The innovative breads baked in class will include Teff Sourdough with Cranberries, Almond Bread, Sorghum and Kamut Bread with Pumpkin Seeds, Australian Healthy Bread with Edamame and Chia Seed, German Asparagus Bread, and Schwäbische Seelen (Swabian Souls Bread from Germany).
John Tredgold entered the bakery business in the UK when he was only 14 years old. After immigrating to the US in 1991, he started as a bread shaper at Semifreddi’s in Alameda, CA, and is now their Director of Bakery Operations. He is a member of Bread Bakers Guild Team USA. With his teammates, he won the gold medal at the 2011 Sigep Bread Cup and the bronze medal at the 2013 Cup.
The San Francisco Baking Institute (SFBI) is a leader in artisan bread and pastry education. Students receive hands-on, “real world” experience with the latest baking equipment and technology, while maintaining an emphasis on old world artisan baking techniques. www.sfbi.com.
“Competition Breads from the Sigep Cup” is part of the 2013 class series, The Guild’s Greatest Hits: 20th Anniversary, which offers updated versions of popular classes in past years. These events are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2013 class calendar.