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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!

Enter the UMBA Challenge at the 201st Upper Midwest Bakery Convention in Red Wing and win a chance to compete in the national Creative Decorating Competition to be held in Chicago on March 21-22, 2015. Hotel and travel expenses for the national competition will be paid by RBA.

Decorators will compete in wedding cake, fondant and sculpted categories over a 6 hour period on Saturday, February 22. Winners will be announced at the banquet.

To be eligible to compete the decorator must have two years of professional cake decorating experience, submit a portfolio of their work and be employed by a bakery that is a UMBA member. Registration materials are available on the UMBA website and must be returned by January 31, 2015 with contestants being notified by February 7, 2015.

Application:_____ I understand that I must be a professional decorator who has worked full or part time for a minimum of 2 years._____ My current employer is a dues paying member of the UMBA._____ I have emailed a portfolio which provides examples of my cake decorating skills. (Electronic portfolio must include 6-10 examples of your work. Facebook or web site references are not acceptable. Contestants that competed at the Mall of America or UMBA convention in 2013 or 2014 do not need to send a new portfolio)_____ I also have provided information about my performance in other decorating competitions and/or other information which describes my experience as a cake decorator (to be used for press releases)._____ I understand that the above information MUST be postmarked or emailed by January 31, 2015.

Name: ___________________________________________________________________

Bakery: __________________________________________________________________

Address: _________________________________________________________________

City: ____________________________ State: _______________ Zip: ______________

Work Phone: ______________________________________________________________

Home Phone: _____________________________________________________________

E-mail: __________________________________________________________________

Application Deadline: January 31, 2015Mail applications to: Lynn Schurman, Contest Chair 308 Main Street, Cold Spring, MN 56320 E-mail to: lynnschu@aol.comFor more information contact Lynn Schurman at 320-685-8681 or lynnschu@aol.com.

Cake ChallengeDeco Cake – Sugar Art Contest The 2015 Deco Cake - Sugar Art Contest will again include the Cupcake and Sugar Showpiece Categories which proved to be popular last year. They join the Fondant Wedding Cake and Novelty/Specialty Categories which have been part of the contest for many years. The Cupcake category will be unique in that entries will be judged on appearance and taste. Contest details are included below.

Divisions:Beginner/Student: Less than two years experienceIntermediate/Advanced: More than two years experience

Categories:Fondant Wedding Cakes: Cakes with two or more tiers-cake must be covered in fondant. Decorations may be fondant, butter cream, gum paste, royal icing, isomalt or chocolate. Contestants will be asked to provide a list of decorating procedures used in decorating their cake.

Novelty/Specialty: Any cake with a theme such as: Birthday, Anniversary, Christmas Easter, etc. Any sugar medium or technique may be used. Sculpted cakes may be entered in this category. Contestants will be asked to provide a list of decorating procedures used in decorating their cake.

Cupcakes: A display of 6 or more cupcakes which will be judged on appearance and taste. Cupcakes may be arranged on a stand or decorative base. Contestants may include extra cupcakes for the tasting if desired.

Sugar Showpiece: A showpiece made of sugar or Isomalt. Contestants will be asked to provide a list of decorating procedures used in decorating their cake.

To view the rules visit our web site www.UpperMidwestBakery.net

Baked Foods ContestHands-on Decorating ClassesSaturday, February 21, 8 a.m.-Noon:Sculpting Peanut the Baby Elephantby Susan Carberry, The Cake Cottage, $145, Pre-Registration Required

“Peanut” is sure to put a smile on your face whether it’s your first attempt at sculptures or if you’re a seasoned cake carver. Susan will show you the tips and tricks of turning a regular 1/4 sheet cake into a work of art. Say goodbye to all those shaped pans for good!

Sunday, February 22, 8-11 a.m.:Shabby Chic Wedding Cakeby Susan Carberry, The Cake Cottage, $125, Pre-Registration Required

In this three hour workshop, students will create a beautiful wedding cake using rolled fondant, silicone molds, deco gel, edible images and dusting powders. The shabby chic style is known for it’s appearance of age and signs of wear and tear or where new items are distressed in order to achieve the appearance of an antique. Elaborate furniture appliques depicting flower swags, garlands and other motifs are often added. Fabric elements are often inspired by old French linens or vintage

floral patterns as well as lace designs. Pure whites, as well as worn out pastel colors are favorites. All supplies, tools for class use and a certificate of completion will be supplied.

