beyond baking january 2013
DESCRIPTION
WBA Member eNewsletterTRANSCRIPT
Volume 77, Issue 1
Cover Photo: The 2012 People’s Choice and Best of Show for the Extreme Wedding Cake Challenge!
INSIDE THIS ISSUE
NEW WBA MEMBERS2013-2014 Board of Directors ART OF THE CAKERegister NOW for WRA Expo
STUDENT SPOTLIGHTMeet Amber Behm
248
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: [email protected]: www.wibakers.com
Welcome to the New Year!!!WBA Welcomes New Board MembersBy Mike Vande Walle, Uncle Mike’s Bake Shoppe
Now that the holidays are over, we need to take a little bit of time to reflect and WRITE up a plan what we expect to accomplish or change this year. (Hint: If you want different results, you must take different actions than you did last year.) My big goal is for the Wisconsin Bakers Association (WBA) to increase your profits, and you say, “How are you going to do this?” You know the old saying “if you want to change things, step outside the box”. Well, for the WBA there isn’t going to be a box to step out of, we got rid of the box. It is going to be my job to push Dave, Jessica, Deb, the board, and myself out of our comfort zones to help improve your bottom line. The WBA will give you weekly ideas on sales training, cutting expenses, new product ideas, a weekly action plan and more. These ideas will have an affect on your bottom line.These new ideas will push the WBA to a new level that you haven’t seen. I expect to hear the bakers say wow the WBA is making a big difference in my bottom line. If you have ideas on how to reach the WOW factor, please email me at [email protected].
Thanks!Mike Vande WalleUncle Mike’s Bake Shoppe
P.S. Your action plan for this week:1. Raise prices (this week)2. Join RPIA (contact Valley Bakers) don’t put it off any longer3. Write up goals and post them in your office4. Step out of your comfort zone5. Have fun at the shop
PRODUCT IDEA OF THE MONTHMake your own Hot Cocoa Mix - Tastes great & easy to make!Ingredients8 lb. 2 oz. Powdered sugar2 lb. 10 oz. Cocoa2- 3.52 lb. Cans Nestle Nido Fortificada (milk powder)(for best results use Nestles (NIDO Fortificada an hispanicmilk powder available at walmart)2 tsp. salt4 tsp. Cornstarch¼ tsp. Cayenne pepperMix together in mixer and then run through sifter.Package directions:Fill cup ½ full of cocoa mix, add hot water and stir! We package it in 12 oz. Clear plastic deli containers and retail it for $4.95. Our ingredient cost is $1.69We also make hot chocolate drinks in our store and use it for that purpose. BB
BEYOND BAKING JANUARY 20133
Presented by the Wisconsin Bakers Association
Monday, March 11, 2013 Wisconsin Restaurant Expo in Milwaukee, WI
Dancing with Cupcakes
Think you have what it takes to win the Cupcake Mirror Ball Trophy? Sign up to compete and showcase your inner cupcake warrior!
Cupcake Warr ior Championsh ip
Top cupcake bakers from Wisconsin will compete!
Round One: Assemble a stunning display featuring 200-400 standard cupcakes incorporating the “Dancing with Cupcakes” theme!
Round Two: Industry professionals will judge three cupcakes, each showcasing a different taste and design; at least one cupcake must contain liquor as the cupcake challenge ingredient!
Round Three: Of the three cupcakes being judged professionally, select one to sample on the show floor! Expo Attendees will vote for both their favorite cupcake flavor and display! Competitors can provide 500 mini-sized cupcakes or sheet cake portions.
• Art of the Cake Competition Enter your wedding cakes or cupcakes
• Pastry Studio workshops• 100s of exhibits• Business seminars• Celebrity keynotes: Donald Driver & Rick Tramonto• And more!
Register to Attend – Just $30www.everythingfoodservice.org
State’s TopBakery Event!
