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Master of Artisan Baking Visits Classes, Judges Student Competition

From left, Genaro Gonzales, creative services specialist for the California Raisin Marketing Board%3B Gabrielle E. Bricker, of Etters, a member of the Second Runner-Up team at Pennsylvania College of Technology%3B Frederick W. Becker, dean of the School of Hospitality at the college%3B Aimee M. Stout, of Middletown, N.Y., a member of the Second-Runner-Up team%3B Dominique Homo, owner of L%E2%80%99Ecole du Pain in Montreal%3B and Grand Prize winner Kayla M. Keever, of Mechanicsburg. Not in the photo is First Runner-Up Sarah E. Shoop, of Lock Haven.Baking and pastry arts students at Pennsylvania College of Technology benefited recently from a visit to campus by a master in the craft of artisan bread baking, who helped to judge students’ original raisin-bread creations.

The visit and contest were sponsored by the California Raisin Marketing Board. Dominique Homo, owner of L’Ecole du Pain in Montreal, worked with students in a seven-hour laboratory session to teach artisan baking techniques using four of his recipes for breads, scones and cookies all containing raisins. Genaro Gonzales, creative services specialist for the marketing board, also spoke with students on campus.

Sixteen students participated in the raisin-bread competition, developing and baking their own recipes. The entries were judged by Homo; Gonzales; Francis Daniele, owner of Joanna’s Italian Bakery in Williamsport; and Anthony C. Sapia, owner of Gemelli Bakers in State College.

The winners were:

– Grand Prize: Kayla M. Keever, of Mechanicsburg, for her chocolate-covered raisins bread, $250.

– First Runner-Up: Sarah E. Shoop, of Lock Haven, for her communion focaccia, $150.

– Second Runner-Up: Aimee M. Stout, of Middletown, N.Y., and Gabrielle E. Bricker, of Etters, for their caramel apple oatmeal raisin bread, $100.

Baking consultant Dominique Homo instructs, from left, student Andrea M. Hamilton, of Shunk%3B Sue Major, assistant professor of hospitality management%2Fculinary arts%3B and student Lauren K. Harris, of Mont Alto.A native of France, Homo grew up at the side of his grandfather and his parents in the bakery. He went on to graduate from the School of Bakery and Pastry of Rouen, where he developed a passion for bread making.

He helped to train the first three USA Bread Bakers Guild teams that participated in the Coupe du Monde de la Boulangerie, one of the world’s most prestigious bread competitions.

For more information about the academic programs offered by the School of Hospitality at Penn College, visit online or call 570-327-4505.

To learn more about Penn College, visit on the Web , e-mail or call toll-free 800-367-9222.

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