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Chicago, Illinois (October 12, 2011) - Chef Pierre Zimmermann, World Baking Champion and Chef Instructor at The French Pastry School of Kennedy-King College, was named one of 2011’s Top Ten Bakers in the October issue of Dessert Professional Magazine . Chef Pierre Zimmermann joined the school last...
Deerfields Bakery celebrating 125 years of baking
Buffalo Grove, IL – September 13, 2011 – Deerfields Bakery, an award winning retail and wholesale bakery is celebrating 125 years of creative family baking.
On Saturday, October 15, 2011, Deerfields Bakery invites customers to participate in their 125th Birthday Bash. Festivities will be celebrated at the Buffalo Grove location from 4:00 -8:00pm. The celebration will include refreshments, music, signature sweets and a spectacular dessert presentation. Adding to the excitement of the day, nationally acclaimed pastry chef, and former Deerfields Bakery executive chef, Gale Gand, will be on hand to greet customers and sign copies of her cookbooks.
To further commemorate this milestone Deerfields Bakery has created Share a Slice, a way for customers to share their most cherished stories about Deerfields Bakery. Customers are invited to share their memories of...
Satin Fine Foods announces new collaboration with Icing Smiles
Icing Smiles is devoted to providing a temporary escape and positive memory for children and their families who are impacted by critical illness with … a custom cake! This amazing non-profit organization was founded by Tracy Quisenberry just a few years ago and their impact has been tremendous. Tracy notes, “Cake has a way of creating smiles and memories. We serve some very special children and leave them with an Icing Smile.” Satin Fine Foods is delighted to join the non-profit as their first corporate sponsor.
Icing Smiles has already left a memorable mark on the lives of 25,000 families, and we are excited to help them give the next 25,000 something to smile about.
Icing Smiles is always in need of professional and amateur bakers to provide cakes for kids in the U.S. and Canada. Please consider offering your talents to help out. You can learn more about this inspiring program on their website. http://www.icingsmiles.org....
Deerfields Bakery Celebrates 125 Years of Creative Family Baking
Buffalo Grove, IL – September 13, 2011 – Deerfields Bakery, an award winning retail and wholesale bakery is celebrating 125 years of creative family baking.
On Saturday, October 15, 2011, Deerfields Bakery invites customers to participate in their 125th Birthday Bash. Festivities will be celebrated at the Buffalo Grove location from 4:00 -8:00pm. The celebration will include refreshments, music, signature sweets and a spectacular dessert presentation. Adding to the excitement of the day, nationally acclaimed pastry chef, and former Deerfields Bakery executive chef, Gale Gand, will be on hand to greet customers and sign copies of her cookbooks.
To further commemorate...
First-of-its-kind Seminar Attracts Buzz, Bakers & Business Owners
[SCHAUMBURG (CHICAGO), IL – September 8, 2011] - The brainchild of the co-founders of The RPIA Group, an assembly of progressive bakers, the Business of Baking for Beginners Seminar (BoB) is less than a month away and still gaining momentum.Baking Buyer Magazine, a nationwide, industry-specific publication, caught wind of the event in late August and published a profile on RPIA Co-Founder and key driving force behind the event, Rick Crawford. Click here (http://www.businessofbakingnow.com/pdf/BakingBuyer_Aug2011.pdf) to view the complete article. In further efforts to promote the event, The RPIA Group also appeared in the Wall Street Journal’s New Business Opportunities section. To view their advertisement, click here (http://www.businessofbakingnow.com/pdf/WSJAD_Attachment.pdf). In the Baking Buyer article, Crawford advises up-and-coming bakers and said aside from attending the BoB Seminar, they should “Learn how to create success in the business before you invest.” He also sheds light on what drove him and other RPIA co-founders to hold the event when he revealed some of his own...
Wisconsin Bakers Association Awards Robert W. Hiller Scholarship
Congratulations to the winner of the 2011 Robert W. Hiller Scholarship, a national scholarship established through the Wisconsin Bakers Association (WBA). This year marks the seventh year the award has been given to a student studying in the area of baking/pastry arts.
This year’s recipient is Kristen Kawecki from Charlotte, NC. Kawecki is a student at Johnson and Wales University in Charlotte. She was one of four finalists for the award. The other finalists were Kristen Seck, Springfield, Ill.; Celine DeMaesschalck, Foxborough, Mass.; and Aiyana Kyle, Carmichael, Calif.
In her essay for the scholarship, Kawecki said she has been cooking as long as she can remember. While she still loves to cook, her passion in baking has emerged through the years. She said she was in ninth grade when she realized she wanted to be a pastry chef.
