An instructor of baking and pastry arts and culinary arts at Pennsylvania College of Technology was invited to teach one of this year’s two-day regional workshops for the Bread Bakers Guild of America.
Chef Charles R. Niedermyer II, a faculty member at the college since 2005, taught “A Modern Approach to Classic Viennoiserie” to 14 guild members Aug. 8-9 in the college’s baking and pastry arts laboratory.
The Bread Bakers Guild of America, well known in the baking community as the go-to educational resource, is a community of 2,200 members, made up of celebrated artisan bakers, as well as the next generation of bakers. It is dedicated to advancing the artisan baking profession, with members working together to support the principle and practice of producing the highest quality baked goods.
Niedermyer’s hands-on class covered essential techniques for mixing, fermentation and lamination of croissant, brioche and other sweet doughs. He led the baking professionals in both traditional makeups and products and an exploration of new flavor profiles and trends that are popular with today’s customers.
An active member of both the Bread Bakers Guild of America and the Retail Confectioners Association, Niedermyer presents at industry shows and assists with educational conferences across the country, often involving Penn College students in the experience. During the BBGA viennoiserie workshop, baking and pastry arts students Tyler C. Geer and Claudia M. Walling, both of Williamsport, served as assistants.
Niedermyer was named among the nation’s top educators and mentors in Bake magazine’s Twentyfive special issue in 2018, and is one of Dessert Professional Magazine’s 2017 Top 10 Pastry Chefs in America. In 2o15, Niedermyer was a viennoiserie national finalist for Team USA, which competed at the 2016 Coupe du Monde de la Boulangerie (World Cup of Bread) in Paris.
He earned an associate degree in baking and pastry arts from Penn College in 2000 and a bachelor’s degree in management in 2012. Before returning to the college as an instructor, Niedermyer worked in the hotel, restaurant and baking industries, including work for The Ritz-Carlton Hotel Co. and the Penn State Bakery.
He has received awards from Penn College for Excellence in Teaching and Excellence in Academic Advising and was selected by a former student to present the college’s annual “My Last Words” lecture.
Penn College offers an associate degree in baking and pastry arts and a 12-month certificate in professional baking, as well as associate and bachelor’s degrees in culinary arts and a bachelor’s degree in business administration: restaurant and hospitality operations. To learn more about these majors and others offered by the School of Business & Hospitality at Penn College, call 570-327-4505.
For information about Penn College, a national leader in applied technology education, visit www.pct.edu, email the Admissions Office or call toll-free 800-367-9222.
Chef Charles R. Niedermyer II, a faculty member at the college since 2005, taught “A Modern Approach to Classic Viennoiserie” to 14 guild members Aug. 8-9 in the college’s baking and pastry arts laboratory.
The Bread Bakers Guild of America, well known in the baking community as the go-to educational resource, is a community of 2,200 members, made up of celebrated artisan bakers, as well as the next generation of bakers. It is dedicated to advancing the artisan baking profession, with members working together to support the principle and practice of producing the highest quality baked goods.Niedermyer’s hands-on class covered essential techniques for mixing, fermentation and lamination of croissant, brioche and other sweet doughs. He led the baking professionals in both traditional makeups and products and an exploration of new flavor profiles and trends that are popular with today’s customers.
An active member of both the Bread Bakers Guild of America and the Retail Confectioners Association, Niedermyer presents at industry shows and assists with educational conferences across the country, often involving Penn College students in the experience. During the BBGA viennoiserie workshop, baking and pastry arts students Tyler C. Geer and Claudia M. Walling, both of Williamsport, served as assistants.
Niedermyer was named among the nation’s top educators and mentors in Bake magazine’s Twentyfive special issue in 2018, and is one of Dessert Professional Magazine’s 2017 Top 10 Pastry Chefs in America. In 2o15, Niedermyer was a viennoiserie national finalist for Team USA, which competed at the 2016 Coupe du Monde de la Boulangerie (World Cup of Bread) in Paris.
He earned an associate degree in baking and pastry arts from Penn College in 2000 and a bachelor’s degree in management in 2012. Before returning to the college as an instructor, Niedermyer worked in the hotel, restaurant and baking industries, including work for The Ritz-Carlton Hotel Co. and the Penn State Bakery.
He has received awards from Penn College for Excellence in Teaching and Excellence in Academic Advising and was selected by a former student to present the college’s annual “My Last Words” lecture.
Penn College offers an associate degree in baking and pastry arts and a 12-month certificate in professional baking, as well as associate and bachelor’s degrees in culinary arts and a bachelor’s degree in business administration: restaurant and hospitality operations. To learn more about these majors and others offered by the School of Business & Hospitality at Penn College, call 570-327-4505.
For information about Penn College, a national leader in applied technology education, visit www.pct.edu, email the Admissions Office or call toll-free 800-367-9222.
– Photos by Jennifer A. Cline, writer-magazine editor
While traditionally a breakfast pastry, Niedermyer introduced some savory preparations and ingredients to help bakers expand their pastry line to lunch. This one features kale, radishes and other veggies.
Bakers record Niedermyer’s technique for forming a quenelle to top a bread.
A pineapple upside down cake-inspired pastry
Niedermyer explains the lamination process.