Volume 11, Issue 1 Spring 2011

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p. 2 Message from the President

p. 3 Lau’s Czech Bakery and Coffee

UMBA Summary of Minutes

Up Coming Dates

p. 4 Highlights from Convention

p. 5 hall of Fame

p. 6 2011 UMBA Scholarship Winner: Brianne Mathiesen

ACF Chef of the Year, Gary Hjellming

p. 7 Message from the Executive Director

p. 8 Vendors

p. 9 DecoCake / SugarArts Competition

Baked Foods Contest

p. 11 Robyn Hanisch CD

p. 12 ExpoCake

p. 13 Social Media Continued

p. 14 Travis Hanson

A conundrum is defined as an intricate and difficult problem by Webster. At the recent UMBA Convention at Treasure Island. I had the privilege to be the moderator for a panel of Social Media practitioners and believers who see social media as an OPPORTUNITY and NOT a conundrum at all. These folks fielded four specific questions about how they are approaching the world of Social Media in their respective businesses. Rather than try to get into the depth of their answers I will try to briefly recap the essence of what they shared with the audience. First It was clearly understood that Social Media is a tool that allows people to join and form into what are groups of people who have shared values and dreams. The panel unanimously agreed that having a Website is a given and that Twitter and Facebook ,among others and more coming daily, are two formats that allow people a faceless medium to share opinions, praise or defame anything and anyone and have already shown the ability to directly impact a business via an electronic communication.

Panel members shared how they have already started to use and feel the positive Social Media impact in their business. They discussed the direct result of their communications on the various mediums when announcing a product promotion. They shared the importance of offering compelling reasons for folks to return to those mediums. It was agreed that owners of the various mediums should take a balanced approach and provide a combination of business information and personal anecdotes. Pictures also can be used effectively to share product specials and encourage folks to visit a business or store.Panel members were also unanimous in their feelings about the value of these types of communications. They see Social Media as primarily a “FREE” means of informing and educating and advertising and promotion and thus a tremendous value proposition. The session ended with numerous questions from the audience about how to proceed into the medium.

Is it a conundrum???Social Media...

Bob Beckerman,UMBA Board Member & Moderator of panel

Panel Members – A panel on Marketing on the Social Web was moderated by Bob Beckerman: UMBA Board Member. Panel members are: Greg Wagner: General Mills, Tracy Corcoran: Sugar Loco, Bill Hanisch: Hanisch Bakery, and Dan Birkholz: Herald Journal

contuined on page 13

www.uppermidwestbakery.net 2

Spring is finally here! Let’s keep those sales rising just like the temperature. The next season on everyone’s mind: Graduation. Now is a good time to start planning your cases, products, and marketing.

The 91st Annual Upper Midwest Bakery Association Convention was another great success! Be sure you check out all of the photos in this issue of the Baker and on the web site. I would like to thank all of the attendees, vendors, judges, speakers, and volunteers who helped make this convention possible. Hopefully everyone has been able to use the ideas and information they learned at the convention and put them into practice.

The facility and staff of Treasure Island Casino were outstanding yet again. We had more hotel rooms taken than last year. Attendees came from Iowa, Wisconsin, North Dakota, South Dakota, Minnesota and beyond!

The Sunday brunch this year featured Jim Marshall of the Minnesota Vikings. One of the “Purple People Eaters.”

Congratulations to all the winners and participants in our contests this year. Each year the bar gets set higher and higher. Next year we hope to have more decorated cake entries. Encourage your beginner to advance cake decorators to participate. It is truly a great experience and a way to grow. Our baked foods contest had a great turn out and was a step above last year. The judges had a very hard job in this close competition but came out with some great winners. (Except I never did get to try that donut with bacon on it...).

The vendor floor was full and a variety of educational sessions were offered, including our first session in Spanish. It was great seeing so many new ideas and creative resources brought to the table during this ever-changing economic climate. I am looking forward to next year. A couple vendors have already stated they will return next year and expand their booth size. Let the planning for next year begin!

We know bakeries spend their precious time and money to attend our convention. If you have any ideas how we can make the convention even better for you and your staff, please let us know!

