Beyond Baking November-December 2015

Volume 79, Issue 10

INSIDE THIS ISSUE

3

HAPPY HOLIDAYS FROM THE WBA Cheery Chocolate Cherry Bread Pudding

7

STUDENT SCHOLARSHIP SPOTLIGHT Meet Kamryn Green

9

2016 MIDWEST FOODSERVICE EXPO WBA Plans Magical Cake Competition

яБо Cover Photo: Gingerbread House

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

Weber’s Bakery

Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN

Board Trustees Judy Baggenstoss

Melody Cookies

Oak Creek, WI

(414) 762-2720

Bob Hiller

Rollin Pin Bakery

Janesville, WI

(608) 754-8267

Waukesha, WI

(262) 446-2253

Directors-At-Large Ken Heil Susan Bice

Sweet Perfections Bake Shoppe

Sweetheart Cakes

Port Washington, WI (262) 284-6221

Tamara Mugerauer

Tamara’s the Cake Guru

Oshkosh, WI

(920) 236-9144

Judy Semrad

Muskego Marketplace Foods

Muskego, WI

(262) 679-1166

Brandon Grebe

Grebe’s Bakeries

Milwaukee, WI

(414) 543-7001

Debbie Lowery

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Jessica Hoover

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

WBA Staff

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.

Cheery Chocolate Cherry Bread Pudding This delicious bread pudding with-a-twist is made with rich, buttery croissants, Door County Cherries, Georgia Pecans, Semi- sweet Chocolate, & just a hint of Bourbon is sure to compliment your Holiday Brunch or Dinner!

Ingredients: • • • • • • • • • • •

6 cups - butter croissants, torn into small pieces, about 1” 1 ¼ cups of Semi-sweet Mini Chocolate Chips 1 cup of coarsely chopped Pecans 12 ounces of Door County Cherries - chopped 4 whole eggs 3 cups of whole or low fat milk ½ cup light brown sugar ½ cup granulated sugar 2 teaspoons - bourbon 1 teaspoon - pure vanilla 1 teaspoon - cinnamon

Directions:

Place the croissant pieces in the bottom of a greased ¼ sheet foil pan or 13x9x3 baking pan. Spread the chocolate chips, pecans and cherries evenly across the top and set aside. Mix together the eggs, milk, sugar, vanilla, and bourbon until blended smooth. Pour over the entire pan of dry ingredients, gently pushing the liquid into the croissant pieces to help absorb the liquid mixture, covering all of the ingredients well. This can be covered and refrigerated overnight. Bake At 350 Deg. F. for 50 to 60 minutes until the center is firm all the way to the bottom with a toothpick. Cool slightly before serving! This may be finished with a chocolate ganache, chocolate glaze, or combination of warm fudge and white chocolate to create a truly luscious bite!

Cut into squares and serve warm or keep in a warming tray on the brunch table!

WBA’s Visit to Madison: Wisconsin Cottage Law Update WBA Staff and Members attended the Public Hearing on Proposed Bill AB417 “The Cookie Bill” in Madison, WI on Wednesday, November 11th. WBA’s CEO, Dave Schmidt, presented a petition of opposition signed by over 100 bakers, bakery owners, decorators, suppliers, and industry affiliates to the Committee on Small

COTTAGE LAW STATEMENT

Business Development.

Dawn Ebert, owner of Simple Simon Bakery in Appleton, WI, testified against the bill emphasizing the important roll bakeries play in supporting their commu-

nities, notAssociation just as employers, but also countless donations nsin Bakers stands inthe accord with the that are made on a regular basis to organizations, food Retail pantries,Bakers and homeless shelters. Ebert also outlined the extensive costs g statement from the of America: and steps that bakery operations take in order to meet safety inspections including ingredient

the case of a food recall or issue with food allergens.

