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  • February 02, 2021 4:36 PM | Anonymous

    The Wisconsin Bakers Association (WBA) announces the appointment of two new members to the board of directors - Sarah Mironczuk and Sherry Brandis. Along with the continuing board members, they will provide leadership and guidance while sharing their talents, skills, and passion for the baking industry and WBA.

    Sarah Mironczuk has over 10 years of experience in pastry having worked in almost every type of establishment from small independently owned bakeries to large scale production baking. She was even part of the opening team for the Whole Foods in Wauwatosa. She loves baking and making fun treats and aims to be as well rounded as a baker as she can possibly be.

    By being appointed to the WBA board of directors, Sarah hopes to help the organization further its networking abilities. She loves bringing people with common passions together that may not have otherwise met and firmly believes in the need to support one another in this industry through sharing knowledge and information.

    Sherry Brandis has always been passionate about food and enjoys meeting new people. She was able to join the two as a Territory Manager with AUI Fine Foods (Albert Uster Imports) for the past 5 years with a focus on pastry products working with bakeries, chocolatiers, country clubs, restaurants, hotels, casinos and grocers. She covers WI, IL, MN, IA, NE, ND and SD helping source new and innovative products as well as finding solutions for her customers. Previously four years with a specialty distributor serving SE WI. She enjoys the larger territory exploring new areas and trying new places to have a better understanding to help her customers. 

    She supports only small businesses and has taught both her daughters to do the same, no chains allowed for these gals! She is passionate about the food service industry and proud to be a part of the most resilient industry out there. As much as 2020 was a year no one will soon forget, losing many amazing businesses that were part of the thread of their communities, those that were able to get through had to pivot almost daily to get to the other side. She is excited to see where 2021 will take all of us as we move forward and keep creating and adapting to make this industry even stronger – together!

    “We are excited to welcome Sarah and Sherry to the Board of Directors! They each bring a wealth of industry knowledge and experience to the table,” says Executive Director, Jessica Hoover.

    These new directors are joining the continuing directors, including:

    • President – Joey Carioti, Cranky Al’s

    • Vice President – Tony Nieto, Neat-O’s Bake Shoppe
    • Treasurer – Shane Griesbach, Breadsmith of Appleton
    • Board Member – Ken Heil, Sweet Perfections Bake Shoppe
    • Board Member – Samantha Kristiansen, Cook Specialty Co., Inc.
    • Board Member – Jennifer Bukouricz, Monzu Bakery & Custom Cakes
    • Board Member – Doug Manderfield, Manderfield’s Home Bakery
    • Board Trustee – Bob Hiller, Rollin Pin Bakery

    # # #

    About WBA

    Wisconsin Bakers Association (WBA) is a 501©6 non-profit trade 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 that affect them since 1905. WBA supports our members by providing access to education and resources to grow business and enhance customer experience through shared industry knowledge, dynamic networking opportunities, and strategic partnerships. WBA’s Vision is to be the premier partner in the baking industry through World-class professional relationships, Building successful businesses; and Advocating for bakers of tomorrow.  

  • August 23, 2019 1:57 PM | Anonymous

    WBA Member, Shane Griesbach from Breadsmith of Appleton is participating in "Shall We Dance" a dance competition and fundraiser that raises awareness and money for the Sexual Assault Crisis Center-Fox Cities.

    You can find out more and support Shane and this great cause by making a donation online at:
    Make sure to watch Shane’s rehearsal video, too! 

  • May 07, 2019 3:02 PM | Anonymous

    Racine Danish Kringles is proud to announce they have achieved SQF certification as of April 26, 2019. SQF is a comprehensive food safety and quality management system. In order to be certified, a company must build a food safety management system that includes all practices, programs, and physical facility requirements defined by the rigorous SQF Code.

    Racine Danish Kringles is now held to the highest standard for food safety. The SQF Certification is benchmarked by the Global Food Safety Initiative (GFSI) and is recognized by retailers, brand owners and food service providers as one of the strictest standards in the industry. This certification will now allow Racine Danish Kringles to partner with other food companies who also recognize the critical importance of food safety.

    “We are extremely proud of our employees who have worked so hard to achieve this goal. There was a great deal of preparation in order for us to be 100% confident during the difficult SQF audit process. Food safety has been an important part of our business since the 1980’s, and we are pleased to take safety to the highest level. We believe SQF Certification will only strengthen our reputation across the baking industry. Each Kringle that leaves our facility is made with such care by using the highest quality ingredients and made with the highest standards in food safety,” said Chris Heyer, CEO of Racine Danish Kringles.

