Beyond Baking October 2014

Volume 78, Issue 9

 Cover Photo: Caramel apples

INSIDE THIS ISSUE

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AMERICA’S BAKING & SWEETS SHOW Save the date: November 14-16, 2014

5

ABA LAUNCHES NEW PROJECT ABA addresses gap in industry workforce

9

IDDBA’s 2015 DAIRY-DELI-BAKE 2015 Dairy-Deli-Bake will be held in GA

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

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 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.

DC Cupcakes, Gale Gand and the Three Authors Headline America’s Baking and Sweets Show America’s Baking and Sweets Show will be held Nov. 14-16, 2014 Press Release by America’s Baking and Sweets Show

America’s Baking and Sweets Show, brings some of the world’s best chefs and cake designers to its Main Stage at the Renaissance Schaumburg Convention Center (1515 N. Thoreau Drive) from November 14th – 16th, 2014. With the theme of the Wizard of Oz, visitors enter a wonderful world of tasty delights and magical creations.

On Friday, November 14th, the Three Authors, Kat Barry, Paula Haney and Ina Pinkney take to the stage. Celebrity Chef, Gale Gand, of TRU Restaurant in Chicago, host of Food Network and Cooking Channel’s “Sweet Dreams” and accomplished cookbook author, headlines on Saturday, while Sunday brings stars of the hit series DC Cupcakes on TLC, co-founders of Georgetown Cupcakes, sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne.

Celebrity chef Gale Gand, partner and founding executive pastry chef of the Five Diamond, four star restaurant, TRU, in Chicago with its Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of the long running Food Network and Cooking Channel’s “Sweet Dreams”, Gand appeared on “Iron Chef America”, Martha Stewart”, Baking with Julia (Child)”, Oprah and judged Bravo’s “Top Chef” and “Top Chef Just Desserts” and many more. Gale Gand is also an accomplished cookbook author with seven titles to her credit including her most recent, “Gale Gand’s Brunch”.

Inspired by their grandmother, in 2008, Katherine and Sophie traded careers in fashion and venture capital to follow their passion for baking and co-founded Georgetown Cupcake in Washington, DC. The two sisters are also stars of the hit series, “DC Cupcakes” on TLC and best-selling authors of, “The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake”, “Sweet Celebrations: Our Favorite Cupcake Recipes, Memories” and “Decorating Secrets that Add Sparkle to Any Occasion”. They have been featured in many prominent newspapers throughout the country, magazines and on television shows.

America’s Baking and Sweets Show, now in its second year, is North America’s first and largest show dedicated to everything baked and sweet. It is sponsored by RumChata, King Arthur Flour, Domino Sugar, SweetLeaf Natural Stevia Sweetener and Bosch, “Invented for Life”, presenters of the Grand Prize (A Bosch Cooking Appliance Suite) and a daily prize (Bosch Dishwasher) in co-operation with Novak & Parker Home Appliance. Show Hours: Friday, November 14 – 11am to 7pm; Saturday, November 15 – 10am – 6pm; and Sunday, November 16 – 10am – 6pm. Admission: One day - $15 adult, $10 senior (65+) and $8 students (13-17); Friday show special, $6 for students and teachers with valid identification; three-day pass - $30; children 12 and under – Free. For more information, visit www.americasbakingandsweetsshow.com. BB

BEYOND BAKING

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OCTOBER 2014

RBA is Breaking the Mold...

Fantastic Changes to National Cake Decorating Competition

By Retail Bakers of America

The Retail Bakers of America (RBA) are breaking the mold to introduce some fantastic changes to their annual National Cake Decorating Competition. New location, new focus, new technology and LOTS of prize money! In partnership with Pillsbury, the RBA is pleased to announce that the 14th annual National Bakers Plus Creative Decorating Competition will be held on March 21-22, 2015 at the Chicago Flower & Garden Show at Navy Pier. This amazing venue allows the RBA and Pillsbury the opportunity to showcase to both industry and consumer audiences.

The Chicago Flower & Garden Show welcomes over 40,000 visitors to Navy Pier during the week long event. The Cake Decorating Competition will be center stage over two days allowing guests and fans to watch their favorite decorators at work. The Cake Decorating Competition committee is working diligently to give the 2015 contest a new look. The focus has shifted to the decorators completing only 3 spectacular cakes during the two day competition. The competition will require decorators to complete a themed wedding cake, a sculpted cake, and a “creative� cake in which the decorators will learn the theme the day the competition begins.