Clayton ArtibeeUMBA President Board of Directors

Not a UMBA member? Become one today! With a membership to the UMBA get these benefits and more: Entitles you to access local association products and services. Rights to participate in all UMBA sponsored events and contests. Family members of owners/operators and all bakery employees at the primary business location/address eligible for UMBA scholarship program. Upper Midwest Baker Magazine and other Association correspondence. To download a registration form visit our web site at www.uppermidwestbakery.net and click on “Join UMBA/RBA.” If you have any questions, contact Curt Borchert at (320) 493-7554 or cjborche@hickorytech.net.

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District 1 Minneapolis and VicinityDavid 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 MnLynn Schurman, Financial Secretary

Allied (Representatives of Allied Trades)Clayton Artibee, President - Bakery CraftsTim Kuchinka, Sales Manager - Dawn FoodsSteve Palo, National Account Manager - HobartTim Ulschmid, Gregory’sGuy Holt, Bake Mark

RBA – RepresentativeAmy Ament

UMBA, Executive Director Curt Borchert 729 Park Avenue North Mankato, MN 56003 (P) 320-493-7554 cjborche@hickorytech.net

Upper Midwest Baker, Editor JoAnn Borchert

Upper Midwest Baker, Graphic Designer Emily Brown

from the President . . . Message

Clayton Artibee

� Upper Midwest Baker Spring 2011

This bakery was started in late 1945 by Ron Bilek then sold to his son Dave in 1975, then sold to us in 1989.After my years with Hy-vee and Super-valu.

The first thing we realized was we needed to make kolacky and lots of them. What first started as 25 doz a week soon turned out to be more in the line of 300 to 400 doz a week. The formula we use has not changed for our full 21 years.

K o l a c K y d o u g h2# sugar5 oz salt1# shortening1# butter1.5# eggs12oz milk power8oz yeast7.5# water cold10# flour4.5# cake flour

Mix to a soft texture at least 20 min. cut into 6 pieces and refrigerate for a least 2 hours, sheet to 1/8 inch thickness. Cut into 3 by 3 square’s Egg wash, fill with fruit .75 oz each. The most popular kind is apricot, prune, apple and Poppy seed. Fold like a diaper, meeting corners over one another. Pan 6x10, proof to _ size and bake at 350 for 20 to 29 minutes. Package in 6ct packages retail $3.99 each Pay attention to size and color for quality sells. We U.P.S these out all the time, all over the states, even out to Washington .DC And Vegas for special events.

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o w N E R S D O U G & P A T T Y L A U

S T a y F R E S h M y F R I E N d S

International Dairy-Deli-Bakery AssociationIDDBA | ROCK-STAR-FOOD | DAIRY-DELI-BAKEThe Show of Shows | June 5-7, 2011 | Anaheim, CAFor more information visit web site: www.iddba.org

All Things BakingOct. 2-4, 2011Renaissance Schaumburg Hotel and Convention CenterSchaumburg (Chicago), ILSponsored by: Retail Bakers of America, American Bakery Association, BEMAFor more details visit RBA web site: rba.net

Summary of MinutesUMBA MeetingsFebruary, 27, 2011 UMBA Convention, Treasure Island Resort and Casino• Meeting called to order by UMBA President Clayton Artibee• Lynn Schurman Financial Secretary presented financial

report. Association is solid.• Curt Borchert Executive Director reported on association

activities.• Brief Convention Review • Convention is in a positive direction: • Spanish Workshop in 2011 • More attendance at Educational Sessions • Web-site advertizing was an asset this year. • Vendors are pleased with show. • Baked Foods Contest was greatly expanded • Need to evaluate on all levels to improve for 2012• Voted on By Law changes • Article 2.1.B Subscribing membership is available to

individuals who are a member of a parent company that is a member of UMBA, students in the industry, retired professionals and anyone in the process of starting a bakery

• Article 2.1.C RBA Universal Corporate Membership Strike from By Laws.

No longer applicable. • Article 3.2 Add to By Laws Officers are to serve for two year terms. The term of

president would be two years. The Vice President would assume the president for two years. The president would remain on the board as past president for a two year term.

