better results. Any form of decoration with sugar was completely unknown to me. Royal icing wasn’t part of my life or even

culture. I did try several recipes and didn’t like them, until one day I got what I was looking for. The perfect combination of sugar type, and egg protein. Having a perfect recipe and manipulating it according to the use you have in mind, the magic happens. That was when I started to enjoy creating my little cookies, when I started to see that what I was envisioning could be done. I would say that cookies gave me a new life, and I’m so thankful for it. Did you ever see cookie art practiced by anyone in your country? No, cookie decorating art is not part of our culture in Portugal. I would say that I was one of the first to introduce it into this country. Nowadays I get more and more students in Portugal wanting to learn from me, most of the

Photo by Henry Kenyon www.bakeryglobal.com

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Marta Torres - The Queen of Cookie Art attendees are either teachers or cake sellers who want to complement their cakes with matching cookies. My country is famous for it’s gastronomy, including it’s conventual sweets, and of course “Pasteis de Belém”, the most amazing pastries that are known overseas as egg tarts. Do you find it hard sometimes jetsetting around the world? No, because I love what I do and enjoy working hard with very intense and long days, when teaching I work about 17 hours a day, starting at 4:30am, when we do what we like the most, everything becomes so enjoyable and pleasant. Has social media been helpful to you? Social Media is indeed the only way I use to show my work and get people to know where I’ll be teaching throughout the year. We need to be very assertive and active. It’s a bit time consuming but I get pleasure not just showing my own work, but seeing others works as well, liking and commenting, being proactive in groups, giving support and cheering up. It’s a virtual family we create. Getting others to know my work through social media, gave me the honour of being: Winner 2016 EAGA Awards for “Most Inspirational Royal 30

Icing Artist” (Hong Kong), Finalist at the 2015 Cake Masters Magazine Awards (AKA Cookie Oscars) (UK), Finalist Peoples Choice Awards 2017 (USA), and triple Finalist in Collaboration Category for 4 years in a row, having participating in 3 out of the 4 Finalist Collaborations. Winning these awards have been a major factor in being invited to Judge, and Invited as a teacher in Cake shows around world, namely, the prestigious Cake International in Birmingham,UK, Cake Show Istambul, Milan-Italy, Orlando-USA, Hong Kong, and the list goes on. All of this must have made you popular with the media? In Portugal I was invited for a TV program to show my art, and the feedback I got was incredible, and a Portuguese magazine even made a ‘Special Edition’ just on my work. I felt so honoured for such invitations. I have works published in both local and foreign magazines, and have made tutorials for some of them. Apart from teaching, I do like to participate in International Collaborations, that give me the opportunity of creating works more challenging, works different than those for the classes. A message to other people considering entering competitions. www.bakeryglobal.com


Marta Torres - The Queen of Cookie Art I often listen to people saying that I’m an inspiration for them, I feel honoured and humbled with it, others want to be like me. My advice is, Work for Excellence, not for success, the rest will come naturally. Don’t compare yourself to others, we are all different, just keep going, learning and mastering your skills. We all are unique!

Competing in Cake shows might sound intimidating, but I always challenge my students to do so. I would say this is the period when we grow the most, when we challenge ourselves like no other, when we look for perfection, when we master the skills. Nobody will be the same after competing, you will realise that you are more capable and skilled than you thought… at the end, it was just being

Photo by Henry Kenyon www.bakeryglobal.com

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Marta Torres - The Queen of Cookie Art afraid that refrained you from being at your best. My advice as a judge is, stick to the rules, if you need advice or have doubts, contact and ask any question you may have. Do your best and relax!!

If you would like to host one of Marta’s classes or want to know where she will be next, please send her an email to: Email

info@marta-torres.pt

Where do you see your future?

Website

www.marta-torres.pt

I do love and enjoy sharing my art. As long as people want to learn from me and I stay passionate about it, I’ll do what I love the most. I would love as well to create my own studio in the future, where I could create everything that is stored in my head and being able to bring people from around world to meet me and work closer.

Instagram https://www.instagram.com/ thecookielab_by_marta_torres/

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Facebook: https://www.facebook.com/ marta.torres.71653 Facebook https://www.facebook.com/ TheCookieLab.MartaTorres/

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Mervat Dissoky, a love “Nothing is better than doing what you love, and I know this because I have fallen in love with chocolate, it is my passion and fine chocolate artwork is my identity. The fragrant smell, overwhelming my sensations as it melts. I see the chocolate sway on the marble like a ballerina on a stage. My happiness soars as I mould it into precious chocolate jewellery, velvetysmooth and shining so bright.�

Her dream to become one of the worlds greats eventually became reality through her dedication, determination, and guidance from the masters of the industry including Philippe Vancayseele, Bart Van Cauwenberghe, Patrick Aubrion, Julie Sharp and Martin Chiffers. After living and making chocolates and

These are the passionate words of Artisan Chocolatier and Executive Pastry Chef Mervat Dissoky, owner of Chocola and Founder of International Chocolate and Pastry Center (ICPC) in Cairo. Before becoming a successful chocolatier, Mervat Dissoky was a specialist in another field, she began her journey as a ballerina, leading the audience to a different world through storytelling, where music is expressed through delicate dances. However, ballet careers are among the shortestlived and following a decade of travels throughout many parts of the world she decided it was time to retire. Then, from the moment she discovered a passion of pastry art and chocolate making, her mission in life was intended to rank amongst the most distinguished pastry chefs in the world. To accomplish this, the path for her quest would require working alongside and studying under these worldrenowned Pastry Chefs in Chocolate Academies in Europe and England.

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e affair with chocolate pastries for many years in Europe and the UK, she settled back in Egypt and turned her passion for chocolate into a business. In 2012 her chocolate store, ’Chocola’ creating premium artisan chocolates was established. Chef Mervat said, “I carefully select only the finest natural ingredients to make my chocolates and

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use classical melting methods to bring out the depth of flavor. I patiently wait for the chocolates to crystallize, and that is when they appear to me like jewellery lit by dreamlike gloss.” Since its inception, Chocola has proved a great success, a chocolate shop like no other in Egypt. There has been a lot of highlights for Chef Mervat Dissoky since the opening

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Mervat Dissoky, a love affair with chocolate of Chocola. In 2013 she was the only chocolatier selected to produce chocolate bonbons for the Birthday Ball for Queen Elizabeth II at the stunning Mohammed Ali Pasha Palace in Cairo. In 2014, cooperating with a prominent fashion designer, she oversaw decorating of costumes with chocolate at the prominent Four Seasons Hotel Fashion Show, as well as producing the artisanal pastry products for more than 2,000 guests at the gala event. Then in 2019 for Chocolate Night, the great celebration of the 100th anniversary of the creation of Puratos, held in the presence of the Ambassador of Belgium "Madame Siebel de Cartier". She also contributed to the 59th Birthday of King Phillippe of Belgium. And in pride of place – Che Mervat has now invested her time and energy in opening the International Chocolate and Pastry Center, (ICPC). International Chocolate and Pastry Center is the first private training center in Egypt aimed at raising the technical skill of Egyptian chefs in the fields of chocolate and patisserie through an integrated and sequential academic approach that reaches the highest level both internationally and professionally. ICPC has an area of 230 square meters. It is equipped with a premium setup that includes everything required to deliver top standard training courses.

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“Egyptian chefs are facing many challenges that we work to address, Chef Mervat says, they are struggling to attain top quality training in Egypt. On the international front, it is very difficult for them to navigate the wide range of available options due to the language barrier and high cost of training abroad. In addition, there is a severe lack of formal institutes here that provide a comprehensive training in the arts of chocolate and patisserie”. In 2018 ICIP trained over 250 chefs and despite many challenges, an Egyptian bakery team won first place in the pastry competition of Africa held in Morocco. Setting her sights on becoming one of the most distinguished pastry chefs in the world has well and truly been achieved and she has also proved a major credit to her country, the women in her country, and the International pastry and chocolate industry for her endeavours and achievements. And for the future: “I have my dreams and they are without end, and they all relate to this beautiful field of pastry and chocolate.” For information regarding (ICPC) contact: icpc.cairo@gmail.com

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Mervat Dissoky, a love affair with chocolate

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For the Love of Chocolate Foundation For the Love of Chocolate Foundation awards culinary arts training scholarships to nonprofit organizations promoting commitment to pastry and baking arts education. The awards are for individuals looking to change careers, as well as individuals who have shown potential in the culinary field but have no formal pastry and baking education. The goal of the scholarships is to encourage and assist aspiring students, career changers, and culinary career professionals to advance their knowledge of the pastry arts. The Foundation is specifically geared toward individuals and culinary programs who need financial assistance. The Foundation partners with the Hospitality, Confectionery, Culinary and Baking Industries to build career and business connections for culinary student volunteers by holding showcase events throughout the year. Their next fun event is Wild Wild West at the Palmer House Hilton Hotel in Chicago where you can put on your best bib and tucker, fetch your friends and ride in for the Hoedown of the year. Dust off those boots and get ready to tip…your Ten Gallon Hat that is! That’s right come as your favorite cowboy or cowgirl. Bend an Elbow at the Carson City Saloon, try your hand at some River Boat Gambling, dance with our Can-can ladies, and marvel at the Cowboy Couture Fashion Show. Incredible edible attractions await with 100 different presentation stations featuring gourmet savory food, premium bars, chocolate, pastries, and more! Sat, Feb 1, 2020, 7:00 PM – Palmer House a Hilton Hotel. 17 East Monroe Street, Chicago, USA. Foer more information or to help support For the Love of Chocolate Foundation, please visit their website www.ftloc.org

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Jowita Woszczyńska wins Cake

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Designers World Championship

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Jowita Woszczyńska wins Cake Designers World Championship The International Cake Designers World Championship was held at Host Fiera Milan in Italy during October which saw 18 cake decorators from around the world compete in this most prestigious competition. The world competition was organised by FIPGC (International Federation of Pastry Ice cream and Chocolate). The winner was Jowita Woszczyńska from Bydgoszcz in Poland who came 3rd place in the same competition in 2017 with her cake composition that evoked a fantastic garden populated by elves and fairies, representing a sort of dreamlike chocolate and coffee paradise.

her and to produce a design with one legend, while some contestants tried to add as many motives on their cakes as possible. Her winning cake with intricate detail and boasting human figurines was inspired by and reflected, Polish history and culture. The 160 cm tall masterpiece produced by Jowita featured Fryderyk Chopin, playing the piano under a weeping willow tree, Nicolaus

Jowita qualified for this competition after by winning the Polish National Cake Championship at the Sweet Expo last year. Since then she has spent the last 5 months training and working on her showpiece for the World Competition in Milan. In addition to the impressive prizewinning show cakes which were made before the exhibition in Milan, Jowita and the other 15 contestants had to decorate a smaller cake on the spot, which of course fell under the same competition theme. The theme for the 2019 Cake Designers World Championship this year was, “Culture and tradition in a nation”. Jowita said her approach to the subject was to produce something beautiful and something that touches 42

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Jowita Woszczyńska wins Cake Designers World Championship Copernicus observing the sky. The artworks of acclaimed Polish artists Jacek Malczewski and Wladyslaw Slewinski on display were a credit to the artistic ability of Jowita for not just producing the figurines but also reproducing the paintings. Facebook – jowitafairycake&decorations Instagram - @jowitawowoszczynska

Jowita Woszczynska winning cake measured 160cm in height Picture by Ezo Oneir Beyond Reality.

Photo by Henry Kenyon

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The Sourdou

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ugh Librarian Karl De Smedt

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The Sourdough Librarian It’s hard to find someone, anyone, who can honestly say, “I am the only person on the planet with this job title.” Karl De Smedt can, he is the only Sourdough Librarian in the world.

In 2002 due to a flour allergy, not uncommon with bakers, Karl shifted to corporate trainer and product training manager. At that time, global interest in artisanal bread, especially sourdough, was growing and Puratos

For as long as he can remember, the only occupation Karl De Smedt wanted was that of a bakerconfectioner. After graduating in 1988 from the bakery/confectionery school in Brussels he worked for six years as a pâtissier before taking the role in 1994 as test baker for Puratos. Since then, he worked in several different departments for the company including demonstrator and product manager. Karl admitted that during his education at bakery/confectionary school, he never learnt anything about sourdough, which he stated was similar in the education in many countries he has now visited, even though the classic sourdough recipe is very simple, 3 ingredients, flour, water and microorganisms. “What is remarkable, Karl says, is the fact you can recognise the uniqueness of sourdough with your eyes closed. The complex and powerful flavours have a particular smell that is very different to yeastmade bread, and this can be compared to other fermentation processes, for example, in the making of cheese and wine.”

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The Sourdough Librarian had long been collecting bread starters for research, starting with a San Francisco sourdough in 1989. In 2008, Puratos opened a Center for Bread Flavor and was collecting bread starters, Karl proposed displaying

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them all in one place and was given essentially carte blanche by Puratos to promote the center’s projects, which in turn led him to oversee the opening of the Sourdough library in 2013.

