macaroons

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.

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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

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2:30 - 3:15 pm

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Tuesday

10:30 - 11:15 am

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1:45 - 2:30 pm

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3:00 - 3:45 pm

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Wednesday

11:00 - 11:45 am

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12:30 - 1:30 pm

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Demos by Topic

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

2019 topics coming soon - topics below are a taste of what was at MFE 2018.

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.

petit four

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macarons

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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.

You won't want to miss seeing talented bakery artists and pastry chefs decorate their creations. The tips and techniques you'll see employed 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

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