“I was very thrilled when I heard the news,” Kawecki said, in regards to the phone call she received from WBA Executive Director Dave Schmidt to tell her she had been chosen for the scholarship.
Kawecki enters her third year at...
UC Davis Extension Announces Two Courses in HACCP Food Safety System
DAVIS, Calif.-The need for properly designed food safety programs in commercially prepared foods is increasing. The Hazard Analysis and Critical Control Points (HACCP) programs mandated by the FDA in the U.S. Department of Agriculture is the preeminent management system for controlling food safety and protecting public health.
Learn the HACCP principles and how to develop and manage a food safety program in UC Davis Extension's Basic HACCP: A Food Safety System. This workshop meets the educational requirements for U.S. HACCP regulations for meat, poultry, seafood and juice products. The $745 enrollment fee includes course materials and three lunches. Basic HACCP is scheduled for October 24-26.
The Advanced HACCP: Verification, Implementation and Other Challenges workshop focuses primarily on areas of difficulty in developing and implementing HACCP plans with particular focus on verification, validation, record keeping and training. This class is recommended for individuals whohave some experience developing and implementing HACCP programs. The $625 enrollment fee includes course materials and two lunches. Advanced HACCP is scheduled for October 27-28.
A certificate of attendance with the International HACCP Alliance seal is issued to participants upon completion of each course. Both courses are held in Davis at Da Vinci Building, 1632 Da Vinci Ct., are accredited by the...
End the Sugar Bailout
Big Sugar claims that the sugar program is a no cost government program that has not lead to one job lost. The facts say otherwise...
- The U.S. sugar program costs consumers over $4 billion each year;
- 112,000 jobs have been lost in the U.S. due to the impact of the sugar program;
- World sugar prices are typically half of U.S. prices – you typically pay double what you should pay! and
- For every one sugar growing and harvesting job saved through high U.S. sugar prices, three food manufacturing jobs are lost.
To learn more, go to www.endsugarbailout.com
Peanut Corporation of America Expands Nationwide Recall of Peanut Products
Lynchburg, Va. (January 28, 2009) – Peanut Corporation of America (PCA) is voluntarily recalling all peanuts and peanut products processed in its Blakely, Georgia facility since Jan. 1, 2007. Previously, PCA announced a recall of peanut butter and peanut paste. PCA sells its products to institutional and industrial users for service in large institutions or for sale and further processing by other companies. PCA does not sell peanuts or peanut products directly to consumers in stores. Click here to read more.
Explosive Price Increases on Commodities Could Determine Future of Retail Bakeries
The Retail Bakers of America testified before the Joint Economic Committee May 1, 2008, stating that the impact of high food prices has taken a toll on bakery owners, leading them to wonder if they will be able to stay in business or if they will be forced to close their doors. Click here to read more.
Read RBA's Testimony, presented by Richard Reinwald, Owner, Reinwald's Bakery and RBA's First Vice President, on "How Are High Food Prices Impacting American Families?"
Read the Newsday article covered prior to RBA's testimony to the Senate.
Bakers Band Together to March on Washington
Last month, the “Band of Bakers,” which included representatives from RBA, met with the newly confirmed Agriculture Secretary Ed Schafer and senior White House officials. Meetings with key Senators and Representatives were arranged, allowing bakers the opportunity to stress the urgency of the current wheat situation, as well as to ask Congress to realistically reassess the recent infatuation with ethanol production. The recently passed Energy Act calls for even higher ethanol production targets in coming years.
Please click here for a sample letter to write your local congressperson or senator.
RBA Statement on Wheat Crisis
RBA Message to Bakery Customers
Many of you have experienced the rising costs in bakery products and the Retail Bakers of America would like to address the reasons behind this. As many of you know from your trips to the supermarket, prices of products in general are rising. Click here for a letter to share with your customers from RBA about the rapidly rising prices increases in commodities.
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RBA Member Jory Downer Among America’s Best Raisin Bread Contest Winners
The 4th Annual "America's Best Raisin Bread Contest" top 12 winners were announced October 15th in Manhattan, Kansas, at the American Institute of Baking. Thirty-seven finalists competed in the artisan, commercial, breakfast, and student categories. In a news release from AIB, it was announced that Jory Downer of Bennison's Bakery in Evanston, Illinois, was awarded the Judge's Prize for his Sweet City Loaf. He is also a member of the Bread Bakers Guild of America.