WBApreparations support inall Cottage Industry Bakers and provided that the laws regulating them are no The people who testified in favor of the bill seemed to have one thing an licensed retail bakeries.

in common: a general

misunderstanding of the bill itself. One person explained how this bill would allow her to use the

pumpkins grows forIndustry” her CSA farm to bake sellhome pumpkin quick bread. This product does BA oppose allshe “Cottage laws that and treat not meet the ‘very low’ moisture content requirement the bill specifically outlines. Another perdecorators differently from licensed retail bakeries in son explained that this bill would allow her to make and sell graduation and birthday cakes out spects: of her home. Again, these products are not what the bill is intended for. It is clear that the bill

will be misinterpreted the general with little to laws no baking knowledge without any way to and foremost, Food by Safety andpublic Sanitation regulate by salesall or enforce safety procedures. facilities. be followed home food baking/decorating

Tamara Mugerauer, owner ofmust Tamara’s Cake Guru Oshkosh, WI and Appleton, WI, was baking/decorating facilities bethe licensed byin an the last person to testify. Mugerauer shared her own story of building her cake business from priate government body. scratch. She explained the steps she had to take in order to get her own business started by fol-

lowing the laws and regulations place. “There enough business to go around in this industry,” must be inspected in the sameinmanner andisthe same told the Committee, “as longinasthe the same other businesses have to follow the same regulations and ncy asshe licensed retail bakeries jurisdiction.

food safety procedures, carry proper insurance and licenses, and pay taxes just like every other

must carry the appropriate insurance (including but small business in this country.” mited to liability and worker’s compensation) Joseph Crubaugh, owner of Fosdal’s Home Bakery in Stoughton, ir activities.

and Tony and Amanda Nieto,

owners of Neato’s Bake Shoppe in Baraboo, WI also went to Madison and registered against the

bill. Itall is appropriate up to you, as bakery contact your representatives to voice your position must remit taxesowners, in the tosame manners this proposed law. The time is now to make those calls, write letters, and send emails! censedregarding retail bakery.

Visit http://maps.legis.wisconsin.gov/ to look up the phone numbers of the representatives in

more information about the Retail Bakers of America, your district by entering your zip code. Sign the petition against this proposed bill online at pleasehttp://www.ipetitions.com/petition/petition-of-objection-to-lrb-2963. contact the RBA office at 800-638-0924.

BB

more information about Wisconsin Bakers Association, pleaseBEYOND contactBAKING the WBA office at 800-542-2688. 5

NOVEMBER-DECEMBER 2015

Sunday, February 21 3-6 p.m.

Fox Valley Technical College, Appleton

Event Highlights: • Gallery Hors d’oeuvres Stroll through endless cultural hors d’oeuvre buffets • Sparkling Beverage Fair Refresh your palate with spirits and refreshments

(non-alcoholic beverages included; beer & wine available for purchase)

• Silent Auction Bid on a wide variety of entertaining items in the Jones Dairy Farm Culinary Theatre • Raffle Chance to win exciting prizes

Cost: $40 per person (in advance) • $55 (at the door) Proceeds fund scholarships for FVTC Culinary Arts and Hospitality Management students Location: Fox Valley Technical College 1825 N. Bluemound Drive, Appleton (use Entrance 10) 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

Yes, I/we will attend Cultural Cuisine 2016!

Send this form and a check (made payable to FVTC) to: FVTC, Attn: Service Division, 1825 N. Bluemound Drive, P.O. Box 2277, Appleton, WI 54912-2277 PLEASE PRINT CLEARLY Name: _____________________________________________________________________________________________________________ Address: ___________________________________________________________________________________________________________ City: __________________________________________________________ Phone: ___________________________________________________

State: ______________

Zip Code: ____________________

Email: _________________________________________________

Please send me __________ ticket(s) @ $40 each.

Total amount enclosed: $ __________ (tickets will be mailed until Tuesday, Feb. 16, 2016)

Please purchase your tickets today. This event sells out every year.

Student Scholarship Spotlight: Kamryn Green

By Nicole Hensch

In an unprecedented move, the Wisconsin Baker’s Association scholarship committee chose three young women to be the recipients of the 2015 Robert W. Hiller Scholarship.

Each of the recipients will

receive $1,000 per academic year towards their culinary/baking education.