• RBA report presented by Lynn Schurman RBA is restructuring their leadership positions.• Peter Fendt reported on his involvement with and the

importance of, “Skills USA”

Up Coming Dates

www.uppermidwestbakery.net �

Summary of MinutesHighlights from... 2011 Upper Midwest Bakery AssociationAnnual Bakery Industry Convention

There was great representation from Educational Institutes at the 2011 show. Hibbing Community College came with a bus load of 18 students and two instructors. St Paul College and Art Institutes International were well represented. One graduated student from the French Pastry School, Chicago, competed.

The Sunday morning Brunch featured Jim Marshall the “Defensive End,” for the Minnesota Vikings 1961-1979. He was one of the Vikings Purple People Eaters”. This event was most entertaining.

The Educational Sessions were well attended. There were twelve sessions over the two day period. Half of the session sfocussed on decorating and half shared insights on Business/Baking. We had our first ever session in Spanish. Roberto Alvarez sponsored by Lesaffre Yeast, addressed “Yeast in the Bakery.” This session was taped for future distribution. Growth in small bake shops is taking place within the Hispanic population. We are seeing more diversified ethnicities in the baking industry and welcome all to our association. Bakery Crafts and Dawn sponsored a number of workshops on various topics.

contuined on page ??Gregory’s Foods Serving the Midwest for over

30 years

� Over 35 Varieties Frozen Cookie Dough � Bread & Bun - Mixes and Bases � Danish & Sweet Do – Mixes and Bases � Cookie Mixes and Bases

� Fruit Fillings – Pails and Tube sets � Icings and Glaze � Frozen Bread and Bun Dough � Frozen Danish & Sweet roll Dough � Flavors and Extracts

Contact us for all of your baking needs!

651-454-0277

800-231-4734

651-454-2254 fax

1301 TRAPP ROAD

EAGAN, MN 55121 tulschmid@gregorysfoods.com

Gregory’s Foods Serving the Midwest for over

30 years

� Over 35 Varieties Frozen Cookie Dough � Bread & Bun - Mixes and Bases � Danish & Sweet Do – Mixes and Bases � Cookie Mixes and Bases

� Fruit Fillings – Pails and Tube sets � Icings and Glaze � Frozen Bread and Bun Dough � Frozen Danish & Sweet roll Dough � Flavors and Extracts

Contact us for all of your baking needs!

651-454-0277

800-231-4734

651-454-2254 fax

1301 TRAPP ROAD

EAGAN, MN 55121 tulschmid@gregorysfoods.com

Jessica artibee, Jim Marshall

FameH A L L o F

Ralph Turtinen Fromer executive Director oF the Baker’s association

Ralph was the Executive Director of the Baker’s Association for over 20 years. When Ralph took over for Bob Larson the association

was not in good financial shape. The association was small but had a good core of interested and involved bakers. With Ralph’s help and guidance the association grew in membership each year. The small annual convention in Minneapolis grew and when it moved to the Radisson South it exploded. The annual show was the premier local show in the country. Thousands attended to

view equipment, attend seminars, and listen to the top speakers of the day in an overflowing convention center. Ralph was instrumental in starting the Bakers Hall of Fame that has honored so many of our colleagues.

Ralph was the point man for the Association and solicited vendors to fill the show floor. On convention days he’d do whatever had to be done to make the show run. He recruited bakers to help put on seminars at the show and for travelling seminars that were conducted in bakeries around the state. In addition Ralph published a monthly newsletter for the Association, writing articles, taking photographs and then producing the final print ready product.

Ralph was the person that helped ‘dump the donut tax’. He coined the phrase and rallied the baker troops to go down to the capital and meet with the Director of the Department of Revenue and key legislative leaders and with his Iron Range connections he was able to convince the legislature to repeal the law the next year.

For over 20 years Ralph worked countless hours on behalf of the bakers of the Upper Midwest. We are here today because of the work of Ralph.

