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    Anticipation Rises for All Things Baking

    New industry show set for October in Chicago

    With the inaugural All Things Baking slated for Oct. 2-4 at the Renaissance Schaumburg Hotel & Convention Center in the Chicago area, key industry suppliers have already signed up to take part in the retail baking event, which is expected to attract a broad range of entrepreneurial retailers, independent bakers and foodservice professionals.

    “It’s a new show with a lot of energy behind it in the industry,” notes Chris Clemmens, international marketing manager for Santa Barbara, Calif.-based Food Tools. “It’ll be a great place to get together. We know it’s going to be a lot of fun.”

    “We’re looking for All Things Baking to take what formerly was the Retail Bakers show to a new level,” added Roger Faw, president of Auburn, Wash.-based Belshaw Adamatic Bakery Group, which produces a diverse collection of retail and industrial baking equipment. “With the caliber of exhibitors and the range of customers it will attract, we believe it’s worthwhile for us to be here. We’re planning for a very successful show.”

    The Retail Bakers of America, the American Bakers Association and BEMA developed All Things Baking to serve as the industry’s annual marketplace, meeting place and educational forum. The show will aim to create buzz among professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, culinary pros and anyone else looking to boost their businesses and careers.

    “We look at this as a chance to expand our market beyond the traditional wholesale baking industry,” explained Rick Hoskins, director of sales and marketing at Lake Forest, Ill.-based Colborne Foodbotics, which designs, manufactures and services automation equipment and systems for the baking and food-related industries. “A lot of niche players are going to be attending the show. Our involvement in this inaugural event is important.”

    Even suppliers outside the United States have had their interests piqued by the new show. “All Things Baking looked tailor-cut to ALPI,” said Francesco Socchi, export manager for the Filago, Italy-based company, which produces mixes for bakery and confectionery. “We are hoping to make our brand known in the USA, to be perceived here as a synonym for top-quality, traditional Italian baking values. This is a nationwide bakery exhibition, strategically placed in Chicago, which is an important area for us. So we just could not miss this opportunity.”

    Those interesting in attending or exhibiting at the event can visit www.allthingsbaking.org.

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