IBIE Retail Recap 2013 - 22

The following are this year's winners by category:
BREAKFAST WINNERS

JUDGES PRIZE PROFESSIONAL

Top Student: Samantha Ring, Kendall
College (Chicago) with her "Sweet
Potato Raisin Roll"

Silver: Kristin Troester, St. Peter's Bakery
(Elverson, PA) with her Sultana Sunﬂower
Bread

GRAND PRIZE PROFESSIONAL

IDEA PRIZE PROFESSIONAL

Gold: Robert Nieto, Jackson Family
Wines, (Fulton, CA) with his "Raisin
Chardonnay Brioche"

Bronze: Robert Sarubbi, Marriott Int'l/
Ritz Carlton, (Key Biscayne, FL) with his
Hard Crusted Raisin Pecan with Sweet
Potato and Cinnamon

Winners were selected based on their
formula's taste, appearance, originality
and value. Formulas that featured 100
percent whole grains and/or gluten-free
ingredients were also recognized. In
addition to industry-wide recognition,
the 12 winning bakers will receive a ﬁveday California educational vacation with
visits to the Culinary Institute of America,
Yosemite National Park and the San
Joaquin Valley - home of the California
raisins.

JUDGES PRIZE PROFESSIONAL
COMMERCIAL WINNERS
Silver: Kaitlyn Guest, Gold Coast
Ingredients (Commerce, CA) with her
"Golden Raisin Getaway"

Top Student: Kathy Zibilich, El Central
Culinary School (Dallas, TX) with her
"Raisin Paska Bread"

IDEA PRIZE PROFESSIONAL
GRAND PRIZE PROFESSIONAL
Bronze: Nancy Cain, Against the Grain
Gourmet (Brattleboro, VT) with her
"Raisin the Bar" (a gluten-free product)

Gold: Sandy Kim, Chabaso Bakery (New
Haven, CT) with her "Spide Trader's
Raisin Stick" 

ARTISAN WINNERS

To qualify, contestants submitted
formulas for raisin bread and raisin
bakery products currently available in the
market or planned for sale in the future.
Applications were submitted along with
color photos of the cut cross section and
whole ﬁnished loaf raisin breads, and at
a minimum, must include 50 percent of
raisin content to dry ﬂour weight while
other raisin bakery products must include
a minimum of 25 percent raisins to dry
ﬂour weight.

JUDGES PRIZE PROFESSIONAL
Top Student: Bradley Price, Kansas State
University, (Manhattan, KS) with his
"Raisin & Harvest Pear Focaccia"

Silver: Daniel Swift, University of Nevada
(Las Vegas, NV) with his "Chocolate
Raisin Bread"

GRAND PRIZE PROFESSIONAL
IDEA PRIZE PROFESSIONAL
Gold: Nicky Giusto, Central Milling
(Petaluma, CA) with his Raisin de Soleil
(Grape of the sun)

< 2013 IBIE Recap | bakemag.com

Bronze: Alphonse Beccard, 5 Generation
Bakers (McDonald, PA) with his "Rum
Raisin Christmas Swirl".

California Raisin content could include
California Natural (Sun-Dried) Seedless
Raisins, California Golden Seedless
Raisins, other California Raisins, California
Raisin Paste and/or California Raisin Juice
Concentrate. 
For more information, see
www.loveyourraisins.com.

bakemag.com | 2013 IBIE Recap > 22

http://www.loveyourraisins.com http://www.bakemag.com http://www.bakemag.com

IBIE Retail Recap 2013

Table of Contents for the Digital Edition of IBIE Retail Recap 2013

IBIE Retail Recap 2013 - 1
IBIE Retail Recap 2013 - 2
IBIE Retail Recap 2013 - 3
IBIE Retail Recap 2013 - 4
IBIE Retail Recap 2013 - 5
IBIE Retail Recap 2013 - 6
IBIE Retail Recap 2013 - 7
IBIE Retail Recap 2013 - 8
IBIE Retail Recap 2013 - 9
IBIE Retail Recap 2013 - 10
IBIE Retail Recap 2013 - 11
IBIE Retail Recap 2013 - 12
IBIE Retail Recap 2013 - 13
IBIE Retail Recap 2013 - 14
IBIE Retail Recap 2013 - 15
IBIE Retail Recap 2013 - 16
IBIE Retail Recap 2013 - 17
IBIE Retail Recap 2013 - 18
IBIE Retail Recap 2013 - 19
IBIE Retail Recap 2013 - 20
IBIE Retail Recap 2013 - 21
IBIE Retail Recap 2013 - 22
IBIE Retail Recap 2013 - 23
IBIE Retail Recap 2013 - 24
IBIE Retail Recap 2013 - 25
IBIE Retail Recap 2013 - 26
IBIE Retail Recap 2013 - 27
IBIE Retail Recap 2013 - 28
IBIE Retail Recap 2013 - 29
IBIE Retail Recap 2013 - 30
IBIE Retail Recap 2013 - 31
IBIE Retail Recap 2013 - 32
IBIE Retail Recap 2013 - 33
IBIE Retail Recap 2013 - 34
IBIE Retail Recap 2013 - 35
IBIE Retail Recap 2013 - 36
IBIE Retail Recap 2013 - 37
IBIE Retail Recap 2013 - 38
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
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