Volume 79, Issue 10

Cover Photo: Gingerbread House

INSIDE THIS ISSUEHAPPY HOLIDAYS FROM THE WBACheery Chocolate Cherry Bread Pudding

STUDENT SCHOLARSHIP SPOTLIGHT Meet Kamryn Green

2016 MIDWEST FOODSERVICE EXPOWBA Plans Magical Cake Competition

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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.

Cheery Chocolate CherryBread Pudding

This delicious bread pudding with-a-twist is made with rich, buttery croissants, Door County Cherries, Georgia Pecans, Semi- sweet Chocolate, & just a hint of

Bourbon is sure to compliment your Holiday Brunch or Dinner!

Ingredients:• 6cups-buttercroissants,tornintosmallpieces,about1”• 1¼cupsofSemi-sweetMiniChocolateChips• 1cupofcoarselychoppedPecans• 12ouncesofDoorCountyCherries-chopped• 4wholeeggs• 3cupsofwholeorlowfatmilk• ½cuplightbrownsugar• ½cupgranulatedsugar• 2teaspoons-bourbon• 1teaspoon-purevanilla• 1teaspoon-cinnamon

Directions:Place the croissant pieces in the bottom of a greased ¼ sheet foil pan or13x9x3bakingpan. Spread the chocolate chips, pecans and cherries evenlyacross the topandsetaside. Mix together theeggs,milk, sugar,vanilla, andbourbonuntilblendedsmooth. Pourover theentirepanofdry ingredients,gently pushing the liquid into the croissant pieces to help absorb the liquidmixture, covering all of the ingredients well. This can be covered andrefrigerated overnight. Bake At 350 Deg. F. for 50 to 60 minutes until thecenter is firm all the way to the bottom with a toothpick. Cool slightlybeforeserving!Thismaybefinishedwithachocolateganache,chocolateglaze,orcombinationofwarmfudgeandwhitechocolatetocreateatrulylusciousbite!Cutintosquaresandservewarmorkeepinawarmingtrayonthebrunchtable!

Baker-8.5x11.indd 1 11/11/2015 2:07:09 PM

WBA’s Visit to Madison: Wisconsin Cottage Law Update

WBA Staff and Members attended the Public Hearing on Proposed Bill AB417 “The Cookie Bill” in Madison, WI on Wednesday, November 11th. WBA’s CEO, Dave Schmidt, presented a petition of opposition signed by over 100 bakers, bakery owners, decorators, suppli-ers, and industry affiliates to the Committee on Small Business Development.

Dawn Ebert, owner of Simple Simon Bakery in Apple-ton, WI, testified against the bill emphasizing the im-portant roll bakeries play in supporting their commu-

nities, not just as employers, but also the countless donations that are made on a regular basis to organizations, food pantries, and homeless shelters. Ebert also outlined the extensive costs and steps that bakery operations take in order to meet safety inspections including ingredient preparations in the case of a food recall or issue with food allergens.

The people who testified in favor of the bill seemed to have one thing in common: a general misunderstanding of the bill itself. One person explained how this bill would allow her to use the pumpkins she grows for her CSA farm to bake and sell pumpkin quick bread. This product does not meet the ‘very low’ moisture content requirement the bill specifically outlines. Another per-son explained that this bill would allow her to make and sell graduation and birthday cakes out of her home. Again, these products are not what the bill is intended for. It is clear that the bill will be misinterpreted by the general public with little to no baking knowledge without any way to regulate sales or enforce food safety procedures.

Tamara Mugerauer, owner of Tamara’s the Cake Guru in Oshkosh, WI and Appleton, WI, was the last person to testify. Mugerauer shared her own story of building her cake business from scratch. She explained the steps she had to take in order to get her own business started by fol-lowing the laws and regulations in place. “There is enough business to go around in this industry,” she told the Committee, “as long as the other businesses have to follow the same regulations and food safety procedures, carry proper insurance and licenses, and pay taxes just like every other small business in this country.”

