It was a thrilling victory for Bread Bakers Guild Team USA 2005, which reclaimed the title of World's Best Bakers at the three-day international event. It was a hard-fought and arduous competition with no clear winners early on. Prior to announcing their decision, Coupe du Monde officials noted that the level of competition and quality of product was very high, making their selection extremely difficult.
"It was awesome. We had a good day of baking," said Team Manager Tim Foley of Stevensville, Mich. "This is a victory for the artisan bakers in the U.S.-a victory for the bakers who sweat it out all night in their bakeries."
Hundreds of Americans were in Paris to cheer Team USA 2005 on to victory. The three-man team from California, Illinois and Washington traveled there with hopes of winning back the coveted title of world's best bakers. In 1999, Team USA stunned the international baking community when it upset the French to capture first place at the renowned Coupe du Monde. Team USA just missed out on a repeat World Cup Championship in 2002 when they won the silver.
Twelve international teams competed in the 2005 Coupe du Monde held April 17-19. Members of Bread Bakers Guild Team USA spent hundreds of hours together and independently studying, planning and training for the grueling competition.
The U.S. team members and the categories they represented are: Jory Downer of Bennison's Bakeries in Evanston, Ill., Viennoiserie Category; Team Captain William Leaman of The Essential Baking Company in Seattle, Artistic Design Category; and Jeffrey Yankellow of the San Francisco Baking Institute in San Francisco, Baguette and Specialty Breads Category. All three team members worked together to compete in the new category-Savory Selection.
Next month, Modern Baking will detail tips and techniques from the Coupe du Monde as well as trends from the Europain bakery trade show and exhibition.