IBIE - The Retailer's Guidebook to IBIE - July 2019 - 41

11:00 AM - 12:00 PM
Digital Transformation
in the Retail Bakery
Speaker: John Unrein, Editor,
Bake Magazine/Sosland Publishing
Room: N259 | Price: $15 or All-Access Pass
Digital transformation in the retail bakery
is so much more than online ordering
and POS systems. It's about rethinking
the way you interact with your customers
and building long-lasting relationships
with them in meaningful (and profitable!)
ways. Learn new insights from innovative
retail bakery owners who are embracing
change with measurable and sustainable
success. Navigating the digital world can
be a challenge, but there are many profitdriving opportunities ahead that will
surprise you.
Level: I
Track: RM
11:00 AM - 12:00 PM
E-Commerce for
Your Business Is It Worth It?
Speaker: Susie Marie, Owner, Sweet Life
Specialty Foods
Room: N261 | Price: $15 or All-Access Pass
If you don't have a shopping cart for your
business, why not? E-commerce could
be your most profitable alternative sales
channel with your products added to
Amazon, Etsy, Google Trusted Stores, local
delivery e-sites, and e-commerce food
sites. In this session, we'll discuss how to
get listed on to those sites, the pros and
cons of dealing with e-retailers, marketing,
costs, shipping and finally the potential for
bitcoin currency payments.
Level: I
Track: RS

MONDAY, SEPTEMBER 9
8:00 AM - 12:00 PM
Flexique Instant Lace and Modeling
Chocolate Roses
Speaker: Marilyn Bawol, Owner/Cake
Artist, Unique Cakes; Joseph Bawol,
Owner, Unique Flexique
Room: N241 | Price: $200
Learn all about no-mix, no-bake Flexique
Instant Lace with many unpublished tips
and tricks. No more waiting around all day
for results. Use "Lace-Link" to make longer
sections of lace. Learn about creating 3-D
ribbons and stenciling with a modified
mixture. Find out how you can pipe with
a modified mixture to create your cake

36

sayings or to create edible stained glass
outlines that can be filled in with colors.
Included is a special focus on how to easily
make beautiful veined rose petals along
with an intro to a quick and easy rose
making process using Flexique Modeling
Chocolate which can also be used to create
ultra-thin petals. Add filigree leaves and
edible floral tape to complete your rose.
Level: B
Track: RB
8:00 AM - 12:00 PM
Easy, Fun Sculpted Faces
Speakers: Roland & Marsha Winbeckler,
Owners, A-J Winbeckler Ent.
(CakeSuppliesPlus.com)
Room: N242 | Price: $200
Would you like to create realistic faces but
feel intimidated? Then this is the class for
you! Students will learn an easy, fun way to
create realistic or exaggerated faces using
modeling chocolate. The face created in
class will be approximately 6" x 4". This is
one of our students' favorite classes! (One
face will be created in class.) These faces
will be entirely edible and can be used on
cakes or as a stand-alone dessert.
Level: I
Track: RB
8:00 AM - 12:00 PM
Buttercream Piping
Speaker: Bronwen Weber, Chef, formerly
with Frosted Art Bakery
Room: N240 | Price: $200
Piping buttercream can be a beautiful art
form. In this session, students will learn
piping methods that are current and
on trend by one of the most renowned
decorators in our industry. In her 20-year
career, Bronwen Weber has worked at a
variety of bakeries and won numerous
awards, including the Oklahoma State
Sugar Art Show grand prize in the
wedding cake division. She is a frequent
competitor on Food Network Challenge
cake decorating competitions, and is also
one of the stars of "Dallas Cakes".
Level: I
Track: RB
8:00 AM - 12:00 PM
Quick Tricks for
Embellishing Basic Cakes
Speaker: Ruth Rickey, Owner, Sugar Gypsy
Room: N239 | Price: $200
Ruth's quick tricks can change a basic
round or square cake into extra money

for your shop! Learn how to use stencils
to create package cakes. You'll get her
method of using luster with stencils! Learn
how to take simple rose petal cutters and
circle cutters to create eye catching flowers
and embellishments perfect for any party!
You will learn how to paint jeweled centers
and how to switch that up for simple
animals or sports. A class packed with lots
of fun options for your cakes!
Level: B
Track: RB
8:30 AM - 9:30 AM
The Future of Bread - Living Sourdough
Speaker: Stefan Capelle, Business Unit
Director, Puratos Group
Room: N255 | Price: $15 or All-Access Pass
ASB Session - What is the Future of
Bread? The answer relies on the past
of it. During this session, Puratos will
explain how sourdough plays a key role
related to fermentation to develop a highquality bread with fantastic flavor, crumb
structure, and texture, just like in the good
old days. This ingredient can be used either
on a smaller scale or on a larger industrial
scale. Living Sourdough is the most recent
technology to be used in commercial scale
to ensure consistency and flavor as close
as a home-made sourdough.
Level: I
Track: AA
8:30 AM - 9:30 AM
The Art of Creating a $7 Cupcake
Speaker: Janelle Copeland, Owner and
Founder, The Cake Mamas
Room: N261 | Price: $15 or All-Access Pass
*This has nothing to do with cupcakes!...
But rather, creating products that your
customers love and can't live without! Learn
how to develop "trend worthy" products
that customers can't help but share. We'll
focus on identifying your specific niche,
then help you discover how to attract your
dream clients through your own personal
brand magic! Most people think marketing
and branding go hand-in-hand. The truth is,
your BRAND speaks before your products
actually can. So fully understanding BRAND
POSITIONING and exactly WHO your ideal
clients are is the secret sauce to great
marketing. If you're looking to increase your
marketing efforts, grow your following or
increase your visibility, you'll definitely want
to attend this session!"
Level: I
Track: RS

IBIE 2019 I THE RETAILER'S GUIDEBOOK
http://www.CakeSuppliesPlus.com
IBIE - The Retailer's Guidebook to IBIE - July 2019

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