Joseph Crubaugh, owner of Fosdal’s Home Bakery in Stoughton, and Tony and Amanda Nieto, owners of Neato’s Bake Shoppe in Baraboo, WI also went to Madison and registered against the bill. It is up to you, as bakery owners, to contact your representatives to voice your position regarding this proposed law. The time is now to make those calls, write letters, and send emails!

Visit http://maps.legis.wisconsin.gov/ to look up the phone numbers of the representatives in your district by entering your zip code. Sign the petition against this proposed bill online at http://www.ipetitions.com/petition/petition-of-objection-to-lrb-2963. BB

COTTAGE LAW STATEMENT

The Wisconsin Bakers Association stands in accord with the following statement from the Retail Bakers of America:

RBA and WBA support all Cottage Industry Bakers and Decorators provided that the laws regulating them are no different than licensed retail bakeries.

RBA and WBA oppose all “Cottage Industry” laws that treat home bakers and decorators differently from licensed retail bakeries in these key aspects:

1. First and foremost, Food Safety and Sanitation laws must be followed by all home baking/decorating facilities.

2. Home baking/decorating facilities must be licensed by an appropriate government body.

3. They must be inspected in the same manner and the same frequency as licensed retail bakeries in the same jurisdiction.

4. They must carry the appropriate insurance (including but not limited to liability and worker’s compensation) for their activities.

5. They must remit all appropriate taxes in the same manners as a licensed retail bakery.

For more information about the Retail Bakers of America, please contact the RBA office at 800-638-0924.

For more information about Wisconsin Bakers Association, please contact the WBA office at 800-542-2688.BEYOND BAKING NOVEMBER-DECEMBER 20155

Yes, I/we will attend Cultural Cuisine 2016! Send this form and a check (made payable to FVTC) to:

FVTC, Attn: Service Division, 1825 N. Bluemound Drive, P.O. Box 2277, Appleton, WI 54912-2277

PLEASE PRINT CLEARLY

Name: _____________________________________________________________________________________________________________

Address: ___________________________________________________________________________________________________________

City: __________________________________________________________ State: ______________ Zip Code: ____________________

Phone: ___________________________________________________ Email: _________________________________________________

Please send me __________ ticket(s) @ $40 each.

Total amount enclosed: $ __________ (tickets will be mailed until Tuesday, Feb. 16, 2016)

Please purchase your tickets today. This event sells out every year.

Cost: $40 per person (in advance) • $55 (at the door) Proceeds fund scholarships for FVTC Culinary Arts and Hospitality Management students

Location: Fox Valley Technical College 1825 N. Bluemound Drive, Appleton (use Entrance 10)

Presented by: Fox Valley Technical College’s Culinary Arts and Hospitality Management Students & Staff In conjunction with: Wisconsin Restaurant Association-Big Four Chapter Fox Valley Culinary Association Fox Cities Lodging & Hospitality Association

Sunday, February 213-6 p.m.

Fox Valley Technical College, Appleton

Event Highlights: • Gallery Hors d’oeuvres Stroll through endless cultural hors d’oeuvre buffets

• Sparkling Beverage Fair Refresh your palate with spirits and refreshments (non-alcoholic beverages included; beer & wine available for purchase)

• Silent Auction Bid on a wide variety of entertaining items in the Jones Dairy Farm Culinary Theatre

• Raffle Chance to win exciting prizes

Student Scholarship Spotlight: Kamryn GreenBy Nicole Hensch

In an unprecedented move, the Wisconsin Baker’s Association scholarship committee chose three young women to be the recipients of the 2015 Robert W. Hiller Scholarship. Each of the recipients will receive $1,000 per academic year towards their culinary/baking education.

Kamryn Green of Farmington Hills, MI is one of the recipients. She will enroll at Johnson and Wales University in Providence, RI in September and plans to dual enroll in the Baking & Pastry Arts Associate degree program and the Food Science Entrepreneurship Bachelor’s degree program. She already completed a two-year culinary training program through her high school and the Oakland Schools Technical Campus in Wixom, MI.

