What's Happening?
On the Rise Artisan Breads, a bakery based in Cleveland Heights, Ohio, has been chosen to represent the United States at the Mondial du Pain, an esteemed international baking contest held in France. This event, often referred to as the 'Bread Olympics,' gathers elite bakers from around the globe to compete in categories such as traditional breads, viennoiseries, and artistic bread creations. The competition, which emphasizes technical mastery and innovation, will see the U.S. participating for the first time since 2017. Brian Evans, the head baker and owner of On the Rise, will lead Team USA alongside junior baker Val Kertesz, under the guidance of coach Louis Volle. The event requires participants to produce 18 unique products, including baguettes and croissants, under strict standards. The Mondial du Pain aims to preserve artisanal bread traditions and promote the use of natural ingredients.
Why It's Important?
The selection of On the Rise Artisan Breads to represent the U.S. at the Mondial du Pain highlights the growing recognition of American talent in the global baking industry. This participation not only showcases the high-caliber skills found in northeast Ohio but also serves as an opportunity to inspire and engage the U.S. baking community. The event promotes collaboration and excellence in the craft of baking, potentially influencing trends and standards within the industry. For On the Rise, this recognition could lead to increased visibility and business opportunities, as well as the introduction of new recipes developed for the competition to their local market.
What's Next?
The Mondial du Pain will take place in Nantes, France, from October 19-22, 2025. Following the competition, On the Rise Artisan Breads plans to introduce many of the recipes developed for the event to their Cleveland shops. This could lead to a broader appreciation and demand for European-style breads and pastries in the local market. Additionally, the bakery's participation may encourage other U.S. bakers to engage in international competitions, fostering a culture of excellence and innovation within the American baking community.