MARCH 11-13, 2013Milwaukee, Wisconsin
Bakery programs presented in
partnership with:
Art of the Cake CompetitionRegister to Attend the Wisconsin Restaurant Expo March 11-13, 2013 Extreme Wedding Cake ChallengeAre you the very best in extreme wedding cake artistry? Can you design and structure a truly unique piece that will hold up for three days of constant ooh’s and aah’s? Whether you prefer fondant or buttercream to enter in the competition, extreme cakes to be on display all three days; professional judging takes place on Monday, March 11 to award gold, silver and bronze medals. The People’s Choice Award will be decided on Wednesday, March 13 at 1:00 pm. Categories for beginners/ students and intermediate/advanced. $25 per cake to enter includes 1 year free membership to WBA (current members not eligible for free membership.)
Sign up to compete and let the EXTREME DREAM Begin!
Creative Cake Decorating CompetitionChoose a design in your specialty: Rolled Fondant, Flowers/Sprays/Designs, Special Occasion or Sculpted/Novelty to become the best in Wisconsin decorating. Cakes on display all three days; professional judging on Monday, March 11 will award gold, silver and bronze medals. Categories for beginners/students and intermediate/advanced. $25 entry fee per cake.
Sign up to compete to be the BEST in Wisconsin decorating!
Moving on for 2013Transitioning from President to TreasurerBy Joe Crubaugh, Fosdal’s Home Bakery
My term for presidency has come to an end, but this does not mean an end to my involvement with the Wisconsin Bakers Association (WBA). I mention this because I have found in the past few years the importance of staying committed and involved within our association along with finding ways to improve my bakery business. More recently, I have had the pleasure of observing the maturation process of our past president, Eric Olesen. Olesen’s long-term vision for the WBA focused on improving communications with our organization. Over the past few years, a lot of work has gone into the use of technology; more specifically, internet and computers. Many of these changes have been a real eye opening experience in terms of being able to communicate with consumers. For instance, Facebook, and the power of a website are changing the way bakers do business. Not too many years ago, it simply was not possible for a customer to place an order via the internet, and believe me; more and more consumers are choosing to do so. I encourage you to become involved within the WBA whether you join the Board of Directors, compete at the WRA Expo, or attend our annual member event. Your commitment to the WBA will surely benefit yourself and your business. The WBA has been a long-standing association with bakers involved in sharing and helping one another in retail baking. Yes, it can be difficult to find the time to get involved with any association when there are so many options available in today’s society but I think you will be pleasantly surprised by the rewards you will gain in dealing with your business for years to come when you actively participate in the WBA. If you are thinking about joining, now is the time to send in your membership application and get involved! I would like to thank WBA’s CEO, David, and his staff for their help during my two-years as President.
Great job!!Joe CrubaughPS. I have accepted the WBA Treasurer position and I am looking forward to staying involved! BB
Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596
OCP Bakers, LLC Prepares for the 2013 Wisconsin State FairThere will be no shortage of Original Cream Puffs®
By Dave Schmidt, President - OCP Bakers, LLC
Since 1924, the Original Cream Puffs®, legendary icon of the Wisconsin State Fair have been made through the efforts of the Wisconsin Bakers Association and Wisconsin State Fair Park as a way to showcase the dairy and agriculture and baking industries so important to Wisconsin’s economy. Every August, the finest dairy ingredients produced by Wisconsin’s farm families have been purchased by the Wisconsin Bakers Association and its subsidiary OCP Bakers, LLC to produce this world record setting pastry. We were saddened to learn of the unexpected closing of our long time whipped cream supplier Golden Guernsey Dairy Since shortly after Golden Guernsey Dairy began they have been the official cream supplier of the Original Cream Puffs® at the Wisconsin State Fair produced exclusively by OCP Bakers, LLC, a WBA subsidiary under a non-disclosed