This year, the California Walnut Commission has initiated a baking competition for professionals for the first time. The goal is to make California walnuts even better known in the baking trade as a premium ingredient that can be used all year round. The competition was held in September and the winners impressively demonstrated the versatility of the California walnut in baked goods.
Out of many applications for the baking competition, only ten finalists were invited to the academy to bake their creations and let them be judged. The jury consisted of the well-known Wildbakers, Johannes Hirth and Jörg Schmid, the director of the academy, Bernd Kütscher, and Germanys first chocolate sommelier, Annette Klingelhöfer.
Ludovic Gerboin from the bakery Ways in Moosinning took first place with his pastry “Walnut Flower”. It is made from high-quality croissant dough with a fine walnut-gianduja-filling.
The second place went to Michael Buck from the bakery Unger in Altheim. His bread is called „Nuss muass - aiser Walnussbrod“ and is made from spelt flour paired with whole spelt flour and pops, nutty emmer wheat as well as California walnut pieces and meal.
Stefan Dries from the bakery Dries in Rüdesheim convinced the jury with his “California Christmas Dream” and took third place. His pastry is a new interpretation of a stollen, which surprised everyone because of its extraordinary taste, special ingredients, and creative way of preparation.
The special award “Innovation & Trend” was given to Regina Bittner from the bakery and confectionery Bittner in Arnstorf for her “vegan banana bread with crunchy walnuts”.
Keep an eye on this website because next year there will be another baking competition with California walnuts.
Do you want to be informed as soon as the details are set? Just send an email with the subject: Backwettbewerb 2021 to email@example.com