IBIE, show daily - Sunday - (Page 16)

10 minutes Don’t miss the 237+ with a baker: new vendors seeking to be faster , better more , profitable ynn Schurman knows what she wants out of IBIE 2013: new ideas to make her bakery run better and faster. “And I look forward to the opportunity to see new products to offer our customers,” she added. Ms. Schurman is co-owner with her husband, Dale, and brother-in-law, Brian, of Cold Spring Bakery in Cold Spring, MN. She serves on IBIE’s education committee and has chaired educational programs for the Retail Bakers of America. Naturally, the educational program holds high interest for her. “I’m really looking forward to hearing John Lupo again,” she said. Mr. Lupo, owner of Grandma’s Bakery, a two-location wholesale-retail business based at White Bear Lake, MN, will explain how to “Organize Your Bakery for Profit” tomorrow. Ms. Schur- L man and her daughter heard him speak at a gathering of Minnesota bakers recently. “He has organizing ideas and lists of ways to make your bakery more efficient and organized. We are still going through them and what we learned from him,” she said. What IBIE participants go home with depends on their focus. Topics that hold special interest for Ms. Schurman include discussions of gluten-free formulating and whole grain baked products, both taking place today. “When people first started with gluten-free, most of what they did was just take the gluten out,” Ms. Schurman said. “But today they’re working on taste, mouthfeel and other quality aspects. It’s the same with whole grain. “You have top people from the milling companies talking about how to make foods healthier “I wish I could bring all my bakers to IBIE. Most of us have bakers who didn’t go to baking schools. They learned on the job. The IBIE programs can help make them better bakers.” Lynn Schurman, Cold Spring Bakery 16 • IBIE • Sunday, October 6, 2013 with whole grains and to make them something consumers will want to buy,” she said. Another “don’t miss” session for Ms. Schurman is the discussion of “Retail Bakery Design,” also set for today. In it, two retail bakers — Kelly Delany, owner of Cakes for Occasions, Danvers, MA, and Penny Karas, owner and executive pastry chef at Hello Cupcake, Washington, DC — will talk about the process they went through to redesign their bakeries, front to back. “I wish I could bring all my bakers to IBIE,” Ms. Schurman said. “Most of us have bakers who didn’t go to baking schools. They learned on the job. The IBIE programs can help make them better bakers.” Expo’s competitions assure show-goers of much to learn and experience. The California Raisin Marketing Board’s America’s Best Raisin Bread contest promises to be an exciting competition, as does the revamped cake decorating event. There are also the pizza and pie pavilions. “It will be interesting to see how these go over,” Ms. Schurman said. “That will help determine what IBIE 2016 brings.” Looking at business conditions as she made plans to attend IBIE, Ms. Schurman noted that manpower is the most difficult challenge she faces. “We struggle to keep employees,” she said. “Unemployment in our area is under 5%, and that makes it hard for us to find people to fill our positions. It’s a problem other bakers share. “That’s why I’m looking for more equipment and products that can make bakery operations better, faster and easier,” she continued. These plans include electronic upgrades to current systems. IBIE will give her plenty of technology and products look at. “We’re going to have so many vendors, 763 as of early August, and 237 are new to IBIE,” she noted. Ms. Schurman plans to bring home as much new information as possible. “Many of the sessions will offer their handouts in electronic form,” she said, “allowing me to forward them to my employees.” At Expo, she usually takes extensive notes. “I can’t bring all my bakers to the show, so I will pick up material and earmark things for my staff, sharing my notes, too.” Looking back, Ms. Schurman recalled, “My first Baking Expo was in 1981. We’ve been to most but not all. In 2001, when 9/11 happened, we were in the airport waiting to fly to Las Vegas.” — Laurie Gorton

Table of Contents for the Digital Edition of IBIE, show daily - Sunday

IBIE, show daily - Sunday