Beyond Baking September 2014

Volume 78, Issue 8

INSIDE THIS ISSUE

3

UNIQUE BREAKFAST PRODUCTS Bakers Add New Breakfast Items to Menus

5

SWEET PERFECTIONS GRAND OPENING Check out this Ribbon Cutting Ceremony

8

ENGAGING THE EVOLVING SHOPPER New Research from IDDBA

яБо Cover Photo: Peggy and Ken Heil, Sweet Perfections Bake Shoppe, kick off Grand Opening with Cake Ribbon Cutting Ceremony

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.

National Breakfast Month Wisconsin bakers create delicious and unique breakfast products

By Jen Riha

Breakfast is said to be “the most important meal of the day”. There’s nothing like the sweet smell of sugar and dough baking in the oven, or the intoxicating aroma of bacon and eggs wafting through the house. September is National Breakfast Month and Wisconsin bakers are constantly creating delicious and unique bakery items that are sure to satisfy your morning appetite. Here are just a few: If you crave a hearty breakfast on the go, then try Rocket Baby Bakery in Wauwatosa.

It has taken the traditional breakfast muffin and created the “Breakfast in a muffin”. Eggs, double smoked bacon, aged cheddar, Italian parsley, stone ground mustard, and seminola flour make up this unique breakfast item sure to make your mouth water.

Generally, we think of pie as a dessert item.

Humble in Madison, Wisconsin has changed the way we enjoy this flaky treat. Everything from toaster tarts to slab pies, the bakery offers unique flavors such as Pesto Swiss with Dijon pie and Pumpkin Apple Pepita Stacks that will surely wake your taste buds.

Another Wisconsin favorite is Happy Bellies Bake Shop in Appleton, Wisconsin.

This mother/daughter team dished out homemade caramel sauce on fresh baked cinnamon pecan scones, pumpkin baked doughnuts and sweet potato muffins. Have food allergies? Not a problem. The bakery also features gluten free, vegan and dairy free products.

Above: Humble’s Pesto Swiss with Dijon Pie Photo courtesy of Humble

How can I forget about everyone’s favorite breakfast pastry, the doughnut. Holey Moley Coffee and Doughnuts is a new addition to Milwaukee’s lakefront. The bakery offers an amazing variety of doughnuts including peanut butter topped with caramelized bacon morsels, passion fruit coconut, and Violet Beauregard, a fresh pureed blueberry and cream cheese frosted donut with a blueberry filling.

No matter what your taste for breakfast may be, there are a wide variety of bakery items that are bound to suit your craving. If you would like to share your unique bakery items, please email jen@wibakers.com. BB BEYOND BAKING

3

SEPTEMBER 2014

Grand Opening Included Unique Ribbon Cutting Ceremony Sweet Perfections Bake Shoppe Celebrated its Grand Opening on September 20th

By Jessica Hoover

Waukesha’s Mayor, Shawn Reilly, predicted “sweet success” for Sweet Perfections Bake Shoppe’s new location at the Grand Opening celebration on Saturday, September 20th.

The event kicked off with an extraordinary ribbon cutting ceremony. Together, owners Ken and Peggy Heil, sliced through a red fondant ribbon curling over the top of three tiers and stretching across a 4 foot long custom designed butter cake filled with Sweet Perfections’ signature buttercream.

The Heils wanted to do something a little different instead of a traditional ribbon cutting.

Hundreds of customers attended the Grand Opening and enjoyed a slice of the ribbon cutting cake as well as samples of Sweet Perfections products including miniature French pastries, almond florentines, and one of the bake shoppe’s many varieties of European tortes, Flamingo. Attendees had the opportunity to make a keepsake Flippin’ Fun Photo Book and enjoy music, games, and a coloring contest.

Photo courtesy of Sweet Perfections

“We are truly grateful for the support from our customers and the community,” said Ken Heil.

“Waukesha has been our home for over ten years and we look forward to being here for many years to come.”

Sweet Perfections Bake Shoppe is a family owned and operated bake shoppe specializing in custom designed wedding cakes, specialty tortes, and European style pastries. As Sweet Perfections’ specialty is Wedding Cakes and Pastries, their Patent-Pending Signature “Cheez Torte” is a must try.

Owners, Ken and Peggy Heil, have been perfecting their sweet craft for over 30 years, not to mention their thriving passion for the best customer service in town!

Other decadent treats created by Sweet Perfections include gourmet filled cupcakes and doughnuts, delicately baked cheesecakes, specialty tarts, English scones, gourmet cookies, seasonal treats, and more. We invite you to experience pure cake and pastry indulgence! Sweet Perfections Bake Shoppe is located at 1501 Paramount Drive, Suite C in Waukesha, WI. For more information, please visit www.sweetperfections.com. BB BEYOND BAKING

5

SEPTEMBER 2014

Industry leaders, luminaries highlight economic impact of hospitality sector, “technical college effect” Press release by Conor Smyth, Wisconsin Technical College System

Business, civic, and education leaders gathered this week to highlight the economic impact of Wisconsin’s $17.5 billion hospitality and tourism sector, and the role of the Wisconsin Technical College System (WTCS) in delivering the talent that supports it.

