Volume 80, Issue 8
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яБо Cover Photo: No tricks, just Halloween treats
INSIDE THIS ISSUE 2016 WBA SCHOLARSHIP WINNER Congratulations to McKayla Dietzen HALLOWEEN WARS SEASON 6 WBA Member, Kimberly Hall to Compete WBA BOARD MEMBER SPOTLIGHT Meet Tara Nowak and Tamara Mugerauer
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
WBA Scholarship Awarded to McKayla Dietzen Congratulations to this year’s WBA Scholarship recipient, McKayla Dietzen, from DePere, WI. Dietzen will be attending the Culinary Institute of America in Hyde Park, NY this fall. In her essay, Dietzen said, “Every time I think about doing what I am most passionate about every day, my heart swells with excitement. Thinking about my future, I smile, knowing I will be doing what I love the most.” Dietzen has worked at Uncle Mike’s Bake Shoppe in her hometown of DePere, WI since 2013. Her responsibilities include customer service and decorating cakes and cookies. Dietzen hopes to return to Wisconsin after graduation to open a bakery of her own where she can put her skills, education, and passion to use making others happy with her desserts. “Thank you so much for awarding me with the Wisconsin Bakers Association Scholarship!” said Dietzen. “I am truly honored to receive a scholarship from such a well acclaimed organization, especially one so dedicated to helping young students, like myself, follow their passion for baking.”
Photo above: 2016 WBA Scholarship Winner, McKayla Dietzen Photo credit: Artistic Visions
This $1,000 scholarship has been awarded annually since 1984 to Wisconsin students in the baking profession. More than $26,000 in scholarship money has been awarded to students through the WBA Scholarship. Scholarship applications are accepted throughout the year and more than one scholarship may be awarded per year. The application for this scholarship can be found on the WBA website at http://www.wibakers.com BB
“Halloween Wars” returns to Food Network on Oct. 2nd with a WBA Member among the contestants One of WBA’s very own members will be competing on the upcoming season of Food Network’s Halloween Wars for a chance to become the Halloween Wars Champion and win a $50,000 cash prize. This October, cake artist, Kimberly Hall, owner of Signature Sweets in Milwaukee, WI will be making her 4th TV appearance; this time, as part of a team of three. Hall first began decorating cakes in 2008 when she saw a Good Housekeeping Magazine with the cutest cupcakes on the front. Drawing her inspiration from books, art, and magazines, Hall likes to make things look realistic. “My details definitely set me apart from others,” said Hall. In 2010, Hall appeared on the Food Network Challenge “Hometown Showdown” and won. She also competed on an Episode of Food Network’s “Cupcake Wars – WildAid Save the Elephants” which led to being cast on another Food Network Show “The Sugar Dome” where she was able to highlight her cake sculpting talents in 2012. The decision to compete on Halloween Wars was an easy one for Hall. For one, she loves Halloween and makes a point to wear a costume every year. For two, it happens to be one of her all-time favorite shows.
Photo Credit: Food Network
Reflecting back on the experience, Hall said, “It was so much fun coming up with scary things to make. It is a high pressure situation but it is such a rush once the clock stops and you see the end products.” she said. “The most challenging part was figuring out what adheres to pumpkin…it’s slimy and wet! Two things that are killers for a cake and sugar artist to work with!” Season 6 of Halloween Wars will premiere on October 2, 2016 at 8:00 pm CDT. According to the show’s website, “Five teams of cake decorators, candy makers and amazing pumpkin carvers will unite to prove they are the best, walk home with a big cash prize and scare our pants off with some of the most-amazing horror tales — all made from cake, candy and pumpkins.” Halloween Wars is hosted by Jonathan Bennett, who is also the host of Cake Wars and Cupcake Wars. Judges include Don Mancini and Shinmin Li along with other guest judges each week. To learn more about Halloween Wars, please visit http://www.foodnetwork.com/ shows/halloween-wars.html. “This was my first year competing on Halloween Wars. I really enjoyed it and I really appreciate all of the support from the Wisconsin Bakers Association.” A viewing party is planned for Hall’s family and friends when the show airs. As far as future plans, Hall said, “Hopefully another Food Network Show! Cake Wars is still on my list!” BB
Watch the premiere episode of Halloween Wars Season 6 on October 2, 2016 at 8:00 pm CDT!
FALL BAKERS FORUM Sunday, October 23, 2016 at 1:30 PM Make plans to join us for our Fall Bakers Forum at Neato’s Bake Shoppe in Baraboo, WI hosted by Tony and Amanda Nieto. A baker’s forum is a place for bakers to meet and chat about the baking industry. Some of the best conversations happen right at bakers forums! This forum will be focused on add-on sales items for the Holiday season & beyond. Members will also have the opportunity to take a tour of Neato’s Bake Shoppe. Feel free to email any topic suggestions in advance or just bring your questions, things to share, and ideas to the forum.
