On the first day of our 12 Days of Christmas Desserts,
we are featuring the Traditional Christmas Stollen!

Stollen from Rocket Baby Bakery

Stollen is a fruit bread containing candied or dried fruit, nuts and spices and is often covered with powdered sugar or icing sugar.

Stollen (or Christstollen) is a tradition dating all the way back to 14th century Germany! Germans baked stollen loaves during advent, a holy season of the Christian church to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebration.

Stollen from Linda's Bakery

Some believe the Stollen was designed to symbolize baby Jesus wrapped in swaddling clothes. Another legend is that the hump on the loaves represents the humps of the camels that carried gifts to the baby Jesus on the first Christmas; the candied fruits and raisins represent the precious jewels and gifts in the camel’s packs.

Stollen from Neato's Bake Shoppe

Advent time was also a season of fasting and according to church doctrine a stollen was to be made only from flour, yeast and water and oil. Butter and spices were banned from the bakery, so the resulting cake was tasteless and hard. In 1450, in medieval Saxony, the Prince Elector Ernst and his brother decided to petition the Pope in Rome to remedy this problem. Five popes died before Pope Innocent VIII, in 1490, sent a letter to the Prince, known as the "Butter-Letter" which granted the use of butter, but only for the Prince and his household. Others were also permitted to use butter, but on the condition of having to pay a tax. The ban on butter was fully removed when Saxony became Protestant. Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients.

Stollen from Manderfield's Home Bakery

The stollen has a very rich history in the city of Dresden, where every year Stollenfest takes place. The tradition of baking Christmas Stollen in Dresden dates back to the 15^th century; in 1560, the bakers of Dresden offered the rulers of Saxony stollens weighing 36 pounds each as gifts!

Stollen from O&H Danish Bakery

Fun fact: The largest Stollen was baked in Dresden in 2010; it was 72.1 meters long!

This year, enjoy a taste of this Old World tradition with a delicious, powdered or iced Stollen!

Find an Old World Stollen at one of these WBA member bakeries:

Clasen's European Bakery

Hill Top Bakery

Linda's Bakery

Manderfield's Home Bakery

Neat-O's Bake Shoppe

Nino's Italian Bakery

O&H Danish Bakery

Rocket Baby Bakery

Sweet Perfections Bake Shoppe

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

Next post:
Day 2 - Chocolate Truffles

Congratulations to Waukesha County Technical College!

Waukesha County Technical College, located in Pewaukee, WI, has been named the Bakery of the Month for April 2018 by the Wisconsin Bakers Association (WBA).  The technical college earned the honor for hosting the WBA’s Spring Bakers Forum on Monday, April 23, 2018.

Bakers Forums are networking and educational events for WBA members and other baking industry representatives.  

During the Spring Bakers Forum, attendees had the opportunity to tour WCTC’s campus including the kitchen classrooms and baking lab.  Chef Michelle Gasparek demonstrated how to cover cakes and pastries with different types of glazes.

Attendees at the forum also participated in a group discussion about online ordering and delivery, food trucks, and pop-up food experiences. 

The Bakery of the Month Award was presented to Bradley Beran, Associate Dean of Hospitality, Culinary, Baking & Pastry by WBA’s Executive Director, Jessica Hoover.

Waukesha County Technical College offers a Technical Diploma in Baking & Pastry Production.  The hands-on program prepares students for a career in the bakery field.

For more information about Waukesha County Technical College, visit: https://www.wctc.edu

Following the forum, WBA Members were invited to tour a few WBA member bakeries in the Pewaukee area including: Molly’s Gluten Free Bakery, The Extra Special Touch Bakery, and Sweet Perfections Bake Shoppe.

PRESS RELEASE
March 17, 2018
Contact:  Jessica Hoover, Executive Director
Email:  jessica@wibakers.com
Phone: (414) 258-5552

Congratulations to Linda’s Bakery, located in West Salem, WI, on being named the 2018 Bakery Operation of the Year by the Wisconsin Bakers Association (WBA).  The award was presented on Monday, March 12th, 2018 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.

