"Our baguette is just flour, water, yeast and salt, and trying to get the perfect baguette out of the oven every day is the kind of challenge that keeps me going in this industry, Evans said in a phone interview on Wednesday."
"When we present [the baguette] to the judges, it needs to weigh exactly 250 grams and be exactly 55 centimeters long, E"
On the Rise Artisan Breads in Cleveland Heights, Ohio, will represent the United States at the biennial Mondial du Pain in Nantes, France, marking the first U.S. participation since 2017. The contest brings elite bakers from 20 other nations to compete in traditional breads, viennoiseries and artistic bread sculptures with emphasis on technical mastery, innovation and presentation. Team USA will be led by head baker and owner Brian Evans, joined by junior baker Val Kertesz and coached by Louis Volle, a James Beard Award semifinalist and past Mondial du Pain medalist. The competition runs 19–22 October and requires production of 18 unique products under exacting specifications; judges require precise sizes and weights for items such as the baguette. Evans wakes at 4 a.m. daily to prepare fresh bread and aims to showcase northeast Ohio’s bread-making talent.
Read at www.theguardian.com
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