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WBA Member eNewsletter
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Volume 77, Issue 9
INSIDE THIS ISSUEWBA BOARD NOMINATION FORM Serve on the WBA Board of Directors BAKERS ATTEND IBIE 2013Photos submitted by WBA Members EXECUTIVE PASTRY CHEF ANNOUNCEDChef Tom LaPierre’s ACF Certification
AMERICA’S BAKING & SWEETS SHOWHow Sweet It Is
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BOARD OF DIRECTORS2013-2014
Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552
Executive Committee President - Mike Vande Walle Uncle Mike’s Bake Shoppe De Pere, WI (920) 330-0048Vice President - Dawn Ebert Simple Simon Bakery Appleton, WI (920) 733-4377Treasurer - Joe Crubaugh Fosdal’s Home Bakery Stoughton, WI (608) 873-3073 Allied Rep. - Joe Sanfilippo BakeMark Menomonee Falls, WI (262) 251-1190 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 David Weber Weber’s Bakery Lodi, WI (608) 592-4115Brandon 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 Member Services Center2514 S. 102nd StreetWest Allis, WI 53227
Phone: (800) 542-2688Fax: (414) 258-5582
Email: [email protected]: www.wibakers.com
Wisconsin Bakers Association
Board of Directors Nomination Form
2014-2015 Term
Please submit this form via mail, fax or email to:Wisconsin Bakers Association
2514 S. 102nd St., Suite 100 West Allis, WI 53227 FAX: (414) 258-5582
EMAIL: [email protected]
ALL NOMINATIONS MUST BE SUBMITTED BY FRIDAY, NOVEMBER 8, 2013 NOTE: PLEASE ADVISE NOMINEE OF YOUR INTENT TO
NOMINATE THEM BEFORE SENDING FORM
Bakery: ___________________________________________________
Owner/Nominee: ___________________________________________
Address: _________________________________________________
City/State/Zip: _____________________________________________
Phone: ___________________________________________________
Fax: _____________________________________________________
Email: ____________________________________________________
The WBA Board of Directors represents bakers from all areas of Wisconsin and Upper Michigan. The Board sets forth the objectives of the association.
IBIE 2013WBA Member Photo Submissions
Thank you to the following WBA Members for submitting photos: Tamara Mugerauer, Ken Heil, and Bob Chaffee!
Photos clockwise from bottom right: Ken Heil with Peggy Heil (She’s in the cupcake costume!), Tamara Mugerauer competed in the Pillsbury Decorating Competition and this is her giraffe baby shower cake, Bob Chaffee with Buddy Valastro, and the snake groom’s cake was also decorated by Tamara Mugerauer at the show! BB
IBIE Brings the Baking Industry TogetherNew Products and Technology Solutions in BakingPress Release by IBIE
The International Baking Industry Exposition (IBIE) took place at the Las Vegas Convention Center last week from October 6-9 and truly reflected the “All Together Now” theme of its 2013 campaign. More than 21,000 attendees from 100 countries and from every segment of the grain-based food industry united to make important connections and get down to serious business. Over the four days of the show, baking professionals explored half a million square feet of exhibition space, looking for the latest ingredient, equipment, technology, packaging and supply solutions from 815 exhibiting companies, a 13 percent increase over 2010, providing 19 percent more square footage for attendees to cover. Several bakers commented about the record number of innovative products on display. “IBIE has a long-standing reputation for championing innovation and showcasing the latest advancements in the industry. This year, the suppliers exceeded all expectations and launched hundreds of new products and solutions aimed at the changing needs of the modern baker,” said Mike Beaty, IBIE chairman and executive vice president of supply chain for Flowers Foods, Inc. A common theme among exhibitors was the growing number of international baking professionals who attended the Las Vegas event. Many suppliers reiterated the value of being able to reach foreign buyers that they likely would not have been able to reach any other way. According to Mike Cornelis, IBIE committee vice chair and vice president of international sales for American