bake - April 2018 - 46
The Best of Bread
The Masters de la Boulangerie, organized by Lesaffre, took
Dumonceaux is the chair of the baking program at the
place over three intense days on Feb. 3-5 in Paris, as competi-
Northern Alberta Institute of Technology.
tors pursued the title of World Master Baker. Previously, only six
bakers in the world held this title. Now there are nine. The 2018
As ACE Bakery's senior director of product development,
event was part of Europain 2018 at the Parc des Expositions at
Mariathas brought his expertise in traditional European
Paris Nord Villepinte.
methods as the sole North American representative in the
nutritional bread making category.
Déborah Ott of France won the World Master Baker title in
gourmet baking, and Peter Bienefelt of The Netherlands won
Mariathas shared in an exclusive interview with bake maga-
the World Master Baker gold medal in nutritional bread making.
zine that he grew up on a small island in Sri Lanka. "My father
Taiwan's Peng-Chieh Wang won the title of World Master Baker
passed away when I was young, so as the eldest child I wanted
in artistic bread making.
to provide a good life for my family. The Civil War was a
difficult time, and so when I saw an opportunity to come to
"It was crazy," said Jacob Baggentstos, who represented the
Canada, I knew it was my only shot to support my family. It
United States in the artistic bread making category at the
wasn't easy, but I made it to Toronto (in the middle of February,
Masters de la Boulangerie. Baggenstos is the pastry chef at
with only a T-shirt on!)
Bakery Nouveau in Seattle, Washington. Also representing
the United States in the prestigious competition was Jeffrey
His mother was a single mother at a young age, raising four
DeLeon, the group pastry chef for Farmshop in Santa Monica,
boys on her own and working full time. She was a manager at
California. He competed in the gourmet baking category.
two co-operative grocery stores back home. When she ﬁnally
came to Canada in 2000, she was able to retire.
competition for individuals, is part of a four-year international
Early in life, Mariathas found a fascination with science, math-
competition cycle: Louis Lesaffre Cup, Coupe du Monde de la
ematics, chemistry and physics. "I always thought numbers
Boulangerie and Masters de la Boulangerie.
and logic was incredibly fascinating. From a career standpoint I wanted (and planned) to be in ﬁnance. When I came
Canada was represented by Alan Dumonceaux in gourmet
to Canada, I applied and got into the University of Toronto to
baking and by Marcus Mariathas in nutritional bread making.
46 < APR 2018 | bakemag.com
Launched in 2010, the Masters de la Boulangerie, a global
Table of Contents for the Digital Edition of bake - April 2018