Beyond Baking June 2016

Volume 80, Issue 6

4 6 11

INSIDE THIS ISSUE WBA BOARD MEMBER SPOTLIGHT Meet Bob Chaffee and Jennifer Bukouricz GRAND CHAMPION EATS & TREATS Wisconsin State Fair Culinary Competition APPLE CHEDDAR SCONES Baking with Apples in the Summer

яБо Cover Photo and Credit: Apple Cheddar Scones by Pam Barnes

WBA Board of Directors President Tamara Mugerauer, Tamara’s the Cake Guru Vice President Bob Chaffee, Augusta Bakery Treasurer Judy Semrad, Muskego Marketplace Foods Board Trustee Bob Hiller, Rollin Pin Bakery Past President David Weber Directors-At-Large Tara Nowak, Sweet Lola’s Dawn Ebert, Simple Simon Bakery Jennifer Bukouricz, Monzu Bakery Tony Nieto, Neat-O’s Bake Shoppe Ken Heil, Sweet Perfections Bake Shoppe Ralf Tschenscher, Lesaffre Yeast Corporation

WBA Staff Dave Schmidt, CMB CEO Jessica Hoover Communications & Marketing Director Debbie Lowery Accounting & Financial Coordinator

Welcome

New WBA Members *Indicates New Member 2 1/2 Cups Cupcakery & Bakeshop Aggie's Bakery and Cake Shop Alpha Delights European Bakery & Cafe* Artistic Cakes and Cookies, Inc. Augusta Bakery Bake Street Cafe* Bakery on Terrace* Barthel's Bakery, LLC* Becky's Sugar Shack* Blue Boy Bakery* Burke Candy and Ingredients CA Cupcakes, Cakes, & Candies* Clasen's European Bakery Cook Specialty Company, Inc. Cowboy David's Cookies & Cakes* Cranky Al's* Culinary Infusion LLC* Dawn Food Products Desserts by Deb DLT Sales, Inc. Downtown Dough, LLC* Flakey Jo's Homemade Pastries LLC* Fosdal Home Bakery Fox Valley Technical College General Mills Grebe's Bakery Gregory's Foods Harbour Village* Hidden Cakes Hill Top Bakery, Inc Hubbard Avenue Diner & Bakery* Hy-Vee* Jen's Sweet Treats* Johnston's Bakery Kangaroo Brands, Inc. La Marie's* Lakeland Baking Company Lane's Bakery & Coffee* Lawrence Foods Lehmann's Bakery Lesaffre Yeast Corporation* Linda's Salem Bakery, Inc Madison Area Technical College

Manderfield's Home Bakery Mila's European Bakery Miller Baking Company Milwaukee Area Technical College Miss Cupcake Boutique Bakery* Monzu Bakery Moraine Park Technical College Muskego Marketplace Foods Myra's Country Cakes, Inc. Neat-O's Bake Shoppe New Glarus Bakery* Northwoods Baking Co, Inc* Not By Bread Alone* O&H Danish Bakery Oostburg Bakery* Oscar H Hanson House B&B* Paielli's Bakery Inc Peg's Baking Company* Pekara Bakehouse Inc.* Practical Baker, Inc* Punky Bakes* Quality Bakery Racine Danish Kringles Rib Lake Bakery* Rollin Pin Bakery Scott's Pastry Shoppe, Inc Signature Sweets* Simma's Bakery* Simple Simon Bakery Slice Custom Cakes Slice of Heaven* Smiling Pelican Bakeshop Smurawa's Country Bakery Sole Passion Baker, LLC* Spooner Bake Shoppe, Inc.* Sugar & Flour Bakery* Sweet Lola's* Sweet Perfections Bake Shoppe Tamara's the Cake Guru The Amazing Cupcake, LLC The Extra Special Touch Bakery The Looking Glass Bakery* The Mixing Bowl Bakery* The Pastry Pixie* The River Bakery* The SweetSpot Bakehouse Trig's Uncle Mikes Bake Shoppe Valley Bakers Cooperative Association Waukesha County Technical College Wild Flour Bakery Wildflour Artisan Bakery & Café*

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

WBA Board Member Spotlight Series We are very excited to continue our “WBA Board Member Spotlight Series,” which will highlight different members of the WBA Board of Directors and help you get to know them!

