After a seven-month draft process, The Bread Bakers Guild has named nine bakers to the Bread Bakers Guild Team USA 2010 to train for the Louis Lesaffre Cup to be held during the International Baking Industry Exposition (IBIE) in Las Vegas, Sept. 26-29, 2010.

The nine team members are:

Artistic Design–David DeCesare, Peppermill Casino, Reno, Nev.; Harry Peemoeller, instructor, Johnson & Wales University, Charlotte, N.C.; Steven Sands, little t american baker, Portland, Ore.

Baguette & Specialty Breads–Roger Gural, instructor, French Culinary Institute, New York City; John Tredgold, Semifreddi’s Bakery, San Francisco; Mike Zakowski, Artisan Bakers, Sonoma, Calif.

Viennoiserie–Jeremey Gadouas, Bakery Nouveau/Snohomish Bakery, Seattle; Eric Guilbert, instructor, Le Cordon Blue College of Culinary Arts, Miami; Michael Rhoads, B&R Artisan Bread, Cambridge, Mass.

Of the nine members, only three (one in each category) will be selected to compete at the Lesaffre Cup. They will begin a series of intensive training sessions to be held throughout the year at various locations, and during this time, the final team will be selected.

The Lesaffre Cups are regional competitions to select participants for the Coupe du Monde de la Boulangerie. Only the countries that place in the top three at the Coupe competition are automatically invited back to participate in the next one. Guild Team USA placed fourth at the 2008 competition. The next Coupe du Monde will be held during Europain 2012.

Bread Bakers Guild Team USA 2010 members were selected from 28 bakers who competed in the three categories at five draft classes held during the past year.

“We were very pleased with the caliber of candidates who participated in the selection process this year,” said Craig Ponsford, co-team manager and chairman of the Guild’s board. “The selection and training process for Team USA 2010 is different than in past years, and it is our intention that the added focus on team work and training of nine bakers will broaden the educational value of Team USA for promoting artisan baking on a national and international level.”