Volume 79, Issue 7

Cover Photo: Cravin D. Cream Puff

INSIDE THIS ISSUEWISCONSIN STATE FAIR RECAPAnother Successful Year for WBA

HILLER SCHOLARSHIP AWARDEDThree Students Receive Scholarships

BAKERY EQUIPMENT REPAIR CLASSIdentify and Fix Common Problems

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

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

Email: info@wibakers.comWebsite: 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 Webers 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 Tamaras the Cake Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace Foods Muskego, WI (262) 679-1166 Brandon Grebe Grebes Bakeries Milwaukee, WI (414) 543-7001

WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis, WI (414) 258-5552Nicole Hensch 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.

RBA on the Road Again!

Designed to bring bakers, cake decorators, vendors, students and educators together. This one day event will highlight the latest techniques, business

best practices, and valuable networking with industry professionals.

RBA Roadshow Event Schedule Bakery Bus Tours (7:30am - 11:30am) Hands-On Classes (8:00am 11:30am)

Networking Box Lunch (11:30am - 1:00pm) Vendor Showcase (11:30am - 4:00pm)

Educational Sessions (1:00pm - 5:00pm)

Retail Bakers of AmericaRoadshow | Milwaukee, WISunday, October 25th, 2015

Milwaukee Area Technical College

RBA Networking Event | Saturday, October 24th from 6pm -8pmJoin us for a fun cocktail party at Jackson's Blue Ribbon Pub. The cost is

$30 per person and includes heavy appetizers, two drink tickets.

Register Online Today! www.RetailBakersofAmerica.org

RBA | 800.638.0924 | Bernadette@RetailBakersofAmerica.org

A Successful State Fair for the Wisconsin Bakers AssociationBy Nicole Hensch

Mostly favorable weather and the highest attendance numbers in decades lent themselves kindly to a successful State Fair run for the Original Cream Puff Bakers (OCP) and the cream puff operation. For the third straight year, State Fair attendance topped the 1 million mark. Over the 11 day run of the Fair, OCP sold more than 400,000 cream puffs. The bakery experienced record highs in both sales and number of puffs sold on the first Saturday of the Fair (August 8). Nearly 47,000 puffs were sold with sales nearing $145,000 for the day.

More than 200 employees were part of Team Cream Puff and helped keep the dairy bakery running 24 hours a day during the run of the 2015 Wisconsin State Fair, including more than a dozen assistant bakers from the baking program at Milwaukee Area Technical College.

Though the temperate weather over the first week of the Fair gave way to some heavy rain and extreme heat the final weekend, Im very happy with how Team Cream Puff and OCP performed over the course of the Fair, said Dave Schmidt, CEO of Original Cream Puff Bakers and President of the Wisconsin Bakers Association.

We are proud to provide the iconic treat of the Wisconsin State Fair and the official dessert of the state of Wisconsin. People wait all year to indulge in a State Fair cream puff and we love being able to supply them.

Heather Wojciechowski-DeCaire of the Milwaukee Admirals won the Celebrity Cream Puff Eating Contest for the third straight year and will now retire as the reigning title holder and Cream Puff Eating Champ Emeritus. She said shes already training a co-worker so the Admirals can continue their supremacy at the top.

The public Cream Puff Eating Contest featured a few repeat champions and a few puff-offs amongst the 18-59 and 60 and over group to declare a Grand Champion of cream puff eating. The 2016 Wisconsin State Fair will take place from August 4-14, 2016. BB

Three Students Awarded Robert W. Hiller Scholarship in 2015By Nicole Hensch

Congratulations to the winners of the 2015 Robert W. Hiller Scholarship, a national scholarship established through the Wisconsin Bakers Association (WBA). This year marks the eleventh year the award has been given to a student studying in the area of baking/pastry arts. This year three promising young women were selected to receive the award based on their enthusiasm and dedication to their training and the baking industry as a whole.

Kamryn Green of Farmington, Mich., Kelli Jones of Kenosha, Wisc. and Arin Zajkowski of Appleton, Wis. are the 2015 recipients of the Robert W. Hiller Scholarship. It didnt take our committee long to decide that all three of these applicants were worthy, said Dave Schmidt, CEO of the WBA. Their commitment to their education and career goals, as well as the future of our industry, made it easy to make the unprecedented move to award three scholarships this year.

Green will enroll at Johnson and Wales University in Providence, RI in September and plans to dual enroll in the Baking & Pastry Arts Associate degree program and the Food Science Entrepreneur-ship Bachelors degree program. She already completed a two-year culinary training program through her high school and the Oakland Schools Technical Campus in Wixom, MI.

This scholarship gets me one step closer to really reaching my dreams. When Im in school I want to be focused on making a cake, not worrying about paying for the next semester, said Green.

Jones is currently enrolled at the Art Institute of Wisconsin. She is pursuing baking and pastry after realizing a year intro a traditional undergraduate program that she really dreamed of work-ing in and owning her own bakery. Jones currently works as a third-shift donut maker at Paiellis Bakery in Kenosha. Transferring schools was the best decision I have made in my entire life. I was passionate about my schoolwork again and loved going to school every day. I was finally surrounded with people who had the same interests, goals and dreams that I had, said Jones in her application essay.

