New look iN bakery / refresh your thiNkiNg / New ... your calendars and plan to attend. Registration ... booth provided by General Mills was the frosting on the cupcake as everyone

Volume 11, Issue 4 Winter 2011

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p. 2 Message from the President

p. 3 What’s New at the 2012 uMBA Convention

p. 4 ultimate Cake decorating Competition Winners

p. 5 Pine River

p. 6 Pine River

p. 7 Message from the executive director

p. 8 social Media

p. 9 2012 uMBA Convention




p. 14 BakeMark Merger

r fr shyour bakery

r fr shyour bakery

r fr shyour bakery

Join with contacts in our industry from Minnesota, South Dakota, North Dakota, Iowa, Wisconsin and surrounding area.

Vendor Floor Show. Educational Track. Baked Foods and Cake Decorating Contests. Banquet. Comradeship in the Industry. After Hour Casino Activities. Prizes galore. Sunday Buyers Fair

Mark your calendars and plan to attend. Registration fee is $30.00 adults, $10.00 students and children free. Look for registration information in the BAKER, on the web. www.uppermidwestbakery.net

New look iN bakery / refresh your thiNkiNg / New commuNicatioN st yle

R e g i s t e R t o d a yGo to www.uppermidwestbakery.net or use form on page 10

2012 Upper Midwest Bakery AssociationAnnual Bakery Industry Convention

treasure island resort and casino

red wing, mNfebruary 25 – 26, 2012

For more information call

Curt Borchert Executive Director

320 493 7554

bakery aN experieNce / produc tioN e valuatioN / l it tle thiNgs couNt

Effortless treats.Extraodinary tastes.

ANGEL FOOD & RING CAKES

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

www.uppermidwestbakery.net 2

Happy New Year,

With the holidays behind us, it is time to look ahead at 2012. Think about what worked, and what didn’t work in 2011 and let the planning begin. But before we look to far ahead, let’s look back on the recent UMBA 5th Annual Ultimate Cake Decorating Contest that took place at the Mall of America on November 13th. The competition was as competitive as ever and many beautiful masterpieces were created. Congratulations to the winners and all of the participants. A big thank you to all of the volunteers who made the event happen. The cupcake decorating station was a success and raised a lot of money towards

the UMBA Scholarship Fund. All ages participated in decorating their cupcakes. The photo booth provided by General Mills was the frosting on the cupcake as everyone was able to get their picture taken with their creation.

Get ready to “Refresh Your Bakery” at the 2012 Upper Midwest Bakery Association (UMBA) Convention! Plan now to attend February 25-26, 2012, at the Treasure Island Resort and Casino in Red Wing, Minn.

Plans are coming together to provide you with another great convention! This year’s convention will include the vendor floor show, education track, baked foods and cake decorating contests, banquet, after-hour bowling & casino activities and a Sunday buyers fair. A taste of our educational sessions will include Social Media, Doughnuts, Merchandising, Bowl Costing, Gluten-free Baking, and many decorating sessions, see page 12!

So as the snow is coming down, start planning for your weekend getaway to Treasure Island Casino. Look forward to seeing everyone there! Additional information can be found in this issue of the Baker and on our web site www.uppermidwestbakery.net.

As always, keep those sales rising!Happy New Year,

Clayton ArtibeeUMBA President Board of Directors

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district 1 Minneapolis and VicinityPeter NowickiDavid Blackowiak, VicePresident

district 2 St. Paul and Vicinity Amy AmentChris & 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 MnClayton Artibee, President Lynn Schurman, FinancialSecretary

Allied (Representatives of Allied Trades)

Tim Kuchinka, SalesManager-DawnFoodsSteve Palo, NationalAccountManager HobartTim Ulschmid, Gregory’sGuy Holt, BakeMarkGreg Wagner GeneralMills

RBA – RepresentativeAmy Ament

uMBA, executive director Curt Borchert 729 Park Avenue North Mankato, MN 56003 (P) 320-493-7554 [email protected]

Upper Midwest Baker, Editor JoAnn Borchert

Upper Midwest Baker, Graphic Designer Emily Simonette

from the President . . . Message

ClaytonArtibee

UMBA BOARD MEETINGSThe next meeting date is: January 23, 2012

Site to be announceYou can call 320-493-7554 for information

3 Upper Midwest Baker Winter 2011

We supply the world’s finest yeast and ingredients to

commercial bakers.

