Beyond Baking March 2015

Volume 79, Issue 3

3

INSIDE THIS ISSUE 2015 BAKERY OPERATION OF THE YEAR A Tie Between Two Outstanding Bakeries

4-7

ART OF THE CAKE RESULTS Competition Winners and Photos

GRADUATE IN THE SPOTLIGHT 10 FVTC Grad Vies for Pastry Chef of the Year яБо Cover Photo: Tamara Mugerauer (left) and Dawn Ebert

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 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.

WBA Reveals 2015 Bakery Operation of the Year For the very first time in the history that the Bakery Operation of the Year has been awarded by the Wisconsin Bakers Association (WBA), two bakeries were chosen as recipients. Simple Simon Bakery, located in Appleton, WI and Tamara’s the Cake Guru, located in Oshkosh, WI were both named the 2015 Bakery Operation of the Year. Awards were presented on Tuesday, March 10th, during the WBA’s Industry Appreciation Breakfast in Milwaukee, WI. The breakfast was held in conjunction with the Midwest Foodservice Expo.

Nominations for the Bakery Operation of the Year were sent in and the votes from the past winners of this award resulted in a tie. Dawn Ebert from Simple Simon Bakery and Tamara Mugerauer from Tamara’s the Cake Guru were both in attendance to accept the award.

The Bakery Operation of the Year award was created to recognize an outstanding bakery operation annually. Each year’s winner gets to keep the coveted BakeMark trophy for one year and the traveling trophy is then passed on to the new winner. The winner also receives a permanent plaque to display in their bakery. BB

2015 Art of the Cake Competition Winners Bakers and cake decorators from across the state of Wisconsin showcased their talents in the Art of the Cake Competition at the Pastry Studio during the 2015 Midwest Foodservice Expo. There were four opportunities for professional and beginner cake artists to compete: Extreme Wedding Cake Challenge, Extreme Groom’s Cake Challenge, Creative Cake Decorating Competition, and the ever popular - Cupcake Warrior Championship.

In addition to the cakes and cupcake competitions, the Wisconsin Bakers Association (WBA) brought back the Baker’s Best Kringle Contest for a second year with a new twist. Each kringle had to feature a tropical flavor. The WBA also introduced a new competition this year, the Baker’s Best Gluten Free Dessert. The winners of both the kringle and gluten free dessert contests were determined by professional judging and votes from attendees at the Midwest Foodservice Expo.

Winners of the competitions were: Extreme Wedding Cake Challenge People’s Choice

Tamara Mugerauer

Tamara’s the Cake Guru, Oshkosh, WI

Professional Fondant: Best of Show

Amanda Nieto

First Place

Amanda Nieto

Second Place

Taylor Vyvyan

Slice Custom Cakes, Muskego, WI

Third Place

Tamara Mugerauer

Tamara’s the Cake Guru, Oshkosh, WI

First Place

Heidi Franz

Tamara’s the Cake Guru, Oshkosh, WI

Second Place

Jacklyn Priscilla Arnouldussen

Neat-O’s Bake Shoppe, Baraboo, WI Neat-O’s Bake Shoppe, Baraboo, WI

Student/Beginner Fondant: FVTC, Appleton, WI

Professional Buttercream: Best of Show

Samantha Kristiansen

Slice Custom Cakes, Muskego, WI

First Place

Samantha Kristiansen

Slice Custom Cakes, Muskego, WI

Second Place

Amanda Nieto

Third Place

Perla Rivera

Grebe’s Bakery, Milwaukee, WI

Nicole Feavel

Tamara’s the Cake Guru, Oshkosh, WI

Neat-O’s Bake Shoppe, Baraboo, WI

Student Buttercream: First Place

Extreme Groom’s Cake Challenge Professional: Best of Show

Khandra Henderson

Hy-Vee, Madison, WI

First Place

Khandra Henderson

Hy-Vee, Madison, WI

First Place

Lisa Fuhrman & Malaria Griese

Tamara’s Cakes, Oshkosh, WI

Second Place

Maggie Scharff & Brittany Lamers

Tamara’s Cakes, Oshkosh, WI

Student/Beginner:

Creative Cake Decorating Competition: Fantasy in 3-D Cakes People’s Choice

Margaret Van Blaricom

Slice Custom Cakes, Muskego, WI

Best of Show

Margaret Van Blaricom

Slice Custom Cakes, Muskego, WI

First Place

Margaret Van Blaricom

Slice Custom Cakes, Muskego, WI

Second Place

Amanda Nieto

Third Place

Jennifer Bukouricz

Professional Division:

