Submitted by Amy Pennington on August 8, 2015
From our family to yours.
In 1933, George Bay opened a bakery in Chicago’s Loop selling English muffins with a recipe his English grandmother brought to the U.S. in the 1800’s. Sold by the dozen in brown paper bags, the muffins were hand-delivered to restaurants, hotels and private clubs. In 1938, Bays was one of the first companies to package muffins in a box with a cellophane window. In the early 70’s, Bays products were selected to introduce the Egg McMuffin breakfast sandwich. Bays remains a family business and adheres to the original recipe. James Bay Jr. and George Bay are the third generation of the Bay family and actively run the business today.
What Makes Bays Different ... and Better?
Have you ever wondered why Bays English Muffins are sold in the refrigerated dairy case and not in the bread aisle along with most other English muffins?
We follow an original family recipe and baking process that have been passed down through generations for a homemade goodness and quality you can truly taste. We uphold our high standards of excellence by using only the finest, authentic ingredients: pure cane sugar, Minnesota spring wheat flour and whole milk, real Wisconsin AA butter, and potato flour. This results in a muffin that toasts up golden brown, with a light, crispy texture.
All of our muffins are made to order, and leave the factory within 24 hours of baking to be shipped across the country in refrigerated trucks. By making our muffins available in the refrigerated section, we are able to ensure they arrive at your home fresh and full of flavor.
Bays English Muffins are available in four varieties: Original, Sourdough, Honey Wheat & Multi-Grain.
All the Ways To Bays
So Many Uses!
Everyone has their favorite “WAYS” to enjoy the delicious taste of BAYS English Muffins. BAYS signature taste has been enjoyed thousands of different ways over the years. From classic breakfast and brunch dishes to melts, pizzas, paninis and “smashes,” we’re excited to share our ideas with you.
Visit us at http://www.bays.com/or like us on Facebook at http://www.facebook.com/baysenglishmuffinsfor announcements and a complete library of recipes and serving ideas. We’d love to stay in touch, so sign up for our email newsletters and participate in our weekly Toast to Trivia food quiz.
We are proud to be a Grand Sponsor for this year’s International Food Bloggers Conference in Seattle. Stop by, say hello and enjoy some Bays English Muffins at the Culinary Fair/Expo on Saturday, September 19 and come for our sponsored breakfast/education session on Sunday, September 20.
Submitted by Amy Pennington on August 6, 2015
Forget glass slippers; your sparkling wine glass awaits. Shoes made of molten sand can’t be comfortable anyway.
A glass of sparkling wine is the go-to accessory for any successful dinner, party--or ball. Put a wine glass full of sparkling wine in someone’s hands and they tend to stand up straighter, pose gracefully between sips, and beam.
It would be a shame to present the delectable hors d'oeuvres and dinner courses that have been so lovingly prepared, and not serve a beverage that equals them in nature.
Franciacorta is Italy’s best sparkling wine. From the land of Prada, Gucci, Ferrari, it was Franciacorta that was chosen to be the official toast of Milan Fashion Week three years in a row. That doesn’t mean you have to wear couture to enjoy Franciacorta; Jeans pair equally well with sparkles.
Are you ready, IFBC attendees, for the Italian bubbly invasion?
Wet your whistle and tantalize your palate at the Bubbles & Bites seminar at IFBC. For a look at the Franciacorta region, just outside of Milan, and all it encompasses, click here to play the video or watch below:
= BEST Food and Wine Pairing Seminar EVER
Come taste for yourselves
On September 19th, at the 3:30pm Seminar
When Italy’s Best Bubbles and Local Stoneburner Restaurant join forces.
Your glass awaits.
Submitted by Amy Pennington on August 5, 2015
We have an awesome line up of pre-conference excursions for any bloggers arriving on Thursday or early Friday! These short foodie excursions are exclusive to IFBC attendees and curated for you to offer an adventure that is unparalleled. Get a sneak peek behind the scenes at these exclusive events......!
