Semifreddi’s Bakery Receives First Green Powerstar Award from Alameda Municipal Power!

Pictured left to right...Mike Rose, Mad Scientist; Tom Frainier Chief Bootlicker; JT Tredgold, Director of Bakery Operations, proudly accept Green Powerstar Award

Semifreddi's: First Bakery to Win Green Powerstar Award!

In honor of Earth Day 2011, Alameda Municipal Power presented the first 2011 Green Powerstar Awards to winners in 4 categories—Large Commercial, Small Commercial, School, and Home. Semifreddi's took home the trophy in the Large Commercial category thanks to their bakery's green lighting design.

Baking 180,000 loaves of bread and 30,000 pastries a week, while operating 24/7 could generate huge energy bills for Semifreddi's. When the company moved their bakery to Alameda, Semifreddi's grew to 33,000 square-feet, but kept their eye on energy reduction and designed
their new home for sustainability, incorporating natural light and fresh air for the workspace of their 120 full-time employees. They installed 20 domed skylights and 44 solar light tubes that work in conjunction with 71 computer-controlled fluorescent fixtures. Their installation of a state of the art lighting control system resulted in a reduction in electrical consumption of 204,409 kWh per year, exceeding Title 24 Standards by approximately 71%.

Award criteria included:

• All around efforts to support energy efficiency, energy savings and greener power use.
• Special considerations were given for new, innovative energy savingstrategies
• Sustainable approaches (beyond electric efficiency) to meeting environmental challenges to make a greener community (i.e., heating, water, recycling, etc.)

Semifreddi’s John Tredgold and Team USA Scored Gold at The Sigep Bread Cup

Michael, David & JT. Team USA with loli bread plated for judges

Harry's Bread Sculpture

USA Dessert Plating

Walnut levain plate ready for the judges

After months of training with his team and preparation, our incredibly talented JT (aka VP of Bakery Operations) has just returned from Rimini Italy after rockin' the international competition. Read on for more details:

The Bread Bakers Guild of America sent 4 members of Team USA to Rimini Italy to compete at The Sigep Bread Cup. Captain Harry Peemoeller, Chair of the Baking and Pastry program,JWU Charlotte, NC; John Tredgold. VP of Bakery Operations Semifreddi's Bakery, Alameda CA; Michael Rhoads, Chair of the Baking and Pastry Program New England Culinary Institute, Montpellier, VT; and David DeCesare, Bakery Director of Hearth Wood Fired Bread, Plymouth, MA. Held annually for the past 5 years, this international baking competition draws participants from 10 countries, Italy, Germany, Russia, France, Slovenia, Portugal, Australia, Israel, and the U.K. to compete over a 4-day period producing products over 4 categories.

The First day of competition was "Traditional Bread" of your country, Team USA made a Walnut Levain bread. Most artisan bakeries across the country make some version of this bread. Second day was "Healthy & Nutritious" bread. Team USA made a bread named LOLI: blend of 3 flours with whole grains and sesame seeds. The third day was "Baked Dessert". We made a version of panettone with cranberry and roasted corn wrapped in croissant dough. The last category is "Artistic Design" This is a sculpture made of 100% dough and is made over 3 days and presented on the last day.

Australia came in third, Italy second and the USA took first place!

Two Worlds Collide

If you're a fan of Semifreddi's Cinnamon Twist Bread, then stop what you're doing and head down to Gelateria Naia and try their latest flavors: Cinnamon Twist Gelato and Semifreddis Biscotti Gelato. Co-owners Trevor and Chris of Gelateria Naia met Tom Frainier of Semifreddi's at the Fancy Food Show and one conversation, a meeting and lots of blending and tasting later... voila: a truly original Bay Area blend. Who says you can't have dessert for breakfast!