Announcing€¦ · Tim Kuchinka, Sales Manager - Dawn Foods Steve Palo, National Account Manager...

Volume 12, Issue 3 Fall 2012In

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p. 2 Message from the President

p. 3 The Internet saved her Bakery

p. 5 Purefill Solutions

p. 6 Creating a Culture of service excellence

Mail Chimp

p. 7 Iowa Community College Culinary Arts Program

p. 8 6th Annual ultimate Cake decorating Contest

p. 9 In Remembrance

p. 10 All Things Baking

p. 11 Like! uMBA, Tweet! uMBA

p. 12 Pumpkin Cake Roll scotcharoo Bars

p. 13 Membership List

p. 14 summary of Minutes

uMBA Mission statement & strategic Planning

Membership Form

Gathering of People With a Passion Vendors With Fervor Zeal for New Innovations Intense Schedule of Events Enthusiasm for the Baking Industry Eager Baked Foods Contestants Ardent Cake Decorating Contests Warm Environment Hot New Items Demonstrated Fresh Baked Product Strong Educational Sessions Spicy Banquet

watch for details shortly

Announcing2013 Upper Midwest Association Convention

february 23 – 24, 2013Treasure Island Resort and Casino, Red Wing, MNMark your calendars for the best convention yet!

heat isthe

on

Effortless treats.Extraodinary tastes.

ANGEL FOOD & RING CAKES

contact susan Quicksell for more information at (612)940-9883

www.uppermidwestbakery.net 2

UMBA Members

I begin this letter remembering our good friend, colleague, teacher and our director of UMBA for the past 6 years, who passed away unexpectedly this past June. We are richer for having known him and his contributions to UMBA are enormous. Right up until his final days, he was eager to share his knowledge, enthusiasm and ideas for the baking industry right here in our backyard (the upper Midwest). We will all miss him, but recognize that his impact is far reaching. Our condolences go out to his wife Joann, and his family for their loss. For me personally, Curt was someone whom I had great respect and was looking forward to working closely within our association, UMBA.

With your support, I plan to carry on his vision of a strong baking association. Your UMBA board met recently to put together our ‘Strategic Plan’ for our immediate future, and created a ‘roadmap’ to direct our organization for its immediate future. On another note, listed below are some of our immediate goals:

• Promoting education through enhanced scholarship programs in our baking field. We are in the process of creating two new ‘baking’ scholarships, and we are working on the details to honor Curt Borchert and Dexter Larson, Minnesota’s own, in creating and funding yearly scholarships in Curt’s and Dexter’s names. Fundraising will start immediately to raise the necessary money so that we can afford to honor those who have taught so many in the past. The cost of education has risen significantly, and to promote and educate our industry, will take time, money and effort.

• Our Association is looking to Improve communication with our members through electronic media (newsletter)

• Looking to Improve networking and partnering with regional food organizations, including Wisconsin Bakers, Minnesota Restaurants, non-profit groups promoting within our industry

• Bi-lingual Resource Materials

In the coming months, we can look forward to our October MOA (Mall of America) Cake Decorating contest which Lynn Schurman has worked to make one of the finest competitions within our industry.

I look to build on the many solid accomplishments of our rich and proud organization, and will make every attempt to reach out to all of you, looking for your input in making UMBA, one of the premier baking organizations.

Your 2013 UMBA Bakery Convention theme is “The Heat is On”, an appropriate theme with the typically cold seasonal weather, what the Bakery’s are ‘heating up’ for their customers will be a delight.

It’s a catchy phrase in which the Beverly’s Hills cops borrowed from us for their movie. Put on your calendar for 2013, the dates of February 23rd and 24th and make plans for your annual UMBA bakery convention.

Peter Nowicki

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district 1 Minneapolis and VicinityPeter Nowicki, President

district 2 st. Paul and Vicinity Chris & Heather Peterson

district 3 southern Mn and Iowa Tom & Judy PritchardBill & Robyn Hanisch

district 4 northwestern Mn, north dakota, south dakotaGail Kollman

district 5 northeastern MnClayton ArtibeeLynn Schurman, Financial Secretary

Vendors (Representatives of Vendor Trades)

Tim Kuchinka, Sales Manager - Dawn FoodsSteve Palo, National Account Manager HobartTim Ulschmid, Gregory’sGuy Holt, Bake MarkGreg Wagner, General MillsNathan Hildebrandt, King Arthur Flour

RBA – RepresentativeAmy Ament

uMBA, executive director 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

readers – please note openings. Your participation as a UMBA Board Member would be most appreciated. If interested contact Pete Nowicki or another board member for more information.

