IBIE Celebrates the Nation’s Biggest Bakers in Las Vegas

• Man Frenkel’s sourdough loaf earned glory within the Tiptree World Bread Awards USA on the Worldwide Baking Trade Exposition (IBIE) this week.
• Baker and writer Michael Kalanty, a current contributor to PMQ, gained within the Flatbread and Ciabatta classes for his Pane Alla Pala.

Associated: From Rome with love: A crash course in genuine Roman pizza

Man Frenkel of Céor in Santa Fe Springs, California, was declared the General Winner of the Tiptree World Bread Awards USA for his sourdough loaf—referred to as Wonderful Bastard—on the Worldwide Baking Trade Exposition (IBIE) this previous week. IBIE is the nation’s main celebration of the artwork of bread-baking and takes place each three years.

Baking knowledgeable Michael Kalanty, who just lately wrote an article for PMQ about the artwork of genuine Roman pizza, additionally gained awards in two classes—Flatbread and Ciabatta—for his Pane Alla Pala, produced for Delfina Eating places in San Francisco.

The Tiptree awards have been offered on Tuesday, September 20, at IBIE, which is touted as the largest baking conference within the western hemisphere and brings collectively the celebrities of the bread-baking world. This was the primary yr that IBIE hosted the Tiptree World Bread Awards since their inception.

Frenkel’s sourdough loaf gained first place within the Sourdough class earlier than scooping the highest prize. It was a night of nice triumphs for Frenkel, the L.A.-based filmmaker turned bread-baker who has been described as “Hollywood’s wizard of bread.” He was additionally declared winner of the Burger Bun class and runner-up in three different classes: Bagel, Challah and Speciality Savory.

Bakers from throughout the nation have been honored on the awards occasion, which celebrated a complete of 15 completely different classes of bread. Notable winners ranged from Stephane Grattier of Boulangerie Christophe in Washington, D.C., winner of the Baguette class, to Sandeep Gyawali of Miche Bread in Austin, Texas, who topped the Wholewheat class.

Kalanty is the previous government bread baker for Le Cordon Bleu and is presently a product developer who works with Johnson & Wales College. He’s the writer of “Easy methods to Bake Bread” and “Easy methods to Bake Extra Bread.”

Associated: Michael Kalanty and the artwork of sourdough creation

“The usual has been distinctive, and the way becoming that these, the fifth USA Awards, have been held at IBIE,” stated Stephen Hallam, chair of the judges. Hallam’s workforce of 23 judges got here collectively from throughout the U.S., the UK and Europe and included Melissa Yanc of Quail & Condor Bakery in Healdsburg, California; Karl De Smedt, the Sourdough Librarian at Puratos’ Sourdough Library in Belgium; William Leaman, chef at Bakery Nouveau in Seattle; and Scotland-based Coinneach MacLeod, often known as the Hebridean Baker.

Dennis Gunnel, president of Formost Fuji and the 2022 IBIE chair, congratulated this yr’s award winners “for mastering the artwork of baking of their respective classes and creating distinctive loaves that delighted the judges.”

Right here’s a listing of all of the winners:

General Winner
Wonderful Bastard
By Man Frenkel, Céor (Sante Fe Springs, California)

House Baker
Sprouted Wheat With Figs and Pecan Loaf
By Richard Sperry (Salt Lake Metropolis, Utah)

Speciality Candy
Pistachio and Cherry Panettone
By Diego Cubas, Wynn Las Vegas, F&B Encore (Las Vegas Valley, Nevada)

Speciality Savory
Forbidden Rice and Sesame Loaf
By Sandeep Gyawali, Miche Bread (Austin, Texas)

Gluten-Free
Rye-less Rye Buckwheat Sourdough
By Mario Librandi, Vegan Mario’s (Oakview, California)

Pretzel
Bayern Pretzel
By Johann Willar, Wynn Las Vegas (Las Vegas, Nevada)

Challah
Leavened Challah
By Johann Willar, Wynn Las Vegas (Las Vegas, Nevada)

Bagel
Jerusalem Bagel
By Khawla Khalifa, Le Paton (Rancho Cucamonga, California)

Flatbread
Pane Alla Pala
By Michael Kalanty, produced for Delfina Eating places (San Francisco, California)

Burger Bun
Heirloom Brioche Buns
By Man Frenkel, Céor (Sante Fe Springs, California)

Ciabatta
Pane Alla Pala
By Michael Kalanty, produced for Delfina Eating places (San Francisco, California)

Baguette
Conventional Baguette
By Stephane Grattier, Boulangerie Christophe (Georgetown, Washington, D.C.)

Wholewheat/Wholemeal
Hill Nation Hundo
By Sandeep Gyawali, Miche Bread (Austin, Texas)

Sourdough
Wonderful Bastard
By Man Frenkel, Céor Bread (Sante Fe Springs, California)

Individuals’s Alternative
Michelle Nicholson, The Flour Woman (Hebron, Connecticut)

Tiptree Showstopper USA
Brioche Feuilletée
By Wealthy Gardunia, Crave Kitchen Bar (Eagle, Idaho)