Fresh and Dry yeast, Premium Dough conditioners

For more information your local contact is: Bill Varney

Cell: 612 845 3216 [email protected]

Visit our web site: www.lesaffreyeastcorp.com

2012 upper midwest bakery associatioN coNveNtioN

what is new for 2012

1. buyer fair on sunday morning

2. brunch to be served on vendor floor


Snowflakes, penguins, crowns and glitter were the features of the day as competitors competed for over $2500 in cash prizes at the 5th Annual Ultimate Cake Decorating Contest held at Mall of America on Sunday, November 13. Twelve competitors competed to sculpt a birthday cake

that celebrated “My Winter Wonderland” while thirteen teams hurried to construct and decorate a five tiered “My Royal Wedding Cake” in three hours. Meanwhile young decorators got a chance to try their hand at decorating in a nearby cupcake decorating station where their $1 donation went towards the UMBA scholarship fund. Afterwards they had a chance to “Make a Cake Face” in a photo booth sponsored by General Mills.

Judges for the competition were Darla Julin, CD, from Fantasies in Frosting, Terri Oys, Gregory’s Foods and Gary Hjellming, Oak Ridge Conference Center.

The competition was sponsored by UMBA with allied members, General Mills, DecoPac, Brill, Bakery Crafts, Dawn Foods, Gregory’s Foods and Lindar. UMBA member bakeries Coborn’s and Cold Spring Bakery provided the cake for the contest.

UMBA AnnouncesUltimate Cake Decorating Competition Winners

My Winter Wonderland Birthday Competition1st place$500 prize

Sara Konz

King’s County MarketSt Francis, MN

2nd place$250 prize

Andrea Halleland

Daube’s BakeryRochester, MN

3rd place$125 prize

Keeann Richards

Jerry’s FoodsEdina, MN

My Royal Wedding Cake Competition

1st place$1000 prize

Rhoda Schultz and Mindy Smith

HyVee Mankato, MN

2nd place$500 prize

Jamie VanderWoude and Fhoua Yang-Moua

Edina Byerly’s

3rd place$250 prize

Stephanie Bromander and Kathy Anderson

Ridgedale Byerly’s


Pine River, Minnesota is a lakes area town of less than 1,000 people, but one step into the Pine River Bakery and you know this small town keeps this bakery busy! The 3 display cases are full of attractively finished products, including decorated cookies, an assortment of decorated cakes, including their signature 4” cakes and even pizza crust. The bread rack offers a selection from white & wheat breads, cranberry walnut to dinner rolls and buns. All this in a bright setting with cheery yellow walls and that great bakery smell.

A bakery has been in this location for 60+ years, but Emily and Bob Fulton have only owned it since January 2008 when they purchased what was Al’s Bakery at that time. Unfortunately, the national economy collapsed which had a trickle

down affecting Pine River’s grocery store, 2 restaurants, a drugstore, a department store and a used car dealership with service department. Through it all, the Pine River Bakery not only survived, but flourished and now has become a lakes area destination. Thank goodness Bob and Emily had a lot of experience before this adventure!

Bob Fulton received his Vietnam War era draft notice in 1965 and enlisted in the Navy. His commissary training included working with the best Navy bakers on each coast. After serving 4 years there and going to business school, he began working for Hy-Vee Food Stores in their bakery department. As bakery manager, he opened 3 new stores for Hy-Vee.

Emily grew up in Ohio, graduated from Iowa State University, and taught middle school home economics for 2 years - NOT her calling! She went to work for Hy-Vee in 1979, and was a bakery manager when they met in January 1982. They were married that fall.

They’re always ready for a new adventure and the Pine River Bakery is their 4th business adventure. They owned Lake Country Bakery in Detroit Lakes, MN for 9 years, a bakery that needed a lot of updating. They re-opened the Gaylord Bakery in Gaylord, MN in 1996. Their short stint as restaurant/ice cream shop owners gave them real respect for restaurant owners - Emily calls that business INSANE! In between these adventures they’d work just long enough for someone else to realize they’re definitely best being their own boss. And they’re very glad now to be back in the bakery business!

