Congratulations to Sweet Perfections Bake Shoppe, located in Waukesha, WI, on being named the 2023 Bakery of the Year by the Wisconsin Bakers Association (WBA). The award was presented on Sunday, April 23, 2023 during the WBA’s Member Awards and Appreciation Night in Brookfield, WI. 

Sweet Perfections Bake Shoppe was among four Wisconsin bakeries that were nominated for the 2023 Bakery of the Year award. Past winners of this award voted to determine this year’s winner. 

The recipient of the Bakery of the Year award remained a secret until the moment the name of the bakery was revealed. Ken and Peggy Heil, owners of Sweet Perfections Bake Shoppe and long-standing members of the association, were in attendance to accept the award. Ken and Peggy were both surprised and thrilled to accept the award on behalf of their bakery and staff. 

"We are so humbled and honored to receive this amazing award and couldn’t have made this all happen without our incredible staff. Our lives have been enriched by the decades of support and camaraderie from the WBA and its members,” said Ken Heil.

Peggy Heil added, “We hope you will join us this June in celebrating the 20th Anniversary of serving our loyal community with many years of sweet memories."

The Bakery of the Year award dates back to when it was first presented back in 2001 and recognizes an outstanding bakery operation annually. The purpose of the award is to highlight the success and accomplishments of WBA Member bakeries.  This year’s Bakery of the Year award was sponsored by Valley Cooperative Association. The Heils received a permanent trophy to display in their bakery. 

Founded in 2003, this year’s Bakery of the Year recipient is a family-owned bakery that was born in the lower level of their Town of Brookfield home, licensed and insured to create wedding cakes for their local community which lasted just under 2 years before opening their first retail store in Downtown Waukesha. Their downtown location was simply bursting at the seams after 10 years. They completely designed their new location (about 3 times the size of the downtown location) to allow for many years of growth.

Specializing in wedding cakes, custom desserts, and European pastries, co-owners and husband and wife dynamic duo Ken and Peggy Heil credit the success of Sweet Perfections Bake Shoppe to their belief in great taste, exquisite presentation, and first-rate customer service. Long time WBA members and Board Members, they have volunteered their time to WBA in many ways including doing in-person baking demonstrations at trade shows, hosting bakery tours, and being involved with board committees throughout the years.

Ken has also served as a Baking/Pastry Arts advisory committee member at MATC Milwaukee for over 22 years, Baking/Pastry Arts advisory committee member at WCTC in Pewaukee for 4 years, and together Ken and Peggy have offered many in-house baking internships to local students.

Visit https://www.sweetperfections.com/ to learn more about Sweet Perfections Bake Shoppe.

CVTC Student Takes First Step Toward Master Baker

Shelby Tuschl of Colfax first student in baking track of CVTC’s Culinary program

Eau Claire, WI - Chippewa Valley Technical College Culinary Management student Shelby Tuschl has taken the first step toward becoming a Master Baker by recently passing a test to become a Certified Journey Baker. She doesn’t know if she’ll ever earn the highest distinction for a baker, but she knows she wants to make a career out of being a baker.

“I’d like to work in the field and gain some more experience and maybe open my own place in a few years,” said Tuschl, a 2019 graduate of Colfax High School still living in the community.

CVTC’s Culinary Management program started in 2018 and has grown since then. Students now have the option of following the traditional culinary track or a track that specializes in baking. Tuschl became the first student to choose the latter option.

Bob Chaffee, CVTC’s Baking Arts instructor and a Master Baker himself, explained that to take the Certified Journey Baker test, Tuschl needed two years of experience in baking. Before enrolling at CVTC, Tuschl worked at a pizza business in Colfax, where she made the breads and crusts.

Chaffee noted that Tuschl did very well on the test, scoring 91 percent. 

“I’m very proud of that,” Tuschl said. “The next step for her would be the Certified Baker test, which includes production components and requires four years of experience. The Master Baker test requires eight years of experience and takes two days to complete.

Right now, Tuschl’s thoughts are on her immediate future. “I was in the CVTC Liberal Arts program for one semester before starting Culinary Management,” she said. “I couldn’t see myself transferring to a bigger university. I like the hands-on aspects of CVTC, and in culinary, you never stop learning.

Tuschl continues to gain experience as a baker. She started work for a bakery in Augusta in October. She expects to graduate from CVTC in December.

With over 115 programs offered both online and on-campus, Chippewa Valley Technical College delivers superior, progressive technical education which improves the lives of students, meets the workforce needs of the region, and strengthens the community. CVTC programs are designed with input of business and industry to prepare graduates for today’s jobs, with 95 percent employed within six months of graduation and associate degree graduates earning an average annual salary of $47,452.

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.  

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: 
https://shallwedancefoxcities.com/dancer/shane-griesbach/#1470685502410-5db95837-bb1a5a73-0432
Make sure to watch Shane’s rehearsal video, too! 

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.”

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.

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 https://www.neatosbakeshoppe.com/ for more information or email neatos.bakeshoppe@gmail.com.

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!

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: https://www.eventbrite.com/e/paczki-preview-party-tickets-54605120385

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.

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