Two NJ Bakeries — Liv Breads and Choc O Pain — Take Top Honors in National Bread Award Competition


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Information provided by Diane Biancamano of Gail PR:

New Jersey bakeries Choc O Pain French Bakery & Cafe (Jersey City and Hoboken) and Liv Breads Artisan Bakery Coffee Bar (Millburn) took top honors in the first Tiptree World Bread Awards with Food is GREAT earlier this month.

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Clemence Danko of Choc O Pain won for best Baguette. Bary Yogev of Liv Breads won for best Challah (and runner up for best Olive Whole Wheat.) Elana Livneh, co-owner, accepted the award.

Clemence Danko, Choc o Pain French Bakery, Jersey City, New Jersey

Luminaries of the bread-baking world — including Jim Lahey of Sullivan Street Bakery, Amy Scherber of Amy’s Bread and David and Tracey Zabar of Zabars — gathered for the ceremony on November 14 at Landmark on the Park in New York City. The ceremony was hosted by Stephen Hallam, Master Baker, Managing Director of Dickinson & Morris in England and Chair of the Judges.

“The field was incredibly competitive,” says Hallam.

“It is overwhelming to be recognized among our peers, and I must say I’m so proud of my team for their hard work, their amazing skills and their infallible dedication! This prize belongs to them,” Danko said.

“…we are honored to be considered among other top-rated bakeries in the country. After only being open three months, this ain’t too bad!” wrote Liv Breads on Facebook.

Bary Yogev of Liv Breads (Facebook)

Tiptree World Bread Awards with Food is GREAT seek to celebrate the very best of American bread baking. “We are thrilled to have had such a successful launch year,” says Caroline Kenyon, Director of the Awards. “The choice, range and quality of bread in America today is immense.”

Full list of categories and winners:

Overall Winner

Sarah Owens, Ritual Fine Foods, Queens, NYC: Table Loaf

American Bakers Association Sourdough

Julio Guarchaj, Grandaisy Bakery, Tribeca, NYC: Pane Pugliese

Ciabatta

Julio Garchaj, Grandaisy Bakery, Tribeca, NYC: Ciabatta Grande

Gluten Free

Mario Librandi, Vegan Mario’s, Oak View, California: Rye-less Rye Buckwheat Sourdough Loaf

American Bakers Association Baguette

Clemence Danko, Choc o Pain French Bakery, Jersey City, New Jersey: Baguette Traditionelle

Focaccia

Julio Guarchaj, Grandaisy Bakery, Tribeca, NYC: Pizza Bianca

Bagel

David Shalam, Heritage Bakers, Glen Cove, New York: Heritage Bagel

Speciality Sweet

Allison Charnitski, High Street on Market, Philadelphia: Orange Spelt Loaf

Speciality Savoury

Allison Charnitski, High Street on Market, Philadelphia: Allium Boule

Challah

Elana Livneh, Liv Breads, Millburn, New Jersey: Challah

Wholemeal/Wholewheat

Sarah Owens, Ritual Fine Foods, Queens, NYC: Table Loaf

Pretzel

Melanie Legoupil, The Dinex Group, Brooklyn, NYC: Pretzel

Tiptree Showstopper USA

Cheryl Holbert, Nomad Bakery, Derry, New Hampshire: Earl Grey Rose Challah

Best British-Inspired Loaf

Allison Charmitski, High Street on Market, Philadelphia: Juniper Tea & Fig Loaf

Choc O Pain French Bakery & Café Media Contact:

Diane Biancamano / diane@gailpr.com / 917-751-1168

For further information/interviews please contact: Cat Shaw

Mobile: 00 44 7866 689932

Email: cat@thefoodawardscompany.co.uk

@BreadAwardsUSA