Bread Showpiece/Display: Bread Showpiece/Display is an Open Category. The goal is to express the ideas and talents of our member bakers. The product can be any design, as long as it is made from bread dough. Structural supports can be used, but will need to be unseen. The end product does not need to be edible, so taste will not be a factor in the judging. The main focus of this category is on the overall artistic design. There is no size requirement, so the item can be as big, or as small as the individual would like. This baked

foods category is to allow the competitor to have fun and express their talents and interest in ways most bakers don’t get to do on a daily basis. Seeing as the theme of our show is “Imagination + Innovation + Education = UMBA” this year we want it incorporated into the showpieces/displays. Have fun with this category, and think outside the brownie mix box. Criteria will be as follows: eye appeal, overall presentation, skill of execution, difficulty of design, and incorporation of show theme.

Whole Grain Bread: Tap the health side of your baking in yourself and bake up your 6 grain or more bread. We are looking for one of your best grain breads What we will be looking for in your grain bread is for size, flavor, execution of the product, eye appeal, and overall product. There will be no weight requirement for this category.

Bars: We have a reputation in the Upper Midwest for making all kinds of bars-- even Garrison Keillor jokes about them. Showcase your best bars in this contest. No weight requirement or size requirement but bring a tray or plate with 6 bars so that the judges had enough to taste. Bars will be judged on eye appeal, flavor and uniformity.

Decorated Donut: Customers shop with their eyes so it’s not enough to make donuts that taste good – they also need to look great. This contest will be about the way that you decorate your donuts with icing and other additions – fruits, nuts, bacon, sprinkles, etc. They sky is the limit on what you can add to your donut. Donuts will be judged on the appearance of the donut but judges will be tasting the donut to see toppings are complementary to the donuts. Bring 6 of each donut per contest entry.

No pre-registration required, however, on-site registration is required. Registrants must be members of UMBA in order to qualify for Cash Prizes.

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Now you have an option!Torke coffee is fresh roasted and

delivered to you, directly from the roaster.

www.torkecoffee.comFor the best coffee, call me directly - Heidi Rosati - Vice President 612-209-4189

• NO MINIMUMS• FREE EQUIPMENT

• FREE 24 HOUR SERVICE• FAIR TRADE ORGANIC AVAIlAblE

• FREE DElIVERY

Friday, February 202 p.m. ................ Vendor Setup ............... Island Event Center2 p.m. ................ Pre-Registration ............. Pre-Function Area3-6 p.m. ............ Registration .................... Pre-Function Area3-6 p.m. ............ Cake Drop-off ............... Island Event Center6 p.m. ................ Social on your own

Saturday, February 217 a.m. ................ Registration Begins ........ Pre-Function Area8 a.m.-2 p.m. .... Cake and Baked Foods Drop-off................. ........................................................... Island Event Center9 a.m.-3 p.m. .... UMBA Cake Challenge .. Pre-Function Area

Educational Sessions:8-12 p.m.Sculpting “Peanut the Baby Elephant” Susan Carberry, The Cake CottageHands-on Decorating Session ............................. Chief Wabasha Room* Pre-Registration Required $125. “Peanut” is sure to put a smile on your face whether it’s your first attempt at sculptures or if you’re a seasoned cake carver. Susan will show you the tips and tricks of turning a regular 1/4 sheet cake into a work of art. Say goodbye to all those shaped pans for good!

9-9:50 a.m.Cake Business Q & AColeen Conway, Darla Julin & Tom PritchardBusiness Track .............................................................Wolf RoomWedding cake contracts, delivery issues, bridezillas and more can be the topics of this session... bring your cake questions to this session designed to share the experiences of what works and what’s not working in the world of cakes.