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Zajkowski begins class at Fox Valley Technical College in the fall studying both Restaurant Management and Culinary Arts. She works as a cake decorator at Mom and Pops Bakery in Kimberly, Wis. Since Ive been old enough to stand on a chair and pour ingredients in a bowl, Ive wanted to go into the culinary industry, said Zajkowski. I love working with food and being able to eat what you make. You learn different cultures and different ways of life through food and I just love that.

The Robert W. Hiller Scholarship Fund was established to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship is awarded per academic year to the applicant who can best demonstrate this career commitment. The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000, by the members of the WBA in honor of Robert (Bob) and the late Sandy Hillers life long commitment to the retail baking indus-try. The program intends to provide a financial resource for the education of students who will be the future of the baking industry.

In addition to the Robert W. Hiller Scholarship, the WBA has the WBA Scholarship available. The Wisconsin Bakers Associations education committee submitted recommendations to the Board of Governors on Oct. 24, 1983, to implement the WBA Scholarship Program. The first scholarship awards were later presented in 1984. Since then, the WBA has awarded more than $25,000 in WBA Scholarships. This award is available to Wisconsin students. BB

FVTC Culinary Grad Wins National Pastry Chef of the YearBy Fox Valley Technical College

Appletons Laura Johnson-Lachowecki, a 2012 honors graduate of Fox Valley Technical Colleges Culinary Arts and Hotel & Restaurant Management programs with a certificate in advanced baking, won the American Culinary Federation (ACF) Pastry Chef of the Year award during the ACFs annual Cook. Craft. Create. National Convention in Orlando. Her winning presentation featured themes pertaining to cookies, a plated dessert, and a Disney princess showpiece. Johnson-Lachowecki currently works as a floor chef for the University of Notre Dame Food Services department, where she oversees a staff of eight. The ACF-certified Culinarian (CC) also supervises pastry orders for the catering services at a four-star hotel on Notre Dames campus. While attending FVTC, Johnson-Lachowecki earned a gold medal in a hot food plate category as part of a student team at the Wisconsin Restaurant Association College Culinary Arts Competition in Milwaukee.

During the pursuit of her double major at FVTC, she gained industry experience by working as a line cook

for Sliders Bar & Grill in Menasha. Johnson-Lachowecki was also part of the student-run Culinary Club at FVTC, where she worked in a leadership role regarding the annual Cultural Cuisine event, one of the colleges largest annual fundraising events. The ACF Pastry Chef of the Year award was established in 2004. It recognizes a pastry chef who has demonstrated exemplary performance in both culinary and leadership skills. More than 1,000 chefs, cooks, students, and food service professionals attend the convention each year. Established in 1929, the American Culinary Federation represents the standard of excellence for chefs in North America. The organization has more than 17,500 members and nearly 200 chapters, and it offers educational resources, training, apprenticeships, and programmatic accreditation. BB

Laura Johnson-Lachowecki

Photo provided by FVTC

BEYOND BAKING JULY-AUGUST 20157

IBIE Opens Its Call for Speakers for 2016 Education ProgramPress release by IBIE

The International Baking Industry Exposition (IBIE), the largest baking industry event in the Western Hemisphere, officially opened a call for speakers for its upcoming education program. The education program begins October 8 and continues through IBIE, October 8-11, 2016, at the Las Vegas Convention Center. Known as the Baking Expo that brings together the entire grain-based food industry, IBIE is seeking professional speakers, business experts, cake decorators and other industry professionals who have expert knowledge about the baking industry to leverage their unique insights in informative, hands-on and leading-edge sessions.

A Gold 100 Honoree by Trade Show Executive (TSE) and ranked 43among the 250 Best Trade Shows across the country this April by Trade Show News Network (TSNN), IBIE 2016s educational programming will cover industry challenges and provide solutions to elevate baking professionals while helping their businesses thrive. The IBIE educational program is backed by the following leading industry associations: American Bakers Association, Bakery Equipment Manufacturers and Allieds, Retail Bakers of America, Bread Bakers Guild of America, Tortilla Industry Association, AIB International, Biscuit and Cracker Manufacturers Association and more to be announced.

The only event in the U.S. to showcase all of the latest baking technology, IBIE assembles the complete array of equipment, ingredient, supply and business solutions for baking professionals. IBIE will offer cake-decorating demonstrations, along with a deep dive into a wide range of topics including retail and commercial baking trends, food safety and sanitation matters, and baking equipment developments.

This show brings together over 20,000 professionals from across the globe, and we understand that in this industry, there is a lot we can learn from each other, said Andrea Henderson, Education Task Force Chair of IBIE. In 2013, IBIE had more than 70 sessions and we expect to bring in even more great content and speakers in 2016. Receiving a dynamic range of speakers and proposals for the 2016 show will help build an interactive educational program that offers insights across the entire baking industry spectrum.