Submitted by:John Lupo, CMB Past President, Minnesota Baker’s AssociationGrandma’s Bakery

Steven Michael Lord Baker

• Born Aug 30th 1947 in Redwood Falls, Minnesota to Ivan and Irene Lord

• Graduated from Redwood Falls High

School in 1965• Joined the United States Navy in

1965, Engineman-rose to the Rank of E5, Honorably Discharged in 1968

• Worked at Butterfluff Bakery in Redwood Falls, MN 1969

• Moved to Rochester, Minnesota as Assitant Manager Barlow’s Foods 1969-1970, Met Elaine

Brinkman(wife)-Cake Decorator at Barlow’s Foods and married in 1970

• Purchased Glenwood Bakery with Elaine in 1970, Renamed the bakery to Gingerbread House, Opened the full line café in 1975 (Gingerbread Bakery and Café)

• Sold the Gingerbread House and Café in 1980

• Managed Nelson’s County Market Faribault, MN from 1980-1983

• Managed Nelson’s County Market Albert Lea, MN 1983-1986

• Purchased Kolb Bakery-Austin,MN 1986-1990, Renamed the Bakery to Sunrise Bakery

• Best Brands Corp. Detroit, MI-Sales Ohio1990-1994, Opened the state of Ohio

• Best Brands Corp. Eagan, MN-Lead Bakery Technician 1994-2005

Organized trade shows• Best Brands Corp. Eagan, MN-Instore Sales 2005-Dec 31st 2010

Lions ClubAmerican Legion ClubPrince of Peace Church-BurnsvilleUnited States Navy Honorably DischargedFather of 6 Children and 10 GrandchildrenMarried to Elaine for 40+ years

2011 UMBA Scholarship Winner

Brianne Mathiesen Brianne has a true passion for baking, which was her reason for choosing a career path in the baking/food industry. She is a sophomore at Johnson & Wales University. She is working towards a bachelor’s degree in Baking & Pastry Arts and a bachelor’s degree in Food Service Management. During the summer months Brianne works at Great Harvest Bread Company. This spring she will be interning in France as part of her degree completion, and plans to share these experiences with her fellow students and colleagues in the United States. Brianne enjoys being creative with healthy baking and creating beautiful new cakes & pastries. Following graduation Brianne plans to work as a pastry chef or in a management position.

____________________________________________________________________________

ACF Chef of the Year, Gary Hjellming Gary Hjellming created the “I Bake, I Decorate, I Connect” logo into a sugar art piece for the Upper Midwest Bakery Association Convention. He presented a workshop, “Basic Sugar and Blowing Techniques.”

Gary Hjellming has been awarded the American Culinary Federation (ACF)-Minneapolis Chapter’s Chef of the Year award. Individuals who win this award are known to be great mentors and volunteer their personal time to share their knowledge by giving demonstrations for people wanting to learn the craft.

Chef Hjellming, known for his work in pastry has worked in various bakeries, as an instructor in educational institutes and with late Susan O’Boyle Jacobsen. He is the pastry chef for the Oak Ridge Hotel and Conference Center in Chaska, MN.

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Registration deskNancy Kuchinka, Tracie Blackowiak, Sharon Beckerman and Joann Borchert Educational Session

deco cake committee

gene John, Jessica John,

linda John

7 Upper Midwest Baker Spring 2011

Executive Director Column SPRING BAKER 2011

It was another great year for the UMBA Convention. Thank you to all of the volunteers who put in many hours of preparation for this event. The UMBA Board works for a year to put the details together for this event.

I personally attended one of the small

socials after the Banquet. My story goes like this - I shared with them some of the details, with insights on what it takes to put on the convention. A couple of my former students, who are now bakery owners, were surprised and said, “I need to pay my membership dues to keep this convention going.” Yes it does take money, time and contacts to gather the vendors, presenters, contest participants and the number of guests who attend the show. This identifies the need to have members in an association support the activities provided to them. We have received many positive feed back comments from participants. One attendee commented about the Educational Sessions, “All of the ones I attended were fabulous.” A participant in the Donut Trend’s – the Next Cupcake remarked, “This was an exceptional session. As usual the food at Treasure Island Resort and Casino was excellent. This month we are experimenting with a new type of workshop - somewhat like the “Road Show” concept where we gather bakers and decorators to talk bakery talk. It will be with the addition of a supplier sponsored workshop with experts from our industry. At the time of this publication we have over 30 attendees and still counting for the “Artisan Bread Workshop,” sponsored by King Arthur Flour and UMBA. This will be a free event that runs from 10:00 AM – 4:00 PM. This is a good reason to check our web site because it was advertised by using our redesigned web page. We would like to continue offering this type of program where we come to a location close to you to offer quality, pertinent information. If you have a topic, or can offer a facility to gather, please let us know. We will work with you to execute the event for others. I feel that there are plenty of topics to cover for members and interested people. The last “Hands on Workshop” that I can remember was 20 years ago at the Quality Bakery in Fargo, North Dakota. Let us spring into spring together and provide quality products for our customers to celebrate with.