The events – in Madison, Sheboygan, and Milwaukee – featured special guests while focusing on students and graduates from hospitality-related technical college programs such as culinary arts, meeting and event management, special event management, baking production and golf course management. Cross-college teams of culinary students, with an assist from industry-experienced college faculty, prepared a wide range of hors d’oeuvres and confections for each event.

Kyle Cherek, host of the Emmy-nominated television series Wisconsin Foodie and the popular video series Chef Talk with Kyle Cherek, emceed Tuesday’s event at Madison College. “The impact of those with acquired knowledge and skills in the hospitality sector can be summarized in four words: the Technical College Effect,” Cherek told those gathered.

Lt. Governor Rebecca Kleefisch also addressed the crowd, recognizing the colleges’ role in supporting Dave Schmidt, CEO of the WBA, had the privilege Wisconsin’s vibrant hospitalof speaking at “The Technical Effect on Hospitality ity sector. She first visited and Tourism” event held at MATC Milwaukee. with industry leaders and students and staff from the three technical colleges that teamed up for the event – Madison, Nicolet (serving the Rhinelander region) and Blackhawk (Janesville).

A featured speaker at the Lakeshore Culinary Institute on Wednesday, PGA Championship tournament director Jason Mengel, marveled at the ability of a community the size of Sheboygan to stage an event of such magnitude. Whistling Straits, Kohler’s award-winning golf course, will host the 2015 PGA Championship following successful efforts hosting two previous championships there.

Kohler is also slated to host the 2020 international Ryder Cup competition between teams from the U.S. and Europe.

Continued on next page

“Rochester, New York – a community only slightly larger than Sheboygan – hosted the PGA Championship in 2013 and estimated the economic impact at about $100 million,” Mengel said. He noted how the right skills set the stage for successful events, and lauded Sheboygan County for its visitor focus and the customer-friendly mindset of local communities and establishments. “The economic impact of that venue and this sector goes well beyond a single tournament, no matter how significant,” said Morna Foy, president of the Wisconsin Technical College System.

“All of our colleges take pride in delivering graduates with the skills and knowledge that consistently support this type of economic impact throughout Wisconsin.”

Those gathered at Lakeshore, including teams of participating culinary students from neighboring Fox Valley and Moraine Park technical colleges, also heard from awardwinning local chef and restaurateur Stefano Viglietti, who praised the technical colleges for delivering the talent needed to succeed in a highly entrepreneurial and rapidly-changing restaurant business.

Thursday’s event in Milwaukee focused on the importance of providing skilled hospitality workers from an industry perspective. Those gathered heard from industry association leaders, including Wisconsin Restaurant Association CEO Ed Lump; Award-winning local chef and restaurateur Stefano Viglietti addresses those gathered at the Lakeshore Culinary Institute in Sheboygan on Wednesday.

Wisconsin Hotel & Lodging Association CEO Trisha Pugal; Dave Schmidt, CEO of the Wisconsin Bakers Association; and Carmen Smalley, President of the Wisconsin Chapter of Meeting Professionals International.

Technical college graduates in each field discussed how acquiring valuable skills can transform a career and a life. Teams of faculty and students from Waukesha County and Gateway technical colleges joined their peers in Milwaukee. Many of the hors d’oeuvres, bakery items and confections featured at the events were prepared at “demonstration stations” that allowed guests to see the students in action.

The Wisconsin Technical College System (WTCS) offers more than 300 programs awarding two-year associate degrees, one- and two-year technical diplomas and short-term technical diplomas and certificates. In addition, the System is the major provider of customized business solutions and technical assistance to Wisconsin employers. BB

Engaging the Evolving Shopper New Research from IDDBA Press release by Jessica Hughes, IDDBA

The International Dairy·Deli·Bakery Association™ (IDDBA) is pleased to announce its new original research, Engaging the Evolving Shopper: Serving the New American Appetite.

The study, compiled by The Hartman Group, showcases the evolving U.S. shopper of fresh perimeter categories – dairy, deli, bakery, prepared foods, specialty cheese and specialty meats – through the lens of Millennials, modern eating, Health + Wellness and digital engagement. This study provides insights and implications around: • How Millennials are shaping food trends, particularly in fresh perimeter categories.

• How new demands of modern life are changing eating culture, enabling meals and snacks to happen anytime and anywhere, and shaping how shoppers think about the fresh perimeter.

• How Health + Wellness trends have redefined how shoppers see the role of food in their lives.

• How technology has become integrated in shoppers’ lives as they seek information and inspiration both in-store and digitally for deeper engagement with their foods.

Pre-order Engaging the Evolving Shopper: Serving the New American Appetite now at www.iddba.org or by calling 608-310-5000. The report will be ready late September. BB

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