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The Sourdough Librarian An interview with Karl De Smedt Tell us something about yourself. I am very passionate about food and especially sourdough breads. As a father of two grown-ups I love to bake at home, listen to music and occasionally play some guitar. I love to cook for friends and family and experimenting with new dishes that I discover on my overseas travels. Since 2013 I found myself on a quest to preserve the biodiversity of sourdough in the new library. As such I became the sourdough librarian, as every library needs one. I was able to create the place from scratch. But of course, I am not alone in this project. I have colleagues with a real scientific background who back me up. We work in close collaboration with Prof. Marco Gobbett. One of the world leading sourdough specialists. What are some of the strangest starters & sourdoughs you have come across? That must be the starter we have from Mexico that is refreshed with lime, beer and eggs. Or the one from Tokyo. A sourdough based on cooked rice. I made a video movie for both of these. They are available on the Quest for Sourdough website. www.thequestforsourdough.com What do you think of drying sourdough? This depends on how you see this. In our factory we dry the sourdough in order to supply them as an ingredient to bakers all around the world to give their breads a different flavour, to increase the acidity, create another texture or simply to create diversification within their product range. In this case we toast the sourdough and as such, the micro-organisms have no more fermentation power. Neither can the lactic acid bacteria do their job. When a sourdough is dried by home bakers on a sheet of baking paper in order to be preserved, that is again a different story. By doing so the starter can be kept in a jar for later use. What people do not realize is there is no guarantee that the microorganisms that are present will survive the longer period of conservation. Yes, the starter will get bubbly and come back to life, but it is possible that rare strains did not survive. That’s why in the sourdough library we keep the starters in their original form and refresh them every two months, with the original flour following the original recipe. What are the biggest problems you have seen with starters? The main problem with starters is the inconsistency. Fermentation is a wonderful process and often done by masters in their field. In a brewery it is the master brewer, in a winery it’s the master vintner and for cheese the same. Too often in bakeries the starter is taken for granted (it’s just water and flour). Fed by different people, in different ways, at different times, not checking the temperatures etc…. As

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The Sourdough Librarian such the starter gets out of control, changing from lactic to acidic, or vice versa, becoming to sour and losing its fermentation power. What difference do you notice between different countries? What we see in our library is the biodiversity that is noticeable between countries. We have found in total 5 genus of yeasts and 6 of lactic acid bacteria. As such we are very proud of this discovery. But we also see that in the US we find the biggest variety, with species from each genus. In France we have found only two Genus of yeast. In total we have found already more than 1100 strains out of 125 starters. What I notice is that in Spain there are very little sourdoughs that have more than 20 years. The same in France. But in the US, there are plenty and this could be put down to the possibility of people living more remote and having no access to commercial baker’s yeast, so as such, they had to rely on their starter. If you would like to stay up-to-date on Karl De Smidt’s daily quest for the best sourdoughs around the world, simply visit the Quest for Sourdough website www.questforsourdough.com The Quest for Sourdough website contains lots of interesting personal stories and allows every sourdough owner in the world to profile their own starter, and perhaps end up in the library the quest for sourdough page on Facebook. Follow the Quest for Sourdough on Facebook (Instagram) @the_sourdough_librarian (Website) www.thequestforsourdough.com

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Jonathan Bethony wins Tipt

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ree Bread Awards USA 2019

Line up of category winners

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Jonathan Bethony wins Tiptree Bread Awards USA 2019 Stars of the bread-baking world gathered at Landmark on the Park, Manhattan, New York City on Wednesday October 30 for the hotly anticipated announcement of the winners of the 2019 Tiptree World Bread Awards supported by American Bakers Association. The glamorous awards ceremony was hosted by Stephen Hallam, Master Baker, Managing Director of Dickinson & Morris in England and Chair of the Judges who was delighted to declare Jonathan Bethony of Seylou Bakery & Mill in Washington DC as Overall Winner for his loaf ‘Pain Au Levain’. Jonathan beat off competition from loaves sent in from around the United States – delivered by courier and in person on the morning of the judging at Landmark on the Park to ensure maximum freshness. “The field was incredibly competitive,” says Hallam, whose fellow judges, more than 30 of them, included legendary bakers Zachary Golper of Bien Cuit, Dana Cowin Founder, Speaking Broadly, Jim Lahey of Sullivan Street Bakery and Amy Scherber of Amy’s Bread as well as David and Tracey Zabar of Zabars, the historic New York food emporium. Tiptree World Bread Awards supported by American Bakers Association seek to celebrate the very best of American bread baking. “Only our second year in the USA and we have had a bumper crop of amazing entries,” says Caroline Kenyon, Director of the Awards. “The choice, range and quality of bread in America today is immense.”

From left, Stephen Hallam, Chair of Judges, Jonathan Bethony and Philippine Coste, Export Sales Manager, Wilkin & Sons Limited Image Credit - Henry Kenyon 52

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Jonathan Bethony wins Tiptree Bread Awards USA 2019 Overall Winner Jonathan Bethony of Seylou Bakery & Mill, Washington, DC: Pain Au Levain American Bakers Association Wholewheat/Wholemeal Jonathan Bethony of Seylou, Washington, DC: Pain Au Levain American Bakers Association Sourdough Bary Yogev of Liv Breads Artisan Bakery, New Jersey. Speciality Sweet Allen Wang of Recolte Bakery, New York. Speciality Savoury Cheryl Holbert of Nomad Bakery, Derry New Hampshire. Gluten Free Mario Librandi of Vegan Mario’s Gluten Free Bakery, Oakview, California. Pretzel Bary Yogev of Liv Breads Artisan Bakery, New Jersey. Challah Bary Yogev of Liv Breads Artisan Bakery, New Jersey. Bagel David Shalam of Heritage Bakers, Glen Cove, New York. Focaccia Jason Chen of Choc o Pain French Bakery, Jersey City, NJ. Ciabatta Julio Guarchaj of Grandaisy Bakery, New York. Baguette Stephane Grattier of Boulangerie Christophe, Georgetown, Washington. Tiptree Showstopper USA David Shalam of Heritage Bakers, Glen Cove, New York: Little Scarlet CreamFilled Popovers www.worldbreadawardsusa.com www.tiptree.com www.americanbakers.org www.bakeryglobal.com

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Winner of Tiptree Bread Awards USA Interview with Jonathan Bethony of Seylou Bakery & Mill Why did you become a baker? I started my baking career in Boulder, CO during the recession of 2008. I had recently graduated college with a degree in ethnomusicology and had spent every penny I had on a far-flung adventure around the world accompanied by my lovely wife to be, Jessica. Upon our return, I was unable to find even the most mundane job despite considerable effort. To alleviate the encroaching feeling of purposelessness, I began to bake at home. Almost immediately I was filled with an insatiable passion for it. With renewed energy, I landed an apprenticeship with a well-known local baker. The rest is history. During my career I have had to re-invent myself as a baker many times. Throughout the years I have had to re-evaluate why I am a baker still, and have had to recommit myself, often changing directions as well as key aspects of my approach, such as the decision to only work with whole grains. Where you learnt baking and who was your greatest mentor? I first began at home, then with an apprenticeship, which led to some jobs in the field. A pivotal moment came when my apprentice-master sold his bakery and I was without a job. That same year I was fired twice consecutively, first from a fine dining restaurant, and secondly from a 54

wholesale bakery for being “too slow.� I found myself back in the position of being jobless and home baking, but this time I was practicing daily with a fire inside and a promise to never have those humiliating experiences happen to me again. Not long after I was taken in by an old French chef I had worked for in the past as a dishwasher and prep cook, but this time as his pastry chef and bread baker, but this did not satisfy my desire for learning, so after getting married, we used all of our wedding money to put me through baking school at the San Francisco Baking Institute. What followed were several jobs in the Bay Area. There I was exposed to a high-hydration style of baking as well as fresh-milling and wholegrain baking. The most pivotal point in this leg of the journey was meeting Craig Ponsford, a renowned baker and former coup de mode champion. He had a small experimental bakery where he was making everything 100% wholegrain. On top of that, he used no refined sugars in any of his pastry. Our time together was not long, but extremely potent. It really set the course for me for years to come. When I look at my bakery now, I see a lot of him in it. In 2013, Dan Barber, a world-renowned chef doing exciting work with wheat, put out a nationwide search to find a baker for the Bread Lab, created and www.bakeryglobal.com


Winner of Tiptree Bread Awards Interview with Jonathan Bethony of Seylou Bakery & Mill

Jonathon Bethony

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Winner of Tiptree Bread Awards USA Interview with Jonathan Bethony of Seylou Bakery & Mill headed by Dr. Stephen Jones, a revolutionary wheat breeder and humanitarian of sorts. They were working together in collaboration in order to breed wheat specifically for artisan wholegrain baking. Craig recommended me for the post, and after the blessings of Chef Barber and Dr. Jones I was hired. It was during my time there in Western Washington State, that I really dove deep in to working with wheat varietals and began to defy the norms of what we thought was possible with wholegrain baking. Dr. Jones pushed me in ways that perhaps no other baker had been pushed, and for that and his mentoring I am grateful, for it has made me the unique kind of baker I am today. How did you established Seylou Bakery & Mill? When my wife Jessica and I decided to open a bakery of our own, I knew that the most important step was going to be finding farmers to work with. Fortunately, the Chesapeake Region has an incredible array of organic farmers, many of them from the Amish community. Our goal was to deeply cultivate 3 or 4 partners by sourcing as much as possible from each farm. For example, about half of our pastries are made from what may be called ‘cover crops’ or underutilized crops such as buckwheat, millet and sorghum, grown in rotation with the wheat we were already purchasing. We also work with 56

an Amish farmer in Lancaster Country whose farm is animal integrated. The same cows and chickens that fertilize the wheat fields give us our dairy and eggs. Once these relationships were established, we sought out a location which would expose and popularize our philosophy of being 100% locally sourced, milling our own flour, and only baking with whole grains. In other words, there is not a trace of white flour or refined sugar on the premise of our bakery. When building out the space, we made as much of the process as visible as possible. The grain sacks from local farms are stored in full view near the entrance. The stone mill, with which we grind every bit of flour we use, is visible from the display case, as are the bakers, baking in our 20-ton masonry oven. What product do you like to make the most? My favorite product to make is the the pain au levain which is perhaps the simplest, yet most difficult bread to master. Due to its simplicity, it makes transparent every step of its creation, and in my opinion is the most revealing of the baker’s skill level. It’s flavor profile speaks clearly of how the grains were grown, as well as the terroir of where they were grown. It is a humble loaf and humbling in its intricacy. We make this loaf every day, and every day we are both challenged and amazed by it. www.bakeryglobal.com


Winner of Tiptree Bread Awards Interview with Jonathan Bethony of Seylou Bakery & Mill

Jonathon Bethony

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Winner of Tiptree Bread Awards USA Interview with Jonathan Bethony of Seylou Bakery & Mill What are your plans for the future? My future plans are to build a much larger facility that would include a regional mill, in order to increase our purchase power to buy grains from local farmers, as well as a means to make them more accessible to bakers, chefs and institutions within the region. I would also like to make some of our product lines more efficiently in order for them to be more affordable and accessible to a broader social strata, while still using the same principals as our flagship such as “local”, “sustainable”, “wholegrain”, “freshmilled”, “naturally-fermented”, “handcrafted” etc. This kind of venture would need to be accompanied by a robust set of educational programs geared around how to use these local wheats as well as other alternative grains. I hope that one day SEYLOU will become a school for a new kind of baker; one for a healthy, delicious and sustainable future. What message would you offer to young people considering baking as an occupation? My message to young bakers seeking to embark on this path as a career would be: Find within yourself what gives you the satisfaction of achieving your life’s mission. Of course, this requires that you know yourself. This may not necessarily be baking bread or 58

have anything directly to do with baking in general, but rather something inside of you that motivates you to strive with all the passion your being can muster. The life of a baker can be very hard in many ways and will require great fortitude as well a deep well of inspiration to keep growing, adapting and evolving. An example from my experience is when I was about to throw in the towel and give up on my baking career just before meeting Craig Ponsford. What had begun as a fun exploration into fermentation and crumb structure had turned into a dark world of sleep deprivation, aching joints and not enough income to sustain my family. It was a renewed promise to help a small farming village in Senegal I had visited 5 years prior that revived my inner drive. From that well of motivation, I became very interested in agriculture and plant breeding. It led me to expand my knowledge base and rediscover baking in a new light which ultimately affected my baking style as well as the bakery I would one day build. I am still working with that same village today and have made several subsequent visits. Since that time, the mission has broadened into living a life of service to our community, our employees, the farmers and the land. www.seylou.com

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Winner of Tiptree Bread Awards Interview with Jonathan Bethony of Seylou Bakery & Mill

Apprentice at Seylou, John Derry

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GrA

An international gathering in Austra By Paul Lebeau It started with a mystic “Smoking Ceremony” to remind those gathered as their status of guests of the people whose ancestors first cultivated crops at the gathering site. To cement the understanding that those of us coming from afar were quickly gaining, the passionate opening talk by a celebrated Aborigine author delivered detailed proof of the sophistication of that ancient form of agriculture and its forgotten products. Since we were there to speak about how we can better grow and make use of the most prolific plants on the planet, the event’s opening seemed planned to make certain that we not forget for a moment where we were standing. Australia. The three days of activities were carefully planned and carried out by the (apparently unchaired) GrAiNZ committee of twelve, which included many of Australia’s top artisanal bakers. They transformed John Reid’s

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Readbeard Historic Bakery in Trentham, VIC into an outdoor conference center and popup culinary citadel. More than 400 registered guests travelled from around Australia, from Asia, from Europe and from the Americas in October to be part of this celebration and seeking out further of better ways to grow and consume grains. With this strong attendance, GrAiNZ clearly makes a declaration of Australia’s place in the international grains movement. In that opening talk, activist and author Bruce Pascoe spoke passionately in defense of the dignity of his forebearers, how they had logically and sustainably, and for far longer than had long been taught, made a comfortable life on the world’s only island-continent. Focusing for us on agriculture, he decried the injustice of the accounts recorded in history books in this respect, and implored the gathering to respect, in all its

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AiNZ

alia at Historical Red Beard Bakery deliberations, what the forgotten and/ or maligned native foods now have to offer as solutions to the country’s food crisis. Wow. It wouldn’t be the last moment of high emotions, as four keynote speakers from abroad, Dr. Stephen Jones of Washington State University, New Orlean’s Graison Gill (Bellegrade Bakery), England’s evocative Kimberly Bell (Small Food Bakery, UK) and France’s Delphine Sicard (INRA, French National Research Institute of Agronomy), brought their carefully prepared and passionately delivered stories of the paths they tread towards what they hope will be a better, and better-fed, humanity. In between there was learning, baking, philosophising, and a lot of fun. Panels discussed the topics of Microbiology, Grain Diversity, Plant Disease Management, Milling, and Sprouted Grains. And the adventure

John Reid www.bakeryglobal.com

of taking up baking as a profession. The hundreds of attendees had to decide between attending talks by the twenty guest speakers and the handson workshops that ran in parallel Then there was the ever-enticing “Play Tent”, to which local grains and stonemilled flours had been brought by generous local suppliers, and at which stone mills for on-the-spot transformation of grains to flour were in continuous action. Attendees were encouraged to “let their creativity go” and “just make bread”. And make bread we did! One message of the organisers was repeated and profoundly felt at GrAiNZ 2019: “We are an inclusive collective. All are welcome.” Most of the exchange was oriented towards the future. Towards working for better bread, for better food, for a better world. And about looking forward to GrAiNZ 2020.

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ABOUT GrAiNZ GrAiNZ was conceived by a small group of bakers from different Australian cities as an opportunity to create community and share knowledge and ideas. Originally called BreadEd, the gathering was open to professionals and home bakers in an inclusive environment and attracted keen breadheads from across Australia and New Zealand. Since that first event in 2013, the scope of the gathering has grown to include interests from all areas of our regional grain economy – from farmers to millers, and from maltsters to brewers, and more. This evolution necessitated a change of name to include a broader spectrum of grain professionals, and GrAiNZ was born. GrAiNZ is run by an un-incorporated committee of people with a vision. Last year they nearly lost the event to a corporate entity hoping to capilitise on what they had started. For this reason, there was no GrAiNZ 2018, and also for this reason they knew GrAiNZ 2019 had to be special – an event that rewards and strengthens their community and their commitment to this movement. Hosted by John Reid at RedBeard Historic Bakery in Trentham, Victoria, GrAiNZ 2019 has seen international guest bakers and scientists on the

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program for the first time. These keynote speakers were extremely impressive with their generosity and knowledge.

