WHAT IS THE
SOUTHERN REGIONAL BAKERS EXPO - 2002?
NEW ORLEANS, LOUISIANA
APRIL 6TH - 8TH

It is the combined effort of the Greater Southwest Retail Bakers Association, the Deep South Retail Bakers Association and the Southeastern Retail Bakers Association to bring a super convention to the South. Together, we have planned an exceptional program and allied exhibits. To make it convenient, we chose a date after Easter. Being located in New Orleans, Louisiana, a fantastic city to visit, with its shopping, architecture, eating places, and of course, the French Quarter, should also entice you to come.

We have already received advance registration from retail bakers from across the United States, and bakers from Puerto Rico and Costa Rico have contacted us about attending. Our allied exhibitors are coming from as far away as Canada.

You can see that this is going to be a national show worth YOU attending. You may even want to bring the best of your staff. Make your plans now to attend!

For more information, contact Peggy Smith at 803-345-2289

THE EXPO PROGRAM

Check out the EXPO program and you will see that it has something of benefit for every retail bakery business. Highly qualified people, from across the country, have been chosen to teach the different segments of the program.

We have packed so much into the program that we are offering two sessions simultaneously. Session A is geared mostly towards management, and Session B is more for production and decorating. It will probably be difficult to decide which session to attend in each time slot. Our suggestion is to bring one or more people who work in your business and let them divide up between the sessions.

It is our guarantee to YOU that everyone attending this EXPO program will take back to his or her business an idea, product, and/or service that will increase their sales and profits!

PROGRAM & EVENTS

FRIDAY: - April 5th
7:30 a.m. - 12:00 p.m.
Golf Outing
At Chateau Golf & Country Club

SATURDAY: - April 6th
8:00 a.m.
Bakery Tour
Alois Binder Bakery, Gambino's Bakery, Haydel's Bakery, Maurice French Pastries

1:00 p.m.
Opening Ceremony for Allied Exhibits

5:30 p.m. - 7:00 p.m.
"Night of Decorators" Hands-On Workshops
At the Hilton - Airport
1.) Rolled Fondant: Elegant Yet Practical - Richard Prince
2.) Decorating With The Champion - Jerry Manderfields
3.) GO Figure! Step-by-Step Approach to Figure Piping - Don Lundy

SUNDAY: - April 7th
8:15 a.m. - 12:00 p.m.
Session A:
How to Boast Your Sales Through Promotions - David Haydel, Jr.
"New Ideas for Cakes, Tortes, & Pies"- Brian Reinhart
"Is There Life After the Oven is Shut Off?"-Gerry & Bev Fosdal
Salesperson Training - Wendy Bullard & Mary Michalski

8:15 a.m. - 12:00 p.m.
Session B:
Bake Our Life Easy! - Darren Belvanis
Cake Sculpturing 101- Janette Bradshaw
Catering The "Ideal Party"- Charles Imondi
New Orleans' Famous Pralines - Mark Atwood

12:00 p.m. - 5:00 p.m.
Allied Exhibits
Ponchartrain Convention Center

Social Hour Followed by Cajun Night Buffet
Hilton - Airport Hotel

MONDAY: - April 8th
8:00 a.m. - 12:00 p.m.
Session A:
Merchandising for Success - Larry Merritt
Owner's Only Session "Expanding Your Market
Beyond Your Front Door"
Bakers Helping Bakers - Our Favorite Southern Products

8:00 a.m. - 12:00 p.m.
Session B:
Decorating Ideas to Increase Sales - Becky Phipps
Cakes of Champions- Jerry Manderfield
Fondant: Rolled & Sold - Richard Prince

YOU WILL ALSO WANT TO CHECK OUT OUR…

OLYMPIC TEAM DECORATING COMPETITION
(With representatives from the three associations against each other in friendly competition.)

FRIENDLY GOLF OUTING
(Especially for Allied Attendees on Friday A.M.)

