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Volume 77, Issue 8
INSIDE THIS ISSUESTRAIGHT DOUGH FROM THE CEO Update on the Cookie Bill IBIE’S INNOVATION SHOWCASENew Products & Technology Solutions WBA SCHOLARSHIP AWARDEDMeet Leslie Burch
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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 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 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
Straight Dough from the CEO What is the status of the Cookie Bill? By Dave Schmidt, CEO
On September 11, 2013, a public hearing was held at the State Capital in Madison, WI by the Committee on Small Business Development chaired by Rep. Jeff Stone on Assembly Bill 182 relating to the sale of homemade baked goods and homemade canned goods more commonly referred to as the Cookie Bill. This public hearing was scheduled with short notice but was attended by many of its supporters, with very little opposition against the passage! WBA’s position submitted points of question in regards to passage of this bill that would go directly against current food plant laws in force since the early 1900’s, the need for professional baking operators to meet federal guidelines for labeling and allergen requirements and the overall impact on existing small bakery operations. I was called to represent the WBA’s position at the committee hearing. All of the members of the bipartisan committee listened intently to the comments I made and we had the opportunity to review our position point by point through AB 182. In turn, several rounds of questions came from various area representatives with several echoing our concerns as well. However, the strong public support as well as having bipartisan support from 26 representatives in the Assembly and an additional nine senators will make the potential passing of AB 182 assured in the next session set for later this Fall at a date to be set. 45th Assembly District Representative, Janis Ringhand is the key drafter of AB 182. Following the 2 ½ hour public hearing, I had the chance to speak with both Rep. Ringhand and Chairman Stone. They have asked for my direct involvement in seeking amended legislation moving forward to assure we do take into account protections for existing bakery operators and to work closely with DATCP to fulfill compliance with the AB 182’s registration requirements. The entire purpose is to build a program to allow small bakers to build to the next step of opening their own bakery or certified kitchen space to operating wedding cake business, etc. Testimony was provided by many people who have worked in the industry but want their own business, but not one hampered by the high cost of startup, equipment, and regulatory fees. This bill is seen as a way to help that. Many students from Milwaukee Area Technical College’s Baking Program were in attendance and several had the chance to speak on their position in favor of this as a way for them to get an easier start on their business plans. While we constantly look to expand the baking business in Wisconsin, AB 182 will need to be viewed carefully moving forward. WBA now has a seat at the table going forward and Chairman Stone is also working closely with our friends at the Wisconsin Restaurant Association towards
BEYOND BAKING SEPTEMBER 20133Continued on next page
Dave Schmidt, CEO
Straight Dough from the CEO - continued
changes in our state’s food laws as well. His hope is to draft these into one passable pieces of legislature that both serves our respective industries as well as the general public. I assured Chairman Stone we would continue to work with the committee, but still carry concerns for our existing bakery operators as well as the potential for widespread food borne illness in the general public. We will keep you informed as this moves forward, but WBA needs your support as well! Write your Assembly Representatives and State Senator and let them know your position and how it effects your bakery operation and business. Let your voice be heard as a member of WBA and a business leader in your community. It does matter. If you don’t know how to contact your rep, we have a complete listing at the WBA Member Center and it is also available on our website at www.wibakers.com. I look forward to seeing you at IBIE. Let us know if you plan to attend. It looks to be a spectacular event for our industry!
Profitable Baking,
Dave Schmidt, CEO
BEYOND BAKING SEPTEMBER 20134
IBIE Spotlights The Future In State-Of-The-Art Innovation ShowcaseNew Products and Technology Solutions in BakingBy IBIE
When baking professionals arrive in Las Vegas, Nevada, next month for their industry’s largest trade event of the year, they’ll once again be bringing their high expectations along with them. Likely at the top of their priority list: getting a good long look at what’s new on the market. Attendees won’t be disappointed, because this year, the International Baking Industry Expo (IBIE)—long considered the industry showcase for the newest baking technology—is on track to exceed expectations. That’s because each time this much anticipated triennial event convenes, it’s bigger, better and more expansive than before. This year the Baking Expo™, set for October 6 – 9, boasts an increase in exhibitors to more than 800, along with the launch of more new products and technology solutions, and the addition of the Innovation Showcase, a completely new feature that brings the most innovative new products front and center. The new Showcase, which will greet attendees as they enter the convention center lobby, is “a gallery of ingenuity” that puts baking’s newest advances on full display like never before, according to IBIE chairman Mike Beaty. “Innovation is a key ingredient of the Baking Expo™,” he said. “This state-of-the-art area makes sure the products and ideas that are truly innovative are properly highlighted and easily accessible to everyone who comes to the show.” The gallery-style presentation, launched in conjunction with IBIE’s official media partner and exclusive media provider Sosland Publishing Company, consists of 48 oversized posters, each featuring a product never before seen at IBIE. Entries represent a range of categories: Ingredients, Equipment, Packaging and Services. Visitors will appreciate the opportunity to browse the display for a preview of the most intriguing innovations launching at the show before heading into the Expo to see the products up close and in action. Companies whose products have landed them in the Innovation Showcase include: Air Management TechnologiesMolda/Pocantico ResourcesAmerican PanMultivacAMF Bakery SystemsE.T. OakesAshworth Bros.OshikiriBakery Concepts InternationalShaffer Mixers & Processing EquipmentPC DataBaxter ManufacturingPenford FoodsBay State MillingThe Fred D. Pfening Co.