No dream has been dismissed, and no expense was spared, from hosting international guests and top shelf AV equipment, to live streaming of the event for our international family, as a commitment to creating a broad and exciting program accessible to as many people as possible. But at the end of the day they faced a financial shortfall, are now seeking support from their community to be able to continue this movement with future events. They are not asking for a big burden to be carried by one, which is how it currently stands. They are asking for a little burden to be carried by many. All free will gifts will strengthen GrAiNZ and ensure its sustainability for the future! An annual gathering, connecting grain growers and users, to learn from each other and build a local grain economy that benefits the health of our planet and people. GrAiNZ is an inclusive collective. All are welcome For information on or to help assist GrAiNZ 2020 Visit www.grainz.org.au

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AiNZ

Bruce Pascoe

Graison Gill

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Delphine Sicard

Kimberley Bell

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Going against the gr Historically, many of our grains sprouted accidentally, a happenstance that modern techniques have largely eradicated. Now; new techniques of controlled sprouting give us the best of the past, for better health. What’s more, the sprouting process apparently increases the amount and bioavailability of some vitamins (notably Vitamin C) and minerals, making sprouted grains a potential nutrition powerhouse. To find out more about sprouted grains we contacted Lisa Larkin who in 2015 spotted a gap in the market for sprouted flours. After 18 months R&D into the product and its benefits, Lisa was hooked and established her new business, ‘Durrow Mills’, which was launched in September of 2017 in a purpose built premises near her home in Central Ireland.

gently dried to halt the germination and then the whole sprouted grains are stone milled into flour, adding nothing in and taking nothing away.” In 2018 the Durrow Mills Organic Bakery was established which allowed the business to really take off. The bakery specialises in organic sprouted sourdough and supplies retail and foodservice with fresh bread daily. It has also been an invaluable tool to allow Lisa to carry out R&D on new flours and thus increase her product range. The type of flours in

Durrow Mills products were an instant success and proved their potential by winning the Chefs Choice for Lisa’s Organic Sprouted Fine Milled Flour at the Irish Food Awards at Blas na hEireann in October 2017. Lisa Said, “The idea for Durrow Mills came back in 2015 when I was looking at US-based food bloggers and saw one of them writing about sprouted flours. These flours are amazingly natural as they are made from sprouted grains. Each grain is allowed to start germinating, as if it had been planted in the ground. This wakes up the grain and starts lots of natural changes as the seed comes to life. The grains are very

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rain - at Durrow Mills their range (all sprouted and organic) now include fine wheat flour, coarse wheat flour, buckwheat flour, rye flour, spelt flour, amaranth flour and a new recently launched all-purpose bakers mix. “It’s not just the health benefits that got me hooked on sprouting, said Lisa, but the flavour of products made with them and how easy they are to use. Sprouted flours can be substituted or blended one for one with any ordinary processed flours in any recipe. I searched in Ireland high

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and low, but it was only made in the USA at the time and very expensive to import so I decided to make it myself and Durrow Mills was born. We are now supplying bakeries and retailers with flour in Europe and as far as Singapore, something I never would have imagined when I first started sprouting!” Website - www.durrowmills.com Instagram - @durrowmills

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San Francisco Sourdoug By Michael Kalanty The crowds at Boudin Bakery on Fisherman’s Wharf in San Francisco attest to the strong tradition of sourdough bread in the Bay Area. Stroll through the bakery’s pictorial bread museum to learn how the sourdough mother, aka the natural yeast culture, is the starting point for all their breads. The Boudin family brought the original starter from France, opened the bakery in San Francisco in the mid-nineteenth century, and developed a local customer base. When gold nuggets were discovered in California’s Sacramento Valley in 1848, things changed. Thousands of prospective gold miners travelled from or through San Francisco, stocked their larders with both baked loaves and some of the liquid starter from Boudin’s, and headed to the Sierra foothills in search of fortune. A local baking tradition was about to receive its first taste of national attention. Technically speaking, the bread is made with a high protein wheat flour which develops its chewy texture. Long kneading decreases the size of the air cells inside the bread, creating what baker’s call a tight crumb. Once the dough is mixed, its ultimate sourness comes not just from the mother, but from the length of time the dough ferments before it is shaped and baked. Like grapes into wine, dough fermentation creates sourness and an array of flavor notes in the final bread. The longer the fermentation—to a point 68

—the more flavor. Too much fermentation and the original flavor of the flour, the grapes, or whatever you’re fermenting, becomes overpowered by acidity and offnotes. Imagine the challenge of controlling the dough while the urgency of other tasks--like sifting for gold--kept you occupied. It seems likely that the dough

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gh: Tradition & Innovation would sometimes over-ferment and bake up into a bread with a strong punch. In this way, the “sour dough� of San Francisco earned its named, gained a cult following, and solidified its status as a culinary icon. A trip to Boudin is a good way to immerse yourself in the original flavor

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and style of sourdough bread. But there are several innovative craft bread bakers in the San Francisco Bay area whose styles are founded in the original tradition but whose innovative palates and technical methods are pushing boundaries. Their breads deliver a variety of flavor profiles with unique blends of flour, a milder level of sourness, and an attention to nutrition.

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San Francisco Sourdough: Tradition & Innovation Josey Baker (Yes, that’s his real name!) started baking professionally in 2010 and opened Josey Baker Bread. His breads respect San Francisco’s sourdough tradition but he was “intrigued with using 100% whole grain from the start.” He’s careful to say he’s not a nutritionist when he adds, “There are healthy things in a whole grain and as a baker I want to keep them there.” No better way to do that than to freshly mill whole grains and turn their flour into dough before flavor and nutrition are depleted through oxidation that occurs the longer a flour is stored. This method, called “milling directly into fermentation”, more effectively captures and retains the enzymes, wild yeast, and local flavorgiving bacteria found in the whole grain. Three years later, with a New American Stone Mill fabricated in Vermont, he opened The Mill, a cafe bakery at 736 Divisadero in NOPA, a western neighborhood of the city just North of the Panhandle. He now bakes between 400 and 500 loaves a week. “The mill runs all day, every day, now. And our whole grains come from California farmers, like the Fritz Durst Farm in Yolo County in the Sierra foothills.” Josey’s breads show an influence from Chad Robertson of Tartine Bakery with their bold bake, long fermentation, and higher hydration 70

(read “larger interior air cells”). But grain is the star of Josey’s breads and the sourdough flavor is secondary. “I don’t want a bread so sour that it overpowers the flavor of the wheat variety,” he explains. The sourdough mother at The Mill is made with rye flour and it’s the starting point for all the breads. It’s fed twice daily--more frequent feedings develop a less sour flavor in a starter. To further reduce acidity, the mother is not used directly to make a main dough. Instead, a portion is removed and then goes through a series of builds, what bakers call levains, before being added to a main dough. Each of these steps along the way includes another feeding with its own fermentation schedule. This stepping process brings layered flavors to the final bread. Josey explains the benefits of the process like this, “The series of feedings and shorter fermentations between the main starter and the final dough build a mild acidity and a highly active yeast culture. More importantly, the system gives us checkpoints where we can monitor flavor development and yeast activity during production so we can make adjustments as we go. It’s an inherent way to control consistency in our breads.” The baker’s art is to build distinctive flavors in his breads. Because different flours can be blended into the sourdough culture as it travels through the building process, the www.bakeryglobal.com


San Francisco Sourdough: Tradition & Innovation flavor profile of the levain can be adjusted to fit its ultimate destination. “We use whole wheat flour to build our levain for the Country Bread and for our Pizza Dough. We build rye into it to make the Red, White & Rye, a country-style loaf made from whole wheat and whole rye flours.” Your palate can discover this nuanced approach in his classic Seed Feast bread. Outside there’s a dark crust with roasted and toasty notes-- malt, roasted onion, bitter chocolate. Inside, there’s a slight bitterness reminiscent of an IPA, and it’s just acidic enough to highlight the nutty, natural sweetness of the flax and the toasted sunflower and pumpkin seeds. The Mill is a collaboration with Four

Barrel Coffee and the bakery occupies the back of the house. In the front, customers can enjoy their coffee and espresso drinks while watching breads make their way into and out of the oven while tomorrow’s breads are shaped. The bakery staff, which often includes a local high school student as part of a job training initiative, is diligent, attentive, and fun-loving. The vibe doesn’t just stay inside the bakery, it reaches out into the community, too. In addition to supporting local California farmers, the bakery opens its retail space to discussion groups and fund-raising dinners. There’s holistic energy at work here and it’s aptly summed up in Josey’s motto, Make Good Bread, Do Good Work.

Josey Baker

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San Francisco Sourdough: Tradition & Innovation A few neighborhoods over you’ll find Jane the Bakery at 1881 Geary Street, in the Lower Fillmore. Inside and likely with flour on his hands, you’ll find Jorgen Carlsen directing the day-to-day bakery operations. When asked what makes good bread, Jorgen described the sensory characteristics of his vision of great sourdough bread. “I strive for moist breads with a soft mouthfeel that are not too chewy. But most important, the texture and sourness must match the product.” Larger breads, like his Sourdough and his country-style Whole Grain from 100% California Wheat loaves have larger air cells. Bigger breads have more surface area, so they can hold their shape with a higher hydration. Slightly smaller breads have a lower hydration but their moisture is enhanced by moist inclusions such as the black mission figs and currants in this author’s favorite Fig Walnut. Whole grains and whole grain flours appear in Jorgen’s breads but they aren’t always the major players. “How much of the whole grain do I want to taste in the final bread?” he asks himself when formulating a new bread. “There’s also the texture contribution of a whole ground grain to consider.” He’s referring to the need to properly hydrate and ferment whole grain flours so they don’t deliver a coarse mouthfeel. Jorgen’s breads incorporate a flavorful percent of whole ground grains yet they still feel creamy when you’re chewing them.

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“I strive for maximum fermentation, to get as much flavor as possible from the grain,” he adds. Try the durum wheat pan bread to see just what he means. Durum wheat, for example, has one of the grain world’s highest protein contents and its flour is typically added to doughs to bring more structure and chewiness. (Author’s tip: To achieve a chewier texture in your bagel dough, for example, a small percent of durum semolina can be substituted for an equal weight of the white flour in the formula.) Jorgen focuses more on durum’s flavor than on its strength. Creating what’s called a scald, he blends whole grain durum flour with water (about 1:2 ratio) and heats it to 155 degrees F. This brings out the naturally sweet taste of the durum, balancing the bread’s sourness. Structurally, the scalding process gels the starches in the durum flour, bringing body to the bread without more chewiness. The bread bakes in a sandwich loaf pan, with its top cresting at least an inch above the pan’s top edge. The long bake favors a very dark crust with notes of molasses, dark beer, and that sweetly burnt caramel flavor you’d find on top of a crème brûlée. Amanda Michael opened the original Jane Cafe on Fillmore Street in San Francisco in 2011, offering breakfast, lunch, and pastries. With a career as a pastry chef who started incorporating breads when she was working with a hotel group in Lake Tahoe, Amanda exemplifies the technical breadth required of baking & pastry chefs in the www.bakeryglobal.com


San Francisco Sourdough: Tradition & Innovation early 90’s. She remembers, “Back then if you were a pastry chef, you also had to know how to bake good breads. There wasn’t the distinction that we find today.” In the past two decades, there has been an advancement of the baker’s skill set— our knowledge of grains, the nuances of fermentation, the focus on flavor and texture attributes—these have all evolved. “It was a different time. When I bake something at home from that former style in my career, the staff loves eating it but tease me, calling it ‘80’s bread’.” I asked Amanda what new breads might be in development and she didn’t miss a beat. “There has to be a reason for a new product to be on our menu. We’re deliberate when choosing each ingredient for a product. We always ask

what is the flavor profile and texture characteristics that each ingredient brings with it. Our breads are flavorforward and complex. Even when we have a good mix we ask ourselves, what will our customers be eating with this?” Imagine a bread made with the aromatic, sweet purple corn varietal from Montana called Morado Maize. For textural complexity, let’s make a bread using the grain in two different forms instead of just one, like a coarser corn meal and a finely ground corn flour. What spice would you add to both enhance and to counter the inherent sweetness of the corn? How about smoked chili pepper. This is the kind of thought that went into the Purple Corn Sourdough and it exemplifies the natural fit between Jorgen’s approach to sourdough bread baking and Amanda’s ingredient and flavor-driven approach.

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San Francisco Sourdough: Tradition & Innovation On your next trip to San Francisco I hope you’ll carve out some time for a bread trek and discover the vibrant sourdough history of the City. Calibrate your bread palate with traditional sourdough breads bread, then stop by any of the newer bakeries where the city’s innovative sourdough tradition thrives. Michael Kalanty is a craft bread baker, author, and sensory scientist. His professional bakery services include product commercialization, sensory training & analysis, and keynote presentations. He lives in San Francisco. Contact him at MKalanty@aol.com Email: ChefMike33@aol.com Website: www.MichaelKalanty.com Links to Michaels books https://www.michaelkalanty.com/michaelkalanty/books/ howtobakebread Nathan Myhrvold’s foreword to How To Bake MORE Bread: Modern Breads/Wild Yeast https://www.michaelkalanty.com/nathan-myhrvold-modernist-cuisine-bakersourdough-sensory-analysis

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Rising to our s How technology affect

By Darren Harris Bakery Programme Chair – Technological University Dublin

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Rising to our shared future: How technology affects the human element By Darren Harris Bakery Programme Chair – Technological University Dublin Technology can feed innovation through doing things better; including the human elements and often in looking towards the future, we ignore the human element to our detriment. Freshness, taste, value and health are paramount terms but are often subjective depending on the claimant. Artisan bakers versus plant bakers will always differ; but fundamentally, making fit for purpose, needed products which don’t harm our clients is what we do. Even that simple statement will cause some controversy (perceived or real) amongst the artisans and the plant bakers globally. I deliberately avoid the term consumer here; it’s offensive and one-sided; the client is better, reflecting the broad, diverse group we add value to through our innovative, responsive technical profession. There is a symbiotic tug of war/ tug of love between plant vs artisans; no company has yet to continue to dominate the tech sector; why are we belittling each other as bakers? Competitive pressure and innovative, creative tension arguably bring out the best in us. “The best way to predict the future is to create it.” That quote is attributed to Abraham Lincoln or Peter Drucker and either are worth listening to! 80

With that in mind, let’s consider some continuing and emerging trends; our clients are ever more experienced and demanding. New flavours emerge, some exotic, we can see reworkings of classics with new flavour/ texture research upcoming; most likely more new food fibres repurposed from other food manufacturing sectors and their “waste” / former by-products becoming value-added bakery ingredients. Millennials/ conscientious purchasers now possess significant spending power; they want the lifestyle, better engagement and convincing; try defining what freshness is and know that challenge will remain for the foreseeable future. It may be particularly challenging for large-scale bakers to communicate this in a noncorporate/ non-cynical manner. Veganism/ flexitarianism is on the rise, could yeast or bacteria be next in the era of ultra-veganism? Likely not, but watch this space, veganism and low impact lifestyles may move our clients to support higher levels of local craft products; regardless the move is on for lower impact, more ethical lifestyles which they will pay more for. If your offering is elegant to the planet, then clients will buy into it more and more. Where I reside (Ireland) the terms craft, farmhouse, traditional and artisan are protected under legislation, affecting methodology used and output scale. www.bakeryglobal.com