Kamryn

Green

of

Farmington

Hills,

MI is one of the recipients. She will enroll at Johnson and Wales University in Providence, RI in September and plans to dual enroll in the Baking & Pastry Arts Associate degree program and the Food Science

Entrepreneurship

Bachelor’s

degree program. She already completed a two-year culinary training program through her high school and the Oakland Schools Technical Campus in Wixom, MI. In 2011, Green met her grandmother for the first time. In attempt to help break

Pictured above: Kamryn Green

the ice, she made eight sugar cookies

Photo provided by Kamryn Green

and iced them to spell out “I Love You.” It was Green’s first foray into the kitchen,

but the positive response she received led her to continue to try new things. She watched videos online, signed up for some baking sites, took classes at her local craft store and was well on her way to finding her passion in the kitchen before she’d even graduated high school.

While in high school, Green has already shown a commitment to working and succeeding in the baking industry. She has completed summer baking and pastry programs at Schoolcraft College, The Art Institute of Michigan and Johnson and Wales.

It was that camp at JWU that Green said “really sparked my interest in baking and my path.”

That she’s now going to get to be enrolled at the school that helped start her on this path has Green “so, so excited to start.”

She’s already earned her ServSafe Manager Certificate and completed entrepreneurship programs Continued on next page

BEYOND BAKING

7

NOVEMBER-DECEMBER 2015

Continued - Student Scholarship Spotlight in the Detroit area. Through FoodLab Detroit, she’s learning about licensing and protecting her brand and completion in the program will allow her access to an incubator kitchen. She plans to sell her products at local farmer’s markets.

The ultimate plan for Green is to own her own bakery and she’s set her sights for five years postgraduation. Having started her baking path at 15, Green feels like she’s already got a head-start on her peers and knows that her dual-degree from Johnson and Wales will set her on a path to success.

“This scholarship gets me one step closer to really reaching my dreams. When I’m in school I want to be focused on making a cake, not worrying about paying for the next semester,” said Green.

She admits that she and her mother were jumping up and down and screaming upon learning that she would be receiving the scholarship. Being honored as one of the 2015 recipients has left Green “so, so excited. It puts me one step closer to being able to start my life as a pastry chef.” BB

BEYOND BAKING

8

NOVEMBER-DECEMBER 2015

Plans Underway for 2016 Midwest Foodservice Expo The 2016 Midwest Foodservice Expo will take place March 7th-9th

The WBA Board and Staff are excited to announce upcoming decorating competitions for the 2016 Midwest Foodservice Expo which will be held March 7th-9th at the Wisconsin Center in Milwaukee.

The Expo is organized by the Wisconsin Restaurant Association and the WBA is pleased to once again offer contests for bakers.

Returning in 2016, cake artists will have the opportunity to enter the Extreme Wedding Cake Challenge along with the Extreme Groom’s Cake Challenge. Lookout for some of the most magical masterpieces you have ever seen as the Cupcake Warrior Championship returns to the Pastry Studio with the theme “Enchanted Cupcakes.” The Creative Cake Decorating Competition will also feature a magical theme of “Once Upon a Cake.”

In addition to the cake and cupcake contests, a new competition is in the works for 2016.

Wisconsin’s Ultimate Donut Duel will take place on Monday, March 7th. The WBA is planning to host a Networking Evening on Monday, March 7th featuring Awards & Appetizers.

Continue to watch “Beyond Baking,” the WBA web site and the WRA website at www.wirestaurant.org for continuous updates on all the show has to offer. We look forward to seeing you in March!

BB

The

2016 2016 Annual Upper Midwest Bakery Association Convention January

&

, 2016

Treasure Island Resort and Casino, Red Wing, MN

Imagination: Spark your creativity.

Innovation: View the latest trends and technology.

Education: Take in sessions by top notch presenters

Join Us at the Region’s TOP BAKERY Event!

It’s ALL Here • Business education & pastry workshops • Cake competitions

Bakery programs presented in partnership with:

• Networking with fellow bakers • 300+ product and service exhibits for your trade • And more!

www.everythingfoodservice.org

March 7-9, 2016

Wisconsin Center Milwaukee, Wisconsin

Get Social with the Expo

Winners of Baking and Pastry Arts Student Gingerbread House Competition Announced Press release by Milwaukee Area Technical College

Thirty-two elaborate and fanciful gingerbread houses created by students from the baking and pastry arts associate degree program and the baking production diploma program at Milwaukee Area Technical College were on display from Dec. 4-15 at the Milwaukee Public Market. The public as encouraged to view and bid on the houses and to vote for a “People’s Choice” award winner.

