Volume 79, Issue 3

INSIDE THIS ISSUE2015 BAKERY OPERATION OF THE YEARA Tie Between Two Outstanding Bakeries

ART OF THE CAKE RESULTS Competition Winners and Photos

FVTC GRADUATE IN THE SPOTLIGHT Grad Vies for Pastry Chef of the Year

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Cover Photo: Tamara Mugerauer (left) and Dawn Ebert

WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227

Phone: (800) 542-2688Fax: (414) 258-5582

Email: info@wibakers.comWebsite: www.wibakers.com

BOARD OF DIRECTORS2015

Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552

Executive Committee Interim President - David Weber Weber’s Bakery Lodi, WI (608) 592-4115Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN

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 Brandon 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 Reveals 2015 Bakery Operation of the Year

For the very first time in the history that the Bakery Operation of the Year has been awarded by the Wisconsin Bakers Association (WBA), two bakeries were chosen as recipients. Simple Simon Bakery, located in Appleton, WI and Tamara’s the Cake Guru, located in Oshkosh, WI were both named the 2015 Bakery Operation of the Year. Awards were presented on Tuesday, March 10th, during the WBA’s Industry Appreciation Breakfast in Milwaukee, WI. The breakfast was held in conjunction with the Midwest Foodservice Expo.

Nominations for the Bakery Operation of the Year were sent in and the votes from the past winners of this award resulted in a tie. Dawn Ebert from Simple Simon Bakery and Tamara Mugerauer from Tamara’s the Cake Guru were both in attendance to accept the award.

The Bakery Operation of the Year award was created to recognize an outstanding bakery operation annually. Each year’s winner gets to keep the coveted BakeMark trophy for one year and the traveling trophy is then passed on to the new winner. The winner also receives a permanent plaque to display in their bakery. BB

2015 Art of the Cake Competition Winners

Bakers and cake decorators from across the state of Wisconsin showcased their talents in the Art of the Cake Competition at the Pastry Studio during the 2015 Midwest Foodservice Expo. There were four opportunities for professional and beginner cake artists to compete: Extreme Wedding Cake Challenge, Extreme Groom’s Cake Challenge, Creative Cake Decorating Competition, and the ever popular - Cupcake Warrior Championship.

In addition to the cakes and cupcake competitions, the Wisconsin Bakers Association (WBA) brought back the Baker’s Best Kringle Contest for a second year with a new twist. Each kringle had to feature a tropical flavor. The WBA also introduced a new competition this year, the Baker’s Best Gluten Free Dessert. The winners of both the kringle and gluten free dessert contests were determined by professional judging and votes from attendees at the Midwest Foodservice Expo.

Winners of the competitions were:

Extreme Wedding Cake Challenge

People’s Choice Tamara Mugerauer Tamara’s the Cake Guru, Oshkosh, WI

Professional Fondant:

Best of Show Amanda Nieto Neat-O’s Bake Shoppe, Baraboo, WI

First Place Amanda Nieto Neat-O’s Bake Shoppe, Baraboo, WI

Second Place Taylor Vyvyan Slice Custom Cakes, Muskego, WI

Third Place Tamara Mugerauer Tamara’s the Cake Guru, Oshkosh, WI

Student/Beginner Fondant:

First Place Heidi Franz Tamara’s the Cake Guru, Oshkosh, WI

Second Place Jacklyn Priscilla Arnouldussen FVTC, Appleton, WI

Professional Buttercream:

Best of Show Samantha Kristiansen Slice Custom Cakes, Muskego, WI

First Place Samantha Kristiansen Slice Custom Cakes, Muskego, WI

Second Place Amanda Nieto Neat-O’s Bake Shoppe, Baraboo, WI

Third Place Perla Rivera Grebe’s Bakery, Milwaukee, WI

Student Buttercream:

First Place Nicole Feavel Tamara’s the Cake Guru, Oshkosh, WI

Extreme Groom’s Cake Challenge

Professional:

Best of Show Khandra Henderson Hy-Vee, Madison, WI

First Place Khandra Henderson Hy-Vee, Madison, WI

Student/Beginner:

First Place Lisa Fuhrman & Malaria Griese Tamara’s Cakes, Oshkosh, WI

Second Place Maggie Scharff & Brittany Lamers Tamara’s Cakes, Oshkosh, WI

Creative Cake Decorating Competition: Fantasy in 3-D Cakes

People’s Choice Margaret Van Blaricom Slice Custom Cakes, Muskego, WI

Professional Division:

Best of Show Margaret Van Blaricom Slice Custom Cakes, Muskego, WI

First Place Margaret Van Blaricom Slice Custom Cakes, Muskego, WI

Second Place Amanda Nieto Neat-O’s Bake Shoppe, Baraboo, WI

Third Place Jennifer Bukouricz Monzù Bistro, Green Bay, WI

Student/Beginner Division:

