Challenge Rules & Information
Compete in the WBA’s first Le Croissant Challenge! Buttery,
flaky, classic croissants produced using an artisanal, hand-made method may be
entered in this NEW competition at the 2020 Midwest Foodservice Expo.
Croissants will be professionally judged. Competitors will need
to provide croissant samples for judging. Judging will be based on taste as
well as presentation. A short description of each croissant entry will be
Registration & Entry Fees:
The early registration deadline for all of the competitions is
Friday, February 14, 2020. The standard registration deadline is Friday,
February 28, 2020. All entries must be registered in advance.
Early registration allows WBA Members to take advantage of the
lowest entry fees - starting at $30!
for this year's competitions, please click here to go to the main competition
Croissant Challenge is open to professionals (2+ years of experience) from a
licensed and inspected food service facility (bakeries, cafes, grocery-stores,
entry per competitor (no more than 3 entries total per bakery).
this challenge, professional judges will determine the best croissant (traditional technique, no fillings or flavorings.)
croissant ingredients must be edible.
frozen dough entries allowed.
to be held at the Pastry Studio at the Midwest Foodservice Expo on Monday,
cards or bakery logos may be placed on display following completion of judging.
entries may be set up Monday, March 9th between 7:30 AM and 9:30 AM. Any croissant entries delivered after 9:45 AM will not be judged, but placed for display
entries must be completed with final set up by 9:45 AM.
seven (7) classic croissants. One (1) croissant will be for professional
judging, the remaining 6 croissants will be placed on display on the show
will be provided.
include a short description of the croissant entry.
professionals will judge each entry based on standards of the product, taste,
presentation, and saleability.
work will be done in a professional manner.
may not be removed until 3 p.m. Wednesday, March 11, 2020. Anything left after
9 p.m. will be disposed of. We are not responsible to return items to
competitors! No exceptions.
Judging & Awards:
for Le Croissant Challenge will be held at the Midwest Foodservice Expo on
Monday, March 9th by a team of qualified judges selected by the Wisconsin
judges will complete a comment sheet for each entry; copies of those sheets
will be sent to each entrant within 10 days following the completion of the
Midwest Foodservice Expo via your pre-registered e-mail address.
judges’ decisions are final.
will be announced at the WBA Awards & Appetizers Networking Evening on
Monday, March 9th.
croissant entries will be judged professionally.
will be given on a points-based system.
highest scoring croissant will receive the Best Croissant award. Additional
awards include Second Best and Third Best.
Le Croissant Challenge is held in conjunction with the Midwest Foodservice Expo
and is presented in partnership between the Wisconsin Bakers Association (WBA)
and the Wisconsin Restaurant Association (WRA). By entering the competition,
the contestant fully releases all rights to photos, publication and other
sources of media for all work produced exclusively for, during and in the
complete time frame of the event. Contestant is subject to all registration
fees, applicable taxes, and all other related expenses on behalf of him/her
entering the above competition. Contestant agrees to abide by all rules set
forth by the WBA for this competition. Contestant understands that the WBA,
WRA, or any sponsors assume no responsibility for loss, theft or damage to
displays or personal items at the Midwest Foodsservice Expo and agrees to
indemnify and hold harmless the WBA, WRA, and all sponsors from and against all
claims, demands, costs, loss, damage, expense, attorney’s fees and liabilities
growing out of, or arising from, caused or occasioned by his/her activities in
the competition. Competition entry fees are non-refundable. All judges’
decisions are final.
you have any questions about Le Croissant Challenge?
Contact us by email at email@example.com
or call (414) 258-5552 for more information!