Embed Size (px)
DESCRIPTION
WBA Member eNewsletter
Citation preview
Volume 79, Issue 1
Cover Photo: Blueberry Cheesecake
INSIDE THIS ISSUEA NEW YEAR, A NEW CALENDARPlanning Ahead for ‘Food Holidays’
2015 MIDWEST FOODSERVICE EXPOArt of the Cake Registration Now Open
FVTC CULTURAL CUISINEPurchase Your Tickets Today!
3
49
WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227
Phone: (800) 542-2688Fax: (414) 258-5582
Email: [email protected]: www.wibakers.com
BOARD OF DIRECTORS2014-2015
Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552
Executive Committee Interim President - David Weber Weber’s Bakery Lodi, WI (608) 592-4115Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN
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 Bice 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 Brandon 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.
BEYOND BAKING JANUARY 20153
A New Year, a New Calendar Full of Bakery Holidays By Jessica Hoover
From Cherry Pie Day (Feb. 20th) to National Brownie Day (Dec. 8th), it’s easy to get overwhelmed by all of the “National” bakery holidays. It seems that almost every bakery product has been assigned a day on the calendar! Yet, when do we usually hear about those days? On the day of or maybe the day after. How does anyone find out what these days are in advance?
There are a number of reliable websites that provide a list of every ‘food’ holiday imaginable. Take a look at www.thenibble.com and www.foodimentary.com. Both of these websites have an extensive list of bakery holidays.
Besides those product specific holidays, there are a couple of other major baking holidays coming up. Valentine’s Day (Feb. 14th) and Fat Tuesday (Feb. 17th) are right around the corner. There’s also Pi Day (Mar. 14th), St. Patrick’s Day (Mar. 17th), and Easter (Apr. 5th). Now is the time to review what products are your best-sellers and what new products you want to add to your menu.
Uppe
r Midwest Bakery Association
20
15 A n n u a l C o n v e n
t io
n
imagination ++=
innovationeducationUMBA
Imagination:Spark your creativity.
Innovation:View the latest trends
and technology.
Education:Take in sessions by top
notch presenters
Upper Midwest Bakery Association755 Milwaukee Ave. SWHutchinson, MN 55350
PRESORTED STDUS POSTAGE
PAID Detroit Lakes, MNPermit No. 14
2015 Annual Upper Midwest Bakery
Association ConventionFebruary 21 & 22, 2015
Treasure Island Resort and Casino, Red Wing, MN
Attend the LARGEST Bakery Showin the Upper Midwest!
It’s ALL Here
Bakery education, workshops and displays
Networking with fellow bakers
The latest products in baking And more!
March 9-11, 2015Wisconsin Center
Milwaukee, Wisconsin
Bakery programs presented in partnership with:
Join Us at the Region’s TOP
BAKERY Event!
Get Social with the Expo
www.everythingfoodservice.org
ART OF THE CAKECOMPETITION
Midwest Foodservice ExpoMarch 9-11, 2015Wisconsin Center
400 W. Wisconsin Ave.Milwaukee, WI
OFFICIAL REGISTRATION FORMThe Art of the Cake Competition is open to beginners/students (up to 3 years experience) and professionals (3+ years experience). The competition is divided into four separate contests: Creative Cake Decorating Competition (CCDC), Extreme Wedding Cake Challenge (EWCC), Cupcake Warrior Championship (CWC), and Baker’s Best Gluten Free Dessert (BBGF). Entries in the CCDC and EWCC are further divided by skill level. Additional information and rules for each contest are available online at www.wibakers.com. Admission to the Midwest Foodservice Expo is included with registration for each competitor. The registration deadline for the Art of the Cake Competition is Friday, February 27, 2015.
Competitor Name:
Bakery:
Address:
City, State, Zip:
Phone: Email:
Creative Cake Decorating Competition (CCDC)Refer to the rules for complete information about the Creative Cake Decorating Competition.
Skill Level: Number of Entries:☐ Beginner/Student☐ Advanced/Professional
☐ Yes, I would like to enter the Creative Cake Decorating Competition!
Cupcake Warrior Championship (CWC)Refer to the rules for complete information about the Cupcake Warrior Championship.☐ Yes, I would like to enter the Cupcake Warrior Championship!
Team Name: Will you need electricity? ☐ Yes ☐ No
Extreme Wedding Cake Challenge (EWCC)Refer to the rules for complete information about the Extreme Wedding Cake Challenge.
Division/Category: Skill Level:
Extreme Groom’s Cake ☐ Beginner/Student☐ Advanced/Professional
Extreme Wedding Cake - Buttercream ☐ Beginner/Student☐ Advanced/Professional
Extreme Wedding Cake - Fondant ☐ Beginner/Student☐ Advanced/Professional
☐ Yes, I would like to enter the Extreme Wedding Cake Challenge!
Baker’s Best Gluten Free Dessert (BBGF)Refer to the rules for complete information about the Baker’s Best Gluten Free Dessert.☐ Yes, I would like to enter the Baker’s Best Gluten Free Dessert!
