bakingbuyer - March 2011 - (Page 10)

INDUSTRY NEWS RBA to Relocate Headquarters The Retail Bakers of America is excited to announce changes in its organizational structure designed to adjust to the changing needs of its members and the baking community. The RBA will be relocating its headquarters to Slidell, LA (suburban New Orleans) on March 1, 2011. Since 2005, RBA has been managed by the Association Management Group (AMG), a Washington, D.C. area firm specializing in non-profit associations. There has been considerable progress under the AMG management, but several dynamic changes have led the Board of Directors to approve a strategic move including: RBA completed a solid partnership with the American Bakers Association (ABA) and BEMA in a very successful 2010 IBIE show in Las Vegas. RBA is launching a new concept “All Things Baking” show with the same partners in suburban Chicago this October. A partnership was formed with ISupport TV and Multiview to make the RBA website more dynamic and an improved member resource while creating a revenue source for RBA. These factors weighed in on the decision of the Board of Directors to return to independent management. In addition, the RBA recently complete a strategic planning where key membership programs were identified, including actions needed to promote and protect industry resources. The New Orleans area was chosen as it provided a more east to west centralized locations; it is in an area of strong RBA affiliate organizations; it has a very advantageous employee base; and the cost of doing business more closely fits the RBA membership than the Washington, D.C. area. Aligning the operational structure and costs will allow RBA to continue to provide top-level education, valued affinity programs for members, a communication link, a watchful eye on governmental actions, a strong certification program, and new and exciting programs identified during the strategic planning process. The RBA is a trade association catering to retail bakeries, allied suppliers, educators, students and other industry partners. Bread Bakers Guild Adds to Board The Bread Bakers Guild of America is pleased to announce that Andy Clark and Phyllis Enloe have been elected to The Guild’s Board of Directors for three-year terms beginning Jan. 1, 2011. Clark is Facility Team Leader at Whole Foods Market-Rocky Mountain Bakehouse in Denver, Colorado, which supplies 27 stores in the area, and has been a member of The Guild since 2001. He received his initial bakery training in his native Massachusetts and later learned the craft of artisan baking at the Daily Bread Bakery and Café in Colorado. Clark says, “It’s a tremendous honor to serve on the Guild Board - to help revive Old World baking traditions and help the global industry get back to its roots.” Enloe was a surgical nurse for over 20 years before making a career change to baking. She studied with artisan baking experts Didier Rosada and Philippe LeCorre, and in 1994 she and her husband, George, opened The Village Bakery Café in Amarillo, Texas, specializing in European-style artisan breads and pastries. She has been a member of The Guild since 2000. Enloe says of her election to the Guild Board, “I am really excited about this opportunity to work with this passionate group of bakers and to serve the artisan baking community.” The Bread Bakers Guild was formed in 1993 to shape the skills and knowledge of artisan baking. Caravan Names Director, Food Ingredient Sales Caravan Ingredients is pleased to announce the promotion of Keith Clemens to Director, Food Ingredient Sales. Clemens has played a key role on the Food Ingredients team for the past three years and has over 20 years of experience in the food industry. This experience includes positions as Vice President of Sales, Quality Control, Technical Service CLEMENS Manager, General Manager and Marketing Director. Clemens will be responsible for leading the Food Ingredients group in reaching their growth and development targets. Bill Gambel, Vice President Sales, Food Ingredients and Milling said, “Keith’s strong leadership, experience and work ethic have proved to be invaluable to the organization.” 10 · BAKING BUYER · MARCH 11

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

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