Volume 76, Issue 9

Cover Photo: Iced Butterhorns at Muskego Marketplace Foods Photo courtesy of Judy Semrad

INSIDE THIS ISSUEWBA SCHOLARSHIP AWARDEDAubrey Johnson heads to Johnson & Wales BROTHERS SHARE BAKERY BONDJoe and Brian Crubaugh grew up in industry IDDBA’S DAIRY-DELI-BAKE 2013Don’t miss “Foodie All-Stars” next June

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BOARD OF DIRECTORSChief Executive Officer

Dave Schmidt, CMB

Executive Committee President - Joe Crubaugh

Vice President - Mike Vande WalleTreasurer - Judy Baggenstoss

Allied Rep. - Joe Sanfilippo

Board Trustees Jim Grebe Bob Hiller

Directors-At-Large Eric Olesen Dawn Ebert Ken Heil Susan Runkel

Tamara Mugerauer Judy Semrad

The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels. Our office hours are Monday - Friday, 8 a.m. - 4 p.m. CDT

Traveler, gymnast, business owner: Aubrey Johnson definitely stays busy and likes to get involved! Things are about to get even busier for this Sobieski, Wis. resident, as she heads to Johnson and Wales University in Providence, RI this fall. She also can add Wisconsin Bakers Association (WBA) Scholarship recipient to her list of titles, as she was awarded a $1,000 scholarship prior to starting school. In fact, she got the call from WBA Executive Director Dave Schmidt about winning the scholarship while she was at the school preparing for her first semester. “When I received the call, I was at Johnson and Wales for orientation, so that was very fitting!” Johnson said. “I was extremely excited that I was chosen as a recipient of the WBA Scholarship. It is one of those things that you think you have no chance at winning, but when it happens, you just have to pause and be thankful.” Johnson plans to study Baking and Pastry Arts. She has some very exciting goals for her future at the school. “I have been accepted into the honors program, and I am really excited to start my course work,” she said in her essay to the WBA Scholarship Committee. “I plan to apply for an intern-ship opportunity in France to immerse myself in the language,

culture and baking. My goal is to complete a bachelor’s degree in Baking and Pastry Arts, and French, and to open a bakery of my very own.” Owning her own business and traveling to France won’t be new experiences for Johnson. She said she traveled to France in 2011, and enjoyed the bakeries there. She also is sole proprietor of Miettes Cupcakes, a business she started in 2011 to make cupcakes for parties and events (Miettes is French for “crumbs”). http://miettescupcakes-com.webs.com/ She said orders for cupcakes have come by word of mouth and through her Web site. She has had orders for weddings, graduation parties and birthdays. She also has a booth at the second largest weekly Farmer’s Market in Wisconsin, On Broadway in Green Bay, Wis. She recalled one order she has filled. “My first large order was for 1,000 cupcakes for an event at the KI Convention Center,” she said in her essay. “I felt a great sense of accomplishment, delivering the completed order after 16 hours of baking and decorating.” With all the programs out there for baking and pastry arts, how did Johnson decide on Johnson and Wales? Many factors went into Johnson’s decision to attend the school. “I was trying to find a good culinary school with a college atmosphere,” she said. “When I learned about Johnson and Wales, I only heard and read great things about it. They have a variety of sports, clubs and organizations that you can join, which was important for me. “Having sports and clubs really helps the students get involved and meet new people. I absolutely fell in love with it when I toured the college last year. Their Baking and Pastry programs, along with their honors programs, seem challenging and rewarding.”

BEYOND BAKING OCTOBER 20123

Aubrey Johnson awarded WBA ScholarshipWisconsin native attends Johnson and Wales this fallBy Amy Behrendt