3 Upper Midwest Baker Fall 2012

The recent situationFor Katie Novotny, owner of Saint Paul Classic Cookie Company, the recent heat wave capped a series of events that threatened to close her business. Already dealing with the huge drop in pedestrian and vehicle traffic in the Saint Anthony Park neighborhood in Saint Paul caused by construction of the light rail line on University Avenue. The thermal stress of the heat wave killed her air conditioning. That was followed by the failures of a cooler, a freezer, oven, coffee brewer, another cooler, and finally her mixer.

Paying for repairs of essential equipment and other immediate business costs left her with a cash flow crunch that put her behind on paying her license fees to the city of Saint Paul. She discovered reading the newspaper that she had lost her license. She was out of business unless she could find a solution to her liquidity gap.

The solutionThis was not the first rough patch for the Saint Paul Classic Cookie Company. Katie opened the company (at a different location) in 2006. The recession forced her to close her downtown Saint Paul location in 2009. When she found a new location, she needed to upgrade some aspects of the kitchen, so she came up with the idea of selling “cookies from the future.” This allowed her to open her location at 2386 West Territorial Road in January 2010.

Faced with a cash problem in 2012, she reached back to her previous solution, but with a broader reach through more expansive use of social networking. She had started on Facebook in 2007, although she didn’t actively start using it until 2009. These days, the Saint Paul Classic Cookie Company has over 2000 “Likes” on Facebook. She posts “hot cookie” updates throughout the day to let people know what’s baking.

Her customers can check to see what she is doing and provide feedback and suggestions. When she posted her need to sell “cookies from the future” she was able to be back in business in a week. (She had to close Aug. 16 but was back Aug. 24.) She says, “I think folks have been really rooting for us to make it through the construction season already and this was a tangible way for folks to help us pay for our license fee so we could reopen.”

The futureKatie recognizes that long-term growth requires that she expand her menu and her hours. She is trying to do that by creating a project on Kickstarter, an internet “crowd funding” site.

If she can conclude a successful Kickstarter project, she will have the money to upgrade her equipment for her planned expansion.

If you haven’t heard of Kickstarter, it was founded in 2009 to act as a funding mechanism for creative projects. Some of these have been related to food-oriented businesses. According to their own pages, less than half of the projects conclude successfully.

Saved Her BakeryThe Internet

By David S. Cargo


Two successesOne project that concluded successfully was for Vergennes Laundry, a wood-fired bakery. Their project started raising their goal of $12,000 on June 3, 2010, and concluded successfully on Aug. 5, 2010. Their oven got built (in Vergennes, Vermont), and they are up and running, recently getting a good mention in the New York Times.

Closer to home, there was a project for a wood-fired oven for Alice the Cook. You might know Alice the Cook from the Minnesota Renaissance Festival. Alice (real name Anila Olsen) started her Kickstarter project with a goal of $4,500 on May 17, 2012, and successfully concluded it on July 1, 2012. This gave her enough time to acquire the oven, get it assembled, tested, and broken in before the start of the 2012 Renfest.

A failureAround the corner from the Saint Paul Classic Cookie Company was the Caribe restaurant. When the disruption of business caused that business to close, the owners started a Kickstarter project for Caribe 2.0, “A Bigger Brighter Caribe in NE Mpls!” They launched the project with a goal of $50,000 on May 14, 2012, but had only reached $21,092 by the close of the project on June 13, 2012. Caribe is still closed.

Katie will continue in business regardless of the outcome of her Kickstarter project. She will continue to use Twitter and Facebook to stay in touch with her customers. “I love using Facebook to communicate with my customers. I post pictures of what we’re baking, I post our flavors, what’s hot out of the oven and I love being able to chat with folks about what we do. It has allowed me to meet some really amazing people who I consider friends.”

Businesses need to keep in mind that engaging with customers is really the only way to keep in business; these days that can mean using the internet and social media to reach out, even if sometimes it’s to ask for a helping hand.

saintpaulclassiccookie.blogspot.com/

Katie’s snickderdoodles

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their November 2011 “Best of the Twin

Cities” article.

www.facebook.com/StPaulClassicCookieCo

BakersExchange.net/marketplace

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spare parts equipment surplus ingredientspackaging suppliescake decorating equipment & more?

