The Upper Midwest Bakery Association will hold its annual 2015 convention on February 21 and 22, 2015, at Treasure Island Casino in Minnesota.

At the convention, you will be able to check out offerings from a five-state area. You may take part in or watch the annual cake decorating contest and baked foods contest, participate in seminars and demos, and much more. This is the best place to learn the latest trends in the always-changing baking industry. Click here for more details or contact Jessica Artibee at or call 320-296-1443.

Tentative Schedule

Friday, February 20
2 p.m., Vendor Setup, Island Event Center
2 p.m., Pre-Registration, Pre-Function Area
3-6 p.m., Registration, Pre-Function Area
3-6 p.m., Cake Drop-off, Island Event Center
6 p.m., Social on your own

Saturday, February 21
7 a.m., Registration, Pre-Function Area
8 a.m.-2 p.m., Cake and Baked Foods Drop-off, Island Event Center
9 a.m.-3 p.m., UMBA Cake Challenge, Pre-Function Area

8-10:50 a.m., Educational Sessions:

8-12 p.m., Hands-on Decorating Session, Chief Wabasha Room
Sculpting “Peanut the Baby Elephant”, Susan Carberry, The Cake Cottage, $145
* Pre-Registration Required. “Peanut” is sure to put a smile on your face whether it’s your first attempt at sculptures or if you’re a seasoned cake carver. Susan will show you the tips and tricks of turning a regular 1/4 sheet cake into a work of art. Say goodbye to all those shaped pans for good!

9-9:50 a.m.

Cake Business Q & A, Coleen Conway, Darla Julin & Tom Pritchard, Wolf Room
Wedding cake contracts,  delivery issues, bridezillas and more can be the topics of this session…..bring your cake questions to this session designed to share the experiences of what works and what’s not working in the world of cakes.

Adding Equipment to your Bakery Production: Benefit or Challenge?, John Lupo, Kevin Hirman, Dale Schurman, Eagle Room
Equipment has its role in making bakeries more efficient and productive… but it also can be expensive and challenging to use. When is the right time to add equipment? Should you buy new or used? This panel will explore these questions and many more as they look at the role of equipment in the retail or small wholesale bakery.

10-10:50 a.m.

Self Service Ordering Kiosk Technology, Paul Tentis and Ryan Christianson, Wolf Room
Self-service is most definitely “in”. From supermarket checkouts to airline check-in kiosks, self-service is proving to be a very large benefit to business, and more importantly their customers. Self-service ordering can help businesses that are facing increased competition, higher costs and eroding margins. It allows businesses to increase the average order size, sell faster, less expensively and improve customer satisfaction at a low cost. These days the question is not whether we should implement self-service ordering, but more “when will we?” Join us to learn how DecoPac is implementing self-service technology and how Mackenthun’s Fine Foods in Waconia, MN is harnessing technology to become more efficient and to bring more money to the bottom line.

Food Allergies – What You Need to Know, Nona Narvaez, Executive Director, AFAA,  Eagle Room
The presentation will cover a number of issues that bakeries need to know to protect their customers from allergic reactions: what food allergies are in comparison to celiac and other diseases; symptoms & emergency treatment; labeling (FALCPA and this year’s gluten threshold regulation); and kitchen allergen management.

11 a.m.-5 p.m.    Show Floor Open
11:30 a.m.-5 p.m., Demos on the Show Floor, Show Floor Stage

11:15 a.m.    Lefse Demo, Becky Halverson & Tonya Johannessen, Benson Bakery and Coffee Shop
This presentation will include: best methods for preparing the lefse to be rolled; rolling the lefse and grilling the lefse. This demo will also provide a time for “hands on” demonstrations, where participants can roll out their own.

12:15 p.m.    It’s Magic Chocolate Demo, Amber Rudder
This demonstration will show the piece and heat technique for covering cakes with magic chocolate, super fast roses and “cheater” roses along with 2 styles of “No dry” bows.

1:15 p.m.    Cupcakes, Susan Carberry, The Cake Cottage
Susan Carberry will demonstrate some amazing floral and animal cupcakes that are easy to make and oh so cute. Add these to your showcase and watch them fly out of your bakery.

2:15 p.m.    Pocket Meals: Savory Stuffed Breads, Solveig Tofte, Sun Street Breads, Sponsored by King Arthur Flour
Solveig Tofte will be demonstrating savory stuffed breads from Northern Europe that include Runzas/Bierocks (cabbage & beef filled buns), Pasties with steak, potato & rutabaga, and Potato Knish. These are all items that re-heat well and can be sold from a cold case or freezer for people to take home for dinner.

3:15 p.m.    Dress up your Bakery Display for PROFITS, Jaime VanderWoude, Sponsored by BakeMark
Learn how easy it is to add shimmer, pearls and other easy add-ons to your every day cupcakes, cakes and desserts to give them an upscale and updated look.

4:15 p.m.    Figure Piping Demo, Amanda Hansen, Coborn’s Sauk Rapids
Amanda will show how easy it is to draw shapes and figures with icing. Add a new dimension to your decorating by going beyond everyday flowers to add people, animals and other shapes to your cakes and cookies.

2:30 p.m.    Judging of Contests
5:30-6:30 p.m., Reception, Pre-Function Area
6:30 p.m., Banquet and Program, Full Deck
9-12 p.m., Bowling for everyone, Bowling Lanes

Sunday, February 22
7:45-8:30 a.m., Business Meeting, Board Room
8-11 a.m., Association Brunch, Buffalo & Bear Room, All guests at the convention are welcome. Need to have a ticket to attend. Tickets are $15 each.
9 a.m.-12 p.m.    Show Floor Open

8-9:50 a.m.    Educational Sessions:

8-11 a.m., Hands-on Decorating Session, Chief Wabasha Room
Shabby Chic Wedding Cake, Susan Carberry, The Cake Cottage, $125
* Pre-Registration Required. In this three hour  workshop, students will create a beautiful wedding cake using rolled fondant, silicone molds, deco gel, edible images and dusting powders.  The shabby chic style is known for it’s appearance of age and signs of wear and tear or where new items are distressed in order to achieve the appearance of an antique.  Elaborate furniture appliques depicting flower swags, garlands and other motifs are often added.  Fabric elements are often inspired by old French linens or vintage floral patterns as well as lace designs. Pure whites, as well as worn out pastel colors are favorites.   All supplies, tools for class use and a certificate of completion will be supplied.

9-9:50 a.m.

How to Pass your Health Inspection, 1 CEU for CFM, Bill Adler, Wolf Room
RS retired Minnesota Dept of Health This session will cover what Department of Health and Department of Ag inspectors will be looking for when they inspect your retail bakery.

Donuts – Start to Finish, Dawn Technicians, Eagle Room
Good donuts don’t have to be that complicated. The technicians from Dawn will give you tips on ways to make your donuts the star of your showcases, if you are frying your own or if you are using ready to finish donuts.

10-10:50 a.m.

What’s Up with the MN Food Code?, 1 CEU for CFM, Lars Johnson, CP-FS, FoodSafetyGuy, Wolf Room
This session will present a quick overview of the process and some important changes with the coming code revision that Minnesota is adopting.

Finding and Keeping Good Employees, Lynn Schurman and Sheila Burski, Eagle Room
This interactive session will look at ways of finding and keeping good employees in your bakery.

11 a.m.-12 p.m., Award Ceremony – Prizes, Pre-Function Area