Volume 77, Issue 4

Cover Photo: An ombre sunflower cake is perfect for spring!

INSIDE THIS ISSUE

ALL ABOUT SCHOLARSHIPSSubmit Your Application Today

HARD WORK PAYS OFFAdvice from Scholarship Recipient

IBIE UPDATENew Seminars for Retail Bakers

347

BOARD OF DIRECTORS2013-2014

Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552

Executive Committee President - Mike Vande Walle Uncle Mike’s Bake Shoppe De Pere, WI (920) 330-0048Vice President - Dawn Ebert Simple Simon Bakery Appleton, WI (920) 733-4377Treasurer - Joe Crubaugh Fosdal’s Home Bakery Stoughton, WI (608) 873-3073 Allied Rep. - Joe Sanfilippo BakeMark Menomonee Falls, WI (262) 251-1190 Board Trustees Judy Baggenstoss Melody Cookies Oak Creek, WI (414) 762-2720Bob Hiller Rollin Pin Bakery Janesville, WI (608) 754-8267

Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe Waukesha, WI (262) 446-2253Susan Runkel Sweetheart Cakes Port Washington, WI (262) 284-6221 Tamara Mugerauer Tamara’s the Cake Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace Foods Muskego, WI (262) 679-1166 David Weber Weber’s Bakery Lodi, WI (608) 592-4115Brandon Grebe Grebe’s Bakeries Milwaukee, WI (414) 543-7001

WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis, WI (414) 258-5552Jessica Hoover Wisconsin Bakers Association West Allis, WI (414) 258-5552

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.

WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227

Phone: (800) 542-2688Fax: (414) 258-5582

Email: info@wibakers.comWebsite: www.wibakers.com

BEYOND BAKING APRIL 20133

It’s That Time of Year Again…Apply now for Baking and Pastry Arts Scholarships By Jessica Hoover

May is right around the corner. It is my favorite month of the year. There are many days to celebrate in May from Mother’s Day to Memorial Day, christenings to communions, National Apple Pie Day to National Eat What You Want Day. Let’s not forget about Cinco de Mayo! Bakers are getting ready now to create desserts for any occasion you will be celebrating! May can be a very busy month for bakers as well as students get-ting ready to graduate from high school and planning to enter the bak-ing/pastry arts field. Many high school seniors are likely to be over-whelmed with activities from Prom to Finals to Graduation! Before the calendar fills up, remember to apply for scholarships if you haven’t already done so. The Wisconsin Bakers Association (WBA) is proud to offer two scholarships for students entering Baking and Pastry Arts programs. Between the two awards, more than $30,000 has been given to students since our first scholarship program began in 1984. The WBA has a national scholarship, the Robert W. Hiller Scholarship, available for students 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. The WBA established the Robert W. Hiller Scholarship to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship will be awarded per academic year to the applicant who can best demonstrate this career commitment. In addition to the R.W. Hiller Scholarship, the WBA also offers the WBA Scholarship. This is a $1,000 scholarship given annually since 1984 to Wisconsin students in the baking profession. Only Wisconsin residents can apply for the WBA Scholarship. A limited number of scholarships are available each year, and there is no deadline for the scholarship application. The WBA offers scholarships as a way to provide financial support for the education of students who will be the future of the Baking Industry. The Scholarship Committee will review completed applications postmarked by Monday, June 3, 2013. All scholarships given through the WBA are awarded without regard to age, sex, race, religion, marital status, national origin, handicap or sexual preference. For more information about the Robert W. Hiller Scholarship or the WBA Scholarship, email info@wibakers.com or call the WBA Member Services Center at (800) 542-2688. If you are planning to pursue a career in Baking and Pastry Arts, consider applying for a scholarship. There is still plenty of time to submit your scholarship application before the deadline! Both scholarship applications are available online at www.wibakers.com. After you’ve submitted your scholarship application, don’t forget to visit your local bakery and order a graduation cake!