In 2011, Green met her grandmother for the first time. In attempt to help break the ice, she made eight sugar cookies and iced them to spell out “I Love You.” It was Green’s first foray into the kitchen,

but the positive response she received led her to continue to try new things. She watched videos online, signed up for some baking sites, took classes at her local craft store and was well on her way to finding her passion in the kitchen before she’d even graduated high school.

While in high school, Green has already shown a commitment to working and succeeding in the baking industry. She has completed summer baking and pastry programs at Schoolcraft College, The Art Institute of Michigan and Johnson and Wales. It was that camp at JWU that Green said “really sparked my interest in baking and my path.” That she’s now going to get to be enrolled at the school that helped start her on this path has Green “so, so excited to start.”

She’s already earned her ServSafe Manager Certificate and completed entrepreneurship programs

Pictured above: Kamryn Green

Photo provided by Kamryn Green

Continued on next page

BEYOND BAKING NOVEMBER-DECEMBER 20157

in the Detroit area. Through FoodLab Detroit, she’s learning about licensing and protecting her brand and completion in the program will allow her access to an incubator kitchen. She plans to sell her products at local farmer’s markets.

The ultimate plan for Green is to own her own bakery and she’s set her sights for five years post-graduation. Having started her baking path at 15, Green feels like she’s already got a head-start on her peers and knows that her dual-degree from Johnson and Wales will set her on a path to success.

“This scholarship gets me one step closer to really reaching my dreams. When I’m in school I want to be focused on making a cake, not worrying about paying for the next semester,” said Green.

She admits that she and her mother were jumping up and down and screaming upon learning that she would be receiving the scholarship. Being honored as one of the 2015 recipients has left Green “so, so excited. It puts me one step closer to being able to start my life as a pastry chef.” BB

Continued - Student Scholarship Spotlight

BEYOND BAKING NOVEMBER-DECEMBER 20158

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 POSTAGEPAID Detroit Lakes, MN

Permit No. 14

January & , 2016Treasure Island Resort and Casino, Red Wing, MN

2016

The

2016 Annual Upper Midwest Bakery Association Convention

Plans Underway for 2016 Midwest Foodservice ExpoThe 2016 Midwest Foodservice Expo will take place March 7th-9th

The WBA Board and Staff are excited to announce upcoming decorating competitions for the 2016 Midwest Foodservice Expo which will be held March 7th-9th at the Wisconsin Center in Milwaukee. The Expo is organized by the Wisconsin Restaurant Association and the WBA is pleased to once again offer contests for bakers. Returning in 2016, cake artists will have the opportunity to enter the Extreme Wedding Cake Chal-lenge along with the Extreme Groom’s Cake Challenge. Lookout for some of the most magical mas-terpieces you have ever seen as the Cupcake Warrior Championship returns to the Pastry Studio with the theme “Enchanted Cupcakes.” The Creative Cake Decorating Competition will also feature a magical theme of “Once Upon a Cake.” In addition to the cake and cupcake contests, a new competition is in the works for 2016. Wisconsin’s Ultimate Donut Duel will take place on Monday, March 7th. The WBA is planning to host a Networking Evening on Monday, March 7th featuring Awards & Appetizers. Continue to watch “Beyond Baking,” the WBA web site and the WRA website at www.wirestaurant.org for continuous updates on all the show has to offer. We look forward to seeing you in March! BB

It’s ALL Here

• Business education & pastry workshops

• Cake competitions

• Networking with fellow bakers

• 300+ product and service exhibits for your trade

• And more!

March 7-9, 2016Wisconsin Center

Milwaukee, Wisconsin

Bakery programs presented in partnership with:

Join Us at the Region’s TOP BAKERY Event!

Get Social with the Expo

www.everythingfoodservice.org

Winners of Baking and Pastry Arts Student Gingerbread House Competition Announced Press release by Milwaukee Area Technical College

Thirty-two elaborate and fanciful gingerbread houses created by students from the baking and pastry arts associate degree program and the baking production diploma program at Milwaukee Area Technical College were on display from Dec. 4-15 at the Milwaukee Public Market. The public as encouraged to view and bid on the houses and to vote for a “People’s Choice” award winner.

