Uptown Bakers Master Baker Named Top Ten Bread Baker In America; Rosada to Speak at IBIE- Las Vegas - Sept. 27th

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Uptown Bakers’ Master Baker and Vice-President of Operations, Didier Rosada, was named Top Ten Bread Maker in America by Desert Professional magazine. Featured in the October issue, the annual award pays tribute to the country’s best bakers based on quality and creativity. Award-winning Uptown Bakers is a specialty wholesale bakery providing artisan breads and pastries to restaurants, hotels, and other foodservice and retail outlets throughout the Mid-Atlantic.

“We're fortunate to have one of the world’s best bread guys on our team,” said Michael C. McCloud, owner of Uptown Bakers. “Didier’s presence and commitment to excellence helped make Uptown Bakers the top wholesale artisan baker in the Mid-Atlantic."

Consumers throughout the Mid-Atlantic are enjoying freshly baked artisan bread and pastries every day created by one of the countrry's top bread bakers - Didier Rosada.

“Baking is my passion and I’m thrilled to receive such a wonderful honor from one of the leading magazines for our industry,” said Rosada.

Awards are not new to Rosada or Uptown Bakers. Rosada’s past achievements include the 1993 Golden Baguette and leading the Bread Bakers Guild Team USA to first place victory at the Coupe du Monde de la Boulangerie (the “Olympics” of the baking industry) in Paris in 1996. Under Rosada’s direction, the USA team continued to win, taking best overall in 1999 and placing second in 2002. Uptown Bakers won Modern Baking’s 2007 Leadership Award for Quality.

“We are fortunate to have one of the world’s best bread guys on our team,” said Michael C. McCloud, owner of Uptown Bakers. “Didier’s presence and commitment to excellence is what helped make Uptown Bakers the top wholesale artisan baker in the Mid-Atlantic.”

In addition to his role at Uptown Bakers, Rosada is an educator and consultant to bakers around the world. As part of the Bread Bakers Guild of America, Rosada will present “The Science and Application of Sourdough Based Preferments,” at the upcoming International Bakery Industry Exposition (IBIE 2010) in Las Vegas Mon., Sept. 27, 2010, 8:30 a.m. – 11:30 a.m. Attendees will learn: how to put preferments to work, from artisan to industrial scale; how to improve flavor, texture, dough handling, and shelf life; removing additives and preservatives from existing products and much more.

About Uptown Bakers
Founded in 1990 as both a retail and wholesale bakery in Washington, DC, Uptown Bakers today has grown to become the finest specialty wholesale bakery serving more than 500 restaurants, hotels, caterers and other foodservice and retail establishments from Baltimore to Richmond.

Setting the standard for excellence in artisan baking, Uptown Bakers uses the highest quality ingredients, such as farm fresh eggs, real butter and imported Greek olives. All products are 100% trans fat free, handmade by world class bakers and delivered fresh, seven days a week.

Under the direction of Master Baker and Vice President of Operations Didier Rosada, Uptown Bakers produces up to 30 different varieties of dough every day that result in more than 100 assorted breads and pastries. The award-winning Rosada is well known for having trained and led the Bread Bakers Guild Team USA to victory multiple years in the Coupe du Monde de la Boulangerie in Paris – the baking world’s version of the Olympics.

Uptown Bakers is located just a few miles from the nation’s capitol in Hyattsville, MD and services customers from Baltimore, Md. to Richmond, Va. To learn more, visit http://www.uptownbakers.com

To arrange an interview with Didier Rosada or for additional photos, please contact Michele Brier at michele(at)uptownbakers(dot)com or 202.255.1798.

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Michele Brier

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