bake - May 2017 - 27

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Baking Is All In The Family
Baking has been in the Manderfield family for four generations.
Manderfield's Home Bakery got its humble beginnings in 1934
when Frank and Marie Manderfield opened their doors in Fox
Valley, Wisconsin. It continued successfully until Frank retired
in 1964. Frank's son Dennis opened a bakery in Menasha,
Wisconsin, and ran it for 16 years before he sold it in 1972.

Deborah Ott shapes Bredele d'Alsace, a sweet French biscuit.

member of the Elite de la Boulangerie Internationale
Sourdough bread with sesame seeds and artisan cheese
Savory muffin with a thyme ﬁlling
Moringa bread
Thyme crackers for appetizers
Francois Wolﬁsberg, Switzerland
Second generation owner of Boulangerie-Patisserie
Wolﬁsberg in Geneva, and president of the Richemont Club
Switzerland, as well as jury member at the Louis Lesaffre
Cup 2015 and the Coupe du Monde de la Boulangerie in
2016. Member of the Elite de la Boulangerie Internationale
Saint-Gallois Bread
World-famous "Animal Breads" made of country dough
Braided Brioche
Pablo Carmona Valverde, Costa Rica
Candidate at the Louis Lesaffre Cup 2015 who works at his
family's bakery, Villapastel in San Jose
Used several decorative doughs to build an artistic showpiece throughout the weekend.
Created an Intergalactic Bakers Federation sculpture
incorporating elements from each presenter's country and
demonstrated techniques for components and assembly.

Dennis' kids all had a passion for baking. So in 1979, they
reintroduced Manderfield's Home Bakery to Appleton,
Wisconsin. Today, this third generation of bakers-Mike, Paul,
Jerry, Doug and Matt-continues to run the full-line retail
bakery. It offers doughnuts, muffins, Danish, iced and decorated
cut-out cookies, cakes and Artisan breads. And in 2012, Travis
Manderfield, great-grandson of Frank, proudly joined the
family business.
"We all got started in the business because we grew up with
parents who were bakers," said Doug Manderfield. "We are all
creative in our own ways, and have found our strengths that
helped bring about our success."
Though the business has grown over the past 35 years, they
remember their roots, and maintain a home-town feel in the
bakery. "We treat all of our customers as guests in our home,"
said Manderfield. "We focus on consistent quality products with
excellent customer service." The bakery has gone from one
location with 15 employees to three locations with 120
employees.
"Using flavors from International® Bakers Services (IBS) has
helped our bakery produce consistent, unique and very flavorful
products that our customers enjoy on a regular basis," said
Manderfield. "My father used these flavors for over 30 years, and
we continue to use the same formulas and flavors. The flavors
include True Butter, B&V®, Cinnabutter blend and V&R® for
our tasty treats."
If you want flavors that keep your customers coming back time
after time, turn to International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by fax at ,
or visit our website at: XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services, 1902 North Sheridan Ave.,
South Bend, Indiana 46628.

bakemag.com | MAY 2017 > 27
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bake - May 2017

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