Beyond Baking Vol. 82 Issue 4

Your Baking Industry News Source

BEYOND

BAKING

HALL OF FAME INDUCTEE ••• Joseph Crubaugh, Fosdal’s Bakery

APRIL’S BAKERY OF THE MONTH ••• Spring Bakers Forum Recap

V O L UME 82 • IS S U E FOU R

HILLER SCHOLARSHIP ••• 2018 Recipient Announced!

MISSION WBA supports our members by providing access to education and resources to grow business and enhance customer experience.

How? - Shared industry knowledge - Dynamic networking opportunities - Strategic partnerships

VISION To be the premier partner in the baking industry through World-class professional relationships, Building successful businesses; and Advocating for bakers of tomorrow.

WBA Board of Directors President Tamara Mugerauer, Tamara’s the Cake Guru Vice President Tony Nieto, Neat-O’s Bake Shoppe Treasurer Dawn Ebert, Simple Simon Bakery Board Trustee Bob Hiller, Rollin Pin Bakery Directors-At-Large Tara Nowak, Sweet Lola’s Jennifer Bukouricz, Monzu Bakery Ken Heil, Sweet Perfections Bake Shoppe Ralf Tschenscher, Lesaffre Yeast Corporation Joey Carioti, Cranky Al’s Shane Griesbach, Breadsmith of Appleton

WBA Staff Jessica Hoover

We have a new address!

Wisconsin Bakers Association P.O. Box 658 Muskego, WI 53150 Phone: (414) 258-5552 Fax: (414) 258-5552 info@wibakers.com www.wibakers.com

April’s Bakery of the Month

Chef Rachel Oliver (left) and Chef Michelle Gasparek (right) demonstrated a mirror glaze technique.

Waukesha County Technical College (WCTC), located in Pewaukee, WI, has been named the Bakery of the Month for April 2018 by the Wisconsin Bakers Association (WBA).

The technical college earned the honor for hosting the WBA’s Spring Bakers Forum on Monday, April 23, 2018.

Bakers Forums are networking and educational events for WBA members and other baking industry representatives. During the Spring Bakers Forum, attendees took a tour of WCTC’s campus including the kitchen classrooms and baking lab. Chef Michelle Gasparek demonstrated how to cover cakes

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and pastries with different types of glazes.

Attendees at the forum participated in a group discussion about online ordering and delivery, food trucks, and pop-up food experiences.

The Bakery of the Month Award was presented to Bradley Beran, Associate Dean of Hospitality, Culinary, Baking & Pastry by WBA’s Executive Director, Jessica Hoover.

Waukesha County Technical College offers a

Technical Diploma in Baking & Pastry Production. The hands-on program prepares students for a career in the bakery field.

For more information about Waukesha County Technical College, visit: https://www.wctc.edu Following the forum, WBA Members were invited to tour a few WBA member bakeries in the Pewaukee area including: Molly’s Gluten Free Bakery, The Extra Special Touch Bakery, and Sweet Perfections Bake Shoppe. BB

Joseph Crubaugh inducted into WBA Bakers Hall of Fame WBA’s Board of Directors inducted Joseph Crubaugh from Fosdal’s Home Bakery in Stoughton, WI and Bob Badura from Bob and Bonnie’s Donuts in Fond du Lac, WI into the 2018 WBA Bakers Hall of Fame on March 12, 2018, at the WBA’s annual awards night.

The event was held at the Wisconsin Center in downtown Milwaukee in conjunction with the Midwest Foodservice Expo. The next two issues of Beyond Baking will feature this year’s Hall of Fame inductees.

In his nomination, his staff wrote, “For Joseph Crubaugh, baking runs in the family.

He has fond memories of learning to handdrop batter for cookies, muffins, and cupcakes with his dad, an old-fashioned technique that requires as much coordination

and rhythm as playing music. At heart, he is an artist working with dough; and after forty-seven years of baking, he still finds time to play with his materials and make inventive and delicious new creations.”

Throughout his career, Crubaugh has been an invested member of the Wisconsin baking community. He attended Concerned Bakers meetings with his father, a Southwest Wisconsin bakers’ association that eventually became part of the WBA. Within the past decade, he has served as a board member, treasurer, and president of the WBA. Tamara Mugerauer, WBA President and Jessica Hoover, WBA Executive Director

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presented a plaque to Crubaugh.

doing a tremendous job carrying on the family business, our dad’s and grandfather’s bakery in Dodgeville.”

“I am honored and humbled, and so touched by the kind words I’ve received,” said Crubaugh. “I owe my achievements to the people who have inspired and supported me throughout my life and career. Thank you to all the bakers who have shared with me their knowledge of the industry; your mentorship has helped me through every part of this baking journey. I also owe a big thanks to my family, who’s put up with me each step of the way. To my wife, Kim, and my kids, Justin and Kara: I love you and am so grateful for you. To Colton and the grandkids, thanks for keeping me on my toes. I also want to recognize my incredible parents and my brother, Brian, who is

Each year the WBA Board of Directors inducts honorees into the WBA Bakers Hall of Fame. The first inductees to the Hall of Fame were honored in 2000. Through the Hall of Fame, the WBA seeks to honor individuals each year whose service and contributions to the baking industry and to the WBA have proven over time to leave a lasting impact by induction into the WBA Bakers Hall of Fame. Nominees must be past or present members of the Wisconsin Bakers Association and must have given outstanding service to the WBA and the baking industry over the years. BB TREM HotCakes by Tara

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2018 Hiller Scholarship Awarded to Kathleen Dunn Hiller Scholarship. 2018 marks the fourteenth year the award has been given to a student studying in the area of baking/pastry arts.

