April 23, 2007, Pittsburgh, Pa. --- Nine finalists will compete in May for a spot on Bread Bakers Guild Team USA 2008. They were selected following regional competitions held in Arizona, Illinois and Rhode Island.

The finalists will compete at the Team Nationals to be held May 20-22 during The Guild's Camp Bread 2007 event at the San Francisco Baking Institute. At that time, the final three members of Bread Bakers Guild Team USA 2008 will be chosen to compete in one of three categories: Baguette and Specialty Breads, Artistic Design and Viennoiserie.

The highly competitive three-stage selection process is conducted by The Guild every three years to choose a team to represent the United States at the prestigious Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris, France. Guild sponsored teams have always performed well at the international event. In 2005, Team USA returned home as World Champion Bakers. In 1999, Team USA also captured first place, and in 2002 took home the silver. The next Coupe du Monde will be held March 30 - April 1, 2008 (Editors: Please note date change).

Considered the Olympics of Baking, the intense competition features teams from 12 countries trying to outdo each other in the three categories. Held every three years, the Coupe du Monde is the world's only competition where bakers who practice the craft of artisan baking can compete against the many old-world traditions of the various countries involved. Team USA is sponsored by The Bread Bakers Guild of America as part of its efforts to improve the quality of baking through continuing education and training.

Finalists for Team USA 2008 and the categories they are competing in are:

Baguette and Specialty Breads - Roger Gural, French Culinary Institute, New York, N.Y.; Solveig Tofte, The Turtle Bread Company, Minneapolis, Minn.; and Mike Zakowski, Artisan Bakers, Sonoma, Calif.

Artistic Design - Lee Ann Adams, Culinary Institute of America (Hyde Park), Stormstown, Pa.; David DeCesare, Taste Budd's, Inc., Red Hook, N.Y.; and Dara Reimers, aspiring bakery owner, Auburn, Maine.

Viennoiserie - Jeremey Gadouas, Bakery Nouveau, Seattle, Wash.; Christopher Herrin, Bouchon Las Vegas, Las Vegas, Nev.; and Peter Yuen, La Patisserie P, Chicago, Ill.

The Bread Bakers Guild of America is a non-profit organization for professional bread bakers, bakery owners, suppliers, technical experts and home bread bakers. It was formed on April 7, 1993 to shape the knowledge and skills of the artisan baking community through education.

For information, contact Gina Renée Piccolino at 412/823-2080.