Over 100 bakers, both students and professionals, participated in the competition, submitting up to three original formulas. Finalists were blind tests by judges from product formulas and photographs. The California Raisin Marketing Board sponsors the annual event.
Mitch Stamm of Johnson & Wales University-Providence has published a new book, The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters. Stamm is a member of the Retail Bakers of America.
RBA Member Jeffrey Hamelman will teach a sold-out baguette class for the Bread Bakers Guild of America (BBGA) for their 2011 Regional Event Series, "Breadville USA: Exploring Local Baking in America". It will be held in Denver on August 12-13. The class Jeffrey will be teaching is "Baguettes Six Ways" and will be conducted at Johnson & Wales University in the Mile High City.
The series is part of BBGA's mission to "shape the skills and knowledge of the artisan baking community. For the full 2011 regional events calendar, go to www.bbga.org.
Source: The Bread Bakers Guild of America
(New Orleans, March 30, 2011)— The U.S. Small Business Administration (SBA) has
selected Haydel’s Bakery as the 2011 Jeffery Butland Family-Owned Business of the
Year.
Haydel’s Bakery was chosen as the national winner after being named the state
champion and regional winner from among five states, including Louisiana, New
Mexico, Arkansas, Oklahoma, and Texas.
The SBA will host special events at the local and state levels to honor and present
awards. The national award winners are invited to the National Small Business Week
celebration to be held in Washington, DC, May 18-20, 2011 at the Mandarin Oriental
Hotel.
The Jeffrey Butland Family-Owned Business of the Year is selected to honor a familyowned
and operated business which has been passed on from one generation to
another. Nominees must also serve as a majority owner and operator or bear
principal responsibility for operating the small business with at least a fifteen-year
track record.
Haydel’s Bakery is a three generation neighborhood bakery that specializes in fine
pastries, wedding cakes and king cakes. Starting in 1959 as a 24 hour donut shop,
Haydel’s Bakery has expanded to one of the largest mail order bakeries in New
Orleans, shipping king cakes and other pastries worldwide. In 2010, they took on the
task of making the World’s Largest King Cake around the Louisiana Superdome to
raise money for breast cancer research.
The Jefferson Chamber is proud to support the small businesses in our community.
Out of the 8 SBA state Champion Award categories, Chamber nominated
businesses won all 8 this year.
READ MORE HERE
Visit- www.haydelbakery.com
Carlo's Bakery, Buddy Valastro, Jr., Hoboken, NJ
March 31, 2009
Buddy competed in the Food Network Challenge "Battle of the Brides" on March 22 and presented a cake to Rachael Ray, March 25, on Good Morning America in honor of her 500th episode. His show, "Cake Boss" will premiere on TLC Sunday, April 19, 9pm EST.
Edibles Incredible Desserts, Alan Furman and Robyn Hanna, Reston, Va.
March 31, 2009
The dessert shop was featured in the magazine, Costco Connection (page 64), a distribution of 7.3 million. One hundred responses were received within 10 days of the article being published!
Lubeley's Bakery Wins Makeover from Pillsbury
Ch. 2 (FOX), St. Louis
February 1, 2009
A St. Louis bakery wins a nation-wide honor and the prize is a make-over and a visit from an American icon. After 70 years in business, Lubeley's Bakery at 7815 Watson Road in Marlborough celebrated the honor and 70 years in business Saturday.
RBA Merchandising Makeover Winner Revealed
KBJR-TV, Ch. 6 (NBC), Duluth, Minn.
September 16, 2008
Johnson's Bakery, Duluth, Minn. wins $5,000 in the Retail Bakers of America's Merchandising Makeover Competition.
A Dozen Hot Tops for Starting a Bakery
TheStreet.com
September 2, 2008
Your cakes win raves from friends. Your pies garner their share of awards. So you're thinking of opening a bakery. Before you risk all to see whether your dream will rise or fall, here are 12 important tips to keep in mind...Mike Kalupa, a 30-year veteran of the baking industry and owner of Kalupa's Bakery in Tampa, Fla., recommends that before printing your label, be sure to have enough funds to carry you through 18-24 months...Edibles Incredible Desserts started with a little kiosk at the local mall selling fudge made from a secret recipe and toffee.
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Regulatory Affairs
RBA partners with similar associations to further the interests of our members in the regulatory and legislative arenas. From trans-fats to sugar reform to small business tax issues, RBA works with coalitions to help make the business environment better for retail bakeries. Currently RBA is a member of: End the Big Sugar Bailout: a coalition of small businesses and consumers against the U.S. government bailout of Big Sugar.
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