There are several things that immediately set this bakery apart:

* The Pine River Bakery is known for their “Baker’s Dozen Special” - if you buy 12 rolls or donuts, the 13th one is FREE! While most bakeries give a discount for a dozen rolls, when customers get something FREE - they really consider buying a dozen. And they can mix-and-match anyway they like, but of course, the free one is the cheapest one in the box.

* All of their products are labeled with prices. Emily uses Printmaster to make easy-to-read signs on her computer. And all of their prices end in 5 or 0 which eliminates counting out a lot of pennies.

* They use boxes for their products, ALL labeled with Pine River Bakery address,

BakeryPine River


SAWDUST ROLL TOPPING7# bread flour4# brown sugar2# 8 oz. quick-cooking oats2# 8 oz. shortening2 oz. salt

Mix together in 80-qt. bowl as for a streusel. Spread out on 5 sheet pans. After turning off the oven, place in oven and let it dry out overnight. Grind mixture before use. (We use a tabletop sausage grinder. A Hobart grinder or chopper can be used.) We white-ice fried cinnamon rolls and dip it in this topping for “Sawdust-topped Cinnamon Rolls.”

This has been a popular topping at this bakery for many years. Being in a logging area, might help its popularity too. It’s also an inexpensive topping as compared to nuts, etc. It was wonderful to have during the peanut recall of several years ago. We ‘joke’ with the customers that it must be good for them because it contains oatmeal...........

phone number and store hours on them. (They print their own labels. Sam’s Club sells inexpensive address labels, and their Kodak printer is one of the most economical printers for ink.) They just got stretch bands from the Unger Company to make every box look extra special! (An improvement they credit to attending All Things Baking Expo).

* FRESH coffee is so important, and since 2 Keurig brewers came with the bakery, they started using them, as a way to offer a variety of coffees and hot teas. And now they’d NEVER use anything else! It only takes 40 seconds to make the FRESHEST coffee around (it usually takes longer than that to get the customer a roll and pay for the transaction). And they have no lukewarm coffee, no empty airpots and no wasted coffee.

Even with ALL their years in baking, Emily and Bob are always looking for new ideas. They feel UMBA and RBA memberships are important, as are conventions. The bakery is on Facebook (Pine River Bakery & Coffee Shop), but they also use Facebook for ideas. Emily regularly uses Hanisch Bakery’s and Merritt’s Bakery’s Facebook pages for inspiration, especially for decorated cookies.

Being asked to be “Bakery of the Month” was an honor to these small-town bakers. Pine River is a great vacation area (just 30 miles north of Brainerd, so they invite everyone to stop and visit with them.

Pine River Bakery218-587-2545215 Barclay Avenue, PO Box 735Open Tuesday-Saturday 6am-2pmPine River, MN 56474

Bakery


OntheRoad...An exciting part of my job is traveling around the region and visiting local town bakeries. Bakers are a very friendly group of people. It would be great to visit every mom and pop bakery around. I enjoy sitting down with them, having a cup of coffee and listening to their start in the industry. Visiting with the bakers allows me to see some of the things our UMBA association has done for people as well as

allowing me to learn what more we can do to support them.

Please read the article in this edition of a small town bakery, Pine River Bakery that has been in existence for a long time and is always bustling with activity. Be sure to read the article and if you are traveling that way stop in for a visit. I am sure you will go away knowing another friend.

In addition to small retail bakeries, we also have a large number of large grocery stores that are producing high quality products and serving the needs of the community. I have visited stores like Lunds, Kowalski’s, Jerry’s Foods, Hugo, Cub, and Rainbow to name a few. These bakeries have a slight edge in that they have more space to display, more store traffic, a bakery specialist and bulk buying power for ingredient procurement.

To top it off I stopped in at a small donut shop in Crystal, MN last week and took in the wonderful aroma of fresh fried donuts. This is a favorite stop for my 7 and 14 year old grandchildren.More and more specialized small shops are popping up especially in the metro area. They are becoming very popular. They need people specialized in fewer areas who are not generalists. This can keep labor costs and inventory down.

