bake - November 2018 - 41
Mitch
STAMM
Mitch Stamm, who is widely known in
France, and currently teaches at the
the craft baking industry for his exper-
International Baking & Pastry Institute
tise in sweet and savory viennoiserie, as
at Johnson & Wales University in
well as bread baking, sees several key
Providence, Rhode Island. He is the
trends developing in the marketplace.
author of The Pastry Chef's Apprentice.
"Increasingly sophisticated farming and
An active board member of the Bread
a renewed appreciation for milling chal-
Bakers Guild of America, Stamm
lenge the baker differently," he says of
demonstrates his technical skills in the
one trend, which he calls getting more
classroom and at bakery events.
JOHNSON & WALES UNIVERSITY
primitive. "Minimal intervention will
continue to gain momentum. Bakers will
"We can teach so much more, especially
continue to nurture and steward dough
leadership," he says of education today.
rather than intervene. They will humbly
"Leadership in the kitchen, at home,
fade into the background to offer
and in the community. The lessons in
breads that celebrate the grain and the
the kitchen mirror the lessons in life. I
fermentative process."
love the fact that over four years, I get
to witness the chrysalis mature into a
Stamm trained at The French Pastry
responsible, ethical professional. And it
School, San Francisco Baking
happens every four years. It's the foun-
Institute and L'école Lenotre in Plasir,
tain of youth."
7KH%DNHU·V&KRLFH
The all-round artisan deck oven.
Your next MIWE condo:
̈ Perfect for the complete range of baked goods
including breads, pastries, pizzas
̈ Various sizes to choose from to hold one, two,
three or 4 pans capacity
̈ Simple and easy to operate
̈ Quick and easy to clean
Contact Ben (CAN): b.garisto @ miwe.com or Harry (US): miweusa @ aol.com
www.miwe.eu
bakemag.com | NOV 2018 > 41
http://www.miwe.eu
bake - November 2018
Table of Contents for the Digital Edition of bake - November 2018
bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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