Want to donate to either scholarship program?You can help shape the futures of baking students with your tax deductable donation to either scholarship program! Please contact the WBA Member Services Center with any questions or for more information on this great way to give back to the industry! Watch future issues of “Beyond Baking” for follow-up stories with our scholarship winners! BB

Microsoft Stock Photo

Working Hard Will Pay OffAdvice from 2012 Hiller Scholarship recipientBy Jordan Johnson

When I first came across the Robert W. Hiller Scholarship, I was in a sense relieved. This is actually a scholarship specifically intended for students who want to go into the baking and pastry industry. I knew that this scholarship would definitely be the scholarship I applied for first. I would definitely recommend that other students who want to continue their education and become a baking and pastry chef apply for this scholarship. It will help them tremendously and the Wisconsin Bakers Association is a good advocate for students. When I step back and look at how this scholarship has helped me, I find many different things. With the help of the Robert W. Hiller scholarship, I can say that a lot of stress has been lifted off my chest because I don’t have to worry about coming up with additional money for tuition. As a recipient of this scholarship, I would like to point out that the email newsletters I read are really interesting and they keep me up to date on the Baking Industry. I am studying at Johnson & Wales University. There are many things going on at the Johnson

& Wales campus. Being a baking and pastry student opens the door to many community service opportunities whether it involves helping out with a chocolate demo for the entire baking and pastry faculty and students or something simple like helping a chef work on a project. Other events on campus include the Relay for Life and the coastal cleanup. Since I started in the Fall of 2012, I have been working very hard on my studies. I have maintained a 3.9 GPA and have established friendships with my chefs. In lab segments, we have a chance to do an honors option and I have completed three so far. This advanced selection will allow me to graduate with honors. I have been on the Dean’s list for the past two trimesters and plan on doing it again this last trimester. I have also stepped up into a sophomore status this past trimester, which means that I have had enough credits to become a sophomore. When I look at graduation, I see myself completing the baking and pastry arts program next May. I will be graduating with an Associate’s Degree in Baking and Pastry Arts, and hopefully with honors. After that, I plan on pursuing a Bachelor’s Degree in Food Service Entrepreneurship which will further educate me on how to run my own business and how to be a successful entrepreneur. My advice to other students considering a baking and pastry arts program would be that it is a very fun field and if you love what you do, then this is the field for you. I can say many positive things about my experience so far. The baking industry is always changing and there is always something new to learn or improve. I have learned so much already and I am ready to learn even more. If baking is your passion, go for it. But work hard, because it will pay off in the end. BB

Soufflé Glace Photo courtesy of Jordan Johnson

BEYOND BAKING APRIL 20134

□ Applicants must have a minimum high school (or equivalent) degree. Graduating high school seniors encouraged to apply.

□ 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.

Wisconsin Bakers Association 2514 S. 102nd Street, Ste. 100

West Allis, WI 53227

2013 ROBERT W. HILLER

SCHOLARSHIP

Do you qualify?

Applicants for the Robert W. Hiller Scholarship MUST MEET the following criteria :

Brought to you by:

Scholarships are awarded without regard to age, sex, race, religion, marital status, national origin, handicap or sexual preference.

The Robert W. Hiller Scholarship Committee will review all completed applications postmarked by the deadline: Monday, June 3, 2013.

Retail Baking/Pastry Arts

Photo by Gordon’s Photography

Click Here To Apply Now

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Paul Fassbender, Owner & Store Manager, University Avenue Market, Green Bay, WI

“The people at Valley Bakers are masters of their craft. In addition to outstanding

service, my membership brings special benefits such as relaxing in style at a

four-diamond family resort like the Osthoff on Elkhart Lake.”

