AEB Photo Gallery Back Pablo Carmona Valverde Haif shaping the Moringa Pain de Mie Deborah's Apple/Rhubarb Danish ready to bake Haif Hakim owns Patisserie aux Fins Palais in Dakar, Senegal Haif Hakim shaping his Halloumi/Sesame Bread It was a little chilly in the auditorium... Emcee Pierre Zimmermann with the bakers hard at work Haif Hakim getting the Halloumi/Sesame Bread ready to bake Pablo Carmona Valverde getting the top array ready for the oven Jory Downer with 9 feet of Babka Deborah Ott shaping her Traditional Bread with Flax Seeds Pablo Carmona Valverde working on his showpiece Nicky Giusto getting Migration (apricot and Khorasan) ready for the oven Haif Hakim working on his Thyme Crackers Nicky Giusto topping Haif Hakim's Thyme Crackers Deborah Ott's Crispy/Fondant Apple Rhubarb Danish François Brandt egg washing and encrusting the Speculos Cookies with slivered almonds Nicky Giusto of Central Milling in Petaluma, CA François Brandt is an instructor at Bakery Institute in the Netherlands François Brandt and the Speculos Cookies François Wolfisberg, president of the Richemont Club Switzerland Molhem Tayara and Nadine Debail (representing the Louis Lesaffre Cups) Deborah Ott and Nicky Giusto at the oven Deborah Ott's Chicago stencils Deborah Ott stencilling her Traditional Bread with Flax Seeds, Nicky Guisto assisting Pablo Carmona Valverde working on the showpiece Pablo Carmona Valverde helping Deborah Ott finish the Mandarin & Raspberry Feuilleté Pablo Carmona Valverde's showpiece Jory Downer of Bennison's in Evanston, IL, cutting Rugelach François Brandt garnishing Brioche Vendéenne « ‹ 2 of 3 › »