With the new rules for 2015, contestants will be drawn from local affiliate competitions, and video portfolios! Local affiliates will be allowed to pick a contestant to represent them only through a local competition. Portfolio applications can be sent to Bernadette@RetailBakersofAmerica.org by January 1, 2015. Portfolio competitors will be announced on January 15, 2015. For complete rules visit www.RetailBakersofAmerica.org. This contest is sponsored by the Retail Bakers of America, General Mills and the Chicago Flower & Garden Show. BB

ABA Launches Project To Address Baking Industry Workforce Gap Press release by American Bakers Assocation

The American Bakers Association is proud to announce the launch of work on its new yearlong project, The Workforce Gap in U.S. Commercial Baking: Trends, Challenges & Solutions, aimed at developing solutions to fill the workforce skills gap in the baking industry.

“Filling the workforce skills gap is one of the most pressing issues facing the baking industry,” said Robb MacKie, ABA President and CEO. “If our industry doesn’t proactively address this growing concern, we will fall behind when competing with other business sectors for talent. ABA, along with the American Society of Baking, recognizes this need and will be working with its members to bring the entire baking industry together to ensure that the project not only explains the extent of the problem, but more importantly, gives the industry specifics on how to address the expected gap in talent.”

The project’s goals are to determine the current and projected state of employment in skilled production job positions, and identify best practices and solutions in addressing the talent gap within these positions. “This landmark study exemplifies the vital role of ABA industry stewardship,” said ABA Chairman Rich Scalise, President and CEO of Hearthside Food Solutions. “Conceived and executed on a scale few companies could justify, it promises all members a roadmap for developing their future leaders. Competing for talent is expensive and essential. Equipping our members with tools such as this helps ensure our industry will continue to attract and develop the talent necessary for vibrant and sustained growth.”

ABA’s Human Resources Committee has heavily focused on ensuring a vibrant talent management strategy in order to remain a competitive employer with the next generation. “Managing our talent pool is essential to building a successful business,” added ABA Human Resources Committee Chair Laurie Graves, Director of People Systems at The Bama Companies. “Without the right systems in place to attract and retain talented individuals, turnover will be high and business results will suffer.

This project will help the baking industry understand the steps it must take to become an employer of choice for all generations in our workforce.”

About the American Bakers Association: 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 706,000 highly skilled people. BB BEYOND BAKING

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OCTOBER 2014

Upcoming Dessert Holidays:

November & December

November is National Peanut Butter Lover’s Month & Raisin Bread Month

December is National Fruit Cake Month & National Egg Nog Month

Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov. Nov.

Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec. Dec.

4: National Candy Day 5: National Doughnut Day 7: Bittersweet Chocolate with Almonds Day 8: National Cappuccino Day 10: National Vanilla Cupcake Day 11: National Sundae Day 15: National Raisin Bran Cereal Day 17: Homemade Bread Day 20: National Peanut Butter Fudge Day 21: Gingerbread Day 22: National Cashew Day 23: National Espresso Day 23: Eat a Cranberry Day 25: National Parfait Day 26: National Cake Day 27: National Bavarian Cream Pie Day 28: National French Toast Day 29: National Lemon Creme Pie Day 30: National Mousse Day

2: National Fritters Day 3: National Apple Pie Day 4: National Cookie Day 5: National Sacher Torte Day 7: National Cotton Candy Day 8: National Chocolate Brownie Day 9: National Pastry Day 12: National Cocoa Day 15: National Cupcake Day 16: Chocolate-Covered Anything Day 17: National Maple Syrup Day 19: National Hard Candy Day 22: National Date Nut Bread Day 23: National Pfeffernuesse Day 24: National Egg Nog Day 25: National Pumpkin Pie Day 26: National Candy Cane Day 27: National Fruit Cake Day 28: National Chocolate Candy Day

Ken Downey Opens Bakery Consulting Business Press release by BakeMag.com

Ken Downey, past president of the Retail Bakers of America, has opened his own bakery consulting business, KGDSR, LLC. After spending 30-plus years in the baking industry and doing everything from sales, to owning a retail bakery, to working as the bakery director for a high-end supermarket in the Northeast, Downey has decided to go on his own. “The purpose of my business is two-fold,” he announced. “First is to work with supermarket instore bakeries to help them reduce shrink, increase market share and maximize their gross profit potential. And the second is to work with retail bakeries and teach them how to navigate the process to be able to sell to supermarket instore bakeries.”

