Proud award winners in the Baked Foods competition

Focaccia  Breads

1st Place-  Rob Harding- Hanisch Bakery
2nd Place- Bob Booker- Northwinds
3rd Place- Ed Hobbs Cub Foods

Cinnamon Rolls

1st Place- Steve Hobbs, Jerry’s Foods
2nd Place- Rob Harding-  Hanisch Bakery
3rd Place- Ed Hobbs, Cub Foods

Bread Showpiece

1st Place – Travis Hanson- Timeless Tradition
2nd Place- Travis Hanson- Timeless Tradition
3rd Place- Ed Hobbs, Cub Foods

Baguette

1st Place- Steve Hobbs, Jerry’s Foods
2nd Place- Rob Harding-  Hanisch Bakery
3rd Place- Barbara Dudley, HyVee Austin

Bread sculpture by Travis Hanson of Timeless Tradition

Bread sculpture by Travis Hanson of Timeless Tradition

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CATEGORIES – Registration to be completed at the show.

Bread Showpiece/Display: Bread Showpiece/Display is an Open Category. The goal is to express the ideas and talents of our member bakers. The product can be any design, as long as it is made from bread dough. Structural supports can be used, but will need to be unseen. The end product does not need to be edible, so taste will not be a factor in the judging. The main focus of this category is on the overall artistic design. There is no size requirement, so the item can be as big, or as small as the individual would like. This baked foods category is to allow the competitor to have fun and express their talents and interest in ways most bakers don’t get to do on a daily basis. Seeing as the theme of our show is “Passport to the World of Baking” this year we want travel incorporated into the showpieces/displays. Have fun with this category, and think outside the brownie mix box. Criteria will be as follows: eye appeal, overall presentation, skill of execution, difficulty of design, and incorporation of show theme.

Foccacia Bread: Tap the Italian in yourself and bake up your best foccacia bread. Flavor is up too you, so go bold or go home. We are looking for one 9×13 Rectangle Sheet of Foccacia Bread. Foccacia Bread can be a sweet or a savory product with fresh veggies, spices, and other ingredients added to the foccacia. What we will be looking for in your foccacia is for size, flavor, execution of the product, eye appeal, and overall product. There will be no weight requirement for this category.

Cinnamon Roll: The Best Cinnamon Roll in the Upper Midwest. Better bring your A game for this one. Many bakers pride themselves on their cinnamon rolls. We are looking for a cinnamon roll topped with frosting. Bakers must present 6 Cinnamon Rolls topped with frosting. The Cinnamon Rolls must weigh 8oz each. 1 point will be deducted for every 1/2oz the item is off in weight. Each Cinnamon Roll will be weighed. Cinnamon Rolls will be judged on weight, eye appeal, flavor, tenderness of product, execution of product, and uniformity of the 6 cinnamon rolls.

Baguette: Wee Wee or something like that. The French are pretty good at make baguettes so let’s see how we Midwestern folk do at baguette rollin. We are looking for 4 baguettes that weigh 12ozs and are 22 inches long. Contestants must present baguettes in paper bags; we want to know how good your crust is. Points will be deducted from the overall score for not meeting weight and length requirements. 1 point for every ½ oz and 1 point for every ¼ inch the product is off the requirements. Product will be judged on uniformity, weight & length, crust development, cell structure, eye appeal and flavor.