Attention baking industry!


The old ways of handling oil in totes and plastic containers is giving way to bulk systems where oil is stored in big tanks and delivered by tanker trucks.

“Vegetable oil is a commodity with three companies, Cargill, Archer Daniels Midland, and Cenex Harvest States, manufacturing over 90% of the soybean oil in the U.S. Almost all the oil used by every bakery in the United States comes from one of those three companies. The main difference is in the distribution system used to get it to a bakery,” said Mike Larson owner of Purefill Solutions a bulk cooking oil distributor.

Karen Larson, Mike’s wife and business partner who runs day to day operations at Purefill says, “Vegetable oil is heavy, slippery, and messy and the best way to handle it is with a bulk system using large tanks, pumps, and trucks. It’s less expensive because packaging costs are virtually eliminated and it’s a lot cleaner and easier to handle. Employees love it and it’s a real cost-effective step forward for just about any bakery or food service.”

Purefill is a 14 year-old family-owned company based in St. Paul and both Larsons are involved and work hard to make sure the company meets its customers’ expectations.

“If you treat people right and take care of your customers, life just seems to work better” said Karen. Mike sees it a little differently: “If I keep Karen happy, life just seems to work better.”

The company has been growing rapidly in the Twin Cities metro area and is expanding to offer its service all over the upper midwest. According to Mike, “Our sweet spot is bakeries using 2,000 pounds or more of soy or canola oil per week. We can bring them significant value.”

Packaging can make up to 20 percent of the cost of oil delivered in 35 pound containers and totes. Because Purefill avoids that expense, it can usually sell oil to its customers at less than what they are paying today said Karen.

Purefill makes it easy for the customer to dispense the oil and a typical customer site may include bulk tanks, pumps, hoses, and sometimes metering equipment. Karen said each customer is unique and the equipment required may be different. Purefill helps select equipment that’s right for each site and builds it right into their facility using their onsite installation truck that’s equipped with a mobile machine shop.

After an individual evaluation of the customer’s needs Purefill provides a written proposal. At most customer sites, Purefill is responsible for the acquisition, installation and maintenance of the equipment. If possible, tanks are sized so they need to be refilled every three to four weeks. The oil is metered as it is pumped into the customer’s facility so the customer only pays for what is delivered. Their prices are based on volume of oil purchased but also adjust to reflect the increases and decreases of the commodity market.

Thank you UMBA for mentioning Purefill. We are very excited to be joining the association and would like to donate $100 to the UMBA Scholarship Fund for every new customer that mentions this article.

SolutionsPurefill

Mike and Karen Larson own and operate Purefill Solutions distributing

vegetable oil in bulk quantities to the food service industry.

Purefill oil equipment is easy to use.


Lock in PricingLike any commodity, oil prices change. Mike addresses that by saying: “New customers are always worried we are going to give them a good price up front, then jack it up over time. Anybody can look up the price of oil on the Chicago Board of Trade, sooner or later someone would notice. Life is too short to play games like that. We make our profits on the efficiencies we bring to the distribution side of things.”

One type of Purefill’s bulk oil tanks used at a customer site. They serve the metro, out-state Minnesota and the upper midwest.

website:www.purefilloil.com

email:[email protected]

Serve, Stock, Straighten, Sweep & Side WorkRenee Rouwhorst expounded on these five points as well other issues in about serving the customers. The UMBA Spring Educational Opportunity – Creating a Culture of Service and Excellence was truly

an opportunity that was very much appreciated.

Comments from participants: “I feel more empowered to go to work and make some great changes at work with my employees and for my customers.”

“Being a sales person is more than sales and taking money. It is also being a team player with all the people in different roles in the bakery. A team approach is a big part of success for the total out put in the baker.”

“ I learned so much about how to deal with customers and their needs in the business.”

“Loved the 5 S System. It will be posted in our bakery on Tuesday.” Emily Fulton The event took place on April 29, 2012. UMBA is planning on providing more quality Educational Sessions for its members.

of Service and ExcellenceCreating a Culture

Date: April 29, 2012Location: The Wildwood Lodge | 8511 Hudson Blvd., St. Paul, MNCost: $25.00 for one session -or-$45.00 for both sessions

Session 1 Employee’s Role 9:00 AM – 12:00When someone receives bad customer service, chances are he or she tells ten friends. When that same person receives good customer service, chances are he or she tells few people. Excellent customer service is expected - and necessary - for survival in today’s market. Participants will walk away from this session with a new perspective on what providing great service looks like.

