He hopes his entry into the competition also highlights the high-caliber bread-making talent found in north-east Ohio.“Our baguette is just flour, water, yeast and salt, and trying to get the perfect baguette out of the oven every day is the kind of challenge that keeps me going in this industry,” Evans said in a phone interview on Wednesday.He wakes up at 4am every morning to get started on that day’s fresh batch of bread.Evans will lead Team USA with junior baker Val Kertesz, working under the direction of coach Louis Volle, a James Beard award semifinalist and past medalist at the Mondial du Pain. Together, they’ll compete in Nantes, France, on 19–22 October. The news was first reported by Cleveland.com.The competition requires 18 unique products, including baguettes, croissants, artistic bread sculptures and brioches, produced under exacting standards.“When we present [the baguette] to the judges, it needs to weigh exactly 250 grams and be exactly 55 centimeters long,” Evans said.