Industry News

California Raisin Marketing Board names 2012 raisin bread contest winners

The autumn showers that moved through the Plains states last weekend didn’t dampen the enthusiasm of the 36 finalists participating in the 5th annual America’s Best Raisin Bread Contest, Oct. 12-13.

Sponsored by the California Raisin Marketing Board, Fresno, Calif., the professional baking competition was held at the American Institute of Baking (AIB) in Manhattan, Kan., where entrants crafted their raisin-laden breads in a state-of-the-art kitchen.

After hours of baking and judging, 13 winners were chosen in the following categories:


•  Grand Prize—Courtney Reed, Bay State Milling Co., Quincy, Mass., for Raisin2 Pizza Crust.

•  Judges’ Prize—Philippe Sanchez, Marriott International, Orlando, Fla., for Fleur de Raisin.

•  Idea Prize—Siddharth Mangalore, Kendall College, Chicago, for Curried Whole Wheat Raisin Boule.

•  Student Prize—Jack Lonetto, Johnson & Wales University, Biscayne Park, Fla., for Raisin Stuffed Breakfast Challah.


•  Grand Prize—Pamela Adams, University of Massachusetts, Amherst, for Cinnamon Swirl Raisin Bread.

•  Judges’ Prize—Suzanne Tatis, Art Institute of Las Vegas, Henderson, Nev., for Lucky Golden.

•  Idea Prize—Molly Burke, Cargill, Plymouth, Minn., for Spicy Raisin Gingerbread.

•  Student Prize—Maria Quinn, French Pastry School, Chicago, for Not Your Grandma’s Banana Bread.


•  Grand Prize—Olivier Santemarie, Notter School, Orlando, Fla., for Raisins Florentine Danishes.

•  Judges’ Prize—Joe Falcinelli, Bennison’s Bakery, Park Ridge, Ill., for Raisin Kovigor-Amann.

•  Idea Prize—Rachel Crampsey, Montclair Bread Co., Montclair, N.J., for Carrot Raisin Nut Muffin.

•  Student—Roman Andres Anglin, Ritz Carlton International, Valencia College, Orlando, Fla., for Sunny Tops.

CRMB presented its California Prize to Maurice Kalisky of Upper Crust Baking Co., Davis, Calif., for Birdseed. The award recognizes an honorable effort.

“The experience level, creativity and craftsmanship of this year’s winners are at the highest level I’ve seen since we started this competition five years ago,” says Larry Blagg, senior vice president of marketing for CRMB. “Besides recognizing some of the top bakers in the industry, participation in the finals is done in such a manner as to create a sense of camaraderie among the contestants—they exchange techniques and best practices with one another.”

In addition to industry-wide recognition, Grand Prize, Judges’ Prize and Idea Prize winners received medals, plaques and a five-day, educational vacation to California that includes visits to the Culinary Institute of America in St. Helena, Yosemite National Park and the San Joaquin Valley. The remaining finalists received medals and engraved plaques.

More than 100 professional and student bakers submitted original formulas to the competition. Finalists were selected based on submitted written applications and photographs and received complimentary.

This year’s panel of judges were Theresa Cogswell, chief judge and president of BakerCogs Inc., Olathe, Kan.; Ciril Hitz, department chairman for baking and pastry at Johnson & Wales University, Providence, R.I.; Klaus Tenbergen, certified master baker and professor of culinology, California State University, Fresno; Dominique Homo, bakery consultant, Quebec; Dan Malovany, editor of Baking & Snack, Kansas City, Mo.; and Mary Molt, Ph.D., R.D., L.D., assistant director of housing and dining services and assistant professor of hospitality management and dietetics, Kansas State University, Manhattan.

Applications for 2013’s 6th annual America’s Best Raisin Bread Contest will be available online beginning Nov. 1. Bakers interested in competing can visit

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

POP Gourmet Foods

For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”

4/14/15 3:00 pm EDT

Gluten Free: The Rising Growth Market

On Demand Our expert speakers address processing, labeling and food-safety aspects of Gluten-Free and prevailing and emerging trends in Gluten-Free product development specific to grain-based snacks and bakery

Snack Food & Wholesale Bakery Magazine

april cover

2015 April

April's Snack Food & Wholesale Bakery publication features our cover story: "Naturally better at RW Garcia" Plus our Tortilla Trends section!

Table Of Contents Subscribe

Breakfast Poll

Breakfast reportedly is the most important meal of the day. What does your daily breakfast consist of?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!