Five Wisconsin bakeries were nominated for the 2018 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.  Marc and Sue Anderson, owners of Linda’s Bakery and long-standing members of the association, were in attendance to accept the award.  

Anderson was happy to accept the award on behalf of his bakery and staff.  "I just couldn't do it without our staff," said Anderson.  "They are the reason that we are successful.  You can have a great product but it's the superior customer service that makes you special."  In addition to the Bakery Operation of the Year award, Linda's Bakery also claimed three best of show awards for their donut entries plus additional honors for long johns, pies, and a dessert table.

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 Andersons received a permanent trophy to display in their bakery. 

This family owned bakery is located on Highway 16 in West Salem and has been serving La Crosse County and the Western Wisconsin area since 1973.  Linda's Bakery offers a full line of baked goods, bread, decorated cakes, wedding cakes, and more.

Visit the bakery’s website http://www.lindasbakery.com for more information or email marc@lindasbakery.com. 

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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.  

Does Your Bakery Have Bakery Operation of the Year Potential?

The Bakery Operation of the Year Award sponsored by Valley Cooperative Association is a special award presented to one outstanding bakery operation each year.  The purpose of the award is to recognize an outstanding bakery operation annually. The first award was presented at the 2001 annual WBA banquet.

All the winners through the years are:

2017:  Simma's Bakery, Wauwatosa, Wis.
2016:  Augusta Bakery, Augusta, Wis.
2015:  Tamara’s the Cake Guru, Oshkosh, Wis.
2015:  Simple Simon Bakery, Appleton, Wis.
2014:  Fosdal Home Bakery, Stoughton, Wis.
2010:  Lane’s Bakery and Gift Shop, Madison, Wis.
2009:  O&H Danish Bakery, Racine, Wis.
2008:  Melody Cookies, Oak Creek, Wis.
2007:  Uncle Mike’s Bake Shoppe, De Pere & Suamico, Wis.
2005:  Scott’s Pastry Shoppe, Middleton, Wis.
2004:  Wild Flour Bakeries, Milwaukee, Wis.
2003:  Manderfield’s Home Bakeries, Appleton & Menasha, Wis.
2002:  Grebe’s Bakeries, Inc. West Allis, Wis.
2001:  Colligan’s Bakery, Plover, Wis.

Each year’s winner receives a permanent trophy to display in their business, indicating the bakery operation and the year the bakery was honored.

How Does the Program Work?

Nominations for Bakery Operation of the Year are submitted online for consideration.  Click here to submit a nomination!

Nominations must be received by Monday, February 12th.

Past winners of the BOY award vote for the current year’s winner. Each year the recipient is kept a surprise until the winner is announced at the WBA annual member event.

Bakery Operation of the Year Must Meet the Following Criteria:

* Contributions to the bakery’s community, non-monetary
* Contributions to the baking industry, non-monetary
* Contributions to the Wisconsin Bakers Association, non-monetary
* Something that qualifies the bakery as an outstanding business
* Must be a WBA member
* Must agree to have the award publicized in the media

Congratulations to Fox Valley Technical College in Appleton, WI

Fox Valley Technical College has been proclaimed the Bakery Operation of the Month for January 2018 by the Wisconsin Bakers Association (WBA).  The technical college earned the honor for hosting the WBA’s Winter Bakers Forum this month.

Bakers Forums are networking and educational events for WBA members and other baking industry representatives.  During the Winter Bakers Forum, attendees took a tour of FVTC’s campus including a visit to Ione’s, a student operated restaurant, and the Jones Dairy Farm Culinary Theater.  Chef Jen McClure demonstrated how to make gum-paste flowers and Chef Julia Steinhiser led a presentation on the advantages of scratch baking in addition to making and using your own flowers for decorating.

Attendees at the forum participated in a discussion about employment opportunities and challenges in today’s baking industry.

The Bakery of the Month Award was presented to Chef Julia Steinhiser and Chef Jen McClure by WBA’s Executive Director, Jessica Hoover.

Fox Valley Technical College offers a Technical Diploma in Baking & Pastry Production.  The hands-on program prepares students for a career in the bakery field.

For more information about Fox Valley Technical College, visit: https://www.fvtc.edu/