Baker's Best Kringle Contest
sponsored by Lesaffre Yeast Corporation

Baker's Best Kringle Contest Rules & Information

Rich, full flavored goodness with the right blend of fruit, nuts, or other ingredients that make your Kringle the very best in Wisconsin. Baked to ultimate perfection, nothing could be better!

If your Kringle is the best, put it to the test!

Professional bakers are invited to compete in the Baker’s Best Kringle Contest at the 2019 Midwest Foodservice Expo!

MFE attendees will help select the People’s Choice winner and our professional judges will determine the BAKER’S BEST KRINGLE! Judging will be based on taste as well as presentation. A short description of the kringle will be expected.

Registration & Entry Fees:

The early registration deadline for all of the competitions is Friday, February 15, 2019.  The standard registration deadline is Friday, March 1, 2019.  All entries must be registered in advance. 

Early registration allows WBA Members to take advantage of the lowest entry fees - starting at $30!

To register for this year's competitions, please click here to go to the main competition page.  

Skill Level:

  • The Baker’s Best Kringle Contest is open to professionals (2+ years of experience) from a licensed and inspected food service facility (bakeries, cafes, grocery-stores, restaurants).

Rules:

  • Select your very best kringle to enter in the Baker’s Best Kringle Contest! Multiple entries per bakery are allowed.
  • Competitors are encouraged to incorporate Lesaffre or Red Star yeast in their products.  Free samples are available
  • Judging to be held at the Pastry Studio at the Midwest Foodservice Expo on Monday, March 11th.
  • Each competitor must provide enough product for 200 sample size portions of Kringle. MFE attendees will vote for their favorite in a blind-tasting! Baking & Pastry Arts student volunteers will be portioning and handing out all of the samples.
  • Set up for sampling in the Pastry Studio will begin at 12:30 PM on Monday, March 11, 2019.
  • Sampling will begin at 1:00 PM in the Pastry Studio and will continue until 2:00 PM or all samples are gone, whichever occurs first.
  • MFE attendees will be asked to sample one portion of kringle from all of the competitors and vote for their favorite. Votes will be tallied after all sampling is completed.
  • Each competitor must provide one Full-Sized Kringle for display as it would be sold at your bakery. Kringle entries may be set up Monday, March 11th between 7:30 AM and 9:30 AM. Any kringle entries delivered after 9:45 AM will not be judged, but placed for display purposes only.
  • Competitors are responsible for bringing a plate, platter, or board to display kringle during the competition. The piece used to display the kringle will not be factored into the judging.
  • All entries must be completed with final set up by 9:45 AM.
  • Each competitor must provide one Full-Sized Kringle for Professional Judging.
  • Business cards or bakery logos may be placed on display following completion of judging.
  • Please include a short description of each kringle entry.
  • Industry professionals will judge each entry based on standards of the product, taste, presentation, and salability.
  • All work will be done in a professional manner.
  • All kringle ingredients must be edible.
  • Kringle displays may not be removed until 3 p.m. Wednesday, March 13, 2019. Anything left will be disposed of. We are not responsible to return items to competitors! No exceptions.

Judging & Awards:

  • Judging for the Baker’s Best Kringle Contest will be held at the Midwest Foodservice Expo on Monday, March 11th by a team of qualified judges selected by the Wisconsin Bakers Association.
  • The 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.
  • All judges’ decisions are final.
  • Winners will be announced at the WBA Awards & Appetizers Networking Evening on Monday, March 11th.
  • All kringle entries will be judged professionally.
  • Awards may include Honorable Mention, Bronze, Silver, & Gold Medals, Baker’s Best Kringle award and People’s Choice. The Baker’s Best Kringle award will be determined by the scores from professional judging. People’s Choice will be determined by the Expo attendees.

Release:

The Baker's Best Kringle Contest 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.


Do you have any questions about the Baker's Best Kringle Contest?

Contact us by email at info@wibakers.com or call (414) 258-5552 for more information!





Powered by Wild Apricot Membership Software