bake - April 2018 - 46

breads

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.

study finance."

46 < APR 2018 | bakemag.com

EUROPAIN

Launched in 2010, the Masters de la Boulangerie, a global



http://www.bakemag.com

bake - April 2018

Table of Contents for the Digital Edition of bake - April 2018

Bake - April 2018
Editor's Note - THE DESIGN ISSUE: a profound influence
Contents
Management - Be Financially Fit
New Product Success Stories - Macarons That Pop
Technical Corner - All about Bagels
Practical Marketing - The Review Effect
Equipment Innovations - Spring Cleaning
Elevate your product line
Dessert to go
Inventive Displays
Chocolate & Decorating - National Donut Day
Cakes - Specialty Desserts
Sweet Goods - Seriously delicious donuts
Breads - The Best of Bread
Pastries - The finalists
Foodservice - Turkish Breads
Beverages - Shake it up
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - Bake - April 2018
bake - April 2018 - Bake - April 2018
bake - April 2018 - 2
bake - April 2018 - Editor's Note - THE DESIGN ISSUE: a profound influence
bake - April 2018 - 4
bake - April 2018 - 5
bake - April 2018 - Contents
bake - April 2018 - 7
bake - April 2018 - Management - Be Financially Fit
bake - April 2018 - 9
bake - April 2018 - New Product Success Stories - Macarons That Pop
bake - April 2018 - 11
bake - April 2018 - Technical Corner - All about Bagels
bake - April 2018 - 13
bake - April 2018 - Practical Marketing - The Review Effect
bake - April 2018 - 15
bake - April 2018 - Equipment Innovations - Spring Cleaning
bake - April 2018 - 17
bake - April 2018 - Elevate your product line
bake - April 2018 - 19
bake - April 2018 - 20
bake - April 2018 - 21
bake - April 2018 - 22
bake - April 2018 - 23
bake - April 2018 - 24
bake - April 2018 - 25
bake - April 2018 - Dessert to go
bake - April 2018 - 27
bake - April 2018 - 28
bake - April 2018 - 29
bake - April 2018 - Inventive Displays
bake - April 2018 - 31
bake - April 2018 - 32
bake - April 2018 - 33
bake - April 2018 - Chocolate & Decorating - National Donut Day
bake - April 2018 - 35
bake - April 2018 - Cakes - Specialty Desserts
bake - April 2018 - 37
bake - April 2018 - 38
bake - April 2018 - 39
bake - April 2018 - 40
bake - April 2018 - 41
bake - April 2018 - Sweet Goods - Seriously delicious donuts
bake - April 2018 - 43
bake - April 2018 - 44
bake - April 2018 - 45
bake - April 2018 - Breads - The Best of Bread
bake - April 2018 - 47
bake - April 2018 - Pastries - The finalists
bake - April 2018 - 49
bake - April 2018 - Foodservice - Turkish Breads
bake - April 2018 - 51
bake - April 2018 - Beverages - Shake it up
bake - April 2018 - Product Showcase
bake - April 2018 - 54
bake - April 2018 - Classifieds
bake - April 2018 - 56
bake - April 2018 - Ad Index
bake - April 2018 - Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - 59
bake - April 2018 - 60
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