IBIE - The Retailer's Guide to IBIE - July 2022 - 46

IBIEDUCATE
11:00 AM - 12:00 PM
How La Brea Bakery & Otis
Spunkmeyer Earned Their Crust During
the Pandemic - Raising Dough in
Unexpected Places!
Speakers: Christine Prociv, SVP Marketing,
Innovation and R&D, Aspire Bakeries;
Jonathan Davis, Culinary Innovation Leader,
Aspire Bakeries
Room: W309-310 | Price: $30 if purchased as
a single session; or included in the Super Pass
Christine Prociv will share a therapy session
about the pandemic sourdough obsession.
Taking care of sourdough starter and baking
our own bread proved to be too timeconsuming
and nerve-wracking! Keep that
starter alive?!? Forget it. La Brea Bakery
launched six new take and bake breads, plus
rolls to be baked fresh on demand. La Brea
Bakery 2020 sales increased about 35% i
and continues to thrive. With COVID still
here and restaurants still seeming scary:
restaurant-quality bread at home fits the bill.
Jon Davis, arguably the country's premier
sourdough expert, will share how he's kept
his original starter alive and offer tips on
getting sourdough bubbling. He'll talk about
innovations and share on-trend bread recipes.
They'll share a second dough story cookie
dough. Quarantine and need for comfort food
created demand for Aspire Bakeries' Otis
Spunkmeyer cookies. If you've ever bought
school fundraiser cookie dough, that's Otis
Spunkmeyer brand. Many look forward to it
each year. But as schools (and fundraising)
closed, an outcry for dough spurred the team
into action - selling on Amazon Fresh. The
result? Double digit growth continues. Being
nimble and innovative, listening to customers
and finding solutions has helped Aspire
Bakeries really earn its crust.
Audience: All Audiences
Track: Business Trends
HANDS ON
SESSIONS
SATURDAY, SEPT. 17
8:00 AM - 12:00 PM
Be Still My Heart Cake and Topper
Class
Speaker: Michelle " Mitchie " Curran, Cake and
Sugar Artist, Mitchies Munchies
Room: W319 | Price: $200
This class is not for the faint of heart (pun
intended).
Diving into the depths of EW in this class,
Chef Mitchie teaches us how to create an
anatomically correct heart made of all things
sugar! Using a number of techniques from
carving, to sculpting and modelling, we'll
also learn how to create contrast coloring
and edible " ooze. " We'll complete our project
with a single-tier cake to coordinate with our
heart-stopping topper.
Audience: Retail - Bakers and Decorators
Track: Cake/Cookie Decorating
Cut admin, improve
efficiency and increase
sales
Come and meet us on booth #5249 in the North
Halls at IBIE to find out why Cybake is the fastest
growing retail bakery software in the USA.
From production and recipe management to
automated store replenishment and shrink control,
we've got you covered, and all for a low-cost
monthly subscription.
Booth #5249
North Halls
" Honestly, on a personal
level, it was just lifechanging
the amount of
stress Cybake saved me. "
Stephanie Blankenship,
Importico Bakery, Florida
" Cybake takes you to a
more sophisticated level of
running your business. "
Beth Dible, Quality Bakers of
Tennessee,Tennessee
" We wholeheartedly
recommended Cybake for
commercial bakeries. "
Ben Ellis, 460 Bread, Idaho
46 | RETAILER'S GUIDEBOOK
http://www.cybake.com
IBIE - The Retailer's Guide to IBIE - July 2022

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