CONTESTS FOR
"Who Makes the Best Pecan Pie in the South?"
(Yankees can also compete.)

ALLIED EXHIBITS
(With Over a 100 Booths)

BAKED FOODS CONTEST
PLAN TO BRING SOME ENTRIES!

Categories:
1.) Wedding Cakes (Fondant & Buttercream)
2.) Simple All-Occasion Decorated Cakes
3.) Specialty, Novelty, or Sculptured Cakes
4.) Specialty Breads
5.) Cookies (Decorated or Not)
6.) Danish & Sweet Rolls

A BAKERY TOUR …

GOING TO FOUR OF NEW ORLEANS' FINEST BAKERIES, KNOWN FOR THEIR SUPERLATIVE PRODUCTS & SERVICES

Alois Binder Bakery - Has been in business for over 90 years. It supplies New Orleans Hotels with French bread, pastries, and donuts by operating 8 truck routes.
Gambino's Bakery - A full line retail bakery that has been in operation for 52 years. They have six stores with one central plant, which specialize in Doberge Cakes.
Haydel's Bakery - A full line bakery that has been in operation for over 43 years. They specialize in King Cakes, Cajun Kringles, pastries & wedding cakes.
Maurice French Pastries - A wholesale and retail operation that has been in business for 13 years. They have two stores that specialize in French pastries.

CAJUN NIGHT GET-TOGETHER

We are going to be in an area famous for its Cajun mystic, so it is only natural that we incorporate this atmosphere into our EXPO. For our Sunday night dinner, we are going "Cajun." The menu is going to feature such items as Louisiana Crawfish, Chicken & Sausage Jambalaya, and New Orleans Red Beans & Rice; but we will also have plenty for the less adventurous to eat. For our entertainment, we have hired an authentic Cajun band. The location of the Cajun night is the Hilton-Airport and transportation between the Hilton hotels will be provided. You do not want to be left out of this fun filled event, so be sure to order your tickets when advanced registering.

HANDS-ON DECORATING WORKSHOPS
"Night of Decorating"

Attention all decorators, we are offering you the fantastic opportunity to learn from one of three "masters of decorating". They will be working with you, to teach you their techniques. The hard part is going to be choosing which one of the workshops you will want to attend.
The classes are limited to 30 people, to ensure that each person will get personal attention. Reservations are being taken on a first come first served basis, with a cost of $25 per person. We will provide some of the supplies, such as cake, icing, fondant and coloring; and you will need to bring some supplies.

1.) Rolled Fondant: Elegant Yet Practical
Taught by Richard Prince, RBA Decorating Champion, from The Bonbonerie Bakery. The class will feature fondant artistry of a more practical side while achieving stunning results with profitability. This is a must for all fondant decorators. - Supplies you need to bring to the class: rolling pin, wooden dowel 1" diameter & 18" long, pizza cutter, cake spatula (straight or off set), & optional fondant smoother/polisher.

2.) Decorating With The Champion
Taught by Jerry Manderfield, RBA's 2001 Champion Decorator from Manderfield's Bakery. He will assist you in making your average cake, an award winner, with basic decorating tools. Major emphasis will be on cake borders used to transfer cakes into various holiday themes. This workshop will be great for decorators at any level. - Supplies you need to bring to class: 14" or 16" pastry bags, 8 parchment triangles, plastic coupler, 2 icing spatulas, tubes: 104, 7, 10, 47, 88, 14, 15, 25, 21, 32, 199, 363

3.) GO Figure! Step-by-Step Approach to Figure
Piping Taught by Don Lundy, one of the finest figure pipers, and "decorating Tech" for Dawn Food Products. He will guide you through the secrets of producing edible yet simple works of art. A must for decorators who are looking for ways to increase sales and capture repeat business. - Supplies you need to bring to class: 14" or 16" pastry bag, plastic coupler, assorted round tips #2 to as large as you have (Don uses large round tip for large pastry bag.), leaf tip (any), rose tip #104, open star tip #20.