Beyond Baking January 2015 by Wisconsin Bakers Association

Volume 79, Issue 1

INSIDE THIS ISSUE

A NEW YEAR, A NEW CALENDAR Planning Ahead for ‘Food Holidays’

2015 MIDWEST FOODSERVICE EXPO Art of the Cake Registration Now Open

FVTC CULTURAL CUISINE Purchase Your Tickets Today!

 Cover Photo: Blueberry Cheesecake

WBA Member Services Center

Phone: (800) 542-2688 Fax: (414) 258-5582 Email: info@wibakers.com Website: www.wibakers.com

2514 S. 102nd Street West Allis, WI 53227

BOARD OF DIRECTORS 2014-2015 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Lodi, WI

(608) 592-4115

Executive Committee Interim President - David Weber Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN

Weber’s Bakery

Board Trustees Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Oak Creek, WI Janesville, WI

(414) 762-2720 (608) 754-8267

Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad Brandon Grebe

Sweet Perfections Bake Shoppe Waukesha, WI Sweetheart Cakes Port Washington, WI Tamara’s the Cake Guru Oshkosh, WI Muskego Marketplace Foods Muskego, WI Grebe’s Bakeries Milwaukee, WI

(262) (262) (920) (262) (414)

446-2253 284-6221 236-9144 679-1166 543-7001

Wisconsin Bakers Association Wisconsin Bakers Association

(414) 258-5552 (414) 258-5552

WBA Staff Debbie Lowery Jessica Hoover

West Allis, WI West Allis, WI

The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.

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2015 Annual Upper Midwest Bakery Association Convention February 21 & 22, 2015

Treasure Island Resort and Casino, Red Wing, MN

Attend the LARGEST Bakery Show in the Upper Midwest!

Innovation:

Education:

View the latest trends and technology.

Take in sessions by top notch presenters

A New Year, a New Calendar Full of Bakery Holidays By Jessica Hoover

From Cherry Pie Day (Feb. 20th) to National Brownie Day (Dec. 8th), it’s easy to get overwhelmed by all of the “National” bakery holidays. It seems that almost every bakery product has been assigned a day on the calendar! Yet, when do we usually hear about those days? On the day of or maybe the day after. How does anyone find out what these days are in advance? There are a number of reliable websites that provide a list of every ‘food’ holiday imaginable. Take a look at www.thenibble.com and www.foodimentary.com. Both of these websites have an extensive list of bakery holidays. Besides those product specific holidays, there are a couple of other major baking holidays coming up. Valentine’s Day (Feb. 14th) and Fat Tuesday (Feb. 17th) are right around the corner. There’s also Pi Day (Mar. 14th), St. Patrick’s Day (Mar. 17th), and Easter (Apr. 5th). Now is the time to review what products are your best-sellers and what new products you want to add to your menu. Detroit Lakes, MN Permit No. 14

Upper Midwest Bakery Association 755 Milwaukee Ave. SW Hutchinson, MN 55350

PAID

PRESORTED STD US POSTAGE

BEYOND BAKING

JANUARY 2015

Join Us at the Regionâ&#x20AC;&#x2122;s TOP BAKERY Event!

Itâ&#x20AC;&#x2122;s ALL Here Bakery education, workshops and displays Networking with fellow bakers

Bakery programs presented in partnership with:

The latest products in baking And more!

www.everythingfoodservice.org

March 9-11, 2015

Wisconsin Center Milwaukee, Wisconsin

Get Social with the Expo

ART OF THE CAKE COMPETITION Midwest Foodservice Expo March 9-11, 2015 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 separate contests: Creative Cake Decorating Competition (CCDC), Extreme Wedding Cake Challenge (EWCC), Cupcake Warrior Championship (CWC), and Baker’s Best Gluten Free Dessert (BBGF). Entries in the CCDC and EWCC are further divided by skill level. 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 Friday, February 27, 2015.

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

Email:

Creative Cake Decorating Competition (CCDC) 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

Cupcake Warrior Championship (CWC) 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

Extreme Wedding Cake Challenge (EWCC) 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

Baker’s Best Gluten Free Dessert (BBGF) Refer to the rules for complete information about the Baker’s Best Gluten Free Dessert. ☐ Yes, I would like to enter the Baker’s Best Gluten Free Dessert!

Gluten Free Product Flavor:

Entry Fees

No entries will be accepted after 2/27/2015. All entries must be registered in advance. The Entry Fee for each contest is $25 per entry. The fee includes a 1-year free membership to WBA. Current WBA Members are not eligible for free membership.