Q. What is your first memory of baking?

A. Decorating a cake for my Mom.

Bob Chaffee

Q. What is your favorite thing to bake?

A. I like Laminated doughs, Danish and Croissants.

I make killer pre-ferment Danish and all with real butter. The process is relaxing.

Q. What do you find most challenging about baking?

A. 1.

2.

3.

4.

Trying to guess the daily production.

The weather changes and how it affects my processes.

Customers.

Finding qualified help.

Q. As a baker, what sorts of trends do you see?

A. Currently, consumers are looking for less additives and more natural products. When a customer tells me a product is just like their grandmas, that is a real compliment to me. They remember the tastes of the old bakeries products growing up. That is what they are looking for.

Augusta Bakery 144 Lincoln St Augusta, WI 54722

Q. What do you like to do when you aren’t baking?

A. Sleep!! I have been learning to play the Banjo. My wife and I like to travel and see things we have not experienced before. Bakery shows offer us an opportunity to do both.

Q. How did you first get involved with the Wisconsin Bakers Association?

A. I started out with the RBA as a recommendation from small business courses. Then, I joined the state organizations. If you’re in the baking business, it just makes sense! I have lots of baking friends because of it.

Q. What do you wish other people knew about the WBA? A. They provide oversight with the State to watch for things that will effect the industry. They have staff that can connect you to solutions if you have issues or need help. They are the face of baking in Wisconsin.

Q. What might someone be surprised to learn about you?

A. I like history and documentaries. (especially military)

Jennifer Bukouricz

Q. What is your first memory of baking?

A. My mom making fake buttercream for me at the restaurant so I could practice making roses while she was cooking.

Q. What do you find most challenging about baking?

A. Figuring out why something will turn our beautifully one week and not the next.

Q. What’s the best/worst thing to happen since you started baking?

Monzu Bakery 126 S Broadway Green Bay, WI 54303

A. I had a vehicle with a boat switch lanes right in front of me on the highway, and I had to slam on the breaks making the top tier (which was separate) roll upside down and the middle tier slide half way off the bottom tier. I was 20 minutes away from the bakery and the reception was starting in less then an hour.

Q. What might someone be surprised to learn about you?

A. I almost went to special effect movie makeup school instead of culinary school.

Q. What do you like to do when you aren’t baking?

A. You have time when you aren’t baking?? But the little time I do have I spend with my daughter and family.

Q. How did you first get involved with the Wisconsin Bakers Association?

A. I really started getting involved when I did the cake competitions at the Midwest Food Shows in Milwaukee Q. What do you wish other people knew about the WBA? A. That they are here to help all types of bakers no matter what size of business! BB

2016 Grand Champion Eats & Treats Competition Grand Champion Eats & Treats is a Wisconsin State Fair culinary contest for canned goods, shelfstable desserts and shelf-stable snack sensations. This competition is open to Wisconsin’s small professional food businesses with yearly sales under $250,000. It is ideally suited for the small business just starting out but not yet a big player in the food processing industry. All businesses must provide a copy of their Wisconsin State or County Food Processing License in order to enter. Up to 20 businesses who enter the Grand Champion Eats & Treats Competition will have the opportunity to provide samples of their products entered in the competition for Fair guests.

How to Enter: Fill out and submit the official entry form by mail with the appropriate entry fees.

Entry deadline: July 21, 2016. Entries must be postmarked July 21, 2016. Entry fee: $5/entry.

Judging will be held during the Wisconsin State Fair, Thursday August 11, 2016, from 10 am – 4 pm in the Horticulture, Craft & Culinary Pavilion. Entries will be judged in two steps: (1) label covered to sample the product and (2) label uncovered to evaluate packaging.

Each business that enters will receive two Fair admission tickets and one parking pass.

Questions or concerns should be directed to Jill Albanese at (414) 777-0580 or jill.albanese@wistatefair.com.

Questions during the month of July and the week of the Fair should be directed to the Horticulture Pavilion Superintendent at (414) 313-2767.

