Volume 77, Issue 10

INSIDE THIS ISSUEWBA BOARD ANNOUNCEMENT WBA Welcomes 2014 Board of Directors PLANS UNDERWAY FOR WRA EXPOWBA Plans for 2014 Midwest Foodservice Expo HAPPY HOLIDAY BAKING! Seasonal Cookie Recipes

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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

2014 WBA Board of Directors Announcement

The Wisconsin Bakers Association (WBA) would like to announce its newly elected board members that will serve for the 2014-2015 term. The board election was held through electronic ballots emailed to the WBA membership this fall.

Elected to a two-year term in the Directors At-Large positions for 2014-2015 are Ken Heil, Sweet Perfections Bake Shoppe, Waukesha, WI; Judy Semrad, Muskego Marketplace Foods, Muskego, WI; and Susan Bice, Sweetheart Cakes, Port Washington, WI. In addition, Joe Sanfilippo, BakeMark, Menomonee Falls, was elected to a two-year term in the Allied Representative position.

The rest of the WBA Board of Directors includes:President – Mike Vande Walle, Uncle Mike’s Bake Shoppe, De Pere, WIVice President – Dawn Ebert, Simple Simon Bakery, Appleton, WITreasurer & WBA Past President – Joe Crubaugh, Fosdal’s Home Bakery, Stoughton, WIWBA CEO – Dave SchmidtBoard Trustees – Judy Baggenstoss, Melody Cookies, Oak Creek, WI; Bob Hiller, Rollin Pin Bakery, Janesville, WIDirectors At-Large - Tamara Mugerauer, Tamara’s the Cake Guru, Oshkosh, WI; David Weber, Weber’s Bakery, Lodi, WI; and Brandon Grebe, Grebe’s Bakeries, Milwaukee, WI.

Members of the WBA Board of Directors will help shape the future of the WBA by determining how to meet the needs of the next generation of bakers along with helping influence the future of the Baking Industry! “With their help, ideas, and experience, we will secure a future for bakers in the great state of Wisconsin!” said WBA CEO, Dave Schmidt.

Tamara’s the Cake Guru named Bakery Operation of the Month for November 2013 Congratulations to Tamara’s the Cake Guru in Oshkosh, WIBy Jessica Hoover

Tamara’s the Cake Guru located in Oshkosh, WI was named the Bakery Operation of the Month for November 2013 from the Wisconsin Bakers Association (WBA). Tamara’s the Cake Guru earned the honor for hosting the WBA’s Bakers Forum in November. Bakers Forums are networking and educational events for WBA members and other baking industry representatives. Tamara Mugerauer owns the business which started in 1997 as a Cake Studio. The new sweets boutique opened in November 2012 and specializes in wedding cakes with a full line of desserts baked fresh every day. The current bakery location includes a decorating and production area as well as a retail storefront. Mugerauer has won numerous awards, including the 2013 Cupcake Warrior Championship at the Wisconsin Restaurant Expo and was named the Best of the Knot 2013 among several other achievements. For more information about Tamara’s the Cake Guru, visit http://cakeguru.com/. WBA members must meet the following criteria to be considered for Bakery Operation of the Month: Be a WBA member in good standing; made non-monetary contributions to the bakery industry and Wisconsin Bakers Association; have something that qualifies the bakery as an outstanding business; and winner would agree to have the award publicized in the media. BB

WBA CEO Dave Schmidt presents Tamara Mugerauer with the Bakery Operation of the Month award

Exciting Plans Underway for the 2014 Midwest Foodservice ExpoThe 2014 Midwest Foodservice Expo will take place March 10th-12thBy Jessica Hoover

With scents of peppermint and gingerbread wafting through your bakeries, it might be hard to begin thinking about the upcoming baking events approaching in early 2014. Take just a moment to step away from decorating Christmas cookies and find your calendar. The 2014 Midwest Foodservice Expo is less than 90 days away!