Friday, September 18
9 AM - Noon Intro to Blogging (Optional)
For those of you new to blogging or needing a refresher on the basics, join this optional three-hour Intro to Blogging session. Experienced bloggers will cover important subjects such as making the most out of WordPress (i.e choosing and customizing a theme), demystifying search engine optimization (what is it and how does it work?), and a primer on content and marketing.
1:00 - 4:00 PM Optional Excursions
Last year's pre-conference excursion sold out in days so this year we are adding two optional pre-conference excursions. These three-hour field trips will start and end at the host hotel. The cost for each excursion is $25 and you must be a registered attendee of the conference to participate. If you are already registered for the conference, you can register for an excursion by using this IFBC Excursion Registration Form. If you have not yet registered for the conference, you can do register for the excursions when you register for the conference.
Discover the World of Tea with Teavana
Explore the world of Teavana tea during a rare behind-the-scenes interactive session with a master teaologist. You’ll learn how we craft our epicurean blends starting with the finest hand-picked buds and whole tea leaves and sample some of our latest tea blends, including those not yet available to the public. In addition to providing tips on brewing the perfect cup of tea, we’ll send you home with everything you need to start your own #TeavanaTime tea ritual. The event will take place in the private Teavana Tasting Room at Starbucks Headquarters in Seattle. Register here.
Miele Presents: International Food Flair
Grab an apron and join Miele USA’s Culinary Events Manager, Mary Moulds, for a fun and interactive cooking demonstration on Miele’s state-of-the-art appliances. Participants will have the opportunity to prepare a blend of international cuisine and learn about the newest technology available to create gourmet results at home. The event will take place in the beautiful, newly redesigned Miele showroom in the Seattle suburb of Bellevue, WA featuring Miele’s state-of-the-art Ranges, built-in culinary appliances, whole bean coffee systems, ventilation, refrigeration, wine storage units and floor care. Space is limited! Check out the menu here & Register here.
Sansaire Presents : Sansaire Sous Vide Adventure
Join Sansaire co-founder and IFBC alumnus Scott Heimendinger for an exclusive experience in the Sansaire test kitchen! There, you’ll learn the basics of sous vide cooking, plus you’ll get hands-on training with Sansaire’s latest to-be-released products (they’re still hush-hush!). You’ll be well fed with tastings of 72-hour short ribs, fabled 65°C eggs, immaculately aged steaks, and other delicious surprises. If you’re already an avid Sansaire user, or you’re just sous-vide-curious, this is the perfect opportunity to learn from the experts. Round-trip transportation in a chartered van or other chartered vehicle will be provided. Space is very limited. Register here.
Chef'n Presents: An Exclusive Look at Chef’n featuring an Interactive Demo with Founder David Holcomb
Hop on the Bus! Chef’n founder, CIO, and Famous Inventor David Holcomb, invites you on an exclusive tour of the innovative Seattle-based company’s headquarters, test kitchen and design studio. This unique experience, bursting with local Seattle flair, will feature a light lunch and cocktail party on Chef’n’s private roof deck, which just so happens to overlook CentruyLink Field (where the Seahawks play)! During lunch, you’ll be treated to a private, interactive, demonstration from David himself, who will walk you through the brand’s latest and greatest products, showing you exactly how Chef’n’s tools help you make better food at home! Featuring everything from strawberry hullers, garlic choppers, to cookie presses and more, Chef’n has the tools you need to make the meals you want to create quickly and easily. David might even share with you some of the brand’s soon-to-be-released products that are in the final stages of development! Transportation to and from Chef’n’s headquarters – which is just a short 10-minute ride away – is provided, so sit back, relax and enjoy the ride. All attendees will leave with enough Chef’n swag to make a meal and then some! Register here.
Create buzz and build excitement for your blog by integrating innovative food and beverage preparation techniques with the help of cutting edge products.
