Beyond Baking October 2016

Volume 80, Issue 9

4

INSIDE THIS ISSUE WBA BOARD MEMBER SPOTLIGHT Meet Ken Heil and David Weber

SCHOLARSHIP - APPLY NOW! 8 HILLER Application Deadline is December 1st!

WRAP-UP 9 IBIE The Largest Event In Show’s History

 Cover Photo: Neato’s Bake Shoppe, owned by Tony and Amanda Nieto,

was named October’s Bakery of the month!

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

Fall Board Retreat Recap

By Jessica Hoover

The WBA Board of Directors just held its Fall Board Retreat on October 24 at the Great Wolf Lodge in Wisconsin Dells. The day began with WBA’s board and staff members each sharing their passion of being involved with the baking industry as well as the Wisconsin Bakers Association. Guest speaker, Tifani Jones, from the Wisconsin Dells Visitor and Convention Bureau gave an inspiring welcome speech and led team building activities.

A portion of the morning was dedicated to reviewing the history of the organization to help familiarize new board members. Since WBA has undergone a lot of changes over the last year, WBA’s CEO, Dave Schmidt took the time to help the new board understand how they fit into the picture.

WBA’s President, Tamara Mugerauer encouraged all of the directors to join one or more of WBA’s four committees: Scholarships and Education, Events and Programs, Membership and Benefits, and Budget and Finance. Afterwards, members brainstormed fundraising ideas and membership benefits and worked on plans for the upcoming Midwest Foodservice Expo.

Membership is on the upswing. Over the past 9 months, WBA has grown to 165 members.

“Being involved with the WBA Board for 20 years, I’ve never felt such true excitement about the future of WBA until now,” said Past President, David Weber.

The whole day went by quickly, but was tremendously productive. BB

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!

Ken Heil

Q. What is your first memory of baking?

A. Baking with my grandmother as an early teenager, she was an amazing scratch baker and patient teacher. I was hooked for life on her delicious hand made treats - couldn’t get enough of them!

Q. What is your favorite thing to bake?

A. Cheesecake! Grandma taught me early on that a sweet and tender cheesecake must be baked ‘slow and low’ (as she referred to baking at a low temperature slowly) so years were spent perfecting what now is know as our “Signature Cheez Torte”!

Sweet Perfections Bake Shoppe 1501 Paramount Drive, Ste. C Waukesha, WI 53186

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

A. We spend as much time as we can with family and being outdoors. :)

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

A. We see smaller portion sized products selling well, macaroons are hot, dessert stations for weddings are popular and grey and yellow colors as well.

Q. What do you find most challenging about baking?

A. Consistency of quality raw ingredients; baking requires much precision to create that perfect product every time and when your raw ingredient vendors change that can truly ‘break your bread’, so to speak!

Q. What do you wish other people knew about the WBA? A. Bakers need to know how powerful simple day to day commeroderie with other bakers can be by being part of the WBA which allows members to be part of an extreme wealth of knowledge. From simple day to day business to special projects to formula issues to marketing, the power of the WBA bringing bakers together for over 110 years is simply... priceless! If we (as bakers) would tap into our fellow business owners/operators/ employees we all would find that we are not alone in this quest for baking greatness!

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

A. A stronger bond and commitment from fellow bakers to be part of an organization that not only can assist in helping our businesses prosper but also be a huge part in educating our youth to become proud bakers as well!!!

Q. What is your first memory of baking?

David Weber

A. Riding my tricycle through the bakery.

Q. What is your favorite thing to bake?

A. Everything!

Q. What do you find most challenging about baking?

A. Employees.

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

A. More specialized small niche restaurants and coffee shops.

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

A.

Weber’s Bakery (closed) 503 W. First St. Cambria, WI 53923

I am a volunteer fireman and I also coached track for 25 years.

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

A. Best: Being WBA President 2 times. Worst: Closing our 95 yr old family bakery.

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

A. Worship God, enjoy spending time with my family, cook, camp, hunt, fish, & relax.

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

A. My dad, Bob, was active with it. He ran a bakers convention or show and we attended baker share meetings. Then, I was asked to be on the board.