9-9:50 a.m.Adding Equipment to your Bakery. Production: Benefit or Challenge?John Lupo, Kevin Hirman, Dale SchurmanBakery Track ............................................................. Eagle RoomEquipment has its role in making bakeries more efficient and productive… but it also can be expensive and challenging to use. When is the right time to add equipment? Should you buy new or used? This panel will explore these questions and many more as they look at the role of equipment in the retail or small wholesale bakery.

10-10:50 a.m.Self Service Ordering Kiosk Technology Paul Tentis and Ryan ChristiansonBusiness Track ......................................................................Wolf RoomSelf-service is most definitely “in”. From supermarket checkouts to airline check-in kiosks, self-service is proving to be a very large benefit to business, and more importantly their customers. Self-service ordering can help businesses that are facing increased competition, higher costs and eroding margins. It allows businesses to increase the average order size, sell faster, less expensively and improve customer satisfaction at a low cost. These days the question is not whether we should implement self-service ordering, but more “when will we?” Join us to learn how DecoPac is implementing self-service technology and how Mackenthun’s Fine Foods in Waconia, MN is harnessing technology to become more efficient and to bring more money to the bottom line.

10-10:50 a.m.Food Allergies - What You Need to KnowNona Narvaez, Exec. Director, AFAABaking Track ....................................................................... Eagle RoomThe presentation will cover a number of issues that bakeries need to know to protect their customers from allergic reactions: what food allergies are in comparison to celiac and other diseases; symptoms & emergency treatment; labeling (FALCPA and this year’s gluten threshold regulation); and kitchen allergen management.

11 a.m.-5 p.m. .. Show Floor Open

Demos on theShow Floor Stage:

11:15 a.m.Lefse DemoBecky Halverson & Tonya Johannessen, Benson Bakery and Coffee ShopThis presentation will include: best methods for preparing the lefse to be rolled; rolling the lefse and grilling the lefse. This demo will also provide a time for “hands on” demonstrations, where participants can roll out their own.

12:15 p.m.It’s Magic Chocolate DemoAmber RudderThis demonstration will show the piece and heat technique for covering cakes with magic chocolate, super fast roses and “cheater” roses along with 2 styles of “No dry” bows.

1:15 p.m.CupcakesSusan Carberry, The Cake CottageSusan Carberry will demonstrate some amazing floral and animal cupcakes that are easy to make and oh so cute. Add these to your showcase and watch them fly out of your bakery.

2:15 p.m.Pocket Meals: Savory Stuffed BreadsSolveg Tofte, Sun Street BreadsSponsored by King Arthur FlourSolveig Tofte will be demonstrating savory stuffed breads from Northern Europe that include Runzas/Bierocks (cabbage & beef filled buns), Pasties with steak, potato & rutabaga, and Potato Knish. These are all items that re-heat well and can be sold from a cold case or freezer for people to take home for dinner.

3:15 p.m.Dress up your Bakery Display for PROFITSJaime VanderWoude, Sponsored by BakeMarkLearn how easy it is to add shimmer, pearls and other easy add-ons to your every day cupcakes, cakes and desserts to give them an upscale and updated look.

4:15 p.m.Figure Piping DemoAmanda Hansen, Coborn’s Sauk RapidsAmanda will show how easy it is to draw shapes and figures with icing. Add a new dimension to your decorating by going beyond everyday flowers to add people, animals and other shapes to your cakes and cookies.

Convention Schedule

For more information and to register online -visit www.UpperMidwestBakery.net

2:30 p.m. .......... Judging of Contests

5:30-6:30 p.m. . Reception ..................... Pre-Function Area

6:30 p.m. .......... Banquet and Program ................ Full Deck

9-12 p.m. ......... Bowling for everyone .......... Bowling Lanes

Sunday, February 227:45-8:30 a.m. . Business Meeting .................. Board Room

8-11 a.m. .......... Association Brunch ...Buffalo & Bear RoomAll guests at the convention are welcome. Need to have a ticket to attend. Tickets are $15 each.

