Barefoot Wines

Barefoot wines were originally introduced in 1965 by Davis Bynum. In 2008 Barefoot decided to keep putting “one foot in front of the other” and continuing what had always worked—local events and award winning wines. In February 2008 Barefoot introduced it’s own version of a wine club, the “Barefoot Republic,” and in April “kicked off” a delicious Moscato, with a portion of Moscato proceeds supporting the Beach Rescue Project. Barefoot wines continues to produce award winning wines, and support local charity events with the Barefooters. Barefoot wines are now distributed throughout the United States and exported in Canada and Europe.

www.barefootwine.com

Bleeding Heart Bakery • Michelle Garcia

Four years ago, when the doors of The Bleeding Heart Bakery opened, Michelle Garcia and her husband, Valentin did not know what was coming. The idea of an organic bakery was new to everyone, including the organic community. Throughout these three years the Garcia's have brought The Bleeding Heart Bakery and the idea of an organic foodservice establishment into the foreground of the industry. Through competitions such as The Food Network's "Extreme Cakes" the bakery has been recognized as a strong force in the pastry world. Topping it all off was Michelle's win of the coveted Pastry Chef of the Year Award from the ACF in 2007, and Chicago's best bakery 2005 and 2006 from Chicago Magazine as well as "Best of Chicago" 2007 and "Best in Small Business" 2008.

www.thebleedingheartbakery.com • 773.327.6934

Hyatt Regency Chicago • Alain Roby

Alain Roby, Global Hyatt’s Senior Corporate Pastry Chef, is a certified Master Chef of Pastry & Sugar Artistry. He has been featured in numerous acclaimed publications, as well as on The Learning Channel and several Food Network specials. Chef Roby currently holds three Guinness World Records, the most recent in Hong Kong.  He has been inducted into the Pastry Art & Design and Chocolatier Magazine Hall Of Fame.  This Spring Chef Roby will release a cookbook titled Classic with a Twist.

www.chicagoregency.hyatt.com • 312.565.1234

Lovely: a bake shop • Gina Howie & Brooke Dailey

Brooke and Gina first met in 2006 while they were both attending The French Pastry School in Chicago. Despite the fact that they'd only known one another for a short time, the two women quickly realized that they shared a common goal and vision, and began plans to open a bake shop modeled after their passion for food, comfort, and their Southern roots. Lovely opened its doors in June of 2007 and has grown into a bustling café and popular location for special events.

www.lovelybakeshop.com • 773.572.4766

Mayana Chocolate • Daniel Herskovic

Mayana Chocolate is a brand new luxury chocolate company based in Chicago. Recently the winner of 7 awards, including "best in salon" and "most gifted chocolatier" at the Chicago Luxury Chocolate Salon, they are very excited to grow the business in 2009. Chocolatier, Daniel Herskovic has trained with some of the finest chocolatiers from the United States and France and frequently participates in masterclasses that take place at the French Pastry School.
www.mayanachocolate.net • 773.301.3850

Sara Lee Corporation

Sara Lee Corporation has one of the world's best-loved portfolios with its innovative and trusted food, beverage, household and body care brands, including Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex, Sara Lee, and Senseo.  The company generates more than $12 billion in annual net sales covering approximately 200 countries, and has 52,000 employees worldwide.

www.saralee.com

Sweet Collective • Alison Bower, Lauren Pett, Cathay Rayhill

Three female pastry chefs, brought together by a shared passion for quality, artistry and flavor were searching for a kitchen where collaboration would not compete with individuality. The result is Sweet Collective - Rich Chocolates & Candies, Ruth and Phil's Gourmet Ice Cream and The Sugar Syndicate Specialty Cakes and Pastries. Three independent pastry shops under one roof, coming together in the spirit of support and interaction.

www.sweetcollective.com • 773.293.0888

The French Pastry School
The French Pastry School at the City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., who teach the school's six-month L'Art de al Patisserie program along with a roster of award-winning Chef Instructors. Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients.
www.frenchpastryschool.com • 312.726.2419