When you stop to think about our trade and realize all the types of bake shops and suppliers that are a part of our great trade we have a lot of pride to share in this very important industry. People like always to eat and to CELEBRATE.

Speaking of CELEBRATING – Refresh Your Bakery – our industry show is a time for ALL of us to get together to share our experiences, our needs and the products we produce for our customers. Continuing educational sessions are of vital importance in today’s climate. You will find topics of interest to you. UMBA members support this effort and our membership is on the rise. Celebrating is all about getting away. Treasure Island provides us with that opportunity. It is a time for us to come learn, enjoy and celebrate.

At our 2012 convention,– Refresh Your Bakery –we will be honoring some of the greatest in our industry in the Hall of Fame recognition. At the banquet we will honor the best in decorating and baked foods and have prizes galore. UMBA has a scholarship program. We need individuals to apply for this scholarship. Check our website to apply. www.uppermidwestbakery.net Looking forward, the UMBA Board is engaged in a strategic planning process. Our future is our destiny. The project will be unveiled at the convention. Like all businesses we need to take a look at where we have been – where we are at – where we want to go.

If you want to join the UMBA Board of Directors make your intentions known to a UMBA Board Member or to me Curt Borchert 320 493 7554. We are always looking for new ideas, people and experiences. At present we have openings in District 4 – Northwestern, MN, North Dakota, and South Dakota, and there is one Allied position open.

Happy BakingCurt Borchert, CMB

from the Executive Director . . . Message

CurtBorchert


Behind every great baker is American Almond.

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

Visit www.americanalmond.comfor more information and profit building recipes.

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With the ever changing world that we live in, we need to keep current on so many things. One of those things that changes often is technology, and more specifically social media. Social Media is a great place for a bakery to keep their customers updated on happenings at their bakery, offer promotions, have contests, and have other interactions with their customers.

Unfortunately, social media can also have a negative effect on a bakery. People can post anything they want about a bakery and not have facts to back it up. Then others can read those posts and think those statements are true. As bakery owners what recourse do we have to deal with the negative poster and what was posted? With a bakery owners schedule, how can we possibly keep up on social media posts?

What about our employees? Are they on social media while at work? I mean, do we really expect them to not be updated and connected for 8 hours? What are they saying about work on social media? Do we “Friend” or “Follow” our employees to track what they are saying about work? What are their rights to freedom of speech?

At the 2012 UMBA Convention, there will be a presentation offered to answer these questions. The presentation will be presented by an attorney from the Twin Cities. Attorney Jennifer A. Nodes will address “Social Media, Understanding How It Relates to Employment Law.”

• Do employers have the right to monitor and regulate employee’s use of social media?

• What are the current privacy laws?• How should I write a social media policy?• How can I protect my business from social media litigation?

Refresh your bakery, refresh your views on social media and keep current on the social media laws. See you at Convention!

social MediaHeatherPeterson,UMBABoardofDirectors,andDistrictTwo

Representative.OwnerofBreadArtinBayport,Minnesot


Friday, February 24th 2:00 PM Vendor set up 2:00 PM Pre registration 3:00 PM – 6:00 PM Registration 3:00 PM – 6:00 PM Cake Drop off 6:00 PM Social

Saturday, February 25th 7:00 AM Registration 8:00 AM – 2:00 PM Cake and Baked Foods Drop Off

9:00 AM – 10:45 Educational Sessions 9:00 – 9:45 AM Decorating, Business, Baking 9:45-10:00 AM Break 10:00 – 10:45 AM Decorating, Business, Baking 11:00 AM– 4:30 PM Vendor Floor Open 12:00 – 3:45 PM Educational Sessions 12:00 – 12:45 PM Decorating 1:00 - 1:45 PM Business 2:00 – 2:45 PM Decorating 3:00 – 3:45 PM Business

2:30 PM Judging of Contests 5:30-6:30 PM Reception 6:30 PM Banquet and Program

Sunday, February 26th 7:45 – 8:30 AM Business Meeting 9:00 – 12:00 PM Vendor Floor Open 9:30 – 11:15 PM Educational Sessions 9:30 – 10:15 PM Decorating, Baking 10:30 – 11:15 PM Business 12:00 PM Floor Show Closed 12:15 PM Award Ceremony Close of Show


veNdorsAt time of publication

AIBAmeriprideBake Mark

Bakers ExchangeBakery Crafts

Boyd CoffeeCTP Imaging

Dawn Food ProductsDeco Pac IncGeneral Mills

Gold Coast Ingredients, Inc.Great Northern Baking Co.

