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Baking & Pastry Arts
Exhibit Hall – All Three Days

It’s all things baking at the Expo this year! Talented bakers and decorators from throughout the Midwest will compete in Bakery Competitions.

Take in bakery-focused seminars and grab a spot in the Pastry Studio throughout the three days.

Pastry Studio hands-on educational demos have space for up to 32 show attendees to participate per session. Spaces fill on a first-come, first-served basis and fill up quickly!


Hands-on Demos:
Pastry Studio sessions are always a popular stop on the show floor. Only 32 hands-on stations are available for each session - arrive early to grab your spot!

Last Year’s Topics

The Perfect Petit Four
Chef Julia Steinhiser, Fox Valley Technical College

The Magic of Macarons
Franci Hencke, Fox Valley Technical College

The Wonder of Watercolor Cakes
Chef Jen McClure, Fox Valley Technical College

Baking Pretzels, Pretzel Rolls and Buns
Ralf Tschenscher, Lesaffre

Gluten-Free Cookies that Don’t Taste Gluten-Free
Geoffrey Cooper, The Little Bakers Association

St. Patrick’s Day Cookie Hookie
Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O'Neil, Pastry Sous Chef SURG Restaurant Group

Gluten-Free Apple Pie and Gluten-Free Chicken and Sweet Potato Empanadas
Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O'Neil, Pastry Sous Chef SURG Restaurant Grou

Pastry Demos
In this Fox 6 News feature taped in the 2018 Pastry Studio, Chef Julia Steinhiser glazes and garnishes petit fours in a preview of the hands-on demos.


Past Bakery Seminars

Creating a Food Safety Culture & Competencies
Peg Dorn, Food Safety Specialist of the Wisconsin Manufacturing Extension Partnership

This session explored the challenges faced by small and medium sized food processors. Global, federal and state food safety regulations can be incredibly confusing for these manufacturers. The key is to understanding food safety and creating a culture where food safety is automatic. Basic information on competencies required creating a robust safety culture and how they translate into business building opportunities will be covered. Takeaways were:

  • What qualifications do I need?
  • Which regulations apply to me?
  • How do I implement changes?
  • Where do I start?

Brought to you by Wisconsin Bakers Association

  Peg Dorn

The Latest Update on the Trans Fat Free Shortening Story
Mitch Riavez, National Bakery Accounts Manager of Stratas Foods

By July 1, 2018, all shortenings must be Trans Fat Free. Session attendees heard the latest info on the new options that are available and the ways bakers may need to change their formulas and mixing instructions to adapt to the new shortenings. This session focused on:

  • Flex technology improves both palm and inter-esterified soy shortenings
  • Solutions to common shortening complaints
  • Proper storage of palm and other shortenings
  • EIE defined and how it reacts in the process

Brought to you by Wisconsin Bakers Association

  Mitch Riavez

WBA Awards & Appetizers Night
Monday evening, 4:00-8:00pm
400 W Wisconsin Avenue
Wisconsin Center, Ballroom D

Pre-registration is required. Watch for more information in Fall 2018.

Please contact Jessica Hoover at info@wibakers.com with questions on Wisconsin Bakers Association programs.


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