Pan, “Over the past two show cycles, we’ve made a concerted effort to increase international participation through a variety of initiatives and outreach programs. We’re thrilled to report that these initiatives are paying off. Registration statistics show that nearly 26 percent of our attendance was interna-tional, with the greatest numbers of buyers traveling from Canada, Mexico, China, Japan, Australia, Russia and the UK. Just as exciting as the business conducted between bakers and suppliers at IBIE were the educational opportunities presented by AIB International, the Retail Bakers of America, PMQ Pizza Magazine, the Bread Bakers Guild of America, the Tortilla Industry Association, the American Bakers Association and BEMA. This year, IBIE offered the most robust, comprehensive educational conference to date, with more than 75 sessions covering everything from improving retail operations to gluten-free baking to food safety and security. The increase in valuable, expert-led sessions grew IBIE’s education attendance by 67 percent over 2010. According to education task force chair and vice president of sales and marketing at Formost Fuji, Dennis Gunnell, “IBIE worked diligently to provide a comprehensive, in-depth education program that would provide the essential knowledge attendees need to improve operations, grow their businesses and stay in front of the industry’s ever-changing curve.” Furthermore, IBIE, along with Bundy Baking Solutions and Snack Food & Wholesale Bakery magazine, honored 16 industry suppliers that have made a positive impact on the environment with its second annual B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking award. The following companies received a bamboo plaque, onsite recognition and media attention for their products or services that foster energy conservation, a reduction in water usage, a decrease in landfill waste, healthy living and/ or a reduction of the overall impact on the environment:
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Air Management Technologies, Inc. AMF Bakery SystemsAmerican Pan Company Auto-Bake Pty. Ltd.Briess Malt & Ingredients Co. ChemxWorks Inc.Daabon Organic, USA ENERVEX, Inc.Hayon Manufacturing Meyer Laboratory, Inc.Oberlin Filter Co. Picard Ovens Inc.Robbie Flexibles Shaffer Mixer & Processing EquipmentSPX Flow Technology TMB Baking, Inc.
“We are thrilled to receive the acknowledgement for our Fresh N Tasty Bakery Pouch that reduces the amount of materials used in a package, therefore shrinking the overall environmental footprint,” said Keri Olson, marketing director for Robbie Flexibles. “It is equally exciting that IBIE has made a proactive effort to highlight innovations that help bakers employ more sustainable production, processing and packaging methods across the industry.” IBIE played host to two prestigious competitions in the food industry—America’s Best Raisin Bread Contest and the Pillsbury Bakers’ Plus Creative Decorating Competition. The best of the best put their winning creations on display and the following were winners in their respective competition categories.
America’s Best Raisin Bread Contest sponsored by the California Raisin Marketing Board
Breakfast Category: Top Student:Samantha Ring, Kendall College (Chicago), with her “Sweet Potato Raisin Roll”
Grand Prize Professional – Gold:Robert Nieto, Jackson Family Wines, (Fulton, CA), with his “Raisin Chardonnay Brioche”
Judges Prize Professional – Silver:Kaitlyn Guest, Gold Coast Ingredients (Commerce, CA), with her “Golden Raisin Getaway”
Idea Prize Professional – Bronze:Nancy Cain, Against the Grain Gourmet (Brattleboro, VT) with her “Raisin the Bar” (a gluten-free product)
Artisan Category:Top Student:Bradley Price, Kansas State University, (Manhattan, KS), with his “Raisin & Harvest Pear Focaccia”
Grand Prize Professional – Gold:Nicky Giusto, Central Milling (Petaluma, CA), with his “Raisin de Soleil” (Grape of the Sun)
Judges Prize Professional – Silver:Kristin Troester, St. Peter’s Bakery (Elverson, PA), with her “Sultana Sunflower Bread”
Idea Prize Professional – Bronze:Robbert Sarubbi, Marriott Int’l/Ritz Carlton, (Key Biscayne, FL), with his “Hard Crusted Raisin Pecan with sweet Potato and Cinnamon”