    Racine Danish Kringles was started over thirty-five years ago because we wanted to share our love of Kringle with the people of Wisconsin. It has been a staple in Racine, Wisconsin and grocery stores throughout the state for years. Today, Kringle is the official state pastry of Wisconsin, and is shipped across the nation. We’re proud of our Kringle—it’s all we do, and we want to share them with you, because with us… ”It’s Not Just a Treat, It’s a Tradition.”

  • March 21, 2019 1:32 PM | Anonymous

    Congratulations to Emilie Hujet, the winner of the 2019 Robert W. Hiller Scholarship, a scholarship established through the Wisconsin Bakers Association (WBA). This year marks the fifteenth year the award has been given to a student studying in the area of baking/pastry arts.  The scholarship was presented to Hujet at the WBA’s annual awards night on March 11, 2019.

    Hujet currently attends Fox Valley Technical College. In her essay for the scholarship, she wrote, “When I left the corporate world to pursue culinary school my ultimate goal was to become a Pastry Chef. I have worked in a pizza restaurant, fine dining, a tap house, and most recently a gastro pub and still find that baking makes me feel the most alive, inspired, and most connected to people." She added, "My future goals include a pastry food truck, and then ultimately a physical location featuring simple, yet developed flavors, beautifully detailed pastries, and a place where my future children can grow up. I want to be able to make people happy with my food, I want you to feel like you’re coming home when you have a dessert that I make, as if your mom or grandma made it, but with a modern twist."

    Two WBA Members from the Education Committee interviewed the finalists for this year’s scholarship along with WBA's Executive Director, Jessica Hoover. Tony Nieto of Neato’s Bake Shoppe in Baraboo, WI and Ken Heil of Sweet Perfections Bake Shoppe in Waukesha, WI selected Hujet as this year’s winner and also presented her with the award.

    The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000, to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship is awarded to the applicant who can best demonstrate this career commitment. The program intends to provide a financial resource for the education of students who will be the future of the baking industry.

  • March 19, 2019 1:14 PM | Anonymous

    Congratulations to Neat-O’s Bake Shoppe, located in Baraboo, WI, on being named the 2019 Bakery Operation of the Year by the Wisconsin Bakers Association (WBA). The award was presented on Monday, March 11th, 2019 during the WBA’s Awards & Appetizers Networking Evening in Milwaukee, WI. This year’s awards ceremony was held in conjunction with the Midwest Foodservice Expo.

    Four Wisconsin bakeries were nominated for the 2019 Bakery Operation of the Year. Past winners of this award voted to determine this year’s winner.  The recipient of the Bakery Operation of the Year award remained a secret until the moment the name of the bakery was revealed.  Tony and Amanda Nieto, owners of Neat-O’s Bake Shoppe and members of the association, were in attendance to accept the award.  

    Tony and Amanda were both surprised and thrilled to accept the award on behalf of their bakery and staff. In addition to the Bakery Operation of the Year award, Neat-O’s Bake Shoppe also claimed Best of Show and People’s Choice in the Extreme Wedding Cake Challenge - Non-Fondant competition, Wisconsin’s Best Buttercream Cut-Out Cookie, three best of show awards for their donut entries plus additional honors for pie and decorated cut-out cookies.

    The Bakery Operation of the Year award was created back in 2001 to recognize an outstanding bakery operation annually.  This year’s Bakery Operation of the Year award was sponsored by Valley Cooperative Association. The Nietos received a permanent trophy to display in their bakery. 

    Neat-O's Bake Shoppe is an award winning family owned bakery serving Baraboo and the Wisconsin Dells area. Their mission is to provide guests with a memorable bakery experience by producing baked goods of the highest quality and by providing excellent customer service and care. They bake fresh every day with the best ingredients using time honored recipes and techniques. 

    Visit the bakery’s website for more information or email

  • March 19, 2019 12:55 PM | Anonymous

    Photo above from left to right - Tamara Mugerauer, Samantha Kristiansen, Doug Manderfield, Dawn Ebert, Tony Nieto, Jennifer Bukouricz, Shane Griesbach, Jessica Hoover, Joey Carioti

    During the Wisconsin Bakers Association’s (WBA) Spring Board Meeting held at the Midwest Foodservice Expo on March 12, 2019, the WBA Board of Directors approved a new slate of officers. The WBA would like to announce its 2019 Board of Directors. 

    The following Board members have been elected as new Executive Officers:

    • President – Joey Carioti - Cranky Al’s, Wauwatosa, WI
    • Treasurer – Shane Griesbach - Breadsmith of Appleton, Appleton, WI

    Continuing to serve as WBA’s Vice President is Tony Nieto – Neat-O’s Bake Shoppe, Baraboo, WI. 

