Beyond Baking January 2016 by Wisconsin Bakers Association

Volume 80, Issue 1

2016

Details Inside

ď Ž Cover Photo: This cake took 1st Place in the 2015 Creative Cake Decorating Competition

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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

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

A Letter from the WBA President Greetings Fellow Bakers, I am honored to take on the role of president of the Wisconsin Bakers Association. I am passionate about the industry and have some specific goals for this association that I am excited and hopeful about. I have been a bakery owner for 18 years and every single day I learn something new about this industry. My goals for the Association are lofty, but I believe as an industry we have so much to give to one another. A little bit about me, I am the owner of Tamara’s the Cake Guru in Oshkosh and Appleton and I have been decorating cakes professionally for 25 years. My bakery specializes in custom wedding cakes, special occasion cakes, cupcakes, cookies and all desserts. Starting out as a single business owner making a few wedding cakes a week, the business has grown into two locations, averaging 250 wedding cakes a year, and making thousands of cupcakes every week. My grandmother decorated cakes out of her home and was my inspiration as a cake designer. My work has been published in People magazine, American Cake Decorating, ICES Newsletter, Premier Bride, Wisconsin Bride, and more bridal publications. I am featured regularly on Good Day Wisconsin and other Wisconsin television shows. In 2014, Tamara’s the Cake Guru was awarded ‘Small Business of the Year’ by the Oshkosh Chamber of Commerce and in 2015, were voted Bakery Operation of the Year for The Wisconsin Bakers Association. I am a mother of two amazing daughters and in my free time, I love boating, shopping, reading, wave running and proudly wear the title of ‘Dance Mom’. WBA is starting 2016 off with a very aggressive membership drive. We are offering free membership and reaching out to all bakeries to join. I am personally planning to visit and call bakeries to reach out to people to join the association. As president, it is even more important to me to give people a reason to join our association. The Midwest Foodservice Expo is the first event I am going to be encouraging members to attend. For me, this expo has been a great way to gain exposure, meet colleagues, and learn so much about everything from customer service, new product options and tips and tricks for every aspect of the food industry. The contests at the expo have served Continued on next page

as a catapult for me; providing feedback and exposure that has been invaluable. I encourage you and your team to take full advantage of all the expo and the bakery pavilion have to offer. The Monday night event is a great opportunity for everyone to network and meet new people in the industry. WBA will also be planning more fun and exciting events throughout the year, from baker’s forums and tours to special events, and more. I would like to invite you to send me suggestions of what you would like to see the association provide or implement. I feel like we are literally starting fresh and I am excited to hear what we can do for you! Another important goal for me as president is to work with lawmakers to address the problems with the proposed “cookie bill” and as an association make our voices heard. This and any other legislation affecting our industry is something we will, as an Association keep our eyes on and may be asking you as bakery owners to join us in sharing our side of the story. As always, we will continue our focus on education, working hand-in-hand with Wisconsin’s Technical Colleges, not only to encourage the baking and culinary programs, but also to talk with students and instructors about what real life opportunities are out there and what skills and training would be most beneficial to students as they embark on real world jobs in the baking industry. I look forward to serving as your president! Please feel free to call or text me at (920) 279-3797 or send me an e-mail at cakeguru@me.com with any questions or concerns. Warmly,