Rising to our shared future: How technology affects the human element You can produce several tonnes of a conventional formula craft product, but it likely will not be artisan (handmade). These definitions can affect micronutrients awareness; we know fermentation of non-bakery food is ontrend. Food miles, a sense of place (local flour used fresh) are future customer demands; how can we better communicate that flour ageing/ (natural) oxidation helps bread product quality? Expect to see baked product tasting notes; like bakery/ artisan food pairings, experiential parcels/ hampers for romantic nights in; making a home more like a fine dining restaurant with spirit, beer or wine pairings. Just because historically the chefs did this doesn’t mean it’s not right for bakery; remember we invented molecular gastronomy! Your main street bakery may need to become a theatre/ performance/ third space focusing on offering more unique location-based experiences for clients. Consider; you can pay to operate a commercial bookshop (The Open book) for your holiday in Scotland; expect more (Airbnb type) experiences to appear soon, or experiential tourists seeking to “become” guest managers/ head bakers on holiday desiring a different lifestyle/ pace. Where are the bakers that sell experiential or complementary products to add enjoyment and depth of meaning to their primary bakery offering? www.bakeryglobal.com

Functional foods, nutraceuticals and Nutro-genomics are seeing new strains of bakery crops; these early client adopters with deep pockets want optimum health for their genome/ DNA type. There are a wide variety of potential clients interested in this development. Will the artisan or large scale manufacturer better take advantage of this; i.e. what sector will be more trusted or credible in its delivery? Further technology may mean more reviews of non-core or perceived noncore ingredients; i.e. “chemical aeration” may well come under the linguistic microscope following on from sourdough as a trend, and the associated “commercial” yeast pushback from the public and media. Clients confused with ingredients, processing and packaging; will demand greater technology/ scannable barcodes; currently, you can access critical data about how beer was manufactured should you wish (Downstream beer) using blockchain technology; heed this….historically bakers and brewers have enjoyed symbiotic relationships. Clients want organic not the premium price; they want to be supported through the buying process to re-affirm they are making the correct decision; indicated by the back to basics whole grains and protein trend. Technology and, personalisation of purchasing will mean more videos of scratch bakers producing your product 81


Rising to our shared future: How technology affects the human element (available from forward-thinking Cleaner label formulations ironically bakeries soon) heightening buyer complicate new innovations, meaning anticipation. greater perceived enhanced The fourth industrial revolution; steam, “naturalness” is desirable be it less electricity, computing and now the processing or deliberately extending internet of things, is here; so get a plan processing; namely soaked, kilned, in place. The world’s biggest malted, fermented grains, digestive accommodation company Airbnb enzyme enhancing processes etc. doesn’t possess brick and mortar Emulsifiers are coming under the buildings, the biggest taxi company spotlights driven by unreasonable (Uber/ Lyft, etc.) don’t own cabs…what demands placed on the bakery makes you think we are immune? industry; namely the perennial fat, Currently, professional chefs are sugar, and salt reduction drives mean training robots to ensure perfect, consistent quality dishes at (Moley Robotics) using motion-capture technology; meaning famous chefs make your meal exactly the same way you now download a Netflix movie or iTunes song. We can’t complain our equipment hasn’t improved or the industry is stuck in a loop anymore! While larger companies have seen investment in rationalisation and innovation; smaller bakers if constrained can still always focus on a sense of place, story, retroinnovation and back to basics. Smaller operators’ strength should be the same day (i.e. 24 hours) instantaneous concept launches into the market mirroring social media; especially if you’re technologically skilled and you know your formulas. A large-scale manufacturer can often take up to 6 months to get an adequately packaged product onto supermarket shelves. 82

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Rising to our shared future: How technology affects the human element emulsifiers are continuing to rise in use. Novel plant-based fibres may well save the day and assist with gut health claims. However, GRAS: generally regarded as safe for emulsifiers will come under the spotlight more; there are rumblings from some published papers regarding the continuing action of emulsifiers working in the gut/ body after consumption.

(i.e. Tritoreum), functional foods, medicinal foods, nutraceuticals and greater fortification, alongside stealth health, e.g. fortified bakery treats for parents buying premium/ less processed treats for kids are set for growth. Our industry will likely become an exemplar for valued-added (derivative products) from other food manufacturing industries; causing excitement and controversy in equal New hybrid cereals (grain 4.0) for measure. Expect localism or localvores particular need clients are emerging to continue to grow, reduced waste and

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Rising to our shared future: How technology affects the human element ethics affecting working conditions as a ® 2019 wildcard entry for all sectors. Darren Harris Becoming obsessed with new; the old school will become the new cool. People often seek simplicity and then About Darren Harris disconnect from technology, retroDarren is Technological University innovation will become hip; those Dublin’s bakery programme chair historical bakery recipes in the attic may (culinary arts) & fourth programme be worth a fortune. I personally think Russia, Russian bloc and the Nordic tutor. He is a professional highcountries are ones to watch; up until performance mentor/ consultant for now, they are not as integrated from a the Proctor Gallagher Institute (Bob distribution/ commercial or franchise Proctor) specialising in delivering perspective as other countries. We seemingly impossible corporate & don’t know what we don’t know about personal goals for organisations & them or how their materials, processes individuals. Darren reports & or products are made. specialises in research, development & innovation grants/ tax credits Going forward; neither large scale alongside lecturing in functional bakers (industrial) or the Artisans can foods & allergens, test baking & on their own successfully supply the analysis & bakery technology. Darren demands of our growing client base or consults for & worked in fine dining, the more discerning premium client all world-class hotels, high volume of the time in every possible situation catering & various artisan bakeries. and scenario. Therefore we as an industry should work on ways we can be As a former R&D lead in a state-ofof more exceptional service to all of our the-art bakery production site, he clients through marrying our skills specialises in product reformulation where appropriate and complimentary. holding a Masters in New food Contrary to popular belief, in my product development & culinary opinion, and hopefully now yours also, innovation. Darren is a fully qualified things are only just getting better, more chef, baker & a professional report exciting and more interesting for writer for the agri-food, beverage & everyone… food industry. Darren.Harris@TUDublin.ie DHdarrenharris@gmail.com 84

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Let’s sweeten up life with panela, says Andres M By Juliana Londoño Villegas Translated by Carolina Ardilla-López Food is a time machine; he says while sipping a cup of tea. Flavors they transport you, they take you to that time when you were ever happy. In his most certain memories are the pasta with wine that his father cooked every Sunday, his grandma’s powdered meat with rice and sweet plantain, the orange chiffon, the cheese filled sticks and the alfajores or caramel cookies that he learned to do in his first gastronomy course: he was eight years old. He started pursuing electric engineering, but soon life showed him that the path was another. So, he would study – simultaneously- two gastronomy technical degrees. One in Escuela Gastronómica de Antioquia and the other one in Servicio Nacional de Aprendizaje (SENA). From seven in the morning to eleven in the evening he was dedicated to be an alchemist, to be a scientist, to know in depth food and ingredients’ nature. To understand its reactions. Thereafter, the rewards came: he made his internship in Harry Sasson’s restaurant in Bogota, he worked in La Bagatelle’s bakery, he traveled to Argentina and specialized in bakery in Buenos Aires, then came back to Medellin and worked in El Cielo restaurant, was a lecturer during a couple of years and then finally, when he let his knowledge take the lead, he created his own brand: Andres Bakery.

about the process: to inquire, to try new forms, to discover inner flavors. In this sense 80% of his creations do not have preservatives, or additives, and his fermentation is extensive. With this, five years ago, came his decision to sweeten up various breads, various cookies, various deserts with panela: because it is a nourishment not an ingredient, because it has character, because it is natural, because it takes him back to his ancestors, because it gives personality, because it is a seal of Colombian identity that believes in – and longs for – its expansion like the sea, throughout all the territory. He knows well, for example, that the smooth and, at the same time, elastic touch that his famous chocolate chunk cookies have, is because of the nature of this ingredient. He knows also that, depending on the sugar cane fields, the properties of panela change; and other than seeing it as a trouble, he finds there the opportunity to explore combinations. His instinct and intuition come back to talk for him: they come to say that with the experiment comes the joy, the triumph. Then, he imagines the ideal setting where all his products, someday, will be made with panela. “let’s sweeten up with panela bread, cookies, cakes, cinnamon rolls”, he says in his serene voice. Let’s sweeten up life, so that it smells like caramel with flowers and some acid (which is how it smells to him).

Maybe, that’s what his job is about: to find each moment’s smell, to contemplate the His love for kitchen is ratified each time he instant, to travel with the taste to those mashes and bakes bread. It is his ritual, his places we don’t know and to those we will catharsis, his place in the universe. He lets want to go back. Maybe, there is where the secret of panela is: that it smells like home, the music play and his hands, so skilled like affection, like fields, like so much life since he was a child, reveal their own lived. artfulness. It is what he enjoys the most 86

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Mejia at his Artisanal Bakery in Medellin Columbia

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Iginio Massari - T

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The Pastry Master

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Iginio Massari - The Pastry Master Master pastry chef Iginio Massari is internationally considered a star in the pastry and confectionary industry. Author of numerous books including ‘The Sweet Man’ and ‘The Art of Leavened Dough’, and his many television appearances including Master Chef has also propelled his name into the public arena.

In 2013 it was David Comaschi taking the podium for gold medal trained by Iginio as the first Italian winning the World Chocolate Masters, and in 2015 Iginio became President of Honor of Coupe du Monde de la Patisserie, “first President of the jury” stranger” on French soil and coach of the Italian team that ranked first.

In 1971 he established the pastry shop Veneto, in Brescia, Italy, as his wife had desired, which he still owns today. His patisserie in Veneto was the first Italian pastry shop to join the prestigious chain Relais Desserts International and was ranked first in the selection of the Gambero Rosso guide from 2011 to 2016. On March 14, 2018 Iginio opened his second patisserie in Piazza Diaz in Milan.

Born in Brescia in 1942, Iginio grew up with parents who were both involved with food, his mother a cook and father a canteen manager. At the age of 16 he was working in a bakery in the city center which only lasted a few months as he decided to take himself to Switzerland with the desire to learn about more modern techniques and this is where he acquired his first experience as a pastry chef.

The list of credits and accolades achieved by Iginio Massari is vast and commenced back in 1985 when he created the first Italian Pastry Championship in Brescia. He also founded the Italian Pastry Chef Masters (AMPI) and has now been awarded the Gold Medal ‘Italian Pastry Chef of the Year twice. Iginio was the coach and president of the Italian team that won the World Cup of Pastry in Lyon, France in 1997. In 2009 and 2011 Iginio coached the Italian teams for the World Chocolate Masters in USA which for the Italians won Bronze and Silver medals in consecutive years.

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In Switzerland he had the honor and privilege of working with master pâtissier Claude Gerber and after 4 years and completing his studies he returned to Italy where he was already requested due to his abilities and dedication. He was first hired by Bauli as head of qualitative innovation (here he deepens his knowledge of leavened doughs). But immediately after his return he was the victim of a serious motorcycle accident that forces him to a long period of immobility. But the forced immobilization did not stop his personal dynamism, nor did it stop the one of Mr. Barzetti, noted food industrialist, who, just to have him working alongside, would have him picked up at his brother’s home every day. Industrial Bread of the Year www.bakeryglobal.com


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Iginio Massari - The Pastry Master Since 1964 Iginio has won more than 300 competitions, awards and recognitions on a national and international level. He can be intimidating as much as he is loved. He is recognized all over the world for his superior talent, his strict professional discipline and his dedication. He is also appreciated even more for his culture and honesty. Iginio has two children working in the business with him, his son Nicola and daughter Debora who has been with him for over twenty years inheriting his passion and love of pastry.

My Interview with Iginio Massari Q - You are recognized worldwide as a great Master of Pastry and a great achiever in the industry, how did everything start, was it due to family tradition or was it your personal choice Iginio: It has always been my personal choice and I was never influenced by anyone in the family. Q - Do You still remember which was Your first pastry creation. Iginio: No, unfortunately it was a long time ago and I would only be lying if I said I knew, so many creations have passed since my initial days as a young pastry chef, it is hard to remember them all. Q – You are a great mentor to so many young people in the industry and if you had to select one person as your greatest mentor, who would that be. Iginio: Without hesitation I will say Mr Claude Gerber who originally trained me in Switzerland when I was young, he has been both my pastry master, and above all, he has been a wonderful life coach to me. Q - How is it possible to keep evolving, finding new challenges, while being attached to traditions? What’s the secret of this balance? Iginio: There is no need to be attached to traditions. Those who are anchored to the past, they’re old in mind. We need to keep evolving, because we keep evolving ourselves as well. We need to live the Pastry Winner by Tarr Gyorgy 92

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Iginio Massari - The Pastry Master

present, not the past. We can decide to be “emotional” pastry chefs – telling nice stories which are not really true, or we can choose to be “rational”. And this path highlights commons sense and skills. Q - What is more important, artistic ability or technique as a pastry chef. Iginio: I would say both and I would have to add knowledge and passion to that question Q - How did you get the idea of turning a bank into a pastry shop in downtown Milan. Iginio - Because of my daughter Debora – he laughs. She had the contact with this renown bank who offered the chance of partnership together, and of course we were honored and proud to associate our brand and products with such a famous bank. Q – Traveling around Asia I notice that sweet mignon patisserie hardly exists with a few exceptions like Japan. What do you imagine being the key to open up this market, or will the European move towards the more trendy monoportion. Iginio - Sweet mignon patisserie will always be a trend, because it allows to taste 70/80 grams of delicacy in 5 or 6 different tastes. Mono-portions restrict this option to one flavor only. Yes, it is possible. But first, we need to make and use our childhood food flavours because it’s not easy to change people’s tastes, and Asian people are still very fond of their roots and traditions. Q - Would you consider opening a patisserie in Asia. Iginio: Why not, I am absolutely open to new challenges and I am always open to explore new worlds. It would be a wonderful experience!

Q – What is the future of Iginio Massari. A very long career with many projects for the future, primarily those aimed at improving the culture of pastry chefs; a selection process aimed at the affirmation of Italian Excellence in the world. And the view that, “wherever Iginio Massari will be, there will always be pastry”.

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Iginio with his children Nicola and Debora

Article by Lisa M. Clarissa Zancanaro Nicosa Based in Hong Kong - Italian born, champagne ambassador, acclaimed foodie and wine lover, Lisa contributing to several magazines on hospitality and Italian food & wine. With over 12 years of experience in the and high-end Ho.Re.Ca and hospitality industry, she has developed a deep knowledge on South-east Asian markets where she's represents luxury brands of Italian tableware.