First Place Courtney Bell Tamara’s the Cake Guru, Oshkosh, WI

Second Place Claire Seeke Tamara’s the Cake Guru, Oshkosh, WI

Cupcake Warrior Championship

First Place The SweetSpot Bakehouse, Whitewater, WI

Second Place Tamara’s the Cake Guru, Oshkosh, WI

Baker’s Best Kringle Contest

Best of Show Uncle Mike’s Bake Shoppe, De Pere, WI

First Place Uncle Mike’s Bake Shoppe, De Pere, WI

Second Place Neat-O’s Bake Shoppe, Baraboo, WI

Second Place Augusta Bakery, Augusta, WI

Third Place Tamara’s the Cake Guru, Oshkosh, WI

Baker’s Best Gluten Free Contest

Best of Show Neat-O’s Bake Shoppe, Baraboo, WI

First Place Neat-O’s Bake Shoppe, Baraboo, WI

Second Place Uncle Mike’s Bake Shoppe, De Pere, WI

Third Place Neat-O’s Bake Shoppe, Baraboo, WI

The 2015 Art of the Cake Competition was sponsored by the Wisconsin Bakers Association. For more information, please contact Dave Schmidt, CMB, WBA CEO, at 800-542-2688 or dave@wibakers.com BB

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Thank you to all of the competitors, judges,

demonstrators, decorators, and students

that helped make the Pastry Studio at the

2015 Midwest Foodservice Expo a success!

New Research Reveals that Eating Grain Foods Provides Positive Health BenefitsPress release by Grain Foods Foundation

Thinking twice about including grain foods in your diet? Well, now you don’t have to, according to new research unveiled at the 2015 Experimental Biology (EB) annual meeting this weekend in Boston. The Grain Foods Foundation (GFF) worked with researchers to address grain foods in the overall diet and their associations with health outcomes as a result. They studied grain foods patterns — dialing up or dialing down specific grain food servings and looking at the impacts on overall energy, nutrient intake and diet quality, and cost of nutrients and grains foods’ role in providing nutrients per dollar.

Working with nutrition consulting firm Nutrition Impact, three separate research initiatives based on existing government data sets — National Health Examination Survey, What We Eat In America, USDA food categories — were executed to assess grain foods consumption and health, grain foods patterns and cost of nutrients within grain foods. According to Vice President Yanni Papanikolaou, MPH, “The findings from the three research efforts were surprising and opens the door for future research in the grains and nutrition science field. While the whole grains data is plentiful and generally positive, gaining a better understanding of grain foods holistically should help Americans and public health advocates to take control of their food choices.”

Highlights from the research include:

• Based on the cluster analysis, adults who eat yeast breads and rolls have lower total sugar intake when compared to adults who eat no grains.

• From the cluster analysis, adults who eat certain grain food patterns (cereals, pasta, cooked cereals, rice, crackers, salty snacks, pancakes, waffles and quick breads) have less saturated fat and increased dietary fiber intake in their diets.

• Modeling data showed that Americans who follow a 2,000-calorie diet can consume one serving of whole grains and five servings of refined grains (bread, rolls, bagels, tortillas) daily and still see positive health and nutrition end points.

• Cost of nutrients data showed that grain-based foods are a “nutrition bargain” for American consumers — especially within the rolls/buns and rice categories, each ranking in the top five most cost effective food categories for 13–14 of the nutrients/substances evaluated, including dietary fiber, protein, folate, iron, magnesium, calcium, niacin and thiamin.

• GFF is committed to sound science that elevates the nutritional contributions of grains in the diet. While GFF participated in scientific conferences in the past, the opportunity at EB is the first time that GFF-supported research will be presented. “We are excited to be a part of the nutrition science community by supporting research that will help Americans better understand the grain foods they eat and feel good about their dietary choices,” said Christine Cochran, Executive Director of the Grain Foods Foundation.

For more information about the research findings or learn more about grain foods role in a healthy diet please visit GrainFoodsFoundation.org.

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About the Grain Foods Foundation

Formed in 2004, Grain Foods Foundation (GFF) is a joint venture of members from the baking and milling industries, and allied suppliers. GFF is a supportive, expert group of thought leaders and advocates for ALL grain foods that believes everybody needs grain food to enjoy a happy and healthy life. The Foundation is directed by a board of trustees and its funding is provided through voluntary donations from private grain-based companies, supplemented by industry associations.

To promote the common business interests of its members, GFF offers research-based information and resources to members, partners, influencers, policymakers and consumers through a comprehensive communications campaign, conferences, webinars, research tools, social media and more. Many campaign elements are available to members for use in individual promotional efforts.

Nutrition is always a hotly contested topic and Americans have been inundated with often conflicting, and sometimes suspect, nutritional advice. GFF is committed to bringing fact-based information and common sense to the consumer. We encourage consumers to follow the recommendation of nutrition experts and to make grains a foundational platform of their daily diets.

