Win fame for yourself and your bakery!

To quote Mike and Mary Vande Walle, each former winners:"Want to increase your sales? I increased my Cinnamon Raisin Walnut Bread sales by 50%-over $40,000/year by winning Best Idea Prize in America's Best Raisin Bread Contest. We promote our bread as 'One of America's Best Raisin Breads." Last year I entered the contest, as did my wife Mary. Mary took 3rd place in the breakfast category and I didn't qualify. I`ll never hear the end of Mary beating me, but my idea went on to become our best selling bread so I really did win.The contest is about selling and marketing your products. If selected to bake-off at AIB, you will not only sell more bread, but will get more ideas than you would at any convention by hanging out with top bread bakers in the country. If you win, you'll be headed to California for 5 days of fun. I encourage you to enter as this contest is first class."

California Raisin Marketing Board Names Winners in Raisin Bread Contest

Winners were named Oct. 14-15 in the country’s only professional baking competition, the 4th Annual America’s Best Raisin Bread Contest.  

California Raisin Marketing Board, Pastry Chicago Announce Results to Amateur/Student Cookie Competition

Competitors, including pastry and culinary students as well as amateurs, presented their best cookies with California raisins and other high-quality ingredients at Pastry Chicago's Amateur/Student Cookie Competition at Whole Foods Market in Chicago, April 16.  

California Raisin Marketing Board Hosts Raisin Cookie Competition

The California Raisin Marketing Board, along with Pastry Chicago, will sponsor the 4th Annual Amateur/Student Cookie Raisin Cookie Competition April 16 at the Whole Foods-Lincoln Park, Chicago from 1-4 p.m.  

California Raisin Marketing Board Welcomes Award-Winning Chef as Pastry Consultant

The California Raisin Marketing Board hired award-winning chef, Della Gossett, pastry chef instructor at the French Pastry School of Chicago, to serve as a pastry consultant and apply more than a decade of experience gained in some of the nation’s finest kitchens toward developing uses of California raisins in pastries and desserts.