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IBIE Brings the Baking Industry Together - continued
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Commercial Category:Top Student:Kathy Zibilich, El Central Culinary School (Dallas, TX), with her “Raisin Paska Bread”
Grand Prize Professional – Gold:Sandy Kim, Chabaso Bakery (New Haven, CT), with her “Spice Trader’s Raisin Stick”
Judges Prize Professional – Silver:Daniel Swift, University of Nevada (Las Vegas, NV), with his “Chocolate Raisin Bread”
Idea Prize Professional – Bronze:Alphonse Beccard, 5 Generation Bakers (McDonald, PA), with his “Rum Raisin Christmas Swirl”
Pillsbury Bakers’ Plus Creative Decorating Competition sponsored by the Retail Bakers of America
Flowers and Sprays Category (sponsored by Chefmaster):Gold medal: Emma McAdow, Busken Bakery
Silver medal: Karen Thomson, Ele Cake Company
Bronze medal: Keeann Richards-Cramer, Jerry’s Foods
Custom Design Cakes Category (sponsored by DecoPac):Gold medal: Karen Thomson, Ele Cake Company
Silver medal: Emma McAdow, Busken Bakery
Bronze medal: Keeann Richards-Cramer, Jerry’s Foods
Sculpted Cakes category (sponsored by CSM Products):Gold medal: Karen Thomson, Ele Cake Company
Silver medal: Krystina Gianaris, Cake and Company
Bronze medal: Elizabeth Baldrez, Three Brothers Bakery
Rolled Fondant Category (sponsored by Bakery Crafts):Gold medal: Karen Thomson, Ele Cake Company
Silver medal: Keeann Richards-Cramer, Jerry’s Foods
Bronze medal: Emma McAdow, Busken Bakery
Wedding Cakes Category, (sponsored by Pfeil & Holing):Gold medal: Karen Thomson, Ele Cake Company
Silver medal: Krystina Gianaris, Cake and Company
Bronze medal: Stephanie Wertman, Sugarland
Pillsbury Bakers Plus Grand Champion Competition (sponsored by General Mills):Pillsbury Grand Champion: Karen Thomson, Ele Cake CompanySecond Place: Emma McAdow, Busken BakeryThird Place: Keeann Richards-Cramer, Jerry’s Foods
For more information and full coverage of IBIE 2013 including event photos and videos, please visit: www.IBIE2013.com/press-room. The next IBIE will be held October 8-11, 2016 at the Las Vegas Convention Center. BB
BEYOND BAKING OCTOBER 20137
Wedding Cake designed by Tamara Mugerauer in the Pillsbury Bakers’ Plus Creative Decorating Competition
Photo courtesy of Tamara Mugerauer
MATC’s Pastry Arts Instructor Certified as an Executive Pastry Chef by the American Culinary Federation (ACF) Chef Tom LaPierre Achieves Executive Pastry Chef CertificationBy Jessica Hoover
Tom LaPierre, a pastry-arts instructor from Milwaukee Area Technical College, earned his ACF credential as a Certified Executive Pastry Chef earlier this year. LaPierre is the fifth person from Wisconsin to achieve this certification.
According to the American Culinary Federation website, “The Executive Pastry Chef certification is designed to identify those pastry chefs who have demonstrated a level of culinary competence and expertise through their education, work experience, culinary knowledge and skills that is consistent with the executive pastry chef level.”
LaPierre began thinking about taking the Certified Executive Pastry Chef exam in 2011 and started preparing for it the following year. He studied extensively for six months before taking the two part
test. The first part is a 90 minute written exam that tests culinary knowledge and the second part is a practical exam.
“I considered the Executive Pastry Chef certification an opportunity for personal and professional growth,” said LaPierre. “I felt I had reached a certain level of knowledge and expertise in my career and I wanted to be validated by my peers. I also wanted to be a role model to my students and show them that no matter what you have already learned, you can always achieve more.”
LaPierre enjoys teaching the Chocolate, Sugar, & Confections Class to students pursuing associate degrees in baking and pastry arts. “I especially like teaching techniques using chocolate and cocoa butter. Students end up creating chocolate showpieces that they are very proud of.” LaPierre finds teaching a very rewarding experience. He has been teaching at MATC for four years and prior to that taught for one year at Nicolet Area Technical College in Rhinelander, WI.
