Two ICC Alumni Win at the World Bread Awards

For the first time, the Tiptree World Bread Awards with Food is GREAT came to New York to celebrate the very best in American bread bakers. Now in their sixth year since starting in England, the Awards are the top annual competition for professional bakers in the United Kingdom.

The Awards include 13 categories, from sourdough to baguettes and bagels. The bakers in this year’s inaugural US competition were judged by 36 industry professionals from around the country, including ICC’s very own Director of Pastry, Chef Jansen Chan.

ICC is proud to recognize two alumni who took home awards this year in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in Jersey City, and a 2010 graduate of the Art of International Bread Baking Program, brought home the American Bakers Association Baguette Award for her Baguette Traditionelle. David Shalam, 2011 graduate of the Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, New York, took home the Bagel Award for his signature Heritage Bagel.

Congratulations to all of the evenings winners! Check out the full list of awards here.

David ShalamCelemence Danko

About The Art of International Bread Baking Program:

Our Art of International Bread Baking program was created 20+ years ago to create the future bakers of tomorrow. In this program, students learn 85+ breads and learn the art of bread baking. In eight weeks, you’ll travel the world through bread baking in our pristine New York City kitchens. Develop a fundamental understanding of the science, ingredients and techniques you need to master artisanal hand-crafted breads. Learn more here.

About the Event Partners:

Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the inaugural overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

The Food is GREAT campaign is a government initiative to support UK food and drink exports and to increase positive public perception and demand of UK food and drink around the world. www.great.gov.uk

The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers. ABA members produce bread, rolls, cookies, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. ABA works to grow and enhance the industry through public policy advocacy, education and networking. ABA brings together industry leaders to share ideas, develop industry solutions and network with industry colleagues.  Follow ABA with #AmericanBakers www.americanbakers.org

Incubators for Entrepreneurs

This month, our Business Bites Resources—brought to you by ICC’s Culinary Entrepreneurship (CE) program—provides tips for food businesses looking for shared kitchen spaces in the wake of the sudden closing of Pilotworks earlier this month. Out of nowhere, 175 small businesses were displaced “after failing to raise the necessary capital to continue operations.”

Specialty food businesses are becoming more prevalent than ever before in today’s fast-paced retail sales market. In 2014, in the US alone, specialty food businesses were worth over $85 billion dollars. This billion dollar industry didn’t just appear out of nowhere—it came from hardworking, determined individuals who had a dream and a concept that they’ve developed into a viable food business, as many of our students have done through the CE program.

More often than not, these food business concepts started in shared kitchens and incubators around the country. Shared kitchens are the lifeline for small business entrepreneurs looking to turn their idea into a working business. They offer a commercialized kitchen space that follows federal food safety laws where innovators can create their products in a safe environment. Incubators on the other hand also help to develop the packaging, marketing, and selling of products, while still offering the shared kitchen component. Often, these incubators and shared kitchens are much more economical for small businesses that aren’t making enough money to rent out a whole commercial kitchen themselves.

Each incubator also tends to work a little differently. Our partner, Hot Bread Kitchen, allows new businesses on a rolling basis. Many incubators start new businesses in a group and only allow applicants a few times a year. The differences extend from there, including capital offered, applicants accepted, and training programs.

These incubators offer support and allow businesses to grow and flourish, which is why it was devastating to learn that Pilotworks abruptly closed their doors to 175 small businesses.

Our Culinary Entrepreneurship graduate and owner of Brutus Bakeshop, Lani Halliday, was one of the small businesses affected by the Pilotworks shut down. Halliday and her business partner, Woldy Reyes of food service company Woldy Kusina, were in the midst of planning Dominga, a cafe opening in 2019, when they were told about the news of the closing via an email. Lani, recipient of the Stacy’s Scholarship for Female Culinary Leaders, attended ICC’s program this fall on a full-tuition scholarship to formalize the business plan for Dominga.