Dunn is a graduate of LeTourneau University and began attending Fox Valley Technical College last fall. “I am very honored and extremely grateful to have been awarded the Hiller Scholarship,” said Dunn. She was one of three finalists for the award.

The other finalists were Alyssa Kempfer and Megan Park.

In her essay for the scholarship, Dunn wrote, “Passionate about baking since my sons were little boys, it has taken me 27 years to pursue my dream. It hasn’t been easy.” One thing’s for sure, she’s persistent.

“I will press on, giving all I have within me, to reach my goal of becoming a Head Baker and proud independent business owner.

The challenges I face today are preparing me to better face the challenges of tomorrow,” Dunn added.

The WBA fosters the education of future bakers through scholarships. We are proud to offer scholarships for students attending Baking and Pastry Arts programs.

This year, WBA received 10 Hiller Scholarship applications. Our education committee reviewed and interviewed the finalists and we are excited to announce this year’s recipient.

Two WBA Members from the Education Committee interviewed the finalists for this year’s scholarship. Tony Nieto of Neato’s Bake Shoppe in Baraboo, WI and Ken Heil of Sweet Perfections Bake Shoppe in Waukesha, WI selected Dunn as this year’s winner.

Congratulations to Kathleen Dunn, a student from Fox Valley Technical College, who is this year’s recipient of the Robert W.

The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000 to support and encourage people who have demonstrated a

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“

Neato-O's became involved with the WBA when we received a

message encouraging us to enter the Creative Cake Competition at the Midwest Food Service Expo which included WBA membership.

It was an amazing experience! Having been a new business at the time, it allowed us to make connections with other bakery owners, vendor partners, and WBA staff. This enabled us to share our stories, listen to others, ask and answer questions, and gain a sense of community! In the years that have followed, we have become more involved and we look forward to all WBA events!

”

- Tony & Amanda Nieto, owners of Neato’s Bake Shoppe, Baraboo, WI

passion for a profession in the baking/pastry arts field. A $1,000 scholarship is awarded to the applicant who can best demonstrate this career commitment. The program intends to provide a financial resource for the education of students who will be the future of the baking industry.

The field of applicants has continued to grow over the years. The WBA’s goal for the future is to continue to spread the word about this award to baking and pastry arts programs at Wisconsin’s Technical Colleges.

To learn more about WBA’s scholarship opportunities please visit: https://wibakers.com/scholarships BB

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Latest Trends in Bakery New Innovative Ideas New Profitable Products New Hispanic Bakery Products Tech Support Latest in Cake Mixes and Decorations Much More…

Pictures of products related to focus of event

Pictures of products related to focus of event

Pictures of products related to focus of event

Location of Customer Event:

Radisson Menomonee Falls WI N88W14750 Main St Menomonee Falls WI 53051 262-251-5153

Pictures of products related to focus of event

Advanced Student Division First Place - Kindra Meier

Five Star Evening a Success for Milwaukee Area Technical College Cuisine prepared by Milwaukee Area Technical College culinary arts, and baking and pastry arts students highlighted MATC’s annual Five Star Food & Wine Evening held on Thursday, April 19, 2018.

This year’s event featured eight themed food stations plus specialty desserts, paired with wine and craft beer. Chocolate showpieces made by baking and pastry arts students and specialty cakes decorated with a “spring” theme were on display and auctioned. The cakes were divided into first and second year students and were judged by industry professionals.

Thank you to Rachel Rick from SURG Restaurant Group, Kimberly Hall from Signature Sweets, Diane Wisnieski from The Extra Special Touch Bakery, and Sarah Mironczuk from Potawatomi Hotel & Casino for judging this year’s cake competition.

Congratulations to the following students: First Year Students: 1st Place - Sarait Reyes (photo bottom left) 2nd Place - MacKenzie Dale 3rd Place - Meir Pontos & Patti Ghent Advanced Students: 1st Place - Kindra Meier 2nd Place - Mai Chao Yang 3rd Place - Karlee Schnell People’s Choice - Bailey Kupfer Proceeds from the Five Star event will be used for scholarships and continuing education opportunities for MATC students and faculty in culinary arts, baking and pastry arts, hotel/hospitality, and meeting and event management programs. BB

National Donut Day is Friday, June 1st Crullers, fritters, long johns, even good old-fashioned cake donuts will be celebrated on National Donut Day which falls annually on the first Friday of June. This year marks the 80th anniversary of National Donut Day which began in 1938 in Chicago to honor the Salvation Army’s “Doughnut Lassies.”

Today, bakers across the country offer specials to celebrate this wonderful treat, the history behind it, and to honor the women that served doughnuts to soldiers during the First World War. In Wisconsin, many bakeries celebrate donut day each year. Here are a few ways to promote National Donut Day at your bakery:

• Host a donut day event • Create a special offer for your customers (post this on your website and social media pages) • Reach out to your local media (TV, Radio, Newspaper) • Be sure to invite your customers to participate • Partner with your local Salvation Army • Use hashtags #NationalDonutDay or #NationalDoughnutDay when using social media Whatever you decide to do for National Donut Day, we want to hear all about it!

Send your photos and donut day stories to jessica@wibakers.com to be featured in our next issue of Beyond Baking. BB

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BEYOND BAKING Copyright © 2018 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.

Wisconsin Bakers Association • P.O. Box 658 • Muskego, WI 53150