Q. What do you wish other people knew about the WBA? A. How close of a group we are, how we care about each other, and how many resources and connections we can show them.

Q. What would you tell someone who is thinking about joining WBA? A. What is there to lose? Try it! We don’t bite. The possibilities are endless.

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

A. More online presence and hopefully more new members with all of the little places springing up. It could prove to be a great resource for them.

BEYOND BAKING

5

OCTOBER 2016

Fall Bakers Forum

- Tour

Neato’s Bake Shoppe October 23, 2016

- DEMOS

- Discussion

Neato’s Bake Shoppe Named October’s Bakery of the Month Congratulations to Neato’s Bake Shoppe in Baraboo, WI. The bakery has been named the Bakery Operation of the Month for October 2016 from the Wisconsin Bakers Association (WBA).

Neato’s Bake Shoppe earned the honor for hosting the WBA’s Fall Bakers Forum in October.

Bakers Forums are networking and educational events for WBA members and other baking industry representatives. More than two dozen members from around the state participated in this forum which focused on add-on sales items for the holidays. Renee Crouse from Abel & Schafer, Inc. demonstrated how to make brittle and Florentine cookies. The Nieto’s shared their family’s traditional recipe for Apple Pan Dowdy.

Neat-O’s Bake Shoppe is an award winning family owned bakery serving Baraboo and the Wisconsin Dells area. Tony and Amanda Nieto own the business which opened in 2012.

The Nietos have won numerous awards, including Best of Show in the fondant category of the Extreme Wedding Cake Challenge and Best of Show in the Creative Cake Decorating Competition at the 2016 Midwest Foodservice Expo. Tony also serves on the WBA Board of Directors.

The bakery is open from 6 a.m.-2 p.m. Monday through Saturday. For more information about Neat-O’s Bake Shoppe, call 608-448-4400 or visit http://www.neatosbakeshoppe.com. 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

2017 Hiller Scholarship Application Now Available!

Baking and pastry arts students can now apply for the 2017 Robert W. Hiller Scholarship.

First awarded in 2005 during the WBA’s 100-year anniversary celebration, the Robert W. Hiller Scholarship is made available thanks to the generosity of the members of the WBA in honor of Robert (Bob) and the late Sandy Hiller’s lifelong commitment to the Retail Baking Industry. The program intends to provide a financial resource for the education of students who will be the future of the Baking Industry.

The WBA will award up to $1,000 per individual scholarship recipient. To be eligible, applicants must meet the following criteria: • Applicants must have a minimum high school (or equivalent) degree.

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

• 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.

• Applicants must submit three letters of recommendation, including at least one from an employer and/or academic advisor.

• The applicant must submit a resume.

• The applicant must submit a written essay (500 words or less) detailing why he/she is passionate about a profession in the baking/pastry arts field and what they have done to demonstrate and develop that passion. The essay should include their goals for the future.

• Candidates will be subject to a phone interview to determine the recipient of the scholarship.

• Students entering the last semester of their Baking/Pastry Arts program are not eligible for the scholarship.

Interested students with a passion for a profession in the baking/pastry arts field are encouraged to apply as soon as possible by submitting a completed application form online at www. wibakers.com. The WBA Education Committee will review all completed applications submitted online or postmarked by the deadline: December 1, 2016. Incomplete applications will not be considered.

For further information about the scholarship, please contact the WBA Member Service Center at (800) 542-2688 or email us at info@wibakers.com. BB BEYOND BAKING

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OCTOBER 2016

International Baking Industry Exposition Stages Largest Event in its History The 2016 International Baking Industry Exposition (IBIE)—the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show to date at the Las Vegas Convention Center with more than 1,000 exhibitors—340 new to IBIE and a 28 percent increase over 2013—in more than 700,000 square feet of exhibit space.

Attendance also continued its upward trend with more than 23,000 registered attendees—a nine percent increase over 2013 and an astounding 65 percent increase over the last decade.

Much of the growth has come from international markets with attendees hailing from more than 100 countries and making up 30 percent of the total attendance.