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Kevin Clemenceau wi

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Kevin Clemenceau wins C3 Chocolate Chef Competition North America Valrhona Inc. held the North American Final of its Chocolate Chef Competition (C3) in partnership with StarChefs during their annual International Chefs Congress on October 28 in Brooklyn. The C3 is an Iron Chef meets Bocuse d’Or-style competition that brings leading pastry chefs to compete and showcase their talents. The competition took place for the first time on U.S. soil in 2015. After months of preparation, Chef Kevin Clemenceau of andSons Chocolatiers in Beverly Hills won the North American Final. The runner-up of the competition was Chef Eunji Lee of Jungsik in New York City and the winner of the press prize was Chef Jim Hutchison of Winvian Farm in Litchfield Hills, Connecticut. Chef Clemenceau’s petits fours (above left), titled “The Marias” were made with cocoa streusel, crunchy praliné and cocoa nibs, chocolate disk decorations, BAHIBÉ 46% chantilly, BAHIBÉ salted butter caramel, and cocoa nibs and gold leaf decors. He was inspired by modern pastry styles and the cocoa flavor in BAHIBÉ 46%. For his plated dessert (above right), titled “Neyba,” Chef Clemenceau was inspired by the flavors of BAHIBÉ 46% in combination with different spices, 98

nuts and a touch of acidity. and featured vanilla-tonka crème Anglaise, cocoa streusel, BAHIBÉ 46% crèmeux, BAHIBÉ 46% Bavaroise mousse, BAHIBÉ 46% miror glaze, yuzu sauce, BAHIBÉ 46% chocolate decor, rocher glaze, and hazelnut and cocoa nib nougatine. For this fifth edition of the C3, the six North American candidates presented original recipes for plated desserts and petits fours made using Valrhona BAHIBÉ 46% single origin milk chocolate from the Dominican Republic. The candidates were judged by a lineup of renowned judges, including Pierre Hermé chef owner of the eponymous pastry boutiques, Lincoln Carson, chef and partner of Bon Temps in Los Angeles, Kelly Fields, chef owner of Willa Jean in New Orleans, Patrice Demers, chef owner of Patrice Pâtissier in Montreal, Ghaya Oliveira executive pastry chef of Daniel in New York City, Belinda Leong chef and partner of B.Patisserie in San Francisco, Kamel Guechida, pastry chef at Wolfgang Puck Fine Dining, and Mina Pizarro pastry chef of L’Appart in New York City and winner of the C3 2017 North American selection. The judges evaluated each of the candidates’ submissions based on recipe creativity and originality, as well as taste, pairings, texture, aesthetics, and respect for the theme.

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Kevin Clemenceau wins C3 Chocolate Chef Competition North America

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Kevin Clemenceau wins C3 Chocolate Chef Competition North America “I think the level was really high, and there were not one or two persons really above everybody else,” said Chef Demers. “There were lots of intricate desserts with lots of components and lots of work. It’s impressive what they achieved in that short amount of time.” For the third time in a row, the event was hosted by Keegan Gerhard, award-winning pastry chef and chocolatier and former host of the Food Network Challenge. “Something that this competition does is that it starts to show a trend in the industry,” said Chef Gerhard. “I’m really intrigued by how we’re going away from the flowing desserts to the center-plated again. I believe, with chocolate, it’s to showcase the décor. I think competition changes the industry … Tomorrow, people will start to see and do this décor or this flavor.” The competing pastry chefs were selected through a written application process to compete in the Regional North American C3. The winner will represent North America on March 5, 2020 in Singapore at the International C3 Final and will compete against the winners of the six other C3 regional qualifiers from around the world.

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In addition to being automatically selected to compete during the Finals in Singapore. The North American Semi-Finalist winner received a check for $5000 and a C3 Trophy. The runner-up received a check for $2000, and the press prize winner received a check for $1000.

Plated Dessert

Petits fours

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Kevin Clemenceau wins C3 Chocolate Chef Competition North America Th six pastry chef candidates were: 1.

Desarae Bittle | the Greenbrier | White Sulphur Springs, West Virginia

2.

Kevin Clemenceau | andSons Chocolatiers | Beverly Hills

3.

Takunori Hirayama | Duo Pâtisserie | Markham, Ontario

4.

Jim Hutchison | Winvian Farm | Morris, Connecticut

5.

Eunji Lee | Junksik | New York City

6.

Weilu Wang | Eleven Madison Park | New York City

The Judging Panel

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King Albert 1st in Chocol The chocolate statue of Albert 1st the late King of Belgium on his royal steed was produced by French chef and pastry consultant Emmanuel Hamon. The statue was a gift to the Belgium Embassy in Kuwait for their celebration of Belgium’s Kings Day in November. Known as the Night-King, Albert the 1st was the 3rd King of Belgium from 1909, and after his death the idea of the statue of him and his horse ‘Titanic’ was initiated in honour, as a man of science, art and industry. Pastry Chef Emmanuel Hamon, creator of the chocolate work of art, is Director of the newly established BanoPuratos pastry academy ‘ABA’ (academy of baking and art), as well as in-charge of their innovation center based in the headquarters of BanoPuratos in Beirut Lebanon. BanoPuratos is a strong company serving the professional in the Middle East to the entire Gulf area. Bakery Global contacted Emmanuel Hamon for more information about the chocolate sculpture. Emmanuel said, “Three weeks ago I was told that our company in Kuwait were going to participate at the King’s day of Belgium, organized in and by the Belgium Embassy in Kuwait. Our company BanoPuratos is half Lebanese and half Belgium, so it was a must for us to be at this event. Our colleagues from Kuwait were doing the sweet part for the reception, 104

Petit gateaux, macarons, chocolate bonbons, and they asked us if we could imagine a sculpture made in chocolate to offer to the Belgium Ambassador as a gift. We decided to make something special relating to the King and to Belgium. The flat base which the horse stands on represents the 4 faces of Brussels, the front face is the Palais Royal, the 2 sides are representing Le Grande-Place with all different building , and the back face represents modern today with some new building and some design monuments like the landmark Atomium building. The King Albert sitting on his horse Titanic is famous and appears in many cities of Belgium. We took care to make it the same color which is some type of Verdigris, (a blueishgreen encrustation formed on copper or brass by atmospheric oxidation), and we made this with cocoa butter and colouring agents then used a spray gun for the application. To make the King on the horse, it took close to 3 days, and 2 more days to make the base with the detail of the buildings of Brussels. The entire artwork was made with a little knife and some sculpting tools. Altogether we used 16 kilograms of Belcolade Chocolate for the construction, 10 for the base and 6 for King Albert 1st and Titanic. www.banotrading.com www.bakeryglobal.com


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King Albert 1st in Chocolate by Emmanuel Hamon

From left - Pastry Chefs Fatima and Emmanual with the Belgium Ambassador, his wife, and Mr Ziad of Banopuratos Kuwait 106

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WorldSkills Russia 2019

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Bakery & Patisserie at WorldSkills Russia 2019 The 45th WorldSkills Competition came to an end with a colourful and vivid Closing Ceremony, which took place at the Kazan Arena Stadium in August. This was the first world skills competition to be hosted in Russia after the country joined the movement 6 years ago. Being the 45th such event in the history of WorldSkills, Kazan 2019 saw 1,354 young professionals competing from 63 countries. The 5-day event required 2,500 volunteers who contributed to its delivery and an estimated 250,000 spectators visiting the competition venue.

brilliantly, showing excellent skills,” “The 45th WorldSkills Competition has now ended. Our common responsibility is preserving its legacy for citizens of all our countries so that everyone of any age and health condition is able to reach their potential, choose their own path in training and development, and master relevant skills throughout their life.”

WorldSkills Competitions and all lead-up trainings allow young professionals to compete against one another, learn from each other, and become better at their chosen skill. Education, trainings and Russian President Vladimir Putin flew into participation in a WorldSkills Competition the capital of the Republic of Tatarstan for is equal to four to five years of professional training. the purpose, addressed the Competition participants and spectators. WorldSkills organises the world championships of vocational skills and is In his speech, President Putin said, “I held every two years in different parts of sincerely congratulate the medal and the world. In 2021 the 46th WorldSkills award winners of the 45th WorldSkills competition will be held in Shanghai, Competition. I want to thank all the China. Competitors! You have performed Bakery winners at WorldSkills Bakery competitions at the 2019 WorldSkills Kazan attracted contestants from 19 countries. Gold Medal was awarded to Sonja Durrer from Switzerland - score 739 points Silver Medal was awarded to HSIEH-YI HSIEH from Chinese Taipei - score 739 points Bronze Medal was awarded to Ziyang Zhang from Chian - score 734 points Patisserie winners at WorldSkills Patisserie competitions at WorldSkills attracted contestants from 23 countries. Gold Medal was awarded to Ji-Yun Han from Korea – score 746 points. Silver Medal was awarded to Lingyi Zhong from China - score 740 points Bronze Medal was awarded to Yu-hsiang hung from Chinese Taipei - score 736 points.

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Bakery & Patisserie at WorldSkills Russia 2019

Bakery winners at WorldSkills

Patisserie winners at WorldSkills www.bakeryglobal.com

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Bakery & Patisserie at WorldSkills Russia 2019 The role of a WorldSkills Competition Bakery Manager Ashley Schmidt is Lecturer & Trainer in Bakery Studies at TAFE SA in South Australia; he volunteered his time to take the role as Skills Competition Manager for Bakery at the 2019 WorldSkills Competition in Russia. Ashley was independent to all countries and his role was solely to coordinate a top quality, fair competition for all countries competing. We asked Ashley to explain exactly what was required from him to establish the bakery section for the entire 19 countries competing at this massive event.

mystery product where the ingredients were kept secret until 2 days prior to the competition. Each of the products were assessed to certain criteria, ranging from visual appeal, consistency of product, flavour, aroma, baked colour, weight and internal cell structure. Why was I selected to be a WorldSkills Competition Manager? My first involvement with this event was winning the Adelaide regional competition in 1998, this gave me the opportunity to compete the following year in the Australian National WorldSkills which I was very excited about winning.

“My work started 18 months before the competition. In this role I was responsible for the co-ordination of machinery, equipment and ingredients and to liaise with my Russian counterparts to organise companies to sponsor and supply. I was responsible for designing the Test Project for the items that the young bakers were required to make in the competition, and for writing the assessment to go along with the test project. The actual competition was 15.5 hours in duration over 2 days, with 10 countries competing on day 1 & 2, and the other 9 countries competing on day 3 & 4. Their task was to produce pretzels, traditional and decorative baguettes, brioche (flavoured and plain), braided breads, healthy style bread, traditional and multi coloured croissants, Danish, a variety of sour dough breads, a show piece, and a

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President Vladimir Putin

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Bakery & Patisserie at WorldSkills Russia 2019 My first role as a judge with WorldSkills was in 2012 at the National level and two years later I both judged and coordinated the National Baking competition. On the international level, I became Deputy Chief expert for bakery at the 2015 WorldSkills held in Sao Paulo, Brazil. Here I helped in the planning and running of the event as well as training the Australian competitor, John Reminis. In 2017 I was involved with the Australian National competition and also took on the role of Deputy Chief Expert at WorldSkills Abu Dhabi. In 1998 when I won the national WorldSkills title, there was no bakery

Competition products

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involvement at the international level, so my prize was a scholarship trip to the UK where I was trained in personal development and leadership, which inspired me to compete in more baking competitions. Working as a bakery Lecturer at TAFE SA has given me the wonderful opportunity to help and inspire young bakery students to compete in competitions themselves. It gives me great pleasure to pass on my knowledge and experiences to the younger generation so they too can have similar opportunities to what I had when I was their age.�, Ashley concluded.

Competition products Competition products

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Bakery & Patisserie at WorldSkills Russia 2019

Bakery line up at WorldSkills www.bakeryglobal.com

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Japan wins World Pastry, Chocolate The World Trophy of Pastry Ice Cream and Chocolate was held at Host Fiera Milano in Milan during October where 17 teams from 5 continents battled it out for the title of best in the world.

Judging the competition was carried out by a rigorous and scrupulous jury made up of all the coaches. Aspects that were taken into consideration to choose the winner were relevance on the

Organised by the Federation International of Pastry Ice Cream and Chocolate, this year’s theme was “National Art and Tradition”(referring to its home country). For the Pastry Championship, each team consisted of 3 selected pastry chefs through the national championships that take place every two years in every country in the world, and a coach who had the crucial task of directing, motivating and supporting his team. Three "disciplines" were set to test the skill, creativity and originality of each team. Contestants had to prepare three different artistic pieces, one in chocolate, another with sugar and the last one in pastillage. In addition to the artistic pieces, the contestants had to prepare two different types of bonbons, a single portion cake and ice cream dessert.

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e & Ice Cream Championship 2019 subject, the difficulty of execution, the techniques used, innovation, originality in the combination of ingredients, hot / cold, sweet / salty. But not only: the judges also had to evaluate, the cleaning of the work

plan, the division of tasks and the harmony between the members of the team. The winning Japanese team was

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Japan wins World Pastry, Chocolate & Ice Cream Championship 2019 made up of Seiji Takishima, Tomohiro Sugawara and Tomohiro Tabata also won the 2015 FIPGC World Pastry, Ice Cream and Chocolate Factory.

third place thanks to the works that instead take back the cinema, the music, and the traditions of Italy.

