Your Baking Industry News Source BEYOND BAKING FEATURED 2019 MIDWEST IT’S NOT A PARTY WBA PARTNER FOODSERVICE EXPO WITHOUT PACZKI • • • • • • • • • Great River Pastry Studio Lineup Paczki Preview Organic Milling & Member Events Party Recap VOLUME 83 • ISSUE 2 MISSION VISION WBA supports our members by providing To be the premier partner in the access to education and resources to grow baking industry through business and enhance customer experience. World-class professional relationships, How? Building successful businesses; and - Shared industry knowledge - Dynamic networking opportunities Advocating for bakers of tomorrow. - Strategic partnerships WBA BOARD OF DIRECTORS President Directors-At-Large Tamara Mugerauer, Tamara’s the Cake Guru Tara Nowak, Sweet Lola’s Jennifer Bukouricz, Monzu Bakery Vice President Ken Heil, Sweet Perfections Bake Shoppe Tony Nieto, Neat-O’s Bake Shoppe Ralf Tschenscher, Lesaffre Corporation Treasurer Joey Carioti, Cranky Al’s Dawn Ebert, Simple Simon Bakery Shane Griesbach, Breadsmith of Appleton Samantha Kristiansen, Cook Specialty Co. Inc. Board Trustee Rachel Searl, SURG Restaurant Group Bob Hiller, Rollin Pin Bakery Doug Manderfield, Manderfield’s Home Bakery WBA STAFF Jessica Hoover Wisconsin Bakers Association P.O. Box 658 Muskego, WI 53150 (414) 258-5552 [email protected] www.wibakers.com OR & FLA WE’VE GOT COL VOR COVERED! ® DecoCrèmes Buttercrème Icings 2200 Lunt Avenue, Elk Grove Village, IL 60007 Call 847.437.2400, x259 www.lawrencefoods.com Great River Organic Milling You may have noticed a new ad this year on scale needs. Located near the upper Mis- the Baking Buzz and Beyond Baking. WBA sissippi River, GROM provides quality stone would like to warmly welcome Great River ground organic baking ingredients to bakers Organic Milling (GROM) not only as a new ad- throughout the country. vertiser but also a partner member. GROM started operations in 1975 as Little In this month’s issue of Beyond Baking, you Bear Trading and developed one of the first can learn more about GROM and all that they organic corn chips in the industry “Bearitos.” offer. The ownership and name changed in 1992. Rick and Michelle Halverson purchased GROM Great River Organic Milling (GROM) is a small in 2004 and are excited to celebrate 15 years family owned and operated business that in proud production as of March 2019. They provides quality organic baking ingredients at currently have a team of 15. an affordable price for small scale and large 4 This stone milling operation is actually located in the heart of what is called the Hiawatha River Valley. The tall standing blue heron, a bird common to the beautiful Mississippi River Valley, is the inspiration for GROM’s logo. GROM’s stone milling operation is one of just a few left in operation in the United States. The red granite stones are found in North Carolina, through this production process their organic flour retains all the nutrients found in the whole grains used. At the core of GROM, they provide quality organic grains, flour, flour blends, hot cereals and pancake mixes. Whether you’re a gourmet cupcake baker looking for a high protein organic all-purpose white flour or an artisan baker looking to bake a hearty multi-grain loaf, GROM can provide a few bags of product to a bakery or truckloads of flour in 2,000 pound super-sacks. They have a variety of distribution options from direct pallet shipments, truckloads, as well as the convenience of Amazon.com for the cus- tomer looking for just a bag or two. They also distribute products through Valley Bakers. GROM’s relationship with WBA is new, how- ever, they have always tried to support local Wisconsin businesses whether that’s buying grains from local farms or supplying products to Wisconsin bakeries and retail operations. GROM is looking forward to growing relation- ships with the Wisconsin baking community and supporting WBA. Members can reach out to GROM either online through the web site at www.greatrivermilling.com or call GROM directly at 608-687-9580. Contact GROM at [email protected] and they will do the best to serve your unique baking needs. BB 5 It’s all about… Getting Here March 11-13 2019 In partnership with: MILWAUKEE Competition Pastry Studio Monday, March 11th 11:30 am-12:15 pm “Layers of Flavor OSA-Fillings” – Chef Julia Steinhiser, Fox Valley Technical College 2:30-3:15 pm “Fun with Fudge!” – Jill Backhus, Lawrence Foods Tuesday, March 12th 10:30-11:15 am “Royal Icing - Piping and Painting” – Chef Jen McClure, Fox Valley Technical College 11:30 am-12:15 pm “Fun with Brownies!” – Jill Backhus, Lawrence Foods 12:30-1:15 pm “Glitter and Luster with Gum Paste Flowers and Marvelous Molds” – Samantha Kristiansen, Cook Specialty Company, Inc. 1:30-2:15 