Curt Borchert, CMB Executive Director Upper Midwest Bakery Association

from the Executive Director . . . Message

Curt Borchert

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Bake MarkBakers ExchangeBakery CraftsBarry CallebautBoyd CoffeeDawn Foods ProductsDecoPac Inc.General MillsGold Coast IngredientsGregory’s FoodsGreat Northern Baking Company

Harvest Bakery ServicesHockenberg NewburghHorizon EquipmentHibbing Community CollegeIndustrial Floor CoatingInstant Whip Food ProductsKing Arthur Flour Com. Inc.Labree BakeryLesaffre Yeast CorporationHobart/Leach Food Eq. DistributorsLindar CorporationMN Restaurant Assoc.New French Bakery

Nordic WarePackaging Tape IncorporatedPlunkett’s Pest Control, IncPractical Baker RBAReiserSt. Paul CollegeSika Industrial FlooringSouthern Champion TrayStrategic Equipment & SupplySturdiwheat, Inc.The Knock ShopTrio Supply Company

wINNERS oF ThE “BEST BooTh” TRophIES aRE:

1st place Gregory’s Foods

2nd place Dawn Foods

3rd place The Knock Shop

DecoCake / SugarArts CompetitionThe Deco Cake/Sugar Arts contest had a total of 58 entries in three different categories. There were two levels of entries: Advanced and Student/Beginner. Ten gold medals were awarded along with Best of Show and People’s Choice awards in both the beginner and advanced categories. Sara Konz took both Best of Show and the People’s Choice in the advanced category with her dog house cake with fondant dogs. Travis Hanson, a recent graduate of the French Pastry School in Chicago won the Best of Show in the beginner class while Amanda Orth from Daube’s Bakery won the People’s Choice award in the beginner class.

Ten gold medals were awarded:wEddINg caKE1 Travis Hanson ........... French Pastry School Chicago .....Student/Beginner2 Lisa Cooper .............. Oak Ridge Conference Center ....Advanced4 Marietta Vossen ........ Cold Spring Bakery ...................Advanced5 Tamara Mugerauer .... Tamara The Cake Guru ..............Advanced

REal SculpTuREd caKE6 Sara Konz ................ St. Francis County Market ...........Advanced

NoVElTy caKE7 Angie Petree ............. Queen of Cakes ........................Student/Beginner8 Travis Hanson ........... French Pastry School Chicago .....Student/Beginner9 Amanda Orth ........... Daube’s....................................Student/Beginner10 Roxanne Johnson ...... Cake Box Bakery ......................Advanced11 Sara Konz ................ St Francis County Market ............Advanced

BEST doNuT1st Jan Doyle . King’s County Market, St. Francis, MN2nd Maria Booher ....................Northwood’s Bakery and Café, Frederic, WI3rd Ryan Booher ......................Northwood’s Bakery and Café, Frederic, WI

BEST whITE BREad1st Bill Hanisch ....................... Bakery and Coffee Shop, Red Wing, MN2nd Steve Hobbs ...................... Jerry’s Foods, Edina, MN3rd Ryan Booher ......................Northwood’s Bakery and Café, Frederic, WI

ShowpIEcE/dISplay1st Jim Majchzak .................... Supermom’s2nd Ed Hobbs . Farmington Bakery, Farmington, MN3rd Steve Hobbs ...................... Jerry’s Foods, Edina, MN

Cash prizes of $100.00 1st place, $50.00 2nd, and $25.00 3rd.

baked foods contest

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The Baked Foods Contest stepped up a notch this year. There were three categories: “Best White Bread,” “Best Donut,” “Bread Showpiece/Display.” Cash prizes were given out in each category: 1st, 2nd and 3rd. There was a great turn out of product. The plan for 2012 is to expand on this contest and make it even a better event.

