bake - March/April 2024 - 12

camp
bread
A week in Providence illuminates our past and future.
Camp Bread
featured many of
the top bakers
in the world.
BY JOHN UNREIN
Presented by the Bread Bakers Guild of America, Camp
Bread offered practical applications for emerging trends
in the craft bakery sector, including new products and
equipment. Taking place in early March in Providence,
Rhode Island, the week-long event featured some of
world's top bakers who celebrated the craft of baking
in new and exciting ways.
Keynote presenter Apollonia Poilâne, baker and
chief executive officer of Paris, France-based Poilâne,
has been described as a " fierce defender of a magical
tradition and also a brave innovator for a new era. "
The precocious inheritor & leader of Paris's most
iconoclastic and celebrated bread bakery, Apollonia
Poilâne stands at the helm of baking tradition that
has been chartering new frontiers for three generations
and is a singular authority in the world of bread.
After taking charge of the family business at 18 years old
following her parents' accidental death in a helicopter
crash while simultaneously completing her undergraduate
at Harvard University, she has transformed her grandfather's
" le vrai gout du pain " and her father's " retroinnovation "
with her own " contemporary by tradition "
philosophy.
" My grandfather was one of six bakers on a block when
he started in 1934, " Poilâne shares. " My grandfather met
12 < MAR-APR 2024 | bakemag.com
a following of artisans and craftsmen. The way we bake
allows for hand-crafted quality. We now have 24 little
workstations making 5,000 loaves a day. "
Poilâne now works with a team of more than 150 men
and women in France and the UK accounting for $10
million euros in sales annually. Her breads and baked
goods have nourished generations Parisians and tourists
and supply neighborhood residents, cafes, bistros,
Michelin starred chefs and the French Élysée Palace. She
is also the first French, female CEO to be featured on
the MasterClass.com online learning platform with her
class " Apollonia Poilâne Teaches Bread Baking. "
She pays homage to her heritage in a respectful
manner. To this day at her family's bakery, bread production
begins with their original mother dough, which was
started in the '30s.
Growing up, the family bakery and her mother's
workshop were her playgrounds. Apollonia became
an apprentice baker at 16 years old and continuously
works to hone her craft. Poilâne's techniques and philosophy
are simple but the execution is masterful. For
Apollonia Poilâne, baking is the transmission between
each individual baker and their production, the transformation
of grain to bread with the aid of fermentation.
" A piece of dough from one batch serves as the starter
PHOTOS BY JOHN UNREIN
http://www.MasterClass.com http://www.bakemag.com

bake - March/April 2024

Table of Contents for the Digital Edition of bake - March/April 2024

bake - March/April 2024 - Intro
bake - March/April 2024 - 1
bake - March/April 2024 - 2
bake - March/April 2024 - 3
bake - March/April 2024 - 4
bake - March/April 2024 - 5
bake - March/April 2024 - 6
bake - March/April 2024 - 7
bake - March/April 2024 - 8
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bake - March/April 2024 - 12
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
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https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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