As the 2012 Coupe du Monde de la Boulangerie approaches, Bread Bakers Guild Team USA is nearing the end of an intense two years of preparation since the team qualified for the Coupe at the 2010 Louis Lesaffre Cup during the International Baking Industry Expo (IBIE).

Bread Bakers Guild Team USA at the Louis Lesaffre Cup, from left: captain Harry Peemoeller, Jeremey Gadouas and Mike Zakowski.

The Bakery World Cup finals will take place at Europain March 3-7 in Paris. Twelve teams of three bakers will compete in four categories: baguettes & bread from around the world, sweet Viennese pastries (viennoiserie), savory presentations and an artistic piece. The competitors will have eight hours to complete everything.

Led by team captain Harry Peemoeller of Johnson & Wales University, Charlotte, N.C., Team USA members also include Mike Zakowski, Artisan Bakers, Sonoma, Calif., and Jeremey Gadouas, formerly of Bennison’s Bakery, Chicago. Peemoeller will compete in the artistic design category, with the theme being “Bread: Symbol of Your Country.” Zakowski will compete in the baguette & specialty breads category and Gadouas in viennoiseries. The savory presentation category will be completed together by all three team members.

Jory Downer, owner of Bennison’s Bakery, is the team’s primary coach. Downer competed on Team USA in 2005 when the United States last won the gold.

Team USA is especially hungry for a victory after placing fourth in the 2008 Coupe, when France took home the gold. The other competitors are: France, Taiwan, Italy, Peru, South Korea, Sweden, Senegal, Japan, Netherlands, Poland and Costa Rica.