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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 at total of 10 categories of Bakery Competitions judged over the three days. Take in bakery-focused seminars and grab a spot in the Pastry Studio throughout the day.

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!

First 250 attendees can stop by the Pastry Studio from 1:00-2:00pm Monday to sample the Cheese Head Cheese Bread Challenge entries!

Hands-on Demo Session Schedule:
32 hands-on stations will be available for each session. Arrive early to grab a spot!

Monday, March 12    
11:30am-12:15pm   The Perfect Petit Four
Chef Julia Steinhiser, Fox Valley Technical College
2:30-3:15pm   The Magic of Macarons
Franci Hencke, Fox Valley Technical College
Tuesday, March 13    
10:30-11:15 am   The Wonder of Watercolor Cakes
Chef Jen McClure, Fox Valley Technical College
1:45-2:30 pm   Baking Pretzels, Pretzel Rolls and Buns
Ralf Tschenscher, Lesaffre
3:00-3:45 pm   Gluten - Free Cookies that Don’t Taste Gluten - Free
Maureen Schuerman, Wickedly Wholesome
Wednesday, March 14    
11:00-11:45 am   St. Patrick’s Day Cookie Hookie
Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O'Neil, Pastry Sous Chef SURG Restaurant Group
12:30-1:15 pm   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 Group 
This demo is not hands-on, however samples will be provided!


Creating a Food Safety Culture & Competencies
Tuesday, March 13 • 10:30-11:30 am
1st Floor - 102C

Presented by:
Peg Dorn, Food Safety Specialist of the Wisconsin Manufacturing Extension Partnership

This session will explore 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. Take aways include:

  • 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
Tuesday, March 13 • 12:30-1:30 pm
1st Floor - 102C

Presented by:
Mitch Riavez, National Bakery Accounts Manager of Stratas Foods

By July 1, 2018, all shortenings must be Trans Fat Free. Hear 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 will focus 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, March 12 
400 W Wisconsin Avenue
Wisconsin Center, Ballroom D

WBA Member (by Feb. 15th) - $30
Student Member Ticket (by Feb. 15th) - $15
Non-Member - $45
After Feb. 15 - all tickets - $45 per person

Pre-registration is required!

If you have any questions about bakery programming or competitions, please contact Jessica Hoover at info@wibakers.com.

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Madison, WI 53713
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