Beyond Baking November-December 2016

Volume 80, Issue 10

7 10 12

INSIDE THIS ISSUE EDIBLE CHRISTMAS DESSERTS Tradition behind Gingerbread Houses WBA MEMBER MINGLE & JINGLE Explore the Nutcracker in the Castle BOARD MEMBER SPOTLIGHT Meet Judy Semrad and Bob Hiller

яБо Cover Photo: Cinnamon star cookies

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

Happy Holidays from the Wisconsin Bakers Association Board of Directors & Staff One of the real joys this holiday season is the opportunity to say thank you to all of our members and industry partners. We wish you the very best for the new year!

2 1/2 Cups Cupcakery & Bakeshop Classy Girl Cupcakes*

Fiddleheads Artisan Bakery*

Abel & Schafer, Inc.*

Cook Specialty Company, Inc.

Flakey Jo's Homemade Pastries LLC*

Aggie's Bakery and Cake Shop

Country Cakes & Catering*

Fosdal Home Bakery

Alpha Delights European Bakery & Cafe*

Country Cookie*

Fox Valley Technical College

Artistic Cakes and Cookies, Inc.

Cowboy David's Cookies & Cakes*

Frosted Delights Etc., LLC*

Augusta Bakery

Cranky Al's*

Gateway Technical College*

Bake Street Cafe*

Crema Café*

General Mills

Bakery on Terrace*

Crumby Art Bakehouse & Cakery*

Glazed Bakery*

Barthel's Bakery, LLC*

Culinary Infusion LLC*

Global Water Technology*

Becky's Sugar Shack*

Dawn Food Products

Great River Organic Milling*

Blue Boy Bakery*

Desserts by Deb

Grebe's Bakery

Bridal Cakes*

DLT Sales, Inc.

Gregory's Foods

Burke Candy and Ingredients

Door County Kraut Co.*

Harbour Village*

CA Cupcakes, Cakes, & Candies*

Downtown Dough, LLC*

Hidden Cakes

Cafe Coco Artisan Bakery & Good Eats*

Elite Catering & Bakery*

Hill Top Bakery, Inc

Chocolate Cow Bakery LLC*

Enjay Converters LTD*

HotCakes by Tara*

Clasen's European Bakery

Feed Bakery*

Hubbard Avenue Diner & Bakery*

ď Ž Photo credit: Robert Chaffee, Augusta Bakery

Hy-Vee*

Myra's Country Cakes, Inc.

Smurawa's Country Bakery

Island Cafe - Island Bread Co.*

National Bakery & Deli

Sole Passion Baker, LLC*

It’z My Party Cakery*

Neat-O's Bake Shoppe

Spooner Bake Shoppe, Inc.*

Janet’s Quality Baked Goods

New Glarus Bakery*

Stahl’s Bakery*

Jen's Sweet Treats*

Nicolet Area Technical College*

Sugar & Flour Bakery*

JJ’s Bakery*

Northwoods Baking Co, Inc*

Sunflour Artisan Bakery*

Johnston's Bakery

Not By Bread Alone*

Sweet Lola’s*

Kangaroo Brands, Inc.

O&H Danish Bakery

Sweet Perfections Bake Shoppe

KG Marketing & Bag Co., Inc.*

Oostburg Bakery*

Swiss Colony Retail Brands

King Arthur Flour

Oscar H Hanson House B&B*

Tamara’s the Cake Guru

La Marie's*

Paielli's Bakery Inc

The Amazing Cupcake, LLC

Lakeland Baking Company

Peg's Baking Company*

The BakeShop & More*

Lakeshore Technical College*

Pekara Bakehouse Inc.*

The Cupcake-A-Rhee LLC*

Lane's Bakery & Coffee*

Periwinkle’s Bakery on Broadway*

The Extra Special Touch Bakery

Lawrence Foods

Practical Baker, Inc*

The Knock Shoppe*

Lehmann's Bakery

Punky Bakes*

The Looking Glass Bakery*

Leighara Cake Company LLC*

Quaker Bakery Brands, Inc.

