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West Allis, Wis.—The Wisconsin Bakers Association (WBA) is proud to announce the 2010 recipients of the WBA Bakers Best Seal of Excellence. This program was held in conjunction with the Wisconsin Restaurant Expo in Milwaukee March 8-10.
The program was started in 2009 to give WBA member businesses the opportunity to showcase their best products. Products in each category were not judged against one another, but against a set of standards for that particular product. Categories change from year to year and this year’s were:
1.) Whole Grain Pan or Artisan Breads– Any form of fermentation or production method which embraces the proper use of any or all whole grain products to produce distinctive breads available to the public on a regular basis. No frozen dough entries allowed.
2.) 3-D Mini Cakes - Entry must be focused on the individual serving or in such scale as not to exceed three total servings for the finished entry. Entry should be detailed with flowery, proper tubing, and other decorating technique in proper scale to size and consistency or appropriate stature. Presentation may be plated or displayed in any fashion as would be appropriate for retail purchase in a bakery, bakery cafe, or other facility which serves baked type food products.
3.) Creative Cake Donuts - Varieties that make your bakery case say “We are the best!” Flavored, iced, topped, or any combination to make your special cake donut really catch the eye of your "customer," creating that unique flavor only perfectly handled cake donuts can achieve!
4.) Perfect Puff Pastry - Turnovers to strudel, pockets to napoleons! What makes customers grab the light and airy flaky creations of height, elegance, and eye appeal! Baked to ultimate perfection, nothing could be better!
5.) Danish or Sweet Dough Coffee Cake - Rich, full flavored goodness with the right blend of fruit, nuts, or other ingredients that make your offering the very best in Wisconsin.
The judges for the program were WBA members Bruce Smith; Jenn Solloway-Malvitz, from Fox Valley Technical College in Appleton, Wis.; and Ken Heil from Sweet Perfections Bake Shoppe, Waukesha, Wis.
This year’s winners, with business name and contact person:
3-D Mini Cakes
O&H Danish Bakery, Racine, Wis. – Michael & Mary Olesen
Perfect Puff Pastry
O&H Danish Bakery, Racine, Wis. – Michael & Mary Olesen
Whole Grain or Artisan Bread
Uncle Mike’s Bake Shoppe, De Pere, Wis. – Mike Vande Walle
About the WBA
The WBA
is a non-profit 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 affecting them, and representing members’ interests at the state and
federal government levels. Organized in 1905, the WBA is made up of retail and
wholesale bakeries; multi-unit operators; supermarket
bakeries; specialty shops; bakery suppliers; college bakery programs;
manufacturers and associate members. There is also a student membership
category to bring future members of the industry into the fold. Visit
www.wibakers.com for more information and event updates. The WBA Member
Services Center is located at 2514 S. 102nd St., Suite 100, West
Allis, Wis.
Photos are available upon request.
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