The Original Cakerie Names Paul Lapadat as CEO of Newly Formed Holding Company
The Original Cakerie, which makes high-quality frozen desserts for retail and foodservice customers across North America, has named Paul J. Lapadat as Chief Executive Officer of a new holding company established to accelerate growth. Lapadat, a longtime executive with deep experience leading both consumer product conglomerates and specialty food companies, succeeds Dave Hood, who was CEO of The Original Cakerie for more than 20 years. Hood will become an advisor to the board of directors of The Original Cakerie.
Concurrently, The Original Cakerie announced it has restructured its business under a holding company known as Desserts Holdings, based in St. Paul, Minnesota. Desserts Holdings will allow a shared services model and integrated selling organization between The Original Cakerie and Lawler Foods to better serve current and prospective customers. Both The Original Cakerie and Lawler Foods are portfolio companies of Gryphon Investors, a San Francisco-based middle market private equity firm.
The Original Cakerie, founded in 1979, is based in Delta, British Columbia, Canada, with a second production facility in London, Ontario. Lawler Foods, a manufacturer of gourmet cheesecakes, layer cakes, pies and other desserts, is based in Humble, Texas. Together, the companies serve more than 200 customers in Canada, the United States, Mexico and Europe.
As part of the transition, Chris W. Rogers has also been named CFO for the holding company and will report to Lapadat in the St. Paul office. Doris Bitz, currently Senior Vice President, Retail Sales & Marketing, will become President of The Original Cakerie. The Original Cakerie and Lawler Foods will remain stand-alone, independent operating companies with their own brands. The companies’ manufacturing operations will remain in Delta, London, and the Houston area.
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Dennis O’Brien, a Partner at Gryphon Investors and Chairman of the Board of The Original Cakerie, said, “We are pleased to welcome Paul to Desserts Holdings. Having worked closely with him on our previous successful investment in Flagstone Foods, we are very familiar with Paul’s leadership skills and believe he will be instrumental to building this unique platform company. Likewise, we welcome Chris, and we are excited to see Doris move into her new role as President. We are fortunate to have attracted leaders of Paul’s, Chris’ and Doris’s caliber. We are equally grateful for Dave Hood’s continuing presence, and we expect to take full advantage of his immeasurable product and industry knowledge.”
Lapadat added, “I am excited to be working alongside Gryphon again to continue to grow this highly respected business in the premium dessert space. The Original Cakerie and Lawler Foods are best-in-class companies, and I look forward to working with their teams to increase capabilities and expand our dessert offerings so that our retail and foodservice customers will continue to view us as their company of choice.”
Hood commented, “I am pleased to have worked with the Gryphon team on the ownership transition of The Original Cakerie, and I know it will continue to be viewed as the premier premium frozen desserts company in North America. I look forward to continuing my work as a strategic advisor.”
Renee Hicks Joins The Fremont Company
Renee Hicks, a 23-year food industry veteran, has joined The Fremont Company, a 111-year-old manufacturer of private brands products, as Director of Private Brands. The Fremont Company is one of the country’s leading producers of private brands regular and organic ketchup, as well as steak sauces and barbecue sauces. Hicks was most recently with Roehl Corporation, a brokerage company for the private brands food business.
“Renee will be managing The Fremont Company’s fast growing domestic account portfolio, dealing with our large pool of retail customers. Her background in account management on both the regional and national levels brings important expertise to help our company achieve new goals in new client acquisition as well as expanding existing relationships,” says Chris Smith, President of The Fremont Company. “The private brands industry is reaching record sales numbers, and professionals like Renee are in high demand to help companies understand and meet market needs.”
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Store brand sales in the U.S. reached $118.4 billion in 2015, an all-time record. That was an increase of $2.2 billion over the previous year, according to the Private Label Association “2016 Private Label Yearbook.” Annual sales of store brands have grown by 5 percent, or $5.4 billion, in combined channels. Dollar share for store brands is now 17.7 percent, a new high for the industry.
International Baking Industry Exposition (IBIE) Stages Largest Event in its History
The 2016 International Baking Industry Exposition (IBIE)—the most comprehensive event in the western hemisphere for the grain-based food industry—recently wrapped up its largest show to date at the Las Vegas Convention Center with more than 1,000 exhibitors—340 new to IBIE and a 28 percent increase over 2013—in more than 700,000 square feet of exhibit space. Attendance also continued its upward trend with more than 23,000 registered attendees—a nine percent increase over 2013 and an astounding 65 percent increase over the last decade.
Much of the growth has come from international markets with attendees hailing from more than 100 countries and making up 30 percent of the total attendance.
“The quality and depth of IBIE’s attendees, exhibitors and education sessions was incredible,” said Michael J. Cornelis, Chair of IBIE. “IBIE is continually evolving and growing to meet the needs of baking industry professionals, as well as the trends in the industry, and this year we saw a record-breaking show with the largest show floor, number of exhibitors, innovation showcase and education program in IBIE’s history.”
A host of thought-provoking new and returning features created an even more engaging experience for attendees and exhibitors; highlights included:
- The Innovation Showcase—15 percent larger than its inaugural run in 2013—was prominently featured in the Central Lobby for attendees to shop and see what’s new before entering the Expo Hall. In addition, the Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provided a forum for exhibitors to conduct live presentations of their top innovations.
- New to the show were Fresh Take Talks, presented by Grain Foods Foundation, a series of brief, informative presentations featuring influential thought leaders sharing perspectives on consumer, nutrition and industry trends.
- The American Cake Decorating Demo Theater and The ONE Demonstration Theater by Revent featured free daily demos by celebrity chefs and big-name cooking pros showing off their skills and latest techniques.
- An expanded educational program—with 90+ sessions designed for professionals of all levels and backgrounds—highlighted the latest techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits. More than 20 new seminars focused on the most relevant issues facing the industry today, featuring expanded content for upper management. The enhanced educational program was popular with attendees, as many sessions sold out.
- This year’s speakers were well-known subject matter experts, including retail insights thought leader and former Nielsen Vice President Todd Hale, American Bakers Association’s Senior Vice President of Government Relations Lee Sanders, as well as business moguls who run the largest bakeries in the world, including Bimbo Bakeries’ Senior Vice President of Operations Ramon Rivera.
- The education program began with RPIA’s Business of Baking for Beginners seminar and the Tortilla Industry Association’s two-day Technical Conference, which addressed operation skills, safety regulations, quality control, plant efficiency and best practices for the baking industry’s fastest growing market segment.
- Seminars at IBIE 2016 were organized into targeted tracks: AIB Technical, Retail, Bread Bakers Guild of America, International, Management, Sales & Marketing, Ingredients & Processes, Food Safety & Sanitation, and Retail Hands-on (Cake & Pastry Decorating). Sessions were held daily from 8:00 a.m. to noon and in the evening to give attendees plenty of time to explore the latest innovations exhibited on the expo floor.
- Popular returning features included: B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking Program, The Great American Pie Festival, RBA’s 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition and PMQ Pizza Village.
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Also new to the show was the Satin Ice Live Challenge competition, which brought together six teams of three professional decorators, including one Satin Ice Artist of Excellence, to construct and decorate a fairytale-themed cake on the show floor in only six hours. The winning team included Satin Ice Artist of Excellence Jörg Amsler, Jaime VanderWoude of Eagan Hy-Vee in Minnesota and Erika Youngdahl of Jerry’s Foods in Edina, Minnesota, with VanderWoude and Youngdahl representing the upper Midwest Bakery Association. Winners were awarded a trip to the America’s Cake Fair hosted by Satin Ice in Orlando.