Neat-O’s Bake Shoppe, Baraboo, WI Monzù Bistro, Green Bay, WI

Student/Beginner Division: First Place

Courtney Bell

Tamara’s the Cake Guru, Oshkosh, WI

Second Place

Claire Seeke

Tamara’s the Cake Guru, Oshkosh, WI

Cupcake Warrior Championship First Place

The SweetSpot Bakehouse, Whitewater, WI

Second Place

Tamara’s the Cake Guru, Oshkosh, WI

Baker’s Best Kringle Contest Best of Show

Uncle Mike’s Bake Shoppe, De Pere, WI

First Place

Uncle Mike’s Bake Shoppe, De Pere, WI

Second Place

Neat-O’s Bake Shoppe, Baraboo, WI

Second Place

Augusta Bakery, Augusta, WI

Third Place

Tamara’s the Cake Guru, Oshkosh, WI

Baker’s Best Gluten Free Contest Best of Show

Neat-O’s Bake Shoppe, Baraboo, WI

First Place

Neat-O’s Bake Shoppe, Baraboo, WI

Second Place

Uncle Mike’s Bake Shoppe, De Pere, WI

Third Place

Neat-O’s Bake Shoppe, Baraboo, WI

The 2015 Art of the Cake Competition was sponsored by the Wisconsin Bakers Association.

For more information, please contact Dave Schmidt, CMB, WBA CEO, at 800-542-2688 or dave@wibakers.com BB BEYOND BAKING

5

MARCH 2015

Thank you to all of the competitors, judges, demonstrators, decorators, and students that helped make the Pastry Studio at the 2015 Midwest Foodservice Expo a success!

New Research Reveals that Eating Grain Foods Provides Positive Health Benefits Press release by Grain Foods Foundation

Thinking twice about including grain foods in your diet? Well, now you don’t have to, according to new research unveiled at the 2015 Experimental Biology (EB) annual meeting this weekend in Boston.

The Grain Foods Foundation (GFF) worked with researchers to address grain foods in the overall diet and their associations with health outcomes as a result. They studied grain foods patterns — dialing up or dialing down specific grain food servings and looking at the impacts on overall energy, nutrient intake and diet quality, and cost of nutrients and grains foods’ role in providing nutrients per dollar.

Working with nutrition consulting firm Nutrition Impact, three separate research initiatives based on existing government data sets — National Health Examination Survey, What We Eat In America, USDA food categories — were executed to assess grain foods consumption and health, grain foods patterns and cost of nutrients within grain foods. According to Vice President Yanni Papanikolaou, MPH, “The findings from the three research efforts were surprising and opens the door for future research in the grains and nutrition science field. While the whole grains data is plentiful and generally positive, gaining a better understanding of grain foods holistically should help Americans and public health advocates to take control of their food choices.”

Highlights from the research include: • Based on the cluster analysis, adults who eat yeast breads and rolls have lower total sugar intake when compared to adults who eat no grains.

• From the cluster analysis, adults who eat certain grain food patterns (cereals, pasta, cooked cereals, rice, crackers, salty snacks, pancakes, waffles and quick breads) have less saturated fat and increased dietary fiber intake in their diets.

• Modeling data showed that Americans who follow a 2,000-calorie diet can consume one serving of whole grains and five servings of refined grains (bread, rolls, bagels, tortillas) daily and still see positive health and nutrition end points.

• Cost of nutrients data showed that grain-based foods are a “nutrition bargain” for American consumers — especially within the rolls/buns and rice categories, each ranking in the top five most cost effective food categories for 13–14 of the nutrients/substances evaluated, including dietary fiber, protein, folate, iron, magnesium, calcium, niacin and thiamin.

• GFF is committed to sound science that elevates the nutritional contributions of grains in the diet. While GFF participated in scientific conferences in the past, the opportunity at EB is the first time that GFF-supported research will be presented. “We are excited to be a part of the nutrition science community by supporting research that will help Americans better understand the grain foods they eat and feel good about their dietary choices,” said Christine Cochran, Executive Director of the Grain Foods Foundation.

For more information about the research findings or learn more about grain foods role in a healthy diet please visit GrainFoodsFoundation.org.