More information about the companies and products in IBIE’s Innovation Showcase can be found at the IBIE website (www.IBIE2013.com) and via the IBIE mobile app, as well as onsite in the Show Directory and Show Dailies. BB
The EnSol GroupRheonFlorida FoodsRobbie FlexiblesFocus WorksSAS AutomationFoodToolsSelas Heat TechnologyFormost FujiCereal IngredientsForpackSolazymeGemini Bakery Equipment Co.Tate & LyleReading Thermal Systems
Grain MillersTonelli GroupInline PlasticsTSA Griddle SystemsKitchen Aid (Whirlpool)WP Bakery GroupMecathermZeppelin Systems USARademakerCinch Bakery EquipmentRadio Frequency Co.DornerReading Bakery Systemsesource
BEYOND BAKING SEPTEMBER 20135
BEYOND BAKING SEPTEMBER 20136
Leslie Burch Awarded WBA Scholarship Wisconsin native attends Kendall CollegeBy Jessica Hoover
After completing every available culinary and baking class offered in high school including a course at Western Technical College, Leslie Burch knew that a career in baking and pastry arts was in her future. In order to achieve her career goals, she applied for a WBA Scholarship to pursue her educa-tion. After reviewing her application, the Scholarship Committee awarded her a $1,000 scholarship. “I was so excited when I received the phone call from Dave Schmidt telling me I was selected to receive this scholarship!” Burch told us. She felt it was an honor that the Wisconsin Bakers Association wanted to support her in achieving her dreams in the industry. She also stated, “There aren’t many scholarships out there for students like me. I couldn’t be happier and am so thankful for this scholarship!” Burch is currently enrolled in the Baking and Pastry program at Kendall College and expects to graduate in December 2014 with plans to obtain her Bachelor’s degree in business at Kendall as well. In high school, Burch attended one of Kendall College’s summer camps for baking, pastry arts, and cake decorating. After experiencing two weeks at Kendall College, Burch realized that a career in baking and pastry arts was her calling and decided to enroll. After finishing her first quarter at Kendall College, Burch thoroughly enjoyed the Intro. to Baking class. It covered just the basics: quick breads, pies, cookies and bread. She really enjoyed the bread making portion. Having no experience with bread baking prior to the class, Leslie found that she really liked it. Prior to moving to Chicago for school, Burch worked at the Festival Foods bakery in her hometown of Onalaska, Wisconsin where she decorated cakes for over a year. Her responsibilities included decorating cupcakes and cookies for the service case and occasionally helping out with special order cakes. She also made éclairs, whoopie pies, and cream puffs as well. “It was a great experience to work at Festival Foods and get a taste of the industry before making the commitment to attend culinary school,” stated Burch. Living in Chicago, learning the art of baking and pastry, and traveling the world through internships are the things that Burch is looking forward to most. Her career goals include becoming a certified executive pastry chef and working as an executive pastry chef either at a hotel, restaurant, or a country club. She would also like to decorate wedding cakes and create beautiful sugar showpieces. When she does manage to find some free time, Burch said that she is just like every other college kid. She enjoys spending time with her friends, going to the beach, shopping, and attending plays and musicals. “Chicago is an awesome place to go to school, since it offers so much to do when I’m not busy with homework.” Burch added. BB Leslie Burch
Photo courtesy of Leslie Burch
All around the world, serious baking professionals from every industry segment are making plans to attend the most important, inclusive, innovative trade event of the year. Join them and discover the cutting-edge technologies, latest trends and groundbreaking ideas to help move your bakery decidedly into the future.
Register Today: www.IBIE2013.com AllNow
Together
Find us:
IDDBA Scholarship Deadline is October 1Consider applying for an IDDBA ScholarshipPress Release by IDDBA
The next application deadline for the International Dairy-Deli-Bakery Association™ (IDDBA) scholarship program is October 1, 2013.
