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SRBA's Spring Workshop Was Held At
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Mercier Orchards
In Blue Ridge, Georgia
Sunday, April 18th, 2010
(Growing For You Since
1043!) |
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It was one of our most organized, informative, and enjoyable workshops
ever, as stated by John & Mary Cream, from Sweet Bread by Grandma, in
Sarasota, Florida, and a long time member of SRBA. But all attendees
agree. Started off with a tour of the facilities.
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Everyone
was envious of all the space.
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Tim Mercier
explained how his father taught him the importance of sharing business
knowledge with others for
growing and improving your own business. |
Rob Nordin,
with Caravan and
Adam Katz, with Dawn Foods Products, Demonstrated
"Adding
Profits with Fresh Baked Breads,
and Easy to Make Peanut Brittle" |
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Next
we learn about making yummy fried fruit pies, of which they average
between 6000-8000 a day. |
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Mercier's
Joe Foster shared
their merchandising concept; stressing the importance of a website,
Facebook, & Twitter.
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After lunch, we got a tour
of their orchards on
a wagon ride. |
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In
the afternoon, Matt Hamner, of in2foods, along with Ivey Galliher and Don
Middlestetter, from Flavor Right Foods, showed how to make upscale cakes
using whipped icing and chocolate pieces without adding much
cost. |
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Larry
Daso and Adam Katz, with Dawn Food Products, showed how to make several
varieties of fudge with versatile fondant icings, and shared some easy
icing tips to improve the appearance & taste of your donut
products. |
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