Demos upon demos for bakers to explore at IBIE

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Demos upon demos for bakers to explore at IBIE

1 Sep 2025

KANSAS CITY, MO — Recognized as one of the “Fastest 50 Growing US-based Trade Shows” by Trade Show Executive, the International Baking Industry Exposition (IBIE) is the premier global baking industry event showcasing the most comprehensive programming for professionals. The Baking Expo features the largest display of cutting-edge technology and innovations, and IBIEducate offers more than 250 sessions of unparalleled education. The event’s highly popular hands-on workshops and live demos add a lively learning experience. Note: All IBIEducate sessions and show floor demos are included with IBIE registration; there is a separate fee for workshops.

Find out about fondant

Using fondant to decorate cakes creates limitless possibilities for bakers to construct realistic designs and shapes with vivid colors. Join Jorg Amsler, chef and owner of Truly Jörgs, for this four-hour workshop that explores useful hacks for making fondant look like real objects such as leather or rocks. Learn the precise tools, how to use them and ways to identify everyday objects that can imprint patterns or add texture to fondant surfaces. Discover which colors and coloring methods achieve successful results. Additional fee required. North Hall Classroom #254

Learn to dip like a smart cookie

Who knew that a simple but effective cookie dip technique could optimize efficiency, streamline operations and enhance products? During this 20-minute demonstration, Reva Alexander-Hawk, owner and chef at Merci Beaucoup Cakes, explains how using a precisely formulated coating for dipping cookies can expedite the decorating process to elevate products and delight customers. This method works well for high-volume retail bakeries seeking to improve efficiency without sacrificing quality. RBA Retail Bakers Center | Baking & Pastry Stage

A fruit-forward sensory experience

With consumer interest in healthier, better-for-you bakery products surging, incorporating fruit into formulas checks all the boxes. Learn the basics of flavor and functionality during this sensory experience that explores unique fruit-forward applications. Join Michael Laiskonis, culinary director for the Les vergers Boiron’s Americas team, for insights into the study of fruitology, a discipline dedicated to the study of fruit and its transformation into purees. It’s based on a scientific approach that taps into the human senses, using them as a measuring tool. RBA Retail Bakers Center | Celebrity Stage

The tip of the iceberg: Decorating techniques

Artistically designed bakery creations are timeless centerpieces used to elevate and celebrate special occasions. During this two-hour workshop, Peggy Tucker, sugar artist and owner of CakePlay Inc., showcases the art of Schroll design piping, teaching techniques to form unique design patterns and demonstrating how to transform products by merely changing the piping tip. Attendees will use practice boards to master piping with precision and refine their skills. Additional fee required. North Hall Classroom #254

Naan better

Bakers looking to expand their knowledge of bread and add a global aspect to their bakery cases will learn the basics behind preparing Indian naan during this demo. Chef Sebastian Canonne, MOF, co-founder of The Butter Book and the French Pastry School, walks attendees through the production process, from mixing to baking, while explaining naan’s cultural significance and versatility. RBA Retail Bakers Center | Celebrity Stage

With more than 250 sessions of unparalleled education, every IBIE attendee can find something that suits their craft.

A crust above

Michele Stuart, cookbook author, 51-time national pie champion and owner of Michele’s Pies, brings her expert baking techniques and inspired ideas to the Baking Expo. Explore pie’s versatility and discover ways to create various crusts and fillings, sweet or savory, for every occasion. Retail and artisan bakers seeking to hone their pie skills will learn how altering flavor, texture and presentation can elevate signature products to create unique offerings. RBA Retail Bakers Center | Baking & Pastry Stage

Flower power, cupcake-style

Consumers are constantly searching for fresh ways to elevate special occasions, and floral cupcake bouquets offer a creative option. In this four-hour hands-on workshop, Susan Trianos, owner of Learn to Cake, guides participants through the process of creating the bouquet structure, teach piping techniques for different types of flowers, and share how to package the finished bouquet quickly and affordably. Additional fee required. North Hall Classroom #252

Egg replacement is no ‘yolk’

Eliminating eggs from baked goods is trending, yet substitutions challenge formulators. Veteran Food Network personality, expert baker and owner of Charm City Cakes Duff Goldman demos his award-winning cake-baking skills using new egg replacement technology from AB Mauri North America. Combining food science and fun, Goldman offers tips to help bakers build confidence with egg-free formulating. RBA Retail Bakers Center | Celebrity Stage

Cakes are the boss

Buddy Valastro, master baker, owner of Carlo’s Bakery and star of TLC’s Cake Boss, steps into the spotlight for an elite cake decorating experience. Valastro combined his mastery of cake artistry and innovative designs with entrepreneurship to transform his family’s bakery into a household name. He offers tips that can help bakers take their baking — and businesses —to new heights. RBA Retail Bakers Center | Celebrity Stage

Laminated pastries bring layers of fun

Achieving the paper-thin layers of croissants is an art. Bakers can expand their technical skills with this deep dive into the laminated baking process. Kayla “Doughshaw” Croshaw, technical advisor, bakery at Puratos, shows how to achieve the desired flaky layers and work with various lamination fats to understand their impact on final products. Explore modern lamination concepts, solutions for troubleshooting problems and the functionality of certain ingredients in laminated dough. RBA Retail Bakers Center | Celebrity Stage

The whole story of freshly milled flour

Bakers interested in working with freshly milled whole grain flour can discover everything they need to know from this hands-on workshop led by 2020 James Beard Outstanding Baker nominee Graison Gill. Explore whole grains, from the history of stone milling to modern-day techniques, and learn how to mix and use freshly milled flour in recipes. Participants will bake their own bread and discover how poolish, levain, yeasts and biga can influence flavor. Additional fee required. North Hall Classroom #254

There’s magic in the air

By adding airbrushed decorative touches to cakes, bakers can create products that command a premium price. This four-hour workshop led by spouses Roland and Marsha Winbeckler, owners of CakeSupplies.com, is a combination of a demonstration and hands-on application. Attendees will learn how to create special effects using an airbrush and stencils. Additional fee required. North Hall Classroom #252

This story has been adapted from the Avant Food Media’s 2025 IBIE Show Issue. Read the digital edition here.

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