The WBA Board and Staff have worked together along with the Wisconsin Restaurant Association on plans for the Pastry Studio. Organized by the Wisconsin Restaurant Association (WRA), the 2014 Midwest Foodservice Expo will take place March 10 – 12 at the Wisconsin Center in Milwaukee.

We are thrilled to offer decorating contests again in 2014. We will once again have the Extreme Wedding Cake Challenge with an “extreme” twist as well as the Creative Cake Decorating Contest. Back by popular demand, the Cupcake Warrior Championship will also return to the Pastry Studio.

In addition to the cake and cupcake contests, a new competition is in the works for 2014. The WBA Bakers Best Kringle contest will take place on Monday, March 10th during the Midwest Food Service Expo. Watch this newsletter, the Baking Buzz, and the WBA website for further information coming soon on all of the contests.

The WBA is planning to host an Industry Appreciation Breakfast on Tuesday, March 11th. Members from the WBA Executive Committee are looking forward to participating in a panel discussion where members are encouraged to “Ask the Expert!” For those interested in “Opening and Operating a Retail Bakery,” you’re in luck! Author of “Opening and Operating a Retail Bakery” and Managing Partner of The RPIA Group, Rick Crawford, will be a guest speaker at the breakfast. Crawford will also be presenting a seminar on Tuesday afternoon along with a book signing.

“If you missed the Midwest Foodservice Expo last year, I encourage you to attend this year. We have many exciting things already in the works including a variety of hands-on demonstrations!” WBA CEO Dave Schmidt said.

Exhibit Floor HoursMonday, March 10: 11 a.m. – 5 p.m.Tuesday, March 11: 10 a.m. – 5 p.m.Wednesday, March 12: 10 a.m. – 3 p.m.

Continue to watch “Beyond Baking,” the WBA web site and the WRA website at www.wirestaurant.org for continuous updates on all the show has to offer. We look forward to seeing you in March! BB

The WBA Membership office will be closed on the following dates to celebrate the season:Christmas – Office closed Monday, December 23rd – Friday, December 27thOPEN 8 AM – 12 Noon on Monday, December 30thNew Year’s – Office closed Tuesday, December 31st – Wednesday, January 1stWe will reopen on Thursday, January 2nd to regular business hours from 8 AM – 4 PM.

Art of the Cake Competition – Watch or Compete!• Extreme Groom’s Cake and

Classic Wedding Cakes Challenge • Best of the Midwest Novelty Cakes• Cupcake Warrior Championship• Bakers Best Kringle

Pastry Studio – Hands-on Dessert Workshops

100s of Exhibits – 1000s of Products

Business Seminars – Valuable Education• Including guest speaker Rick Crawford of The RPIA Group

Bakers Appreciation Breakfast

And more!

REGISTER TO ATTENDJust $30 by 3/6 or $45 onsite

www.everythingfoodservice.org

MARCH 10-12, 2014Wisconsin Center

Milwaukee, Wisconsin

Bakery programs presented in

partnership with:

Regions TOP BAKERY Event!

BEYOND BAKING NOVEMBER-DECEMBER 20136

Sweet Perfections plans expansion Owner will stay in Waukesha, but not downtown Editor’s Note: This column was reprinted with permission from The Waukesha Freeman. The column originally appeared online at http://www.gmtoday.com/news/business/front/topstory221.asp on Nov. 14, 2013. The column was written by Sarah Pryor.