The Mixing Bowl Bakery*

Lesaffre Yeast Corporation*

Quality Bakery

The Pastry Pixie*

Linda's Salem Bakery, Inc

Racine Danish Kringles

The River Bakery*

LINDAR*

Raychel’s Cakes*

The SweetSpot Bakehouse

Madison Area Technical College

Rib Lake Bakery*

Treat Bake Shop*

Manderfield's Home Bakery

Rich’s House of Cakes*

Trenary Home Bakery, Inc*

Meijer - Grafton

Rollin Pin Bakery

Trig’s

Mila's European Bakery

Sally’s Sweet Shoppe

Uncle Mikes Bake Shoppe

Miller Baking Company

Signature Sweets

Valley Cooperative Association

Milwaukee Area Technical College

Simma's Bakery*

Waukesha County Tech. College

Miss Cupcake Boutique Bakery*

Simple Simon Bakery

Wild Flour Bakery

Monzu Bakery

Slice Custom Cakes

Wildflour Artisan Bakery & Café*

Moraine Park Technical College

Slice of Heaven*

Muskego Marketplace Foods

Smiling Pelican Bakeshop

*indicates new member

The WBA Member Services Center will be closed beginning at noon on Dec. 22nd through Jan. 2nd for the Christmas holidays. The office will resume normal business hours on Jan. 3rd. Best wishes for a wonderful Christmas and a Happy New Year from the WBA Board and Staff.

The Gingerbread House - An Edible Holiday Tradition With candy cane fences, peppermint pathways, and gumdrop roofs, gingerbread houses are a popular way to decorate for Christmas. Almost everyone can recall memories of baking and assembling these crafty creations during the holiday season. Not only is this construction project edible, it’s also artistic as well. Sometimes the final product turns out to be so beautiful; it’s (almost) too good looking to eat!

Gingerbread is a type of biscuit, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses to create a yummy, spiced treat. The gingerbread is used to construct the walls and roof of the “house” and then royal icing is added to create the illusion of snow. Finally, the house is adorned with various types of candies to complete the look.

But how did this tradition come about? Ginger root first appeared in ancient Asia, but the Crusades or the 11th allowed the root to be brought to Europe. Ginger was thought to have medicinal properties and was used to disguise the taste of preserved meats. During Medieval

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OCTOBER 2016

times, ginger cookies became a favorite in many parts of the continent, including France, Holland, and England. The cookies were often cut into various shapes, decorated with gold leaf, and displayed at fairs.

Gingerbread houses were first created in Germany during the 16th century.

Nuremberg was recognized as the “Gingerbread Capital of the World” and master bakers and skilled workers were employed to create complicated works of art from gingerbread. However, they didn’t become popular until the Brothers Grimm published the story of Hansel and Gretel in 1812. The tale of children stumbling upon a house made of sweets was adopted by people who wanted to recreate the delicious-sounding house while also making it more festive and merry, instead of creepy. Also thanks to the popular children’s story, the idea of making gingerbread houses spread to the United States.

Fun fact time: the world’s largest gingerbread house was built in 2013 at the Traditions Golf Club in Bryan, Texas. The house required a building permit and used 4,000 gingerbread bricks during its construction. The delectable structure is 60 feet by 42 feet and measures up to 20 feet tall. Starting with a wood base, it took 1,800 pounds of butter, 7,200 eggs, 3,000 pounds of sugar, 7,200 pounds of flour and over 200 volunteers to become the tasty, record-breaking reality it is today. But what’s a gingerbread house without some decoration? More than 22,000 pieces were added to the house’s facade after construction to provide the final, yummy touch.

So whether you’re a beginner or a gingerbread expert, everyone can enjoy this holiday tradition! Fun to make, fun to eat; creating gingerbread houses is the perfect activity for the whole family! To learn how to bake and construct your very own gingerbread house, check out this recipe: http://www.simplyrecipes.com/recipes/how_to_make_a_gingerbread_house/ Need more decorating inspiration? Check out the rest of the gingerbread house designs created by MATC’s Bakery and Pastry Arts students on WBA’s Facebook page. BB

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NOVEMBER-DECEMBER 2016

Sunday, February 26 3-6 p.m.

Fox Valley Techncial College 1825 N. Bluemound Drive, Appleton Please Use Entrance 10

Stroll through endless cultural hors d’oeuvre buffets!

