2019 Annual Convention

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March 2-3, 2019

Doubletree Hotel by Hilton

Bloomington (Mpls.), Minnesota


Public Viewing Area
Saturday, 11 a.m.-1:30 p.m., Sunday 9 a.m.-11 p.m.
Public can view displayed contest cakes, baked foods contest entries, cake expo challenge, and decorate one cupcake with a $5 donation to the Upper Midwest Bakery Association’s Scholarship Fund. NOTE: The vendor floor, demos, classes, and other areas are closed to the public.


Register Online HERE  “Under Construction”

2019 Convention Program Under “Construction”

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Attendee Convention
Registration
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UMBA Cake
Challenge
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UMBA Deco Cake
Contest
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Baked Foods
Contest

Hands-On
Decorating Classes
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UMBA Scholarship
Application
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Hall of Fame
Nominations
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Location &
Hotel Reservations

2018 Convention Schedule:

*Tentative schedule. Check back for detailed educational session information.

Friday, March 1

2 p.m., Vendor Setup

2 p.m., Pre-Registration

3-6 p.m., Registration

3-6 p.m., Cake Drop-off

7 p.m., Board of Directors Meeting, UMBA Members Welcome

Saturday, March 2

7 a.m., Registration

8 a.m.-1 p.m., Cake and Baked Foods Drop-off

9 a.m.-3 p.m., UMBA Cake Challenge

8-11 a.m., Hands-on Class
Basics with Buttercream
Vonnie Hansen and Sara Bassett, Instructors
$50 per person, Limit of 20 people
This class will include hands on instructions on borders, inscriptions and buttercream flowers along with basic tiered cake structure. The class will include time for both hands on practice and demonstration of more advanced techniques and air brushing. Attendees should bring their own turntable, apron and a box to take home finished products. All other supplies will be provided

9-9:50 a.m. Educational Sessions

The Latest Update on the Trans Fat Free Shortening Story
Mitch Riavez, National Bakery Accounts Manager, Stratas Foods
By July 1, 2018, all shortenings must be Trans Fat Free. Hear the latest info on the new options that are available and the ways bakers may need to change their formulas and mixing instructions to adapt to the new shortenings.

Social Media Marketing Strategies for Bakeries
Bernadette Shanahan-Haas, Director of Operation, Retail Bakers of America
How do you use social media for your bakery?  In this session, you will see examples of top industry bakers who are doing it right. Learn from the best when you use social media. Stop wasting time and streamline your online marketing to benefit your bottom line. You will walk away with strategies that you can implement right away. Grow your online network and build your business!

10-10:50 a.m. Educational Sessions

Bakery Equipment
John Stricker, Practical Baker
We’re bringing in an expert!  John Stricker will be joining us to talk about the essential pieces of bakery equipment. We’ll also cover:

– Buying equipment – Pros and Cons of buying New vs. Used
– Benefits to upgrading equipment – time and labor savings
– Resources – where to find equipment

Meeting the Needs of Millennial Brides: New trends in Wedding Cakes and Desserts
Panel Discussion Moderated by Lynn Schurman, Cold Spring Bakery
This session will look at the changes that are occurring in the Wedding Cake Market and how bakeries are meeting the needs and expectations of our newest engaged couples. With Millennials now 80% of the bridal market, we will hear from bakeries across the country as to the changes they have seen and how they are changing their marketing strategies and wedding cake offerings.

11 a.m.-5 p.m., Show Floor Open

11 a.m.-1:30 p.m., Public Cake Viewing and Cupcake Decorating

Demos on the Show Floor, Show Floor Stage

12:00 p.m. Cake Decorating – Megan Bignell

1:00 p.m. Baking – Abel & Schafer

2:00 p.m. Cake Decorating – Bronwen Weber

3:00 p.m. Baking – Mike Manderfield, Dawn Foods, Creme Cakes

4:00 p.m. Cake Decorating – Amanda Hanson, Coborns

1:30 p.m., Judging of Contests

5:30-6:30 p.m. Reception

6:30 p.m. Banquet and Program

9-10:45 p.m. Entertainment – Diva’s Through the Decades. Free to everyone

Sunday, March 3

9 a.m.-12 p.m., Show Floor Open

9 a.m.-11 a.m., Public Cake Viewing and Cupcake Decorating

8-11 a.m., Hands-on Class

Cake Sculpting
Bronwen Weber, Instructor
$75 per person, Limit of 20 people
This class will cover basic sculpting techniques and structure along with detailed instructions in finishing your sculpted cake. Attendees should bring their own turntable, apron and a box to take home finished products. All other supplies will be provided.

9-9:50 a.m. Educational Sessions

Chocolate Decorations
Dawn Standing, In Store Marketing Manager, Dobla
Chocolate is considered to be a feel-good food, associated with love, relieving stress and bad moods. Chocolate is used for decadence and that is why no dessert is complete without it. Adding chocolate creates value and it is something that can be enjoyed by many. Join Dawn and Terri as they provide detailed information on how chocolate can enhance your cake while also adding more value to your choice of treat. See how she transforms the everyday cake with decadent chocolate made from only the finest cocoa beans.

All Stressed Up: What to Do When the Jelly Won’t Gel
Dave Faust, Stonehouse Resources
How do you handle workplace stress or for that matter, stress in general? Do you have healthy and positive coping mechanisms, or do you spread your stress around like icing on cupcakes to everyone around you? Stress is considered the number 1 health problem in the United States and one of the biggest problems in business as well. Part of being a happy and healthy owner, manager or employee, in the bakery and out, is knowing how to defuse the stresses from your work and home life. You’ll leave this session with simple, effective and usable tools to help you and your team deal positively with stress and its negative health effects.

10-10:50 a.m. Educational Sessions

Certification for Bakers and Cake Decorators
Bernadette Shanahan-Haas, Director of Operations, Retail Bakers of America
Learn how to be certified as a Journey Baker, Certified Baker, Certified Master Baker or Certified Cake Decorator.

Plan to be Positive: Improving Bakery Culture to Attract and Retain Employees
Dave Faust, Stonehouse Resources
There’s more to bakery cultures than the bacteria count in the dairy fridge. Is your bakery a happy, healthy and positive workplace environment? Do your employees want to work there? Do they like to work there? Do they want to stay working there? One of the most effective and sustainable things we can do as owners, managers and leaders is make sure we are building a positive workplace culture that drives happy, healthy and productive employees. A culture that is attractive to the “A” players at all levels from the front line to the executive offices. This program is for owners, managers, supervisors and front line employees. In this session you and your employees will learn tools that are easy, fun and work right away to help build a more positive workplace culture that attracts the right people and is able to keep them.

11 a.m.-12 p.m., Award Ceremony and Prizes

Close of Show