Ken Heil and his wife Peggy started their bakery business inside their home a dozen years ago with little more than some fondant and a dream, but they were soon creating more than 50 cakes a year for weddings and corporate functions. When they realized their house couldn’t hold them any more, Sweet Perfections Bakery in downtown Waukesha was born. Now with the Heils and their staff creating more than 200 cakes a year for weddings alone, Ken Heil said it’s time to expand again – away from their Barstow Street location. “Our space is very small and we’ve just grown out of it,” Heil said. “We’ve actually been trying to facilitate a move for a couple of years to improve productivity. Most recently though, the building we’re in has been sold. That’s put more emphasis on us moving, but it wasn’t unexpected.” According to the County’s Register of Deeds, Bryce Styza Properties purchased the building in September. No one in Styza’s office returned calls to comment on future plans for the building. Heil said he plans to move into a larger facility in the spring, although he isn’t sure where exactly that will be. “The new move is going to bring a lot of awesome changes for us,” Heil said. “Number one: we started offering nationwide shipping for some of our products. Another expansion piece will be hopefully having more of a retail presence, and being able to provide better product and service for our clients with the additional space.” One thing is for certain: Heil said he doesn’t plan to stay in downtown Waukesha. “We’ve looked for a couple of years, and the logistics just don’t work,” he said. “We are planning to stay in the city of Waukesha, and we’d like to let our customers to know that we truly appreciate their longterm patronage, and hope for them to continue their patronage with our journey forward. With-out them, we wouldn’t have this opportunity.” Sweet Perfections has won numerous awards, including the 2011 Milwaukee Cake Boss competition and several awards through wedding services like The Knot and Wedding Wire. “My favorite part is the fulfillment of the fruition of any project,” Heil said. “Wehther it’s a wedding cake or a custom anniversary cake for a client, to be able to sit down and cre-ate that special project for them, to see their excitement and then be able to provide that awesome experience for them – there are no words. It’s very satisfying.” BB

Sweet Perfections Bake ShoppePhoto credit: www.sweetperfections.com

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

Greg.Wagner@genmills.comwww.professionalbakingsolutions.com

RBA Roadshow: CincinnatiThe New RBA Roadshow series will make its next stop in Ohio By Greater Cincinnati Retail Bakers Association On Sunday, January 26th, the Retail Bakers of America (RBA) will host the third 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 Midwest Culinary Institute in Cincinnati, OH. RBA is hosting this event in conjunction with the Greater Cincinnati Retail Bakers Association (GCRBA), adding RBA’s established education program to GCRBA’s already popular annual meeting.

SCHEDULE:7:30am - 11:30am: Bakery Tours 8:00am - 11:00am: Morning Hands-On Classes11:30am - 1:00pm: Buffet Lunch 11:30am - 4:00pm: Vendor Showcase 1:00pm - 5:00pm: Educational Sessions

BAKERY TOURS:The day will begin with the ever-popular bakery tours. Tour participants will have two different tours to choose from; Cincinnati or Dayton. The Cincinnati Tour includes Holtman Donut Shop, The Bonbonerie, Servatii Pastry Shop and Busken Bakery. Those on the Dayton Tour will visit Cake Company and Dorothy Lane Market. For more information about the RBA Roadshow, please visit http://www.gcrba.com. BB

6x9.indd 1 11/11/2013 8:56:45 AM

MERRY MELTAWAY COOKIESIngredients AmountButter 1 CupCorn Starch ¾ CupPowdered Sugar ¾ CupAll Purpose Flour 1 Cup

In medium bowl, cream butter until fluffy. Add corn starch and powdered sugar. Blend only until smooth, about 2 minutes. Add flour and mix until smooth in low speed, 2 more minutes. Drop by small rounded teaspoons onto a baking sheet. Flatten out with the bottom of a glass dipped in powdered sugar (to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on a wire rack. Frost with Cream Cheese Frosting:Cream Cheese, softened 1 (3 oz.) packagePowdered Sugar 1 CupVanilla ½ Teaspoon

Combine all ingredients in a medium bowl and blend until smooth. Food coloring or flavors can be added to give a different Holiday touch.Keep refrigerated after baking.

ANDES MINT COOKIESIngredients AmountDevil’s Food Cake Mix 1 PackageOil ½ CupEggs 2Andes Mints 1 Package

Mix cake mix, oil, and eggs together. Drop by small rounded teaspoons onto a baking sheet. Bake at 350 degrees for 6-9 minutes. Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie.In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Happy Holidays!