Instore bakeries: -Increasing sales by developing tactical and strategic plans.

-Using technology to help develop business objectives.

-Championing the consumer and putting your company in the forefront of consumer trends.

-Determining & implementing new methods of lower costs of goods across total supply chain.

-Determining optimal SKU mix and optimizing shelf and case space.

-Increasing your percent of store business (cut out) by merchandising techniques, creative displays and identifying signature items.

-Determining and generating incremental profits from new trade and consumer events.

-Developing and executing “Private label” and “Local” programs.

-Setting standards for suppliers. Reviewing and recommending product source. Achieving utmost financial benefit by overseeing negotiations and reviewing of product and non-product agreements.

-Analyzing and evaluating quantitative and qualitative data to assess competitive trends and recommending proactive initiatives.

-Lowering total bakery shrink by setting standards and implementing a “Stales Management Program.”

-Developing and executing department-wide system disciplines and computer driven information as a foundation for merchandising analysis.

-Creating a work environment in which individuals are motivated, are provided proper direction, are given the opportunity to succeed and are regularly provided constructive assessment on performance.

Retail bakeries: “Over the past 15-plus years as a bakery director I have done business with many retail bakeries, and they have been a major focus of my business plan for the past 10 years. I would say that between 30-40% of my total bakery sales came from products that I purchased from retail bakeries! “However, the problem remains that many retail bakeries want to do business with supermarket instore bakeries but they just don’t know how to do it. Every month I would get phone calls from retail bakeries that wanted to show me samples of their products. I can’t tell you how many times I gave appointments to people who showed me the best cheesecakes, Italian cookies, coffee cake, and when I got excited about it, they had no idea how to make the process work. I can tell you from experience that with the workload of any bakery director, they are not going to stop what they are doing and hand-hold a retail bakery through the process of packaging, labeling, inspections, ingredients & nutritional statements, distribution, promotions, etc.” To learn more, visit www.KGDSRLLC.com. BB

WBA CEO, Dave Schmidt Awarded WAFS Fire Safety Award

By Jen Riha

Each year, the Wisconsin Alliance for Fire Safety honors those who have contributed to the Summer Camp for Burn Injured Youth. The camp is dedicated to burn injured kids, giving them the opportunity to attend summer camp free of charge. It’s a unique experience with the chance to make friends, share feelings, and build self-esteem. The young campers enjoy full days of fun activities. Some of the activities include boating, fishing, hiking, swimming, horseback riding and Harley Davidson motorcycle rides.

At the end of the Wisconsin State Fair, the Wisconsin Bakers Association donates over 8 dozen Original Cream Puffs to the campers. Donating has been a twelve year tradition that is most definitely, worth every penny. “The look on their smiling, cream covered faces is what matters” Dave Schmidt, CEO if Wisconsin Bakers Association, says of donating to the cause.

On Tuesday October 7th, 2014, the WAFS held their annual luncheon honoring sponsors, advocates and volunteers. Dave Schmidt was awarded with this year’s WAFS Support Award.

The WBA wants to congratulate Dave and his dedication to an amazing cause! BB

IDDBA’s Dairy-Deli-Bake 2015 will be in Atlanta, GA Press release by IDDBA

The International Dairy-Deli-Bakery Association’s™ (IDDBA) 51st show, Dairy-Deli-Bake Seminar & Expo, will be held in Atlanta, GA, at the Georgia World Congress Center, June 7-9. The theme for the show is Growing the Future.

The IDDBA show is a full-service seminar and expo with qualified retail buyers and merchandisers, the best dairy, deli, bakery, cheese, foodservice products, packaging, services, and the highest-rated speakers in the business. This event is called the Show of Shows because it’s the one conference that offers an extensive seminar program that has meaningful content for personal and professional growth; pre-qualified retail buyers, merchandisers, and executives who are ready and willing to do business; 1,800+ booth expo filled with the very best products and services for the fresh-food categories; and world-class merchandising ideas and demonstrations with actionable ideas.

Over 8,500 attendees are expected for the three-day event. Call 608.310.5000 for more info or visit our website at www.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

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Editor

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

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