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Kansas Wheat Innovation Center

Bake and Take Month Tradition Promotes Kansas Products

May 2, 2012

MANHATTAN, Kan.- Sharing time and talent with others is a selfless act that brings joy to many. During the annual Bake and Take Month in March, several Kansans did this by sharing fresh-baked goods with neighbors, friends and relatives.

Seaman Food Service, Topeka, won the 2012 Bake and Take Month grand prize, for teaming up with Ms. Stewart’s second grade class from Logan Elementary School in North Topeka to provide fresh-baked wheat rolls to a local senior center. The rolls were paired with a personalized card designed by the students to be used as bingo game prizes.

“Students made the rolls using whole wheat flour and all-purpose flour together, making the bread 51% whole wheat and learned about how yeast makes the dough rise,” says Kaye Kabus, Seaman Food Service Director.

The second grade class learned about making wheat rolls, and provided a community service at the same time – perfectly capturing the spirit of Bake and Take Month. Seaman Food Service’s Bake and Take Month entry won the drawing for theHome Baking Association’s popular “Baking with Friends” cookbook.

Logan Elementary is the recipient of the Healthier U.S. Challenge award and provides various nutrition education opportunities for students throughout the year. The school plans to use the “Baking with Friends” cookbook for future nutrition activities and will then donate it to the school library.

Kendra Stover, Topeka, has participated in Bake and Take Day since 1972 when her 4-H club was first asked to bake cookies, muffins and quick breads to be delivered to a local senior center. She continues the tradition to this day with her children and grandchildren. This year, Kendra and her granddaughter made cinnamon rolls to deliver to a relative after surgery.

Karen Sutton, Berryton, and several other members of the Berryton FCE baked cakes for their Bake and Take Month entry. They made 13 cakes and delivered them to the Topeka Rescue Mission, which feeds 250-300 homeless people each meal. The Berryton FCE has participated in Bake and Take for the last 5 years.

Donna Maskus, Hays, chose to participate in this year’s Bake and Take Month because of her passion for baking. Maskus made six dozen cookies for a friend to serve on “Decision Day,” where her friend’s son announced where he would play collegiate athletics. “I enjoy sharing my baked goods because of their ability to brighten up someone’s day,” Maskus says. “I appreciate all that the Kansas Wheat Commission does to promote our Kansas products.”

The Bake and Take tradition was started in 1970 by the Kansas Wheathearts, an auxiliary organization of the Kansas Association of Wheat Growers, and became so successful it was turned into a national celebration in 1973. The KWC and KAWG have been supporting it ever since by encouraging home bakers to share their baking talents with others.

Participants of Bake and Take Month each received a copy of Kansas Gold, a book celebrating the 50-year history of the Kansas Wheat Commission.

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Story by Nicole Stieben, Communications Intern


Bill Spiegel



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