Beyond Baking May 2013

Volume 77, Issue 5

INSIDE THIS ISSUE

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STRAIGHT DOUGH FROM THE CEO Looking Ahead to Summer 2013 TAKING BAKERY SALES ONLINE Sweet Perfections Opens Online Store NEW PRAIRIE FARMS PARTNERSHIP Official Cream Supplier Announced

яБо Cover Photo: Treasure chests and pirate cupcakes

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 2013-2014 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Executive Committee President - Mike Vande Walle Vice President - Dawn Ebert Treasurer - Joe Crubaugh Allied Rep. - Joe Sanfilippo

Uncle Mike’s Bake Shoppe Simple Simon Bakery Fosdal’s Home Bakery

BakeMark

Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Board Trustees

De Pere, WI (920) 330-0048 Appleton, WI (920) 733-4377 Stoughton, WI (608) 873-3073 Menomonee Falls, WI (262) 251-1190

Oak Creek, WI Janesville, WI

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

Directors-At-Large Ken Heil Susan Runkel Tamara Mugerauer Judy Semrad David Weber 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 Weber’s Bakery Lodi, WI Grebe’s Bakeries Milwaukee, WI

(262) (262) (920) (262) (608) (414)

446-2253 284-6221 236-9144 679-1166 592-4115 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.

Straight Dough from the CEO A Look Ahead at Summer With summer 2013 at the doorstep of your bakery, I hope you have taken the time to give a few moments of thought past graduation and wedding season! And not just building the right sales plan for July & August, but how to handle the changes in food code regulations and labeling laws, Obama care regulations and requirements that begin in Fall, and of course a little R&R with the family!

We will continue to get as much up to date information as we can and post it on the new WBA website or send it out every Tuesday and Friday with the Baking Buzz, so check out those newly updated electronic sites and never forget to ask questions or seek answers from your WBA staff or fellow members!

It will be a tremendous second half to 2013. We are well into our planning for Original Cream Puff operations. We would like to welcome Prairie Farms as our new official cream supplier since the closing of former supplier, Golden Guernsey Dairy in January. All testing so far has exceeded our plans, quality test requirements, and objectives. We will be running a full run test over the 3 day time frame June 13-15 with Indy Fest at Wisconsin State Fair Park as our final pre-stage event. So, come out and join us if you have a little time.

Make plans to come to the Wisconsin State Fair August 1st-11th, 2013. Advance tickets are on sale for just $5.00 through June 30th. Of course, the VBCA Summer Expo should be great and I am planning to attend this year with the staff. So, I hope to see all of you on August 23rd. Go Packers!

Tamara Mugerauer is working a plan to represent WBA at IBIE in the Creative Decorating Competition. Good luck Tamara and bring home the gold!

I will be attending the IBIE show for the first time in my entire career in baking and look forward to seeing as many of you as well as others from across the globe as possible during the four days. If you have not made plans to go, please get that done now as room rates are going fast! It will be a great event to learn, grow, and renew ideas for your bakery. And have a lot of fun, besides.

Like I indicated, 2013 will finish off with a very busy list of bakers! Take advantage of all of the ideas, chances to learn, and share. It makes dealing with the required changes easier to handle! In the meantime, get out from behind the bench and enjoy life! Spend some time with the family whenever you get the chance or make time to. You will never regret it.

Enjoy summer!

Profitable Baking,

Dave Schmidt, CMB BB

BEYOND BAKING

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MAY 2013

Looking to Take Your Sales Online?

Sweet Perfections Bake Shoppe Opens Online Store

By Ken Heil, WBA Board Member & Owner of Sweet Perfections Bake Shoppe, Waukesha, WI

Naturally, all of us here at Sweet Perfections Bake Shoppe want to share our tortes with as many people as humanly possible. We truly believe in our product, and put a good deal of effort and time into delighting our customers. With determined vision, the venture into the online world opened in September 2012. The idea for a small, local business to bring pure pastry indulgence to the masses was bold, yet a somewhat natural step for a company that has always intended to move forward.

With the drive to have things up and running as quickly as possible, and the commitment of everyone involved, we are overjoyed to say the online store is a success.

One of the things we are known for at Sweet Perfections is the myriad of torte flavors crafted here. There are fillings and syrups aplenty, and we love to be creative. We thought it wise to select a few of the best sellers, and evaluate them for ship-worthiness.

