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The Bread Bakers Guild of America is a non-profit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, bakery owners, and managers. Founded in 1993 by Pittsburgh bakery owner, Thomas McMahon, [ 1 ] [ 2 ] the guild is now based in Sonoma, California , and has a diverse membership from ...
Suas began baking at age 14 in Brittany, France. [1] At age 21 he became head pastry chef at Barrier, a Michelin Guide three-star restaurant in Tours, France. [1] Several years later Suas and his wife immigrated to the United States and toured the country in a Volkswagen van, ending up in San Francisco in 1987, which was in the midst of a "bread revolution". [2]
Some states may require a written examination for a license, while others may require several years of field experience as a student or intern, or both. The requirements regarding who must be licensed may include uncommon or strange licenses; for example, four states require licensing for interior designers. [4]
The predecessors of today's BCTGM include the Bakery and Confectionery Workers International Union of America. The B&C began as the Journeymen's Bakers Union, organized in 1886 in Pittsburgh, Pennsylvania. Many of its original members were of German origin, and were inspired to form the union by the Deutsch-Amerikanische Blicker-Zeitung.
The company makes Schmidt's Blue Ribbon and Schmidt's Old Tyme Breads and, as a licensee of the Quality Bakers of America Cooperative, bakes and distributes Sunbeam Bread in its territory. It was founded in Baltimore, Maryland, in 1886 by Elizabeth and Peter Schmidt at their house using recipes from their native Germany.
The American Institute of Baking, now known as AIB International, [1] was founded in 1919 as a technology and information transfer center for bakers and food processors. Organization. Staff includes experts in the fields of baking production, experimental baking, cereal science, nutrition, food safety, and hygiene.
There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.
Helms Bakery was an industrial bakery on the border of Los Angeles and Culver City, in Southern California, that operated from 1931 to 1969.Currently the buildings have been adapted for use as retail shops, restaurants, and furniture showrooms; the complex is part of what is now called the Helms Bakery District.