B a ke i bake Connect D I Connect Decorate C Announcing · 2011. 9. 28. · p. 8 ultimate Cake...

Volume 10, Issue 3 Fall 2010

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p. 2 Message from the President

uMBA Board of directors

Website

p. 3 Passion for Baking

p. 4 Bread Art Rises

p. 5 hockenberg newburgh

p. 6 RBA IBIe Competition

p. 7 Message from the executive director

p. 8 ultimate Cake decorating Contest

p. 9 skills usA

p. 11 Road show

p. 12 uMBA Meetings, summary of Minutes

Congratulations to Lynn schurman

Membership Form

p. 13 In Memory

p. 14 hall of Fame & scholarships Form

AnnouncingUpper Midwest Bakery Convention 2011

• Technology at it’s Best • Outstanding Educational Sessions • Bigger and Better Vendor Floor Show • Contests – Decorating and Baked Foods • Saturday Banquet – Sunday Brunch • New Floor Game • Family Friendly • Sharing of Bakery Talk • And do not Forget the Bowling Party

(Note: UMBA Members benefit, you will receive two free tickets to the Sunday Brunch)You can not afford to miss this showRegistration to be on the web site soon.

February 26 – 27, 2011Treasure Island Resort and CasinoRed Wing, MN

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www.uppermidwestbakery.net 2

Greetings All,

What a great summer we’ve had, however some of us maybe saw a little more rain than we wanted. With summer officially over that means it’s time for fall baking. There is no better time to promote and sell our great bakery products. Customers are looking for something special to bring home to family and friends, and our baked goods are

a perfect choice to turn to. During these upcoming holidays consumers are more relaxed about what they eat. It is time to be setting up your displays and cases so your customers can indulge with all we have to offer them.

Children have already started planning the perfect costumes, so plan your perfect Halloween sales strategy. The most popular items to feature to all the ghosts, goblins, and zombies are cookies, brownies, cupcakes, and donuts. We will then switch gears for Thanksgiving sales. No Thanksgiving meal is complete without dinner rolls and pies. Don’t forget to offer different serving and pack sizes to accommodate our ever changing demographics.

Mark your calendars to attend the UMBA 4th Annual Ultimate Cake Decorating Contest at the Mall of America that will take place Sunday, November 14 from 11 a.m. - 5 p.m. The contest will consist of: birthday cake competition with the theme of “Animals Gone Wild” and a two-person team wedding cake competition with the theme “My Destination Wedding.” You will be entertained or something along those lines.

As always, let’s make sure to keep those sales rising!

Regards,Clayton ArtibeeUMBA President Board of Directors

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district 1 Minneapolis and VicinityBob BeckermanDavid Blackowiak, Vice President

district 2 st. Paul and Vicinity Amy AmentChris & 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 MnJohn Schneider Lynn Schurman, Financial Secretary

Allied (Representatives of Allied Trades)Clayton Artibee, PresidentAl Knudsen Tim Kuchinka, Sales ManagerSteve Palo, National Account ManagerTim Ulschmid

RBA – RepresentativeDan “Klecko” McGleno

uMBA, executive director Curt Borchert 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 Brown

from the President . . . Message

Clayton Artibee

UMBA is live! I am proud to announce that the new website for the Upper Midwest Bakery Association is now up and running. Although the site is still under construction, it is a good time to get yourself and your staff familiar with it. The new site will offer a number of things that you may find quite helpful including upcoming events, contact information for other bakers and registration for the next convention. Simply visit www.uppermidwestbakery.net to view the new site.

In addition to the new website, you can now follow the UMBA on Facebook. Simply search Upper Midwest Bakery Association on Facebook and become a friend/fan to be kept up to date on facebook.

The world is ever changing and so is UMBA. Stay in touch with the organization through social media and catch the wave of the future!

3 upper Midwest Baker Fall 2010

If a Culinary Arts program is going to offer a well rounded curriculum, it is necessary to include some instruction in the mastery of the art and passion for baking.

Although baking classes do not have as high a priority as the food classes, I feel they are very important! If a chef is going to attempt to offer a gourmet bakery product, he needs the knowledge of what makes a great bakery product as well as how to make a profit with the bakery items.