Refresh your palate with spirits and refreshments (Non-alcoholic beverages included; beer & wine available for purchase)

Silent auction & raffle prizes in the Jones Dairy Farm Culinary Theatre $40 per person (in advance) • $55 (at the door) (Proceeds fund scholarships for FVTC Culinary Arts and Hospitality Management students)

Presented by: Fox Valley Technical College’s Culinary Arts and Hospitality Management Students & Staff In conjunction with: Wisconsin Restaurant Association-Big Four Chapter • Fox Valley Culinary Association • Fox Cities Lodging & Hospitality Association

Purchase your tickets online today ›› www.fvtc.edu/CulturalCuisine

C A N DY & I N G R E D I E N TS EST.

1929

MAN UFACTURERS O F

CARAMEL

Burke Candy & Ingredients has a long-standing history of providing superior ingredients to bakeries and candy makers across the United States.

Our Caramel is manufactured with fine Wisconsin AA butter and cream and has been exceeding the expectations of customers for over 80 years.

Enjoy the ease of keeping your caramel supply plentiful by ordering online!

3840 N. Fratney St. Milwaukee, WI 53212 414 • 964 • 7327 Open

m – f 10am – 5pm & saturday 11am – 3pm

b u r k e c a n d y .c om

M

e l g in

e l g in

J &

January 9, 2017

The Paine Art Center’s Nutcracker in the Castle

Arrive in Appleton early (1 PM) and take a tour of Tamara’s shop located at 1859 N. Casaloma Drive. Then, head over to The Paine Art Center at 2 PM to mingle with members and explore the festively decorated rooms with a self-guided tour of the Nutcracker in the Castle. More merry mingling to continue afterwards at Tamara’s home along with drinks & appetizers!

RSVPs are required for this event!

To RSVP, email jessica@wibakers.com by December 30th.

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!

Judy Semrad

Q. What is your first memory of baking?

A. Personally, ever since I was little baking with my mom. Professionally, since 1994 when we set up our bakery at our store.

Q. What is your favorite thing to bake?

A. Pies and cookies, and any kind of dessert.

Q. What do you find most challenging about baking?

A. Customers don’t order ahead of time like they used to. They come in a want it now, and sometimes in large quantities.

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

Muskego Piggly Wiggly W189 S7847 Racine Ave. Muskego, WI 53150

A. Gluten free items, and single serve size portions.

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

A. I love to spend time with my family and grandchildren.

I also love to garden, knit, and read.

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

A. The best is having our bakery set up by Dave when he worked for Multifoods. We actually branded our bakery until we became a Piggly Wiggly. We are unique for a grocery store. We are not quite an independent bakery, but we are far enhanced over a typical grocery store bakery.

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

A. I got approached by Dave and decided to become a member, then became a director, and now the treasurer.

Q. What do you wish other people knew about the WBA? A. The WBA is a very useful resource to go to, and it is very involved with education in the baking colleges in Wisconsin.

Q. What do you think will change about WBA over the next five years?

A. Everyone is so busy right now in their businesses, and it is very hard to find help. The economy is not good, and I don’t think it is getting better. The WBA will have to continue to change to meet the needs of it’s members. I am glad to see so many new members from across the industry of baking.

Q. What is your first memory of baking?

Bob Hiller

A. The one big thing I remember is buying my first bakery for $900 and the truck came with it! It had an old coal fired oven.

Q. What is your favorite thing to bake?

A. Chocolate eclairs - because they are all machine-made. They are also the number one profit item!

Q. What do you find most challenging about baking?

A. The number one challenge is when you try to substitute quality. If it calls for butter, then you better use butter!

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

Rollin Pin Bakery 3325 Audubon Ave. Janesville, WI 53545

A. People aren’t reading the newspaper anymore to look for sales.

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

A. I got kicked out of school for drawing pictures in English class. They said I had to go to detention. At the time, I was only working for 23 cents an hour.

I couldn’t be late for work, so I skipped detention. The prinicipal told me that I needed to make up over 1,000 hours of detention so I decided to quit school and bought my first bakery when I was 14 years old!