Gregorys FoodsHarvest Bakery Services, Inc

Hibbing Community CollegeHobart

Horizon EquipmentKing Arthur Flour

Lawrence Foods Inc.LeSaffre Yeast Corp.

Lindar Corp.Minnesota Restaurant Assoc.

New French BakeryNordic Ware

Retail Bakers of AmericaStrategic Equipment and Supply Co.

Trio Supply Co.


refresh your bakery

Company/Bakery Name _____________________________________ Contact Name _____________________________________

Address _____________________________________ City ___________________________ State ________ Zip _______________

Phone ___________________________________________________ Cell _________________________________________________

Email ________________________________________________ Website _________________________________________________

Titlep Owner p Manager p Baker p Cake Decorator p Employee p Student p Vendor/Exhibitor

Type of Businessp Retail/Full Line Bakery p Franchise Business p Super Market-In Store Bakery/Deli p Bread Shop p Cake Shop

p Pastry Shop p Coffee Shop/Deli p Wholesale Plant p Educational Institution p Vendor/Distributor p Other _________________________________________

Convention Registration Fees (Children under 12 are free)

Number of Adult Members __________________________________________ X $30.00 = $ ________________________________Number of Students _________________________________________________ X $10.00 = $ ________________________________Number of Tickets to the Banquet: ____________________________________ X $40.00 each = $ ___________________________ _______________________________________________________________________Total $ ___________________________

Check#________ Amount ___________ Cash p Amount ___________MakeCheckPayableTo:UpperMidwestBakeryAssociation Submit names and title of registrants, print this form and mail.Additional Registrants Names: Chooseatitlethatbestdescribeseachregistrant.

Name: _________________________________ Phone/Cell _____________________ Email _________________________________p Owner p Manager p Baker p Cake Decorator p Employee p Student p Vendor/Exhibitor



Others: NameofChildrenunderageof12

2011

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New look iN bakery / refresh your thiNkiNg / New commuNicatioN st yle bakery aN experieNce / produc tioN e valuatioN / l it tle thiNgs couNt

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Reserve your room early!! Last year we sold out and had to scuffle at the end to make arrangements.

Call 1-800-222-7077 to register. Room rates are: Friday, February 24th $ 89.00 Saturday, February 25th $109.00 Sunday, February 26th $ 69.00

Tell the receptionist that you are with the Upper Midwest Bakery Association and you will get a $20.00 coupon for each adult.

2012 upper midwest bakery association d e c o c a k e c o n t e s t

DiViSionSBeginner/Student: Less then two years experience Intermediate/Advanced: More then two years experience

CategorieSSculpted Cakes: Cut out or shaped cake, iced in any type of icing. You must use real cake for this contest entry. You may use up to 10% rice krispie sheets.

novelty/Specialty: Cake with a theme such as a Birthday,Anniversary, Christmas, Easter, etc. Any sugar medium or technique may be used. Cake may be tiered. This may be done with Styrofoam dummies.

Wedding Cakes: Cakes with two or more tiers. Any sugar medium or technique may be used. This may be done with Styrofoam dummies.

rules• No pre-registration required, however, on-site registration is

required.• Cakes may be set up Friday, February 24 between 3:00 and 5:00

p.m. or Saturday, February 25 between 8:00 a.m. and 2:00 p.m.• Judging begins promptly at 3:00 p.m. Any cakes delivered after

2:00 p.m. will not be judged, but placed for display proposes only.• Winners will be announced at the Saturday evening banquet• Entries must be exclusive work of the entrant. • Cakes are judged on appearance, points will be given for

neatness, originally, creativity, colors, and degree of difficulty • Decisions of the panel of judges is final.• No business identifying marks, advertisements, or photos will be

allowed until the completion of the judging, Saturday evening. After judging business cards may be placed by the cakes.