The IDDBA offers scholarships to employees of IDDBA-member companies in amounts ranging from $100 to $1,000 for college or vocational/technical school students in business, marketing, or food-related fields of study.
There are four application deadlines each year: January 1, April 1, July 1, and October 1. More information and an online or printable application are available at www.iddba.org/scholarships
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
BEYOND BAKING SEPTEMBER 20137
Upper Midwest Bakery Association7th Annual Ultimate
Cake Decorating ContestSunday, October 27, 2013
Mall of America ~ 11 a.m.-5 p.m.
Birthday Cake Competition Theme: Zombie BirthdayTwo-Person Team Wedding Cake Competition Theme: Design a fall wedding
cake for Bernice & Tom, our bride and groom.
The First Place prize is $500 cash per person for each category.Cash and Gifts will be awarded for second and third in each category.
CaTeGory inFormaTion:
Zombie Birthday Cake Competition: Decorators will decorate a cake that serves a minimum of 36 servings and 12 cupcakes that fit the theme of “Zombie Birthday.” The cake may be sculpted or flat. Decorators will have up to 2 full sheets plus the 12 cupcakes to use. may use butter cream, fondant, whipped icing or chocolate icing. all work must be done on site. Competition from 11 a.m. to 12:30 p.m. Cakes must be displayed for judging by 12:35 p.m. The complete set of rules will be provided upon acceptance into the competition. Fall Wedding Cake Competition: Decorators selected to compete will receive a story board describing our couple, their reception site, their floral arrangements, their dresses and tuxes and their ceremony. Decorators will compete as a two-person team. The wedding cake must be 5 or more tiers and can be done in fondant, butter cream or chocolate icing. Gum paste or royal icing may also be used. all work must be done on site, but decorators may bring in separators, stands or ornaments. Competition will run from 1:15 to 4 p.m. and cakes must be displayed in the judging area by 4:05 p.m. The complete set of rules will be provided upon acceptance into the competition.
rules:
1. Decorators must be members of, or employed by umBa bakeries. up to two decorators or 2 wedding cake teams per bakery member may compete.
2. Contestants have the option of bringing their own cake and icing or having the committee provide it. Decorators must supply their own decorating tools and equipment.
3. Decorators must supply an electronic or paper portfolio of their work – the selection committee will not use pictures posted on your web site or Facebook page to make contest selections. Contestants selected to compete will be required to pay a $35 non-refundable registration fee, per person, per category. 4. Decorators will be allowed to display brochures and marketing materials from their bakeries at their work station during the competition.
name _________________________________
Bakery ________________________________
Bakery address _________________________
City _________________________________
state __________ Zip __________________
Phone number: _________________________
Work _________________________________
Home or cell ____________________________
e-mail _________________________________
Registration Form
senD PorTFolio ToumBa ultimate Contest
attn: Peter nowicki8679 Jenner lane south
Cottage Grove, mn 55016
send electronic portfolios [email protected]
reGisTraTion DeaDlineFriday, september 27, 2013
all contestants will be notified of their participation by monday, september 30.
i plan on competing in:
Zombie Birthday
Fall Wedding (two-person team) - Design a cake for Bernice & Tom,
our bride and groom
name #1 _____________________________
name #2 _____________________________
Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596
Upcoming Dessert Holidays - October Calendar
October 1: Homemade Cookies Day October 3: National Caramel Custard DayOctober 5: National Apple Betty DayOctober 7: National Frappe DayOctober 8: National Fluffernutter DayOctober 10: National Angel Food Cake DayOctober 13: National Yorkshire Pudding DayOctober 14: National Dessert Day October 16: World Food DayOctober 16: National Liqueur Day October 17: Four Prunes Day October 18: National Chocolate Cupcake Day October 20: National Brandied Fruit Day October 21: National Pumpkin Cheesecake DayOctober 21: Caramel Apple DayOctober 22: National Nut Day
October 23: National Boston Cream Pie Day October 23: National Canning Day October 24: Good and Plenty Day October 25: National Greasy Foods Day October 26: Pumpkin Day October 26: Pretzel Day October 26: Mince Meat Pie Day October 27: National Potato Day October 27: American Beer Day October 28: National Chocolate Day October 28: Wild Foods Day October 29: National Oatmeal Day October 30: National Candy Corn Day October 30: Buy a Doughnut Day October 31: National Candy Apple Day October 31: Happy Halloween!
Celebrate National Cookie Month and National Dessert Month!
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 © 2013 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.
