Beyond Baking June 2014

Volume 78, Issue 6

 Cover Photo: Original Cream Puffs

INSIDE THIS ISSUE

3

DAIRY BAKERY’s 90th ANNIVERSARY Original Cream Puff Reaches Milestone

6

BAKE A DIFFERENCE Learn about Icing Smiles

8

HOURS OF SERVICE PROVISIONS ABA Wins Major Victory

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 Wisconsin Bakers Association

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

WBA Staff Debbie Lowery Jessica Hoover Jen Riha

West Allis, WI 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.

Straight Dough from the CEO Dairy Bakery Celebrates 90th Anniversary

By Dave Schmidt, CEO

For a business to reach 90 years it is often a benchmark unequaled by many. It takes a long line of commitment to make that lineage a continual success! It is almost impossible to believe with all of the changes over the years and challenges from other venues and events, that an attraction or exhibit can reach the 90 year milestone.

That is where we very fortunately find your WBA today!

We are celebrating 90 years of operations at the Wisconsin State Fair, which will be open July 31st through August 10th this year! And what a year it will be!

How very fortunate our organization is to have the capability to produce the most popular dessert treat at the fair and continue to have a dedicated fan base that continues to return year after year and grow new fans every time we sell one of our Original Cream Puffs!

Dave Schmidt, CEO

Celebrating 90 years will become a lot of fun with a few changes in operations and more focus on our great fans! A special event is being created to develop a cream puff dream castle out of our boxes. Fair participants will get a chance to receive cash prizes as well as Original Cream Puffs!

Judging will be done before the fair opens with winners on display for the entire state fair! More than 2,000 boxes have been provided for this event!

Our ever popular guest celebrity cream puff eating contest will also reflect our 90th year celebration with some special changes that cannot be released until the day of the event! This year’s cream puff eating contest will be held on Wednesday, August 6th at 11:45am! So, make sure you’re there to see all the action! It will make Coney Island’s hotdog eating competition look mild!

Since we know nearly every fair attendee loves Original Cream Puffs, a special tattoo for puff lovers and a promotion deemed “Puff Love” will be available to 10,000 fair goers! We will post selected photos on our social media sites with the fair as well as on our video screens at the Original Cream Puff Pavilion!

On Sunday August 10th, one lucky fan of the “Puff Love” photos will get the biggest prize of all! Original Cream Puffs for LIFE! Plus, lifetime admission to the Wisconsin State Fair and other prizes! Daily winners will receive certificates for 2015 as well.

To show team spirit, the Original Cream Puff logo has been updated to reflect our 90th anniversary and Team Cream Puff shirts for our great staff will reflect the new logo as well.

Make sure to join us! 90 years is BIG! Not exactly Guinness World Record big – we already achieved that! But reason enough to celebrate! Why do we make such a big deal out of cream puffs?

Continued on next page

BEYOND BAKING

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It’s simply the driving financial resource of the WBA! The Original Cream Puff at the Wisconsin State Fair provides us with a face to the public about our baking industry in Wisconsin!

The results of the event provide WBA the resources to bring scholarships to future bakers, events such as the Pastry Studio at the Expo for our members , as well as the resource to have membership status for key national organizations such as ABA, IDDBA, AIB, RBA and many others to let our voices be heard.

The Original Cream Puff operation is our key resource. It needs to expand to meet the future and that plan is already underway. With a plan to complete the project by 2016 it will be essential to find resources to raise funds to secure a bit of new equipment to help with the expansion! 1924 to 2014, just a decade to go to reach the century mark! But for this year, our 90th, come join the fun and celebrate July 31st to August 10th at Wisconsin State Fair Park in West Allis, Wisconsin!

Have a great summer,

David J. Schmidt, CMB BB

6 State Fair tiCKetS

$

Plan ahead and save BIG! Purchase $6 State Fair Admission NOW - June 30 and Save 40% at:

• ALL WI Bank Mutual Bank Offices

(75 locations)

• WI Sentry Foods, Festival Foods or Trig’s Stores • WiStateFair.com (service fee applies) • State Fair Ticket Office (7722 W. Greenfield Ave.) Check out other Fair Deals on sale now, including discounts on exciting SpinCity rides and games, Bargain Books, delicious Cream Puffs, Milwaukee Brewers ticket packages and so much more!

Bake a Difference with Icing Smiles

By Jessica Hoover

We were contacted by WBA Member Khandra Henderson about a month ago to include a featured article in the newsletter about Icing Smiles. Henderson is the Development Representative for Wisconsin for Icing Smiles. She was excited to tell us all about this great organization!

According to the Icing Smiles website, “Icing Smiles is a nonprofit organization that provides custom celebration cakes, and other treats, to families impacted by the critical illness of a child. Our goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positing memory during a difficult time.

We are currently an all-volunteer staff and professionals willing to donate their talents to put a smile on a child’s face.”

Henderson applied to be an Icing Smiles volunteer and has received two cake requests so far.