A large percentage of Culinary Arts students will have other chefs and employees under them—therefore it is essential to be able to communicate what a great bakery product is, and what the chef expects from those under him. Many will be head chefs one day, and will be asked questions about bakery products thus they need to know all about those products.

To satisfy the patrons of a food establishment the chef must offer

the best of all cuisines. Often times a bakery product is a major part of an entrée—and almost always a major consideration in desserts that are requested by the customers.

Finally, it is so important -- and should be a priority to encourage a passion for baking. Passion makes most undertakings we do easier. Fulfilling, and more enjoyable. Some culinary students will go on to be pastry chefs, and many of my students want to have their own bakeries, thus I feel any well rounded chef needs a foundation in baking and that is why I feel that a good Culinary Arts program needs a good baking program too.

Respectfully submitted,Tom Pritchard C.M.B.Certified Master BakerCulinary Arts Baking Instructor(43 years experience as a baker—3 years as an instructor)

Reflections from a Culinary Arts Master BakerA Passion for Baking

Behind every great baker is American Almond.

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

Visit www.americanalmond.comfor more information and profit building recipes.

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The Bread Art bakery in Bayport, Minn. greets customers with friendly smiles and mouth watering smells. Nestled into Bayport, Minnesota’s quaint downtown, the bakery sits along a state road a few miles from scenic Stillwater and the St. Croix River.

Chris and Heather Peterson say opportunity knocked at the right time for them to buy the 10 year old Bread Art bakery in 2005. They had dreamed of owning a “Mom-n-Pop” shop and even liked the name, which the previous owners had shortened from ‘artisan bread.’

Their bakery trays and shelves brim with a wide variety of delicious, tempting, fresh-baked goods. Breads include Crusty Italian, French, whole wheat and grain, sourdough, focaccia, apple or cinnamon. Many locals come in for breakfast breads like donuts, muffins, scones, coffeecake, cinnamon & caramel rolls, turnovers, croissants, strudel, and mini baguettes stuffed with fruit. For smaller servings, Bread Art invites customers to mini-loaf Mondays. Bread Art packs “crowd-pleaser” boxes for the office and sells wholesale to restaurants and businesses Cakes? Of course! Bread Art’s seasonal and holiday menu suggests bunny-shaped cupcakes or Easter egg cakes, as well as heart-shaped and unique treats for Valentine’s Day.

Bread Art bakes several kinds of sought-after chocolate ones plus Boston cream, lemon curd, raspberry satin, strawberry mousse, almond raspberry…all customizable. Heather smiles at the thought of all the different and fun wedding cakes Bread Art has created. She says some brides have a very specific idea of what they want; some say, “surprise me.”

Bread Art weaves delectable flavors into its tasty treats using fresh apples, strawberries, peaches, rhubarb, and peaches to name a few. The bakery uses all-natural ingredients and no additives or preservatives. “We do a lot of experimenting with recipes,” said Heather.

The bakery features on its web site what flavor of the season comes next. Heather said people eagerly anticipate fall, when Bread Art roasts pumpkin and starts baking with it.

Customers can sip from a full line of espresso coffee drinks, teas and other beverages. Though most take their goodies to go, the bakery has a few seats inside and outside.

At a young age, Chris took an interest in food and the kitchen. As an adult, he studied and trained to be a pastry chef at Johnson & Wales University in Providence, Rhode Island.Heather picked up the baking basics at home during childhood and continued learning through Chris. Her corporate work experience helps them manage Bread Art’s business side.

Including the Petersons, five bakers and five clerks work together at serving customers 6 a.m. - 6 p.m. Monday-Friday, 7 a.m. - 4 p.m. Saturday, and 8 a.m. - 2 p.m. Sunday. Heather and Chris usually work 2 a.m.-noon six days a week, at times with help from their four sons.

Heather said new bakers and clerks at Bread Art – and sometimes interns from area culinary schools – learn from on-the-job training. The objective is to ensure that everyone produces high-quality bakery goods consistently, but also to enjoy working. They try to make the job as fun as possible. Baking from the heart should be fun and enjoyable.

All business indicators seem positive. Bread Art earned the Stillwater Chamber of Commerce’s 2007 Business of the Year Award and was recently featured in the book “Crave,” about up-and-coming women-owned businesses in the Twin Cities area.

