Milling & Baking News - August 4, 2015 - 20

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have
the flavors your customers deserve.

20 / August 4, 2015 XMilling & Baking News

People X

Steve Fehr, wife die from injuries
sustained in airplane crash
DALLAS - Charles S. (Steve) Fehr,
a longtime baking industry executive,
died in a plane crash in southern Oklahoma July 26. His wife, Vicki W. Fehr,
was gravely injured in the crash and died
July 30 at The Medical Center of Plano in
Plano, Texas. The crash occurred after Mr.
Fehr reported losing engine power, according to the Fort Worth Star-Telegram.
Both Mr. and Mrs. Fehr were 64 years old.
The Fehrs were flying from Springfield,
Mo., to Fort Worth, Texas. The plane crash
occurred just outside of Colbert, Okla.,
about 100 miles northeast of Fort Worth.
The single-engine Beechcraft Bonanza was
found in a wooded area near a country road.
Early in his career, Mr. Fehr worked for
Fehrmead Foods, and in 1992 he established Fehr Foods, Inc., in Abilene, Texas,
and led the company until the business was
sold to Grupo Nacional de Chocolates S.A.
(G.N.C.H.), Medellin, Colombia, in 2011.
Fehr is a cookie manufacturer with production facilities in Texas and Oklahoma.
It sells its products principally under the
Lil' Dutch Maid, Sun Valley and Tru-Blu
brands. Until recently Mr. Fehr was on the
board of directors of the business, which
has been renamed AbiMar Foods.
Also during his career, Mr. Fehr served
on the board of the Biscuit and Cracker
Manufacturers' Association. He was also
an active member of the Privy Council.
Following the sale of Fehr Foods, Mr.
Fehr was involved with mining and exploration interests in southern Utah, an
enterprise with which the Fehr family has
been involved for longer than 60 years.
A native of Little Rock, Ark., Mr. Fehr
was raised in Dallas and graduated in
1974 from Southern Methodist University

in 1974 with a degree in business.
Mr. Fehr was an Eagle Scout and an accomplished private pilot. He served as a director on the Abilene Airport Development
Board. Additionally, he served on numerous
other for-profit and non-profit boards, including the Abilene Industrial Foundation.
Both he and his wife were active members
of First Central Presbyterian in Abilene.
Mr. Fehr was preceded in death by his

Vicki W. Fehr, left, with Charles S. Fehr.

father, I.N. "Newt" Fehr, a baking executive for many years with Campbell Taggart
and later with Fehr. Survivors include his
mother Doris Dickey Fehr of Dallas, brother Roger Fehr of Austin, Texas, son Bart
Fehr of Houston, son Brian Fehr of Dallas,
granddaughters Vail Linnea Fehr and London Jean Fehr of Minneapolis, and granddaughter Charlotte Lucile Fehr of Houston.
At the time of his death he was anticipating
the birth of twin grandchildren, Alice Victoria and Charles Boone. Mr. Fehr and his
wife had been married for 42 years.
In lieu of flowers, donations may be
directed in Mr. Fehr's name to M. D.
Anderson Cancer Center, P.O. Box 4486,
Houston, Texas, 77210-4486. MBN

New MGPI baking scientist to
work with protein, starches
ATCHISON, KAS. - Sarah Gutkowski
has been named baking application scientist at MGP Ingredients, Inc., the Atchisonbased company. She will develop
formulations with MGPI's protein
and starches for existing and future
customer applications, and she will
conduct lab experiments on new ingredients. The position also involves
producing lab samples and providing product demonstrations in cus- Gutkowski
tomers' food production facilities.
Ms. Gutkowski received a master
of science degree in grain science and
carbohydrate polymers at Kansas State

University in Manhattan, Kas. She
worked as a graduate research assistant
at the university, conducting analysis
tests on starch ingredients. Previously, Ms. Gutkowski was a food
science intern for MOM Brands in
Lakeville, Minn.
Ms. Gutkowski received a bachelor
of science degree in food science from
the University of Minnesota, Minneapolis, in 2011. While holding a variety of research positions throughout
her time as a student, she earned awards
through her participation in the Institute of
Food Technologists. MBN
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 4, 2015

Table of Contents for the Digital Edition of Milling & Baking News - August 4, 2015