9 a.m.-12 p.m. . Show Floor Open

Educational Sessions:8-11 a.m.Shabby Chic Wedding CakeSusan CarberryHands-on Decorating Session ............................. Chief Wabasha Room* Pre-Registration Required. In this three hour workshop, students will create a beautiful wedding cake using rolled fondant, silicone molds, deco gel, edible images and dusting powders. The shabby chic style is known for it’s appearance of age and signs of wear and tear or where new items are distressed in order to achieve the appearance of an antique. Elaborate furniture appliques depicting flower swags, garlands and other motifs are often added. Fabric elements are often inspired by old French linens or vintage floral patterns as well as lace designs. Pure whites, as well as worn out pastel colors are favorites. All supplies, tools for class use and a certificate of completion will be supplied.

9-9:50 a.m.How to Pass your Health Inspection ...... 1 CEU for CFMBill AdlerBusiness Track ......................................................................Wolf RoomRS retired Minnesota Dept of Health This session will cover what Department of Health and Department of Ag inspectors will be looking for when they inspect your retail bakery.

9-9:50 a.m.Donuts - Start to FinishDawn TechniciansBaking Track ....................................................................... Eagle RoomGood donuts don’t have to be that complicated. The technicians from Dawn will give you tips on ways to make your donuts the star of your showcases, if you are frying your own or if you are using ready to finish donuts.

10-10:50 a.m.What’s Up with the MN Food Code? ....... 1 CEU for CFMLars JohnsonBusiness Track ......Wolf Room This session will present a quick overview of the process and some important changes with the coming code revision that Minnesota is adopting.

10-10:50 a.m.Finding and Keeping Good EmployeesLynn Schurman and Sheila BurskiBusiness Track ................................................................... Eagle RoomThis interactive session will look at ways of finding and keeping good employees in your bakery.

11 a.m.-12 p.m. Award Ceremony - Prizes .......................... ........................................................... Pre-Function Area

12 p.m. ............. Close of Show

2015 VendorsAbel & Schafer, Inc.

BakeMarkConAgra Mills

Cook Specialty Co.Dawn Food Products

DecoPacDown in the Valley

El Mundo de la ReposteriaFood Safety Guy

General Mills/PillsburyGold Coast Ingredients

Gregory’s FoodsHorizon Equipment, LLC

It’s Magic ChocolateJera Concepts

King Arthur FlourLesaffre Yeast Corp.

LindarNordic Ware

Torke Coffee Roasting CompanyXcel Energy

Minnesota ICESMinnesota Restaurant Association

and more!

*At time of publication.

Curt Borchert - Dexter LarsonScholarship Fund

Scholarship ApplicationIn order to support employees in the bakery industry, UMBA offers two scholarships of $500 to high school seniors and current returning: vocational/technical/college students. Scholarships are also available for people working in the baking industry that would like to take short-term seminars at AIB and other accredited baking programs.

Scholarship applicants are required to be one of the following:1. Family member of the owner or owner of a retail or in-store/supermarket bakery that is a UMBA member.2. An employee of a retail or in-store/supermarket bakery that is a UMBA member.3. Student in a Culinary Institute or Baking School working toward a baking/food service or related career that has completed at least one semester of school.

Nominee must have:1. The applicant is to be a student in a baking/food related post secondary educational program.2. Applicants under option 3 must have a cumulative 2.5 grade point average on a 4.0 scale.3. Applications are due by January 15. Scholarships are awarded at the annual convention and checks are issued upon proof of completion of the seminar or semester of school. Proof may include a transcript, certificate or report card.

Application Deadline: January 31, 2015.

To download the full application visit www.UpperMidwestBakery.net

For updates like uson Facebook!

facebook.com/uppermidwestbakery

Hall of FameThe bakers hall of fame was established to ensure that memories of outstanding bakers be recognized and preserved. It is to honor those whose hard work and dedication has been significant and outstanding achievements to the baking industry, community and the American way of life. The Hall of Fame has been expanded to include honoring any bakery employee for their hard work and outstanding achievements.

Categories are:1. Established recognized proficiency in their respective areas of the industry.2. Contributed to the betterment of the industry on the state, regional and or national level.3. Contributed in some manner toward community betterment in the city of residence.4. Member of/or work for a member in good standing with the UMBA.5. A majority vote of the UMBA Board of Directors for induction.* * It is the responsibility of the Upper Midwest Bakery Association Board of Directors to elect deserving applicants based on their performance against the UMBA Hall of Fame criteria.