Though the Peterson’s don’t intend to grow beyond Mom-n-Pop size, Heather and Chris hope to expand the bakery soon. They are looking into expanding into the small, recently vacated space next door.

The owners hope the future leads to more good years of creating the smells and tastes that people love and that make life a little sweeter. They look toward more baking success through the careful mix of hard work, attention to detail, quality ingredients, fun, and a dash of love.

Contact Bread Art at 110 3rd St. North, Bayport, Minnesota, 55003; on the web at www.breadart.biz; or by phone at 651-351-1475.

from the HeartBread Art Rises


Hockenberg Newburgh your regional Bakery & Foodservice Broker is located in Eden Prairie, MN. Hockenberg is mostly known as the Sales Team for Rich Products, however in the last 7+ years have become more diverse in representing many company’s located in the United States and Canada in multiple categories. Even with the tough economy and the impact it has on Bakery, Hockenberg is working close with retailers showing new products and Merchandising strategies to maintain and grow sales.

H o c k e n b e r g is a company with 80 years of innovation founded in 1930 when Sam H o c k e n b e r g teamed with Sid Rubin. Ron Feder ( P r e s i d e n t /CEO) purchased the company in 1983. In January 1998 Hockenberg continues to position itself as a major regional broker in the Foodservice and Bakery Deli Business. The most recent acquisition with the Flynn Sales, Overland Park, Kansas. Hockenberg’s corporate is located in Des Moines IA with offices in Omaha NE, Fargo, ND, Overland Park, Kansas and Minneapolis MN. The Hockenberg Minneapolis office has 22 associates between the Bakery and Foodservice Division. Doug Jensen is the Vice President of the Minneapolis Bakery/ Deli Division and Scott Everson is the Vice President of the Foodservice Division. Doug and Scott utilize each others resources to meet and exceed the expectations and the needs of the customers. The Minnesota’s 10 Key Associates in the Bakery Division Include : Kevin Fleming, Teresa Truen, Connie Ernst, Dave Gemar, Steve Stringer, Gene Storch, Bonnie Forgette,

and , Keith Strong, Jessica Cornwell is the Primary sales support along with Tracy Raser, Emma Swindlehurst, and Tammy Thompson in the Minneapolis office and team of order entry and support staff in the Iowa corporate office.

Hockenberg Minneapolis Bakery Division Proudly Represents approximately 16 Major Bakery / Deli Companies in the USA and Canada. With these companies Hockenberg has over 10,000 products to offer.

If you would like to receive additional information please contact your Hockenberg Representative or visit their website: www.hnsales.com. Listed below are the Companies they represent and products each company has to offer:Rich Products: Cakes, Whip Toppings, Bread & Roll Dough, Icings, Glazes,

Mixes, Cookie Dough, & PiesFrench Meadow Bakery: Organic and All Natural Breads, Desserts, Bars, and Gluten Free Bakery ProductsSara Lee Bakery: Pies, Gourmet Pies, Dessert Bars, Cheesecakes, & CoffeeRalcorp/Lofthouse: Frosted Sugar Cookies, Wire Cut Cookies, & Bars

Ralcorp/C2B: Organic and Natural Artisan Bread, Cut Out CookiesFiera Foods: Danish Dough’s, Croissants, & BagelsLaBrea Bakery: Artisan Breads & Rolls & Now New Take and Bake Breads and RollsCusine De France: Crusty Breads and Rolls, Muffins, Fully Finished DonutsPalmer Candy: CandyBenson’s Bakery: Fruit Cake & Angel Food CakesCountry Maid Salads: Fresh Salads and Dips

Lakeview Farms: Gelatin Molds, Dips, and DessertsClearlake Cookie: Packaged Mini CookiesNational Choice Bagel: Packaged Thaw and Sell BagelsIl Fornaio: Artisan Breads J& J Snacks: Pretzel BunsHockenberg’s Minnesota office located in Eden Prairie is almost 7000 square feet. They have 2 Walk in Freezers, 1 Walk in Cooler, 2 Conference Rooms, Presentation/Training Room, and a Full Test Kitchen that has everything from a Rack oven to a Char Grill.