BEYOND BAKING

10

MARCH 2015

About the Grain Foods Foundation Formed in 2004, Grain Foods Foundation (GFF) is a joint venture of members from the baking and milling industries, and allied suppliers. GFF is a supportive, expert group of thought leaders and advocates for ALL grain foods that believes everybody needs grain food to enjoy a happy and healthy life. The Foundation is directed by a board of trustees and its funding is provided through voluntary donations from private grain-based companies, supplemented by industry associations.

To promote the common business interests of its members, GFF offers research-based information and resources to members, partners, influencers, policymakers and consumers through a comprehensive communications campaign, conferences, webinars, research tools, social media and more. Many campaign elements are available to members for use in individual promotional efforts.

Nutrition is always a hotly contested topic and Americans have been inundated with often conflicting, and sometimes suspect, nutritional advice. GFF is committed to bringing fact-based information and common sense to the consumer. We encourage consumers to follow the recommendation of nutrition experts and to make grains a foundational platform of their daily diets.

The Foundation is committed to nutrition education programming that is firmly rooted in sound science, being a strong advocate for our members, a resource for consumers and the media who want to learn more about the role of grains in a healthy lifestyle. For all of these reasons and more, GFF invites you to “Come to the Table� — for all things grains. BB

FVTC Culinary Grad Vies for National Pastry Chef of the Year Fox Valley Technical College Culinary Arts honors graduate Laura Johnson was named 2015 American Culinary Federation (ACF) Central Region Pastry Chef of the Year following a competition last week at the ACF Central Regional Culinary Salon event in Little Rock, Arkansas.

Photo: Laura Johnson Photo provided by FVTC

Johnson, who double-majored at FVTC with an additional degree in Hotel & Restaurant Management in 2012, currently serves as floor chef in the food services department at the University of Notre Dame in South Bend, Indiana. The Appleton native’s winning entrée to earn the right to compete for the national crown in July in Orlando at the Cook. Craft. Create. ACF Convention & Show was Tropical Breeze, a chocolate cake wrapped in pastry served with coconut run ice cream, macerated tropical fruit, caramelized pineapple and banana with a banana cream and passion fruit fluid gel.

Sponsored by Plugrá® European-Style Butter, the national ACF Pastry Chef of the Year award was established in 2004. The distinction recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field, and has given back through the education of others by sharing his or her skills and knowledge.

Johnsons also holds certifications as an ACFcertified Culinarian (CC) and in advanced baking from FVTC. She is currently pursuing her bachelor’s degree in Management from the University of Wisconsin—Stout.

The ACF, Inc., established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship, and programmatic accreditation. BB

Sneak Peak At IDDBA’s Show & Sell Center Press release by IDDBA

The International Dairy-Deli-Bakery Association™ (IDDBA) is proud to present the Show & Sell Center (a 10,000 sq. ft. retail merchandising and idea center) at the association’s annual seminar and expo, Dairy-Deli-Bake. The event will be held June 7-9 in Atlanta, GA. Every year, attendees flock to the Show & Sell Center to experience the creative new merchandising concepts on display.

Come for the inspiration, stay for the education. This year’s Show & Sell Center promises to deliver best-of-class merchandising, creative new concepts for retailing food, and invaluable take-away tools. It is created by passionate industry professionals who volunteer their time and talent.

They seek out new ideas and products, analyze research, create merchandising programs, and teach retailers how to use these concepts to sell more products and satisfy customers. The Show & Sell Center is a must-see destination on the show floor.

Here are just a few of the new merchandising ideas and educational workshops that will be showcased this year: Show & Sell Workshop—featuring Walter Robb, Shaquille O’Neal, Phil Lempert, Harold Lloyd, Safe Food Matters! and demos from the Show & Sell Center merchandising teams.

Culinary Concierge—Solutions from fully chef-prepared, to par-prepped ingredients, to menu planning for attracting and retaining Millennial consumers to your food service program.

Bakery Bar—Fresh food department tour de force as deli, bakery, and cheese combine with fresh juice and coffee programs to create a breakfast destination.

Snacks—From the natural goodness of cheese as a snack to fresh bakery and deli items, our team is creating a concept to help deli and bakery departments capitalize on the booming snack market.

Sandwich Station—From made-to-order to prepackaged, our sandwich concept is sure to leave you with new ideas to freshen up your sandwich program.

Show & Sell: Serious about innovation. Serious about merchandising. Serious about food.

Be sure to check out the Show & Sell Center at Dairy-Deli-Bake. For complete show details go to 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, training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608.310.5000 or visit our website, www.iddba.org. BB BEYOND BAKING

11

MARCH 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

Copyright Š 2015 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.