    Also, recently appointed as Directors-At-Large to the WBA Board of Directors include:

    • Samantha Kristiansen – Cook Specialty, Co. Inc., West Allis, WI
    • Rachel Searl – SURG Restaurant Group, Milwaukee, WI
    • Doug Manderfield – Manderfield’s Home Bakery, Appleton, WI 

    The remaining members of the WBA Board of Directors are: 

    • Jennifer Bukouricz – Monzu Bakery, Green Bay, WI
    • Ralf Tschenscher – Lesaffre Corporation, Milwaukee, WI
    • Tamara Mugerauer – Tamara’s the Cake Guru, Oshkosh, WI
    • Ken Heil – Sweet Perfections Bake Shoppe, Waukesha, WI
    • Board Trustee – Bob Hiller – Rollin Pin Bakery, Janesville, WI

    “We would like to thank our Past President, Tamara Mugerauer, for her years of leadership and service to WBA,” said WBA’s Executive Director, Jessica Hoover. “We’d also like to thank Tara Nowak from Sweet Lola’s and Dawn Ebert from Simple Simon Bakery for their time and dedication to serving on the WBA Board of Directors.” 

    WBA looks forward to the leadership and guidance of the incoming officers and directors. The leaders serving on the WBA Board of Directors are excellent ambassadors for both the association and the baking industry in Wisconsin.

    We hope you will join us in welcoming WBA’s new Board of Directors!

  • February 01, 2019 12:42 PM | Anonymous

    The Wisconsin Bakers Association (WBA) will host the first Paczki Preview Party at the Polish Center of Wisconsin located at 6941 S 68th St, Franklin, WI on Sunday, February 24, 2019.

    In celebration of Paczki Day (Fat Tuesday) which falls on March 5, 2019, the Paczki Preview Party will offer the early opportunity to taste paczki samples from WBA member bakeries including: Cranky Al's, Grebe's Bakery, Le Rêve Patisserie and Café, Neat-O's Bake Shoppe, and Sweet Perfections Bake Shoppe.

    Sponsored by the Polish Center of Wisconsin and Dawn Foods, the event will not only showcase some of the best paczki but also feature live accordion music by local musician, Jimmy Locke, special guest appearances by Little Miss Polish Fest, and more.

    A limited number of tickets will be sold for this event with four sampling sessions throughout the day. Early bird discounted tickets can be purchased here:

  • December 17, 2018 2:35 PM | Anonymous

    On the twelfth and final day of our 12 Days of Christmas Desserts, 
    we are featuring other Holiday Specialties!

    We hope you have enjoyed our 12 Days of Christmas Desserts.
    Here are just a few more to tempt your sweet tooth! 

    Chocolate Cake with Peppermint Mousse from Simma's Bakery

    Cakesicles from HotCakes by Tara

    Candy Cane Cupcake from Sweet Perfections Bake Shoppe

    Peanut Brittle from 600 Sweets & Treats

    Holiday Fabu-lux Cupcakes from Tamara's the Cake Guru

    Black Forest Torte from Clasen's European Bakery

    Variety of Bars from Flakey Jo's Homemade Pastries

    Jumbo Holiday Cupcakes from Carl's Cakes

    Seafoam from Hill Top Bakery

    Fudge Mint Torte from Sally's Sweet Shoppe

    Gingerbread Christmas Sleighs from Linda's Bakery

    Tom & Jerry Mix from Manderfield's Home Bakery

    O'Fudge Chocolate Cake from O&H Danish Bakery

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 11 - Kringle

  • December 16, 2018 8:55 AM | Anonymous

    On the eleventh day of our 12 Days of Christmas Desserts, 
    we are featuring Kringle!

    Kringle from O&H Danish Bakery

    Wisconsin has a rich history where the kringle is involved and Wisconsin’s bakers know it! While it’s delicious all year round, the holiday season is the perfect time to celebrate this tasty pastry. An authentic Danish kringle has 32 layers of flaky dough filled with variety of fruit and/or nut fillings.

    A kringle is made by repeatedly folding together butter and flour, then refrigerating the dough which produces the delicate, flaky texture.

    Kringle from Sally's Sweet Shoppe

    Kringles were first created by Austrian bakers who introduced their method of rolling butter between layers of yeast dough and letting it rest for hours before baking.  When Danish bakers in Copenhagen went on strike in 1850, the bakery owners fired them and hired replacements from Austria.  Once the Danish bakers returned to their jobs, they continued to make dough the Austrian way. 

    Kringle from Uncle Mike's Bake Shoppe

    Originally, kringles were baked in a pretzel shape in Denmark; therefore, outside every bakery in Denmark, you will find a sign with a kringle on it. As legend tells, the reason for this symbol was because when Vienna was besieged by the Turkish Ottoman armies in 1529, local bakers working in the night, gave the city an early warning of the attacking enemy. For this, they were later rewarded by the Pope, with permission to use a crown as part of their kringle guild symbol. For unknown reasons, the guild in Denmark is now the only baker's guild in the world with official authority to display a royal crown as part of their baker's guild trade symbol.