The focus for Hockenberg in 2010 & 2011 is Health and Wellness along with indulgence. The Artisan Bread Category also continues to grow with all natural products and Take and Bake Items. Recently Rich’s introduced a Lemon Bettercreme Non Dairy along with Berry and Red Velvet Cake Layers. Lofthouse/Ralcorp continues to be on the cutting edge with new varieties of Frosted Sugar Cookies and additional of Disney products with the most recent being the Toy Story Mini Frosted Cookies and Sugar Cookies. Sara Lee Gourmet Pies continue to change the Market from just another cheap pie to upscale quality 9in Gourmet pie with many retailers featuring them in _ Pies or even _ Pies. Hockenberg Newburgh continues to be one of the most trusted, respected and accountable brokerage company in the upper Midwest; with an eye for customers needs.

LaBrea Bakery Display at a Fall 2010 Show

Rich’s 7 Count Cupcakes using Rich’s New Colors of Bagged Bettercreme

Lofthouse Toy Story Display featured with Rich’s Cakes and Cupcakes

LaBrea Bakery Display at a Fall 2010 Show

Rich’s 7 Count Cupcakes using Rich’s New Colors of Bagged Bettercreme

Lofthouse Toy Story Display featured with Rich’s Cakes and Cupcakes


Las Vegas, Nevada – The 10th Annual Pillsbury Bakers Plus Creative Decorating Competition (CDC) took place live on the show floor of the 2010 International Baking Industry Exposition (IBIE) at the Las Vegas Convention Center. Twelve contestants were selected by RBA’s regional associations through local and state contests or by RBA CDC Committee selection through a portfolio review process.

Chicago Area Retail Bakers Association – Christel Andrews, Kirsten’s Danish Bakery, Burr Ridge, Ill.Dep South Retail Bakers Association – Karey Barela, The Ambrosia Bakery, Baton Rouge, La.Greater Cincinnati Retail Bakers Association - Camilla Smith, Busken Bakery, Inc, Cincinnati, OhioGreater Southwest Retail Bakers Association - Deena Oden, Rick’s Bakery, Fayetteville, Ark.New Jersey Baker’s Board of Trade - Annemarie Kane, Food Scene, Inc, Colts Neck, NJOhio Bakers Association - Sarah Crews, Ele Cake Company, West Carrollton, OhioUpper Midwest Bakery Association - Keeann Martineau , Jerry’s Bakery, Two Rivers, Wis.Southeastern Retail Bakers Association – Rebecca Phipps, Freeman’s Bakery, Florence, SCBy Portfolio – Tina Bennett, Vanilla Swirl Cakery, Fairport, NYBy Portfolio – Nancy Sepe, Nancy’s Fancies Cakes, Providence, RIBy Portfolio – Adam Gonsalves, Bristol Community College, Fall River, Mass.By Portfolio – Rita Llanso, Touche’ Touchet Bakery, Columbia, Md.

A panel of judges determined the results of the competition. This year’s panel includes Gail Kollman, CD, CMB of SuperValu, Fargo, ND acting as Head Judge; Maureen Thie, CD of Cincinnati State Culinary School; Kathy Scott, CD, CMSA of Sweet Expressions Bakery; and Becky Nels Lewis, CD of ele Cake Company and 2009 Grand Champion serving as Floor Judge. Mark Atwood, CD, CMB emceed the live competition.

The top three scoring individuals were awarded medals in each of the five sponsored categories. The highest overall scoring individual is named the Grand Champion and awarded the coveted Pillsbury Baker’s Plus Grand Champion Trophy, sponsored by General Mills. The winner will serve as CDC Floor Judge for the competition at RBA’s “All Things Baking” convention in 2011.

Congratulations to UMBA contestant Keeann Marineau

Custom Design Cakes, Sponsored by DecoPacGold: Keeann Martineau

Sculpted Cakes, Sponsored by Satin Fine Foods:Silver: Keeann Martineau

Prepare to Announce Winners of the Pillsbury Bakers Plus Creative Decorating Competition from LIVE IBIE Competition in Las Vegas

Retail Bakers of America

All Things Baking is a new, national trade show that will serve as the industry’s annual marketplace, meeting place and educational forum during the two-year gap in the IBIE rotation. Sponsored by Retail Bakers of America, American Bakers Association and Bakery Equipment Manufacturers Association, this show will be an exciting, high-energy event with educational and exhibit offerings focused on keeping baking and food service professionals on the leading edge of consumer trends. Professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals are invited to attend to explore the ever-changing art of pastries, desserts and breads, hone their skills and get the information, answers and strategies they need to make their businesses more productive and profitable.


