San Francisco, California
London, United Kingdom
On Sunday, January 31st the Retail Bakers of America (RBA) will host an RBA Roadshow in Cincinnati, OH. Designed to bring bakers, cake decorators, vendors, students and educators together. This one-day event will be held at The Midwest Culinary Institute.
RBA Roadshow Event Schedule
- Bakery Tours - 7:30am - 11:15am
- Hands-on Classes - 8:00am - 11:00am
- Vendor Showcase - 11:00am – 4:00pm
- Buffet Lunch - 11:30am - 12:30pm
- Educational Sessions - 1:00am - 5:00pm
Bakery Bus Tour: $30
- Holtman's- 1332 Vine St., Cincinnati
- Graeter's- 2145 Reading Road, Cincinnati
- Servatii's- 311 Northland Blvd, Cincinnati
- Regina Bakery- 3805 Shady Lane, North Bend
Hands On Classes - $100 per person- Limit of 15 per class
Class 1-Cake Sculpting with Bronwen Weber
This hands on class will teach the basics of sculpting, shaping, covering and air brushing a 2 dimensional face.
Class 2 -Surprise Inside Novelty Cakes with Chef Glenda Stanton
Join Chef Stanton as she creates Decorated Novelty cakes from the inside out. The surprise inside is a specialty stacked cake that is decorated on the inside as well as the outside.
Class 3 -Working with Chocolate with Chef Mark Seaman
This is a great mini-class for beginners and those wanting to gain a base knowledge of chocolate. You will begin by learning about the chocolate making process from cocoa bean to bar. Then, enjoy a guided chocolate tasting to understand the complexities and nuances of chocolates made from beans from different regions, countries, and plantations. Next, learn and practice the steps of chocolate crystallization techniques, including tabling and seeding. Finally, use your tempered chocolate to create classic French mendiants and delicious coconut clusters. This bundle includes the afternoon educational program, lunch and vendor showcase.
Afternoon Education Program
1:00pm - 2:00pm (3 -20 minute presentations)
- Gourmet Eclairs- Frederic Baudry
- Evolving your Signature Items- Dan & Brian Busken
- Grain Breads- Audrey Fernandes Dawn Foods
2:30pm - 3:30pm - “Trans Fat Free Solutions” Mitch Riavez, Stratus Foods
By 2018, all partially hydrogenated shortenings will be removed from the market because of the latest FDA ruling. Mitch Riavez will share the solutions that shortening companies are working on for the bakery market. Learn about your options for baking, frying and making icings as we move into a trans fat free world.
4:00pm - 5:00pm - The New RBA Baker Certification Program- Chef Mark Seaman, Barry Callebaut
1:00pm - 2:00pm - Understanding your Intellectual Property Rights is not a Cakewalk- Hallie Borelliss & William Wyler, Esq.
2:30pm - 3:30pm - Selling & Marketing Dessert Bar Packages with Beth Fahey, Creative Cakes Bakery & Café
4:00pm - 5:00pm - Making Your Training Stick with Renee Rouwhorst, Ryke’s Bakery & Café
1:00pm - 2:00pm (2- 30 minute sessions)
- Demo – Moe Thie
- 3-D Airbrushing on Cakes and Flowers with Mike Hembert
2:30pm -3:30pm (2 – 30 minute sessions)
- Gourmet Cupcakes - Chef Glenda Stanton, Pastry Arts Instructor Midwest Culinary Institute
- Easy Decorating Patterns for Buttercream Cakes & Cupcakes with Teri Scheff
4:00pm - 5:00pm - Individual Wedding Cakes with Bronwen Weber
When & Where
RBA - Retail Bakers of America
Founded in 1918, the Retail Bakers of America (RBA), a 501c6 not-for-profit trade association is committed to the success of the retail baking industry.
We are a baker’s business partner connecting buyers and sellers to build profitable bakeries. Together with our members, we create industry-specific training programs and develop small business programs. We foster the community of retail bakeries providing a forum for exchange of industry and business information, as well as networking, learning opportunities and mentoring among bakers, future and existing. We also create industry standards through professional certification, industry research and school programs.
RBA members bring consumers quality bakery foods from supermarket bakery departments, independent bakeries and foodservice facilities. Baking instructors, students and suppliers of ingredients, equipment, supplies and services are also proud members of RBA. Together, these individuals are redefining the industry - and they are willing to trade ideas through networking, sharing resources and knowledge . In fact, it's the #1 reason our members join.