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

Baker’s Best Gluten Free Dessert

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 &RPSHWLWLRQ &RPSHWLWLRQ HQWU\ IHHV DUH QRQ UHIXQGDEOH $OO MXGJHV¶ GHFLVLRQV DUH ¿QDO

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 Jen at info@wibakers.com or (800) 542-2688

American Bakers Association Poised To Share ‘The Power Of Baking’ In 2015 Press release by American Bakers Association

ABA is kicking off its year-long efforts to share “The Power of Baking” with the industry, policymakers and key influencers. Driven by economic, consumer and nutrition research, ABA will be highlighting the Power Facts about one of America’s most powerful industries. ABA plans to tell the story of baking’s strength as an industry by emphasizing four key message points or Power Facts over the next year and in particular, at the 2015 ABA Convention taking place March 29 – April 1, 2015, at the Ritz Grande Lakes, Orlando, Fla. Power Fact No. 1: #1 RETAIL DRIVER Bread and baked goods drive more trips to the store than any other category. Power Fact No. 2: >90% HOUSEHOLD CONSUMPTION The percentage of households that buy fresh bread and rolls, crackers and cookies is greater than 90 percent for each of these segments. Power Fact No. 3: $102B IMPACT The baking industry’s direct economic impact on the U.S. economy is $102 Billion supplying over 706K jobs, generating $38.5 Billion in taxes and $31.5 Billion in wages. Power Fact No. 4: GROWTH CATEGORY Almost all segments across the baked goods category are experiencing growth in both dollar and unit sales. In today’s economy, that’s something to brag about. More of this powerful story will unfold at the convention where sound messages about the industry will be revealed along with a number of compelling keynote speakers. The speaker program will focus on how to harness the power of leadership to become successful in business and in life. ABA officially kicked off its Power of Baking theme with an energy bar promotional mailing announcing that registration is now open. It also served as members’ first introduction to the Power Facts. Members can expect to see more Power of Baking messaging across all ABA platforms and communication mediums over the next year. Registration for the 2015 ABA Convention is now open and can be found at: www.americanbakers.org/2015ABAConvention. Details and more information about speakers and the convention program will be unveiled over the weeks to come. About the American Bakers Association: The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in economic activity annually and employs more than 706,000 highly skilled people. BB

US Gluten-Free Food Retail Market Reaches $973 Million Press release by Packaged Facts

The gluten-free market is cementing its staying power as more than a mere dietary fad and continues to make national headlines, including a recent announcement by popular foodservice chain Pizza Hut that it will begin offering gluten-free pizza. In the retail sector, sales of gluten-free foods posted an impressive compound annual growth rate (CAGR) of 34% over the five-year period ended in 2014, when market sales reached $973 million, according to market research publisher Packaged Facts in the recently released report Gluten-Free Foods in the U.S., 5th Edition. The report can be obtained by visiting: http://www.packagedfacts.com/Gluten-Free-Foods-8108350/. “Retailers have embraced the gluten-free trend by stocking more gluten-free items, featuring them in store, and launching their own private label brands. In addition, retail chains have been courting the gluten-free consumer with a variety of festivals and events,” says Packaged Facts research director David Sprinkle. Packaged Facts’ July/August 2014 survey data reveals that more than a third of consumers claim gluten-free/wheat-free is an important factor when they are shopping for food. In addition, a quarter of survey respondents had purchased or used food products labeled gluten-free in the three months prior to the survey. Looking ahead, the gluten-free market’s momentum isn’t expected to wane anytime soon. Packaged Facts projects sales will exceed $2 billion in 2019. Gluten-Free Foods in the U.S., 5th Edition highlights several key factors favoring continued growth in the market, including: Consumer trends, including use of, interest in, and opinions about gluten-free foods; Growth in demographic groups showing a strong propensity to purchase gluten-free foods; The escalating prevalence of health problems associated with diet; More and better-quality gluten-free food products that are readily available in mainstream retail channels; The growing presence of large marketers in the segment; and A ruling by the Food and Drug Administration on the definition of “gluten free” that will level the playing field among manufacturers. In Gluten-Free Foods in the U.S., 5th Edition, Packaged Facts’ analysis focuses on traditionally grain-based products in the following categories: Salty Snacks, Crackers, Pasta, Bread, Cold (readyto-eat) Cereal, Cookies, Baking Mixes, Frozen Bread/Dough, and Flour. For further insights from this and other reports in Packaged Facts’ industry leading catalog of food and beverage reports, please visit: http://www.packagedfacts.com/. About Packaged Facts -- Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer demographics and shopper insights, consumer financial products and services, consumer goods and retailing, consumer packaged goods, and pet products and services. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn, Twitter, and Google+. BB