The Foundation is committed to nutrition education programming that is firmly rooted in sound science, being a strong advocate for our members, a resource for consumers and the media who want to learn more about the role of grains in a healthy lifestyle. For all of these reasons and more, GFF invites you to “Come to the Table” — for all things grains. BB

FVTC Culinary Grad Vies for National Pastry Chef of the Year

Fox Valley Technical College Culinary Arts honors graduate Laura Johnson was named 2015 American Culinary Federation (ACF) Central Region Pastry Chef of the Year following a competition last week at the ACF Central Regional Culinary Salon event in Little Rock, Arkansas.

Johnson, who double-majored at FVTC with an additional degree in Hotel & Restaurant Management in 2012, currently serves as floor chef in the food services department at the University of Notre Dame in South Bend, Indiana. The Appleton native’s winning entrée to earn the right to compete for the national crown in July in Orlando at the Cook. Craft. Create. ACF Convention & Show was Tropical Breeze, a chocolate cake wrapped in pastry served with coconut run ice cream, macerated tropical fruit, caramelized pineapple and banana with a banana cream and passion fruit fluid gel.

Sponsored by Plugrá® European-Style Butter, the national ACF Pastry Chef of the Year award was established in 2004. The distinction recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field, and has given back through the education of others by sharing his or her skills and knowledge.

Johnsons also holds certifications as an ACF-certified Culinarian (CC) and in advanced baking from FVTC. She is currently pursuing her bachelor’s degree in Management from the University of Wisconsin—Stout.

The ACF, Inc., established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship, and programmatic accreditation. BB

Photo: Laura JohnsonPhoto provided by FVTC

Sneak Peak At IDDBA’s Show & Sell CenterPress release by IDDBA

The International Dairy-Deli-Bakery Association™ (IDDBA) is proud to present the Show & Sell Center (a 10,000 sq. ft. retail merchandising and idea center) at the association’s annual seminar and expo, Dairy-Deli-Bake. The event will be held June 7-9 in Atlanta, GA. Every year, attendees flock to the Show & Sell Center to experience the creative new merchandising concepts on display.

Come for the inspiration, stay for the education. This year’s Show & Sell Center promises to deliver best-of-class merchandising, creative new concepts for retailing food, and invaluable take-away tools. It is created by passionate industry professionals who volunteer their time and talent. They seek out new ideas and products, analyze research, create merchandising programs, and teach retailers how to use these concepts to sell more products and satisfy customers. The Show & Sell Center is a must-see destination on the show floor.

Here are just a few of the new merchandising ideas and educational workshops that will be showcased this year:

Show & Sell Workshop—featuring Walter Robb, Shaquille O’Neal, Phil Lempert, Harold Lloyd, Safe Food Matters! and demos from the Show & Sell Center merchandising teams.

Culinary Concierge—Solutions from fully chef-prepared, to par-prepped ingredients, to menu planning for attracting and retaining Millennial consumers to your food service program.

Bakery Bar—Fresh food department tour de force as deli, bakery, and cheese combine with fresh juice and coffee programs to create a breakfast destination.

Snacks—From the natural goodness of cheese as a snack to fresh bakery and deli items, our team is creating a concept to help deli and bakery departments capitalize on the booming snack market.

Sandwich Station—From made-to-order to prepackaged, our sandwich concept is sure to leave you with new ideas to freshen up your sandwich program.

Show & Sell:Serious about innovation. Serious about merchandising. Serious about food.

Be sure to check out the Show & Sell Center at Dairy-Deli-Bake. For complete show details go to iddba.org.

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 website, www.iddba.org. BB

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Check out our service providers!

Alternative Communications, Inc.Jesse Gnas

(262) 367-2200 American Industrial Leasing

Tammie Clendenning(800) 444-6230

Aramark Uniform ServicesDrew Coffey

(781) 204-9067 Associated Bank

Carol Carey(414) 321-5129

BeneCo of Wisconsin, Inc.Steve Miller

(262) 207-1999 Central Office Systems

Lori Lindenberg(262) 784-9698

Financial Specialists, Inc.Charlie Popple

(262) 544-6099 Soerens FordJohn Schultz

(262) 781-9800 Les Stumpf Ford

Ken Harder(920) 731-5211, ext. 250

D.A. BertherJim Lidwin

(414) 328-1995 Pack-O-Mach Corp.

Bob Morris(763) 571-6677 Practical Baker

John Stricker(815) 943-6040

WBA Credit Card ProgramJohn Gay

(800) 767-2484, ext. 54587 West Bend Mutual Insurance

David Nycz(262) 334-5571

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

West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582

info@wibakers.comwww.wibakers.com

Editorial Staff

Publisher

Editor

Dave Schmidt, CMBdave@wibakers.com

Jessica Hooverjessica@wibakers.com

Copyright © 2015 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.