    Kringle from Clasen's European Bakery

    The kringle recipe was brought over to the United States by Danish immigrants in the late 1800’s. American kringles are hand-rolled from Danish pastry dough that has been rested overnight before shaping, filling, and baking. Many sheets of the flaky dough are layered, then shaped. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced. The Kringle became the Official State Pastry of Wisconsin in 2013. Racine, Wisconsin has historically been a center of Danish-American culture and kringle making. Many bakers in America adopted the easy-to-serve oval shape instead of the traditional pretzel shape; the oval shape allowed for the kringle to contain more delicious filling!

    Kringle from Hill Top Bakery

    Kringle fun facts:

    • Almond, pecan and raspberry are among the most popular Kringle flavors
    • It takes about three days to make a Kringle from start to finish

    With 32 flaky layers packed with flavor, you’re sure to add the kringle to your list of holiday must-haves. After all, the kringle has a special place in Wisconsin’s heart.

    Find Yule Logs at one of these WBA member bakeries:

    Clasen's European Bakery

    Hill Top Bakery

    Manderfield's Home Bakery

    Neat-O's Bake Shoppe

    O&H Danish Bakery

    Sally's Sweet Shoppe

    Uncle Mike's Bake Shoppe

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 10 - Yule Logs

  • December 15, 2018 11:39 AM | Anonymous

    On the tenth day of our 12 Days of Christmas Desserts, 
    we are featuring Yule Logs!

    Yule Logs from The SweetSpot Bakehouse

    The Yule Log cake or the Bûche de Noël for you French speakers, is a classic French Christmas dessert used to symbolize a tradition that goes back centuries. The yule log cake consists of a rolled, filled sponge cake, covered with rich chocolate frosting to resemble tree bark. They are then often decorated with powdered sugar, meant to look like snow, meringue or marzipan mushrooms, fresh berries, and any other sort of edible decoration to complete the look of a freshly chopped log.

    Yule Log from Manderfield's Home Bakery

    The yule log cake has a long and delicious history:

    The custom of burning the Yule Log goes back to before medieval times during Europe’s Iron Age. The word “yule” was the name of the old Winter Solstice festivals in Scandinavia and other parts of northern Europe. During that time, Celtic Brits and Gaelic Europeans would celebrate the Winter Solstice and the days finally becoming longer, signaling the end of winter.

    Yule Log from LushLife Vegan Bakery

    Originally, the Yule Log was an entire tree that was carefully chosen and brought into the house. The burning of the log symbolized the cleansing of the previous year and the ushering in of the new spring. The largest end of the log would be placed into the fire while the rest of the tree stuck out into the room. Once the log was burned, the ashes were considered valuable because they contained medicinal benefits and would guard against evil. Some kept the ashes inside their houses because they believed it would protect the house from lightning, which was important during a time when houses were mostly made of wood.

    Yule Logs from Hill Top Bakery

    The custom of the Yule Log spread all over Europe and different types of wood are used in different regions. In England, oak is traditional; in Scotland, birch was used; while in France, cherry was the tree of choice. Of course, soon hearths became smaller, so the logs did too. In some cases, different chemicals (like those found in wine and salt) would be sprinkled on the wood to create different colored flames when the log was burned.

    Yule Log from Sweet Perfections Bake Shoppe

    While it’s hard to pinpoint exactly when the first yule log cake was created, but based on the ingredients, it could’ve been as early as the 17th century. However, it wasn’t until the 19th century that Parisian bakers popularized the cake, and different bakeries became known for their more elaborate and elegant decorations. It is believed that the cake was created to symbolize the yule log tradition in places like Paris where burning a yule log wasn’t practical because of the lack of large fireplaces in the crammed city apartments.

    Yule Log from Carl's Cakes

    While yule log cakes aren’t as popular today, they are still a favorite Christmas dessert in many households and a favorite for bakeries to display in their storefronts this time of year. So celebrate the holidays and the welcome in the New Year with this symbolic and tasty tradition! We guarantee yule love it!

    Find Yule Logs at one of these WBA member bakeries:

    Carl's Cakes 

    Clasen's European Bakery

    Hill Top Bakery

    Linda's Bakery

    LushLife Vegan Bakery

    Manderfield's Home Bakery

    O&H Danish Bakery

    Rocket Baby Bakery

    Sweet Perfections Bake Shoppe

    The SweetSpot Bakehouse

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 9 - Christmas Cookies

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