AubreyJohnsonPhoto courtesy of Aubrey Johnson

Continued on next page

Sports definitely have been an important part of Johnson’s life. She was in gymnastics for eight years, along with coaching the sport. She also was on the cross country team at her high school, Notre Dame Academy in Green Bay, Wis. Johnson looks forward to everything Johnson and Wales has to offer, and is excited to start. “Along with learning everything that I will ever need to know about baking and pastry, I am very excited to meet new people and have a change of scenery,” she said about her move out East. “I have lived in Green Bay, Wis. my entire life and went to small schools since kindergarten. I can’t wait to be in Rhode Island at a school that has more than 700 students!” Johnson said she is really excited to take the Chocolates and Confections class, along with Sugar Artistry class. “I have seen some of the things that are created from chocolate and sugar, and it absolutely amazes me, and soon I will have created something amazing too!” she said. When she does manage to find some free time, Johnson said that she enjoys working out, reading, and spending time with her family and friends. And, probably doing a little baking as well! In just reading her essay to the scholarship committee, the commitment to the baking has been there for a long time! “I discovered my passion for baking and pastry arts many years ago,” Johnson wrote in her essay. “I would find myself spending hours upon hours in the kitchen trying new recipes and techniques. I knew it was my passion when I looked at the clock and five hours passed by without even realizing it. While spending this time in the kitchen, I found a love of baking and decorating cupcakes.” BB

Aubrey Johnson awarded WBA ScholarshipContinued from page 3

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Winners Announced at 6th Annual Ultimate Cake Decorating Competition at Mall of AmericaEvent held October 14 in Bloomington, MNBy Lynn Schurman, Upper Midwest Bakers Association

Keeann Cramer of Jerry’s Foods in Edina won the top prize in the birthday cake category and the team of Cristiana Popescu and Andrea Halleland of Daube’s Bakery in Rochester took the honors in the wedding cake category of the Ultimate Cake Decorating Competition sponsored by the Upper Midwest Bakers Association (UMBA) on Sunday, October 14. The contest took place in the rotunda of Mall of America in Bloomington, MN. The contest featured ten competitors in the birthday cake competition with its theme of “My Ultimate Halloween Cake” and 8 teams of decorators in the wedding cake competition with “Wendy and Steve’s Wedding” theme. Cramer

took home the top prize of $500 while Popescu and Halleland shared the $1000 prize in the wedding category. In conjunction with the competition, the UMBA held a children’s cupcake decorating event where children could decorate a cupcake for $1. The event raised over $400 for the UMBA’s scholarship fund. The event was emceed by Lynn Schurman of the UMBA Board. The event was sponsored by BakeMark, Bakery Crafts, Brill, DecoPac, Dawn Foods, General Mills, Gregory’s, Grex Airbrush and Lindar. Coborn’s and Cold Spring Bakery provided the cakes for the competition.Complete list of winners:Birthday Cake Competition-“My Ultimate Halloween Cake” - 1st place and winner of $500 – Keeann Cramer, Jerry’s Foods, Edina, MN - 2nd place and winner of $250- Katie Okochi, Lund’s Uptown, Minneapolis, MN - 3rd place and winner of $125- Angie Feddick, Queen of Cakes, Edina, MNWedding Cake Competition- “Steve and Wendy’s Wedding” - 1st place and winner of $1000- Cristiana Popescu & Andrea Halleland, Daube’s Bakery, Rochester, MN - 2nd place and winner of $500- Fhoua Yang-Moua & Jaime VanderWoude, St. Louis Park & Edina Byerly’s, MN - 3rd place and winner of $250 – Rachel Wille and Rheanna Larson, Queen of Cakes, Edina, MNFor more information, contact Lynn Schurman, UMBA Contest Coordinator at 320-492-1330 or lynnschu@aol.com. BB

“My Ultimate Halloween Cake”Photo provided by UMBA

“Steve & Wendy’s Wedding”Photo provided by UMBA

Brothers share bakery bondJoe and Brian Crubaugh grew up in the industryBy Amy Behrendt

Ah, the power of social media!