One, a tiered Minnie Mouse Cake for a 5-year-old girl named Grace, and the other, a shark cake for a 3-year-old boy named Kellan. The experience has been truly rewarding and Henderson was honored when Icing Smiles contacted her to be the Wisconsin Development Representative.

If you would like to ‘Bake a Difference’, visit www.icingsmiles.org and fill out a volunteer application today. Find out more about Icing Smiles on Facebook at www.facebook.com/icingsmiles.

Photo courtesy of Khandra Henderson

Icing Smiles, Inc. Fast Facts • Since it’s inception in 2010, Icing Smiles has served over 4,700 cakes to children and their siblings affected by critical illness.

• Icing Smiles serves an average of 200 children each month.

• Icing Smiles has over 5,500 volunteer bakers across the country who donate their time, talent, and resources to serve our families. BB

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Photo courtesy of Khandra Henderson

ABA Victorious in Efforts to Suspend Hours of Service Provisions

By American Bakers Association

The American Bakers Association won a major victory on behalf of the wholesale baking industry with passage of a Senate amendment to the FY 2015 Transportation, Housing and Urban Development (T-HUD) Appropriations bill. The amendment suspends two unjustified provisions to the new Hours of Service regulation. Senator Susan Collins’ (R-ME) amendment imposes a stay on the 1 a.m. to 5 a.m. provision of the 34-hour restart rule, as well as the 168-hour rule to the Federal Motor Carriers Safety Administration (FMCSA) Hours of Service regulations rolled out last July.

“The American Bakers Association thanks Senator Collins for her leadership on this important issue impacting efficient and effective logistics for the industry,” said Robb MacKie, ABA President and CEO. “Changes to the rule requiring two consecutive periods of home terminal time between 1 a.m. and 5 a.m. are based on faulty rationale and are unnecessary in the wake of improving safety trends.”

“Bakers work to keep stores supplied with fresh baked goods seven days a week, and the 34-hour restart rule is forcing the industry to deploy more equipment and resources during peak commuter driving hours, adversely impacting safety for both drivers and customers,” added MacKie. If this bill becomes law, these two provisions would be suspended for one year to allow FMCSA to complete and issue its findings on a Commercial Motor Vehicle Driver Restart Safety Study.

ABA will continue to work with Members of Congress and FMCSA to ensure the baking industry’s concerns are heard as the bill moves forward. BB

Angelic Bakehouse Receives Food Safety System Certification From NSF

By Angelic Bakehouse

Angelic Bakehouse, a certified Women’s Owned Business and leading producer of sprouted whole grain breads, buns and specialty items, is proud to announce that as of June 19, 2014, the company became FSSC22000 certified. This GFSI (Global Food Safety Initiative) standard places Angelic Bakehouse within the top echelon of food manufacturers with respect to food safety.

The Global Food Safety Initiative is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide,” states the GFSI website.”We are incredibly proud and excited to have this certification under our belt,” says Angelic Bakehouse CEO Jenny Marino. “This certification is the payoff of our significant investment to ensure that only the highest quality and safest food products reach our customers. When people see us on the shelves, they have come to expect an exceptional product.

Our mission is to continue to deliver the best to these loyal customers.”

With products on shelves at stores such as Whole Foods, Sprouts Farmers Market, Kowalski’s, Mariano’s and more, Angelic Bakehouse continues to grow. With the rise in popularity of sprouted whole grain products in both mainstream and natural markets due to superior nutritional benefits, the bakehouse continues to increase distribution to new markets across the country.

“By working hard to produce great quality products and backing those efforts with these prestigious certifications, we will be able to pursue every opportunity available through large retailers and Food Service Providers that have the strictest Food Safety Requirements,” says Marino.

From the safety of their products to their leading management, the Marinos and the entire Angelic team are proud to be recognized for their accomplishments.

For more information on Angelic Bakehouse’s current distribution and products, please contact James Marino.

About Angelic Bakehouse Angelic Bakehouse is one of a handful of companies in the United States that uses freshly ground sprouted grains – whole grains in their purest form – to create natural baked goods that truly taste great. Gone are the days of cardboard texture or bitter whole wheat aftertaste that consumers often find with good-for-you fare. Pure ingredients. Pure products. Pure quality. That’s what you can expect from Angelic Bakehouse. To find out more, or for Angelic Bakehouse retailers near you, visit www.AngelicBakehouse.com or follow along on Facebook.com/AngelicBakehouse and Twitter.com/ AngelicBakehse.

FOR MORE INFORMATION Contact: James Marino (414) 312-7300 x12 BB BEYOND BAKING

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A Look Ahead at Upcoming Events...

July 31st - August 3rd ICES Convention Albuquerque, NM July 31st - August 10th Wisconsin State Fair West Allis, WI September 27th-28th Oklahoma State Sugar Artist Show Tulsa, Oklahoma October 21st WBA Board Meeting / Video Conference WBA Member Service Center - West Allis, WI November 14th-16th America’s Baking and Sweets Show Schaumburg, IL March 9th-11th, 2015 Midwest Foodservice Expo Milwaukee, WI

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

Copyright Š 2014 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.