Click here - Upper Midwest Bakery Association

Volume 13, Issue 2 Summer 2013In

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p. 2 Message from the President

p. 3 Upper Midwest Bakery Convention Lives Up to Theme

Curtis Borchert Scholarship

p. 4 Hall of Fame

p. 5 Deco Cake Contest

p. 6 Baked Foods Contest

American Bakery Expo Challenge

p. 7 Thank You to the Vendors

p. 8 Booth Winners

IBIE

p. 9 Lueken’s Village Foods

p. 11 Fall Formulas

p. 12 Welcome New Vendor Members

p. 13 Membership Form

UMBA Mission, Vision & Values

Welcome New Members

p. 14 UMBA Summary of Minutes

Executive Director Opening

Welcome to the Upper Midwest Bakery (UMBA) 95th Convention

UMBA is about to be 100 years of serving the baking industry locally and world wide. UMBA is a very long standing association that has served many needs in their long standing history with times of change and turbulence.

Saturday, February 22-23, 2014Treasure Island Resort and Casino

100 yeArs is on oUr door step. yoUr presence AgAin is Most welcoMe!– UMBA BoArd –

Effortless treats.Extraodinary tastes.

ANGEL FOOD & RING CAKES

Contact Susan Quicksell for more information at (612)940-9883

www.uppermidwestbakery.net 2

What’s UMBA up to?For the summer issue of Baker, we are featuring Joe Lueken’s Village Foods in Bemidji, MN. Learn about the exciting changes at the store and their innovative plans for the future. With the new store model, Village Foods will be poised to become a trendsetter in food chain operations throughout the country. If you aren’t envious of the town of Bemidji already, you will be soon.

On another note…We all know that UMBA already has an outstanding website, but in an effort to provide members with added value we will be making some changes. For starters, our webpage will take on the format of

a monthly newsletter. The newsletter will include bakery-related articles, monthly features on bakeries and bakers, industry trends, a members-only classified section and more. Additionally, the newsletter will be emailed to members each month.

UMBA is in need of an Executive Director to lead our fine organization. A job description is included in the newsletter. Interested applicants should send their resume and cover letter to Peter Nowicki at [email protected].

Sincerely,Peter NowickiYour UMBA President

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District 1 Minneapolis & VicinityPeter Nowicki, President

District 2 St. Paul and Vicinity Chris & Heather Peterson

District 3 Southern MN and Iowa Tom & Judy PritchardBill & Robyn Hanisch

District 4 Northwestern MN, North Dakota, South DakotaGail Kollman

District 5 Northeastern MNLynn Schurman, Financial Secretary

Vendors (Representatives of Vendor Trades)

Tim Ulschmid, Gregorys FoodsGreg Wagner, General MillsNathan Hildebrandt, King Arthur Flour

UMBA, Executive Director

Upper Midwest Baker, Editor JoAnn Borchert

Upper Midwest Baker, Graphic Designer Emily Simonette

from the President . . . Message

Peter Nowicki

the office for UMBA remains at until further notice:729 park Ave., north Mankato, Mn 56003

(JoAnn Borchert is interim in the office)

the search is on for an Executive Director for the Upper Midwest Bakery Association (UMBA) Executive Director is contracted on a yearly basis with the contract being renewable at the beginning of the fiscal year: June 1 – May 31.

Currently, the position of Executive Director is a part time Position. The Executive Director is to work with: - The Board of Directors to fulfill their duties - The Association with their activities which includes the annual convention - The Financial responsibilities of UMBA association - Maintain Membership - Maintain Communications with members, associates, and interested parties using

electronic apabilities and print.A more detailed job description is available on request.

Scholarshipc u r T I s B o r c h e r T

Gabe Howard

Gabe Howard, a student at LeCordon Bleu, was awarded a $500.00 scholarship at the 2013 banquet. His goals include graduating from LeCordon Bleu with a certificate in Pastries and Cake Decorating,

possibly continuing his education at Century College to pursue a business education to help learn the business aspect of running a bakery and then opening a bakery in the next five years. Gabe’s great grandfather, Lloyd Grinnell, opened Grinnell’s Bakery during the depression era, Now known as PJ Murphy’s. Like his great grandfather, Gabe wants to be a baker who opened a bakery in Saint Paul. His grandpa, Dale Connolly, worked there when he was a kid and so did my mother. One day he would like to own the bakery his great grandfather opened and keep it in the family so he can pass it on for generations to come. Gabe presently works at the Dorothy Ann Bakery.