Paul places a high value on what he gets from Valley Bakers—responsive service,

helpful support, great products, and even on-site training for his in-store bakery

employees. He also enjoys the added perks that his membership can earn,

like travel and vacation discounts. To learn how you too can get

a piece of that pie, call 1-800-242-6461 or visit valleybakers.com

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GA/AD: bv/cs Date Created: 03.20.08Date revised: 01.26.09JOB STATUS: Proofing

HR PDF to amy@umwba.org

“They’re always working to keep me happy”

IBIE Expands its Education OfferingNew Seminars available for Retail Bakers and Cake DecoratorsPress Release By IBIE

The International Baking Industry Expo (IBIE), the grain-based food industry’s largest, most important event of 2013, is enhancing its cutting-edge education curriculum with over 20 new seminars, many specifically focused on improving retail operations. IBIE 2013, held October 6-9 in Las Vegas, Nev., brings the entire baking industry together to preview the latest equipment innovations, explore supply and ingredient solutions and learn best practices from some of the most creative minds in the business. This year’s show features a revamped education program aimed at giving professionals of all levels the essential knowledge needed to grow their businesses, hone their skills and stay ahead of consumer’s ever-changing tastes. IBIE 2013 is offering more than 70 seminars, now organized into five targeted tracks that include: AIB Technical, Retail & Food Service, Business Management & Marketing, Ingredient Trends & Formulations and Hands-on Cake and Pastry Decorating. The education program begins on Saturday, Oct. 5, with the RPIA Group’s Business of Baking for Beginners workshop. All other educational seminars will be held during show days, from 8:00 am to 12:00 pm, with a selection of hands-on sessions taking place in the evenings. This convenient schedule gives participants plenty of time to explore the expo and attend the free demos on the show floor. The new curriculum features a number of seminars and hands-on classes specifically designed for retail bakers, cake decorators and other food service professionals. These sessions, led by proven industry authorities, address bakery design and organization, online selling and traffic-driving strategies and adapting ingredients into formulas. Other highlights from the expo education agenda include:Beginner and Advanced Decorating Classes – Learn new skills in popular and challenging decoration techniques. Classes range from cake writing, isomault, and fondant decorating to pulled sugar, chocolates and cake sculpting.Celebrity Demos and Special Presenters – The expo features a variety of free demonstrations by celebrity chefs and bakers, plus classes led by renowned cake artists Roland and Marsh Winbeckler, master sugar artist Ruth Rickey and master bread baker Cyril Hitz.Adding Pizza to Your Bakery – Come and learn how to easily integrate pizza into your offering and grow sales.Industry Trends: Ancient Grains – Learn about the risks and rewards of using time-tested grains and how they mesh with two of the leading industry trends: Gluten-Free and Trans-Free Shortening. “We created a program that gives every attendee relevant information they can immediately ap-ply to their everyday business, whether they’re management or R&D, bakery owners or workers on the line,” states IBIE Assistant Secretary & Treasurer and Education Task Force Chair Dennis Gunnel.Dennis continues, “We worked side-by-side with our industry partners to create the most comprehensive, in-depth program possible. We have been fortunate to bring together organizations from all segments of the industry to create a strong, targeted seminar package for our attendees.” Organizations that contributed to the new program include AIB International, American Bakers Association, BEMA, Retail Bakers of America, the Bread Bakers Guild of America, PMQ Pizza Magazine, the California Raisin Board, BISCC, the Grain Foods Foundation, and Biscuit & Cracker Manufacturers Association. For more information about the 2013 IBIE Education Program and to see the seminar agenda, visit www.IBIE2013.com/education. To register for IBIE 2013, visit www.IBIE2013.com. BB

WBA SCHOLARSHIP APPLICATION FORM

PLEASE PRINT OR TYPE

To: WBA Education Committee

I _________________________________________, am applying for a WBA Baking Scholarship, which I understand, will

be applied toward the tuition of the baking school of my choice. I intend to apply for acceptance in the baking program at:

__________________________________________________ beginning ________________________________________ (Name of Baking School) (Semester Date)

Name:________________________________________________________Social Security No.______________________ (Last) (First) (Middle) Address: ____________________________________________________________________________________________ (Street) (City) (State) (Zip) Phone: ___________________________________________ Birth Date_________________________________________ (Area) EDUCATION: Highest Grade Dates Attended Name of High School Location Completed From________To______ 1)___________________________________________________________________________________________ 2)___________________________________________________________________________________________ 3)___________________________________________________________________________________________ (Other Schools) WORK RECORD Total Firm name Address Starting Date Hours Date Left Worked 1)__________________________________________________________________________________________ 2)__________________________________________________________________________________________ 3)__________________________________________________________________________________________