Sunday, February 22 4-7 p.m. $40 per person • $55 at the door Fox Valley Technical College 1825 N. Bluemound Drive, Appleton (Use Entrance 10)

Presented by:

Fox Valley Technical College’s Culinary Arts and Hotel & Restaurant Management Students & Staff In conjunction with: Wisconsin Restaurant Association-Big Four Chapter • Fox Valley Culinary Association • Fox Cities Lodging & Hospitality Association

Center Stage Events: • Gallery Hors d’oeuvres: Stroll through endless cultural hors d’oeuvre buffets

• Silent Auction to be held in the Jones Dairy Farm Culinary Theatre: bid on a wide variety of entertaining items

• Sparkling Beverage Fair: Refresh your palate with spirits and refreshments (non-alcoholic beverages included; beer & wine available for purchase)

• Raffle: Your chance to win tantalizing treasures

Yes, we will attend Cultural Cuisine 2015! Send this form and a check (made payable to FVTC) to: FVTC, Attn: Chef Jeff, 1825 N. Bluemound Drive, P.O. Box 2277, Appleton, WI 54912-2277 Name: ________________________________________________________________________

Phone: _____________________________

Address: ___________________________________________________________________________________________________________ City: __________________________________________________________ Please reserve ______ tickets @ $40 each in advance only

State: ______________

Zip Code: ____________________

$ _________________________________ Total amount submitted

Please purchase your tickets today. This event sells out every year. Tickets will be mailed.

IDDBA Expands Mobile, Online Training with Seven New Free Cake-Decorating Courses Press release by IDDBA

The International Dairy-Deli-Bakery Association™ (IDDBA), a nonprofit membership organization serving the dairy, deli, bakery, cheese and supermarket foodservice industries, continues to expand its mobile and online training with the addition of seven new free cake-decorating courses at training.iddba.org. The new cake-decorating courses now available are: - Base Icing - Cake Toppers 1: Stems & Flowers -Cake Toppers 2: Pre-Made Decorations - Decorating Basics 1: Writing Practice - Decorating Basics 2: Lettering - Decorating Basics 3: Shells & Borders - Efficient Cake Production The courses are the latest additions to training.iddba.org and its corresponding mobile site, a growing online training resource comprised of over 65 short videos accessible through smart phones, tablets, laptops, desktop computers, and other Internet-connected devices, including some department scales. Available in both English- and Spanish-language formats, the free courses cover subjects such as food safety, customer service, cake, cheese, deli, and bakery. IDDBA also offers a special corporate customized service for IDDBA that enables them to readily centralize their service associates’ education training at training.iddba.org and instantly track their quiz scores and course completions. IDDBA online courses are also available on its YouTube channel, www.youtube.com/user/Iddba “Knowledge builds confidence, and our new cake-decorating courses are designed to give bakery department associates the resources they need to create appealing and captivating designs that catch customers’ attention and lead to more bakery department sales,” said Mary Kay O’Connor, VP Education, IDDBA. “These engaging, free courses are designed to bring new associates quickly up-to-speed on cake decorating techniques, as well as serve as refreshers for more experienced bakery associates.” To learn more about IDDBA online training and to schedule a live tutorial to learn how to customize the site, contact Eric Richard at erichard@iddba.org or 608-310-5000. BB BEYOND BAKING

JANUARY 2015

Check out our service providers! Alternative Communications, Inc. Jesse Gnas

(781) 204-9067

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com

Associated Bank

Editorial Staff

(262) 367-2200 American Industrial Leasing Tammie Clendenning (800) 444-6230 Aramark Uniform Services Drew Coffey

Carol Carey (414) 321-5129

Publisher

BeneCo of Wisconsin, Inc. Steve Miller (262) 207-1999 Central Office Systems Lori Lindenberg (262) 784-9698 Financial Specialists, Inc. Charlie Popple (262) 544-6099 Soerens Ford John Schultz (262) 781-9800 Les Stumpf Ford Ken Harder (920) 731-5211, ext. 250 D.A. Berther Jim Lidwin (414) 328-1995 Pack-O-Mach Corp. Bob Morris (763) 571-6677 Practical Baker John Stricker (815) 943-6040 WBA Credit Card Program John Gay (800) 767-2484, ext. 54587 West Bend Mutual Insurance David Nycz (262) 334-5571

Editor

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