WBA awarded two Robert W. Hiller Scholarships in 2013Twenty-eight students applied for the Robert W. Hiller Scholarship this year and the WBA Education Committee selected two winnersBy Jessica Hoover

Congratulations to the winners of the 2013 Robert W. Hiller Scholarship, a national scholarship established through the Wisconsin Bakers Association (WBA). This year marks the ninth year the scholarship has been awarded and the second time in its history that the scholarship has been awarded to two students. This year’s recipients are McKayla Hockman from Bend, OR and Olivia Makara from Poughkeepsie, NY. Hockman and Makara were selected out of six finalists for the award. Two WBA board members serve on the Education Committee for the scholarship. Ken Heil of Sweet Perfections Bake Shoppe in Waukesha, WI, and Joe Crubaugh of Fosdal’s Home Bakery in Stoughton, WI selected Hockman and Makara as this year’s winners. 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 Hiller’s life long commitment to the retail baking industry. The first scholarship was awarded during the WBA’s Centennial Year in 2005. Bob Hiller is a current WBA Board Trustee, and has served on many boards of directors throughout the baking industry. Additional information about the Robert W. Hiller Scholarship can be found on the WBA website at www.wibakers.com. BB

IDDBA’s What’s in Store 2014: Consumer Lifestyles HighlightsThe New RBA Roadshow series will make its next stop in Ohio Press Release By IDDBA What’s in Store 2014, the latest edition of the annual trends publication of the International Dairy-Deli-Bakery Association™ (IDDBA), and What’s in Store Online, a collection of more than 150 down-loadable tables, as well as white papers and trends articles, are now available. With 28 years of credible reporting, What’s in Store is an essential dairy-deli-bakery-cheese resource providing vital data on the growth, trends, and category changes shaping the food industry. What’s in Store 2014 is composed of six comprehensive chapters: State of the Industry, Consumer Lifestyles, Bakery, Cheese, Dairy, and Deli. The top food and beverage trend is the consumer’s move toward wanting products that are fresh, more real, and less processed, Laurie Demeritt, CEO, The Hartman Group, told IDDBA. Consumers are exploring fresh retail departments to meet those needs. Health and indulgence are no longer considered mutually exclusive, she said. Nutritional health is taking a backseat to foods that are less processed with easily identifiable and few ingredients. Taste and quality, and the indulgence sur-rounding those attributes, are now part of the health equation, she explained. “The fresh departments have a lot of creed in the minds of the consumers in terms of being the go-to place [for fresh foods],” Demeritt said. Supermarkets are expanding and curating their fresh departments, emphasizing experiential and signature items. Rotating seasonal items, local items, and items with a story behind them are key in this pleasure-rooted, curated space, she said. “We’re finding that planning is very challenging for consumers,” Demerrit said. Pantry stocking has decreased in part because consumers must visit stores to get fresh components. They feel that food’s available anywhere, so there isn’t this impetus to plan for meals and obtain the required foods far ahead of time. Dinner is the top occasion driving shopping trips, garnering nearly one-third of grocery occasion shopping activity. We have evolved from a cooking culture to an eating culture, so food retailers now cater not only to cooks, but also to eaters, according to Daymon Worldwide and Hartman Group’s study Reframing Retail Through the Lens of Changing Food Culture, 2012. The report explained that this seismic shift means all household members, not just mom, participate in choosing and preparing foods. Retail-ers can unlock the market by offering products for all levels of ability because most consumers want to be involved in meal preparation to some degree. The definition of cooking has also changed to a continuum that runs from cooking from scratch, to assembling ingredients, and simply heating meals that were bought already prepared. US retail sales of weight management products and services will reach $38 billion in 2013 and $40.9 billion in 2016. Foods and beverages represent the largest share of sales at nearly 80%, though weight management foods and beverages have been on a declining trend. The Centers for Disease Control and Prevention projected that 37.5% of adults are obese, as well as 16.9% of children ages two to 19, according to Packaged Facts.