“The quality and depth of IBIE’s attendees, exhibitors and education sessions was incredible,” said Michael J. Cornelis, Chair of IBIE. “IBIE is continually evolving and growing to meet the needs of baking industry professionals, as well as the trends in the industry, and this year we saw a record-breaking show with the largest show floor, number of exhibitors, innovation showcase and education program in IBIE’s history.”

A host of thought-provoking new and returning features created an even more engaging experience for attendees and exhibitors; highlights included:

The Innovation Showcase—15 percent larger than its inaugural run in 2013—was prominently featured in the Central Lobby for attendees to shop and see what’s new before entering the Expo Hall. In addition, the Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provided a forum for exhibitors to conduct live presentations of their top innovations.

New to the show were Fresh Take Talks, presented by Grain Foods Foundation, a series of brief, informative presentations featuring influential thought leaders sharing perspectives on consumer, nutrition and industry trends. The American Cake Decorating Demo Theater and The ONE Demonstration Theater by Revent featured free daily demos by celebrity chefs and big-name cooking pros showing off their skills and latest techniques.

An expanded educational program—with 90+ sessions designed for professionals of all levels and backgrounds—highlighted the latest techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits. More than 20 new seminars focused on the most relevant issues facing the industry today, featuring expanded content for upper management. The enhanced educational program was popular with attendees, as many sessions sold out.

This year’s speakers were well-known subject matter experts, including retail insights thought leader and former Nielsen Vice President Todd Hale, American Bakers Association’s Senior Vice President of Government Relations Lee Sanders, as well as business moguls who run the largest bakeries in the world, including Bimbo Bakeries’ Senior Vice President of Operations, Ramon Rivera.

The education program began with RPIA’s Business of Baking for Beginners seminar and the Tortilla Industry Association’s two-day Technical Conference, which addressed operation skills, safety regulations, quality control, plant efficiency and best practices for the baking industry’s fastest growing market segment. Seminars at IBIE 2016 were organized into targeted tracks: AIB Technical, Retail, Bread Bakers Guild of America, International, Management, Sales & Marketing, Ingredients & Processes, Food Safety & Sanitation, and Retail Hands-on (Cake & Pastry Decorating). Sessions were held daily from 8:00 a.m. to noon and in the evening to give attendees plenty of time to explore the latest innovations exhibited on the Expo floor.

Popular returning features included: B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking Program, The Great American Pie Festival, RBA’s 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition and PMQ Pizza Village. Also new to the show was the Satin Ice Live Challenge competition, which brought together six teams of three professional decorators, including one Satin Ice Artist of Excellence, to construct and decorate a fairytale-themed cake on the show floor in only six hours. The winning team included Satin Ice Artist of Excellence Jörg Amsler, Jaime VanderWoude of Eagan Hy-Vee in Minnesota and Erika Youngdahl of Jerry’s Foods in Edina, Minnesota, with VanderWoude and Youngdahl representing the upper Midwest Bakery Association. Winners were awarded a trip to the America’s Cake Fair hosted by Satin Ice in Orlando.

BEYOND BAKING

11

OCTOBER 2016

IBIE, together with Snack Food & Wholesale Bakery magazine, honored 50 industry suppliers and bakeries that have made a positive impact on the environment with its third annual B.E.S.T. in Baking award. The following companies took top honors in each of six categories and received a bamboo plaque, onsite recognition and media attention for their products or services that foster energy conservation, a reduction in water usage, a decrease in landfill waste, healthy living and/or a reduction of the overall impact on the environment: Equipment Heuft Thermo-Oel GmbH & Co.

Packaging Citamel Packaging

Wholesale Bakery Pepperidge Farm

Ingredients Palsgaard

Logistics FlexiBake ERP

Retail Bakery O&H Danish Bakery

The Retail Bakers of America’s 15th Annual Pillsbury Baker’s Plus Grand Champion Creative Decorating Competition recognized the following winners: RBA Pillsbury Bakers Plus Champions: Grand Champions: Kate White and Melissa Kroger (representing SRBA) Second Place: Christel Andrews and Tammy Montesinos (representing CARBA) Third Place: Sarah Crews and Mark Shrewsbury (representing OBA) IBIE will return to Las Vegas in 2019. Dates will be announced in early 2017. BB