The baking industry appears to be facing more challenges than others in this difficult economic time. As we look at it we wonder what it will bring to us as a Business Adventure. The price of flour is sky rocketing and sugar is on its tail.

Commodities in general are creeping upwards. Is it time for us to take a look at our pricing structure and marketing strategies? How do we make a profit in this situation? Our employees are our most important element. There needs need to be a part of our business structure as well. We plan to address some of these issues at the 2011 convention.

Our convention will be at Treasure Island Resort and Casino in Red Wing Minnesota. It was a great success last year. If you are a part of the baking industry you can not afford to miss this opportunity. We try to keep the cost to you at a minimum while providing you with the best show in the Upper Midwest. The information shared is what you need to keep your operation vibrant.

The theme for our UMBA Convention, February 26-27, 2011 is: I Bake, I Decorate, I Connect.I Bake: Come see in action. Vendors will have on floor demonstrations using the latest technology. I Decorate: View how they build on past traditions and demonstrate future trends. Decorators will compete for local and prepare for national competitions. I Connect: Find out how the ways to communicate are different today “Merchandising and Use of Social Media” will be addressed by the Hanisch’s The popular workshop on “Social Media in Today’s Market Place,” Lead by Bob Beckerman will be repeated with new faces and information.

Technology and how we connect with our customers is the bottom line. It is all about how we CONNECT with our customers by current means. The ways are

different from the past. At the IBIE/RBA convention I attended workshops which addressed the importance of connecting. As reported in the USA Today last week, from smart phones to souped-up servers, a plethora of technological tools can help small businesses to expand.

Yet with so many options – and so many business demands that need to be met – technology can be daunting for the most experienced entrepreneurs.

COMPONENTS OF THE SHOWVENDORS: We will have vendors who represent the width and depth of our industry. EDUCATIONAL SESSIONS: UMBA prides themselves on obtaining well-versed and experienced presenters at the educational sessions. SHOW FLOOR: Game on the vendor floor show for prizes. CONTESTS: Our contests will be bigger and better for: Decorating and Baked Foods. BANQUET: Recognition of the BEST in our industry and a delicious meal. BRUNCH: The luncheon on Sunday last year with Randall McDaniel was a great success. This year we plan to have another great speaker. UMBA members will receive two free tickets for this event. YOU: The participants are what make the show. The networking is invaluable.

Education for your bakery team is of great value. In this issue of the BAKER we are emphasizing how education is attained in a variety of ways. Our vendors are a great source. They provide tech service, put on workshops, on the show floor mini presentations, speakers at the show. They provide great new products that meet our needs. Educational institutions provide general knowledge needed to serve our industry. Other sources include: conventions, print material and the internet. Notice the article by the Peterson’s at Bread Art in this edition. Culinary Institutes also address the baking industry. Notice the article by Tom Pritchard. And as always our trade is passed on to the next generation by apprenticeship.

UMBA’s new web site is up and running. Please log on at: www.uppermidwestbakery.

net. As stated at the beginning we are under construction as we work to serve your needs better.

Connecting with your face book page is a possibility. Notice article by Amy Ament, Roseville Bakery. As one article I read this week pointed out the how to can become very involved and it might be wise to get a tech person to help out.

Your e-mail address is most important to connecting with you. Please forward that to us – [email protected]. We plan on having the best site possible.

Just a little Chit Chat:The Minnesota Department of Agriculture is addressing: “Food Code Rule Revisions” These meeting at the Freeman Building in downtown St. Paul with out state connections. If you are interested in receiving information or giving input please give me a call. 320 493 7554

The St. Paul Community College has been awarded # 1 OUTSTANDING CURRICULUM out of 50 colleges for outstanding curriculum This includes their culinary arts program with includes baking. Jerry Pelton is one of the culinary instructors and a former UMBA Board member. Congratulations.

There was a good turnout of UMBA folks at the IBIE/RBA convention in Las Vegas. There were many Hi-Tech Workshops. There was a great choice of Educational Sessions to pick from. Thanks to Lynn Schurman of our association who organized the educational sessions.