• Cakes are judged with a point system, Gold, Silver, and Bronze awards will be given in each category. All cakes with qualifying points will be awarded medals.

• Best of Show will be chosen by the judges, all cakes qualify for this award.• People Choice will be awarded to the cake with the most votes.

Voting for People Choice continues until Sunday at 11:00 a.m., winner announced Sunday afternoon.

american Bakery expo challengeEnter the American Bakery Expo Challenge at the 2012 Upper Midwest Bakery Convention in Red Wing and win a chance to represent the UMBA in Houston on September 9-11, 2012. Travel expenses and hotel accommodations will be provided by RBA and UMBA for the competition in Houston.

Decorators will compete in wedding cake, fondant, sculpted, floral designs and custom design categories over an 8 hour period on Saturday, February 25.

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 28, 2012 with contestants being notified by February 4, 2012.

American Bakery Expo Challenge 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 understand that to compete at the national competition, my

employer must also be a dues paying member of the RBA_____ I have enclosed a portfolio which provides examples of my cake decorating skills. (Electronic portfolios encouraged- send 6-

10 examples of your work by e-mail. Facebook or web site references are not acceptable) _____ 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 by January 28, 2012.

Name ______________________________________________________ Bakery __________________________________

Address _________________________________ City ________________________ State ________ Zip ______________

Work Phone __________________________________ Home Phone _____________________________________________

Email _________________________________________________________________________________________________

Mail to : Lynn Schurman, Contest Chair 308 Main Street, Cold Spring, MN 56320

For more information, contact Lynn Schurman at 320-685-8681 or [email protected]


if you are a cake decorator and want to showcase your work, be critiqued by professional judges with a chance to win a trophy and cash prize enter the deco cake or american baking expo challenge

2012 upper midwest bakery association B a k e d F o o d s c o n t e s t CategorieSBest Bear Claw: This category is open to all interpretations of a “Bear Claw.” The goal is to find the best overall Bear claw in the Midwest. Participants must execute 6 Bear claws. Participant can use any filling. The Bear claw items must be similar to Bear claws that could be found in any specialty/retail/wholesale bakery operation. Bear claws must be in an enclosed box, or packaged similar to how they would be sold to a customer. We want to know what it looks like when it goes out your door. Bear claws will be judged on overall presentation, uniqueness, eye appeal of product, skill of execution, practicality of product, taste and flavor. Bread Showpiece/Display: This category is fairly open. The goal is to show off the talent of our member baker’s. The product can be any design, as long as it is made from bread. The end product does not need to be 100% edible. Our main focus is on the artistic designs of the overall display. There will be no height or weight requirement so go big or go home! Just kidding. Great, small detail work will do just as well. This is your opportunity to push the limits of what you can do as a baker. There is no theme for this category so have fun and create some cool designs. The judging will consist of eye appeal, overall presentation, skill of execution, and difficulty of design. Best 100% Whole Wheat Bread: This contest is open to any 100% whole wheat bread produced in a 1# loaf pan and sellable in a retail/specialty/ wholesale bakery. Participants must provide 3 uniform loaves of 100% whole wheat that weigh 1#. Bread must be presented to the table in individual clear plastic bags. 100% whole wheat will be judged based on eye appeal, taste and flavor, execution, cell structure, and weight. Loaves that weigh over or under the weight will be deducted one point for every ounce it is off. Entrants are to be members of the Upper Midwest Bakery Association. For information on how to join go to the UMBA website: www.uppermidwestbakery.net. Prizes for Baked Foods Categories are as follows: $100 for 1st Place in each category, $50 for 2nd Place in each category, $25 for 3rd Place in each category

New look iN bakery / refresh your thiNkiNg / New commuNicatioN st yle bakery aN experieNce / produc tioN e valuatioN / l it tle thiNgs couNt

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each year our number of entrants for the baked foods contest grows in numbers. this year we plan to double the number. each year this contest gets bigger and better. efforts are being made to improve on what has happened in the past. please note schedule, rules as you decide on what you want enter and where and when to bring the item

Gregory’s Foods Serving the Midwest for over

30 years

� Over 35 Varieties Frozen Cookie Dough � Bread & Bun - Mixes and Bases � Danish & Sweet Do – Mixes and Bases � Cookie Mixes and Bases

� Fruit Fillings – Pails and Tube sets � Icings and Glaze � Frozen Bread and Bun Dough � Frozen Danish & Sweet roll Dough � Flavors and Extracts

Contact us for all of your baking needs!

