bake - July 2018 - 3
July 2018 / Issue 7
THE RBA 100TH ANNIVERSARY ISSUE:
a century of service
John Roeser III will never forget his ﬁrst Retail Bakers of
"It's a different world now, but that doesn't mean the RBA
America convention in 1976. "The RBA is a very important part
doesn't have just as important of a place," Roeser says. "Think
of my life, and for my dad, even more so. Nothing replaces face-
about this. Mostly millennials are into locally sourced foods
to-face interaction. That's where you really learn stuff. Watching
and artisanal foods. The threat that millennials are to Sears and
a machine run on YouTube is not the same as being there
JCPenney, it's the opposite for bakery."
in person," exclaims the owner of Chicago retailer Roeser's
Bakery, founded in 1911.
RBA president John Lupo credits the rise of the independent
specialty bakery for injecting innovation into the retail market-
Today, the RBA is nationally recognized for exceptional educa-
place. That's why Lupo is so optimistic about the future, and
tional programming and top-notch certiﬁcation programs.
the importance of the upcoming National Bakery Day on Sept.
Throughout the year there are opportunities for bakers to
14 this year.
attend expos and seminars. Through the RBA certiﬁcation
program, you can earn your Certiﬁed Journey Baker, Certiﬁed
"I'm not saying we are recession proof, but people always want
Baker, Certiﬁed Master Baker or Certiﬁed Decorator creden-
a little slice of happiness. That bodes well for the future. There's
tials, making you more competitive in the industry. The RBA is
demand out there. There's creativity. There are not enough
dedicated to helping bakeries ﬂourish. The association caters
bakeries to ﬁll the demand," Lupo says. "We're on a good path,
to retail bakeries, allied suppliers, educators, students and
and I am very excited. The RBA is great for business advice,
other industry partners, and is committed to the success of the
support and networking. It's like my chamber of commerce -
that's where we get the information targeted for our business."
bakemag.com | JUL 2018 > 03