secret formulation. That agreement is now closed. There will be no shortage of our Original Cream Puffs® for the 2013 Wisconsin State Fair and we anticipate the continued commitment to Wisconsin’s agriculture and dairy economies to be showcased for many generations to come through this symbol of Wisconsin’s favorite dessert, the Original Cream Puffs® at the Wisconsin State Fair. We would like to thank the Golden Guernsey employees both past and present, our dairy farm families, as well as our many distributors for your continued great work and dedication in supplying the best whipping cream in the world to us for all these years. God bless and best of luck to all of you in your future. Thank you for your understanding as we prepare for the 2013 Wisconsin State Fair. BB
Student Spotlight – Amber BehmRecent Madison College graduate ready to tackle life after collegeBy Amy Behrendt
The future is wide open for Amber Behm. The recent graduate from Madison College in Madison, Wis. said she’s excited about the career opportunities opening up in 2013! The New Year means new beginnings for her! Behm graduated in December from the Baking and Pastry Arts program, and recently completed her Cake Certificate. A career in baking/pastry arts has been a long-time dream for the Sun Prairie, Wis. native. “I decided a career in baking was for me over the course of my whole lifetime; really, because it’s always been a passion, but only in the past few years have I finally decided to go to school for it,” Behm said. “I already have a background and schooling in business, so I hope to marry the two and someday have my own bakery business.” Classes in breads and decorating were highlights for Behm during her time at Madison College. “The classes I have enjoyed most have been the decorating classes, because I love learning the techniques to make all kinds of intricate details,” she said. “The bread baking classes are also favorites, and I want to do more baking with savory breads in the future.” Along with her classes, Behm also got involved with other activities to hone her skills. “Outside of school, my classmates and I just competed in a gingerbread house competition for charity,” she said. “It was so much fun! I also got the opportunity to make a five-tier display cake, showing two different styles of decorating for our school’s centennial event last month. That was a real challenge, and I’m proud of how well it turned out.” Behm also graduated from Madison College with some on-the-job experience. “So far, I have worked in the chocolate kitchen of Gail Ambrosius Chocolatier in Madison, and I spent the summer decorating ice cream cakes for Dairy Queen,” she said. “And one of my part-time jobs currently is at the bakery of my local grocery store.” So what’s next for Behm, with her baking/pastry arts degree in her hand? If she has her way, learning more about one of her favorite aspects of her classes: Breads. “My career goals in the future include working as a baker, and I’d especially like to get more experience working with breads,” she said. “A career as a pastry chef in a restaurant also would be very interesting to me. I want to continue decorating, too, and would love to find an accomplished wedding cake decorator to work with as a mentor. “Ultimately, one day I hope to have my own business in the field of baking & pastry arts.” Despite her busy school and work schedule, Behm did enjoy a little free time as she finished her degree. “When I’m not up to my ears with school and work, I enjoy walking my dog: A feisty little Westie named Maggie,” she said. “Before going back to school, I used to skate with a roller derby rec. league, and I hope to re-join the team after graduation.” BB
Amber BehmPhoto provided by Amber Behm
BEYOND BAKING JANUARY 20138
IDDBA Seeks Decorators to Compete18th Annual Cake Decorating Challenge to be held June 2-4, 2013Press Release By Jessica Hughes, IDDBA
