The International Baking Industry Exposition (IBIE), which took place in Las Vegas recently, lived up to its tag line of “where the industry unites.” During the four days of the show, almost 20,000 attendees roamed the exhibit halls, which were filled with more than 700 bakery suppliers, and attended educational sessions that covered all aspects of the baking industry.

Innovation was on display as exhibitors showcased the latest equipment, ingredient and supply solutions. “IBIE has always been know for innovation, but these exhibitors took it to a whole new level. Clearly, we have raised the bar for the next generation of baking technology, and IBIE has solidified its positioning as the industry’s largest platform for new product launches,” said Mike Beaty, IBIE vice chairman and executive vice president of supply chain for Flowers Foods Inc.

The show committee also made great strides in achieving one of its primary objectives: bringing the entire grain-based food industry together. The Tortilla Industry Association (TIA) and the Retail Bakers of America (RBA), integrated their normally stand-alone events into the IBIE educational seminars. “To be joined with a show this big was the best thing that could have happened to RBA–and it’s the best show we’ve ever attended. Sure, there’s lots of big equipment, but it’s given me a wish list and ideas on how to grow my bakery and do things I never dreamed,” said Cheryl Sherman, co-owner of The Ambrosia Bakery, Baton Rouge, La.

AIB International, the Bread Bakers Guild of America, the American Bakers Association and BEMA also joined forces with TIA and RBA to offer the most robust, comprehensive educational conference to date. The seminar program, five times larger and broader in scope than the 2007 event, attracted a wide variety of bakers from across the industry spectrum.

The next IBIE will be held Oct. 6-9, 2013, in Las Vegas.

New industry show announced for 2011

The Retail Bakers of America (RBA), the American Bakers Association (ABA) and BEMA announced the launch of their joint bakery event, All Things Baking, during the International Baking Industry Exposition (IBIE). Capitalizing on the success of their collective partnership in managing and producing the triennial IBIE, the three associations are creating a new, national trade show that will serve as the industry’s annual marketplace and education forum during the two-year gap in the IBIE rotation.

The show will launch Oct. 2-4, 2011, in Schaumburg, Ill. All Things Baking will be held in lieu of RBA’s stand-alone annual event, the American Retail Bakery Exposition, and is designed for a wider audience than has frequented traditional retail baking events in the past. Professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals are encouraged to attend.

More inforamtion about the event can be found at www.allthingsbaking2011.com

Team USA wins Louis Lesaffre Cup

After nearly a year of training, Bread Bakers Guild Team USA won first place in the Americas zone of the Louis Lesaffre Cup held during IBIE. Team members competing in the Lesaffre cup were (from right) Jeremy Gadouas, viennoiserie; Harry Peemoeller, artistic design; and Mike Zakowski, bread. Team USA will go on to compete in the Coupe du Monde de la Boulangerie to be held during Europain in Paris, March 3-7, 2012.

RBA honored 2010 emeritus members

The Retail Bakers of America (RBA) honored three new emeritus members during IBIE.

Noble Masi, CMB, former Workbench editor for Modern Baking, is a retired baking and pastry arts professor from the Culinary Institute of America (CIA). In 2006, Masi was named a CIA Heritage professor.

Shirley Ryan Rose is one of the premier cake decorating trainers in the country. She served for more than 20 years as the Decorator Ideas contributing editor in Modern Baking. Ryan Rose received the Presidential Award for contributions to the RBA in 1993.

Tony Stricker, Swiss Maid Bakery, Harvard, Ill., is the owner of equipment company Practical Baker. He has served the baking community for more than 60 years.

Llanso named 2010 decorating champion

Rita Llanso, Sarah Crews and Adam Gonsalves were the top three scorers in the 10th annual CDC.

The 10th annual Pillsbury Bakers’ Plus Creative Decorating Competition (CDC) took place live on the show floor at the 2010 International Baking Industry Exposition (IBIE) in Las Vegas. Out of 12 contestants, judged in five different categories, Rita Llanso, Touché Touchet Bakery, Columbia, Md., came out on top and was named grand champion.

Grand Champion:
Gold–Rita Llanso, Touché Touchet Bakery, Columbia, Md.
Silver–Adam Gonsalves, Bristol Community College, Providence, R.I.
Bronze–Sarah Crews, elé Cake Co., West Carrollton, Ohio

Flowers and Sprays:
Gold–Cami Smith, Busken Bakery Inc., Cincinnati
Silver–Adam Gonsalves
Bronze–Rita Llanso

Custom Design Cakes:
Gold–Keeann Martineau, Jerry’s Bakery, Two Rivers, Wis.
Silver–Sarah Crews
Bronze–Rebecca Phipps, Freeman’s Bakery, Florence, S.C.

Rolled Fondant:
Gold–Rita Llanso
Silver–Nancy Sepe, Nancy’s Fancies Cakes, Providence, R.I.
Bronze–Karey Barela, The Ambrosia Bakery, Baton Rouge, La.

Sculpted Cakes:
Gold–Adam Gonsalves
Silver–Keeann Martineau
Bronze–Sarah Crews

Wedding Cake:
Gold–Rita Llanso
Silver–Karey Barela
Bronze–Adam Gonsalves