bake - March/April 2024 - 28

The recipe contest will award one GrandPrize
Winner, who will receive $20,000,
and three Runner-Up Winners (one for
each category: appetizer, entrée and
dessert), who will each receive $5,000.
" The Biskies Recipe Contest celebrates
restaurants and their best biscuit
creations whether they play the leading
role as an entrée, are part of a supporting
cast as an appetizer or dazzle as the
grand finale as a dessert, " says Chef
Jessie Kordosky, a member of the Chefs
of the Mills who will help to judge this
year's biscuit entries. " We can't wait to
showcase how biscuits play a starring role on their menus
and offer operators a chance to win a total of $35,000
in cash prizes. Through March 31, the Biskies™ Recipe
Contest accepted submissions for original recipes that
use any baked or unbaked Pillsbury™ biscuit product
and two or more additional ingredients.
In the Biskies Recipe Contest, chefs, owners and
employees of commercial restaurants showcase how
biscuits shine on their menus for a chance to win cash
prizes by uploading a photo of their original biscuit
recipe to the contest website, Facebook or Instagram.
see how restaurants showcase their creativity for biscuits
that deliver a stand-out performance on their menus. "
General Mills Foodservice, which partners with restaurants
to provide back-of-house products, recipe inspiration
and culinary support, launched The Biskies Recipe
Contest in 2023 to celebrate biscuits in all their flavors and
forms. Last year's Grand Prize Winner Veneé Pawlowski
of Black Magnolia Southern Patisserie in Greensboro,
North Carolina, won for her Upside Down Apple Praline
Biscuit that used a Pillsbury™ buttermilk biscuit layered
with brown sugar-roasted apples, served with bourbon
ONLINE ORDERING
One reason Camino Bakery chose
Cybake was the system's ability to
let wholesale customers make their
orders online. Cybake gives each of
the bakery's customers their own
customized product list telling them
what items they have on standing
order, what they have ordered before,
when they ordered it, and more.
Cary Clifford says: " Our wholesale
customers would text us; they would
email us; they would call us. They
were sending in orders in all these
different formats. Some people
were very organized, and some
people weren't organized at all. Our
customers now place their own orders
and so it's fantastic because we don't
have to do anything. They just do it
online. If there's a mistake, they made
it and they're not mad at us. "
This has made life much easier
for her staff, she says, citing her
wholesale manager who now has half
his day freed up by Cybake to spend
on other tasks.
" That's helpful to the company, "
she says. " Before this, the wholesale
manager position was so stressful
because we have fifty customers.
They don't place orders every day, but
that's how many people and partners
we have, so you can imagine for a
wholesale manager, it'd be super
easy to mess somebody's order up on
almost a daily basis. A lot of your job
is spent just apologizing to someone
28 < MAR-APR 2024 | bakemag.com
who's super irate at you and it was
just a terrible job. Now he almost
never has to apologize. "
Clifford describes Cybake's
implementations team, who helped
her bakery get up and running
with its new software as fantastic:
" I cannot say enough good things
about them. Just super responsive,
super easy to work with and super
knowledgeable. "
Asked whether Camino Bakery
would recommend Cybake to other
bakeries, she says: " I wish I had
found you guys so much earlier. I
think it would have really changed
the trajectory of our business. I'm
grateful that I found you now. I would
absolutely recommend this to anyone. "
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