Page 1 of 2

WBA BAKING SCHOLARSHIP APPLICATION Page 2

DESCRIPTION OF YOUR JOB REASON FOR LEAVING Job #1 Above____________________________________________ ___________________________________________ Job # 2 Above___________________________________________ ___________________________________________ Job # 3 Above ___________________________________________ ___________________________________________ REFERENCES Name Address & Phone Business or Occupation 1)__________________________________________________________________________________________ 2)__________________________________________________________________________________________ 3)__________________________________________________________________________________________ WHY I BELIEVE THAT I DESERVE AND NEED A BAKING SCHOLARSHIP ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ The scholarship will be awarded by the WBA Education Committee on the basis of education, work experience, financial need and information furnished by your references. Signed this ______ day of ____________, 20_________ ______________________________________________ (Applicant’s Signature) INSTRUCTIONS: Mail completed application with written references to Dave Schmidt, CEO, Wisconsin Bakers Association, Inc., 2514 S. 102nd Street Suite 100, West Allis, WI 53227

BEYOND BAKING APRIL 20137

http://www.aramark.com

A Variety of In-Store Bakery Treats Spice Up Home MealsTaste takes center stagePress Release By Jessica Hughes, IDDBA

Grocery shoppers are utilizing in-store bakeries (ISBs) to conveniently supplement meals at home, as well as to indulge in mini treats in a rainbow of flavors, according to What’s in Store 2013, the annual trends report of the International Dairy-Deli-Bakery Association. Ninety-two percent of U.S. households purchased a bakery item in the 52 weeks ending March 31, 2012, according to Nielsen Perishables Group FreshFacts® Shopper Insights, powered by Spire data. Shoppers made 13 ISB purchase trips on average in the same time frame, up one visit from the year before. The average department spend per trip totaled $4.58, and the total basket size was about $57, according to NPG. Convenience, portion control, indulgence, and global flavors are the hottest trends in ISB, according to Jonna Parker, director of account services, and Matt Lally, bakery specialist, Nielsen Perishables Group.

Health in the In-Store BakeryRecently, popular bakery health claims include gluten-free, free-from, sugar-free, organic, and whole grain bakery products. Smaller portion sizes appeal to smaller households and smaller waistlines.

Top Bakery TrendsDonuts are the most popular bakery item, according to Progressive Grocer research. Variety is a key factor to in-store bakery resilience in the donut market, according to Parker, NPG. Interest in breakfast foods is growing and consumers are price sensitive, making value-priced donuts a popular alternative to a restaurant breakfast. Creative donuts, with ethnic flavors like crème brulee and tres leches, are popular, according to InStoreBuyer, and wacky toppings like Cocoa Puffs cereal are piquing interests. Gourmet donuts delight taste buds with genteel flavors like lavender and powdered vanilla. Ethnic pastries, like Texan kolache and Turkish lokma, are also trendy donut variations, according to the James Beard Foundation blog. Dessert trends include alcohol-inspired treats in flavors like mojito and piña colada, as well as nostalgic treats and breakfast items, like beignets and donuts, as dessert. Cupcakes are among the strongest growing product groups in the bakery, said Lally, NPG. Other bakery trends include gift cookies, decorated and with messages, according to Matt Hudak, research analyst, Euromonitor. Classic desserts like pies are popular, according to Packaged Facts. Nostalgia has set in with flavors like butterscotch, pear, lemon, and lime. Pop culture flavors are influencing desserts in the form of candy bar ingredients and inspiration from breakfast cereal flavors. According to Datassential research, cakes trends include nostalgic flavors like red velvet and s’mores, plus different textures with add-ins, like nuts, and decadent chocolate combinations. Dessert food trucks, dessert beverages, mini-desserts, alcohol-infused cakes, and contrasting sweet/savory flavors are also hot dessert trends. Wedding cake flavors are getting adventurous with flavors like Oreo, chocolate peanut butter, and funfetti twists, according to Modern Baking. Anything goes with cake shape trends, including

