Make Something Deliciously New
Watch, learn and do. At All Things Baking, you have dozens of hands-on opportunities right on the show floor to gather creative ideas and learn practical tips from the experts that can be applied immediately to enhance and improve your own retail offerings. Hone your technique, polish your skills and spark your imagination at these high-value demos.
All demos are free and held on the show floor in the Demo Theatre.
Sunday, Sept. 9
10:30 AM | Legumes and Integral Wheat Flour Tiger Bread
Dominique Homo, California Raisin Marketing Board
This very trendy tiger bread is prepared from a blend of integral wheat flour and a variety of grains like quinoa, wild rice and millet and legumes as lentils, yellow and green split peas. The California raisins add a touch of sweetness which is perfect for a healthy breakfast or snack bread. Tiger breads are easy to recognize as they appear with a nice cracked aspect. This bread features a light curry topping.
Sponsored by the California Raisin Board
11:30 AM | Boosting Sales with Hispanic Customers through Seasonal Opportunities
Jose Perez and Jose Larrain, BakeMark
In addition to Halloween and Christmas, the holiday season also offers two great opportunities to increase sales with your Hispanic customer base. Attend this session to learn more about how you can increase your sales on Día de los Muertos (Nov. 2nd) and Día de los Reyes (Jan. 6th), and how to make the traditional pan de muerto and rosca de reyes, using Trigal Dorado bakery ingredients.
12:30 PM | Working with Chocolate
Speaker TBD
Description coming soon!
1:30 PM | Cake Sculpture Structure Demonstration
Roland & Marsha Winbeckler
This demonstration will show various methods of constructing structures for cake sculptures including a variety of construction materials and their recommended applications. See how everyday materials from your local hardware store can be converted into a cake sculpture structure.
2:30 PM | Whole Grain Rye Bread
Jay Freedman, Product Applications Specialist, Bay State Milling
One approach to baking healthier products is to add whole grains, but incorporating whole grains into an existing formulation requires adjustment to the process and bake time. Jay Freedman of Bay State Milling Company will help you take some of the guess work out of creating a nutritious whole grain rye bread without sacrificing the taste and texture rye fans expect.
Monday, Sept. 10
10:30 AM | Increasing Cake Sales with the Traditional and Popular Tres Leches Cake and the Many Delicious Varieties
Jose Perez and Jose Larrain, BakeMark
The tres leches cake is a staple in any Hispanic bakery or cake shop, and is growing in popularity. This session will demonstrate how easy it is to make traditional tres leches cakes, and other tres leches desserts, using Trigal Dorado bakery ingredients. Attend this demonstration to also learn more about how tres leches cakes can increase your sales and expand your customer base.
11:30 AM | Morning Buns
Dominique Homo, California Raisin Marketing Board
Start the morning with this Whole Grain treat that includes our solar-powered goodness California Raisins.
Sponsored by the California Raisin Board
12:30 PM | Chocolate Truffles and Bon Bons
Speaker TBD
Description coming soon!
1:30 PM | Upscale Donuts = Upscale Profits
Steve Sauer & Larry Daso, Dawn
Steve and Larry will share simple finishing ideas that can take your donuts from plain to “Wow.” Learn how the proper finishing and presentation of your donuts can benefit your bottom line.
2:30 PM | Pie Demo
Bud “the Pie Man” Royer, Royers Round Top Cafe
Bud “the Pieman,” founder of the legendary Royers Cafe in Round Top, Texas, pop. 90, is known for his DELISH pies. The Royer family’s 45 seat gourmet bistro fare café sells 300 to 400 pies every weekend. Additionally, the cafe ships thousands of pies all over the country and thousands more to troops stationed throughout the world by mail order. Bud will demonstrate how his philosophy of the “4 S’s” — Keeping it a SIMPLE, Efficient SYSTEM enables SEAMLESS SERVICE. As Bud the Pieman says, “We are not in the food business, we’re in the marketing business for food and service is what we do!”
Tuesday, Sept. 11
10:30 AM | CDC Awards Ceremony
11:30 AM | Edible Appliques
Sara Cox, Bakery Crafts Cake Designer
Learn how to add a new element to your wedding and special occasion cakes with edible appliques. Sara will share ways to add color and design to your cakes using edible image paper.
12:30 PM | Sheeters – How to Eliminate the Rolling Pin in Your Bakery
David Kollar, Bakery Specialist, Rondo
Discover how sheeters offer more consistent laminating and rolling out of doughs. Any dough that is currently being rolled out with a rolling pin can be sheeted out–even cookie dough. See how you can save time and money while producing a more consistent product.
1:30 PM | Gluten-Free Raisin Newton
Dominique Homo, California Raisin Marketing Board
An absolutely delightful product that features a raisin paste filling. Consumers can enjoy even with a gluten intolerance!