Gluten Free Product Flavor:
Entry FeesNo entries will be accepted after 2/27/2015. All entries must be registered in advance. The Entry Fee for each contest is $25 per entry. The fee includes a 1-year free membership to WBA. Current WBA Members are not eligible for free membership.
CONTEST: # of ENTRIES: FEE: TOTAL:Creative Cake Decorating Competition x $25
Cupcake Warrior Championship x $25
Extreme Groom’s Cake x $25
Extreme Wedding Cake - Buttercream x $25
Extreme Wedding Cake - Fondant x $25
Baker’s Best Gluten Free Dessert x $25
Amount Due: $___________
Payment☐ Check (payable to Wisconsin Bakers Association)
☐ Credit Card Number _______________________ Exp. Date _________ CCID (3 digit code on back) _______
Name on card ______________________________ Signature of Cardholder __________________________
Release: The Art of the Cake Competition is held in conjunction with the Midwest Foodservice Expo and is presented in partnership between the Wisconsin Bakers Association (WBA) and the Wisconsin Restaurant Association (WRA). By signature of this registration and release form, the contestant fully releases all rights to photos, publication and other sources of mediafor all work produced exclusively for, during and in the complete time frame of the event. Contestant is subject to all registrationfees, applicable taxes, and all other related expenses on behalf of him/her entering the above competition. Contestant agrees toabide by all rules set forth by the WBA for this competition. Contestant understands that the WBA, WRA, or any sponsors assume no responsibility for loss, theft or damage to displays or personal items at the Midwest Foodservice Expo and agrees to indemnifyand hold harmless the WBA, WRA, and all sponsors from and against all claims, demands, costs, loss, damage, expense, attorney’s fees and liabilities growing out of, or arising from, caused or occasioned by my activities in The Art of the Cake
Signature ___________________________________ Date ________________________
Send completed form along with payment to:Wisconsin Bakers Association 2514 S. 102nd Street, Suite 100 West Allis, WI 53227
More information: www.wibakers.com or contact Jen at [email protected] or (800) 542-2688
American Bakers Association Poised To Share ‘The Power Of Baking’ In 2015Press release by American Bakers Association
ABA is kicking off its year-long efforts to share “The Power of Baking” with the industry, policymakers and key influencers. Driven by economic, consumer and nutri-tion research, ABA will be highlighting the Power Facts about one of America’s most powerful industries. ABA plans to tell the
story of baking’s strength as an industry by emphasizing four key message points or Power Facts over the next year and in particular, at the 2015 ABA Convention taking place March 29 – April 1, 2015, at the Ritz Grande Lakes, Orlando, Fla.
Power Fact No. 1: #1 RETAIL DRIVERBread and baked goods drive more trips to the store than any other category.
Power Fact No. 2: >90% HOUSEHOLD CONSUMPTIONThe percentage of households that buy fresh bread and rolls, crackers and cookies is greater than 90 percent for each of these segments.
Power Fact No. 3: $102B IMPACTThe baking industry’s direct economic impact on the U.S. economy is $102 Billion supplying over 706K jobs, generating $38.5 Billion in taxes and $31.5 Billion in wages.
Power Fact No. 4: GROWTH CATEGORYAlmost all segments across the baked goods category are experiencing growth in both dollar and unit sales. In today’s economy, that’s something to brag about.
More of this powerful story will unfold at the convention where sound messages about the industry will be revealed along with a number of compelling keynote speakers. The speaker program will focus on how to harness the power of leadership to become successful in business and in life. ABA officially kicked off its Power of Baking theme with an energy bar promotional mailing announcing that registration is now open. It also served as members’ first introduction to the Power Facts. Members can expect to see more Power of Baking messaging across all ABA platforms and communication mediums over the next year. Registration for the 2015 ABA Convention is now open and can be found at: www.americanbakers.org/2015ABAConvention. Details and more information about speakers and the convention program will be unveiled over the weeks to come.
About the American Bakers Association:The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in economic activity annually and employs more than 706,000 highly skilled people. BB
US Gluten-Free Food Retail Market Reaches $973 MillionPress release by Packaged Facts
The gluten-free market is cementing its staying power as more than a mere dietary fad and continues to make national headlines, including a recent announcement by popular foodservice chain Pizza Hut that it will begin offering gluten-free pizza. In the retail sector, sales of gluten-free foods posted an impressive compound annual growth rate (CAGR) of 34% over the five-year period ended in 2014, when market sales reached $973 million, according to market research publisher Packaged Facts in the recently released report Gluten-Free Foods in the U.S., 5th Edition.
The report can be obtained by visiting: http://www.packagedfacts.com/Gluten-Free-Foods-8108350/.
“Retailers have embraced the gluten-free trend by stocking more gluten-free items, featuring them in store, and launching their own private label brands. In addition, retail chains have been courting the gluten-free consumer with a variety of festivals and events,” says Packaged Facts research director David Sprinkle.