Tamara Mugerauer Owner, Tamara’s the Cake Guru

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

Straight Dough from the CEO By Dave Schmidt, CEO

Welcome to 2016! We have much to look forward to as an Association this year. At the most recent meeting of the WBA Board of Directors in November, the Board made the decision to drop membership dues for a 2 year period to focus on increasing membership and establishing a Foundation. In order to accomplish that goal, the Board nominated Tamara Mugerauer, owner of Tamara’s the Cake Guru in Oshkosh and Appleton, to become the next WBA President. Tamara received the Bakery Operation of the Year award in 2015 and has served on the WBA Board for several years. A familiar face has returned to WBA. We welcome back Jessica Hoover. Jessica will oversee all of our Communications and Marketing as she learns the ins and Dave Schmidt, CEO outs of the entire operation. Ultimately, Jessica hopes to one day lead the organization forward and we will be helping her prepare to do so as she works toward becoming a Certified Association Executive. Start making plans to join us at the Midwest Foodservice Expo this March. We have a tremendous line up of baking demonstrations that will take place in the Pastry Studio all three days. Enter our brand new contest – Wisconsin’s Ultimate Donut Duel – or any of the cake decorating competitions! We’re also looking forward to hosting the Awards & Appetizers Networking Evening on Monday, March 7th. Plan to attend this special celebration of the baking industry. The Bakery Operation of the Year will be announced as well as the next inductee into the WBA Baking Hall of Fame. You don’t want to miss it! Earlier this month, WBA attended the Senate committee hearing for the “Cookie Bill”. WBA will continue to oppose the bill until it is structured correctly under the current DACTP regulations for home bakery operations. If you haven’t already done so, we encourage you to sign the petition against the “Cookie Bill” and contact your representatives by phone and email to voice your position regarding this bill. We will continue to keep you updated on the latest status of the proposed bill as it moves through the legislature this Spring. Profitable Baking,

Dave Schmidt, CEO BEYOND BAKING

JANUARY 2016

ART OF THE CAKE COMPETITION Midwest Foodservice Expo March 7-9, 2016 Wisconsin Center 400 W. Wisconsin Ave. Milwaukee, WI

OFFICIAL REGISTRATION FORM The Art of the Cake Competition is open to beginners/students (up to 3 years experience) and professionals (3+ years experience). The competition is divided into four contests: Creative Cake Decorating Competition, Extreme Wedding Cake Challenge, Cupcake Warrior Championship, and Wisconsin’s Ultimate Donut Duel. Additional information and rules for each contest are available online at www.wibakers.com. Admission to the Midwest Foodservice Expo is included with registration for each competitor. The registration deadline for the Art of the Cake Competition is Monday, February 15, 2016.

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

Creative Cake Decorating Competition Refer to the rules for complete information about the Creative Cake Decorating Competition. ☐ Yes, I would like to enter the Creative Cake Decorating Competition!

Skill Level:

Number of Entries:

☐ Beginner/Student ☐ Advanced/Professional

Extreme Wedding Cake Challenge

Refer to the rules for complete information about the Extreme Wedding Cake Challenge. ☐ Yes, I would like to enter the Extreme Wedding Cake Challenge!

Division/Category: Extreme Groom’s Cake Extreme Wedding Cake - Buttercream Extreme Wedding Cake - Fondant

Skill Level: ☐ Beginner/Student ☐ Advanced/Professional ☐ Beginner/Student ☐ Advanced/Professional ☐ Beginner/Student ☐ Advanced/Professional

Cupcake Warrior Championship Refer to the rules for complete information about the Cupcake Warrior Championship. ☐ Yes, I would like to enter the Cupcake Warrior Championship!

Team Name: Will you need electricity?

☐ Yes

☐ No

Wisconsin’s Ultimate Donut Duel

Refer to the rules for complete information about Wisconsin’s Ultimate Donut Duel ☐ Yes, I would like to enter Wisconsin’s Ultimate Donut Duel!

Select One (or more) Category(ies): ☐ Best Bismark ☐ Favorite Fritter ☐ Most Creative Cruller ☐ Sensational Savory Long Johns ☐ Hole-in-One Donut Holes

Entry Fees

Entry deadline is 2/15/2016. All entries must be registered in advance. The Entry Fee for each contest is $25 per entry. The fee includes a 1-year membership to WBA.