The International Dairy-Deli-Bakery Association’s™ (IDDBA) 18th annual Cake Decorating Challenge will be a featured event at the annual Dairy-Deli-Bake Seminar and Expo, to be held June 2-4, 2013, in Orlando, FL. Three store-level decorators will have the opportunity to create show-stopping displays that promote their artistic abilities and show off the talent and hard work that sells cakes for their companies. After 18 Cake Decorating Challenges, one might think it difficult to find new, interesting, and creative talent. But, each year, the IDDBA contestants deliver. There is no end and no limit to their creativity. Their cake decorating mastery and originality impress every time! Judges are looking for decorators who have skills in three areas: production cakes, theme cakes, and wedding cakes. The challenge begins with creating enough production cakes to fill an 8’ bakery case on Day One. Day Two is devoted to the creation of a custom-design wedding cake. On the last day, each contestant will decorate three cakes of their choosing, one from each category: special occasion, theme/event, and decorator’s choice. Three contestants (one store-level decorator from each of three supermarkets) will compete for first, second, and third place trophies. IDDBA will cover transportation, lodging, and meals for each contestant during the contest. Materials and tools will be provided and each contestant will be able to keep the full set of professional cake decorating tips and supplies used for the challenge. It’s easy to enter. Cake decorators need only to send a photo album of the best cakes they have ever decorated, along with an entry form. The more photos sent, the easier it is for the selection committee to determine the skill level when choosing the contestants. Photo albums will be returned. Supermarket retailers may enter as many cake decorators as they choose. The deadline for entering is February 14, 2013. Visit the IDDBA Web site, www.iddba.org/cakedecorating.aspx, for more information and an entry form. Contact Anne Terrien, at 608-310-5000 or [email protected], with any questions. 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 Web site, www.iddba.org. BB
RBA Roadshow - SeattleSunday, March 3, 2013 Renton Technical CollegeBy Susan Nicolais, Retail Bakers of America
On Sunday, March 3rd, the Retail Bakers of America (RBA) will host the second in the new RBA Roadshow series. Designed to bring bakers, cake decorators, vendors, students and educators together, this one-day event will be held at Renton Technical College in Renton, WA. RBA is building on the success of the RBA Road Show-Chicago, the first in regional education programming that RBA provides. The day will begin with the ever popular bakery tours. Tour participants will visit Bakery Nouveau, Cupcake Royale and Shoofly Pie. The program then segues into the vendor showcase which is a table-top trade show with top vendors from the baking industry. Vendors include Dawn, BakeMark, Bella Cupcake Couture, Puratos, Lucks and many more! A buffet lunch will be served during the vendor showcase. Attendees will have a great selection of educational offerings to choose. The educational offerings will be in the afternoon and include:
• Fun, Single-Serve Desserts (Charra Jarosz)• The Art of Shoe Making (Norm Davis and Zane Beg)• Brushed Embroidery and Advanced Piping Techniques (Mary Ann Quitugua)• Pricing for Profit: “As Seen on TV” Cakes (Beth Fahey)• Craving Success: A Start-Up Junkie’s Path from Passion to Profits (Melody Biringer)• Champagne Wishes and Budweiser Budgets: Defining Your Sales Process (Renee Rouwhorst)• All-Natural Baking (Puratos)• Baking with Whole Grains (Tina Powers)• Laminated Doughs: Danish and Puff Paste (Erhard Volcke)
The program will end in time for attendees to travel home or to spend time in the Seattle area. The schedule for the Road Show is:
Bakery Tours (7:30am - 11:30am)Buffet Lunch (11:30am - 1:00pm)Vendor Showcase (11:30am - 5:00pm)Educational Sessions (1:00pm - 5:00pm)
Kenneth Downey, RBA president, says that “RBA’s refocus on education has made the RBA Road Show a signature piece of our programming for the bakery industry and our members. We hope to continue to build on the success of the first Road Show in Chicago and to move to more areas of the country to reach the bakers where they live.” Pricing for the event is as follows:
All Inclusive: (tours, lunch, vendor showcase and education): $125.00Tours, Lunch and Vendor Showcase only: $75.00Education, Lunch and Vendor Showcase only: $75.00Vendor Showcase only: $20.00
Tickets may be purchased on Eventbrite at http://rbaroadshow.eventbrite.com/
Retail Bakers of America (RBA)—a 501(c)6 not-for-profit national trade association located in Slidell, LA- caters to retail bakeries, allied suppliers, educators, students and other industry partners, and is committed to the success of the retail baking industry. Founded in 1918, RBA works as the bakers’ business partner and resource provider, and is the nation’s premier source of industry information. More information is available at www.rbanet.com. BB