When asked if he has any advice for students that are just starting out with their baking education, LaPierre said, “The field of baking and pastry is a wonderfully creative field that requires a mastery of both the art and science of baking. If you want to excel in this field you need to
Chef Tom LaPierrePhoto courtesy of Tom LaPierre
BEYOND BAKING OCTOBER 20138
“I also wanted to be a role model to my students and show them that no matter what you have already learned, you can always achieve more.” - Chef Tom LaPierre
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take it very seriously and be extremely dedicated. Try to find mentors who have a lot of valuable information that they can teach you. Realize that there is never a time when you will stop learning and nobody knows everything.”
LaPierre, attended the Culinary School of Kendall College with the idea of becoming a traditional culinary chef. After graduation, he worked as a chef in several restaurants and hotels before taking a job in a bakery. “I finally felt I had found my true calling,” said Lapierre. “After that, I continued working in the field of baking and pastry arts while simultaneously taking continuing education courses from industry experts.” His achievements include having a cake featured in American Cake Decorating Magazine and working as the Executive Pastry at several high-end resorts. “I am especially proud of my American Culinary Federation Certification as a Certified Executive Pastry Chef,” LaPierre added. LaPierre plans to continue to teach pastry arts at Milwaukee Area Technical College like he has over the past several years. “Having this certification gives me an additional level of confidence in my skills and abilities,” said LaPierre. For more information about becoming a Certified Executive Pastry Chef, please visit this ACF web page: http://www.acfchefs.org/ACF/Certify/Levels/CEPC/ACF/Certify/Levels/CEPC/
For information about MATC’s Baking and Pastry Arts program, please visit: http://www.matc.edu/business/degrees/baking-pastry-arts.cfm BB
BEYOND BAKING OCTOBER 20139
Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596
JOIN US!
Please bring a holiday item or something that includes a holiday decorating technique you love!
When? Tuesday, November 12th from 10 am - 12 noon
Where? Tamara’s the Cake Guru 1529 Oregon St. Oshkosh, WI The WBA Board of Directors would also like to extend an invitation to all WBA Members to attend the WBA Board Meeting taking place afterwards.
Space is limited! Please RSVP to [email protected] by Nov. 8.
YOU’RE INVITED!
America’s Baking and Sweets ShowHow Sweet It IsPress Release by America’s Baking and Sweets Show
Whether large or small, no special occasion is complete without something baked and sweet. With this is mind, America’s Baking and Sweets Show opens at the Renaissance Shaumburg Convention Center Hotel (1551 N Thoreau Dr) in Chicago for a delectable weekend of everything baked and sweet for every occasion and craving. From November 15th to 17th, 2013, America’s Baking and Sweets Show offers an array of things to explore, discover and buy for Thanksgiving, the holiday season, weddings, birthdays, dinner parties, intimate dinners or just to satisfy a sweet-tooth. This year’s theme is Alice in Wonderland. Each of the three days of America’s Baking and Sweets Show brings new and exciting special guests. Friday welcomes both Brian Emmett and Geraldine Randlesome. Brian Emmett was the winner of the title of America’s Top Amateur Baker on CBS’s The American Baking Competition. Brian brings his passion for baking, and for life, to the show. Geraldine Randlesome, renowned cake designer, began her career thirty years ago when she was invited to work on the Canadian wedding caked for Prince Charles and Lady Diana. Since then, she has continued to innovate and design cakes and is sought after by such notable people and companies as Walt Disney, Francis Ford Coppola and the Prince of Japan. In 2011, Dessert Professionals Magazine voted Geraldine as one of the Top Ten Cake Designers in North America. Celebrity Chef Gale Gand takes to the stage on Saturday. Host of the long running Food Network’s and Cooking Channel’s Sweet Dreams, Gand has appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), Oprah as well as acting as judge on Bravo’s Top Chef and Top Chef Just Desserts. America’s Baking and Sweets Show welcomes chef Duff Goldman on Sunday, November 17th. In addition to his work on Ace of Cakes, Duff also stars in the Food Network series, The Best Thing I Ever Ate as well as being featured in episodes of: Iron Chef America; The Next Food Network Star; Diners, Drive-Ins and Drives; Chefs vs. City; Cupcake