651-454-0277

800-231-4734

651-454-2254 fax

1301 TRAPP ROAD

EAGAN, MN 55121 [email protected]

Gregory’s Foods Serving the Midwest for over

30 years

� Over 35 Varieties Frozen Cookie Dough � Bread & Bun - Mixes and Bases � Danish & Sweet Do – Mixes and Bases � Cookie Mixes and Bases

� Fruit Fillings – Pails and Tube sets � Icings and Glaze � Frozen Bread and Bun Dough � Frozen Danish & Sweet roll Dough � Flavors and Extracts

Contact us for all of your baking needs!

651-454-0277

800-231-4734

651-454-2254 fax

1301 TRAPP ROAD

EAGAN, MN 55121 [email protected]

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]

saturday feb. 25 decorating

re-think your cakepam martinez

fun with figure pipingmichelle plisaka

decorating ideas with isomaltJenny skinner

easy sculpted cut out cakesrobyn hanisch

sunday feb. 26 decorating

the making of a sugar showpiecetravis hanson

saturday feb. 25 Baking

crème cakesbake mark

doughnutsdawn

sunday feb. 26Baking

the challengd of gluten free bakingsteve sollner

saturday feb. 25 Business

social mediageneral mills

definding unemployment claimsJennifer Nodes

merchandizinggregory’s

social media relative to employment lawJennifer Nodes

sunday feb. 26Business

bowl costingtim price

e d u c a t i o n a l s e s s i o n s

Do not miss the

SaturDay night banquet

1. it is time for enjoying friendship

2. it is time to honor the best in our industry

3. it is for a great meal – prime rib at it ’s best

4. big prizes will be awarded – tv sets donated by major companies



MergerBakeMark

Early in 2011, BakeMark Minneapolis had a new beginning with the merging together of the BakeMark Minneapolis branch located in Eden Prairie, MN with the distribution services portion of Best Brands Corporation out of Eagan, MN into a new and expanded facility in the southern suburbs of the Twin Cities, in Shakopee, MN. On a wider scale, the merge of these two great companies has allowed CSM, the parent company, to offer a wider variety of product and provide national distribution through BakeMark USA. The new, state-of-the-art facility in Shakopee, MN distributes an expanded selection of dry storage, cooler and frozen products. Whether you need ingredients, mixes, bake-off and/or retail-ready products, bakers can be assured to find the bakery products they’re accustomed to but also some new and different products to help them serve their customer’s needs and exceed their expectations.

BakersExchange.net/marketplace

Looking for a place to buy & sell:

Welcome to our user-friendly and industry-speci�c marketplace!

spare parts equipment surplus ingredientspackaging suppliescake decorating equipment & more?

Attention baking industry!

Jackson, MI dawnfoods.com

Just the right mix.Cakes are one of the most profitable items–and

the biggest movers – in any bakery. Baker’s Request™

Cake Mixes are the best in the industry for quality, volume, flavor, grain and color. These versatile mixes are extra moist and tolerant, allowing you to createeverything from cupcakes, layer and sheet cakes to signature and wedding cakes.

Dawn is your complete cake supplier, with everything you need to increase sales and customer satisfaction. Dawn has the perfect mix of products and services – from mixes and bases to fillings and icings to packaging and tech support. So think of Dawn first for all your cake needs. For more information on Baker’s Request™ Cake Mixes,

contact Tim Kuchinka 1-800-747-3296.

Baker’s Request™ Cake Mixes from Dawn.

UMBA_April2010.indd 1 4/16/2010 12:00:01 PM

Upper Midwest Bakery Association729 Park Avenue

North Mankato, MN 56003

Presorted stdUs Postage

PAIDdetroit Lakes, MN

Permit No. 14

Documents

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