pm “Decorating Tips and Tricks” – Cheryl Miranda, Milwaukee Area Technical College 2:30-3:15 pm “Versatility in Baking” – Tina Kettleson and Tom Wiegel, BakeMark Wednesday, March 13th 11:00-11:45 am Education “Swiss Meringue Buttercream & Mini Ruffle Cakes” – Rachel Searl, SURG Restaurant Group 12:30-1:15 pm Hands-On Demos Hands-On “Discover Old World European Bread Flavors” – Ralf Tschenscher, Lesaffre Yeast Corporation bakers_ad_spread2.indd 2 2/14/19 11:15 AM ✱ NEW! Extreme Birthday Cake Challenge ✱ Wisconsin’s Ultimate Donut Duel ✱ Baker’s Best Kringle Contest ✱ Extreme Wedding Cake Challenge In partnership with: ✱ Creative Cake Decorating Competition ✱ Best of the Midwest Pie Contest ✱ NEW! Wisconsin’s Top Cupcake ✱ NEW! Decorated Cut-Out Cookie Contest SignWinners up to competeannounced at wibakers.comon Monday night! by March 1st Competition NEW! Clash of the Cake Artists: Live competition on Monday and Tuesday. Winning team advances to compete in Las Vegas! Monday, March 11 3:45-4:45 pm The Price is Right: How to Count Costs and Set Prices Lacey Reichwald, Co-owner and Operations Manager, The SweetSpot • Cost of doing business—food, labor and overhead expenses • Effects of product pricing, ensuring your costs are covered Education • Identifying what might not be “worth it” to maintain Experience 24+ seminars and a busy exhibit hall with the latest ideas and products to test Register to attend at EverythingFoodservice.org bakers_ad_spread2.indd 3 2/14/19 11:15 AM Specifically For WBA Members at Expo WBA MEMBER-SPECIFIC EVENTS with industry peers at this celebratory after- hours event. Stick around for an evening of appetizers and awards. This is your The Price is Right: How to Count Costs opportunity to network with other WBA Mem- and Set Prices bers and bakery owners. Enjoy hors d’oeuvres while WBA announces the 2019 Bakery Op- When: Mon., Mar. 11, 2019; 3:45 – 4:45 p.m. eration of the Year, scholarship Where: Wisconsin Center, Room 202 C recipients, as well as our newest inductees into the Baker’s Hall of Fame! Creating a profitable menu is both an art and a science. In this session on Monday, March Tickets can be purchased through the WBA 11th from 3:45-4:45 pm at the Midwest office! Call (414) 258-5552. We have had Foodservice Expo, you will learn how to a lot of fun the last couple of years at this calculate food costs, labor costs, and event! overhead relative to every ingredient and finished product in your bakery from Lacey WBA Member Benefits - Health Insurance Reichwald, Co-owner and Operations Manager Q&A of The SweetSpot Bakehouse. You’ll also learn how to use your intuition and marketing When: Tues., Mar. 12, 2019; 10:30 - 11:30 a.m. efforts to decide when it’s time to raise prices, Where: Wisconsin Center, Room 102 B reduce costs, or change your menu. Learn more about WBA’s group health You’ll get valuable guidance on: insurance and find out if it’s the right option • Food costs, labor costs, and overhead ex- for you and your small business. Benefits penses and the cost of doing business advisor, Scott Madura, will be on-site to • Pricing your products accordingly, ensuring answer your questions! If you can’t make it your costs are covered to this Q&A, Scott will be available for a few • Identifying any items you produce that hours after the session at the WBA Booth to aren’t’ “worth it” to maintain meet face-to-face with our members. You can also contact Scott anytime by calling 312- Awards & Appetizers Networking 217-2181 or email [email protected]. Evening After Hours Event at Camp Bar sponsored When: Monday, March 11, 2019; 4 – 8 p.m. by Lesaffre Yeast Where: Wisconsin Center, Ballroom D When: Tuesday, March 12, 2019; 4:30 p.m. – The action doesn’t stop on the show floor! 7:00 p.m. Monday night will be the WBA’s premier Where: Camp Bar in the Third Ward member event of the year! Enjoy and unwind 8 WBA Members are invited to attend an exclu- This year’s tour includes stops at: sive members-only After Hours social net- • Confectionately Yours by GGG working night at Camp Bar in the Third Ward • MOR Bakery on Tuesday, March 12th sponsored by Lesaf- • Stone Creek Coffee fre Yeast. Meet other members, have some • Grebe’s Bakery fun, and enjoy a slice of a local, favorite pizza compliments of Cranky Al’s! To RSVP please email [email protected] if you’d like to attend. Space is limited. To RSVP please email [email protected] Transportation is not provided. if you’d like to attend. Did you know that WBA Members can register Morning Bakery Tour sponsored by to attend the Midwest Foodservice Expo for Acuity Insurance FREE? Just send an email to jessica@wibak- ers.com to find out what the WBA Member When: Wednesday, March 13, 2019; 7:30 registration code is for 2019! a.m.