Ben Lower a teacher wrote, “Gabe is a motivated, caring person with a drive to succeed. His goals for the future are realistic and inspiring. Gabe truly enjoys what he is doing. Skills and knowledge can be gained or learned by anyone, but the motivation that Gave possesses is something that you either have, or you don’t.”

Anthony Boyd, a friend of Gabe’s from church wrote, “Gabe has a strong work ethic. He knows how to get things done, and works for his dreams, not letting anything get in his way.”

Congratulations Gabe. May your dreams come true. The bakery industry is built on people like you.

With at theme of “The Heat Is On”, bakers from across the Midwest heated up Red Wing on February 23-24 as over 600 people attended this year’s Upper Midwest Bakery Convention at Treasure Island Resort and Casino. The weekend started with three tracks of education on Saturday morning with a hands-on session for cake decorators presented by Mike Terry CMSA, plus 3 sessions of baking and business sessions presented by Greg Wagner, Bill Hanisch, Tom Johnson, Chef Andy Revella, Matt Rush and John Lupo. Meanwhile six cake decorators began decorating at 8 a.m. for their all day on-site America Bakery Expo Competition. The exhibit floor opened at 11 a.m. with over 50 booths along with displays of cakes and baking foods to be judged for the annual competitions. The education program continued on the floor with floor demos presented by

Vonnie Hansen, Mike Manderfield, Mike Terry CMSA, Colleen Conway and Jaime VanderWoude. Festivities moved from the show floor to the ballroom with the annual banquet attended by over 300 attendees.

The banquet honored Hall of Fame inductee Lance Wilke, and included a tribute to former UMBA Executive Director, Curt Borchert, who died in June. The winner of the American Bakery Expo was Keeann Kramer of Jerry’s Food. She will represent the UMBA at the Pillsbury Bakers Plus Creative Decorating Competition at IBIE on October 6-9. Seventeen Gold Medals were given out for the Deco Cake Competition and the winners of the Baked Foods competition received trophies. The banquet concluded with the awarding of door prizes including 3- 42” TV’s.

Sunday morning began with the annual membership/board meeting followed by brunch.Education sessions on Sunday included another hands on decorating session presented by Mike Terry along with sessions by Lisa Clark and Sheila Burski. The exhibit floor was open from 9 until 11 and the day concluded with the awarding of the remaining silver and bronze Deco Cake awards and the final door prize drawing. In the Deco Cake Competition, Courtney Carr took Beginner Best of Show and Tiffany Schiffer took the Beginner People’s Choice Award. Amanda Hansen took home both the Advance Best of Show and the Advanced People’s Choice Award.

Lives Up to Themeupper Midwest Bakery convention

check website for more information. check “facebook” icon on the header for more pictures! An electronic newsletter will be coming to you shortly

Fameh a l l o f

Lance Wilke

Gabe Howard

Lance Wilke was inducted into the Upper Midwest Bakery Hall of Fame at the 2013 Convention Banquet.

MaryAnn Wilke accepted the UMBA Hall of Fame award for her late husband Lance Wilke at the 2013 convention. Lance passed in 2012.

Lance was born on March 25, 1950 in Benson, Minnesota He lived in DeGraff, MN until 1953 when his family moved to a farm south of Starbuck, MN. In 1960 the family moved to tot town of Starbuck. He graduated from Starbuck High School in 1968, where he was active in football, wrestling, track, cross country and band.

It was during his junior and senior year in high school that his baking career started. He helped the local baker, Larry Kittelson, before school and on Saturdays. There he learned the basics of baking. He attended St. Cloud State University for a short time and then he decided that baking was what he wanted to do. In 1971 he got the opportunity to purchase the Henning Home Bakery in Henning, MN, right before he turned 21. He married Mary Millerbernd on June 21, 1971.

Although he was relatively sure of himself when it came to baking, he did not have much experience at the business side of running a business. There was a huge learning curve in this area and he learned as he went along.

