Beyond Baking February 2016

Volume 80, Issue 2

 Cover Photo: One of the cakes on display at UMBA’s Convention

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INSIDE THIS ISSUE 2016 MIDWEST FOODSERVICE EXPO Get Ready to Network in March REVIEW ON THE FIELD A Recap of UMBA’s Annual Convention MILLENIAL SHOPPERS Shopping Less But Spending More

WBA Board of Directors President Tamara Mugerauer Tamara’s the Cake Guru, Oshkosh, WI (920) 236-9144 Vice President OPEN Treasurer Judy Semrad Muskego Marketplace Foods, Muskego, WI (262) 679-1166 Board Trustee Bob Hiller Rollin Pin Bakery, Janesville, WI (608) 754-8267 Past President David Weber Weber’s Bakery, Lodi, WI (608) 592-4115 Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe, Waukesha, WI (262) 446-2253

WBA Staff Dave Schmidt, CMB CEO Jessica Hoover Director of Communications & Marketing Debbie Lowery Financial Coordinator Amy Teubert Administrative Assistant

y!

Oda T n i Jo

BECOME A

FOR A LIMITED TIME, JOIN Or renew for FREE! Full Name: I am a:

☐ Bakery Owner ☐ Bakery Manager ☐ Baker ☐ Cake Decorator ☐ Wholesale Operator ☐ Supermarket Operator Baking / Pastry Arts Instructor ☐ Baking / Pastry Arts Student ☐ Other: _____________________________________

Bakery Name: Bakery Address: City, State, Zip: Phone:

Fax:

Email: License # or Student ID #: Select one:

☐ New Member

☐ Renewing Member

☐ By checking this box I certify that the information on this application is true and correct, and authorize the Wisconsin Bakers Association to verify the licensing of my business in the state in which I do business.

Signature ___________________________________ Date ________________________ Send completed membership application form to: Wisconsin Bakers Association  2514 S. 102nd Street, Suite 100  West Allis, WI 53227 Apply online at www.wibakers.com or contact info@wibakers.com or (800) 542-2688

Join Us at the Region’s TOP BAKERY Event!

It’s ALL Here • Business education & pastry workshops • Cake competitions

Bakery programs presented in partnership with:

• Networking with fellow bakers • 300+ product and service exhibits for your trade • And more!

www.everythingfoodservice.org

March 7-9, 2016

Wisconsin Center Milwaukee, Wisconsin

Get Social with the Expo

Midwest Foodservice Expo is Right Around the Corner The 2016 Midwest Foodservice Expo will take place March 7-9th

By Jessica Hoover

The Midwest Foodservice Expo is a leading regional event where food and beverage professionals gather and explore. New products, innovative ideas, relevant programming and connecting with fellow foodservice professionals are what you can expect at this unique business event March 7-9, 2016.

The WBA is pleased to once again partner with the Wisconsin Restaurant Association to bring the Art of the Cake Competition to the Midwest Foodservice Expo. Decorators will compete in the Extreme Wedding Cake Challenge, Extreme Groom’s Cake Challenge, Cupcake Warrior Championship and the Creative Cake Decorating Competition which will feature a “Once Upon a Cake” theme.

In addition to all of the cake contests, bakers from around the state will compete in Wisconsin’s Ultimate Donut Duel. This is the first year that WBA will be hosting this donut competition which includes five categories: Favorite Fritter, Best Bismarck, Most Creative Cruller, Sensational Savory Long John, and Hole-in-One Donut Holes. We are expecting a good turnout!

WBA Members are invited to attend the Awards and Appetizers Networking Event that will take place on Monday evening, March 7th from 5-7 pm. Winners from the Art of the Cake Competition will be announced along with the Bakery Operation of the Year and Hall of Fame inductees. One of the 2015 Robert W. Hiller Scholarship recipients will be a guest speaker. Tickets are still available.

On Tuesday morning, join WBA President Tamara Mugerauer for a Bakery Chat session from 8-10 am. Meet with other bakery owners and discuss trends and hot topics before the showfloor opens.

There are also five talented demonstrators lined up this year to showcase their skills and give attendees an opportunity to try out a new baking trend. Be sure to arrive early for these handson demos – participation is limited to 24 attendees! Here’s the schedule: Monday, March 7th 2:30 – 3:30 pm

“Magnificent Macarons” with Tavi Karoses and Tamara Mugerauer from

Tamara’s the Cake Guru, Oshkosh, WI

Tuesday, March 8th 10:30 – 11:30 am

“Try Your Hand at Hand Pies” with Bob Chaffee, CMB from

Augusta Bakery, Augusta, WI 1:45 – 2:45 pm

“Buttercream Decorating – Tamara’s Tips & Tricks” with Tamara

Mugerauer from Tamara’s the Cake Guru, Oshkosh, WI

Continued on next page

Tuesday, March 8th 3:15 – 4:15 pm

“Dark Chocolate, Peanut, and Sea Salt Tarts” with Tom LaPierre, CEPC,

Baking / Pastry Arts Instructor from Milwaukee Area Technical College

Wednesday, March 9th 11:00 – 12:30 pm “Bagels for Beginners” with Tom Endejan, Baking Instructor from Moraine Park Technical College Be sure to sign up today for this year’s Midwest Foodservice Expo! Did you know that WBA Members can attend the Midwest Foodservice Expo for FREE? Just send an email to jessica@wibakers.com to find out what the WBA Member registration code is for 2016!