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

A. My health! Lots of hours in the bakery business, it’s great to still be able to keep going.

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

A. I used to love to fly my airplane all over the country to see my friends.

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

A. The earliest thing I remember about WBA is building displays for the trade shows.

Q. What do you wish other people knew about the WBA? A. They don’t realize how much information they miss out on.

Q. What do you think will change about WBA over the next five years?

A. It will keep moving forward!

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NOVEMBER-DECEMBER 2016

Sweet Lola’s Fluffy Marshmallows

Ingredients

3 1/2 envelopes unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites 2 teaspoons vanilla (or 1/2 scraped vanilla bean, or sub different flavored extract or oil) (You can also swirl a small amount of red food gel and use peppermint extract for flavor.)

Directions In bowl of a standing mixer or a large bowl sprinkle gelatin over 1/2 cup cold water, and stand to soften.

In a 3 quart heavy sauce pan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon until sugar is dissolved.

Increase heat to moderate and and boil mixture, without stirring, until candy thermometer reaches 240 degrees, about 12 minutes. Remove from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing mixture on high speed beat mixture until white, thick and nearly tripled in volume, about 6 minutes (sometimes it takes longer) In a separate, medium bowl with cleaned beaters, beat egg whites (or reconstituted egg whites) until they hold stiff peaks, beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined.

Poor mixture into 13x9 or 9x9 pan depending on desired thickness. that has been oiled on bottom and sides and then dusted with powdered sugar. If swirling in color or other toppings or flavors do it now. sift 1/4 cup confectioners sugar evenly over the top.

Chill, uncovered, until firm 3-24 hours. Run knife around edges and invert pan onto cutting board. Trim edges and cut into desired size. Sift remaining sugar into pan and put cut marshmallows back into pan. Toss in sugar to avoid them sticking together.

 Photo & recipe credit: Tara Nowak, Sweet Lola’s

Mark your calendars for the 2017 Midwest Foodservice Expo The Wisconsin Bakers Association has partnered with the Wisconsin Restaurant Association for the past decade to provide professional competitions as well as hands-on educational opportunities for bakers and cake decorators at the Midwest Foodservice Expo which is held annually at the Wisconsin Center in downtown Milwaukee. The WBA’s Events Committee has been hard at work planning for this year’s event which will be held March 13-15, 2017.

What’s on the agenda for this year’s event? Here are just a few of the highlights: • Kick off the Expo with Keynote Speaker, Jason Young, President of LeadSmart, Inc. • Extreme Wedding Cake & Groom’s Cake Challenge • Creative Cake Decorating Competition - this year’s theme is Around the World in Cake!

• Back by popular demand - Wisconsin’s Ultimate Donut Duel • Two NEW Competitions - Art of the Bread Contest and Out of this World Dessert Displays • WBA’s Awards & Appetizers Networking Evening • Hands-on baking demonstrations in the WBA’s Pastry Studio Watch future issues of “Beyond Baking” and the “Baking Buzz” for more information. Also, check out the Midwest Foodservice Expo website at www.everythingfoodservice.org for more details including directions and accommodations. We look forward to seeing you in March! BB

Here it comes! Your Top Regional Bakery Event It’s part trade show.

Part competition.

Part networking.

And a whole lot of fun.

270+ exhibits, timely education, bakery competitions, face-to-face networking & hands-on training… we’ve got YOU covered.

Bakery programs in partnership with:

March 13-15, 2017

Wisconsin Center • Milwaukee, Wisconsin

www.everythingfoodservice.org

Planning ahead for upcoming National Dessert Holidays?

Below are some product ideas for the month of January.

You can even add this calendar to your own Google calendar, too.

Jan 2: National Cream Puff Day

Jan 6: National Shortbread Day

• Cookies n’ Cream Puffs • Tiered Cream Puff Cake • Strawberries and Cream Puffs

• Shortbread Cookies • Butterscotch Shortbread Bars • Peanut Butter & Jelly Shortbread Bars

Jan 3: National Chocolate Covered Cherry Day

Jan 8: National English Toffee Day

• Chocolate Covered Cherry Whoopie Pies • Chocolate Cherry Pie • Cherry Chocolate Kiss Cookies

• Mocha English Toffee Crunch Cake • Salted Caramel Toffee Coconut Macaroons • English Toffee Bars

Jan 5: National Whipped Cream Day

Jan 9: National Apricot Day

• Oreo and Cream Cheesecakes • Strawberry Swirl Semifreddo • Coconut Cream Pie

• Apricot, Cherry & Graham Cracker Crumble • Apricot-Anise Tarts • Apricot Walnut Oat Cookies