This summer I was in Duluth. When the evening news came on there was a wonderful advertisement for Johnson’s Bakery. This is a very effective way to communicate with our costumers. Congratulations Scott on a job well done.

Remember always that your membership in our association is a benefit to you. The membership form is on the web-site.

Happy BakingCurt Borchert , CMB Executive Director Upper Midwest Bakery Association

from the Executive Director . . . Message

Curt Borchert


Gregory’s Foods celebrating 30 years of business!

Call us today....a good partner to grow with!

651-454-0277800-231-4734

651-454-2254 fax1301 TRAPP ROADEAGAN, MN 55121

[email protected]

1980 201030th

Anniversary

Gregory’s Foods celebrating30 years of business!

Call us today....a good partnerto grow with!

651-454-0277800-231-4734

651-454-2254 fax

1301 TRAPP ROADEAGAN, MN 55121

[email protected]

Mark you calendars Plan to attend

The 4th Annual Ultimate Cake Decorating Contest

At the Mall of America on November 14th

Birthday Cake Competition “Animals Gone Wild”11:00 AM

Wedding Cake Competition “Destination Wedding Cake” 1:15 – 4:00 PM

Cash prizes will be awarded


skills usA

This past year, for the tenth year in a row, I traveled to Kansas City and had the pleasure to be part of one of the most amazing events that I have ever seen. This event is SkillsUSA and has been held annually for over 40 years. SkillsUSA is a national competition for High School and post secondary school students to compete in over 90 different Skills and trades for scholarships, tools, and possible jobs in their related fields. These students are the best and brightest that come to Kansas City from around the country to compete. For a student to compete in SkillsUSA, they must first win both their local and regional competition to qualify for Kansas City. Once in Kansas City, they will spend a week learning more about their trades, visit hundreds of booths set up by schools, product and tool venders, attend leadership meetings and special training sessions given by experts in their field. They are also there for fun, as the staff of SkillsUSA has a number of entertainment events scheduled as well. I was once told that SkillsUSA is the single largest event that takes place in Kansas City in the summer.

The part that I play for SkillsUSA is the Technical Committee Chair for the Commercial Baking Competition. My job is to oversee the committee that sets the standards for the competition, provide and review the formulas and written test that we use for the competition, develop score sheets to

judge the students and the products they make, order baking supplies and help set-up the bakery. The bakery set-up is truly amazing. The members of the Technical Committee and members of the Education Committee work together to set up a fully operational bakery for up to 40 students to bake in. We start set-up Sunday morning and the bakery is fully equipped and ready to start baking by Tuesday afternoon. That’s an entire bakery set-up in 2 ½ days!

The competition for Commercial Baking starts with the written test on Tuesday with a walk though and bakery orientation for the students after they complete the test. This is followed by a day of baking Wednesday for the Post secondary students and a day of baking Thursday by the High School students. A team of 7 judges, most of whom are Certified Master Bakers, spend the day carefully watching what baking the students are doing

and once the baking is finished, judge the finished products. The products these young bakers create in one intense day of baking are truly amazing.

So why would I give up over a week a year to volunteer to work on a project like this? I see the student bakers at SkillsUSA as our future. These students are the best and the brightest baking students looking for a chance take major steps to advance their love of baking. I feel it is our responsibility, those of us who have baked for years, to be there to help them achieve this goal.

So, how can you help? In a way you already have. The cost of travel and hotel for my trip has been covered these past 10 years by the Retail Bakers of America and this past year by additional support from UMBA. And for this I Thank You. We also received this past year a generous $5000 donation from CSM, which includes Best Brands, Caravan and Bakemark. Every year most of the baking supplies are donated by Dawn Foods, Kansas City. Hobart, besides in the past having donated the ovens, proof boxes and all refrigeration, provides these students with 15 new, out of the box, 20 quart mixers to use for this competition. The high School winners have their choice of a full ride scholarship to one of 5 different Baking schools (a value of over $35,000). The post Secondary Winners receive gift cards from the RBA and all students receive a free year’s membership to the RBA as well.

To keep this event going and healthy, we will need continued

UMBA is proud to sponsor Pete Fendt

in this activity!

Congratulations!

Pete Fendt CMBQuality Bakery, Fargo, ND


good for your bottom line!