Those interested are welcome to propose topics such as new technology, working with millennials, marketing technology specific to the baking industry, the healthy eating movement or a topic related to the applicants specific expertise.

For more information or to submit a proposal to speak at IBIE 2016, visit www.IBIE2016.com/call-for-speakers. BB

Bread Bakers Guild To Hold Bakery Equipment Repair ClassPress release by Bread Bakers Guild of America

Anyone who has ever worked in a bakery knows how a single piece of malfunctioning equipment can bring your entire production to a grinding halt. But if you know what to look for, you can get things up and running quickly and avoid down time and massive repair bills.

On September 12-13, The Bread Bakers Guild of America will hold a practical class on bakery equip-ment repair at Johnson & Wales University in Den-ver, CO. Equipment Guru Kurt Schmitt will teach participants to identify and fix common problems. Students will learn about thermostats, electrical relays, converting from single phase to 3-phase, and how to set up a preventive maintenance plan. The class will also visit local bakeshops to view their equipment and discuss troubleshooting.

The MacGyver Approach to Bakery Equipment Repair is part of The Guilds 2015 class series, Revival: Whats Old Is New, which includes hands-

on artisan bread and pastry classes blending traditional and contemporary ideas, as well as classes that share valuable practical information for professional bakers. These classes are part of The Guilds mission to shape the skills and knowledge of the artisan baking community. Please visit www.bbga.org to see the complete 2015 events calendar.

Kurt Schmitt, fourth-generation baker, received a tool kit for Christmas when he was six. He was later discovered sawing off the porch beam, because, as he explained to his perplexed father, he had to know what would happen to the roof. Thus began a lifelong fascination with how things work. Kurt has licenses in electrical and refrigeration and has learned how to program PLCs. He created a doughnut fryer that is still operational 20 years later, and installed his own walk-in cooler and freez-er designs. Kurt is co-owner of Deerfields Bakery in Illinois. As the chief equipment troubleshooter, he can often be found sitting cross-legged on the floor, tuning in to the problem.

Johnson & Wales University is a private, non-profit NEASC-accredited institution whose unique edu-cation model is designed to inspire professional success and lifelong intellectual growth. The Denver, CO, campus includes 26 park-like acres set against a stunning Rocky Mountain backdrop, only 10 minutes from downtown.

The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.

A flyer and registration form for this class may be downloaded at www.bbga.org. BB

ABA Fall Policy Conference Offers Baking Industry Event Like No OtherPress release by American Bakers Association

The American Bakers Association (ABA) is pleased to announce that registration is open for the 2015 Fall Policy Conference, taking place October 20-22, at the Marriott Marquis in Washington.

Looking to the industrys future, the ABA Fall Policy Conference fosters the education and development of the industrys next generation of leaders. Offering leadership training, advocacy education, Capitol Hill lobbying visits, networking opportunities, and more, this Conference brings together aspiring industry leaders. Attendees will learn about policy issues and get access to consumer trends and leave with valuable take-aways to enable them to grow professionally.

Participating in this Conference is an important milestone for our industrys young leaders. Its important for aspiring baking executives to interact with industry experts and peers, as well as gain leadership insight and professional development, said ABA President and CEO Robb MacKie. The Capitol Hill visits really gauge their understanding of how Washington operates and how advocacy for our industry makes a difference.

A cadre of nationally-recognized experts in the baking industry will speak about topics ranging from the egg crisis to the global food safety initiative. Breakout and policy committee sessions will provide valuable opportunities for bakers to learn about and collaborate on key topics, identify best practices, and share innovative trends.

Conference highlights also include:

NextGenBaker Programming

Bakers Dozen Reception

Capitol Hill Lobbying Visits

Industry Skills Gap Analysis

Political Outlook and Election Update

Invest in the future of your company and your employees by sending representatives to this important industry event.

More information and registration is available at www.americanbakers.org/meetings. Follow meeting and speaker updates with #ABAPolCon. BB

Unifiller Systems to Showcase New Compact Tabletop Electric Depositor At IBA ShowPress release by Unifiller Systems

Unifiller Systems, a bakery equipment manufacturer, specializing in the design and manufacturing of depositors, transfer pumps, cake decorating equipment, cookie machines, and pastry equipment is pleased to be exhibiting at this years IBA show in Munich, Germany. IBA, which occurs every three years, is attended by major players in the baking industry worldwide.

According to Stewart MacPherson, Unifillers VP of Sales and Marketing, This show is a great opportunity to speak to some of the most prominent bakery brands in the world. And with food safety, rising commodity prices and a focus on reducing waste always at the forefront, its the perfect platform for Unifiller.

Macpherson continues, The right equipment can reduce downtime, optimize labour planning, ensure food safety, while also increasing production yield. Make sure you check out our booth, you dont want to miss it.

For more information, visit http://www.unifiller.com. BB

BEYOND BAKING JULY-AUGUST 201511

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 2015 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.