Free Bakery Education Sessions and Demos
Sunday March 18, 2012
8:30-9:30 Baking with Alternative Sweeteners Learn about the different types of sweeteners that are available today and the best applications of each for icings, fillings and baked products. Jerry Norris, Heartland Sweeteners 414
  Wedding Cake Trends and Marketing Panel members will discuss changes occurring in their segment of the wedding cake market and how they are adapting to new expectations from brides. The session will cover how bakeries are changing to provide smaller wedding cakes, cupcakes and more options for brides who are looking for new ideas. Panel members will talk about changes in marketing to today's brides including the use of social media and on-line options. Panel- Beth Fahey, Creative Cakes, Ramon Zayas, Donato's Bakery, Anne Heap, Pink Cake Box 411
  Using your marketing and advertising dollars wisely Robyn Hanna explains how to successfully market your business without paying for costly advertisements. Using guerrilla marketing techniques and social media, Hanna is able to concentrate her marketing dollars on an effective and up-to-date web site. Robyn Hanna. Edibles Incredible Desserts 412
9:45- 10:45 Troubleshooting your baking issues Bring your baking problems and issues to this troubleshooting session with two top baking professionals. This session will focus on issues with ingredients, baking processes and more. Be prepared to get answers on all of your baking production problems. Noble Masi, The Culinary Institute of America, Tom Vaccaro CMB 414
  Taking good photos of your cakes and bakery products Ben Jarosch grew up in his family's bakery in Chicago. As a professional photographer, he has used his expertise to provide photos for his parents' web site and marketing material. He will share tips on how you can improve the quality of your photos to get a more professional look. Ben Jarosch, Professional Photographer 411
  The Role of Price in Consumer Bakery Choice How have price increases played out in sales changes in your bakery? Which products have seen the biggest impact? How does rising input costs affect how you set pricing and planning for your bakery? Should you educate your customers about the change in commodities? Jonna Parker will explore these questions and more as she shares insights into customers buying patterns based on research by the Perishables Group. Jonna Parker, Perishables Group 412
12:00 "Give me a bag of Crème Cake Base, and I’ll fill your bakery display case with product" There are so many things that can be made with Crème Cake! Mike and Larry will bake and finish crème cake spinoffs for display, sampling and discussion. They will have formulas and instructions to hand out and will discuss steps and procedures. Mike Manderfield and Larry DaSo, Dawn Foods Demo Stage
2:00 Changing Pre-made Gum Paste Flowers for a Quick and Easy Profit Ruth will demo how simple it is to order in your gum paste flowers and adapt them for any party. She will show you how to alter prearranged sprays, how to add color, disco dust, piping and other accents to the flowers and leaves to create memorable floral arrangements for your customers in a quick, affordable manner. She will discuss pricing options and how to offer these for quick "grab and go" additions to ready made cakes. Ruth Rickey Demo Stage
3:30 Baking with Coconut Oil Extra virgin coconut oil is an extremely versatile cooking oil along with be trans fat free. Erin Meagher will demonstrate how coconut oil can be used in both sweet and savory baked items. Erin Meagher, Kelapo Demo Stage

 

Monday March 19, 2012
Time Title Description Instructors Room
8:30-9:30 Baking Trans Fat Free with Coconut Oil How to adapt to food allergies and restrictive diets by using one of the biggest trends in the food industry, extra virgin coconut oil. An extremely versatile cooking oil, coconut oil can be used for savory and sweet dishes, producing flaky pie crusts, crumbly scones, and fluffy icings, all without butter.

Once thought to be unhealthy, coconut oil has made a big comeback in recent years, and is now beloved by Olympic athletes, television health experts like Dr. Oz and Jillian Michaels, and even Victoria’s Secret supermodels Giselle Bundchen and Miranda Kerr.		 Erin Meagher, Kelapo 414
  Pricing Specialty and Custom Cakes All of the cake shows have impacted expectations and customers are ordering more elaborate specialty cakes. But how do you market to let your customers know that your bakery does specialty cakes? How do you price them to insure that you make a profit? Should you be in this market if you are a full line bakery or is it more profitable to stick to more traditional cakes? This panel will explore these and many more questions about the custom cake market. Panel- Charlie Tola, Lulu's Bakery Shop, Brian Pansari,
Owner, La Bonbonniere Bake Shoppes		 411
  Customer Service- When they can't see you Business isn't about technology; it's about building relationships and serving customers. Technology is only a set of tools to help you get there...."

Jim Watson
More and more of our business is being done using technology. What challenges does that present in determining the needs of the customer? How can we project a professional image when our customers can't see us? This seminar will provide specific skills in communication over the telephone and electronically. Included in the discussion will be telephone, e-mail etiquette, and serving the customer who can't see you!		 Renee Rouwhorst, Ryke's Bakery 412
9:45- 10:45 Increasing your efficiency using the latest freezing technology- 

 Learn how you can increase your productivity and the quality of your baked products through the latest freezing technology. This session includes testimony from a Minnesota pastry chef who uses shock freezing in his daily production, an economic case study from Sebastien Canonne and what's behind this innovative technology. Executive Chef Tim Murray, Irinox 414
  Using the latest decorating technology Certified Master Sugar Artist Mike Terry will share tips and techniques to make you more productive while exploring creative uses of the latest technology in photo cake printers and electronic cutting equipment. Debbie Coughlin will share do's and don'ts on maintenance of your decorating technology equipment. Mike Terry, CMSA, Debbie Coughlin, Icing Images 411
  Time management for the bakery owner/ manager Feel like your world is spinning wildly out of control? As a Manager or Owner of a bakery it's hard not to feel that way - Join Renee Rouwhorst and Lynn Schurman in a discussion of tried and true time tips. Everyone is guaranteed to leave with new ideas and valuable reminders of what you can do to better manage your days and find the time for the truly important tasks that move your business forward! Renee Rouwhorst, Ryke's Bakery and Lynn Schurman, Cold Spring Bakery 412
12:00 The Latest in Airbrush Technology See how new technology can make air brushing easier and cleaner. This demo is sponsored by Pfeil & Holing. Scott Chapin, Cake Safe Demo Stage
2:00 Baking with Alternative Sweeteners Chef Ozzie shows how to easy it is to bake sugar free. Session will include recipes and samples. Chef Ozzie Godleski,Heartland Sweeteners Demo Stage
3:30 Wedding Cakes Made Easy- Tricks the Pros Use Mike Terry always makes decorating look easy- in this demo, he applies his tips and techniques to wedding cake construction and decoration. Mike Terry, CMSA Demo Stage

 
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