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One hundred dollar prize winners

BEST of Show11 Sara Konz9 Amanda Orth

pEoplE’S choIcE

11 Sara Konz1 Travis Hanson

BEST doNuT1st Jan Doyle . King’s County Market, St. Francis, MN2nd Maria Booher ....................Northwood’s Bakery and Café, Frederic, WI3rd Ryan Booher ......................Northwood’s Bakery and Café, Frederic, WI

BEST whITE BREad1st Bill Hanisch ....................... Bakery and Coffee Shop, Red Wing, MN2nd Steve Hobbs ...................... Jerry’s Foods, Edina, MN3rd Ryan Booher ......................Northwood’s Bakery and Café, Frederic, WI

ShowpIEcE/dISplay1st Jim Majchzak .................... Supermom’s2nd Ed Hobbs . Farmington Bakery, Farmington, MN3rd Steve Hobbs ...................... Jerry’s Foods, Edina, MN

Cash prizes of $100.00 1st place, $50.00 2nd, and $25.00 3rd.

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Alligator was done by Jim Majchzak, Supermom’s

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Robyn Hanisch CDAchieves RBA Cake Decorator CertificationIn February Robyn Hanisch completed her Certified Decorating Test at The Upper Midwest Baker’s Convention located at Treasure Island. Robyn had to complete a: Three Tier Wedding Cake, a Sculpted Cake, Floral Boards, Custom Cake Designs, and a Fondant Cake in the time provided. Robyn is the co-owner and head decorator at Hanisch Bakery and Coffee Shop, in Red Wing, Minnesota. Robyn has been featured in numerous cake decorating magazines, and competed nationally for cake decorating. Robyn also has placed very well in the Upper Midwest Cake Decorating Challenge at the Mall of America. She has also recieved many gold and silver awards from the Upper Midwest Cake Decorating Contest. Robyn has been working in bakeries since the age of 15, when she started working at The Ye Olde Bake Shop, in Red Wing. Bill and Robyn Hanisch, CDHanisch Bakery and Coffee Shop410 West 3rd StreetRed Wing, MN 55066651-388-1589hanischbakery@yahoo.com

Julie Bashore with workshop participants

curt Borchert Executive director uMBa, clayton

artibee president of uMBa and

gene John deco cake contest

workshop

artisan Type Breads Educational Session - david corning - dawn Foods amy ament and John

Schneider - uMBa Booth

having fun at a vendor booth

Sara KonzExpoCakeThe Expo Challenge had 5 decorators who competed for 8 hours on site. They competed in 5 categories: wedding cake, sculpted cakes, fondant cakes, custom designs and floral cakes. The first place winner will be representing the UMBA at the Pillsbury Bakers Plus Decorating competition at All Things Baking in Schaumburg. IL on October 2-4. Our competitors were Heidi Rockwell from Yumi’s Bakery and Deli, Monica Iverson from Cakes by Monica, Sara Konz from St. Francis County Market, Sarah Olson from Hanisch Bakery and Coffee Shop and Keeann Martineau from Jerry’s Foods. Sara Konz was our winner of the Expo Challenge with Monica Iverson in second and Sarah in third place.

CONTESTANTS WERE:Heidi Rockwell – Yumi’s Bakery and Deli – Gernell, IAMonica Iverson – Cakes by Monica – Vermillion, SDSara Konz - St. Francis County Market – St. Francis, MN Sarah Olson – Hanisch Bakery and Coffee Shop – Red Wing, MNKeeann Martineau – Jerry’s Foods – Edina, MN

THEY COMPETED IN FIVE CATEGORIES: Wedding Cake | Sculpted CakesFondant Cakes | Custom Designs | Floral Cakes

First place winner who will represent UMBA at the Pillsbury Bakers Plus competition at the “All Things Baking,” Schaumlburg, IL , Oct 2-4 was: Sara Konz