An aerography by Sofia Loren, of the Lion of Venice, and films and film cameras in fine worked chocolate. Representing Italian The sculpture this year was a music in the world, the maestro fascinating vermilion colour the Luciano Pavarotti reproduced on traditional Japanese portal to access a sacred area - Torii - with a top of a column of the Greek Wagasa next to it typical Japanese theatre of Taormina, the interior of the Scala completely airbrushed umbrella. The tablet sculpture and a completely edible Stardivari, reproduces instead a fascinating with very fine jelly strings. Finally, Geisha, while the chocolate one is we see a work in isomalt that a fantastic Samurai, the warrior reproduces the 19th century masks symbol of Japanese culture. In addition, Japan also wins the "Best of Venice, its canals and gondolas. Modern Cake" award. In second place was the Chinese team, with works as high as 180 cm that reflect the characters more representative of one of the great classics of the literature of the Celestial Empire, or "Journey into West� (Xiyou Ji). The protagonists of the work, Sun Wukong, the King Toro and the Red Boy, are portrayed in sugar and in chocolate in an exciting fight. China also wins the "Best Piece Artistic� and the Pastry Magazine journalism award. The Italian team, composed of Gianluca Cecere, Umberto Soprano and Barbara Borghi, conquered the 120

Japan Showpiece www.bakeryglobal.com


Japan wins World Pastry, Chocolate & Ice Cream Championship 2019 The winner of “The World Trophy of Pastry Ice Cream and Chocolate FIPGC 2019 1st place: Japan

€ 10.000,00

2nd place: China € 5.000,00 3rd place: Italy

€ 3.000,00

• Prize for Best Praline: Romania • Prize for Best Modern Cake: Japan • Prize for Best Single Portion Ice Cream: Thailand • Prize for Best Artistic Sculpture: China • Prize for Journalistic Criticism: China • Prize for Silikomart: Romania and USA

Japan Modern Cake

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Chanda Seng - Artistic I Chanda Seng has been baking bread at home for more than 20 years, creating wonderful flavour combinations, clever artistic designs and has a passion for growing as much of her own products to add to her breads as possible. Supplying us with a Mix Seed Sourdough recipe, Chanda uses a Dutch oven inside her regular oven to mimic the environment of the professional bakery oven, by introducing steam, a beneficial element in bread baking. Plus, the thick walls of the cast iron Dutch oven offer ample thermal mass to help maintain a stable temperature. This method allows the bread to develop a crispy, shiny crust and attain maximal volume. Born in Cambodia, Chanda was introduced to baked goods from a very young age through her parents as they owned a large rice mill and dealt with baked goods as part of their business. Everything changed between 1975 to 1979 when the Khmer Rouge took control of Cambodia, everything they owned was taken away as well as her father who she never saw again. Chanda was a teenager when the dark period in Cambodia finally come to an end. Baking was taken up by her mother so she could afford to send her children to school, and Chanda had to help with the baking as much as she could between school hours. Chanda’s eldest brother became a head baker in a Cambodian government commercial bakery which only made baguettes, and always bought them home for the family. Chanda said,

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“these freshly baked baguettes were the best bread they had ever eaten”. Baking was also conducted within the family by her cousins that owned bakeries in Cambodia. Chanda now lives in Hong Kong with her German husband who loves to eat good bread with every meal, but the only bread they can purchase are very soft, tasteless or way too salty. Originally, Chanda made bread with commercial yeast, then 6 years ago switched to producing her own starters and only baked sourdough breads. She has no formal training, all her knowledge comes by trial and error, life experience and books. But the power of social media is streamlining the education process by having Facebook links with leading professional bakers and like-minded home bakers. When asked, which bakers do you admire the most, Chanda said, “The are many great bakers but honestly, I like Claudio Perrando, Ralph Nieboer and Willam Wo, they all seem so humble in their profession.” Chanda has several artistic artisanal talents, she produces beautifully handcrafted leather handbags, sewed products and handmade soaps which are sold to friends and online. When she is not at home creating, she can be found working part time in a shop in Hong Kong that specializes in bakery ingredients and bakery tools Chanda also runs an online sourdough course where she explains the baking of her styles of bread.

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Inventive Artisan Baker Social Media links for Chanda Seng My fb: https://www.facebook.com/ profile.php?id=1155673466, My sourdough fb: https:// www.facebook.com/chandasourdough, My online course: https:// chandasengsourdoughbread.newzenler .com/ my instagram:https:// www.instagram.com/chandaseng26/ Artistic Bread Lamp

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Chanda Seng - Artistic I 6 of Chanda's original 1- Chamomile flower bread This bread leavened with the starter that made from Chamomile flower yeast water. Ingredients: - Bread flour - Rye flou - Spelt flour - Chamomile flower yeast starter - Water - Salt

2- Butterfly pea flower print loaf I created this version of decorating flower on bread loaf 3 years ago and I'm proud to say that no one ever can imagine of doing this. Now I see some people use this idea to put herbs and chopped onion slices on their loaf. This is not easy to bake bread with fresh flower petals on and preserve its colour after baking. I had some failures too. Ingredient: - Bread flour - Sourdough starter - Japanese Hokkaido milk - egg - Sugar - Salt - Butter

3- Mocha sourdough bread - Bread flour - Sourdough starter - Fresh brewed Cambodian ground coffee - Valrhona chocolate powder

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Inventive Artisan Baker Sourdough products 4-Lemongrass flower sourdough bread Lemongrass seldom blooms. I got mine bloomed during winter, it bloomed 3 times in several years. I am always interested in the new thing and creating things. So made this bread. Ingredients: - Bread flour - Lemongrass yeast water - water 5-Purple sweet potato flower print Ingredients: - Bread flour - Sourdough starter - Japanese purple sweet potato powder - Full milk - egg - Sugar - Salt - Butter

6- Valentine's sourdough bread Instead of giving chocolate and flowers I opt for something unique and healthier. Ingredients: - Bread flour - Sourdough starter - Red rice yeast powder - Water - Salt * Edible gold colour for decorating

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Chanda Seng - Artistic I Mix Seeds Sourdough Bread Recipe by Chanda Seng Ingredients: For the soaker: • 40g Sunflower seeds • 25g Flaxseeds • 25g Sesame seeds • 70g Hot water For the dough: • 270g Bread flour • 80g Whole wheat flour • 70g Sourdough starter • 230g Water (at room temperature) • 7g Salt Method: 1. Mix all the seeds together then adding hot water. Let the soaking seeds cool to room temperature. 2. Mix both flour and salt together and make a well in the centre. Pour all the water and sourdough starter in. Use a spatula to stir everything to combine, then mix by hand for a few minutes. Cover and let it autolyse for 2 hours. 3. After 2 hours autolyse, add the soaked seeds to the dough. Mix in the seeds a little at a time to achieve even distribution. Cover and let it rest for 1 hour at 26-28°C / 78-82°F. 4. Do two sets of stretch and fold 45 minutes apart, then let it bulk ferment for 2-3 hours at 26-28°C / 78-82°F. 5. Put the dough on a working surface or countertop. Shape the dough into a loaf shape by gently pulling the outer edges of the dough into the centre and turning the dough over. Use the dough scraper or your hand to push in at the base of the loaf to tighten up the loaf and get a proper round shape. 6. Dust some flour in a banneton and put the shaped loaf into the banneton, seam side up. Cover and let it proof at room temperature for 3-4 hours at 26-28°C / 78-82°F, or until it rises almost double in size. 7. Preheat the oven to 230°C / 450°F. Dust some flour on top of the proofed loaf and turn it over onto a baking paper. You can decorate 126

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Inventive Artisan Baker

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Fresh Milling in the Bakery: Sma “Every bakery needs at least one of these mills!”, says Roland Herzog. Located near Colmar in the Alsace region of France, his bakery prepares, daily, an increasingly broad range of ingredients from whole foods that are sourced both locally and from far abroad. These grains, seeds, pulses, and spices go into the new generation of breads that he and his colleagues who form the elite society “Les Ambassadeurs du Pain” say is required to meet growing consumer expectations of “bread as food”. In this way, say Les Ambassadeurs, craft bakers are offered the opportunity to help answer the major social challenge of public health.

Roland is far from alone in his discovery of the small-scale stone mill as an easy-to-justify addition to the list of standard bakery tools. Until a few years ago, in-bakery milling was a major undertaking, practiced by only a handful of highly dedicated bakers. As innovation in baking accelerated through daily revelations of new techniques in media such as Instagram, the ability to make one’s own flour became recognized as a mark of the expert. Los Angeles’ “Wizard of Bread”, Guy Frenkel @ceorbread, bought his first tabletop stone mill early in his breadmaking career, and has always included freshly milled ingredients in his 128

creations. “It’s simply an essential; to be without a mill is to have a handicap in terms of creativity.”

Greg Wade @gregwadebakes, CEO of Publican Bread and 2019 James Beard Award winner (Outstanding Baker) remembers: I took a few days off in 2016 to spend time baking with only flour I had milled myself. It was a revelation. Since then, freshly milled additions are an important part of what we do at Publican Quality Bread, using our tabletop stone mills.”

Australia’s Michael James, whose bestseller “Tivoli Road Baker” doesn’t go anywhere without his tabletop mill.

Zingerman’s Bakehouse @zingermansbakehouse in Ann Arbor, Michigan USA, has written “using freshly-milled flours whenever we can” into its Vision Statement. Starting with a Mockmill 200, the Zingerman’s team began in 2017 to discover the difference that freshly milled flour can make in breads and pastries. That led to their investment in a large-scale stone mill. The Mockmill tabletop, which more than 20 Zingerman’s employees are trained to use, resides in the pastry department where it provides freshly milled ingredients for dozens of recipes.

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all Steps Open Great Possibilities

Mockmill played an important role in this years Mondial du Pain Competition

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Fresh Milling in the Bakery: Small Steps Open Great Possibilities “@artisan_bread_monkey” Neil Allsopp opened his one-man bakery in November 2017, and quickly became the “go-to bread man” in his home of Hoenefoss, Norway. “I wanted to make use of the grains being grown here locally”, says Neil, “and these weren’t readily available as flour. I started with one Mockmill 200 and added more as my business grew. Now I have four Mockmills going, and with them I mill up to a 250 Kg of flour a week. The Mockmill Professional 200 has been a great addition, as it simply keeps going!” Neil is one of the many dozens of small-scale bakers, in shops and cottage bakeries, who use the fact of their milling grains fresh every day as a selling point versus larger-scale bakeries, whose prices are generally lower.

But Neil brings up an important point: The tabletop stone mill, available and affordable all around the world, is a plug-n-play addition to the bakery that makes valuable, locally grown foods immediately available as ingredients for bread. This eliminates the huge “milling roadblock” that innovative farmers generally face when they go to plant an exceptional crop and must line up customers. Millers often require larger quantities of a crop than can be produced in the first few years, says the UK’s pioneer grain breeder Ed Dickin.

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In all of the examples stated here, the bakers are committed to partnering with local producers of exceptional grains in support of the building of a sustainable food economy. Says Colorado’s Andy Clark, owner of Louisville’s Moxie Bread Company and a key driver of building of the state’s local grain economy, “The small-scale stone mill is the lynchpin in all we are trying to accomplish here.”

Of course, installing this class of mills, which will produce up to 15Kgs of fine flour per hour, won’t change the way bakers get the bulk of their flour. Instead, it will greatly increase the variety and freshness of minor ingredients. In this way, it makes using imaginative alternatives to wheat in pastry making (in which no gluten is needed anyway) an immediate reality. Just ask Charbel Abrache, Pastry Chef at Seylou Mill and Bakery. “We set out from the start to avoid the use of wheat flour in our pastries, with the notable exception of laminated doughs. And we mill practically all the flour we need for our pastries on the Mockmill. Indeed, Seylou’s founder, Jonathan Bethony, is one of America’s original” millerbakers”; Seylou’s large-scale stone mill is presented right at the entrance to the bakery on N Street in Washington, DC. The just-announced winner of the 2019 Tiptree World Bread Award is

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Fresh Milling in the Bakery: Small Steps Open Great Possibilities

Greg Wade at Mockmill HQ Germany

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Fresh Milling in the Bakery: Small Steps Open Great Possibilities considered a visionary icon of his young With every bakery equipped to do a little generation of bakers, for whom fresh (or a lot!) of milling as it sees fit, the milling is a prerequisite for making good future of baking has a new bright spot! bread.

Zingermans baker, Hazim Tugan with Mockmills Paul Lebeau

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Fresh Milling in the Bakery: Small Steps Open Great Possibilities Social Media Links:

@moxiebreadcompany

@ceorbread

@seyloubakery

@lesambassadeursdupain

@wolfgangsmockmill

@zingermansbakehouse

@mockmillusa

@artisan_bread_monkey

@edwarddickin

Bread wizard Guy Frenkel embodies the joy of on the spot milling

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World’s largest Bakery, Patisserie & Chocolate consumer survey Food plays an important role in giving a feeling of energy and health. And as consumers more than ever want to live a healthier life, the importance of food is growing. But what do consumers expect of their food? What do they consider as healthy and tasty? The latest Taste Tomorrow survey shows that on a global level healthy food is extremely important, and consumer expectations around food and health are continuing to evolve. Taste Tomorrow: a foodstep into the future Taste Tomorrow is the world’s largest bakery, patisserie and chocolate consumer survey. It gathers data from over 17,000 consumers in 40 countries and delivers fresh insights about health, taste, convenience, experience, digital trends and more. The latest survey reveals nine key worldwide trends, among which are ‘health’, ‘taste’, and ‘craft’. Consumers believe that food will become healthier The survey shows that most consumers are optimistic about the healthiness of their future food, especially in the Asia-Pacific region, where only 9% of consumers thinks their food will be less healthy in 2030. But also in all other regions of the world, the majority believes that their future food will be as healthy as it is now, or even healthier.

Healthy should never mean compromising on taste While health is of growing importance for consumers worldwide, it should never be at the expense of taste. Consumers want products that are both tasty and healthy for them. Products that are seen as both healthy and tasty in bread are wholegrains, fibre, grains and seeds. These are recognised by consumers as power ingredients that make products healthier and tastier at the same time. For chocolate products it’s cocoa, followed by fibre, nuts, super fruits, fruit fillings and seeds. These are all products that consumers recognise as close to nature and thereby full of goodness.

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Global key trend: taste as a crucial factor In the survey, we asked consumers: ‘What is most important when buying bread, patisserie or chocolate?’ Consumers could choose between different factors. In 2015, consumers said freshness was the most important for bread and patisserie, and taste was the most important for chocolate. Today, taste has gained in importance. Where freshness is still key for most bread-buying Europeans, for many other consumers across the globe it’s taste that has turned into the number one criterion when buying bread, patisserie and chocolate, followed by freshness and price. This means you cannot compromise on taste; it’s crucial in the decision-making process when buying these products.

Texture When it comes to taste, there’s another important shift compared to previous Taste Tomorrow surveys. For consumers today, taste is more than just flavour—texture is now a key component too. Consumers pay as much attention to a special, delicious, appealing texture as to flavour. It enhances the eating experience, also because different textures are visually interesting as well. Because while taste is extremely important for the majority, consumers want to be wowed by all their senses. A feast for the eye, multilayered textures and flavours are essential to create a sensorial delight.

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Show and tell Food with a human touch that showcases the artisan’s love for the product, and the sharing of tradition and heritage. The perception of craftsmanship can also be influenced by how products are presented: an open oven or seeing how products are finished enables consumers to see and trust the artisanal production. 72% of consumers appreciate bakeries where they can see the oven and see items being baked on site. And 73% of consumers say they feel drawn to food with authentic recipes or authentic production methods. They love to hear about traditions, heritage and history.

Want to discover more about the Taste Tomorrow trends and how you can benefit from them? Get inspired at www.tastetomorrow.com

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UIBC 2019 Baker & Pa Rogério Shimura from CIPAN/Brazil has been voted World Baker of the Year and Gustaf Mabrouk from Sweden have been voted World Pastry Chef of the Year by the International Union of Bakers and Confectioners (UIBC), an organization that brings together associations of the bread industry from around the world.

