Category: Pastry & Baking

Education program expands scope and depth for retail bakers.


The International Baking Industry Exposition (IBIE), North America’s largest and most influential event for the grain-based food industry, has announced an expanded educational program highlighting the latest techniques and proven strategies for streamlining retail operations, improving product quality and increasing profits.

Held October 8–11, 2016, at the Las Vegas Convention Center, IBIE 2016 has added more than 20 new seminars focusing on the most relevant issues facing the industry today and features expanded content for retailers. The education program now includes more than 90 sessions designed for professionals of all levels and backgrounds; many companies bring their entire teams to train every employee on role-specific strategies for running a more profitable business.

This year’s speakers are successful retail bakers who’ve created thriving businesses; notable names include Roland & Marsha Winbeckler, Ruth Rickey, John Lupo and Julie Bashore. The education program begins on October 7, the day before the Baking Expo™ opens, with RPIA’s Business of Baking for Beginners seminar (for bakers with less than 5 years of experience) and the Tortilla Industry Association’s two-day Technical and Management Conference. Throughout the event, celebrity chefs and bakers will also be conducting free demos right on the show floor.

Seminars are organized into targeted tracks: Retail, Retail Hands-on (Cake & Pastry Decorating), Bread Bakers Guild of America, Sales & Marketing, Management, AIB Technical, International, Ingredients & Processes and Food Safety & Sanitation. Sessions are held daily from 8:30 a.m. to Noon and in the evening to give attendees plenty of time to explore the latest innovations exhibited on the Expo floor. Highlighted topics include:

“We take pride in creating a world-class educational program that provides the knowledge and insights critical to running a profitable wholesale operation,” says Andrea Henderson, IBIE committee member and Education Task Force Chair. “For more than a year, we’ve worked with industry partners and key stakeholders to put together the most comprehensive, in-depth program yet—one that’s highly relevant for all employees at every level, from management to R&D, from bakery owner to the line worker.”

The IBIE 2016 education program is backed by key industry organizations including AIB International, American Bakers Association, American Society of Baking, Bakery Equipment Manufacturers and Allieds (BEMA), Biscuit & Cracker Manufacturers Association, Bread Bakers Guild of America, Global Cold Chain Alliance, Grain Foods Foundation, Retail Bakers of America, the RPIA Group and the Tortilla Industry Association.

Dessert Professional Magazine is a sponsor of IBIE 2016. For more information about the 2016 IBIE education program and to register for IBIE 2016, visit