RSVP to jessica@wibakers.com by 10/14/16
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! Q. What is your first memory of baking? A. My mother, grandmother, and aunties did not bake. It was Mrs. Mannettte, my 7th grade Home Economics teacher, that sparked my passion for baking.
Tara Nowak
Q. What is your favorite thing to bake? A. How can a baker pick just one favorite thing to bake? If I must choose, I will say Cupcakes and Cookies are my favorite treats to bake. Q. What do you find most challenging about baking? A. Not eating everything I bake is my biggest challenge. Q. What might someone be surprised to learn about you? A.
I married my high school sweetheart.
Q. What do you like to do when you aren’t baking? A. Spending time with my 4 daughters and my crazy Vizslas or thinking about baking.
Sweet Lola’s 303 3rd Street Wausau, WI 54403
Q. As a baker, what sorts of trends do you see? A. I do not think that the Parisian Macaron is going to lose steam anytime soon, Liquor-themed desserts, Eclairs, unique and locally sourced ingredients and even though it is not baked, I believe that small batch ice cream with crazy ingredient combinations seems to be working its way up. Q. What’s the best/worst thing to happen since you started baking? A. I feel as if I have been really blessed with my success. I can not say that I have yet to experience a “worst thing” that has happened. Q. How did you first get involved with the Wisconsin Bakers Association? A. I was invited to look at the opportunities and support that WBA could provide to help me be more successful in my business. After a little research I knew how valuable this association could be to myself and fellow bakers in the industry. Q. What do you wish other people knew about the WBA? A. WBA has been around since 1905! WBA has been supporting and educating bakers big and small for a long time.
Tamara Mugerauer
Q. What is your first memory of baking? A. While growing up I loved baking and decorating cakes with my Mom, I remember making a basketball cake when I was a cheerleader and decorating it for the boy I liked! Q. What is your favorite thing to bake? A. Actually I love to decorate way more than baking, baking is what I do just to get to what I love, which is decorating wedding cakes. That is the best part of my job by far. Q. What do you find most challenging about baking?
Tamara’s the Cake Guru 1529 Oregon Street Oshkosh, WI 54902
A. Probably time management, running a bakery pulls me in so many directions that it is tough to focus in on one thing at times. Q. What might someone be surprised to learn about you?
A. Ever since I was in high school it was in my heart to adopt from China, that was our first choice to build a family and the most amazing experience of my life traveling to China to bring our daughter home. Q. As a baker, what sorts of trends do you see? A. What I see is the trend of people wanting something unique and special and being willing to pay for the experience of having that unique product. Q. What do you like to do when you aren’t baking? A. I spend as much time as I can with my hubby and 2 beautiful daughters, I proudly wear the title of Dance Mom and take that title almost as seriously as running the business lol! I am obsessed with the water... boating, waverunning, just chilling on the lake is my favorite past time and I love to read and go shopping. Q. How did you first get involved with the Wisconsin Bakers Association? A. I first became involved via the cake competition that was held at Expo. I am super competitive and love the art of cake decorating so when I heard about the competition I entered, the rest is history. Q. What do you wish other people knew about the WBA? A. How amazing it is to build relationships with other bakers. I have amazing friends because of this organization, there is plenty of business to go around and the true professionals that are a part of this organization root for each other, and build each other up. It is amazing to be a part of this organization.