• Understand who the customer really is and what it means to be in a “Customer Service State of Mind”• Understand how to respond to complaints and why they are valuable• Understand the role of communication and the importance of expectation setting • Turning Tragic into Magic - Have a Game Plan

Session 2 Leader’s Role 12:30 – 3:30 PMExcellent customer service is a function of service behaviors, procedures and systems and begins with a leader who sets the tone and leads the way through personal example. Participants will complete an assessment identifying the following topics, identifying gaps and then create an action plan for improvement.

• Defining Excellent Service• Creating a Customer Focus throughout your organization - involving and empowering your staff• Evaluating Service Performance• Recognizing and Rewarding good performance and celebrating success• Training and Supporting Staff - Recognizing and Rewarding good performance and celebrating success• Easy-to-do-business-with delivery systems• The Sales and Service Link - Economics of great service• Service Orientation

All day session – Session 1 and Session 2 9:00 AM – 3:30 PM Includes Lunch

Check the Upper Midwest Bakery Association webpage for registration at www.uppermidwestbakery.netor call Curt Borchert at 320-493-7554 or email at [email protected]

Upper Midwest Bakery Association Spring Educational Opportunity

Renee RouwhorstOwner of Ryke’s Bakery

Catering . Café

Muskegon, MI

National Presenter Well received at “All Things

Baking” Chicago

An opportunity not to miss for all customer related food service personnel

Creating a Culture of Service ExcellenceIf we boiled it down, every business is about serving the customers’ needs. To achieve service excellence, many things have to be in place: leaders have to create a service oriented culture, employees have to be on board with the mission of the organization, and your systems have to be focused on being easy to do business with. This popular and proven seminar is all about understanding what great service looks like in your company and how to achieve that level of service.

Renee Rouwhorst

UMBA is planning to use electronic media to communicate with its members and contacts in the future. The Wisconsin Bakers Association has been using MailChimp as a platform for their communication for sometime. They publish a monthly newsletter, “Beyond Baking” and a bi-weekly email, “Baking Buzz”. One issue is geared to members and the other to baking industry professionals. These email feature the best most progressive information on up coming events, legislative issues that impact the baking industry and follow-up to the important things that we all share as baking industry professionals, as well as providing added returns to our vendors and advertisers.

They chose MailChimp for email communication. It is a cost effective means that can handle growth from both inside and outside of the Wisconsin Bakers Association. MailChimp provides ready-made design templates that can be customized. MailChimp incorporates social media as well, so it can automatically post your email to Facebook and Twitter.

There would be a transition time from print communication to electronic. Wisconsin did both for three months during which time they solicited emails from their readers. After the three month period the only way to connect was through their electronic connection.

Watch for updates on what the future holds for UMBA. Information provided by Jessica Hoover Wisconsin Bakery Association. Hoover is editor of “Beyond Baking”

Mail Chimpon the horizon for uMBA


Iowa Central Community College in Fort Dodge, Iowa offers an Associate In Applied Science degree from its Culinary Arts program. This program has a rather unusual background. In 2007 Don and Dianne Decker (who are owners of the Decker Truck Line started by his father) purchased the American Legion Post 130 Golf Course. Renovations started immediately in March of 2007, with a total overhaul of the facilities. During the next years Iowa Central Community College partnered with the Decker Family to provide a quality facility to the Fort Dodge area, as well as start 3 new programs. They hired a chef from England, Michael Hirst to head the hands-on learning environment for the students of the college in the programs, which were Culinary Arts, Hospitality Management, and Turfgrass management. In 2008 they added Tom Pritchard, a Master Baker, who was managing the local HyVee bakery, to teach the baking and pastry classes in addition to his duties at HyVee. The culinary classes were held on campus, with some of the practical experience being provided at the golf course in the restaurant. Later the baking and pastry classes were moved to a little larger facility to allow the growing number of students to gain more experience in practical work, which included providing some of the bread and pastry items for the restaurant.