CONTEST:

# of ENTRIES:

FEE:

Creative Cake Decorating Competition

x $25

Cupcake Warrior Championship

x $25

Extreme Groom’s Cake

x $25

Extreme Wedding Cake - Buttercream

x $25

Extreme Wedding Cake - Fondant

x $25

Wisconsin’s Ultimate Donut Duel

x $25 Amount Due:

TOTAL:

$___________

Payment ☐ Check (payable to Wisconsin Bakers Association) ☐ Credit Card Number _______________________ Exp. Date _________ CCID (3 digit code on back) _______ Name on card ______________________________ Signature of Cardholder __________________________ Release: The Art of the Cake Competition is held in conjunction with the Midwest Foodservice Expo and is presented in partnership between the Wisconsin Bakers Association (WBA) and the Wisconsin Restaurant Association (WRA). By signature of this registration and release form, the contestant fully releases all rights to photos, publication and other sources of media for all work produced exclusively for, during and in the complete time frame of the event. Contestant is subject to all registration fees, applicable taxes, and all other related expenses on behalf of him/her entering the above competition. Contestant agrees to abide by all rules set forth by the WBA for this competition. Contestant understands that the WBA, WRA, or any sponsors assume no responsibility for loss, theft or damage to displays or personal items at the Midwest Foodservice Expo and agrees to indemnify and hold harmless the WBA, WRA, and all sponsors from and against all claims, demands, costs, loss, damage, expense, attorney’s fees and liabilities growing out of, or arising from, caused or occasioned by my activities in The Art of the Cake Competition. Competition entry fees are non-refundable. All judges’ decisions are final.

Signature ___________________________________ Date ________________________ Send completed form along with payment to: Wisconsin Bakers Association  2514 S. 102nd Street, Suite 100  West Allis, WI 53227 More information: www.wibakers.com or contact info@wibakers.com or (800) 542-2688

WBA Puts Final Touches on Plans for Midwest Foodservice Expo The 2016 Midwest Foodservice Expo will take place March 7th-9th By Jessica Hoover

Our plans are coming together for the Pastry Studio at the 2016 Midwest Foodservice Expo. You definitely don’t want to miss it!

Hands-on demonstrations, competitions, and networking

opportunities are just some of the aspects you’ll experience this year! WBA is proud to sponsor this event again. This year’s Expo will be held March 7-9, 2016 at the Wisconsin Center in Downtown Milwaukee and is organized by the Wisconsin Restaurant Association (WRA). We are getting very excited for this year’s food show! Get your competitive side ready, we have multiple contests for you to enter in 2016. The Extreme Wedding Cake Challenge, Extreme Groom’s Cake Challenge, and the Creative Cake Decorating Competition are open to both beginners and professionals. We’ve introduced a brand new competition this year, Wisconsin’s Ultimate Donut Duel, with five categories including: Favorite Fritter, Best Bismarck, Most Creative Cruller, Sensational Savory Long John, and Hole-in-One Donut Holes. For complete rules and information, visit http://bit.ly/1RPdprT. The cost for each competition is just $25 per entry and includes two tickets to the WBA’s Awards & Appetizers Networking Evening. The fun doesn’t end on Monday when the show floor closes at 5 pm. The winners from all of the competitions along with the recipient of the Bakery Operation of the Year will be announced on Monday evening at the WBA’s annual member event from 5-7 pm. Not competing? No problem! Tickets are $25 per person in advance, or $40 at the door. We also have five talented demonstrators lined up this year to show you their skills and give you an opportunity to try out a new baking trend. Be sure to arrive early for these hands-on 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 BEYOND BAKING

JANUARY 2016

Tuesday, March 8th 1:45 – 2:45 pm “Buttercream Decorating – Tamara’s Tips & Tricks” with Tamara Mugerauer from Tamara’s the Cake Guru, Oshkosh, WI 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 in March!

Glazed, Iced, Covered-in-Chocolate, Topped with Nuts or Sprinkles, whatever flips your DONUTS to be the best in Wisconsin is what counts! 2016 is the year to determine the very best donuts in and around Wisconsin! Do you think your donuts are the very best? Enter Wisconsin’s Ultimate Donut Duel and find out! This NEW contest will determine the very best award-winning donuts here in Wisconsin! The entry fee is $25 per donut entered. Enter all five categories: Favorite Fritter, Best Bismarck, Most Creative Cruller, Sensational Savory Long John, and Hole-in-One Donut Holes. Each donut will be professionally judged individually on a points-based system. The higher your donut scores, the better! Each donut has an opportunity to score a Gold, Silver, or Bronze level award. The winning donut in each category with the highest score will also receive a Best of Wisconsin award! All competitors must be from a licensed bakery facility. Competitors will need to provide donut samples for judging. Judging will be based on taste as well as presentation. Two (2) complimentary admission tickets to WBA’s Awards and Appetizers Networking Evening on Monday, March 7th from 5-7 pm will be provided for each competitor entering Wisconsin’s Ultimate Donut Duel! For Complete Rules & Information for Wisconsin’s Ultimate Donut Duel, visit https://wibakers.wordpress.com/2016/01/13/new-wisconsins-ultimate-donut-duel/. Sign up today! The registration deadline is Monday, February 15th!

