Announcing
Volume 12, Issue 3 Fall 2012 Announcing 2013 Upper Midwest Association Convention February 23 – 24, 2013 Treasure Island Resort and Casino, Red Wing, MN Mark your calendars for the best convention yet! p. 2Message from the President p. 3The Internet Saved Her Bakery 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 p. 5 Purefill Solutions p. 6Creating a Culture of Service Excellence Mail Chimp p. 7Iowa Community College Culinary Arts Program p. 86th Annual Ultimate Cake Decorating Contest p. 10All Things Baking p. 11Like! UMBA, Tweet! UMBA p. 12Pumpkin Cake Roll Scotcharoo Bars p. 13 Membership List p. 14Summary of Minutes UMBA Mission Statement & Strategic Planning Membership Form Inside This Issue p. 9In Remembrance watch for details shortly the heat is on Effortless treats. Extraodinary tastes. ANGE Contact Susan Quicksell for more information at (612)940-9883 L F O O D & R I N G CA K E S www.uppermidwestbakery.net 2 Message from the President . . . District 1 Minneapolis and Vicinity UMBA Members Peter Nowicki, President District 2 St. Paul and Vicinity District 3 Southern MN and Iowa Tom & Judy Pritchard Bill & Robyn Hanisch District 4 Northwestern MN, North Dakota, South Dakota Gail Kollman District 5 Northeastern MN Clayton Artibee Lynn Schurman, Financial Secretary Vendors (Representatives of Vendor Trades) Tim Kuchinka, Sales Manager - Dawn Foods Steve Palo, National Account Manager Hobart Tim Ulschmid, Gregory’s Guy Holt, Bake Mark Greg Wagner, General Mills Nathan Hildebrandt, King Arthur Flour RBA – Representative Amy 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 Upper Midwest Bakery Association Board of Directors Chris & Heather Peterson 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: • P romoting 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 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 Internet Saved Her Bakery By David S. Cargo 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 future The recent situation For 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 solution This 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. Katie 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. www.uppermidwestbakery.net Katie’s snickderdoodles were selected by Minnesota Monthly as the best snickerdoodles in their November 2011 “Best of the Twin Cities” article. Two successes One 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 failure Around 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. www.facebook.com/StPaulClassicCookieCo saintpaulclassiccookie.blogspot.com/ 4 Attention baking industry! Looking for a place to buy & sell: spare parts equipment surplus ingredients packaging supplies cake decorating equipment & more? Welcome to our user-friendly and industry-specific marketplace! BakersExchange.net/marketplace 5 Upper Midwest Baker Fall 2012 Purefill 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. Solutions “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.” Mike and Karen Larson own and operate Purefill Solutions distributing vegetable oil in bulk quantities to the food service 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. 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. 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. Purefill oil equipment is easy to use. 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. www.uppermidwestbakery.net 6 Lock in Pricing Like 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.” Email: [email protected] One type of Purefill’s bulk oil tanks used at a customer site. They serve the metro, out-state Minnesota and the upper midwest. Creating a Culture of Service and Excellence Serve, Stock, Straighten, Sweep & Side Work Renee Rouwhorst expounded on these five points as well other issues in about serving the customers. The UMBA Spring Educational Renee Rouwhorst Opportunity – Creating a Culture Renee Rouwhorst of Service and Excellence was truly Owner of Ryke’s Bakery Catering . Café that was very much appreciated. an opportunity Muskegon, MI Comments from participants: National Presenter received at “All Things “IWell feel more empowered to go to work and make some great Baking”at Chicago changes work with my employees and for my customers.” “Being a sales person is more than sales and taking money. issame also person being a team player with all the people in different When It that roles isinexpected the bakery. A team approach is a big part of success mer service ssion with a new for the total out put in the baker.” “ I learned so much about how to deal with customers and their needs in the business.” ate of Mind” “Loved the 5 S System. It will be posted in our bakery on Tuesday.” Emily Fulton The with event took place on April 29, 2012. UMBA is and begins a leader plete an assessment planning on providing more quality Educational provement. Sessions for its members. our staff Website: www.purefilloil.com On the Horizon for UMBA Mail Chimp 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” 7 Upper Midwest Baker Fall 2012 Iowa Central Community College Culinary Arts Program 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! www.uppermidwestbakery.net 8 Upper Midwest Bakery Association 6th Annual Ultimate Cake Decorating Contest Mall of America | East Rotunda Sunday 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. Bakeries & Foodservice Including Pillsbury Products High Quality: Flour, Baking Mixes, Bases and Frozen Dough Items Greg A. Wagner Territory Manager Serving the Upper Midwest Bakes Alliance Phone: 763-757-4014 Fax: 763-757-4486 E-mail: [email protected] 9 Upper Midwest Baker Fall 2012 In Remembrance of Curt Borchert 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. 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. 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. 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. 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. 