In January of 2011, Mr. and Mrs. Decker decided to donate Willow Ridge Golf Course to Iowa Central Community College,

and since that date the facility has been under full management by the college, and fully utilized by the students as a learning environment. The students work under a full time staff of employees and assist in areas such as Food Preparation, Customer Service, Event Planning and Golf Course Management and Beautification.

Plans for the near future include building a new cafeteria on campus, and utilizing the old cafeteria for the hands-on experience for the students, providing a larger and better equipped facility for baking and food preparation. These combined learning experiences will provide program graduates with the necessary skill sets to successfully enter the food industry. The students will complete an on the job training practicum in an industry field of their choice to complete their well rounded culinary program. This would provide the student with a real-life experience and introduction , not only in culinary arts and baking, but also food service management. Those wishing to enter the baking industry will probably want to gain more expertise through work or additional training, but they will have a good basis from which to start.

The program has grown steadily since its inception, when there were about 25 students, to next year’s combined freshman and sophomore classes currently estimated at about 160 students!

Culinary Arts ProgramIowa Central Community College


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]

Upper Midwest Bakery Association

6th Annual Ultimatecake decorating contest

Mall of america | east rotundasunday october 14, 2012 | 11:00 aM – 5:00 PM

Birthday Cake Competition Theme: ‘My Extreme Halloween’Wedding Cake Competition Theme: ‘Design a Cake for Wendy and Steve’

• Wendy and Steve are the bride and groom the cake will be designed for.• The wedding cake competition is done by a Two-Person Team.

The First Place prize is $500.00 cash per person for each category. Cash and gifts will be awarded for second and third in each category.

Come and join in on the fun. Enjoy seeing the talents of UMBA members. Activity is planned for the children as well.


In Remembrance

In the movie Mr. Magorium’s Wonder Emporium (2007), when Mr. Magorium passes, the lights go out when he dies. However he leaves a legacy of delight and passes on his zest for life to another generation. Our Executive Director for UMBA Curt Borchert died on June 24, 2012 at Methodist Hospital in Rochester of complications from cancer. A light has gone out in the baking industry. A book of knowledge in baking history and the present has been closed. He will be greatly missed.

Curt was born in Jordan Minnesota, October 30, 1936 and moved to North Mankato at age 9 where he lived until death. Curt’s life was spent in the Baking Industry. He started at age 13 apprenticing at Page’s Bakery in North Mankato. He worked there until age 23 when he was drafted into the US Army. After an honorable discharge he managed the Red Owl Bakery in Lake Crystal and Piggly Wiggly in Mankato. He was a Production Baking Instructor at South Central Technical College North Mankato for 18 years. He then taught at Dunwoody Institute in Minneapolis for two years.

He was hired as a Technical Service and Sales Representative for bakery distributors: Puratos, Bretchet and Richter Best Brands. His passion was for baking breads but celebration cakes were always a delight.

March 1987 he was recognized by the Retail Bakers of America as a Master Baker. February 23, 2012 he was inducted into the Upper Midwest Bakery Hall of Fame, in recognition of your considerable contributions to the Baking Industry by the Upper Midwest Bakery Association. Until his death he served as the Executive Director of the Upper Midwest Bakery Association.

His joys in life included swinging a golf club, boating and fishing, gardening especially flowers and delightful meals using his vegetables. In recent years he enjoyed snowmobiling. His dog Shadow brought him much companionship. The greatest of his delights were his family. He was married for 50 years and will be missed as a husband, dad and grandpa.

In honor of Curt, please go out and enjoy a fresh doughnut or pastry.

of Curt Borchert

Announcing2013 Upper Midwest Association Convention

february 23 – 24, 2013Treasure Island Resort and Casino, Red Wing, MNMark your calendars for the best convention yet!

watch for details shortly heat isthe

on


Behind every great baker is American Almond.

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

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

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UMBA contestant Keeann Richards-Cramer took 2nd place in the 12th annual RBA Pillsbury Bakers Plus Creative Decorating Competition held in Houston, TX at the All Things Baking show

September 9 – 11, 2012. She won 3 Gold Medals in the categories to come in 2nd overall.