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, www.iddba.org. BB

BEYOND BAKING NOVEMBER-DECEMBER 201311

Paielli’s Bakery, Kenosha, WIJohnston’s Bakery, Sheboygan, WIMuskego Marketplace Foods, Muskego, WIHill Top Bakery, Kaukauna, WIGregory’s Foods, Eagan, MNFox Valley Technical College, Appleton, WIGeneral Mills/Pillsbury Bakeries, Andover, MNMoraine Park Technical College, Fond du Lac, WICook Specialty Company Inc., West Allis, WILehmann’s Bakery, Sturtevant, WILa Tarte, Wauwatosa, WIDesserts by Deb, Theresa, WIHorizon Equipment, Eagan, MNSwiss Maid Bakery, Harvard, ILQuality Bakery, Dodgeville, WIMadison Area Technical College, Madison, WIMila’s European Bakery, Thiensville, WIRacine Danish Kringle Co., Racine, WIMilw. Area Technical College, Milwaukee, WILawrence Foods, Elk Grove Village, ILVande Walle’s Candies, Appleton, WIUncle Mike’s Bake Shoppe, De Pere, WI

Thank You!

The WBA would like to thank the following members for renewing their memberships:

Interested in joining the WBA?

Contact the Wisconsin Bakers Association to find out how you can join for as little as 34 cents a day! Our office is open Monday through Friday from 8 am - 4 pm. Call (800) 542-2688 or email info@wibakers.com to learn more!

Welcome to our newest members!

Packaging Personified, Carol Stream, ILJamie’s & Son Bakery, Madison, WI

Upcoming Dessert Holidays Celebrate National Candy Month, National Oatmeal Month, and National Wheat Bread Month in January. Happy New Year!

January 2: National Cream Puff DayJanuary 3: Chocolate-Filled Cherry DayJanuary 5: National Whipped Cream DayJanuary 6: National Shortbread DayJanuary 8: English Toffee DayJanuary 9: National Apricot DayJanuary 10: Bittersweet Chocolate DayJanuary 16: National Fig Newton DayJanuary 17: Hot-Buttered Rum DayJanuary 20: National Coffee Break DayJanuary 22: National Blonde Brownie DayJanuary 23: National Pie DayJanuary 24: National Peanut Butter DayJanuary 26: National Pistachio DayJanuary 27: Chocolate Cake DayJanuary 30: National Croissant DayJanuary 31: Brandy Alexander Day

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

West Allis, WI 53227

February 4th WBA Board Meeting / Video ConferenceWBA Member Service Center - West Allis, WI

February 22nd-23rd UMBA Annual ConventionTreasure Island Resort & Casino – Red Wing, MN

March 10th-12thMidwest Foodservice ExpoDelta Airlines Center – Milwaukee, WI

March 16th-19thABA Annual ConventionThe Phoenician – Scottsdale, AZ

March 30th-31stAtlantic Bakery Deli Dairy ExpoAtlantic City – New Jersey

April 22ndWBA Board Meeting / Bakers ForumLocation: TBD

May 20th-22ndNational Confectioners Association - Sweets & Snack ExpoMcCormick Place – Chicago, IL

June 1st-3rdIDDBA’s Dairy-Deli-Bake Seminar & ExpoColorado Convention Center - Denver, Colorado

July 31st- August 10th Wisconsin State FairWest Allis, WI

September 27th-28thOklahoma State Sugar Artist ShowTulsa, Oklahoma

October 21stWBA Board Meeting / Video ConferenceWBA Member Service Center - West Allis, WI

2014 Event Calendar

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3840 N. Fratney St.Milwaukee, WI 53212

414 • 964 • 7327

Openm–f 10am–5pm & saturday 11am–3pm

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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.