Entry Deadline: July 21, 2016

FOR RULES & ENTRY FORM CLICK HERE

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IBIE to Kick-off Opening Night with the New All-American Tailgate Party A new sports-themed opening night reception on the show floor, an Idea LAB geared toward innovation and inspiration, and a pavilion dedicated to cold storage solutions are sure to give Baking Expo™-goers more opportunities for fun and discovery at the 2016 International Baking Industry Exposition (IBIE). The baking industry’s triennial international event—taking place October 8–11 in Las Vegas—has announced a host of exciting new and returning features focused on creating an even more engaging experience for attendees and exhibitors.

Sponsored by Corbion Caravan, Rehrig Pacific Company and Sosland, the All-American Tailgate Party serves as the official event kick-off on the opening night (Saturday, October 8, from 4:30–6:30 p.m.) and provides an incredible opportunity for networking with key colleagues and suppliers from around the globe. Held just off the show floor, tickets include unlimited drinks, tailgate-style food, music, interactive games and, of course, live sports on big screens—adding some true American flavor to the show experience.

Centrally located on the show floor, the Idea LAB serves as a hive for inspiration and out-of-the-box thinking with the Innovation Spotlight Theater featuring curated presentations of the industry’s latest advancements, as well as an “Ask the Experts” answer bar. Additionally, the new Networking Café within the Idea LAB provides a forum for dialogue with other attendees.

For more inspiration, attendees can also listen to “Fresh Take Talks”—20-minute TED Talk-like presentations covering provocative ideas and progressive solutions—presented on the Grain Foods Foundation stage in the North Hall.

Partnering with the Global Cold Chain Alliance (GCCA), IBIE has developed the Cold Storage Pavilion, a new area on the show floor dedicated to cold storage solutions and innovations. This will help connect baking professionals entering or expanding in the frozen foods market with warehouse, construction and transportation solutions to help them deliver the highest quality products.

“There will be a tangible shift this year to a more engaging and interactive experience for attendees and exhibitors alike, with new programs that better facilitate networking, hands-on learning and inspiration,” said Michael Cornelis, IBIE 2016 Chairman. “IBIE is proud to bring together all segments of the grain-based food industry, and we’ve revamped old favorites and added some fresh, exciting features to the mix for 2016 to ensure everyone— whether they’re first-time visitors or have been to the Baking Expo multiple times—has a truly exceptional experience.”

IBIE wouldn’t be the same without popular returning features including the B.E.S.T. in Baking Program, American Cake Decorating and Revent Demo Stages, The Great American Pie Festival, Innovation Showcase, PMQ’s World Pizza Challenge and the Groupon U.S. Pizza

Team Trials, RBA’s 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition, RPIA’s Business of Baking for Beginners (BOB), the TIA Technical Conference, and the expanded and comprehensive education program featuring 90+ sessions.

Attendees can also use the new IBIEConnect platform to network with participating colleagues and suppliers. Through the online portal, they can search for companies and products, schedule appointments and make new contacts.

For more information, or to register for IBIE 2016: www.IBIE2016.com/register/ About IBIE Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is recognized worldwide as the grain-based food industry’s premier trade event. A “working show,” where millions of dollars in business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology over 700,000 square feet of space. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide common ground for collaboration amongst professionals in the field. IBIE LLC is a not-for-profit organization, where proceeds are invested back into the industry. BB

Apple Cheddar Scones

Reprinted with permission by Pam Barnes, Sole Passion Baker We’re already into the first part of June, and I couldn’t help but think about the fall season as I happened upon some Smitten apples at our local grocery store. This got me to thinking about fall and the bounty of apples to be picked at local apple orchards and making apple pie. But it’s only June and somehow it’s not time for me to make apple pie. I know that seems awkward, but I associate apple pie with the fall, as one associates hot dogs with a ball game. Okay, that’s probably not the best reference, but I think you get my drift!

