Every two years, purveyors of pastry, bakers of bread and curators of crust converge on Nantes, France, for the Mondial du Pain. The international competition uses breads and baguettes to gauge technical precision, artistic presentation and more.

The 10 th competition this week included 20 teams. The United States was represented by Brian Evans, owner of On the Rise in Cleveland Heights, along with junior baker Val Kertesz. Team USA was chosen by the Rhode Island-based Bread Bakers Guild of America. Executive director Karen Bornrath said applicants had to have expertise in European baked goods, where the focus is on fermentation, flavor and healthfulness.

“There's nothing to hide behind,” she said. “There are no artificial flavors. There are no preservatives, there's no enzymes, ther

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