bake - July 2018 - 25
a ﬁfth generation baker, now runs the business along with his wife, Janice. "The most
important thing about our family is we are a
family of survivors," Janice Jucker says. As a
tribute to the history of the family bakery, the
Jucker family uses old wooden work tables
as tabletops. Robert Jucker explains that you
can still see some deep grooves in some of
the wooden tabletops where bakers kneaded
the dough for so many years. "It's a unique
way to celebrate something that we have had
in our family for generations," he says.
The role of education
At Grandma's Bakery, their ﬁrst wholesale
order was a delivery for one dozen donuts
to a local hotel that was experimenting
with a continental breakfast program.
What began as one dozen quickly grew to
10 dozen and word spread to other hotels
and convenience stores in the area. By the
mid-1980s, the bakery had three morning
delivery routes all over the Twin Cities area.
"When I started, bakeries were bakeries.
There were no specialty shops to speak of.
You were full line or nothing," Lupo says.
As business grew they soon were doing
more wholesale business than retail.
Decorated cake business also began to
grow. Lupo continued to study baking and
improve his craft, working with the best
bakers in America through the RBA. In 1989,
he became a Certiﬁed Master Baker.
Today, the RBA is nationally recognized for
exceptional educational programming and
top-notch certiﬁcation programs. Through
the RBA certiﬁcation program, members
can earn Certiﬁed Journey Baker, Certiﬁed
Baker, Certiﬁed Master Baker and Certiﬁed
Decorator credentials. Throughout the year
there are opportunities for bakers to attend
expos and seminars.
John Roeser III still remembers his ﬁrst
RBA convention in 1976. "The RBA is a
very important part of my life, and for my
bakemag.com | JUL 2018 > 25