Call 800.669.4092 or visit us at www.caravaningredients.comSERVICE AND TECHNOLOGY WORKING FOR YOU

whole grainsgood for you

industry support. We need more industry support for the technical committee, we need you and your company to be a member of this committee. We need more members in bakery education as part of our Education Committee. We need more workers to help set-up, help oversee the baking and take down the bakery after the competition. We need more bakery related prizes for all the competitors, especially the Post Secondary students. I would like to encourage bakery equipment and ingredient suppliers to get their products into the hands of these students for their use. These students are your future customers and users of your products and equipment.

For more information about SkillsUSA, you can visit their website at www.skillsusa.org or contact me at qualitybakeryfargo.com

Scholarship Program

Please visit www.uppermidwestbakery.net Click the About Tab – Scholarship,

for the form to fill out


Coborn’s October 11, 2010

On the road! At Coborns Central Plant, St. Cloud, MN

John Schneider bakery director for Coborn’s and employees opened there doors for twenty bakers and vendors. John gave a history of the development of the bakery production plant and the future direction they are engaged in. This plant bakes for thirty five stores in their central location. The plant is the main provider of product and each bakery site can produce product called for by their customers.

The tour of the plant was outstanding. John explained how production orders are received and processed from the mixing, baking, packing, and shipping to the consumer. Price increases in raw product were discussed.

There was a live demonstration on how to cook candy in a cooper kettle. Yes bakers still make candy. It is a great seller in the fall. After the fabulous tour we had box lunch provide by Coborns and more discussion on sanitation issues and going GREEN. Peter Kamrowski shared his fabulous formula on how to make Almond Bark candy. Thanks to John and Coborns.

Road show

Road Show’s are great times to share our stories and issues.

November 15, 2010

Hi Quality Bakery121 4th St. NCannon Falls, MN

Hosts: Joe and Julie DischBakery TourTopic: Discussion of Seasonal Candy and Commodity Prices

To register contact:Curt Borchert320 493 [email protected]

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Upper Midwest Bakery Convention 2011

February 26 – 27, 2011Treasure Island Resort and CasinoRed Wing, MN


Summary of MinutesuMBA MeetingsSummary of UMBA Board Meeting on August 16, 2010• Web-site development in progress• Contract signed with Treasure Island foe 2011 show• Planning for MOA contest• Planning for 2011 show - Theme selected - Sunday morning brunch - Committees set - Booth fees set - Registration fee $30.00 adults - Cash prizes of $100.00 for contest winners• Jim Yanisch voted in as Board Member

Summary of UMBA Board Meeting on October 10, 2010• 2011 RBA will join with ABA and BEMA for show “All Things

Baking”• Amy Ament voted to be our affiliate board representative• Web-site was discussed• Klecko and Tim Price have resigned from the board.• Applications for MOA Show are in• 2011 Show Treasure Island Resort and Casino Feb. 26-27 - Schedule is set - Educational sessions were discussed• Activate Membership Committee• Christopher and Heather Peterson voted in as Board

Members• Strategic Plan is moving forward• Changes in the ByLaws will be voted on at the annual meetingNext Meeting January 5, 2011

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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For receiving the 2010 Leadership Award Industry Service“To educate is to serve”Modern Baking Volume 24 Number 7, July 2010

Congratulationsto Lynn SchurmanCold Spring Bakery


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]

In MemoryOur condolences go out to Katie and Mike Yanisch on the death of their father Jim Yanisch. Jim passed away suddenly at the age of 51, September 27, 2010. Jim was a long time employee of Minnesota Bake Mark. He will be missed by his co-workers and others in the baking industry. He had just been appointed to the UMBA Board of Directors.

In MemoryJack Woods

Jack “Pappy” Fredrick Woods, 82, of Red Wing, MN, died Saturday, Oct 16. He was born on March 23, 1928, in Rensselaer, IN. After high school he served in the U.S. Army. After his discharge he went back to Indiana and then moved to Minneapolis where he graduated from Dunwoody Institute. He married Violet Hallen. He owned “Woody’s Bakery in Indiana. In 1949 they returned to Minneapolis where he worked for General Mills. He produced the original concept of frozen pie crust. He became the founder of “Pappy’s Foods.” He also had the original concept for unbaked frozen foods

that were sold to stores. When Violet died he married Janis Hanisch. He sold “Pappy’s Foods,” and retired in 1982.

