The Bakers Guild of America has chosen its nine-member team for the Louis Lesaffre Cup competition next year, which will be held during the International Baking Industry Exposition from Sept. 26-29, 2010, in Las Vegas.

The nine bakers of the team were selected by a jury of Bread Bakers Guild Team USA alumni at five regional audition workshops held during the past seven months. The team will now begin a series of intensive training challenges, during which three members of the team will be chosen to compete at IBIE.

In the artistic design category, the guild chose David DeCesare, Peppermill Resort Casino, Reno, Nev.; Harry Peemoeller, Instructor, Johnson & Wales University, Charlotte, N.C.; and Steven Sands, little t american baker, Portland, Ore.

Participating in the baguette and specialty breads segment are Roger Gural, Instructor, French Culinary Institute, New York City; John Tredgold, Semifreddi’s Bakery, San Francisco; and Mike Zakowski, Artisan Bakers, Sonoma, Calif.

In the Viennoisene category, the guild selected Jeremey Gadouas, Bakery Nouveau/Snohomish Bakery, Seattle; Eric Guilbert, Instructor, Le Cordon Blue College of Culinary Arts, Miami, Fla.; and Michael Rhoads, B&R Artisan Bread , Cambridge, Mass.