The competition featured professional decorators from retail and supermarket bakeries who competed for $14,000 in prize money. Competitors competed on the All Things Baking trade show floor for 9 hours over a two day period. Contestants were judged in five (5) categories with winners in each category. The grand champion was selected based on the total points received from the five categories.

category winners:Flowers and Sprays category: Bronze medal - Emma McAdow, Busken Bakery, GCRBASilver medal - Rachel Vaughn, The Cakery, OBAGold medal - Keeann Richards-Cramer, Jerry’s Foods, UMBA

Custom Design Cakes category:Bronze medal - Rachel Vaughn, The Cakery, OBASilver medal - Tina Bernier, Tiffany’s Bakery & Eatery, SRBAGold medal - Keeann Richards-Cramer, Jerry’s Foods, UMBA

Sculpted Cakes category:Bronze medal - Tina Bernier, Tiffany’s Bakery & Eatery, SRBASilver medal - Betsy Yagunic, Alliance Bakery, CARBAGold medal - Rachel Vaughn, The Cakery, OBA

Wedding Cakes category:Bronze medal - Krystina Gianaris, Kake Kouture, NJBBTSilver medal - Emma McAdow, Busken Bakery, GCRBAGold medal - Rachel Vaughn, The Cakery, OBA

Rolled Fondant category:Bronze medal - Krystina Gianaris, Kake Kouture, NJBBTSilver medal is - Rachel Vaughn, The Cakery, OBAGold medal - Keeann Richards-Cramer, Jerry’s Foods, UMBA

Pillsbury Grand Champion:Third place - Krystina Gianaris, Kake Kouture, NJBBTSecond place - Keeann Richards-Cramer, Jerry’s Foods, UMBA2012 Pillsbury Grand Champion - Rachel Vaughn, The Cakery, OBA

Sponsors of the contest are the Retail Bakers of America and General Mills/Pillsbury along with category sponsors Pfeil & Holing, Bakery Crafts, and DecoPac.


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

Tweet! UMBALike! uMBA

Have you liked Upper Midwest Bakery Association’s facebook page? Have you checked out other bakery facebook pages? Are you interested in receiving a newsletter via email? Are you up-to-date on activities within UMBA? UMBA is moving forward with new ideas that will integrate Facebook, email newsletters, our updated website, and other internet and social media sites. In an age where we live with a phone almost always attached to us, and instant access to the internet almost everywhere we turn, UMBA and our members need to be looking at how we can embrace this and help each other out.

Facebook, Twitter, Foursquare, Yelp, and many more are avenues that can help business flourish, or make customers vanish. Social media sites, blog sites, and review sites are all part of our business whether we like it or not. Joy can be right next to dismay, so how do we achieve the first, and avoid the last.

I dedicate one day a month to Google and Bing Hanisch Bakery and Coffee Shop as well as Bill Hanisch to see where I pop up. Are the reviews negative, or positive? These comments and opinions have immediate effects on business where in one second a person can go to Google, look at your reviews and decide whether or not they will walk through your door and shop.

There are constant changes with promotions, ideas, and deals on the internet. What is successful, what should I avoid, do they work? UMBA is looking toward how we can help not only on the baking side of things, but also on the technological side of things. Our facebook page is being constructed, our website is nice, but can be better, and our quarterly magazine can be expensive and seems almost outdated. So, all this being said and as we move forward with our new president, a young and eager board, and a search to replace an icon as our executive director, the UMBA group will be looking into a newsletter similiar to the Wisconsin Baker’s newsletter called Bakery Buzz, and expanding our internet and membership reach. We look forward to reaching out to you via the world wide web, and may the yeast be with you.

You can link to the Upper Midwest Bakery facebook page with the icon on the top right hand corner of the UMBA website.

By Bill and Robyn Hanisch

Note about a member

John Lupo is featured in “Welcome to Grandma’s Bakery”Discovering Americas Bakeries


SCOTCHAROO BARS10 lbs. Rice Krispies7.04 lbs. sugar19.52 lbs. light corn syrup16 lbs. peanut butter6.88 lbs. brown sugar

Combine sugar, brown sugar and corn syrup in copper bowl on the candy stove. Bring to a full boil. Shut off. Add peanut butter and stir to combine. Add Rice Krispies and stir until well coated.

Put one pound of mixture in a N30 (shallow) 8x8 container. Spread out evenly with spatula to edges of container. Melt block chocolate, chocolate bark or chocolate chips and spread on the bars, leaving a little border of the Rice Krispies showing around the edge.

