The Retail Bakers of America brings you All Things Baking 2012 so you can be ahead of the curve on trends and techniques. If you are a retail baker, food service professional, supplier or just hoping to be a future baker, you should attend All Things Baking on Sept. 9-11, 2012 at the George R. Brown Convention Center in Houston, TX. Take three days to gather ideas, find inspiration and attend educational sessions.
On Monday, Sept. 10 at 8am–12pm, Julie Bashore, CMSA will be leading an interactive session called The Business of Cakes. If you are passionate about cake artistry, this is tailored for you! In a retail bakery, cake shop or cupcake shop, making a profit is essential for success. Learn how to set up your business; stream-line your production, cake consultations, cost artwork; and protect your designs and reputation. Julie Bashore has the formula to help you, no matter where you are based. She will provide you with real examples of business forms, consultation sheets, costing charts for wedding and special occasion cakes and example legal agreements. This will be an interactive class from consultations with clients (you the audience) showing how to start the process, through to sealing the deal.
Julie Bashore, Master Confectioner, is a native of England who has an award winning, thirty-year background in Culinary and Confectionery Arts. Bashore has taught courses and demonstrated at expositions all over the world. She has worked extensively throughout the US creating cake programs and training cake decorators at in-store, retail and specialized bakeries. Combining her artistic skills and business acumen, Julie Bashore’s teaching focuses on melding together artistic cake decorating, sugar-art skills and simplified, time-saving techniques essential for successful production and profitability.
Bashore also founded The House of Clarendon in Lancaster, PA. A bakery specializing in custom designed Rolled Fondant wedding and special occasion cakes using traditional, contemporary and lovingly funky designs. In addition to the bakery, she hosted a traditional English Tea Parlour serving a wide variety of eclectic savories, pastries and miniature desserts.