Proceeds from silent auctions for each house will be used to offer scholarships to students in baking and pastry arts programs through the MATC Foundation, Inc.

Industry professionals judged the houses for design and quality. Scholarship awards were presented to the winners of the competition at a ceremony Dec.15. Winners were:

First place - Gabrielle HanselSecond place - Jeanna HommelThird place - Kristi PinterPeople’s Choice winner - Kristi Pinter

More than 2,300 votes were cast in the People’s Choice contest.

In a related activity, the public was invited to build their own ginger-bread houses Dec. 6 at Milwaukee Public Market. Students and faculty from MATC’s baking programs and members of the American Institute of Wine and Food were on hand to assist guests. Net proceeds from the $30 per house fee will be used or MATC scholarships.

Here is a link to a gallery of photos from the Gingerbread House exhibit: http://marketing.matc.edu/web/photos/121515_gingerbread_parade_of_houses/ BB

Pictured above: First Place Winner

Gingerbread House by Gabrielle Hansel

BEYOND BAKING NOVEMBER-DECEMBER 201511

ABA Caps Off Successful 2015: Industry Priorities Included in Spending BillPress release by American Bakers Association

The American Bakers Association (ABA) is celebrating a successful end to 2015 with the advance-ment of many industry priorities in the Omnibus spending bill signed into law late last week.

“Passage of this bill not only increases opportunities for bakers, all businesses and consumers, it brings stability to our economy. The Omnibus provides bakers with much needed flexibility and clar-ity on a range of issues from nutrition to transportation to trade policy,” said ABA President & CEO Robb MacKie.

Several provisions that ABA fought to be encompassed in the final bill benefit the wholesale bak-ing industry including: COOL Repeal, provisions on the Hours of Service – 34 Hour Restart, Dietary Guidelines process review, partially hydrogenated oils, Wholegrain Flexibility in School Meals, and Food Safety Modernization Act funding.

“From the delivery drivers on the road to avoiding devastating tariffs from the United States’ two biggest trading partners, final passage allows bakers to focus on what they do best – producing wholesome baked goods for American families,” MacKie added. BB

BEYOND BAKING NOVEMBER-DECEMBER 201512

Neat O’s Bake Shoppe, Baraboo, WIManderfield’s Home Bakery, Appleton, WIJerry’s Bakery, Two Rivers, WISpooner Bake Shoppe, Spooner, WITamara’s the Cake Guru, Oshkosh, WIUncle Mike’s Bake Shoppe, De Pere, WIBendtsen’s Bakery, Racine, WIHill Top Bakery, Kaukauna, WIJohnston’s Bakery, Sheboygan, WIMadison Area Technical College, Madison, WIMilw. Area Technical College, Milwaukee, WIPaielli’s Bakery, Kenosha, WILesaffre Yeast Corporation, Maple Grove, MNMonzu Bakery, Green Bay, WICook Specialty Co., West Allis, WIFox Valley Technical College, Appleton, WIGeneral Mills/Pillsbury Bakeries, Andover, MNMoraine Park Technical College, Fond du Lac, WIMuskego Marketplace Foods, Muskego, WILehmann’s Bakery, Sturtevant, WILawrence Foods, Elk Grove Village, IL

Thank You!The WBA would like to thank the following members for renewing their memberships:

Interested in joining the WBA?

Contact the Wisconsin Bakers Association to find out how you can join! Our office is open Monday through Friday from 8 am - 4 pm. Call (800) 542-2688 or email info@wibakers.com to learn more!

Welcome to our newest members!

The SweetSpot Bakehouse, Whitewater, WIAugusta Bakery, Augusta, WISlice Custom Cakes, Muskego, WI The River Bakery, Madison, WI DLT Sales, Inc., Rolling Meadows, IL

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.