The idea for this story came from a comment on the Wisconsin Bakers Association Facebook page earlier this year, after we posted a status update on a people’s choice contest for a TV station in the Madison area: “How about a better story??? Two brothers that run the BEST Bakeries in WI: Fosdal’s in Stoughton and Quality Bakery in Dodgeville.” So we decided to find out more about Joe and Brian Crubaugh, and their respective bakeries which are located 60 miles apart in the south central, and southwest part of Wisconsin. The boys not only share a last name, but a bond in the bakery industry that started when they were kids. They both grew up helping their dad Mike at Quality Bakery, which Brian now owns. In fact, Brian probably has called Quality Bakery his home away from home most of his life. “I have been working at Quality Bakery since I was 10 years old,” he said. “I did take a year and a half off for college, and time working at the other bakeries.” Brian recalled the days working for his dad, and where the bakery road led from there. In fact, the industry helped him meet his wife, Julie. “When we were little, dad would put us to work with little jobs like sweeping and what not, and as we got older, we would start baking and decorating,” he said. “I got my start at Dick’s Bakery (Platteville, Wis.), and Ted & Fred’s in Sparta, (Wis.). When I was working at Dick’s Bakery, I actually met my wife, who was working the deli.” Joe said that by 15, he knew he wanted to pursue a career in the baking industry. “By 15, I knew it was something I wanted to do: Working in a bakery,” Joe said. “My dad questioned me, and asked me to make sure it’s what I really wanted to do. He said if that’s what I want to do, I should get out there and get some experience in other shops.” Joe’s baking adventures took him to study at Dunwoody in Minneapolis, Minn. He said while in that area, he also worked at other bakeries, including mom and pop shops, and supermarket bakeries. Coming back to Wisconsin, he started working at Fosdal’s for Gerry and the late Bev Fosdal. He was there for 10 years, and managed the bakery for them. Joe said he moved on from there for a while, and then came back to buy the business. He has owned the business the past eight years, and has worked there for 20 years total. When talking about his dedication to the industry, Joe emphasized the word passion. While he may have the responsibilities that come with own-ing a business, he is happiest on the bench. “It all comes back to passion,” he said. “I’m happiest on the baking side: I have a passion for baking. I like to bake. I’m happiest when I’m on the production side of things.” In fact, passion for the industry is what helps Fosdal’s stand out from others, according to Joe. “Going back to that word passion: It’s a passion for me,” he said. “It’s on a daily basis that you have to have that passion. You need to do it every day to make it right.”

Brian CrubaughPhoto provided by

Crubaugh family

BEYOND BAKING OCTOBER 20126Continued on next page

Brian said family tradition, and being in business almost 84 years, helps his business stand out from the others. “You have whole generations who stop in from the bakery,” Brian said. “You see children grow up and bring their own children in for their favorite treat. It definitely holds a special place in people’s hearts. Being a small town helps as well. Dodgeville residents have been very loyal to our local business amongst a shift towards retail/big box bakeries.” How do the brothers work together to help each other’s businesses? Brian’s answer was simple: “Stay out of each other’s hair!” he said with a laugh. All joking aside, Joe said they do stay in touch and with all the technology, staying in touch is easier than ever these days. “Brian and I rarely see each other, but we’ll talk business from the state association side of things, or sometimes talk from an ingredient side of things,” Joe said. With all the great products to choose from between

the two businesses, just don’t ask the brothers’ family members to choose their favorite bakery! “We try not to make them choose,” Brian said with a laugh. “Family holidays usually involve treats from both bakeries. Our family definitely has a sweet tooth!” BB

Joe Crubaugh (left) with Nolan and KaraPhoto provided by Fosdal Home Bakery

Fosdal’s Home Bakery Quality Bakery

Number of Employees(full and part-time): 30 9

Year opened: 1949 1928

Family members working at the business:

Joe said his son Justin, daugh-ter Kara, son-in-law Bryan and wife Kim all are involved in the business. “My grandson Nolan (19 months) is the ‘new boss’ and he enjoys coming in quite often to tell people how it goes in the bakery,” Joe said with a laugh.

“My brother Chris and nephew Mak are full-time help, while my daughter Courtney helps out in the front and back with book keeping,” Brian said. “My daughter Katie also helps with Web site and other online marketing, when she has time. My grandson (Jaden) and granddaughter (Josie) love to help scrub floors and decorate cakes, but the cakes end up with so much gobs of frosting and sugar sprinkles, making them almost inedible!”

Bakery Specialties: Norwegian items Pastries and Saffron

Click on the logo to find both businesses on Facebook:

Student spotlight – Amanda DeGroffBancroft, Wis. native is double major at Fox Valley Tech By Amy Behrendt