The residents of Henning were very welcoming and supported the baker. During the next 23 he moved the location of the bakery two more times and added a coffee shop to each of those locations. He tried to expand his business by delivering to local grocery stores, eating establishments, the local school and nursing home. He listened to the needs of his customers and ideas from sales reps to keep products current. During the time he was in business he employed many people including high school students both for upfront work and boys to help hi in the back, the way he started out. He truly enjoyed their company. However, he expected their work ethic to be good or they were no longer employed there. One young woman who worked there in high school is now an attorney for the Immigration Service, told him that she had learned her hard work ethic from working for him.

During the time he was in business in Henning, he was involved in the community. He was a charter member of the Lions Club, serving as president and in other officer positions. He was a long time member of the Henning Commercial Club and served one

term as president. He was a member of the Henning Fire Department for 26 years, serving as secretary for 12 years. He served one term on the Henning City Council. He participated in a bowling league for 30 years, receiving several merit awards. For many years he also participated in the local softball league. He was a member of the St. Edward’s Catholic Church in Henning, he served as a lector, usher, and Euchaaristic minister, and member of the Church Council. He truly enjoyed being involved in his small town activities and interacting with the people.

Lance sold the bakery in 1994 and began employment at Dawn Foods Products which was one of his suppliers when he was in the bakery. Although he had a good background in the bakery business and was use to early hours, there was also another learning curve. He enjoyed visiting with his customers, getting to know their individual businesses and their needs His background in baking gave a unique connection between them he hoped that he could give them helpful ideas to increase their business and listened to what they had to say.

He continued to be in touch with his customers during the beginning of his illness until he could no longer do the job. Lance passed away on May 21, 2012 from Non-Hodgkings Lymphoma at the age of 62.

MaryAnn Wilke and family withPeter Nowicki and Tim Kuchinka

5 Upper Midwest Baker Summer 2013

2013 upper Midwest Bakery association D e c o c a k e c o n t e s t

GolD MEDAl wINNERSFondant wedding CakesIntermediate/AdvancedChristina Meisner ......................................................... Denny’s 5th Ave.Travis Hanson ..................Timeless Traditions Cakes & Confections

Novelty/SpecialtyIntermediate/AdvancedCarmen Avalos......................................................... Cold Spring BakeryAmanda Hansen ...........................................................................CobornsRoxanne Carr .....................................................................Central MarketJulie Carstens ...................................................................... MackenthunsDawn Stern ...........................................................................HyVee AustinBarb Cossette .................................................................... Quality BakeryAmanda Orth .................................................................................. Daubes

CupcakesIntermediate/AdvancedSue Ruegemer ......................................................... Cold Spring BakeryChristina Meisner ......................................................... Denny’s 5th Ave.Christina Meisner ......................................................... Denny’s 5th Ave.Christina Meisner ......................................................... Denny’s 5th Ave.Sarah Mormann ................................................................ J & D CateringSarah Mormann ................................................................ J & D CateringKathryn Stafford .................................................................. Simply Cakes

Sugar ShowpieceIntermediate/AdvancedTravis Hanson ..................Timeless Traditions Cakes & Confections

Linda John and Dawn Sindt,

Chaired the Deco Cake Contest


2013 upper Midwest Bakery association B a k e D F o o D s c o n t e s t

american Bakery expo challenge

Bread Showpiece/Display: 1st Place: Phoenix by Travis Hanson

Best King Cake: 1st Place: Rob Harding – Hanisch Bakery

Best Apple Pie: 1st Place: Rob Harding – Hanisch Bakery

Pictures from the 2013Upper Midwest Bakery Association convention


Bakeries & FoodserviceIncluding Pillsbury Products

High Quality: Flour, Baking Mixes,Bases and Frozen Dough Items

Greg A. WagnerTerritory Manager

Serving the Upper Midwest Bakes Alliance

Phone: 763-757-4014Fax: 763-757-4486

E-mail: [email protected]

ASM/Semper Foods

BakeMark

Boyd Coffee Co.

Cintas Corporation

ConAgra Mills

Corporate Management Group

Dawn Foods

DecoPac Inc

Down in the Valley Bakehouse

Flavor Right Foods Group, Inc.