The UIBC Presidium evaluated the final 9 candidates from Germany, Switzerland, Brazil, Taiwan, Iceland, Sweden and Uruguay, regarding their achievements in terms of professional career, publications, success in competitions, marketing efforts and innovation activities in the bakery and confectionary trade. “It was a very difficult choice, since all candidates have incredible credentials”. UIBC President Antonio Arias said. “Choosing the best amongst such great professionals is not an easy task and we congratulate all candidates for the wonderful work they are doing in and for the bakery and confectionary industry. In September, Rogerio Shimura and Gustaf Mabrouk received their Awards during the UIBC Congress 2019 held in Russia. For the occasion, Rogerio and Gustaf created a special bread recipe and an artistic piece for the desert for the gala dinner. In addition during 2020, the mission of the baker and confectioner of the year is to promote the work of the UIBC in events and activities throughout the world.

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astry Chef of the Year Brazilian Chef-baker Rogerio Shimura named UIBC Pastry Chef of the Year This is the second year in a row that Rogerio Shimura has been awarded high esteem as a baker following his 2018 award as best baker in the Americas by the Inter-American Bread Industry Confederation (CIPAN). For Roger, the recognition from UIBC AS 2019 Baker of the Year was not just for his exceptional baking capabilities, but also for the result of much research that the company does in innovation and monitoring of world trends. The Shimura family has a long history in the baking industry dating back to 1946 when they delivered their breads by horse and wagon. Shimura owns the Shimura Breads chain, which will invest in the seven-squaremeter express bakery model in the coming months. Until recently, the company had two stores in the PĂĄtio Paulista and Cidade SĂŁo Paulo malls.

Winners of the Official Great Aussie Pie Competition 2019

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UIBC 2019 Baker & Pastry Chef of the Year Swedish Chef Gustaf Mabrouk named UIBC Baker of the Year Gustaf Mabrouk has a long career as a pastry chef and chocolate maker. He is passionate about chocolate and the craft behind making chocolate from bean to bar. At the age of 19 Gustave was already making a name for himself after winning a title of Best Pastry Cook of the Year in 1995 before leaving to work in fine dining restaurants in New York and Stockholm.

again and use the experience to become better and stronger at your game.” Visit Guataf Mabrouk website where you can learn how to master techniques and processes through his online classes at www.gustafmabrouk.com Follow Gastaf on Instagram @gustafmabrouk

In recent years Gustaf has lived and worked in Sweden. He has competed in the World Chocolate Masters and coached for the Swedish Confectionery team. To the public, Gustaf is best known for his participation as master pastry chef in SVT's Go'kväll. He has also published the book The Chocolate Maker's Handbook and runs the everyday company Chef de partie Sthlm. Gustav said, “I am so wonderfully honoured to receive the award for this year's world pastry chef. I am passionate about the fantastic pastry industry and most of all for chocolate. My interest extends all the way from cocoa cultivations to the process of making chocolate and then creating fantastic pastries. I hope this award can help inspire more people to take an interest in chocolate and pastry, says Gustaf Mabrouk.” “My advice to young people considering entering competitions...make sure you are entering the competition for your own sake and don’t feel bad if the result doesn’t get you any prizes. Get back at it 140

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How to upsell an The term upselling has been around for many years, along with add on selling, cross selling and suggestive selling. I don’t actually like any of these terms, because they all include the word selling. A lot of frontline retail team members view selling as a dirty word, it means to them they have to push the customer to buy something extra. I have witnessed many an eye roll when these terms are used as a way to increase sales.

customer. You are not going to sell additional products to every customer, but even if you don’t, they leave better informed than when they first came in. And that could lead to additional sales down the track. It will also have the customer leaving with a positive feeling that you are helpful and not pushy - there’s a good chance they will then come back!

The secret to being successful with this process is to take the focus off the end goal, that is making an additional or higher priced sale. Customers are far too savvy these days to not know what we are trying to do. Instead the focus has to be on informing the customer about a special deal, new product or complementary product that will enhance their original purchase. Take the focus off trying to sell, instead focus on having an informative conversation that tells the customer you actually care and want them to get the best value for their money. Having spent many years behind the counter, serving customers I love the process of trying to have a conversation about another product. This conversation, when done well and coming from the right place (of helping the customer) will deepen the relationship between you and the 142

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nd do it brilliantly Here’s my 4 tips on how to be brilliant at increasing additional sales in your bakery (and not upselling!): 1) As I mentioned earlier, stop focussing on selling, instead focus on helping and informing.

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How to upsell and do it brilliantly 2) Don’t just be an order taker. Instead of just taking the order and following up with the bland “Anything else today?” which very rarely leads to an additional sale, make some suggestions as follows: a.

Suggest a drink to go with a food item and vice versa

b.

Talk about a new product you have in stock

c.

Offer additional items that will enhance the taste – cream, ice cream etc

d.

Choose a product of the week and ask every customer have they tried it

e.

If your store offers tastings, make sure you follow a simple process that I describe in the next point

3) Actively promote tastings. This is one of the easiest ways to increase sales. Having a quality and hygienic way of displaying product is the first key point. However just having product on the counter does very little apart from giving your customers a free taste. Here’s the process I recommend to massively increase sales of the product on tasting: a.

Once you have taken the initial order from the customer, suggest they try your tasting product while you get their order

b.

When you come back with the order, simply ask, “What did you think?”

c.

Their response should always be positive. Instead of asking them “Do you want one then?” which is pushy, talk about the ingredients, how fresh it is, what it goes well with (coffee, cream etc.) or even how much it is.

d.

If you follow these simple steps consistently you will drive more sales.

4) Always use an informative technique, that doesn’t force the customer to say Yes or No to buying. If you do, the main answer will be a resounding NO! Instead try these techniques - “Have you seen our special today?” “Did you notice our coffee and cake deal?” “Have you tried one of our beautiful scones?” These questions find out if the customer wants to know more information, not if they want to buy.

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How to upsell and do it brilliantly With over 35 years’ industry experience, Roger Simpson is recognised as Australia’s #1 Authority on customer ROI in the retail industry and as a global expert on staff coaching, customer service and selling skills. He is the author of the book “The Ultimate Retail Sales Experience”.

His company, The Retail Solution, has delivered training and coaching programs to retail clients in nearly 30 countries around the world, with most experiencing sales increases well in excess of 100%. The success of these powerful and dynamic programs is due to the focus on increasing the productivity of people which grows sales and increases service levels long term. A key outcome of all The Retail Solution’s training and consulting is providing clients with the ability to implement the learning points immediately upon return to their workplace and keep it going into the future. This drives immediate and long term results. Roger and his team are passionate about creating great customer service and a triple win for retailers, staff and customers. email: roger@theretailsolution.com.au web: www.theretailsolution.com.au

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Bridgewater Bakehouse – Wins

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s Best Vanilla Slice in Australia

Front Hannah O'Toole and Emma O'Toole – Rear, Patrick O’Toole left with Head Vanilla Slice Judge Corey Howard from major sponsor EOI Bakery Ingredients. www.bakeryglobal.com

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Bridgewater Bakehouse – Wins Best Vanilla Slice in Australia

When it comes to a champion vanilla slice, Patrick O’Toole of Bridgwater Bakery can confidently boast perfecting, “the ultimate recipe” after taking out back to back wins in the professional vanilla slice category for 2019 and 2018. After being announced winner at the competition, Patrick said, “I have been consistently working on perfecting my vanilla slice formula, to win the major prize two years in a row has been well worth the effort and extremely satisfying. It is also very pleasing to hear your customer feedback; customers love a great product and their testimony has been very flattering. Winning awards displays to your customers that you are not complacent in your bakery.”

Jason Riley from EOI, who has been a Great Australian Vanilla Slice Triumph judge for 19 Years and said, “the competition this year was fierce, judges looked at four key factors, the pastry, custard, fondant and presentation. It’s a simple product, and a lot of people try to over complicate it.”

“On the business side, we benefit by always experiencing a rapid increase in sales after winning competitions, to date we have won multiple awards including Gold, Silver and Bronze awards at the Official Great Aussie Pie Competition as well as the Best Pie in Australia Competition.” Added Patrick. Patrick has been baking for over 20 years which stemmed from a strong interest in cooking and baking when growing up, his advice to newcomers to this competition is, “do your homework and select the right flavour profiles and textures. Entering competitions is something all business owners should consider, not just for the rewards, it is also great for staff morale.” 148

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Bridgewater Bakehouse – Wins Best Vanilla Slice in Australia

The 22nd Great Australian Vanilla Slice Competition was held in Mildura, located in the far north-west of Victoria, perched on the edge of the wild Australian outback. Mildura is an oasis on the Murray River approximately 600 kilometres from Melbourne and 1,015 kilometres from Sydney.

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The completion attracted over 7,000 people into the Langtree Mall at Mildura with activities for children and musical performances keeping eventgoers entertained. A Coffee Dash and Vanilla Slice Eating Competition was organised for the general public which raised close to $3000 for local efforts in suicide prevention and support.

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Italian’s make Best Pa It’s true, the Italian’s really do make the best Panettone in the World after proving this at the recently held competition staged by the International Federation of Pastry, Ice Cream and Chocolate (FIPGC). "It is clear that panettone is now a dessert that belongs to the whole world and not only to Italy or Lombardy - said FIPGC President Roberto Lestani - But the mastery of Italians is still unmatched”. There were 165 competitors in the race, with a clear preponderance of Italians but a large presence of pastry chefs from different countries including Spain, Japan, China, USA, Serbia, Bolivia and Peru, in an attempted to take home the grand prize for this Italian Christmas cake of excellence. Foreign confectioners have made excellent products, and were appreciated by the whole jury. The two winners for the classic panettone category were respectively Gianluca Cecere, a Neapolitan from the Pasticceria Baiano, and Bruno Andreoletti, from Brescia, both in their early thirties and with a passion for dough and leavening since they were little more than children. Cecere, born in 1989, was the former Italian Champion of Pastry, Ice Cream and Chocolate Factory FIPGC 2018 and third place at the FIPGC 2019 World Pastry Championship held last October. Cecere astonished the jury with his perfectly leavened classic panettone with its balance, softness, and extremely aromatic fragrance of orange and lemon candied fruits that recall the scent of the coast. The second winner, Andreoletti's panettone, a thirty-two-year-old with a passion for sweets since he was 13. The winner of the stuffed panettone category was Maria Spadola, 27 years old from Rionero in Vulture in the province of Potenza, who triumphed with a panettone with chocolate cream, whiskey and orange. Among the special prize winners was the Japanese pastry chef, Yahei Sukuzi, who won a Glod Medal for his interpretation of Panettone with Honeycomb. Other special prizes were awarded for innovative fillings, and these winners were Luigi Conte, a Neapolitan, who made a panettone with a baba inside it, and at the historic pastry shop Stratta in Turin, which created a filling with a water chocolate ganache. Two foreign pastry chefs, Arguellez Fernandez and Enrique Asencio, were also awarded prizes. Very nice is the fact that these young people, having absorbed the teachings of the masters, have been able to innovate while remaining within the rules of the disciplinary which imposes ingredients and procedures.

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anettone in the World

Maria Spadola

Winners of theAndreoletti Official Great Aussie Pie Competition 2019 Bruno & Ganluca Cecere

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Bakbel is a specialist in fruit based ingredients like Fruit Filling, Concentrate Glaze, Spray Glaze, Bakery Jam, Fruit Spread, Piping Gel, Mirror Glaze, and Cremfilling Deluxe. We assure the best quality of our final product: natural flavors, natural colors, high fruit stability glaze, high fruit identity, freeze/thaw stable and bakestable.

BAKBEL EUROPE S.A. • Zoning de Tyberchamps • 7180 Seneffe • Belgium • T. +32 (0) 64 846 110 • F. +32 (0) 64 846 111 • www.bakbel.com

V I S I T O U R N E W W E B S I T E O N W W W. B A K B E L . C O M

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Oreo Stout B By Chef Jenny Heathers It's not a secret that chefs like to drink. And when you consider the amount of physical demands and professional stress they endure, the fact that they drink so much is no surprise. But besides a nice cold chug after work, what else can a chef do with beer? Well, I've always LOVED pairing beer with food! While the wine snobs were holding expensive, multi-course dinners for their upscale guests, I

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was experimenting with beer, not only as a beverage, but beer as an ingredient. I started visiting home brew supply stores in California to learn more about the actual foundation of beer. I wanted to learn what components give beer different characteristics and just how much variety there is with malts, grains, hops, and extracts. By deconstructing beer altogether, my eyes (and my palette) were opened to a whole new world of culinary possibilities. I have a plethora of different creations from English grain crusted croutons to amber malt cheesecakes to pilsner mignonette sauces.

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Bread Pudding The OREO STOUT BREAD PUDDING is a sophisticated take on a traditional comfort dessert that can often lean too far into the sugary realm. My intention was to honor dark chocolate by complimenting it with a bitter glaze reduced from Guinness Stout. I threw in some tart dried cherries to cut the sweetness and toasted pecans for a small crunch between the warm, soft texture. Stouts are naturally reminiscent of cacao, as this beer style is dark, creamy, powerful and thick... just like raw chocolate!

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Not only do I obsess about beer in the kitchen, I obsess over it outside the kitchen on my podcast called BEER TALK RADIO. My podcast was created to bring F&B professionals together in a show where industry secrets can be shared and ideas for cuisines, profitability, customer service and leadership can be discussed. I have many food pairing episodes, which, of course, are my favorite to do! I've paired beer with oysters, BBQ, and chocolate. I have many more creative culinary episodes to come.

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Oreo Stout Bread Pudding By Chef Jenny Heathers Jenny spends time in both Oakland, CA and Las Vegas, NV as a traveling chef. She has extensive experience in fine dining, banquettes, nutrition (meal prep) and corporate dining. Her specialties

include whole animal butchery, Japanese, Northern Italian, Classic American, BBQ/Smoking, and steakhouse cuisines. Jenny has taken leadership positions in many restaurants and catering companies as a lead line cook, sous chef, and kitchen manager. Jenny is known in two States for her elaborate staff meals, humor, passion for training, and putting a$$holes in their place. She has been nick-named by her coworkers as "Beast", "Yakuza" and "The Enforcer". Jenny is the sous chef at Seismic BBQ located in San Francisco, CA working and learning from owner/ pitmaster Steven Hollifield. The Oreo Stout Bread Pudding is now available on the menu there. Jenny's podcast is called "Beer Talk Radio" and can be heard on iTunes, Google Play, Stitcher and Spotify. jenny@beertalkradio.net www.beertalkradio.net https://anchor.fm/beer-talk-radio Credit: Steven Hollifield (Owner & Pitmaster) Seismic BBQ San Francisco, CA www.seismicbbq.com

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Oreo Stout Bread Pudding

Oreo Stout  Bread  Pudding  RECIPE

Yield: 30 servings   One 2” FULL hotel pan  

Ingredients ●

900g eggs or liquid egg equivalent

500g c whole milk ●

225g salted butter, melted

350g white sugar

10g tsp Kosher salt

25g vanilla extract

20g cinnamon

3# toasted brioche, large cubes

200g oreo cookies, broken

100g dried tart cherries, whole

200g dark chocolate chips or shavings

STOUT ROUX

150g English stout

20g cornstarch

STOUT GLAZE

300g English stout

Preparation   1. Spray hotel pan with pan spray  generously. Line with parchment and  spray generously again.   2. Whisk all wet ingredients together in  large bowl.  