The end of college is in sight for Amanda DeGroff! With only one semester to go, she is excited to wrap up her academic career at Fox Valley Technical College (FVTC) in Appleton, Wis. The Bancroft, Wis. native is a double major in Culinary Arts/Hotel and Restaurant Management at the school. She also is working towards her baking certificate. DeGroff said her desire to pursue a career in the baking industry has been a long time coming. “I have always had a passion for baking ever since I was a little girl, helping my mother in the kitchen,” she said. “The real thrill for me is when I see the customers’ faces light up with excitement from seeing the desserts. The Culinary Arts program at Fox Valley Technical College has just strengthened my drive to learn how to make products that serve the customers, and how to be a better manager.” Two of her favorite classes at the college have been Science of Baking, and Pastries. “In Science of Baking, we go over how and why things happen,” DeGroff said. “In Pastries, we go over the fundamentals of making pastries. My favorite part is coming into the kitchen never knowing what to expect. For example, seeing Chef Jenn (Solloway-Malvitz) experimenting with dry ice, looking like a mad scientist, teaching us how dry ice can be used in the kitchen; or the thrill of pumping out products for a FVTC function.” As a double major, classroom work definitely keeps her busy, but DeGroff has found time to get involved in activities outside the classroom too. “I have been very active in both WRA (Wisconsin Restaurant Association, www.wirestaurant.org) and ACF (American Culinary Federation, www.acfchefs.org/) by attending their dinner meetings, getting a chance to network and getting to hear the chefs and restaurant owners points –of-view through round table discussions on a range of topics like the local green movement, employee retention, or social media. “I am also involved in our Culinary Club that gives us a variety of new experiences. They are directly involved in a great deal of functions that give students a chance to raise club dollars that the student can spend on anything from knives to culinary uniforms. Some of the events I have been active in are Cultural Cuisine, Every Girl is a Princess,

Continued on next page

Amanda DeGroffPhoto provided by Amanda DeGroff

“The Culinary Arts program at Fox Valley Technical College has just strengthened my drive to learn how to make products that serve the customers, and how to be a better manager.” - Amanda DeGroff

BEYOND BAKING OCTOBER 20128

Breakfast with Santa, and many more. Events such as Cultural Cuisine are big scholarship fund raisers. The Culinary Club also donates money to things such as the new Culinary Theater. The Culinary Club also gives us opportunities to hear from local speakers who educate us on anything from milks to spices.” On-the-job experience also has helped her hone the skills she has learned in the classroom. DeGroff has worked at Breadsmith in Appleton, Wis. for the past year and a half. “At Breadsmith, we bake European-style artisan breads. The loaves are hand made from scratch, some of which are baked strait on the hearth,” she said. “Breadsmith makes roughly 800 loaves a day, some of which are sent off to Woodman’s, Festival Foods, and local restaurants like Serious Burger (in Appleton, Wis.).” With the end of college just around the corner, DeGroff has set some short and long-term goals. “My future goals are to work my way up the lines to run a bakery to be able to support a family some day, and to make desserts that customers rave about,” she said. “But for now my goal is to make it through the year!” When she’s not studying, working or staying involved in other activities related to school, DeGroff does find a little free time to relax. “When I do get free time, I like to go out and try different restaurants with my friends: To see what is new, and to see how different places handle things like customer service, pricing, and advertising,” she said. “I also like to take time to go to a local gun range and get some practice in shooting anything from handguns to riffles. I also enjoy getting out of Appleton to spend time with my family, and, as silly as it sounds, to smell the crisp country air.” BB

BEYOND BAKING OCTOBER 20129

Breast Cancer Awareness

Did you know October is Breast Cancer Awareness Month?

Breast cancer is a reality many women have faced first hand; there are more than 2.9 million breast cancer survivors (those still being treated and those who have completed treatment) in the United States. 1 in 8 women will develop invasive breast cancer in her lifetime. Due to the prevalence of the disease, most people have known someone close to them who has been affected by breast cancer.

Knowing the risk factors and being proactive in performing recommended screenings will greatly increase your chance of survival if you happen to be one of the 1 in 8 women who will develop breast cancer during their lifetime.

Under the Affordable Care Act (signed into law on March 23, 2010), women’s preventive health care services such as mammograms, screenings for cervical cancer, and other services are covered as preventive services without cost sharing.

Along with living a healthy lifestyle, there are recommended proactive screenings women should perform to detect breast cancer in its earliest stage.

Breast Self-Exam Recommended for women 20 and older. Looking for changes in breast, armpit and around collar bone. Looking for lumps, hard knots, or thickening of skin. Swelling, warmth, redness or darkening. Change in size or shape. Itchy or scaly sores or rashes on nipple. Nipples turning inward. Lingering pain in one spot.

Clinical Breast Exam Performed by Doctor or Nurse Practitioner. Recommended once every three years for women 20 – 39 years

of age. Recommended every year after age 40. Most effective in women older than 50, but advisable for all

women.