Be inspired and learn behind the scenes knowledge from two industry experts. KitchenAid® and Sur La Table are teaming up to share their insights into enhancing recipe preparation through the use of innovative products for your kitchen. We’ll target techniques that are on trend utilizing KitchenAid® premium small appliances paired with Sur La Table cooking program expertise. Join us on September 18that the Sur La Table Corporate Test Kitchen for a 3-hour event that will include a demonstration of time-saving techniques utilizing the new innovations from KitchenAid®. At the end of the presentation, you will receive a peek into what’s new for fall and take home some of these exciting new products to share with your readers.
Space is FULL. If you would like to be put on the waitlist for this excursion, please email email@example.com with "KitchenAid/Sur La Table Waitlist" in the subject line.
Submitted by Amy Pennington on August 2, 2015
Miele is so excited as we prepare for the International Food Bloggers Conference. During our pre-conference excursion participants will prepare dishes from 6 countries around the world, and since we are the Exclusive Wine Refrigeration Sponsor we thought it would be great to look into which wines pair perfectly. Here is a glimpse into the excursion:
Recommendation: French Burgundy, which is a Pinot Noir.
Explanation: The Mercurey region usually is a good value. A French Burgundy, versus a California Pinot Noir, is usually more earthy, less fruity and will pair better with mushrooms in the sauce.
Recommendation: Pinot Grigio
Explanation: Pinot Grigio is light and refreshing to drink with a hot soup.
Recommendation: Sauvignon blanc
Explanation: A Sauvignon blanc goes best with the flavors of this savory soufflé, but try to stay away from a New Zealand Sav Blanc which is very popular now – but has a real distinct citrus, especially grapefruit, taste. A French Vouvray would be good as well.
Explanation: This is a Spanish wine from the Galicia region in Spain. It is a great white food wine as it can handle spice but is neither too acidic nor oaked. Works nice as a summer wine well chilled.
Recommendation: A Riesling from the Alsace region.
Explanation: This specific Riesling, very different from a US produced Riesling as it is quite dry, goes well with Asian flavored foods.
Last we will feature a dessert from our Germany, our International Headquarters! Register for our excursion to find out what that is!
Submitted by Amy Pennington on July 30, 2015
Real Good, Real Fun, Real Easy Mixes
Happy to have IFBC back in their own backyard, Krusteaz – a family-run company since 1932 – is bringing baking inspiration to all conference attendees this year through an interactive and hands-on “cookie swap” session. Led by the Krusteaz Baker's Dozen, a group of 13 talented and creative bloggers who create tasty, unique and inspirational recipes from kitchens across the country, the session will be all about trading ideas and sharing. With the help of Krusteaz Culinary Specialist Malia Hasegawa, the Baker’s Dozen will inspire and share their love for simply delicious baked goods, while previewing seasonal tips for easy ways to decorate and display your favorite cookies! Think of this session as the holiday cookie swap you yearn for every December, only earlier!
New to the baking aisle this year, Krusteaz is launching five new bakery-style cookie mixes, each with a flavorful twist on classic combinations. If you’re aiming to please anyone with a sweet tooth, you’ll be happy to know that they’re simple and stress-free to make! All attendees of the session will be among the first to taste the new Butter Vanilla Sugar, Brown Sugar Oatmeal, Oatmeal Scotchie, Triple Chocolate Chunk and Double Peanut Butter cookies as well as other fan favorites, such as Meyer Lemon Cookie and Snickerdoodle.
If the chance to get your hands on the most delicious cookies isn’t tempting enough, the session will also walk you through a variety of fun packaging and presentation ideas for all occasions, whether for a birthday party, holiday gift or just a Sunday afternoon! After all, who really needs an occasion to enjoy freshly baked cookies? And though we too admire perfectly Pinterest-ready creations, this session will focus on the joys of baking, making memories and sharing some creative time with your fellow bloggers.
In the meantime, as the summer sun continues to heat up, here is an easy recipe you can enjoy for your own homemade, customizable Krusteaz Mini Cookie Ice Cream Sandwiches. (No permission needed to add sprinkles!)
Also, be on the lookout at the conference for special treats from Krusteaz! We also encourage you to stop by our booth at the Culinary Expo Saturday night where we’ll be sampling some classic Krusteaz favorites, new 2015 releases and raffling off prizes!
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals