New York, NY (PRWEB) March 09, 2015
Dessert Professional Magazine, the nation's leading food service publication for the chocolate, pastry, cake, baking, and frozen desserts industries, is proud to announce their 2015 Top Ten Bread Bakers in North America. The honorees were selected by editors Tish Boyle and Matthew Stevens based on their dedication to crafting the highest quality artisan breads for their loyal customers.
These artisan bakers are trained to create bread at the highest level. Part alchemy, part artistry, making a loaf of bread requires the most technique and precision among all culinary endeavors, and the men and women on our Top Ten list are among the best bread makers in the country,” explains Tish Boyle,
“The last decade has seen a resurgence of artisan bread bakers in America. Consumers now have an increasingly diverse selection of bread options that range from traditional, old-world loaves to new-wave, alternative ingredient items. We expect this bread renaissance to continue for many years to come,” adds Matthew Stevens.
This year's Top Ten Bread Bakers are profiled in the February/March 2015 issue of Dessert Professional Magazine and Dessertprofessional.com.
Selected from across North America, this year’s Top Ten Bread Bakers are:
Richard Bourdon, Berkshire Mountain Bakery, Housatonic, MA
Keith Cohen, Orwashers Bakery, New York, NY
Tim Healea, Little T Baker, Portland, OR
Eric Kayser, Maison Kayser, New York, NY
Keith Kouris, Blue Duck Bakery Café, Southampton, NY
Aileen Semenetz, Hot Bread Kitchen, New York, NY
Ursula Siker, Rising Hearts Bakery, Culver City, CA
Mark Stambler, Pagnol Boulanger, Los Angeles, CA
Tissa Stein, Tabor Bread, Portland, OR
Robert Tell, FIKA, New York, NY
“We set out to recognize outstanding bakers who elevate the industry as a whole with their contributions in talent and innovation. These are the bakers who have proven they most embody the spirit of excellence that we are all committed to,” said publisher Jeffrey Dryfoos.
This year’s Hall of Fame Honoree is Peter Reinhart. He is the author of ten books, including the winner of the International Association of Culinary Professionals as well as James Beard Foundation’s Book of the Year Award for The Bread Baker’s Apprentice (2002). His most recent book, Bread Revolution, was released in October 2014. He is the full time Chef on Assignment at Johnson & Wales University, Charlotte, NC, where he teaches courses on baking as well as on food and culture. In addition to writing and teaching, as the owner of Reinhart Culinary Development, he is also a product developer and consultant for a number of international food companies, appears regularly on television and radio shows, is a culinary and keynote presenter at conferences around the world, and is also the host of the popular video website, PizzaQuest.com. He is the consulting partner at Pure Pizza, Charlotte’s first organic farm to table pizzeria and also serves on a number of local non-profit boards, including The Seventh Street Public Market, and also The Community Culinary School of Charlotte, a training program for people who have experienced barriers to employment.
DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American dessert industry. DWM is publisher of the industry-leading print publication Dessert Professional, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of Dessertprofessional.com, and social media purveyor of the Dessert Professional Connect Network. Follow us on Twitter (@dessertpromag), Facebook (https://www.facebook.com/dessertpromag) Pinterest and Dessert Professional Connect Network.