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3. Whisk dry ingredients EXCEPT OREOS together and fold into wet mixture.   4. Add bread cubes 4 cups at a time until all  bread is soaked and evenly coated.  5. Pour into lined 2” hotel pan.   6. Bake covered with metal lid or loose foil  AND parchment at 350 degrees for 10  minutes.   7. Rotate pan and continue baking for 10  more minutes covered.   8. Remove cover, rotate and bake for an  additional 10 mins. Make sure the  oven’s FAN is OFF or LOW FAN only. Do  not bake with high fan.  9. Remove from oven. Use a brush to coat  the top of the pudding with the stout  glaze. Sprinkle broken Oreos evenly  over the glaze. Return to oven,  uncovered for 10 more minutes.   10. Do not exceed 40 mins cook time.  Remove from oven and slide the  pudding out of the pan onto a cutting  board. Remove parchment and slice in  6ths lengthwise. Slice into 5ths on  widthwise.   11. Serve warm and garnish with sweetened  condensed milk, more cinnamon or  powdered sugar.  

STOUT RUE & STOUT GLAZE  Make a slurry of 20g cornstarch and 150g of  beer in cold sauce pot. Heat mixture on high,  constantly stirring with a whisk until  thickened into a jelly-like roux. Remove  from pot. Add remaining stout beer to pot  and return to high heat. Whisk and reduce  for 5 minutes. Add small spoonfuls of roux  one spoonful at a time until desired  thickness is achieved. Glaze should be a  syrup consistency. There will be additional  rue left over for future use, so do not use all  of the roux relative to this beer amount.  

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CHOCOLATEWORLD.BE

WE ARE GOING TO PARTICIPATE:

18 - 22 OCTOBER 2019

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29 - 31 OCTOBER 2019

18 - 22 JANUARY 2020

2 - 5 FEBRUARY 2020

3 - 6 MARCH 2020

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Official Great Aussie Pie & Sa

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ausage Roll Competition 2019

Winners of the Official Great Aussie Pie Competition 2019

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Official Great Aussie Pie & Sausage Roll Competition 2019 Held during Fine Food Australia Exhibition at Darling Harbour, Sydney, the Official Great Aussie Pie & Sausage Roll Competition attracted well over 1600 entries from every state in Australia. Pies are considered Australia’s fast food choice, a cultural icon that has been worshiped for more than a century. With a population of under 25 million people, Australians consume more than 270 million pies per year. Australia’s biggest selling pies are plain mince beef, and their gourmet and game pies can consist of Crocodile, alpaca, Kangaroo, emu and goat and a good variety of seafoods including scallop and lobster. Vegetarian and Vegan pies are definitely on the rise. The competition was established by John Ross and Craig Perry in 1989. Their efforts and passion for pie excellence have helped to raise quality standards of pies across Australia; enhancing a sense of pride among bakers who specialise in pie making. The judging panel consists of TAFE trainers, chefs, bakers and bakery reps who are all experts in their field. They provide valuable feedback on each entry for aspiring winners. 2019 Overall Winner Plain Meat Pie - Pinjarra Bakery, Pinjarra, Western Australia Pinjara Bakery have become an icon in Australian baking competitions, over the past 20 years they have won well over 500 state and national awards. In their best year at this competition they won 14 Gold Medals with their crowd-pleasing range of pies. A great effort for Owners Paul and Jodie Panteleo and their Pie Master Darren Rowe. Pie production is big at Pinjara Bakery with thousands of pies crossing their counter every week. Founder and chief executive Larry Pantaleo said the business was delighted to be on the national stage. “We put a lot of hard work and love into everything we do and it’s great to see the judges recognising our effort and our skills,” 2019 Overall Winner Gourmet Pie - Old Fernvale Bakery, Fernvale Queensland Bill and Lyn Rose, owners of Old Fernvale Bakery won the Gold Medal in the Gourmet section with their delicious creamy seafood pie. Renown for the quality of the products they produce and sell, Bill and Lyn are also well known for the beauty of their bakery. Set in the awe-inspiring Brisbane Valley, their genuine love of Australian country life is apparent when you walk through the bakery doors. The walls in the Old Fernvale Bakery are cladded with early Australian memorabilia. A wonderful place to visit and try an award-winning gourmet pie.

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Official Great Aussie Pie & Sausage Roll Competition 2019 2019 Overall Winner Plain Sausage Roll - Tatura Hot Bread, Tatura, Victoria Jeff Alexander left school when he was 15 years old to do his Pastry Cook Apprenticeship and in 1982 at the age of 23, he purchased Tatura Hot Bread with his wife to be Glenda. The Tatura Hot Bread Bakery has a past steeped in history, originally being established by John Gibb in 1878. Jeff and Glenda have served this bakery well with their passion by producing many awards for their breads, pies, cakes and pastries. For this reason, Tatura Hot Bread was awarded by the Baking Industry Association of Victoria, ‘Bakery of the Year and Bakery Trainer of the year’ in Victoria in 2009. If you like Vanilla Slices, take a trip to Tatura Hot Bread, they have won the award 3 times for Best Vanilla Slice in Australia, as well as runner-up on 3 occasions, which landed them twice on national television.

Mike French and Michale Di Salvatore www.bakeryglobal.com

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Official Great Aussie Pie & Sausage Roll Competition 2019 Comment from Head Pie Judge Mike French Once again, we see winners from all states displaying very creative ideas with their pies and sausage rolls. The quality of products we judge continues to improve as entrants take heed of our comprehensive comments now provided by the iPad scoring system. The only competition to do this. It's all about "improving the breed" The one Aussie icon that can't be sold overseas. I was the first inductee to the Official Great Aussie Pie Competition Hall of Fame. Twenty-three years mainly as chief judge. A lot goes on prior to the actual competition. Organising the judging panel to ensure a truly national team with judges from five states. Negotiating with industry bodies, managers and administrators to enable judges to attend the four-day competition. Providing feedback and advice to entrants when required at various times throughout the year. Encouraging young and up and coming trades people with the Candidate Judging Programme initiative, now in its second year. Nurturing their aspirations within the baking and pastry cooking industry. I feel that there is still a great pride in producing award winning products by artisan bakers and pastrycooks which will see our industry survive for some time to come. This, despite the enormous commercialisation of traditional bakery lines. The principal objectives for the Competition are to provide a national platform for quality pie improvement, product innovation & skill enhancement, while providing a platform to gain maximum media exposure for pies and pie makers in their battle for a share of the fast food dollar.

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Official Great Aussie Pie & Sausage Roll Competition 2019 Category Gold Medal Winners Gourmet Sausage Roll - Molly Dene Bakehouse, Bentleigh, Vic (Lasagne Roll) Red Meat Pie - Parker Pies, Rutherglen, VIC (Smoked Beef & Truffle Pie) Poultry Pie - Mountain High Pies, Wentworth Falls, NSW (Peri Peri Chicken and Mango Salsa) Brekkie Pie - Mountain High Pies NSW (Big Brekkie) Vegetarian/Vegan Pie - Miami Bakehouse, Greenfields, WA (Peri Peri Vegetable) Game Pie - Mocka’s Pies, Port Douglas, QLD (Bush Kangaroo) Gluten Free Pie - Jojo’s Gluten Free Goodies, Kernot, VIC (Wagu Beef & Caramelised Onion Pie) Apple Pie - Toodyay Bakery, Toodyay, WA (Granny Smith) Slow Cooked BBQ Pie - Whittlesea Bakehouse, Whittlesea, VIC (Slow cooked beef pie) Apprentice Pie (Plain Meat Pie) - Rolling Pin Pies and Cakes, Ocean Grove VIC – Caitlin Houston Tom Lindsay Pepper Steak Award - Whittlesea Bakehouse, Whittlesea, VIC (Pepper Pie) The John Ross Innovation Award - Chunky Pies, Kirwan, QLD (2-sided pie)

A great line up of Pie Judges www.bakeryglobal.com

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BAKERY AND PASTRY

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Y AT EUROPAIN 2020

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Bakery and Pastry at Europain 2020 This leading event in the bakerypastry industry is more than ever intent on highlighting the artisans in the sector. In January 2020, for the first time Europain will be held at the Paris Porte de Versailles venue in France and will be proud to host two exceptional contests. Indeed, the ‘Coupe du Monde de la Boulangerie’ and ‘Coupe Europe de la Pâtisserie’ will bring together the best representatives in their trades from Europe and around the world.

Coupe Europe de la Pâtisserie: a première in the heart of Paris For the Coupe Europe de la Pâtisserie, 2020 will be remarkable in several respects. After Geneva and Turin, the travelling event continues its journey for a stopover in Paris. For the first time since its creation, the event will take place in the heart of the capital. 8 teams selected from all over Europe will challenge each other on January 12 and 13, 2020 in an exceptional show. They will need to draw on their very best skills and talents in order to win a ticket for the world grand finale that will be held on 24 and 25 January 2021 as part of

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the Sirha Lyon trade fair. This European round is one of the most challenging in the selection process and has revealed new nations on the pastry scene. It is also an event that is continually renewing itself. In this respect the rules and regulations of the contest have been updated.

Coupe du Monde de la Boulangerie: breads of the world under the spotlight! Created in 1992 by Christian Vabret holder of the ‘Meilleur Ouvrier de France’ distinction - the Coupe du Monde de la Boulangerie is all at the same time an incubator for international trends, a laboratory of talents and a source of inspiration and creativity. From January 11 to 14, 2020, 12 teams composed of three members, among the best in the world in their trade, will compete in four tests:Baguette and breads of the worldSweet viennoiseries- Artistic creationGourmet baking (test performed in common by the three members of the team). The 12 participating teams are the winners of the regional preselection rounds that were held in the 5 major zones of the world: Europe, Middle

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Bakery and Pastry at Europain 2020

From Left - Cutie Pie, David Eaheart , Linda Past Hoskins Champions Executive Director, American Pie Council

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Bakery and Pastry at Europain 2020 East, Africa, Asia and America. South Korea was the winner of the previous edition of the Coupe du Monde de la Boulangerie 2016.

NEW PRESIDENT FOR COUPE DU MONDE DE LA PATISSIER The Coupe du Monde de la Pâtisserie Club has appointed Pierre Hermé as the new President of the Coupe du Monde de

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la Pâtisserie contest on Tuesday 10th, September 2019.

BUSINESS AND INSPIRATION FOR ALL ENTREPRENEURS IN THE BAKERY-PASTRY INDUSTRY To best accompany the rapid changes in an industry that is constantly reinventing itself, Europain has undertaken to overhaul in depth

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Bakery and Pastry at Europain 2020 its next edition, placing the emphasis on business and inspiration. Next January, at the Porte de Versailles venue, entrepreneurs in the bakery-pastry industry will have a unique opportunity to grasp the upcoming trends, identify emerging markets, invent new concepts, find inspiration for their next creations and stay ahead of the competition. Europain will bring together the major

players in the sector, institutions, professional bodies confederations, as well as hundreds of exhibitors catering to all their needs and requirements. Establishing the event in the heart of Paris makes it easier for visitors and exhibitors to access the trade fair. For the first time, the central location will enable to propose ‘Baking Tours’: guided tours of unique Parisian bakery and pastry shops for French and international visitors.

From Left - Cutie Pie, David Eaheart , Linda Hoskins Executive Director, American Pie Council

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SIGEP - A SWEET PL In January 2020 the great events return to the 41st edition of SIGEP like the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships, and at the same time AB Tech expo will host the Bread in the City Competition. SIGEP, the leading international exhibition of the sweet foodservice industry continues to refine the quality of its offer of increasingly completing the panorama for the operators of the 5 chains represented: ice cream, pastry, artisan bakeries, chocolate and coffee, with enrichment , for 2020, given by the coexistence with the 6th edition of AB Tech Expo , the Exhibition of technologies and products for bakery, pastry and confectionery.

For the PASTRY sector, while waiting for the Junior and Women's World Championships that SIGEP will host in 2021, again following selections on several continents, the Pastry Arena will see the welcome return of The Star of Sugar , a unique and spectacular competition that involves the creation of splendid sculptures in sugar, with the novelty 2020 of the "travel dessert" test. But the confectionery competitions at SIGEP do not end there and they will also see the Italian Senior and Juniors Championships.

For the GELATO sector national teams are already at work that will face each other at the 9th Gelato World Cup , the most important competition dedicated to artisan gelato: 12 teams made up of great professionals from Mexico, Singapore, Malaysia, Japan, Germany, Italy , France, Spain, Poland, Argentina, Colombia and Hungary, which have been refined in the course of hard selections held in different continents. To support the long work of preparing their own teams, Italy and France , the two national teams that today have the most victories, have given life to the first two clubs ´Coppa del Mondo di Gelateria´, important contributions in terms of culture, knowhow and experience, formed by leading players in the sector who will give an extra edge to the competitors of their respective teams.

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LACE TO BE IN 2020 In Coffee Arena will host the seven Italian Barista Championship, valid for access to the world championships of the prestigious World Coffee Events: CIBC - Italian Barista Championship, CILA - Italian Latte Art Championship, CIGS - Italian Coffee in Good Spirits Championship, Italian Brewers Cup Championship, Italian Cup Tasters Championship, Italian Ibrik Championship and Italian Coffee Roasting Championship. And in the year of AB Tech Expo it certainly could not miss an area for

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baking competitions: the Bakery Arena which will host ´Bread in the City´ , the international competition dedicated to white art. SIGEP Exhibition has already sold out and ready to offer visitors the best of world production. Between business, innovation and internationality, a platform to enhance excellence and give concrete representation to the whole chain of sweet foodservice. For more information visit www.sigep.it

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Pure ch

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Fijiana Cacao is a premium chocolate brand from the pristine islands of Fiji. We make our pure, high quality, single-origin Fiji dark chocolate in extremely small batches and we do it the old fashioned way – largely by hand and using just two locally-sourced ingredients: sundried cacao from remote, rainforest plantations and raw cane sugar.

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We produce several distinct product lines ranging from chocolate tablets, couvetures, truffles, cocoa liquor, cocoa butter, cocoa powder and cacao beans. Our product is made delicately with love in the south pacific. Fijiana cacao’s pure chocolate takes the “bean to bar” journey, and is certified with HACCAP and recognized as a Fijian made product.

Fiji cacao suppliers

Fijiana Cacao

Chocolate lovers

Visit us at: www.fijianacacao.com

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Bakery Global Magazine Issue 7  

Bakery Global Magazine was designed for professional Artisan Baker, Pastry Chef & Chocolatier. Objective – primarily to promote competition...

Bakery Global Magazine Issue 7  

Bakery Global Magazine was designed for professional Artisan Baker, Pastry Chef & Chocolatier. Objective – primarily to promote competition...

Profile for verycool