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

Welcome WBA MEMBERS

2 1/2 Cups Cupcakery & Bakeshop Abel & Schafer, Inc. * Aggie's Bakery and Cake Shop Alpha Delights European Bakery & Cafe* Artistic Cakes and Cookies, Inc. Augusta Bakery Bake Street Cafe* Bakery on Terrace* Barthel's Bakery, LLC* Becky's Sugar Shack* Blue Boy Bakery* Bridal Cakes* Burke Candy and Ingredients CA Cupcakes, Cakes, & Candies* Cafe Coco - Artisan Bakery & Good Eats* Chocolate Cow Bakery LLC* Clasen's European Bakery Classy Girl Cupcakes* Cook Specialty Company, Inc. Country Cookie* Cowboy David's Cookies & Cakes* Cranky Al's* Crema Café* Crumby Art Bakehouse & Cakery* Culinary Infusion LLC* Dawn Food Products Desserts by Deb DLT Sales, Inc. Door County Kraut Co.* Downtown Dough, LLC* Elite Catering & Bakery* Enjay Converters LTD* Feed Bakery* Fiddleheads Artisan Bakery* Flakey Jo's Homemade Pastries LLC* Fosdal Home Bakery Fox Valley Technical College Frosted Delights Etc., LLC* Gateway Technical College* General Mills Glazed Bakery* Global Water Technology* Great River Organic Milling* Grebe's Bakery Gregory's Foods Harbour Village*

Hidden Cakes Hill Top Bakery, Inc HotCakes by Tara* Hubbard Avenue Diner & Bakery* Hy-Vee* It’z My Party Cakery* Janet’s Quality Baked Goods Jen's Sweet Treats* JJ’s Bakery* Johnston's Bakery Kangaroo Brands, Inc. KG Marketing & Bag Co., Inc.* King Arthur Flour La Marie's* Lakeland Baking Company Lakeshore Technical College* Lane's Bakery & Coffee* Lawrence Foods Lehmann's Bakery Leighara Cake Company LLC* Lesaffre Yeast Corporation* Linda's Salem Bakery, Inc LINDAR* Madison Area Technical College Manderfield's Home Bakery Meijer - Grafton Mila's European Bakery Miller Baking Company Milwaukee Area Technical College Miss Cupcake Boutique Bakery* Monzu Bakery Moraine Park Technical College Muskego Marketplace Foods Myra's Country Cakes, Inc. National Bakery & Deli Neat-O's Bake Shoppe New Glarus Bakery* Nicolet Area Technical College* Northwoods Baking Co, Inc* Not By Bread Alone* O&H Danish Bakery Oostburg Bakery* Oscar H Hanson House B&B* Paielli's Bakery Inc Peg's Baking Company* Pekara Bakehouse Inc.*

*Indicates New Member

Periwinkle’s Bakery on Broadway* Practical Baker, Inc* Punky Bakes* Quaker Bakery Brands, Inc. Quality Bakery Racine Danish Kringles Raychel’s Cakes* Rib Lake Bakery* Rich’s House of Cakes* Rollin Pin Bakery Sally’s Sweet Shoppe Signature Sweets Simma's Bakery* Simple Simon Bakery Slice Custom Cakes Slice of Heaven* Smiling Pelican Bakeshop Smurawa's Country Bakery Sole Passion Baker, LLC* Spooner Bake Shoppe, Inc.* Stahl’s Bakery* Sugar & Flour Bakery* Sunflour Artisan Bakery* Sweet Lola’s* Sweet Perfections Bake Shoppe Swiss Colony Retail Brands Tamara’s the Cake Guru The Amazing Cupcake, LLC The BakeShop & More* The Cupcake-A-Rhee LLC* The Extra Special Touch Bakery The Looking Glass Bakery* The Mixing Bowl Bakery* The Pastry Pixie* The River Bakery* The SweetSpot Bakehouse Treat Bake Shop* Trenary Home Bakery, Inc* Trig’s Uncle Mikes Bake Shoppe Valley Cooperative Association Waukesha County Technical College Wild Flour Bakery Wildflour Artisan Bakery & Café*

y!

Oda T n i Jo

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

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☐ 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

Visit us at prairiefarms.com

! 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.