We examined packaging options, looking at feedback and testing products. We purchased special equipment to safely wrap the tortes for shipment. We found a dry ice supplier, and evaluated what process worked best to preserve the integrity of the torte. We investigated shipping companies, discovering who could best fill our needs.

We chose our method based on speed, quality, sturdiness, and safety, and proceeded to send out sample packages to lucky people in far-away places. They were asked for detailed feedback (including pictures) on many key subjects, and apart from being satiated with delectable torte, they readily gave honest, quality comment and criticism so we could determine the best possible shipment for the tortes.

Sweet Perfections Bake Shoppe has grown to be a well-established, appreciated, and sought-after bakery for a number of years.

We represent quality, hand-crafted excellence, and are proud to say it. We’ve got a team of people committed to our success and include some creative folks with talents outside the kitchen as well. The accord with your bank is important, as taking on the internet presents benefits as well as challenges, and a positive understanding is not to be taken for granted.

A good web designer is a key player in the progression of a business, and good relationships with a wide variety of knowledgeable people are good for the business as well as the soul. With our online store we continue to grow, doing what we Preview the new online store by clicking above! do best - satisfying and delighting pastry lovers Photo courtesy of Sweet Perfections Bake Shoppe everywhere. BB BEYOND BAKING

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MAY 2013

ABA Applauds Strong Sugar Reform Vote, Disappointed in Outcome “The Senate vote shows that it is business as usual in Washington” Press Release by Cory Martin, ABA

Statement from ABA President & CEO Robb MacKie on the Senate vote reaffirming sweet deal for Big Sugar: “The Senate vote shows that it is business as usual in Washington by rejecting even modest reform for the outdated sugar program, reform that would have saved bakers billions of dollars each year.

“We would like to thank Senators Shaheen, Toomey and the 17 other cosponsors of the Sugar Reform Act for leading the charge in the Senate. We applaud those Senators that stood up for bakers, in support of an amendment that could have added up to 20,000 jobs in food manufacturing.

“It is our hope that the House of Representatives will reform the sugar program and allow bakers to expand their businesses and create jobs.”

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 633,000 highly skilled people. BB BEYOND BAKING

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MAY 2013

Save 50% now - June 30 on State Fair deaLS Buy $5 State Fair admiSSion at: • All Wisconsin Bank Mutual Bank Offices • Participating Wisconsin Sentry Foods (Buy admission vouchers right at check out) • WiStateFair.com (service fee applies) • Fair Ticket Office (7722 W. Greenfield Avenue)

$15 Cream PuFF 6-PaCkS Save NOW on Cream Puff 6-Pack Certificates to give as a gift or keep for yourself!

Certificates are ONLY $15 - a savings of $9 off individually purchased Cream Puffs!

Visit WiStateFair.com for details.

Wisconsin State Fair and Prairie Farms Announce New Partnership

Prairie Farms to sponsor day at the Fair and serve as official cream supplier for the Wisconsin Bakers Association’s famous Original Cream Puffs® Press Release by Wisconsin State Fair

Wisconsin State Fair officials are excited to announce a new partnership with Prairie Farms, which encompasses serving as both the Official Dairy Sponsor of the Fair as well as the Day Sponsor on Thursday, Aug. 8. As Official Dairy Sponsor, Prairie Farms milk will be served throughout the Fair Park, including a location in the Wisconsin Products Pavilion. During “Welcome to the Prairie Day” on Aug. 8, families can enjoy free product samples, and fun activities and contests for all ages in Central Park.

“With Prairie Farms’ dedication to world class operations, we produce the highest quality products every day,” stated Bob Walker, general manager of Prairie Farms. “On behalf of the many Wisconsin farm families that ship to Prairie Farms, we are proud to be a part of the Wisconsin dairy landscape and the rich tradition of the Wisconsin State Fair.”

In addition to its new partnership with the Fair, Prairie Farms will also serve as the Official Cream Supplier for the Wisconsin Bakers Association. Prairie Farms cream will be used to make the more than 350,000 Cream Puffs that are sold each year during the Wisconsin State Fair.

“Simply stated, we would not accept anything less than the best for our Original Cream Puffs,” said Dave ‘Puff Daddy’ Schmidt, chief executive officer of the Wisconsin Bakers Association. “Prairie Farms’ dairy products meet our high expectations and their top-notch commitment to quality will ensure we produce a whipping cream that’s made to perfection.”