So what could I make with these apples? Well we do love scones at our house. In fact, scones have become so popular at Saturday morning breakfast with my mom and dad, that dad gets a bit sad if I don’t bring some. He calls them, “those triangle things”! Then there’s my mom, who hoards any leftover scones from breakfast. Since these freeze really well, that’s exactly what she does, and she only shares them sparingly with others! So I decided, why not an apple and cheese scone made with brown sugar? Sounds a little like apple pie – right?

After countless taste testing from a lot of willing helpers, I really like the combination of unbleached all-purpose ›our and whole wheat pastry flour the best. The small addition of the pastry flour gives scones a more tender crumb. Then there was the dilemma of do I make them with buttermilk, whipping cream or sour cream. My hubby, Dale, who is getting pretty darn good at knowing his baked goods, says he likes the scones made with the sour cream, and I do too! Scones made with sour cream have a bit more of a shortcake texture to them, especially with the addition of an egg.

You can make so many different flavor variations. We really enjoy the combination of apples and cheddar cheese, but if you prefer, you could substitute cinnamon chips for the cheddar cheese, but only use 1/3 cup cinnamon chips. It’s your creation, so use your imagination!

The secret to the success of making scones, is to not overwork the dough. I make all my scones by hand, just as I do my biscuits. I think you will find after making these scones even once, you will see how easy they are to make. I hope they become a favorite on your breakfast table at your home too!

As always, remember to have fun in the kitchen and enjoy!

Recipe: Apple Cheddar Scones Ingredients

Print

Dough for Scones • • • • • • • • • • • • •

1 1/2 cups unbleached all-purpose ›our 1/2 cup whole wheat pastry flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt (you can substitute table salt) 1/3 cup light brown sugar, lightly packed 1 teaspoon cinnamon 1/2 cup full fat sour cream 1 large egg 1/2 teaspoon vanilla 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/2 cup (1 medium apple, finely diced) you want a nice crisp apple 1/2 cup sharp cheddar cheese, shredded

Egg Wash • 1 large egg • 1/2 teaspoon water Apple Cinnamon Glaze • 1 cup powdered sugar (no need to sift) • 2-3 Tablespoons apple juice concentrate or fresh apple juice • 1/4 teaspoon cinnamon

Instructions Dough for Scones • Adjust an oven rack to middle position. Preheat oven to 400°. Line a baking sheet with parchment paper. If you don’t have parchment paper, just spray pan with non-stick cooking spray. Make sure you also have a work surface ready, that is lightly sprinkled with flour. You will also want a sharp knife or bench scraper ready for cutting scones.

• Measure dry ingredients in a large bowl. Whisk together to combine thoroughly; set aside.

• In a medium bowl, whisk together sour cream, 1 egg and vanilla; set aside.

• Cut butter into small pieces and place back in refrigerator until ready to add to the dry ingredients.

• Make sure you get your egg wash ready too, so you’re not doing this at the last minute.

• Whisk 1 egg with 1/2 teaspoon water. Make sure you have a pastry brush set to go.

Continued on next page

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• Measure out cheddar cheese and diced apples; set aside.

• Add the cold butter to your dry ingredients. Using your hands, pinch the pieces of butter until mixture is crumbly and you can still see tiny bits of butter. If you don’t want to use your hands, use a pastry blender.

• Add cheese and apples. Lightly toss with a spatula. You want to coat the cheese and apples evenly with dry ingredients.

• Add sour cream mixture and mix lightly with a spatula to blend. Turn out dough onto lightly floured surface. You may have a few dry bits in the bottom of the bowl of the bowl, but that’s ok. Just incorporate them into the dough, which you want to gently knead 3-4 times.

• Pat into an 8-inch circle, approximately 1-inch high. Cut into 8 triangles. Place on baking sheet and brush each scone with egg wash. Bake for approximately 16 minutes. Scones should be nicely browned on top. Remove scones to a wire baking rack and let cool completely before finishing with glaze.

Apple Cinnamon Glaze • Place powdered sugar and cinnamon in a small bowl. Add apple juice concentrate or fresh apple juice 1 tablespoon at a time, until you get a glaze that flows at an even consistency off the tines of a fork. BB BEYOND BAKING

14

JUNE 2016

Visit us at prairiefarms.com

! 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.