Wars; and Chopped. Visitors to America’s Baking and Sweets Show can expect to see new trends and products from exhibitors in a range of categories including baking, sweets and confectionary, coffee and tea, liqueurs and kitchenware. The Cake Design Academy is created for people with a passion for baking, who are looking for inspiration. The one-hour demonstrations are available for $10 and two-and-a-half hour hands-on classes are offered for $60. With the theme of Alice in Wonderland, America’s Baking and Sweets Show is filled with magical, imaginative and creative ideas for baked goods, the art of baking as well as decadent, sweet comfort foods. As the note said to Alice, “eat me,” America’s Baking and Sweets Show invites visitors to explore, discover and shop for the most delectable and hottest trends from exhibitors with a passion for the baked and sweet. Competitions for are held throughout the three days for both master chefs and passionate bakers. America’s Baking and Sweets Show is the United States’ first and largest consumer show dedicated to everything baked and sweet. Show hours: Friday, November 15 – 11am to 9pm; Saturday, November 16 – 10am to 6pm; and Sunday, November 17 – 10am to 6pm. Admission: One day – $15 adult, $10 senior (65+) and student (13-17); Friday show special, $6 for students and teachers with valid identification; three-day pass - $30. For more information, visit http://www.americasbakingandsweetsshow.com/. BB
BEYOND BAKING OCTOBER 201311
New Traceability Implementation Guideline Issued for Dairy, Deli, & Bakery IndustriesGuideline Developed in Collaboration with Food Industry to Offer Best Practices for Improving Traceability and Food SafetyPress Release by Jessica Hughes, IDDBA
A new implementation guideline for leveraging GS1 global standards for traceability business processes in the dairy, deli, and bakery supply chain was released today by the International Dairy-Deli-Bakery Association, the International Dairy Foods Association, and GS1 US. The Traceability for Dairy, Deli, & Bakery US Implementation Guideline is available at https://www.gs1us.org/industries/fresh-foods/dairy-deli-bakery/guide.
The guide was developed with input from industry stakeholders to provide best practice recommendations to help dairy, deli, and bakery manufacturers, exporters, wholesalers, suppliers, distributors, retailers, foodservice operators, and service providers improve product traceability processes by leveraging GS1 Standards.
“Companies that implement the guidelines can establish an effective traceability program by identifying, capturing, and sharing product data along the supply chain leveraging GS1 Standards,” said Angela Fernandez, vice president, grocery retail and consumer packaged goods at GS1 US. “By utilizing GS1 Standards for external product traceability, the entire industry will see improvements in supply chain visibility, business efficiency and food safety.”
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The guidelines apply to all types of dairy, deli, and bakery products, demonstrating precise “how to” instructions for product identification, use of batch/lots numbers, barcodes and other standards needed for traceability processes. It also includes a section on recalls with steps supply chain participants can follow should a product withdrawal or recall occur.
Additionally, to support the industry in implementing the traceability guidelines, GS1 US has developed the GS1 US Dairy, Deli, & Bakery Traceability Readiness Program that includes educational webinars, interactive tools and resources, and a community of industry peers and standards experts with whom industry professionals can share industry best practices and discuss implementation challenges.
For more information about the Traceability for Dairy, Deli, & Bakery Guideline, visit https://www.gs1us.org/industries/fresh-foods/dairy-deli-bakery/guide and to learn about the GS1 US Dairy, Deli, & Bakery Traceability Readiness Program, visit www.gs1us.org/DDBreadiness.
About IDDBAIDDBA 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. We will celebrate 50 years of service in 2014. For more information, contact IDDBA at 608.310.5000 or visit our website, www.iddba.org.
About IDFAThe International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA’s 200 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. In addition, 335 Gold Business Partner and Business Partner member companies provide processing equipment and supplies, packaging equipment and materials, ingredients and a wide variety of products and services to the dairy processing industry. Nearly 15 state and regional trade associations are also members of IDFA.
