Jeffrey Hamelman has been baking professionally for close to forty years. For much that time he owned a bakery in Vermont. He has baked and taught in North America, Europe, Asia, South America, and Africa. In 1996 he was captain of Baking Team USA, the three-person team that represented the United States in Paris at the Coupe du Monde de la Boulangerie--theWorld Cup of Baking. In 1998 he became the 76th Certified MasterBaker in the United States.
Hamelman is an employee-owner of the King Arthur Flour Company in Norwich, Vermont, where he works as the director of the production bakery and the instructor of professional baking classes at King Arthur’s Baking Education Center. (King Arthur Flour is America’s oldest flour company, founded in 1790.)
Hamelman is the author of BREAD: A Baker’s Book of Techniques and Recipes, which was awarded the Julia Child Best First Cookbook award in 2005 by the International Association of Culinary Professionals. The book is currentlyavailable in six languages.