{"id":2380,"date":"2011-09-18T20:24:47","date_gmt":"2011-09-19T01:24:47","guid":{"rendered":"http:\/\/paulspastry.com\/?p=2380"},"modified":"2020-01-12T18:24:12","modified_gmt":"2020-01-12T23:24:12","slug":"southeastern-retail-bakers-association-convention","status":"publish","type":"post","link":"https:\/\/paulspastry.com\/index.php\/2011\/09\/18\/southeastern-retail-bakers-association-convention\/","title":{"rendered":"Southeastern Retail Baker’s Association Convention"},"content":{"rendered":"

Paul’s Pastry Shop attends the Southeastern Retail Baker’s Association Convention July 23 – 25, 2011 in Birmingham, AL.<\/h2>\r\n

The Paul’s Pastry Team participated in Continuing Education Classes presented by Dawn Foods; Perfect Fondant by Rebecca Sutterby; Fancy Layer Cakes & Tortes by Mary Strossner from Strossner’s Bakery; Social Media presented by General Mills\/Pillsbury; Cake Decorating Showcase presented by Freeman’s Bakery; Motivational Speaker, Karen Isbell; and Chocolate classes presented by World Renowned Guittard Chocolate Pastry Chef, Donald Wressell.<\/p>\r\n

Pictured L to R is: Lynda Stinson, Retail Sales Manager, Paul’s Pastry; Angel Cupstid, Decorator; Felix Sherman of Ambrosia Bakery in Baton Rouge, RBA’s President; Susan Nicolias, Retail Bakers of America Executive Director; Sherri Paul Thigpen, Board of Directors, RBA & Owner Paul’s Pastry and Donna Wilt, Paul’s Pastry Decorating Room Manager.<\/p>\r\n\r\n

\"The<\/a><\/p>\r\n\r\n

Pictured below is: The Paul’s Pastry Team with Pastry Chef, Donald Wressell. Chef Wressell has worked at several prestigious hotels including the Four Seasons in Beverly Hills. He is a two-time winner of Top Ten Pastry chefs by Chocolatier Pastry Art & Design; and has been named Pastry Chef of the Year. He has been a team member and coach of the USA team of the World Cup of Pastry-Le Coupe du Monde de la Patisserie, several times. Some of his televisions appearances include: The Challenge Series, the Food Network, ET, Access Hollywood & Good Morning America.<\/p>\r\n\r\n

\"The<\/a><\/p>\r\n

Paul’s Pastry continues to learn new and upcoming techniques to give our customers only the best from the very best.<\/p>\r\n","protected":false},"excerpt":{"rendered":"Paul’s Pastry Shop attends the Southeastern Retail Baker’s Association Convention July 23 – 25, 2011 in Birmingham, AL. The Paul’s Pastry Team participated in Continuing Education Classes presented by Dawn Foods; Perfect Fondant by Rebecca Sutterby; Fancy Layer Cakes & Tortes by Mary Strossner from Strossner’s Bakery; Social Media presented by General Mills\/Pillsbury; Cake Decorating […]","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[24],"tags":[53,40],"_links":{"self":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts\/2380"}],"collection":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/comments?post=2380"}],"version-history":[{"count":17,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts\/2380\/revisions"}],"predecessor-version":[{"id":4526,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts\/2380\/revisions\/4526"}],"wp:attachment":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/media?parent=2380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/categories?post=2380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/tags?post=2380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}