If you keep up with professional baking, you may have seen the name Harry Peemoeller.
If you haven't, you have to see what Peemoeller does to get it. The man makes bread dough do things that are a long, long way from your basic PB&J. In baking, Peemoeller is a very big deal.
Besides being a senior instructor at Johnson & Wales Charlotte, Harry Peemoeller is a bread sculptor. He's so good at it that he's a team captain for the Bread Bakers Guild USA and a member of the three-man USA National Bread Team, which recently won a spot in the 2012 Coupe de Monde da la Boulangerie, AKA the World Cup of Baking, in Paris.
If you work uptown, you can spend your lunch hour Friday watching Peemoeller demonstrate his art from 11 a.m. to 1 p.m. in the Wells Fargo Atrium (inside the building behind the plaza on South Tryon -- if you work uptown, you probably know it better as "the place with Just Fresh and Johnny Burrito").
It's a very different way to spend a lunch hour. Stop by and see.