Foodservice News

Gardner Pie Company

General Mills

Gold Coast Ingredients

Great Northern Baking Company

Great River Organic Milling

Gregorys Foods

Hockenberg Newburgh/RichProducts Corporation

Horizon Equipment Company

Instantwhip Minneapolis, Inc

King Arthur Flour

Lasaffre Yeast Corporation

LINDAR Corporation

Minnesota Restaurant Assoc.

Nordic Ware

Pure Fill Solutions

Retail Bakers of America

Strategic Equipment and Supply

Corporation

The Unger Company

UMBA

thank You to the Vendors at the 2013 Upper Midwest Bakery Association


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:

2013 Upper Midwest Bakery Association

Booth Winners

1ST PlACE: Bake Mark, Guy Holt

2ND PlACE: Dawn Foods,Tim Kuchinka

3RD PlACE: ConAgra, Dawn Stanton


What images come to mind when you hear Bemidji, MN? Maybe resorts, fishing boats, Paul Bunyan and Babe the Blue Ox, but what about Lueken’s Village Foods? Okay, unless you are from the area, a grocery store probably doesn’t pop into your head, but it might soon. A new, innovative CEO is delivering groundbreaking ideas and industry firsts. Lueken’s Village Foods is poised to redefine the grocery store experience and is certain to become a household name in the not so distant future.

Lueken’s Village Foods made national news this past winter when founder and CEO Joe Lueken announced his retirement. Along with his two sons, they turned over ownership of their three stores to their 400-plus employees through an Employee Stock Ownership Program (ESOP) instead of selling out to the highest bidder. A number of great articles were written about this generous move, but the ESOP is only part of their story.

From the outside Lueken’s Village Foods looks like any other grocery store, but that is where the similarities end. Upon entering one immediately notices how everything is clean, organized and well displayed. The deli features daily, healthy lunch specials and homemade soups that can be enjoyed while sitting at the newly remodeled island while watching the cake decorators show off their craft. Scratch cookies, pies, breads, brownies, cakes and zorbas are baked daily and attractively displayed throughout the in-store bakery.

The healthy-living section is three times larger than other similarly sized stores and even has a dedicated employee to help with any questions. Healthy living is something that the new CEO, Brent Sicard, is passionate about.

Brent has a saying that he wants his customers to have access to produce that is grown 15 steps away not 1500 miles. Not only does this mean a strong relationship with area farms, but also with farms in their backyard, literally. Lueken’s is close to finalizing a sustainable greenhouse behind their Bemidji south store, which will allow customers to actually see where their produce is grown.

Lueken’s will be the first grocery store in the country with an aquaponics system. This system combines aquaculture and hydroponics, creating an ecosystem where fish and plants supply each other with nutrients to develop and grow. Lueken’s is also using modern technology to reshape the grocery store experience for their customers. They are developing an app that will allow customers to shop and pay online. An “app” is an abbreviation of the word “application” and usually refers to a software program that runs through an iPhone, an iPad or a mobile phone with android technology. GPS technology will signal when the customer is in the parking lot ready to pick up their groceries. It will also help in-store customers with a variety of features that will make grocery shopping more convenient and enjoyable.

By Zach and Danielle Nowicki


Behind every great baker is American Almond.

Call your distributor today or dial 800.8ALMOND for a distributor near you.

Visit www.americanalmond.com for more information and profit building recipes.

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A stand-alone restaurant is also in the works, which will provide iPad minis at each table to be used for placing and tracking orders.

For all of their creative ideas, what really sets Lueken’s apart are the employees. Ask any of them and they can rattle off sales numbers for the store in their department. This is largely attributed to Lueken’s business model. Employees are

encouraged to participate in meetings, join committees and share ideas and suggestions (the restaurant concept was an employee’s idea!). This culture of ownership, as Brent calls it, has created a positive working environment where the employees feel dedicated to the company since their voice is being heard.

Joe Lueken created a company 47 years ago that has stood the test of time by being a company passionate about customers service and employee empowerment. With a creative new CEO, dedicated staff and a desire to expand, we are all sure to hear a lot more about Lueken’s Village Foods in the near future.