Proceeds from silent auctions for each house will be used to offer scholarships to students in baking and pastry arts programs through the MATC Foundation, Inc. Industry professionals judged the houses

for

design

and

quality.

Scholarship awards were presented to the winners of the competition at a ceremony Dec.15. Winners were: First place - Gabrielle Hansel Second place - Jeanna Hommel Third place - Kristi Pinter People’s Choice winner - Kristi Pinter More than 2,300 votes were cast in the People’s Choice contest.

In a related activity, the public was invited to build their own gingerbread houses Dec. 6 at Milwaukee Public Market. Students and faculty from MATC’s baking programs and members of the American Institute of Wine and Food were on hand to assist guests. Net proceeds from

Pictured above: First Place Winner

the $30 per house fee will be used

Gingerbread House by Gabrielle Hansel

or MATC scholarships.

Here is a link to a gallery of photos from the Gingerbread House exhibit: http://marketing.matc. edu/web/photos/121515_gingerbread_parade_of_houses/ BB BEYOND BAKING

11

NOVEMBER-DECEMBER 2015

ABA Caps Off Successful 2015: Industry Priorities Included in Spending Bill Press release by American Bakers Association

The American Bakers Association (ABA) is celebrating a successful end to 2015 with the advancement of many industry priorities in the Omnibus spending bill signed into law late last week.

“Passage of this bill not only increases opportunities for bakers, all businesses and consumers, it brings stability to our economy. The Omnibus provides bakers with much needed flexibility and clarity on a range of issues from nutrition to transportation to trade policy,” said ABA President & CEO Robb MacKie. Several provisions that ABA fought to be encompassed in the final bill benefit the wholesale baking industry including: COOL Repeal, provisions on the Hours of Service – 34 Hour Restart, Dietary Guidelines process review, partially hydrogenated oils, Wholegrain Flexibility in School Meals, and Food Safety Modernization Act funding.

“From the delivery drivers on the road to avoiding devastating tariffs from the United States’ two biggest trading partners, final passage allows bakers to focus on what they do best – producing wholesome baked goods for American families,” MacKie added. BB BEYOND BAKING

12

NOVEMBER-DECEMBER 2015

Thank You! The WBA would like to thank the following members for renewing their memberships: Neat O’s Bake Shoppe, Baraboo, WI Manderfield’s Home Bakery, Appleton, WI Jerry’s Bakery, Two Rivers, WI Spooner Bake Shoppe, Spooner, WI Tamara’s the Cake Guru, Oshkosh, WI Uncle Mike’s Bake Shoppe, De Pere, WI Bendtsen’s Bakery, Racine, WI Hill Top Bakery, Kaukauna, WI Johnston’s Bakery, Sheboygan, WI Madison Area Technical College, Madison, WI Milw. Area Technical College, Milwaukee, WI Paielli’s Bakery, Kenosha, WI Lesaffre Yeast Corporation, Maple Grove, MN Monzu Bakery, Green Bay, WI Cook Specialty Co., West Allis, WI Fox Valley Technical College, Appleton, WI General Mills/Pillsbury Bakeries, Andover, MN Moraine Park Technical College, Fond du Lac, WI Muskego Marketplace Foods, Muskego, WI Lehmann’s Bakery, Sturtevant, WI Lawrence Foods, Elk Grove Village, IL Welcome to our newest members!

The SweetSpot Bakehouse, Whitewater, WI Augusta Bakery, Augusta, WI Slice Custom Cakes, Muskego, WI The River Bakery, Madison, WI DLT Sales, Inc., Rolling Meadows, IL Interested in joining the WBA? Contact the Wisconsin Bakers Association to find out how you can join! Our office is open Monday through Friday from 8 am - 4 pm. Call (800) 5422688 or email info@wibakers.com to learn more!

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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

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Editor

Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com

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