About GS1 US™GS1 US, a member of GS1, is an information standards organization that brings industry communities together to solve supply-chain problems through the adoption and implementation of GS1 Standards. Nearly 300,000 businesses in 25 industries rely on GS1 US for trading-partner collaboration and for maximizing the cost effectiveness, speed, visibility, security and sustainability of their business processes. They achieve these benefits through solutions based on GS1 global unique numbering and identification systems, bar codes, Electronic Product Code-based RFID, data synchronization, and electronic information exchange. GS1 US also manages the United Nations Standard Products and Services Code (UNSPSC). www.GS1US.org. BB
BEYOND BAKING OCTOBER 201313
Silver Lining.®You deserve a
When something happens to your home, car, or business, it may not be a disaster. But whatever it is, you always deserve fast and fair service from your insurance company.
West Bend provides a Silver Lining, no matter what the claim may be. When a pipe broke and flooded Julie’s shop, repairing it quickly and cleaning up the water damage with no disruption to her business was important. So that’s just what we did.
Sometimes little things mean a lot. And every day, when something bad happens to someone, West Bend makes sure our customers experience the Silver Lining. Because the worst brings out our best.®
To find out more, visit thesilverlining.com.
IDDBA’s Dairy-Deli-Bake 2014The 50th Annual Seminar and Expo will be held in Denver, COPress Release by Jessica Hughes, IDDBA
The International Dairy-Deli-Bakery Association’s™ (IDDBA) 50th annual seminar and expo, Dairy-Deli-Bake 2014, will be held in Denver, CO, at the Colorado Convention Center, June 1-3. The theme for the show is Camp Foodie. The IDDBA show is a full-service seminar and expo with qualified retail buyers and merchandisers, the best dairy, deli, bakery, cheese, foodservice products, packaging, services, and the highest-rated speakers in the business. This event is called the Show of Shows because it’s the one conference that offers an extensive seminar program that has meaningful content for personal and professional growth; pre-qualified retail buyers, merchandisers, and executives who are ready and willing to do business; 1,700+ booth expo filled with the very best products and services for the fresh-food categories; and world-class merchandising ideas and demonstrations with actionable ideas. Over 8,500 attendees are expected for the three-day event. Call 608.310.5000 for more info or visit our website at www.iddba.org.
BEYOND BAKING OCTOBER 201314
Upcoming Dessert Holidays: November & DecemberNovember is National Peanut Butter Lover’s Month & Raisin Bread Month
Nov. 4: National Candy DayNov. 5: National Doughnut DayNov. 7: Bittersweet Chocolate with Almonds DayNov. 8: National Cappuccino DayNov. 10: National Vanilla Cupcake DayNov. 11: National Sundae DayNov. 15: National Raisin Bran Cereal DayNov. 17: Homemade Bread DayNov. 20: National Peanut Butter Fudge DayNov. 21: Gingerbread DayNov. 22: National Cashew DayNov. 23: National Espresso DayNov. 23: Eat a Cranberry DayNov. 25: National Parfait DayNov. 26: National Cake DayNov. 27: National Bavarian Cream Pie DayNov. 28: National French Toast DayNov. 29: National Lemon Creme Pie DayNov. 30: National Mousse Day
December is National Fruit Cake Month & National Egg Nog Month
Dec. 2: National Fritters DayDec. 3: National Apple Pie DayDec. 4: National Cookie DayDec. 5: National Sacher Torte DayDec. 7: National Cotton Candy DayDec. 8: National Chocolate Brownie DayDec. 9: National Pastry DayDec. 12: National Cocoa DayDec. 15: National Cupcake DayDec. 16: Chocolate-Covered Anything Day Dec. 17: National Maple Syrup DayDec. 19: National Hard Candy DayDec. 22: National Date Nut Bread DayDec. 23: National Pfeffernuesse DayDec. 24: National Egg Nog DayDec. 25: National Pumpkin Pie DayDec. 26: National Candy Cane DayDec. 27: National Fruit Cake DayDec. 28: National Chocolate Candy Day
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
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2013 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.