To kick-off these exciting new partnerships and celebrate June Dairy Month, the Wisconsin Bakers Association has partnered with Wisconsin State Fair Park and Milwaukee IndyFest for an unprecedented event June 14-15. While Original Cream Puffs have traditionally only been available for purchase during the 11-day run of the Wisconsin State Fair, 6-packs and 3-packs of the iconic Wisconsin dessert will be sold both Friday and Saturday during the IndyFest event at a discounted price. Cream Puffs will be available for purchase at two locations during IndyFest, one within the Milwaukee Mile infield and one on Grandstand Avenue. Both locations will be open from 9 a.m. to 6 p.m. on Friday, June 14 and Saturday, June 15.

For Cream Puff lovers not attending IndyFest, on Friday, June 14, from 6 a.m. to 9 a.m. Cream Puffs will also be available for purchase in the North Parking Lot near the U.S. Cellular Main Gate.

Cream Puff 6-Packs will be $10 and 3-Packs will be $5 at all locations. This is over 40 percent off the price of during the Fair.

This year the Wisconsin State Fair will celebrate 162 years of tradition that is rooted in offering families diverse entertainment and agricultural education at a great value. Prairie Farms is a farmerowned dairy cooperative founded in 1938 currently celebrating their 75th anniversary.

“The Wisconsin State Fair is steeped in the tradition of celebrating Wisconsin’s great agricultural heritage,” stated Rick Frenette, chief executive officer of Wisconsin State Fair Park. “We are proud to partner with Prairie Farms, a company that has a rich history of working with Wisconsin farms and families to produce quality dairy products. We are also pleased the partnership has come full-circle with Prairie Farms providing cream to make the signature Wisconsin State Fair Cream Puffs.” BB

Student Spotlight:

MATC Baking and Pastry Arts Graduate

Recent Graduate Helps Lead Effort to Comfort Boston Marathon Bombing Victims

By Ginny Gnadt, MATC Reprinted with permission from MATC Communications & Events Department

Breeanne Glavan-Johnson, who graduated in May 2013 from MATC’s baking and pastry arts associate degree program, and her mother Trish were horrified and riveted while watching coverage of the Boston Marathon bombings. They were particularly moved when they heard about the Richard family, whose 8-year-old son Martin was killed in the bombings. Martin’s mother sustained a brain injury, his father suffered from shrapnel wounds, and then 6-year-old sister Jane lost part of her leg.

As reports surfaced identifying Jane as a beginning Irish step dancer, Breeanne and Trish immediately felt a strong bond with the little girl. Breeanne began studying Irish dance at age six. She now teaches young dancers at Glencastle Irish Dancers, Inc., in West Allis several evenings a week.

Breeanne and Trish are deeply involved in the Irish dance community, which Breeanne describes as “very close-knit.”

Two weeks before the bombings, Breeanne had attended the Irish Dance World Championships in Boston with her students, Breeanne Glavan-Johnson staying in a hotel a near the marathon finish line.

Photo courtesy of Susan Ruggles As Breeanne and Trish struggled to come to terms with the devastation of the bombings and their feelings of connection to Jane, an idea emerged.

Trish suggested collecting shirts with logos from Irish dance companies which could then be made into a quilt for Jane. They contacted Bridget Jaskulski, owner and director of the Glencastle Irish Dancers, to get approval to use the name of the group as they collected the shirts. Then they started a Facebook page called “Wrapping Jane in Our Love,” hoping to collect about 20 shirts.

Immediate International Response Word spread quickly on Facebook. The response was immediate and spanned the globe. The first pledges of shirts came from Australia, New Zealand, Hong Kong, Belgium, Germany, Ireland and England. Breeanne said she believes that the overseas Irish dance community probably saw the Facebook page before those in the U.S. due to the time difference. Shirts began to arrive very quickly and in such volume that the mail carrier started bringing large plastic bins filled with packages.

Successful beyond anything they imagined, Breeanne and Trish have collected more than 530 shirts, plus other Irish dance items that will be sent to Jane and her family to offer encouragement.

Drew Lovejoy, the gold medal winner of the 2013 Irish Dance World Championship, is having an inscription added to his medal from this year’s championship to give to Jane to wear as a necklace.

Michael Flatley, internationally known Irish dancer and creator and director of “Lord of the Dance,” and his cast sent signed T-shirts as well. Several dance groups also have sent cummerbunds, sashes, patches and other memorabilia, which will be framed for Jane.