PUMPKIN CAKE ROLLWhole Eggs 1.38 #Sugar 1.75 #Whip above until light – then addPumpkin 1.40#Lemon Juice .07 #Sift the next ingredients and add to pumpkin mixtureFlour 1#Cinnamon .04#Baking Powder .04#Ginger .04#Salt .02 #Nutmeg .02 #Spread in a jelly roll pan. Bake at 375 degrees for 15 minutes

Filling:Powdered Sugar 1.08 #Cream Cheese 1.50#Margarine .42 #Vanilla .02 #Sprinkle some powdered sugar on a clean dishtowel. Turn cake out onto the dishtowel. Spread filling on the cake and roll up while warm. When cool, sprinkle chopped walnuts on top.

Both by Tom Pritchard


Full MembershipAIB International ..............................................................Kirk O’ConnellAndrej’s European Pastry .........................................................Jan GadzoAuntie Kake’s Bakery ...............................................Kathleen SchlachterBenson Bakery & Coffee Shop .................................. Toby JohannessenBrd. Lakes Cakes, Daylight Donuts .....................................Alice SmithBread Art................................................................. Christopher PetersonCasey’s Bakery ............................................................... Carma LouwerseGrand Central Inc. DBA .......................................................Bob HilgersCoborn’s ....................................................................Ranji LachmansinghCold Spring Bakery ............................................Lynn & Dale SchurmanCollege of St. Benedict .................................................Darrel HalversonCounty Market - Paulbeck’s .......................................Michael PaulbeckDana’s Desserts .............................................................David BlackowiakDaube’s Bakery ...................................................................Cynthia DaubeDenny’s 5th Avenue Bakery ............................................. Kevin HirmanDorothy Ann Bakery and Café .........................................Steve ConwayEmily’s Bakery & Deli, Inc ............................................. Steve Fox, CMBFlandreau Bakery....................................................................Mel DuncanGingerbread House Bakery ....................................................... John FishGrandma’s Bakery ..................................................................... John LupoHanisch Bakeries LLC ...................................................William HanischHerman’s Bakery ........................................................ Herman OestreichHi Quality Bakery ............................................................... Joe Julie DischHibbing Community College ..............................................Victor BacanHudson Baking Company ....................................... Tim & Karen RieserIowa State University ............................................................ Mark WeberJaarsma Bakery ............................................................ Kristin & Jeff BalkDBA Jack’s Bakery ................................................................ Blair MoellerHyVee .......................................................................................Tony FriesenJerry’s Enterprises, INC ...................................................... Joe HamiltonJMK Enterprises ...................................................................Julanna KleinJohnson’s Bakery and Sales ................................................Scott JohnsonJules Bakery ...................................................................... Julienne HardinKennedy’s Bakery .............................................Doug & Janelle KennedyKessler’s Inc. ........................................................................Dan HormannKings Market & County Market ....................................Liya ChermayaKowalski’s .................................................................................Steve BeairdKwik Trip, Inc. .......................................................................... Doug IngleLau’s Bohemian Bakery ........................................................ Douglas LauLueken’s Viillage Food’s ........................................................... Joe LuekenLund Food Holdings ......................................................... Susan StillmanMagiCandle Cakery LLC ................................................... Stella BaetschMichael’s Maplewood Bakery .......................................Michael SchultzMiner’s INC .............................................................................. John MinerNew Shoots Bakery ....................................................... Chuck MammenNorthwoods Bakery and Café......................................... Robert BooherNorthern Tier Bakery ..................................................................................Great River Organic Milling Co .....................................Rick HalversonOtto’s Bakery .......................................................................Otto HemmahParasole Bakery .............................................................. Donna SandstadPete and Joy’s Bakery ....................................................Peter KomrowskiPine River Bakery ..................................................... Rob & Emily FultonQuality Bakery ......................................................Sue & Doug OuimetteQuality Pastry Shop Inc. ..................................................Marcene FendtQueen of Cakes .......................................................................Terri LeckasRadermacher’s Fresh Market ...........................................Carolyn EthenRaphael’s Bakery & Café ......................................................Ray SweeneyRoseville Bakery .....................................................................Amy AmentRush City Bakery ......................................................................Daryl Seim

Schmidt’s .................................................................................. Joe SchmidtSchmitz’s Economart & Bakery .......................................... Ted SchmitzSimply Cakes LLC ..........................................................Kathryn StaffordSpeedway Super America LLC .......................................Thomas HaertlSpooner Bake Shoppe, Inc.................................... Phil Markgren, CMBStaples Express Bakery ........................................................ Mark PagnacSUPERVALU .................................................................Gail Kollman, CDTamara’s Bakery LLC ................................................ Tamara MugerauerTimeless Traditions Cakes and Confections ................Travis HansonUniversity of North Dakota .................................................. Tracy FetterVander Ploeg Bakery ............................................................. Jeff WichartWuollet Bakery ....................................................................... Jim Wuollet