Second place winner: Monica IversonThird place winner: Sara Olson

Monica Iverson

Sara olson

Keeann Martineau

heidi Rockwell

1� Upper Midwest Baker Spring 2011

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: greg.wagner@genmills.com

The panel recommended educating oneself with the medium and options as a starter and then assigning a knowledgeable person to oversee and regularly engage with the audience and to most importantly providing quality and meaningful content. Finally each panel member made themselves available to anyone who wished to discuss any individual situations further. As the audience left they were given apass out on “How to use Social Media to make a small business more successful ““ which offered these tips.1. First things first-Set up a personal profile and official page2. Provide value and provide it often3. Humanize your Company4. Know your readers5. Promote your page6. Create a Facebook adAfter leaving the session I reflected on the message that we tried to share and that is that Social Media is not a conundrum but really a continuing huge and wonderful opportunity for small business owners. But with that said be aware even with WEBSITE, FACEBOOK and TWITTER applications up and running more new challenges and opportunities are just around the corner. Geolocation is supposed to be the next big technology application that will change the way shoppers will shop. This application will identify the real world location of an electronic device connected to the Internet. It allows services

like FOURSQUARE and YELP to connect with products, services and promotions that are within a hands reach in a store without the stores participation, involvement or approval.With those kind of technological tools it should appear obvious to you that the shopper and their social media will be and even are now in command of the shopping experience whether you like it or not.Expect to see more emerging retail trends in social media this year with more technology and fresh sets of rules for communication to today’s consumers. Retailers that fail to accept those emerging trends will find themselves looking up at their competition and those who respond to those concepts. And that would be a real CONUNDRUM. I look forward to seeing and hearing all about you soon on my computer.

contuined from front cover

aRTISaN BREad

Craft Baking Seminar April 16, 2011

a big successWatch for more details

www.uppermidwestbakery.net 1�

My name is Travis Hanson and I am a 2010 graduate of The French Pastry School in Chicago Illinois . My desire to pursue a culinary career came after a devastating back injury that left me incapable of continuing as a crane operator. It was by a twist of

fate that I enrolled at Hibbing Community College in Hibbing Minnesota . It was there that I found a calling for my artistic abilities. Under the training of Chef Dan Lidholm and Chef Victor Bagan I found my pursuit to pastry. The unique ability to take simple ingredients and turn them into a visual and flavorful artwork, fueled my desire to learn more about the art of pastry. Chef Victor Bagan introduced me to the idea of applying at The French Pastry School to further my culinary career in pastry.

I was excepted and it was under the instruction of owners Chef Sebastien Canonne M.O.F., and Chef Jacquy Pfieffer that I found a fascination with all aspects of French Pastry. Especially wedding cakes, sugar and chocolate sculptors. Training with world class Chef ’s was an experience of a life time. The knowledge and diversity of the art of pastry, that I obtained will further my culinary career . After graduation I returned to Willmar Minnesota , I attended the 2011 UMBA convention where I entered a wedding cake and novelty cake in the cake competition. I received a gold medal for my beginner novelty cake. Best in show and a gold medal for my beginners wedding cake. The UMBA convention was a great place to meet and network with fellow pastry enthusiasts. I plan to open a cake boutique in central Minnesota in the near future. Specializing in wedding cakes, novelty cakes, sugar and chocolate show pieces. I would also like to thank the UMBA for giving me this opportunity to share my love of pastry with you.

About The French Pastry School

The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Jonathan Dendauw, World Pastry Champion Dimitri

Fayard, Della Gossett , Scott Green, World Pastry Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Kristen Ryan , Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.

The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. Programs offered include L’Art de la Pâtisserie, the 24-week Professional Pastry and Baking Program; L’Art du Gâteau, the 16-week Professional Cake Decorating and Baking Program; L’Art de la Boulangerie, the eight-week Artisanal Break Baking Course starting May 31, 2011; and Continuing Education Courses for professionals as well as food enthusiasts. For more information on The French Pastry School , please visit www.frenchpastryschool.com.

The French Pastry SchoolTravis Hanson

Jackson, MI dawnfoods.com

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