Survivors include his wife. He is the grandfather of Bill Hanisch from Hanisch Bakery in Red Wing, MN.

The baking industry will be ever grateful for the vision of individuals like Jack.

Our condolences go out to Jack’s family and Bill and Robyn Hanisch.

Upper Midwest Bakery Association (UMBA) HALL OF FAMEApplication Deadline: January 1, 2011

The Bakers Hall of Fame was established to ensure that memories of outstanding bakers be recognized and preserved. It is to honor those whose hard work and dedication has made significant and outstanding achievements to the baking industry, community and the American way of life. The Hall of Fame has been expanded to include honoring any bakery employee for their hard work and outstanding achievements.

Categories are:• Lifetime Achievement (at least 20 years in the baking industry)• Outstanding Achievement (has made exceptional and meaningful contribution to the baking industry, community and the American way of life)

Nominee must have:1. Established recognized proficiency in their respective areas of the industry.2. Contributed to the betterment of the industry on the state, regional and or national level.3. Contributed in some manner toward community betterment in the city of residence.4. Member of/or work for a member in good standing with the Upper Midwest Bakery Association.5. A majority vote of the UMBA Board of Directors for induction. * * It is the responsibility of the Upper Midwest Bakers Association Board of Directors to elect deserving applicants based on their performance against the UMBA Hall of Fame criteria

------------------------------------------------------------------------------------------------------------------------------------------------------------------------Nominee InformationName of Nominee: _______________________________________________________Email: __________________________________________________

Nominated for (check one) : ___ Lifetime Achievement ___ Outstanding Achievement

Business Name / Phone / Address: __________________________________________________________________________________________________

Home Address: _______________________________________________________________________ Phone #: ___________________________________

------------------------------------------------------------------------------------------------------------------------------------------------------------------------

On a separate sheet, please provide a narrative on why this person should be considered for the Hall of Fame, making sure that all information is complete. Use the words “approximately” and “about” if you are unsure of times or dates. Incomplete applications cause delay and disappointment.

Nominee’s Name: ________________________________________________________________________________________________________________

1. Chronology of baking experience: List bakery names and years there.2. Participation in the Bakery Trade: List Baking Associations-local, regional, national, and any offices held. List if any published articles or book

contributions.3. Events: List shows, seminars attended, and presentations/demonstrations made to the baking community. List signature items made by nominee.4. Community Activities: List in chronological order participation and impact of value of the activity to the industry, community or people served.5. Picture of nominee: (When Possible)

Recommended by: Your name: ____________________________________________________________________________________________________

________________________________________________________________________________________________________________________________Business Name Address Phone Email________________________________________________________________________________________________________________________________Home Address Phone Email

Upper Midwest Bakery Association (UMBA) Scholarship Program In order to support employees in the bakery industry, UMBA offers four scholarships of $500.00 to high school seniors and current/returning: vocational/technical/college students. Scholarship applicants are required to be one of the following: • Family member of the owner of a retail bakery • An employee of a bakery • Student in a Culinary Institute or Baking School working toward a baking/food service or related career Nominee must have:1. The applicant is to be a student in a baking/food related post secondary educational program.2. Applicants must have a cumulative 2.5 grade point average on a 4.0 scale.3. This information is to be provided by January 1 of the year they receive the scholarship.4. The Bakery that the applicant is to be connected to must be a member of UMBA

Applicants are asked to complete the application form from the website www.uppermidwestbakery.net or call 320 493 7554 and return along with it a short essay of 250 works answering the following question:

“Why is the baking/food industry a good choice for a career path for you and what difference do you feel you can make in this industry?” Time line for the 2010 – 2011 academic year: Application to be in by January 1, 2011 (Proof of grades to be for fall semester/quarter)Scholarships to be awarded at the annual UMBA convention February 26th and 27th | For more information call 320-493-7554 Mail applications to: Curt Borchert, CMB, Upper Midwest Bakery Association | 729 Park Avenue, North Mankato, MN 56003

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UMBA_April2010.indd 1 4/16/2010 12:00:01 PM

Upper Midwest Bakery Association729 Park Avenue

North Mankato, MN 56003

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