Lueken’s are long time members of the Upper Midwest Bakery Association


Pumpkin BarsWater 3 # 8 oz.Sugar 9 #Eggs 3#Salt 2 oz.Baking Soda 1 ½ oz.Baking Powder 2 ¼ oz.Pumpkin Spice 1 ½ oz.Pumpkin (I) # 10 canOil 3 #Flour 7 # Makes 4 sheet pansMay be iced with Cream Cheese Icing.

Pecan Pie BarsPastry Flour 1# 6 oz.Powdered sugar 6 oz. In mixing bowl, combine flour and sugar; Mix

until well blended.Butter or margarine 1 # 8 oz. Add butter; mix until blended; Lightly grease corners and sides of sheet pan. Press mixture firmly on bottom of pan. Bake 15 minutes – at 350 degrees.Sweetened condensed milk 3# 8 oz.Whole Eggs 7 oz.Vanilla Flavor ½ oz. Combine sweetened condensed milk, eggs, and

vanilla. Mix well.Chopped pecans 1 # 12 oz. Stir pecans into above mixture. Spread evenly over baked crust and bake. Bake @ 350 degrees 25 minutes or until golden brown Let cool; Cut into bars.

We finally have summer but as bakers know we always have to plan ahead! Fall Formulas

By Tom Pritchard

Banana BarsBread Flour 5# 4 oz.Sugar 7 # 4 oz.Baking Powder 3 oz.Baking Soda 1 ½ oz.Salt 1 oz.Cinnamon 1 oz.Oil 4 #Eggs 3 #Bananas 7#

Makes 3 sheet pansMay be iced with Cream Cheese Icing or White Roll Icing


New Vendor Memberswelcome

*AB Mauri Flieschman’s *Abel and SchaeferADM*ASM/SemperBakeMarkBakery Crafts*Cintas CorporationCole Papers Inc*ConAgra Mills*Corporate Management GroupDawn Food ProductsDecoPac Inc*Down in the ValleyTop Taste, Inc./FettingsFlavor Right*Gardner Pie Company

General Mills*Gold Coast Ingredients*Great River Organic MillingGregory’s FoodsHarvest Bakery ServicesRich Products/Hockenberg Newburgh*Heritage Bag CompanyHorizon Equipment, LLC*Instantwhip MinneapolisKing Arthur Flour*Lallemand/American YeastLawrence Foods Inc.Leach Food Equipment DistributorsLesaffre Yeast CorpLindarLVO Manfacturing Inc

Nordic Ware*ONLINE Engineering IncPheil & Holding INCPackaging Tape IncorporatedPurefill SolutionsSmitty Bee Honey, IncSparboe Foods, LLCStrategic Equipment and SupplyTrio SupplyThe Unger CompanyGold Coast Ingredients

*Indicates New Members


Vision & Values

New Members

uMBa Mission,

welcome

www.uppermidwestbakery.net

Upper Midwest Bakery AssociationMembership Form

Company/Bakery: _____________________________

Web site: ____________________________________

Contact Name: ________________________________

Address: _____________________________________

City: ________________ State:_____ Zip: _________

Phone: _______________ Cell:___________________

E-mail: _______________________________________

Your Bakery Business – Circle one Category onlyFull-line Franchise Supermarket Specialty

Food Service Vendor

Your Services – Circle all that applyBakery Catering Deli Wholesale

Restaurant Vendor Other

Membership Type – Check one

___ Upper Midwest Bakery Association Membership –(UMBA only) $125. Membership is open to independent, supermar-ket, food service, convenience stores, franchise bakeries and ven-dors in the area of the UMBA affiliate membership. Benefits apply to the local affiliate only. Membership applies to all family members and bakery employees at the primary business.

___ Subscribing Membership (UMBA only) $35. Subscribing Membership is available to multiple unit bakeries where the main headquarters is already a member, students in the industry, retired professionals, and anyone in the process of starting a bakery.