Keep an eye out for the “Baking Buzz” for more information and don’t forget to check out the Midwest Foodservice Expo Web site at www.everythingfoodservice.org for details about what’s going on throughout the three days. We look forward to seeing you at Expo!

BEYOND BAKING

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FEBRUARY 2016

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The Ruling on the Field Has Been Confirmed UMBA’s Annual Convention Scored a Touchdown

By Jessica Hoover:

The

Upper

Association Annual

held

Bakery

its

Convention

Treasure Casino

Midwest

2016 at

the

Island

Resort

and

Red

Wing,

MN.

in

Favorable, spring-like weather the last weekend of January drew a large number of attendees to the convention from Minnesota, Iowa, the Dakota’s, and Wisconsin.

There

were

many

vendor

booths this year including major Stadium Bread Sculpture at UMBA’s Convention

distributors

and

companies

representing

flour,

technology,

equipment, packaging, yeast companies, cake decorating supplies; technology materials, coffee and baking materials. Booths were decorated

to

incorporate

this

year’s

convention theme: “The Game Plan.”

One of the many highlights of this year’s convention was UMBA’s Cake Challenge.

Teams of decorators competed live on-site in wedding cake, fondant, and sculpted categories over a 6-hour period.

As anadditional challenge, contestants were also encouraged to add an element of movement to their sculpted cakes. From rotisseries to power tools, the sculpted cakes were a crowd favorite.

UMBA announced the date and location for the 2017 convention.

Next year’s

convention will be held March 4, 2017 at River’s Edge Convention Center in St. Cloud, MN. BB

Upcoming Events WBA Board Meeting Join us for a WBA Board of Directors meeting on Tuesday, April 12th from 10:00 AM - 12:00 PM at Valley Bakers Cooperative Association in Greenville, WI. All WBA Members are encouraged to attend.

WBA Bakers Forum From traditional tiered wedding cakes to extreme groom’s cakes to dessert tables, this is the place to chat about all things wedding related! Whether you are looking for inspiration or some advice, please join us at our upcoming Bakers Forum at Manderfield’s Bakery (Appleton West location) on Tuesday, April 12th at 1:00 PM. Bakers Forums are networking and educational events for WBA members and other baking industry representatives.

These events require an RSVP. Please send an email to jessica@wibakers.com to RSVP by Friday, April 1st.

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FEBRUARY 2016

Millennial Shoppers Entering Heavy Spending Life Stage, Creating Opportunities For Supermarkets, Grocers

By IDDBA:

Shopping less but spending more per trip than older generations, Millennials will move into the heaviest spending life stage over the next 10 years and create opportunities for retailers to build trust, attract, and retain this generation of shoppers through long-term strategies that focus on personalization, education, and value. This trend is one of many examined in What’s in Store 2016, the annual trends research report published by the International Dairy-Deli-Bakery Association (IDDBA).

Other findings from the book’s Consumer Lifestyles section include: Retailers can best reach Hispanic American shoppers by focusing on “family” and “celebration” and engaging with them via technology, of which they’re heavy users.

Millennials are shopping convenience stores at a growing rate: 11.1% in 2014, compared to 7.7% in 2006. This is one example of Millennials’ preference for shopping in non-traditional retail outlets, where they now make the majority of their food purchases.

Transparency continues to be an important purchasing consideration among Millennials. “They now believe that their purchasing decisions have a greater and lasting impact on society than voting does, which is the opposite of Boomer consumers,” Laurie Demeritt, CEO, The Hartman Group, told IDDBA. Single-person households represent 28% of all homes, while 47% of all eating occasions involve people eating alone. Both trends illustrate the importance of offering single-serve, fresh food options and convenience.

With 30 years of credible reporting, What’s in Store is an essential dairy-deli-supermarket foodservice-bakery-cheese resource providing vital data on the retail and market trends, growth, and category changes shaping the food industry. IDDBA also offers What’s in Store Online, a collection of 150 downloadable tables, as well as white papers and trends articles.

A secondary research report, What’s in Store is developed through both interviews with industry experts and sourcing of third-party data and trends. (A complete listing of sources can be found here.)

This year’s edition of What’s in Store has a more continuous storyline to improve user efficiency and provide greater clarity for professionals needing to understand today’s retail world. Through five themes, readers gain new insights and learn about marketplace influences. In addition to Consumer Lifestyles, they are: The Economy & Retail Trends, Channels & Competition, Eating Trends, Technology and Marketing Continued on next page

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FEBRUARY 2016

The themed narrative is carried into each of the product chapters: Bakery, Cheese, Dairy, and Deli. The new format, exclusive interview content, and inclusion of key insights, table interpretations, data callouts, and testimonials enables the reader to more efficiently tie back to the broader context and then dig deeper in each of the product sections.

“Given the shifting demographics and purchasing behaviors of today’s shoppers, it’s imperative that retailers understand the evolving dynamics of today’s retail food landscape,” said Eric Richard, education coordinator, IDDBA. “What’s in Store 2016 provides supermarkets and grocers with the research and data trends needed for successfully connecting with their customers.”

The purchase price of What’s in Store 2016 is $99 members, $399 nonmembers. Purchase one or multiple copies and learn more about What’s in Store 2016 and IDDBA’s collection of original research reports at iddba.org.

About IDDBA: IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, free training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608.310.5000 or visit iddba.org. BB

! y Sta nected Con

Editorial Staff Publisher Editor

Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com

Copyright Š 2016 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.