Snack Food & Wholesale Bakery - November 2008 - (Page 22)

Industry News And the Winner Is Drum roll, please. In the artisan bread category, the judges for America’s Best Raisin Bread Contest awarded co-grand prizes to Luminita Cirstea of Bennison’s Bakery in Evanston, Ill., for her Raisin Rye Bread and to Lionel Vatinet of LaFarm Bakery in Raleigh, N.C., for his Raisin Vanilla Bean Torsade. In the commercial category, Patrick Finney of Roman Meal in Tacoma, Wash., received the grand prize for his Salsa Latina Raisin Bread. In addition to the grand prizes in the artisan category, Larry Lobe of Dawn Foods in Phoenix, Ariz., won the Judges Prize for his California Raisin Harvest Bread. Idea Prizes went to Anthony Sapia of Gemelli’s Bakery in State College, Penn., for his Breakfast in BrEaD and to Michael Vande Walle of Uncle Mike’s Bakery Shoppe near Green Bay, Wis., for his Cinnamon Raisin Walnut Bread. Sponsored by the California Raisin Marketing Board, the contest was created to discover the best California Raisin Breads in North America. The goal is to make consumers and other bakers more aware of the availability of raisin breads through the various trade channels where the winning contestants compete in their local areas. The event was held October 10-11 at the American Institute of Baking in Manhattan, Kan. In all, 20 ﬁnalists participated in the contest. The judges awarded prizes based Patrick Finney of Roman Meal, Tacoma, Wash., captured the grand prize for the commercial category with his Salsa Latina Raisin Bread at this year’s America’s Best Raisin Bread Contest. Photo courtesy of CRMB on the raisin bread’s appearance, taste, texture and value to the consumers. Bakers also were critiqued for their creativity in the look of the ﬁnished products, the use of ingredients and for their skills in the efﬁciency and professionalism exerted in preparing their breads. All the ﬁnalists received medals, and the 10 winners also received engraved plaques and a trip to California next spring to tour the California Raisin industry and a visit to California’s wine country. For more information on the winners, check out www.loveyourraisins.com. Alpha Baking Solidiﬁes Management Team In a move to position the company for future growth, Chicagobased Alpha Baking Co., Inc., promoted three employees to newly created positions. Joe Nemethy, a 13-year veteran with the company, was named vice president of sales, retail division while Tim Gill, an 11-year veteran, assumes the position of vice president of sales, frozen foodservice division. Alpha Baking also selected Gary Narcisi, a 19-year veteran, as group vice president, frozen foodservice and retail divisions. “We have the infrastructure in place, the business in place and now we have the right people in position to continue to grow the business, says Michael Marcucci, company CEO. “It’s a ” good ﬁt all around. ” Alpha Baking distributes fresh bread in the upper Midwest and frozen bread nationwide. Its brands include S. Rosens, Mary Ann, Natural Ovens, Kreamo and Golden Hearth. From left: Joe Nemethy, Gary Narcisi and Tim Gill were promoted by Alpha Baking Co. 22 Snack Food & Wholesale Bakery - NOVEMBER 2008 www.snackandbakery.com http://www.loveyourraisins.com http://www.snackandbakery.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - November 2008

Snack Food & Wholesale Bakery - November 2008 Contents Editor’s Note Cover Story: The Comeback King Royal Treatment Let Freedom Ring New Products The Heat is On Engineering Management Going in New Directions Warm Up with Cold Treats The Final Word

Snack Food & Wholesale Bakery - November 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.