Make checks payable to: Upper Midwest Bakery Association

Send this completed registration form and payment to:

729 Park AvenueNorth Mankato, MN 56003

(320) 493-7554

UMBA

Upper Midwest Bakery Association Membership FormCompany/Bakery ________________________________Website _______________________________________Contact Name __________________________________Address ________________________________________ City _____________________ State ____ Zip _______Phone _________________ Cell ___________________Email __________________________________________

Your Bakery Business (Circle one category only)

Full-line Franchise SupermarketSpecialty Food Service Vendor

Your Service (Circle all that apply)

Bakery Catering DeliWholesale Restaurant Vendor Other

Membership Type (Check one)

____ Upper Midwest Bakery Association Membership(UMBA only) $125. Membership is open to independent, supermarket, food service, convenience stores, franchise bakeries and vendors in the area of the UMBA affiliate membership. Benefits apply to the local affiliate only. Membership applies to all family members and bakery employees at the primary business.

____ Subscribing Membership (UMBA only) $35. Subscribing Membership is available to multiple unit bakeries where the main headquarters is already a member, students in the industry, retired professionals and anyone in the process of starting a bakery.

Make checks payable to Upper Midwest Bakery AssociationSend this completed registration form and payment to:

729 Park Avenue, North Mankato, MN 56003

(320) 493-7554

www.uppermidwestbakery.net

Who can belong - any individual or industry interested in promoting baked foods and the baking industry Mission StatementUpper Midwest Bakery Association provides specialized support to people in the Bakery Industry to create an environment for professional growth and success

Vision of UMBAThe Tradition of Baking a Better Tomorrow

Values of UMBAE EducationX Xcel in successP Professional help and developmentE Ethical competitionR Resources for growthT Traditional values and integrityS Share knowledge and support

Full MembershipCakes By Monica ..................................................... Monica IversonHugo’s Family Marketplace .........................................Ron FischerKirkwood Community College .................... Margorie JohnsonCake Box Bakery ................................................. Roxanne Johnson

Subscribing MembershipByerly’s St. Louis Park ............................................ Katie LawrenceJ & D Catering ...........................................................Diane KnepperLive Love Bake ..............................................................Linda HoldofLund’s Uptown ......................................................... Katie SwensonMain Street Ingredients .......................................... Carmen StaubThe Cakery .............................................................Mary WesterhamLinda EllisPhyllis Groth


Summary of MinutesVision & Values

New Members

uMBa Meetings

May 6, 2013

• RBA will be a part of IBIE convention October 6-9, 2013 in Las Vegas. - The line up of Educational sessions is great. - The Seattle “Road Show” was a success. - The BAKER to BAKER will be on the RBA website.• The contract with David S. Cargo as Executive Director will not

be renewed. - JoAnn Borchert will be the interim contact person until a new

Executive Director is in place.• Review: evaluation of the 2013 Convention “THE HEAT IS ON” - There were over 600 registrations - There were 132 bakeries represented at the convention. - The facility at Treasure Island works well. - The convention will return in 2014.• Theme for the 2014 convention. - UMBA Your Passport to The World of BAKING• A 2013 Summer BAKER will be published. - An electronic mailing will go out monthly.• The 1st Annual Cupcake Battle will be held at the Renaissance

Festival Sept 14th – 15th.• Area Educational opportunities to be planned.• Planning item: 2013-2014 calendar, 2013-2014 budget, review of

Hall of Fame and Scholarship forms.• There are openings on the Board of Directors. If interested

please indicate.

the search is on for an Executive Director for the Upper Midwest Bakery Association (UMBA) This is a great way to serve a wonderful association with much potential. Important qualities in candidate would be: ability to put on a good convention, have a passion for the association, strong with technology skills, well organized. A job description available on request.

If you are interested send your resume and also tell us why you would be a good Executive Director of UMBA. Include your name, address, email and phone number.

Send resume to: Peter Nowicki, President8679 Jenner Lane South, Cottage Grove, MN [email protected]

good for your bottom line!

Call 800.669.4092 or visit us at www.caravaningredients.comSERVICE AND TECHNOLOGY WORKING FOR YOU

whole grainsgood for you

Upper Midwest Bakery Association729 Park Avenue

North Mankato, MN 56003

Presorted stdUs Postage

PAIDdetroit Lakes, MN

Permit No. 14

AnnouncingUltimate Cake Decorating Competition

Mall of AmericaSunday, october 27, 2013

Mark your calendars to participate and look for details on our website www.uppermidwestbakery.net

Sponsored by Upper Midwest Bakery Association

Documents

Click here - Upper Midwest Bakery Association