BEYOND BAKING JANUARY 201310
you need to join in on the LARGEST Bakery Show in the Upper Midwest
February 23 – 24, 2013Treasure Island Resort and CasinoRed Wing, MN
Gathering of People With a Passion Vendors With Fervor Zeal for New Innovations Intense Schedule of Events Enthusiasm for the Baking Industry Eager Baked Foods Contestants Ardent Cake Decorating Contests Warm Environment Hot New Items Demonstrated Fresh Baked Product Strong Educational Sessions Exciting Banquet Value in Educational Sessions by
professionals for registered participants Hands-on sessions with out having
to travel for top notch opportunities Big door prizes to be won
Big-screen HDTVs Blu-ray players Garmin GPS units Prizes to exceed the VALUE of $5000
2013 Upper Midwest Bakery Association Convention
Extending the 2008 Farm Bill is the Right Move ABA urges Congress to consider important baking industry issuesBy Cory Martin, ABA
The American Bakers Association (ABA) fully supports the nine-month extension of the Food, Conservation and Energy Act of 2008 into the 113th Congress. The 2008 Farm Bill was extended as part of the tax package aimed at avoiding the so-called fiscal cliff. “Extending the 2008 Farm Bill will provide for a more transparent and robust debate of all farm bill policies that impact the entire grain chain, including bakers,” said ABA President and CEO Robb MacKie. “Rushing a new five year farm bill through a lame duck Congress at the expense of transparency would not only have been a disservice to bakers across the country, but to the hundreds of thousands of baking industry employees who are directly impacted by the farm bill.” “While members of the House of Representatives who are on the Agriculture Committee are very familiar with the plans for a new five year farm bill, the vast majority of the House has not been focused on farm bill policies and have instead been focused on major economic issues impacting the country, including the fiscal cliff,” said Cory Martin, ABA director of government relations. “Forcing a farm bill through the lame duck would have been irresponsible as it would not have allowed for each member of the House of Representatives to carefully consider agricultural policies.” “ABA has worked closely with many members of Congress seeking to reform the current U.S. sugar program,” added Mr. MacKie. “Having an open debate during the 113th Congress will give each member of Congress the needed time and opportunity to carefully determine how their constituents stand on this and many other issues impacting the baking industry.” ABA looks forward to continuing to work with Congress to pass a new Farm Bill in 2013. BB
Benefits of WBA Membership * Group business insurance programs
* Credit card program
* Baking Buzz email subscription
* Member newsletter, “Beyond Baking”
* Legislative directories—federal and state
* Baking industry promotions and events * Scholarship programs
* Workshops and conventions
* Education and training opportunities
* Friendship and advice
...and more!
Bakers Service Unlimited, Inc., West Allis, WIBear Stewart Corp, Chicago, ILBurke Candy , Milwaukee, WIClasens European Bakery, Middleton, WICook Specialty Company Inc., West Allis, WIDave’s County Market, Merrill, WIDunbar Systems Inc., Lemont, ILFosdal’s Home Bakery, Stoughton, WILake Geneva Pie Co., Lake Geneva, WILawrence Foods, Elk Grove Village, ILLawrence Foods, Twinsburg, OHLinda’s Bakery, Inc., West Salem, WIMelody Cookies, Oak Creek, WIMiller’s Bakery, Milwaukee, WISimon Bakery, Appleton, WISweet Perfections Bake Shoppe, Waukesha, WITrig’s Bakery , Rhinelander, WIUncle Mike’s Bake Shoppe, De Pere, WIVande Walle’s Candies, Inc., Appleton, WIWest Side Bakery, Sheboygan, WIZingen & Braun Insurance Agency, Brookfield , WI
Thank You!
Welcome to our newest members!
Miss Julia’s Bake Shoppe LLC, Brookfield, WIKing Arthur Flour, Beaver Dam, WI
The WBA would like to thank the following members for renewing their memberships:
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Alternative Communications, Inc.Jesse Gnas
(262) 367-2200 American Industrial Leasing
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WBA Credit Card ProgramJohn Gay
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Wisconsin Bakers Association2514 S. 102nd St., Suite 100
West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2013 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.