Lani told us that “we aren’t sure what happened as it was so sudden and unexpected, but we are just trying to stay positive and use this as fire to launch Dominga.” She also shared that “it’s been beautiful to see the community coming together in such a short amount of time.” In an effort to reconcile all that they lost in the Pilotworks closing, our Culinary Entrepreneurship instructor, Alek Marfisi, started a GoFund Me to support Lani. Check out the fundraiser for Dominga here.

In support of the food business community at large, our Culinary Entrepreneurship program compiled a list of commercial kitchens, shared kitchen spaces and incubators in the NYC & Tri-State area that are available for businesses.

Shared Kitchens

Manhattan

Hot Bread Kitchen
1590 Park Avenue
New York, NY 10029
Phone: 212-369-3331
Email: Incubator@hotbreadkitchen.org
Website: www.hotbreadkitchen.org

City Cookhouse
1325 Fifth Avenue @ 111th Street
Manhattan, NY 10026
Phone: 646-580-1325
Email: info@citycookhouse.com
Website: http://www.citycookhouse.com

Brooklyn

Hana Kitchens
34 35th Street
Brooklyn, NY 11232
Phone: 718-369-7594
Website: http://www.hanakitchens.com

NYC Commercial Kitchens
Phone: 516-698-7087
Email: info@nyccommercialkitchen.com
Website: www.nyccommercialkitchen.com

Bronx

NYC Commercial Kitchens
Phone: 516-698-7087
Email: info@nyccommercialkitchen.com
Website: www.nyccommercialkitchen.com

Queens

Mi Kitchen es su Kitchen
36-46 37th Street
Long Island City NY 11101-1606
Phone: 212 452 1866
Email: MiKitchen1866@aol.com
Website: www.MiKitchenEsSuKitchen.com

BAO Food and Drink Organic Food Incubator
23-23 Borden Avenue
Long Island City, NY 11101
Phone: 718-391-0009
Website: www.organicfoodincubator.com
Contact: Pete Herman

NYC Commercial Kitchens
Phone: 516-698-7087
Email: info@nyccommercialkitchen.com
Website: www.nyccommercialkitchen.com

Tiny Drumstick
48-18 Van Dam Street,
Long Island City NY. 11101
Phone: 718.392.9092
Email: info@tinydrumsticks.com
Website: http://www.tinydrumsticks.com

Entrepreneur Space
36-46 37th Street
Long Island City, NY 11101
718-392-0025
Website: http://www.entrepreneurspace-qedc.com

Industry City
https://industrycity.com

New Jersey

Saveur Creole
131 Grove Street
Montclair, NJ 07042
Phone: 973-687-5612;
Contact: Magalye M.

Jersey Girl Cafe – Madeline’s Table
Hamilton, NJ
Phone: 908-421-6434
Contact: Chef Kathy

Bella Casa
2 Acme Street
Belleville, NJ 07109
Phone: 973-985-1224
Contact: Peter Norton

Cherry Street Kitchen
1040 Pennsylvania Ave.
Trenton, NJ 08638
Phone: 609-695-5800
Contact: John

Hesperides Kitchens
150 Florence Avenue
Hawthorne, NJ 07506
Contacts:
Albert (845) 216-1696
Lisa ( 845)216-1282

Jesse’s Cafe & Catering
139 Brighton Ave.
Long Branch, NJ 07740
Phone: 732-229-6999
Contact: Jesse Novak

Puccini Foods
1 Morris St,
Paterson, NJ
(973) 796-7677
Contact: Anthony Salvator

NY - Outside NYC Area

Battenkill Kitchen
PO Box 784
58 E Broadway
Salem, NY 12865
President: Will Lennon
Phone: 518-854-3032
Website: http://www.battenkillkitchen.org

Cook & Bake Center
360 C Mount Pleasant Av
Mamaroneck, NY 10543
Phone: 914-698-3663
E-mail: info@cookandbakecenter.com
Website: www.cookandbakecenter.com

Hometown Foods, LLC
362 Eichybush Rd
Kinderhook, NY 12106
Owner: Anna Dawson
Phone: 518-758-7342
Website: www.hometownfoods.net

ABOUT BUSINESS BITES

The BUSINESS BITES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.