BEYOND BAKING APRIL 20139Continued on page 10

mixing rounds with squares and other mismatched layers, as well as stacking layers in untraditional ways. In an important move for in-store bakeries, the Wall Street Journal noted that supermarket chains are stepping in to help frugal brides bring elegant cakes to their weddings. Store decorators are keeping up with the top wedding trends by attending classes and catering to brides’ motifs and colors. Globally-inspired ethnic breads, like Naan and Bolillos, are hot in ISBs, Parker said. Whole wheat bread beat out white as the variety U.S. households eat most often, according to Packaged Facts. What’s in Store 2013, 27th edition, is a 200+ page trends report that details consumer and industry trends affecting the dairy case, cheese case, bakery, deli, and foodservice supermarket departments. Its nearly 200 tables, developed in cooperation with leading industry firms and associations, include department sales, per capita consumption, consumer preferences, random-weight, UPC, and private label sales data. The cost is $99 for IDDBA members and $399 for non-members, plus shipping and handling. For more information and to order, visit iddba.org/wis.

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 in-cluding 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 Web site, iddba.org. BB

Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596

Greg.Wagner@genmills.comwww.professionalbakingsolutions.com

In-Store Bakery TreatsContinued from page 9

Upcoming Dessert Holidays May is National Strawberry Month

Celebrate World Baking Day May 19th

May 1: National Chocolate Parfait Day

May 2: National Truffles Day

May 3: National Raspberry Tart Day

May 4: National Candied Orange Peel Day

May 5: National Chocolate Custard Day

May 5: Cinco de Mayo

May 5: National Hoagie Day

May 8 National Coconut Cream Pie Day

May 9: National Butterscotch Brownie Day

May 11: Eat What You Want Day

May 12: National Nutty Fudge Day

May 13 National Apple Pie Day

May 15: National Chocolate Chip Day

May 17: National Cherry Cobbler Day

May 18: National Cheese Soufflé Day

May 19: National Devil’s Food Cake Day

May 21: National Strawberries & Cream Day

May 22: National Vanilla Pudding Day

May 26: National Blueberry Cheesecake Day

May 26: National Cherry Dessert Day

May 31: National Macaroon Day

A Look Ahead at 2013 Industry Events...

June 2-4: IDDBA’s Dairy-Deli-Bake

Aug: 1-11: Wisconsin State Fair

Oct. 6-9: IBIE

Check out our service providers!

Alternative Communications, Inc.Jesse Gnas

(262) 367-2200 American Industrial Leasing

Tammie Clendenning(800) 444-6230

Aramark Uniform ServicesDrew Coffey

(781) 204-9067 Associated Bank

Carol Carey(414) 321-5129

BeneCo of Wisconsin, Inc.Steve Miller

(262) 207-1999 Central Office Systems

Lori Lindenberg(262) 784-9698

Financial Specialists, Inc.Charlie Popple

(262) 544-6099 Soerens FordJohn Schultz

(262) 781-9800 Les Stumpf Ford

Ken Harder(920) 731-5211, ext. 250

D.A. BertherJim Lidwin

(414) 328-1995 Pack-O-Mach Corp.

Bob Morris(763) 571-6677 Practical Baker

John Stricker(815) 943-6040

WBA Credit Card ProgramJohn Gay

(800) 767-2484, ext. 54587 West Bend Mutual Insurance

David Nycz(262) 334-5571

Wisconsin Bakers Association2514 S. 102nd St., Suite 100

West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582

info@wibakers.comwww.wibakers.com

Editorial Staff

Publisher

Editor

Dave Schmidt, CMBdave@wibakers.com

Jessica Hooverjessica@wibakers.com

Copyright © 2013 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.