bake - January/February 2025 - 33
access to a private discussion forum, where they can share
ideas, dig deeper into challenges and receive feedback.
By the end of the workshop, members develop one
or more actionable goals to implement at their bakery.
Plus, the Circle will continue to meet for regular updates
to check on progress against those goals.
Rising up
Baker and educator Mark Dyck of Victoria, British
Columbia, Canada, plays a key role on the The Bakery
Leadership Circle workshop. He handles his Rise Up!
baker podcast on the Bakers4Bakers community and
the blog, madbaker.com.
When asked what he thinks about the importance
of the Bakery Leadership Circle, Dyck responds that
MONDIAL DU PAIN
* A process grounded in a facilitated peer-consulting
framework designed to foster mutual growth
and learning.
* A platform for cultivating a network of trusted
peers to support each other long after the workshop
ends.
" We ran two cohorts in 2024, and the outcomes have
been outstanding, " Bornarth says. " 44 owners and operators
from bakeries of all sizes, shapes, and stages participated
in the Circle. "
After completing the program, these leaders reported:
* Increased confidence in making strategic business
decisions
* Reduced feelings of isolation as a bakery owner/
operator
* Greater clarity on short-term and long-term business
goals
* Renewed optimism about the future of their bakery
The Circle meets weekly on Zoom to develop leadership
skills and to work through a facilitated peer consulting
exercise. Within the peer consulting exercises, members
will identify real-life bakery challenges and the group
will share insights to spark new ideas and solutions.
Outside of the Zoom sessions, Circle members have
The Bread Bakers Guild of America is sending
an incredible team to represent the United
States at the Mondial du Pain, one of the
world's most prestigious baking competitions,
in France this fall.
Team USA consists of:
Candidate: Brian Evans, owner of Cleveland's
On the Rise Artisan Bread, brings his dedication
to artisan baking and flour innovation.
Commis: Val Kertesz, an accomplished production
baker supporting the team in their
quest for gold.
Coach: Louis Volle, past Mondial du Pain medalist
and seasoned baker who brings unparalleled
expertise
The Mondial du Pain showcases the finest
in baking artistry, innovation, and nutrition,
with teams from around the globe competing
for top honors. The guild is proud to support
its talented team as they prepare to showcase
their skills and represent the best of American
breadmaking on an international stage in
October in Nantes, France.
The Mondial team is made possible by the generosity
of Guild members Holger and Lauren
Bäuerle, whose gift will be used to fund team
travel, practices, and equipment and ingredient
needs.
bakemag.com | JAN-FEB 2025 > 33
http://www.madbaker.com
http://www.bakemag.com
bake - January/February 2025
Table of Contents for the Digital Edition of bake - January/February 2025
bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
bake - January/February 2025 - 5
bake - January/February 2025 - 6
bake - January/February 2025 - 7
bake - January/February 2025 - 8
bake - January/February 2025 - 9
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bake - January/February 2025 - 11
bake - January/February 2025 - 12
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bake - January/February 2025 - 19
bake - January/February 2025 - 20
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bake - January/February 2025 - 27
bake - January/February 2025 - 28
bake - January/February 2025 - 29
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bake - January/February 2025 - 31
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bake - January/February 2025 - 33
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bake - January/February 2025 - 35
bake - January/February 2025 - 36
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