IDDBA’s What’s in Store 2016: Bakery Trends Forecast By IDDBA:

Single-and smaller-portion bakery products remain the hottest growth area for in-store bakeries, as products with “built-in portion control” like individual cake slices, parfaits, and cake pops are garnering increased interest as part of the snacking megatrend. 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 found in the book’s Bakery chapter include: • The in-store bakery market will reach $18.4 billion in sales by 2020, a 45% increase over its 2010 performance and 22% ahead of 2015’s total sales. • Shoppers of in-store bakeries tend to be affluent, part of a large family, older couples and empty nesters, and “ethnic explorers” who enjoy trying other tastes and flavors. • Fifty-six percent of retailers view in-store bakeries as a foremost destination driver and key component of their store’s differentiation and consumer marketing strategies. • Convenience stores are expanding their fresh bakery offerings and are looking for “turn-key” solutions for quickly adding in-store bakeries. • Chinese bakeries—which focus on single-serve pastries like small tarts, slices of Swiss roll cake, and buns with fillings like red bean, roast pork, taro, cream, and salted egg yolks—are an emerging trend. • Specialty items and ingredients generating greater interest include: gluten-free grape seed flour; sprouted grain, quinoa, and amaranth; local and regional offerings; and ethnic products like tres leches, dulce de leche, and paczki. “Fresh breads and the ancient grain movement can create opportunities to more easily capture health-focused and traditional non-bakery consumers than in the center aisle,” said Jonna Parker, director of account services, Nielsen Perishables Group. “From healthier, fresh, and single-serve options, to ethnic-influenced and indulgent products, n-store bakeries are in the perfect position to connect with the evolving tastes and eating patterns of today’s shoppers,” said Eric Richard, education coordinator, IDDBA. “By observing consumer eating and purchasing trends, in-store bakeries can become a destination for not only traditional bakery department shoppers, but those looking for products that fit their lifestyles.” 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. BB

ur o y it m b ns u o S i t na i m o n y! a d o t

NOMINATION FOR BA

Complete the following form for and return via fax to the WB You also can email your nomi

BAKERY_________________________

OWNERS_________________________

ADDRESS________________________

CITY_____________________________

PHONE___________________________ E-MAIL__________________________

Briefly state your reason(s) f Bakery Operat Please include any participation an bakery has made to their communi

Nominated By (Optional)_______

AKERY OF THE YEAR

r Bakery of the Year nominations BA office at (414) 258-5582. ination to info@wibakers.com.

___________________________________

_ STATE______ ZIP________________

________ FAX_____________________

___________________________________

for nominating this bakery for tion of the Year! nd/or non-monetary contributions the ity and WBA within your statement.

____________________________

C A N DY & I N G R E D I E N TS EST.

1929

MAN UFACTURERS O F

CARAMEL

Burke Candy & Ingredients has a long-standing history of providing superior ingredients to bakeries and candy makers across the United States. Our Caramel is manufactured with fine Wisconsin AA butter and cream and has been exceeding the expectations of customers for over 80 years. Enjoy the ease of keeping your caramel supply plentiful by ordering online! 3840 N. Fratney St. Milwaukee, WI 53212 414 • 964 • 7327 Open

m – f 10am – 5pm & saturday 11am – 3pm

b u r k e c a n d y .c om BC003 #03 HORIZONTAL EDITORIAL PRINT AD 4.25”w x 5.5”h Final 0.125” Bleed 1” Slug (DO NOT PRINT)

! 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