By: marcin
I read somewhere that King Arthur Flour educates more bakers worldwide than any other organization. This series of posts from Paris really made that fact come to life. What wonderful stories. And what...
View ArticleBy: "Paul from Ohio"
Great adventure! Congrats Team USA. Might it be possible in a future blog post, to include a better photo of the entire USA entry, and perhaps a brief description about what we’re seeing? Safe home KAF...
View ArticleBy: lindyd
Thank you ever so much, Chef Hamelman, for your wonderful description of this great event and for continuing to educate us. Congratulations and accolades to Team USA for a job well done!
View ArticleBy: cootiepatootie
This is the page with a photo of team USA on it, as well as images from the 3rd day of competition: https://www.facebook.com/media/set/?set=a.197621607010592.35076.134529876653099&type=3 Thanks!...
View ArticleBy: jennifer
Congrats to Team USA! It is always a pleasure reading Chef Hamelman’s posts, an amazing teacher, might I add. The female bakers who, yes have “chosen this as their profession” thank you for your kind...
View ArticleBy: napalil
Even though I am a rank amateur in the bread baking world, I loved the commentary by Chef Hamelman along the journey to USA winning 2nd Place. Awesome! Also, thanks to SAF Yeast for the fantastic...
View ArticleBy: A.A.P.
Thank you for sharing, Mr. Hamelman. You are a constant inspiration to me in my journey to become a baker. I just reread the preface and epilouge of your book, “BREAD.” Thank you for the words,...
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