Beyond Baking May 2014 by Wisconsin Bakers Association

Volume 78, Issue 5

 Cover Photo: Gourmet Doughnuts

INSIDE THIS ISSUE

VALLEY BAKERS 65th ANNIVERSARY 2014 Marks VBCA’s 65th Year in Business

IDDBA ANNOUNCES CONTESTANTS Cake Challenge Contestants Announced

LEARN ABOUT RBA CERTIFICATIONS RBA Testing Dates and Location Inside!

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

De Pere, WI Appleton, WI Stoughton, WI

(920) 330-0048 (920) 733-4377 (608) 873-3073

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

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

Valley Bakers Celebrates 65th Anniversary By Jessica Hoover

This year marks Valley Bakers 65th anniversary in business as a cooperative. Valley Bakers Cooperative Association (VBCA), based in Greenville, WI, serves retail and wholesale bakers in the Western Great Lakes. VBCA’s President/CEO Mark Munroe welcomed members to the annual Shareholders meeting in April. “How do we feel at 65?” asked Munroe. “In a word...great! 65 years would indicate maturity to some; however, when a business is designed to operate perpetually, it’s just another milestone along the way.” Reaching 65 years in business is certainly a milestone for this association. Valley Bakers was founded in 1949 by five independent bakers. The idea was to combine member purchasing power and to warehouse and distribute products in the most economical way possible. As a result, each customer would reduce the time spent with salesmen and decrease the time spent keeping track of multiple supplier accounts. Most important, the expense of delivery was substantially reduced by combining all products onto one truck. Today, Valley Bakers employs approximately 154 people and has 387 members throughout Wisconsin and Upper Michigan. VBCA also operates a state-of-the-art education center in their Greenville location. This is the 4th year that VBCA has offered AIB certification classes to members. A total of 68 participants have taken at least one class, with 51 students graduating from the program. Congratulations to VBCA and best wishes for many more years in the baking industry! Visit Valley Bakers on the web at www.valleybakers.com to learn more. BB

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WBA Welcomes Jen Riha By Jen Riha

My name is Jen Riha and I am honored to accept the position of Office and Web Coordinator for the Wisconsin Bakers Association. Just to share a little about myself, I am native of northern Virginia and have lived in Milwaukee since 2007. My previous experience includes freelance graphic design, as well as marketing, social media and website design for a residential high rise in downtown Milwaukee. I am extremely excited to shift gears into the baking world and get to know all you wonderful bakers! My favorite things in life are friends and family, my cat Louie, traveling, watching movies, and spoken like a true Wisconsinite - summertime! BB

BEYOND BAKING

Pictured above: Jen Riha

MAY 2014

IDDBA’s 2014 Cake Challenge Contestants Announced By Jessica Hughes, IDDBA

The International Dairy-Deli-Bakery Association™ (IDDBA) has announced the three contestants chosen to participate in the 19th annual IDDBA Cake Decorating Challenge to be held at IDDBA’s Dairy-Deli-Bake 2014 seminar and expo in Denver, CO, June 1-3. There were 66 entrants from 30 supermarket chains. The decorators receiving an all-expense paid trip to compete are: Amanda Hansen, Coborn’s, Inc., Sauk Rapids, MN. Amanda has been decorating for eight years. She has learned much over the years from trial and error. Recently she has found success in cake competitions. Amanda enjoys being creative and pushing herself to do something new. At Coborn’s she produces cake orders, creates desserts and is in charge of wedding cakes, from consult to delivery. Stephanie Murphree, Harp’s Food Stores Inc., West Fork, AR. Stephanie’s 14 years of experience are divided between large chain stores and a private bakery. She has been with Harp’s for just over a year now and enjoys making beautiful and tasty treats for her customers. Sarah Watts, Publix Super Markets Inc., Gainesville, FL. Sarah started decorating cakes 11 years ago and has been with Publix for the last seven. She had the opportunity to train with a well-known decorator in her division, from whom she learned detail work, piping, color theory and carving. She likes to learn new techniques and continues to refine her skills. There are three phases to the Challenge. On Sunday, June 1, each contestant will decorate enough cakes to fill one multi-tiered, eight-foot bakery case. On Monday, June 2, each contestant will decorate a wedding cake. On Tuesday, June 3 each contestant decorates three cakes, one from each category: special occasion, show theme, and decorator’s choice. The judges for the event will be: Luke Bender, Manager of Technical Service, Maplehurst Bakeries, LLC, and Jim Caliendo, Dessert Training Specialist, Rich Products Corporation. 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. IDDBA celebrates 50 years of service in 2014. For more information, contact IDDBA at 608.310.5000 or visit our website, www.iddba.org. BB

BEYOND BAKING

MAY 2014

RBA Certification Dates Announced By Retail Bakers of America

An RBA Certification raises professional standards and verifies the knowledge, skills, and abilities of professional bakers. Next Testing Dates & Location: Saturday, August 16th & Sunday, August 17th Kendall College - Chicago, IL RBA provides the opportunity to earn up to four certifications: Certified Journey Baker (CJB) A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must demonstrate a basic knowledge about the principles of sanitation. Certified Baker (CB) A Certified Baker prepares and produces baked goods while assisting with general commercial bakery operations. He/she has considerable responsibility and autonomy and participates in a broad range of both complex and routine work activities, including supervision of other staff and allocation of resources. He/she must demonstrate a basic knowledge of bakery sanitation, management, retail sales/ merchandising and staff training. Certified Decorator (CD) A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation. Certified Master Baker (CMB) A baker at this level and for this designation participates in a broad range of complex, technical or professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training. Visit http://www.retailbakersofamerica.org/ for more information and a certification application. BB BEYOND BAKING

MAY 2014

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New ABA Video Highlights Accomplishments On Behalf Of Baking Industry By American Bakers Association

ABA is the leading advocate and only association that solely represents the baking industry. As the industry’s voice in Washington, ABA works to enhance the industry through public policy advocacy, education and networking. ABA brings together industry leaders to share ideas, develop solutions and network with industry colleagues. ABA works on a broad range of issues to develop solutions for bakers as well as to ease and eliminate costly federal, state and local policy burdens. Watch ABA’s Highlights video to learn about ABA’s most recent activities and accomplishments on behalf of the baking industry. BB

ASB Introduces Product Development Competition By American Society of Baking

The American Society of Baking is introducing a Product Development Competition for BakingTech 2015. The competition is open to teams of students and individual professionals. The purpose is to facilitate the development of innovative bakery products for the wholesale manufacturing industry. Entries must consist of a proposal for a new bakery product and are due Nov. 1, 2014. Judges will evaluate the potential success of entries in todayâ&#x20AC;&#x2122;s market and the technical problem solving skills used in product development.Â Visit http://www. asbe.org/product-development-competition/ for the complete rules, regulations and registration forms. BB

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