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. Announcing 2013 Upper Midwest Association Convention February 23 – 24, 2013 Treasure Island Resort and Casino, Red Wing, MN Mark your calendars for the best convention yet! watch for details shortly the heat is on www.uppermidwestbakery.net Custom Design Cakes category: Bronze medal - Rachel Vaughn, The Cakery, OBA Silver medal - Tina Bernier, Tiffany’s Bakery & Eatery, SRBA Gold medal - Keeann Richards-Cramer, Jerry’s Foods, UMBA 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. Bronze medal - Krystina Gianaris, Kake Kouture, NJBBT Silver medal - Emma McAdow, Busken Bakery, GCRBA Gold medal - Rachel Vaughn, The Cakery, OBA Rolled Fondant category: Bronze medal - Krystina Gianaris, Kake Kouture, NJBBT Silver medal is - Rachel Vaughn, The Cakery, OBA Gold medal - Keeann Richards-Cramer, Jerry’s Foods, UMBA Pillsbury Grand Champion: Third place - Krystina Gianaris, Kake Kouture, NJBBT Second place - Keeann Richards-Cramer, Jerry’s Foods, UMBA 2012 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. Other Traditional Products Bronze medal - Emma McAdow, Busken Bakery, GCRBA Silver medal - Rachel Vaughn, The Cakery, OBA Gold medal - Keeann Richards-Cramer, Jerry’s Foods, UMBA Wedding Cakes category: Crunch Toppings and Inclusions Category Winners: Flowers and Sprays category: Bronze medal - Tina Bernier, Tiffany’s Bakery & Eatery, SRBA Silver medal - Betsy Yagunic, Alliance Bakery, CARBA Gold medal - Rachel Vaughn, The Cakery, OBA Nutmeats and Nut Flours 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. Sculpted Cakes category: Nut Pastes and Nut Butters 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. 10 11 Upper Midwest Baker Fall 2012 Like! UMBA Tweet! UMBA By Bill and Robyn Hanisch 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 upto-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. We supply the world’s finest yeast and ingredients to commercial bakers. Fresh and Dry yeast, Premium Dough conditioners 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. For more information your local contact is: 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. Visit our web site: www.lesaffreyeastcorp.com 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. Note about a member John Lupo is featured in “Welcome to Grandma’s Bakery” Discovering Americas Bakeries Bill Varney Cell: 612 845 3216 [email protected] www.uppermidwestbakery.net 12 PUMPKIN CAKE ROLL SCOTCHAROO BARS Whole Eggs Sugar 10 lbs. Rice Krispies 7.04 lbs. sugar 19.52 lbs. light corn syrup 16 lbs. peanut butter 6.88 lbs. brown sugar 1.38 # 1.75 # Whip above until light – then add Pumpkin1.40# Lemon Juice .07 # Sift the next ingredients and add to pumpkin mixture Flour1# 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 Cream Cheese Margarine Vanilla 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. Both by Tom Pritchard 1.08 # 1.50# .42 # .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. 13 Upper Midwest Baker Fall 2012 Upper Midwest Bakery Association Membership Full Membership AIB International...............................................................Kirk O’Connell Andrej’s European Pastry..........................................................Jan Gadzo Auntie Kake’s Bakery................................................Kathleen Schlachter Benson Bakery & Coffee Shop................................... Toby Johannessen Brd. Lakes Cakes, Daylight Donuts...................................... Alice Smith Bread Art................................................................. Christopher Peterson Casey’s Bakery................................................................ Carma Louwerse Grand Central Inc. DBA........................................................Bob Hilgers Coborn’s.....................................................................Ranji Lachmansingh Cold Spring Bakery.............................................Lynn & Dale Schurman College of St. Benedict..................................................Darrel Halverson County Market - Paulbeck’s........................................ Michael Paulbeck Dana’s Desserts..............................................................David Blackowiak Daube’s Bakery....................................................................Cynthia Daube Denny’s 5th Avenue Bakery.............................................. Kevin Hirman Dorothy Ann Bakery and Café..........................................Steve Conway Emily’s Bakery & Deli, Inc.............................................. Steve Fox, CMB Flandreau Bakery....................................................................Mel Duncan Gingerbread House Bakery........................................................ John Fish Grandma’s Bakery...................................................................... John Lupo Hanisch Bakeries LLC....................................................William Hanisch Herman’s Bakery......................................................... Herman Oestreich Hi Quality Bakery................................................................ Joe Julie Disch Hibbing Community College...............................................Victor Bacan Hudson Baking Company........................................ Tim & Karen Rieser Iowa State University............................................................. Mark Weber Jaarsma Bakery............................................................. Kristin & Jeff Balk DBA Jack’s Bakery................................................................. Blair Moeller HyVee........................................................................................Tony Friesen Jerry’s Enterprises, INC....................................................... Joe Hamilton JMK Enterprises....................................................................Julanna Klein Johnson’s Bakery and Sales.................................................Scott Johnson Jules Bakery....................................................................... Julienne Hardin Kennedy’s Bakery..............................................Doug & Janelle Kennedy Kessler’s Inc..........................................................................Dan Hormann Kings Market & County Market.....................................Liya Chermaya Kowalski’s..................................................................................Steve Beaird Kwik Trip, Inc............................................................................ Doug Ingle Lau’s Bohemian Bakery......................................................... Douglas Lau Lueken’s Viillage Food’s............................................................ Joe Lueken Lund Food Holdings.......................................................... Susan Stillman MagiCandle Cakery LLC.................................................... Stella Baetsch Michael’s Maplewood Bakery........................................ Michael Schultz Miner’s INC............................................................................... John Miner New Shoots Bakery........................................................ Chuck Mammen Northwoods Bakery and Café......................................... Robert Booher Northern Tier Bakery................................................................................... Great River Organic Milling Co......................................Rick Halverson Otto’s Bakery........................................................................Otto Hemmah Parasole Bakery............................................................... Donna Sandstad Pete and Joy’s Bakery.....................................................Peter Komrowski Pine River Bakery...................................................... Rob & Emily Fulton Quality Bakery.......................................................Sue & Doug Ouimette Quality Pastry Shop Inc....................................................Marcene Fendt Queen of Cakes........................................................................Terri Leckas Radermacher’s Fresh Market............................................ Carolyn Ethen Raphael’s Bakery & Café.......................................................Ray Sweeney Roseville Bakery......................................................................Amy Ament Rush City Bakery.......................................................................Daryl Seim Schmidt’s................................................................................... Joe Schmidt Schmitz’s Economart & Bakery........................................... Ted Schmitz Simply Cakes LLC...........................................................Kathryn Stafford Speedway Super America LLC........................................ Thomas Haertl Spooner Bake Shoppe, Inc.................................... Phil Markgren, CMB Staples Express Bakery......................................................... Mark Pagnac SUPERVALU..................................................................Gail Kollman, CD Tamara’s Bakery LLC................................................. Tamara Mugerauer Timeless Traditions Cakes and Confections.................Travis Hanson University of North Dakota................................................... Tracy Fetter Vander Ploeg Bakery.............................................................. Jeff Wichart Wuollet Bakery........................................................................ Jim Wuollet Subscribing Membership Alpha Delights European Bakery................................................. Theisen Beth’s Cakes...................................................................... Beth Deitchman Bylery’s Burnsville...................................................................Teara Myers Byerly’s Edina...........................................................Jamie Vander Woude Byerly’s Ridgedale.............................................................. Jamie Lachman Confectionery Cake Shop...............................................Laura O’Conner Future..........................................................................................Sara Riedel HyVee #1 Mankato.....................................................................Brian Sens HyVee #2 Mankato..............................................................Rhoda Schultz Iowa Community College........................................... Thomas Pritchard Jerry’s Foods.............................................................................Steve Hobbs Nowicki Consulting LLC..................................................... Pete Nowicki The Perfect Day Cakes....................................................Thea Farrington Stonewood Cottage Bakery.......................................................Karen Lee Silver Sages LLC............................................................... Kirk Sikorowski Yumi’s...................................................................... Heidi & Sam Rockwell ............................................................................................. Bob Beckerman ..............................................................................................Chelsea Terwey ..........................................................................................Dinush Wijeyakul Vendors ADM BakeMark Bakery Crafts Bakers Exchange Cole Papers Inc Dawn Food Products DecoPac Inc AB Mauri Fleischmann’s Fettings General Mills Gregory’s Foods Harvest Bakery Services Rich Products/Hockenberg Newburgh Heritage Bag Company Horizon Equipment, LLC King Arthur Flour Lawrence Foods Inc. Leach Food Equipment Distributors Lesaffre Yeast Corp Lindar LVO Manfacturing Inc New French Bakery Nordic Ware Pheil & Holding INC Packaging Tape Incorporated Purefill Solutions Sparboe Foods, LLC Strategic Equipment & Supply Corp Trio Supply Unger Volumetric 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 www.uppermidwestbakery.net 14 UMBA Meetings Summary of Minutes August 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. UMBA Mission Statement & Strategic Planning 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. UMBA Upper Midwest Bakery Association Membership Form Company/Bakery: _____________________________ Web site: ____________________________________ Contact Name: ________________________________ Address: _____________________________________ City: ________________ State:_____ Zip: _________ Phone: _______________ Cell:___________________ E-mail: _______________________________________ Your Bakery Business – Circle one Category only Full-line Franchise Supermarket Food Service Vendor Specialty Your Services – Circle all that apply Bakery Catering Deli Restaurant Vendor Wholesale Other Membership Type – Check one ___ Upper Midwest Bakery Association Membership – (UMBA only) $125. Membership is open to independent, supermarket, food service, convenience stores, franchise bakeries and vendors 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 UMBA 729 Park Avenue North Mankato, MN 56003 (320) 493-7554 www.uppermidwestbakery.net Presorted STD US Postage Upper Midwest Bakery Association 729 Park Avenue North Mankato, MN 56003 PAID Detroit Lakes, MN Permit No. 14 Just the right mix. Baker’s Request™ Cake Mixes from Dawn. 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. 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