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baking and pasty arts

Pastry Studio

March 11, 12 & 13

We've partnered with the Wisconsin Bakers Association (WBA) to bring all things baking and pastry arts to the Midwest Foodservice Expo show floor!

Grab a spot in the Pastry Studio throughout the three days of MFE. The Pastry Studio offers hands-on educational demos for up to 32 show attendees per session. Spaces fill on a first-come, first-served basis. Don't miss out, as these demonstrations fill up quickly!

After getting hands-on with bakery techniques, check out the beautiful displays of cakes, desserts and pastry items showcased by talented bakers and decorators participating in Bakery Competitions.

WBA logo horizontal

Hands-On Demos

Pastry Studio sessions are always a popular stop on the show floor. Only 32 hands-on stations are available for each time-slot.

Arrive early to grab your spot!

 

Schedule

Monday

 

11:30 am - 12:15 pm

Layers of Flavor OSA-Fillings
Chef Julia Steinhiser, Fox Valley Technical College

1:00 - 2:00 pm

Kringle Sampling
Attendees taste and vote for their favorite kringle!

2:30 - 3:15 pm

Fun with Fudge!
Jill Backhus, Lawrence Foods

 

Tuesday

 

10:30 - 11:15 am

Royal Icing - Piping and Painting
Chef Jen McClure, Fox Valley Technical College

11:30 - 12:15 pm

Fun with Brownies!
Jill Backhus, Lawrence Foods

12:30 - 1:15 pm

Glitter and Luster with Gum Paste Flowers and Marvelous Molds
Samantha Kristiansen, Cook Specialty

1:30 - 2:15 pm

Decorating Tips and Tricks
Cheryl Miranda, Milwaukee Area Technical College

2:30 - 3:15 pm

Versatility in Baking
Tina Kettleson and Tom Wiegel, BakeMark

 

Wednesday

11:00 - 11:45 am

Swiss Meringue Buttercream & Mini Ruffle Cakes
Rachel Searl, SURG Restaurant Group

12:30 - 1:15 pm

Discover Old World European Bread Flavors
Ralf Tschenscher, Lesaffre Yeast Corporation

Demos by Topic

Peruse hands-on demos by topic or bakery item below. 

Live at MFE: Chef Julia Steinhiser glazes and garnishes petit fours in a preview of Pastry Studio hands-on demos. Footage courtesy of Fox 6 News.

macarons

Layers of Flavor OSA-Fillings

Monday, March 11 - 11:30 am to 12:15 pm

Presenter
Chef Julia Steinhiser, Fox Valley Technical College


brownie-fudge-500x200

Fun with Fudge!

Monday, March 11 - 2:30 to 3:15 pm

Presenter
Jill Backhus, Lawrence Foods


petit four

Royal Icing - Piping and Painting

Tuesday, March 12 - 10:30 to 11:15 am

Presenter
Chef Jen McClure, Fox Valley Technical College


brownies-chocolate-500x200

Fun with Brownies!

Tuesday, March 12 - 11:30 am to 12:15 pm

Presenter
Jill Backhus, Lawrence Foods


gum-paste-flowers-500x200

Gum Paste Flowers and Marvelous Molds

Tuesday, March 12 - 12:30 to 1:15 pm

Presenter
Samantha Kristiansen, Cook Specialty


cake-dessert-500x200

Decorating Tips and Tricks

Tuesday, March 12 - 1:30 to 2:15 pm

Presenter
Cheryl Miranda, Milwaukee Area Technical College


versatile-baking-500x200

Versatility in Baking

Tuesday, March 12 - 2:30 to 3:15 pm

Presenters
Tina Kettleson and Tom Wiegel, BakeMark


meringue-cakes-500x200

Swiss Meringue Buttercream & Mini Ruffle Cakes

Wednesday, March 13 - 11:00 to 11:45 am

Presenter
Rachel Searl, SURG Restaurant Group


bakery-breads-500x200

Discover Old World European Bread Flavors

Wednesday, March 13 - 12:30 to 1:15 pm

Presenter
Ralf Tschenscher, Lesaffre Yeast Corporation



MFE Pastry Studio

Live Cake Decorating

Monday and Tuesday

Located next to the Pastry Studio's hands-on demos, four teams of two will be decorating cakes, live in the exhibit hall!

The action happens on Monday and Tuesday during show hours, with the finished cakes on display for Wednesday.

Monday, March 11 - 10:00 am to 3:00 pm (1 hr break at 12:30)
Tuesday, March 12 - 10:00 am to 3:00 pm (1 hr break at 12:30)
Wednesday, March 13 - 2:00 pm Winners Announced

You won't want to miss seeing talented bakery artists and pastry chefs decorate their creations. The tips and techniques you'll see are sure to be both entertaining and educational.

The Price is Right: How to Count Costs and Set Prices

Monday, March 11 at 3:45 pm | 202 C

Lacey Reichwald - Co-owner and Operations Manager, The SweetSpot

Creating a profitable menu is both an art and a science. In this session, you will learn how to calculate food costs, labor costs, and overhead relative to every ingredient and finished product in your bakery. You’ll also learn how to use your intuition and marketing efforts to decide when it’s time to raise prices, reduce costs, or change your menu.

You’ll get valuable guidance on:

  • Food costs, labor costs, and overhead expenses and the cost of doing business.
  • Pricing your products accordingly, ensuring your costs are covered.
  • Identifying any items you produce that aren’t “worth it” to maintain.
Session presented with Wisconsin Bakers Association