Application Deadline: January 31, 2015

To download the full nomination form visit www.UpperMidwestBakery.net

Upper Midwest Bakery Association

The UMBA is an association of bakers, cake decorators, bakery employees, food service

personal, and partner businesses involved in the baking industry; representing the

interests of our industry, consumers and communities through: Education,

Networking, & Creating Lasting Relations

Turn to UMBA for bakery expertiseand professional development.

Together, as an association,we stand strong for the betterment

of our industry.

Become a member of UMBA:Jessica Artibee, Executive Directoruppermidwestbakery@gmail.com

320-296-1443

For more information visitour web site:

www.uppermidwestbakery.net

Company: ____________________________________________________ Contact Name: _________________________________________________

Phone: _____________________________________________________________ E-mail: _________________________________________________

Address: ____________________________________________________________________________________________________________________

City: __________________________________ State: _______ Zip: ________ Web-Site: _________________________________________________

Title:

Adults (Children under 12 are free) $30 x ________ = _________

Students $10 x ________ = _________

Banquet Tickets $40 x ________ = _________

Brunch Tickets $15 x ________ = _________ (Each full member receives 2 tickets. Each Subscribing Member receives 1 ticket. Each Vendor Member receives 2 tickets per paid booth. RSVP two weeks in advance for brunch.)

Saturday Hands-on Decorating Session $145 x ________ = _________

Sunday Hands-on Decorating Session $125 x ________ = _________

UMBA Annual Membership (visit www.UpperMidwestBakery.net for details on membership types)

Full Membership $125 x ________ = _________

Subscribing Membership $35 x ________ = _________

Total: ___________

Submit names and title of additional registrants. (Choose a title that best describes each registrant.)Name: __________________________________________________________________________ Phone/Cell: __________________________________ E-mail: ____________________________

Name: __________________________________________________________________________ Phone/Cell: __________________________________ E-mail: ____________________________

Name: __________________________________________________________________________ Phone/Cell: __________________________________ E-mail: ____________________________

Make checks payable to:Upper Midwest Bakery Association

Attn: Jessica Artibee755 Milwaukee Ave. SWHutchinson, MN 55350

Questions and more information:Jessica Artibee

UMBA Executive Director(320) 296-1443 • jartibee@gmail.com

To Register Online:www.UpperMidwestBakery.net

Room ReservationsCall 888-867-7829 or 800-222-7077 to make your guest rooms reservations.Please tell them you are with the Upper Midwest Bakery Association.

Guest rooms must be booked byFebruary 7, 2015.

Room rates:Friday, February 20 ....................................... $89Saturday, February 21 ................................. $129Sunday, February 22 ..................................... $69

Treasure Island Resort & Casino is an easy drive from the Twin Cities and other nearby locations. They also offer free transportation shuttles from a number of areas.

From Minneapolis/St. PaulTravel south on Hwy. 52, then east on Hwy. 55 to U.S. 61, or travel south on U.S. 61 all the way from the Twin Cities to Hastings. On the south side of Hasting travel south on Hwy. 316 to 200th St. Follow 200th St. for 8 miles and pass over the Etter Bridge.

From Minnesota Valley SuburbsTravel east on County Road 42, then east on Hwy. 55 to Hastings. On the south side of Hastings travel south on Hwy. 316 to 200th St. Follow 200th St. for 8 miles and pass over the Etter Bridge.

From RochesterOption No. 1: Travel north on U.S. 63 to U.S. 61. Travel north through Red Wing. Take County Road 18 north.

Option No. 2: Travel north on Hwy. 52 to Hampton. Take Hwy. 50 east. Take U.S. 61 south. Turn north on County Road 18 (east.

From La Crosse, WI or Winona, MNTravel north on U.S. 61 through Red Wing to County Road 18 north.

Owner Manager Baker Employee Student Vendor GuestCake Decorator

Owner Manager Baker Employee Student Vendor GuestCake Decorator

Owner Manager Baker Employee Student Vendor GuestCake Decorator

Owner Manager Baker Employee Student Vendor EducatorCake Decorator

Attendee Registration Form

Directions to Treasure Island Resort & Casino