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Whole Grain Lamination

August 22, 2015 @ 9:00 am – 10:30 am
Processing Lab
Wendy Hebb
360 707 1914

jeffyankJeff Yankellow, Louis Volle

Jeff Yankellow
Jeff manages bakery flour sales for King Arthur Flour in the Western Region. He has extensive experience working in restaurants and bakeries, as well as teaching. He has also worked as a bakery consultant with a focus on managing production, training, and product development in businesses of all sizes. He was on the Guild’s Team USA that won first place at the World Cup of Baking in Paris in 2005, and is currently the Chairman of the Board of the Bread Bakers Guild of America. .

Louis Volle, bread baker for Blue Hill at Stone Barns, was born in New York but learned his bread-making technique in Paris. After a brief stint at the Cordon Bleu school, he went to work at Fauchon, the famed Parisian tea, pastry, and gourmet food emporium. Louis rose through the ranks and in 2006 was given the job of restarting the bread program at the Paris store. After working at Fauchon’s Casablanca shop, he returned to New York to bake at Per Se, Dean & DeLuca and now, Blue Hill.

Jeff, Louis and Bread Lab resident baker Jonathan Bethony have been collaborating cross-country to perfect a whole grain croissant.