Subscribing MembershipAlpha Delights European Bakery ................................................ TheisenBeth’s Cakes ..................................................................... Beth DeitchmanBylery’s Burnsville ..................................................................Teara MyersByerly’s Edina ..........................................................Jamie Vander WoudeByerly’s Ridgedale ............................................................. Jamie LachmanConfectionery Cake Shop ..............................................Laura O’ConnerFuture..........................................................................................Sara RiedelHyVee #1 Mankato ....................................................................Brian SensHyVee #2 Mankato .............................................................Rhoda SchultzIowa Community College .......................................... Thomas PritchardJerry’s Foods ............................................................................Steve HobbsNowicki Consulting LLC .................................................... Pete NowickiThe Perfect Day Cakes....................................................Thea FarringtonStonewood Cottage Bakery ......................................................Karen LeeSilver Sages LLC .............................................................. Kirk SikorowskiYumi’s ..................................................................... Heidi & Sam Rockwell............................................................................................. Bob Beckerman..............................................................................................Chelsea Terwey..........................................................................................Dinush Wijeyakul

Vendors

Membershipupper Midwest Bakery Association

ADMBakeMarkBakery CraftsBakers ExchangeCole Papers IncDawn Food ProductsDecoPac IncAB Mauri Fleischmann’sFettingsGeneral MillsGregory’s FoodsHarvest Bakery ServicesRich Products/Hockenberg NewburghHeritage Bag CompanyHorizon Equipment, LLCKing Arthur Flour

Lawrence Foods Inc.Leach Food Equipment DistributorsLesaffre Yeast CorpLindarLVO Manfacturing IncNew French BakeryNordic WarePheil & Holding INCPackaging Tape IncorporatedPurefill SolutionsSparboe Foods, LLCStrategic Equipment & Supply CorpTrio SupplyUngerVolumetric Technologies

If you are a member and your name is omitted please notify us.Demonstrate Pride in our industry.Be a member of the Upper Midwest Bakery Association


UMBA

www.uppermidwestbakery.net

Upper Midwest Bakery AssociationMembership Form

Company/Bakery: _____________________________

Web site: ____________________________________

Contact Name: ________________________________

Address: _____________________________________

City: ________________ State:_____ Zip: _________

Phone: _______________ Cell:___________________

E-mail: _______________________________________

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

Food Service Vendor

Your Services – Circle all that applyBakery Catering Deli Wholesale

Restaurant Vendor Other

Membership Type – Check one

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

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

Make checks payable to: Upper Midwest Bakery Association

Send this completed registration form and payment to:

Curt Borchert – Executive Director UMBA729 Park Avenue

North Mankato, MN 56003(320) 493-7554 Y

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& Strategic PlanninguMBA Mission statement

Summary of MinutesuMBA MeetingsAugust 21, 2012

• Minutes of May, 2012 and Financial Report of July 30, 2012 were approved.

• A search is in place for an Executive Director• JoAnn Borchert to serve as a part time consultant until

new ED is in place.• Board Members for regions 1, 2 and 4 are being sought out.• The position of Vice President is open.• Committees will work at fleshing out the Strategic Plan.• The 2013 Convention was discussed.• Planning for the 6th Annual Upper Midwest Bakery

Association Ultimate Cake Decorating Contest –October 14, 2012 at the Mall of America are underway.

• A new Scholarship Fund named for Curt Borchert and Dexter Larson will be started.

• The Summer BAKER was not published, the Fall BAKER will be.

Upper Midwest Bakery Association provides specialized support to people in the Bakery

Industry to create an environment for professional growth and success.

Vision of UMBa The Tradition of Baking a Better Tomorrow

Values of UMBa E - Education X - Xcel in success P - Professional help and development E - Ethical competition R - Resources for growth T - Traditional values and integrity S - Share knowledge and support The three established committees: Education, Marketing, and Convention will address the goals.

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 create everything 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

Announcing€¦ · Tim Kuchinka, Sales Manager - Dawn Foods Steve Palo, National Account Manager...

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