Packaged Facts’ July/August 2014 survey data reveals that more than a third of consumers claim gluten-free/wheat-free is an important factor when they are shopping for food. In addition, a quarter of survey respondents had purchased or used food products labeled gluten-free in the three months prior to the survey.
Looking ahead, the gluten-free market’s momentum isn’t expected to wane anytime soon. Packaged Facts projects sales will exceed $2 billion in 2019. Gluten-Free Foods in the U.S., 5th Edition highlights several key factors favoring continued growth in the market, including:
Consumer trends, including use of, interest in, and opinions about gluten-free foods; Growth in demographic groups showing a strong propensity to purchase gluten-free foods; The escalating prevalence of health problems associated with diet; More and better-quality gluten-free food products that are readily available in mainstream retail channels; The growing presence of large marketers in the segment; and A ruling by the Food and Drug Administration on the definition of “gluten free” that will level the playing field among manufacturers.
In Gluten-Free Foods in the U.S., 5th Edition, Packaged Facts’ analysis focuses on traditionally grain-based products in the following categories: Salty Snacks, Crackers, Pasta, Bread, Cold (ready-to-eat) Cereal, Cookies, Baking Mixes, Frozen Bread/Dough, and Flour. For further insights from this and other reports in Packaged Facts’ industry leading catalog of food and beverage reports, please visit: http://www.packagedfacts.com/.
About Packaged Facts -- Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer demographics and shopper insights, consumer financial products and services, consumer goods and retailing, consumer packaged goods, and pet products and services. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn, Twitter, and Google+. BB
Center Stage Events:
Yes, we will attend Cultural Cuisine 2015! Send this form and a check (made payable to FVTC) to:
FVTC, Attn: Chef Jeff, 1825 N. Bluemound Drive, P.O. Box 2277, Appleton, WI 54912-2277
Name: ________________________________________________________________________ Phone: _____________________________
Address: ___________________________________________________________________________________________________________
City: __________________________________________________________ State: ______________ Zip Code: ____________________
Please reserve ______ tickets @ $40 each in advance only $ _________________________________ Total amount submitted
Please purchase your tickets today. This event sells out every year.Tickets will be mailed.
• Gallery Hors d’oeuvres: Stroll through endless cultural hors d’oeuvre buffets
• Sparkling Beverage Fair: Refresh your palate with spirits and refreshments (non-alcoholic beverages included; beer & wine available for purchase)
• Silent Auction to be held in the Jones Dairy Farm Culinary Theatre: bid on a wide variety of entertaining items
• Raffle: Your chance to win tantalizing treasures
Presented by:
Fox Valley Technical College’sCulinary Arts and Hotel & Restaurant Management Students & Staff
In conjunction with:
Wisconsin Restaurant Association-Big Four Chapter • Fox Valley Culinary Association • Fox Cities Lodging & Hospitality Association
Sunday, February 224-7 p.m.
$40 per person • $55 at the door
Fox Valley Technical College1825 N. Bluemound Drive, Appleton
(Use Entrance 10)
IDDBA Expands Mobile, Online Training with
Seven New Free Cake-Decorating Courses
Press release by IDDBA
The International Dairy-Deli-Bakery Associa-tion™ (IDDBA), a nonprofit membership orga-nization serving the dairy, deli, bakery, cheese and supermarket foodservice industries, contin-ues to expand its mobile and online training with the addition of seven new free cake-decorating courses at training.iddba.org.
The new cake-decorating courses now available are:
- Base Icing- Cake Toppers 1: Stems & Flowers-Cake Toppers 2: Pre-Made Decorations- Decorating Basics 1: Writing Practice- Decorating Basics 2: Lettering- Decorating Basics 3: Shells & Borders- Efficient Cake Production
The courses are the latest additions to training.iddba.org and its corresponding mobile site, a growing online training resource comprised of over 65 short videos accessible through smart phones, tablets, laptops, desktop computers, and other Internet-connected devices, including some depart-ment scales. Available in both English- and Spanish-language formats, the free courses cover subjects such as food safety, customer service, cake, cheese, deli, and bakery.
IDDBA also offers a special corporate customized service for IDDBA that enables them to readily centralize their service associates’ education training at training.iddba.org and instantly track their quiz scores and course completions. IDDBA online courses are also available on its YouTube channel, www.youtube.com/user/Iddba
“Knowledge builds confidence, and our new cake-decorating courses are designed to give bakery department associates the resources they need to create appealing and captivating designs that catch customers’ attention and lead to more bakery department sales,” said Mary Kay O’Connor, VP Education, IDDBA. “These engaging, free courses are designed to bring new associates quickly up-to-speed on cake decorating techniques, as well as serve as refreshers for more experienced bakery associates.”
To learn more about IDDBA online training and to schedule a live tutorial to learn how to customize the site, contact Eric Richard at [email protected] or 608-310-5000. BB
BEYOND BAKING JANUARY 201510
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
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2015 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.
