All Things Baking Education

When baking and food service professionals arrive in Chicago this fall for the first annual All Things Baking trade event, they’ll have virtually “all things educational” at their disposal, thanks to a comprehensive program that gives participants a wide range of industry-specific learning opportunities designed to help them energize and grow their businesses.

According to Joe Turano, All Things Baking committee member and director of operations at Turano Baking Company, the three-day event is geared to forward-thinking foodservice professionals who are looking for ways to take their business to the next level. “Today’s consumer trends favor independent bakeries, cafes and catering companies that are agile, flexible and in tune with their customer base,” said Turano. “All

Things Baking will deliver the timely educational offerings to help our attendees make the most of the opportunities created by this trend.”

To deliver on that promise, All Things Baking has the support and involvement of an impressive group of heavy hitters, known for the excellent training programs they provide. Education Partners include the Retail Bakers of America (RBA), American

Bakers Association (ABA), BEMA, AIB International, The French Pastry School, The RPIA Group and Kendall College (Chicago).

The collaboration of these diverse entities in developing the Conference curriculum guarantees its high caliber, and also allows participants to custom-design a learning experience that suits their businesses and career objectives. The program includes hour-long classroom sessions, free baking and decorating demonstrations on the show floor, interactive seminars and advanced hands-on classes, which combine to provide the full range of expert-led learning options. Attendees can choose sessions on product development, business management and marketing, retail baking trends, ethical and eco-friendly practices, food safety, cake and cookie decorating, bread-baking, new developments in baking technology and more.

Attendees can also take advantage of a co-located training session held immediately prior to the show. “The Business of Baking for Beginners,” presented by the RPIA

Group, will be held October 1 and 2.

The All Things Baking Conference is a key element in what RBA president, Felix

Sherman of The Ambrosia Bakery, calls “an energetic, innovative and much-anticipated new trade show for those who know the importance of staying current.” Sherman expects the event’s comprehensive education will help them do just that. “It’s our intent to supply attendees with the targeted information and know-how needed to stay ahead of the baking industry’s fast-moving curve,” he said. But more than a training session, the Conference is designed to spark enthusiasm and fuel imagination, too. “We also plan to keep them elbows-deep in inspiration, creativity and fresh ideas”—ingredients essential to success in the retail baking business.

All Things Baking will be held in Chicago, Illinois, October 2-4, 2011. Education sessions will begin daily at 8:00 am and will conclude before noon. One hour seminars are $10 each and demonstrations on the show floor are free. Interactive sessions and hands-on classes are $100 and $200 each respectively.


Focused on keeping you abreast of what's new, the All Things Baking education program is a natural launching pad for fresh ideas—and your best strategy for getting in front of the latest consumer trends. Don't miss the cutting-edge seminars, designed to fuel your imagination, inspire your success and take your business into the future. Bring your staff for training, too, and improve productivity throughout your organization.

Focused education. 39 seminars organized into six targeted tracks, including Commercial/Wholesale, Pastry & Culinary, Retail Baking, Business Management, Marketing and Cake Decorating.

Interactive Classes. Conducted on the show floor using actual ingredients and equipment, taught by artisan bakers Michael Eggebrech and Martin Philip. These interactive seminars focus on new techniques for baguettes, whole grain, ciabatta and soft rustic breads.

Hands-on Classes. There's nothing like learning directly from the professionals, such as renowned decorators, Julie Bashore, Roland and Marsha Winbeckler, Ruth Rickey and many more. Sign up for these how-to classes and learn the latest cake decorating ideas and techniques.

Demonstrations. Hone your technique, polish your skills and get the creative inspiration you need to delight your customers at the FREE expert-led demonstrations, held right on the show floor.