Epiphany Masaganda, executive pastry chef of The Sailfish Club in Palm Beach, Florida, traveled across the country to attend the International Baking Industry Exposition (IBIE) to learn about innovative breads because her restaurant is starting a bread program. Rachel Lawson, a baker at De La Terre Cafe and Bakery in Jordan, Ontario, Canada, wanted to sharpen her bread baking skills.
These bakers and more than a dozen more learned creative ideas and sound fundamentals for producing “Old World and Innovative Artisan Breads” in a hands-on session conducted by Julien Otto, chef instructor and master baker for The French Pastry School, during the record-breaking 2019 edition of the IBIE.
The most comprehensive baking industry expo in the Western Hemisphere welcomed industry professionals from around the world on Sept. 7-11 at the Las Vegas Convention Center.Read the article here.
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