The Bread Bakers Guild of America is officially beginning the process for applicants and the selection process for USA competitors at the Mondial du Pain to be held at Serbotel in Nantes, France, in October 2017. The application deadline is June 24, 2016. This will be the first time The Bread Bakers Guild will sponsor a team in the competition.

The 6th Mondial du Pain (World of Bread Contest) is organized by the Ambassadeurs du Pain. The World of Bread was designed to assess the professional skills of the participants to demonstrate – through practice to a wide audience – the evolution and progress of Art Boulanger. Great importance is attached to the preparation of neat, balanced and diverse breads, and also to an attractive presentation.

The Mondial du Pain is similar to the Coupe du Monde in that the team is required to present a variety of Bread and Viennoiserie as well a showpiece within an 8 hour time frame. However, it differs in that the team for the Mondial du pain is comprised of only one lead baker Candidate and a Commis (assistant), as opposed to a three person team.

The Candidate must perform all categories with the support of the Commis during the competition. The Commis does not work separately from the lead baker as an independent competitor.

The batch sizes are smaller in the Mondial du Pain than in the Coupe du Monde but the number of different products is similar. Another major difference is that the showpiece is smaller and is not made during the actual competition. It is made in advance close to the competition date and then transported to the competition. After the baking is completed, there are an extra 30 minutes at the end of the competition in which the teams assemble the finished piece.

Like the Coupe du Monde, preparing for the Mondial du Pain requires a tremendous amount of dedication, commitment and hard work.  It is also an incredible learning experience in which the competitors learn and grow in the craft.