Jan 10: National Bittersweet Chocolate Day

Jan 24: National Peanut Butter Day

• Dark Chocolate Cannolis • Dark Chocolate-Rum Petits Fours • Dark Chocolate Pecan Pie

• Dark Chocolate Peanut Butter Cheese Cake • Peanut Butter Cup Cupcakes Jan 26: National Peanut Brittle Day

Jan 12: National Glazed Doughnut Day • Glazed Doughnut Strawberry Shortcake • Glazed Doughnut Pie • Chocolate Glazed Doughnuts

• Peanut Brittle Cheesecake • Bacon Peanut Brittle • Peanut Brittle Torte Jan 27: National Chocolate Cake Day

Jan 13: National Gluten-Free Day • Chocolate Dipped Espresso Meringue • Lemon Almond Macaroons • Vanilla Chocolate Pudding Pops

• Chocolate Peppermint Poke Cake • Mint Chocolate Roll Cake • Chocolate Turtle Cake Jan 30: National Croissant Day

Jan 19: National Popcorn Day • Buttered Popcorn Cupcakes • Maple Walnut Popcorn Balls • Caramel Popcorn Brownies Jan 20: National Buttercrunch Day • Peppermint Buttercrunch • Chocolate Buttercrunch Bark • Buttercrunch Cookies Jan 22: National Blonde Brownie Day • Chocolate Chip Pecan Blondies • White Chocolate Blondies • Maple Butter Walnut Blondies Jan 23: National Pie Day / National Rhubarb Pie Day • Candy Bar Pie • Caramel Apple Crumble Pie • Strawberry-Rhubarb Pie

• Chocolate-filled croissants • Cream Cheese Croissants

IDDBA Seeks Decorators to Compete in 22nd Annual Cake Decorating Challenge The International Dairy Deli Bakery Association’s™ (IDDBA) 22nd annual Cake Decorating Challenge is approaching and we’re anticipating this year’s talent and creations. The event will take place during IDDBA 17 in Anaheim, CA, June 4-6. Contestants compete in a three-day event where they craft and decorate a variety of specialty cakes ranging in size, theme, and shape.

This challenge is open to supermarket decorators and contestants will be chosen based on the quality of their portfolio submitted. The selection committee judges the portfolio based on use of color and consistency, creativity, and the variety of technique. The deadline for the portfolio and entry form to be received by the IDDBA is Friday, February 3, 2017. Contestants will be informed and physical portfolios returned around March 15, 2017.

Over the three-day challenge at IDDBA 17, contestants create enough production cakes to fill an 8’ bakery case, a tiered wedding cake, and themed/custom design cakes. They will compete for first, second, and third place trophies. For the contest, IDDBA will cover transportation, lodging, and meals for each contestant. This is a can’t-miss event to gain recognition and experience in the industry. Read the guidelines and submit your entry form for the opportunity to compete in Anaheim. BB BEYOND BAKING

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NOVEMBER-DECEMBER 2016

2017 EVENTS CALENDAR

Mark your calendars for these upcoming WBA events!

January 9th WBA Member Mingle & Jingle – The Paine Art Center’s Nutcracker in the Castle January 24th WBA Board of Directors Meeting / Video Conference February 26th Cultural Cuisine – 3:00-6:00 pm Fox Valley Technical College – Appleton, WI March 13-15th Midwest Foodservice Expo – Wisconsin Center – Milwaukee, WI WBA Annual Member Meeting – Monday, March 13th WBA Board of Directors Meeting – Tuesday, March 14th April Spring Bakers Forum & Bakery Tours - Date & Location TBD June 6th WBA Board of Directors Meeting / Video Conference August 3-13th 2017 Wisconsin State Fair – WBA Family Day Aug. 8th West Allis, WI VBCA Annual Food Show – Date TBD Green Bay, WI September Harvest Fair at Wisconsin State Fair Park West Allis, WI October WBA Board of Directors Meeting – Date & Location TBD Fall Bakers Forum – Date & Location TBD December Deadline for 2018 Hiller Scholarship Application – Dec. 1st Visit our website at www.wibakers.com to view our full events calendar!

If you would like to submit an event for the calendar, send an email to the WBA Member Services Center. Please include a contact person.

y!

TOda n i o J

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

! 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.