AIB International Delivers Solutions For Workforce & Education Shortage The baking industry is bracing itself for a significant transformation in the next five to 10 years when an entire skilled workforce is expected to retire. But according to a recent study released by the American Bakers Association (ABA) and American Society of Baking (ASB) the biggest industry challenge will be to both fill those jobs and find workers with the skills needed to take on roles that are becoming more technologically advanced. The multi-phase study, “Workforce Gap in U.S. Commercial Baking: Trends, Challenges and Solutions”, highlighted several key factors: • The baking industry is lacking employees at all levels who demonstrate leadership, and who have the needed problem solving and technical skills. • The increased use of automation/robotics is opening doors for employees with mathematical skills. • Companies anticipate a growing shortage among unskilled production positions and an increase in the need for scientists. “We set out to quantify the workforce gap challenge facing the industry, but more importantly to identify and build support for comprehensive solutions,” said ABA President & CEO Robb MacKie. “The good news is the baking industry has a wealth of assets to help find solutions, including the critically important training capabilities at AIB. AIB is the cornerstone for skills development for a successful and purpose-filled career in the baking industry.” AIB International is uniquely positioned to help the baking industry in all areas of production. The newly launched, Certified Bread SpecialistIndustrial, is one of the many solutions employers can use. This career path competency program for baking professionals delivers a combination of
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e-learning and instructor-led seminars to further enhance students’ knowledge of the function of ingredients and every baking step along the way. “Since 1919 AIB has been bringing the latest in baking skills and training to future industry leaders,” said Brian Strouts, Vice President, Baking & Food Technical Services. “Making time to learn the needed on-the-job skills is increasingly becoming an issue, which is why we’re focused on growing our online courses and e-learning offerings. We know it’s an investment in both money and time to bring bakers up to speed, so we’re working to make our programs more convenient and efficient.” AIB International’s baking foundations seminars also provide a hands-on component. The Foundations: All About Baking course focuses on the basics of wheat and flour, trends in baking and equipment used in baking. These world-class seminars, delivered by industry experts, equip today’s bakers with a competitive advantage and skills that industry demands. The next Foundations: All About Baking seminar offered is Oct. 17 – 21 in Manhattan, Kan. Online registration is open. Learn more about AIB International’s wide array of baking training and be sure to subscribe to our Food First, our blog, to receive the latest industry information. BB BEYOND BAKING
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SEPTEMBER 2016
IBIE Highlights Advanced Products In Innovation Showcase The 2016 International Baking Industry Exposition (IBIE)—the largest and most comprehensive event in the Western Hemisphere for the grain-based food industry—returns to Las Vegas October 8-11 with an expanded Innovation Showcase featuring 56 participants representing a range of categories from ingredients and equipment to packaging and services. The showcase is 15% larger than the inaugural showcase in 2013 proving that the Baking Expo™ is the launching pad for what’s new in baking. “People come to our show to see what’s new and it’s our job to make it easy for them to find what they’re looking for,” says Michael Cornelis, Chair of IBIE. “This year we’re really delivering on our promise. It’s a record-breaking show with the largest show floor, largest number of exhibitors, largest innovation showcase and largest education program in IBIE’s history. That’s something we’re really proud of and something that will create tremendous value for attending companies.” The showcase is prominently featured in the Central Lobby for attendees to shop and see what’s new before entering the Expo Hall. In addition, the new Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provides a forum for exhibitors to conduct live presentations of their top innovations. Presentations will be held during show hours. “We think it’s a major benefit to give the showcase participants a chance to present their innovations live,” says Kerwin Brown, President & CEO of BEMA. “This brings it all to life and gives attendees a chance to engage directly with the creators. In partnership with Sosland, this new feature further enhances the interactive nature of the show.” Companies exhibiting in the Innovation Showcase include: AMF Bakery Systems Air Management Technologies, Inc. The Austin Company BABBCO Baker Perkins, Inc. Bakery Concepts International LLC Belshaw Adamatic Bakery Group BluePrint Automation (BPA) Bosch Packaging Technology, Inc. Buhler Inc. Bunge North America Burford Corp. CBF Bakery Systems, Inc. Capway Automation Inc. Cavanna Packaging Inc. Corbion Caravan Delkor Systems
Doran Scales, Inc. Dorner Mfg Corp. ET Oakes Corporation Exact Mixing Flavor Right Formost Fuji Corp. Fortress Technology Gemini Bakery Equipment Co. Grote Company Inclusion Technologies LLC Intralox JAC Machines Inc. JBT Kerry King Arthur Flour KleenLine LLC LINDAR Corporation
Middleby Bakery Group MIXSYS LLC NorthWind Technical Services, LLC Oshikiri Corp. of America Pcdata PreciBake Group Rademaker Radio Frequency Co., Inc. Reading Bakery Systems Reading Thermal
Red Star Yeast Company Rehrig Pacific Co. Rheon USA Sabert Sottoriva America, Inc. Spooner Vicars Bakery Systems Topos Mondial Corp. VMI WP BAKERYGROUP USA Zeppelin Systems USA
More information about the companies and products in IBIE’s Innovation Showcase can be found on the IBIE website (http://www.ibie2016.com/innovation-showcase/) and via the IBIE mobile app, as well as onsite in the Show Directory and Show Dailies. The Innovation Spotlight Theater schedule can also be found on the IBIE website (http://www.ibie2016.com/innovationspotlight/). IBIE is sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA). For more information, or to register for IBIE 2016, visit www.IBIE2016.com. BB BEYOND BAKING
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SEPTEMBER 2016
Welcome WBA MEMBERS
2 1/2 Cups Cupcakery & Bakeshop 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* 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* 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* 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 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* 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*
*Indicates New Member
Pekara Bakehouse Inc.* 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.* Sugar & Flour Bakery* Sunflour Artisan Bakery* Sweet Lola’s* Sweet Perfections Bake Shoppe 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 Trenary Home Bakery, Inc* Trig’s Uncle Mikes Bake Shoppe Valley Cooperative Association Waukesha County Technical College Wild Flour Bakery Wildflour Artisan Bakery & Café*
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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
! 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
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