Mammogram “Gold Standard” of early detection

Recommended every 1 – 2 years for women age 40 and older.

Recommended every 2 years for women age 50-74.

Screening mammograms are used to detect breast cancer in women who have no signs of breast cancer.

In 2005, approximately 67% of women age > 40 reported having mammogram in past 2 years.

The reasons why women (and some men – 1 in 1,000) acquire cancer of the breast are unknown to researchers. What is known is that proper lifestyle habits and proactive screenings provide yourself and loved ones the best opportunity for a positive outcome should you be diagnosed with breast cancer.

Sources: BreastCancer.org, March 14, 2012, http://www.breastcancer.org/symptoms/understand_bc/statistics.jsp Centers for Disease Control and Prevention. April 30, 2012. http://www.cdc.gov/cancer/breast National Cancer Institute. September 24, 2012. http://www.cancer.gov/cancertopics/wyntk/breast

Overweight Lack of Exercise Poor Nutrition Excessive Alcohol Consumption Long-term use of Post-Menopausal Hormones

Family History: 1 Case Doubles Risk, 2 Cases Risk Increases 5 times being 50 or older. Menstruating before Age 12 Late or No Pregnancies Previous Breast Cancer

WBA Membership

IDDBA’s Dairy-Deli-Bake 2013 will be in Orlando, FLMark your calendars for IDDBA’s 49th annual seminar and expoBy Jessica Hughes, IDDBA

The International Dairy-Deli-Bakery Association’s™ (IDDBA) 49th annual seminar and expo, Dairy-Deli-Bake 2013, will be held in Orlando, FL, at the Orange County Convention Center, June 2-4. The theme for the show is Foodie All-Stars. The IDDBA show is a full-service seminar and expo with qualified retail buyers and merchandisers, the best dairy, deli, bakery, cheese, foodservice products, packaging, services, and the highest-rated speakers in the business. This event is called the Show of Shows because it’s the one conference that offers an extensive seminar program that has meaningful content for personal and professional growth; pre-qualified retail buyers, merchandisers, and executives who are ready and willing to do business; a 1,600 booth expo filled with the very best products and services for the fresh-food categories; and world-class merchandising ideas and demonstrations with actionable ideas. Over 8,500 attendees are expected for the three-day event. Call 608.310.5000 for more info or visit our website at www.iddba.org. About IDDBA: IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy many benefits and services includ-ing the annual seminar and expo, leading-edge research, training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608.310.5000 or visit our Web site, www.iddba.org. BB

Interested in joining the WBA?

Contact the Wisconsin Bakers Association to find out how you can join for as little as 34 cents a day! Our office is open Monday through Friday from 8 am - 4 pm. Call (800) 542-2688 or email info@wibakers.com to learn more!

Benefits of WBA Membership * Group business insurance programs* Credit card program* Baking Buzz email subscription* Member newsletter, “Beyond Baking”* Legislative directories—federal and state * Baking industry promotions and events * Scholarship programs* Workshops and conventions* Education and training opportunities* Friendship and advice ...and more!

Copyright © 2012 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.

Wisconsin Bakers Association2514 S. 102nd St., Suite 100

West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582

info@wibakers.comwww.wibakers.com

Editorial Staff

Publisher

Editor

Feature Writer

Dave Schmidt, CMBdave@wibakers.com

Jessica Hooverjessica@wibakers.com

Amy Behrendtamy@wibakers.com

Check out our service providers!Alternative Communications, Inc.

Jesse Gnas, (262) 367-2200 American Industrial Leasing

Tammie Clendenning, (800) 444-6230Aramark Uniform ServicesDrew Coffey, (781) 204-9067

Associated BankCarol Carey, (414) 321-5129 BeneCo of Wisconsin, Inc.Steve Miller, (262) 207-1999

Central Office SystemsLori Lindenberg, (262) 784-9698

Financial Specialists, Inc.Charlie Popple, (262) 544-6099

Soerens FordJohn Schultz, (262) 781-9800

Les Stumpf FordKen Harder, (920) 731-5211, ext. 250

D.A. BertherJim Lidwin, (414) 328-1995

Pack-O-Mach Corp.Bob Morris, (763) 571-6677

Practical BakerJohn Stricker, (815) 943-6040WBA Credit Card Program

John Gay, (800) 767-2484, ext. 54587 West Bend Mutual Insurance

David Nycz, (262) 334-5571