Continued on next page

BEYOND BAKING

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Opening Packages Feels Like Christmas “It feels like Christmas opening the packages that arrive every day,” Breeanne said. Each night, she and her parents fold and arrange the shirts that arrive that day to look like a quilt and post the photos on their Facebook page. Because they have received so many more shirts than they expected, a quilt will be made for each member of Jane’s family, with the shirts being sewn back-to-back to display more of the dance group logos.

“Everyone keeps thanking us,” said Breeanne. “But we’re just the vehicle to get everything going.

It’s the schools that are sending the shirts that should be thanked. It speaks volumes about how much people care throughout the world.”

A friend of Trish’s from the Boston area is coordinating the sewing of the quilts with several of her friends. The quilts and other memorabilia will be given to Jane’s dance group, the Clifden Academy, with instructions to share them with her when the time seems right. “We want to respect the family’s privacy,” said Breeanne. “But we hope they know that they are not alone in this. Jane is going to be loved by the dance world forever. I believe she will dance again someday. People can dance with prosthetic legs.” Breeanne and Trish flew to Boston to help finish the quilt project in late May, following Breeanne’s MATC graduation.

After exploring a couple of academic areas at MATC, Breeanne discovered her “fit” when she enrolled in the baking and pastry arts program. “I’m really happy with this program. Our instructors have amazing backgrounds and experience that they impart to us.” Her dream is to make fancy desserts in a restaurant.

Wherever Breeanne Glavan-Johnson’s career leads, she’ll take with her a rich background of unique experiences. Visit the Facebook page: Wrapping Jane in Our Love BB

Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596 Greg.Wagner@genmills.com

www.professionalbakingsolutions.com

June is National Dairy Month!

you qualify?

Applicants must have a minimum high school (or equivalent) degree. Graduating high

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Applicants must have a GPA of at least 2.85 on a 4.0 scale (may be waived for first-time returning adult students).

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Applicants MUST BE pursuing a DEGREE (master’s, doctorate, associate, bachelor’s or diploma) in a baking/pastry arts-related field that prepares candidates for a retail baking profession.

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Applicants must submit three letters of recommendation, including at least one from June 1: National Hazelnut an employer and/or academic advisor.

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The applicant must submit a resume.

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school seniors encouraged to apply.

2013 ROBERT W. HILLER SCHOLARSHIP Retail Baking/Pastry Arts

Cake Day Photo by Gordon’s Photography

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Wisconsin Bakers Association 2514 S. 102nd Street, Ste. 100 West Allis, WI 53227

icants for the Robert W. Hiller Scholarship T MEET the following criteria :

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CLICK HERE TO APPLY

Upcoming Dessert Holidays

June 2: National Rocky Road Ice Cream Day

June must 3: submit National The applicant a writtenEgg essay Day (500 words or less) detailing why he/she is June 4: National Cheese Day passionate about a profession in the baking/ pastry arts field and what they have done to Juneand4:develop National Frozen Yogurt Day demonstrate that passion.

The essay should include their goals for the future.June 5: National Gingerbread Day Candidates subject to a Donut phone Junewill7:be National Day interview to determine the recipient of the scholarship.

June 6: National Applesauce

Brought to you by:

Cake Day

Students entering last semester of their June 7:theNational Chocolate Ice Cream Baking/Pastry Arts program are not eligible for theJune scholarship.

8: Jelly-Filled Doughnut Day

Day

June 9: National Strawberry-Rhubarb Pie Day

arships are awarded without regard to age, sex, race, June 11: National German Chocolate Cake Day on, marital status, national origin, handicap or sexual rence. June 12: National Peanut Butter Cookie Day

Robert W. Hiller Scholarship Committee will review all June 14: National Strawberry leted applications postmarked by the deadline: day, June 3, 2013.

Shortcake Day

June 16: National Fudge Day

June 17: National Apple Strudel Day June 18: National Cherry Tart Day June 22: National Chocolate Eclair Day June 23: National Pecan Sandy Day June 24: National Pralines Day June 25: National Strawberry Parfait Day June 26: National Chocolate Pudding Day June 29: National Almond ButterCrunch Day June 30: National Ice Cream Soda Day A Look Ahead at 2013 Industry Events...

June 2-4:

IDDBA’s Dairy-Deli-Bake

June 14-15: IndyFest Aug: 1-11: Wisconsin State Fair Oct. 6-9:

IBIE

Application Deadline is June 3rd!

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

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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 2013 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.