April 2010 by annexbusinessmedia

THE NEW MEANING OF COMFORT FOOD

At Pumpernick N’ Pastry, our comfort food is all about innovative recipes at affordable prices. And Gary, my distributor, understands that.

So when I was ready to roll out my new Cinnamon Swirl Bread, Gary recommended ADM Springup® baking ﬂour for its consistent quality at an affordable price. Gary was right, the texture and taste were perfect—and we now have a new customer favorite.

I trust Gary because he works closely with his ADM sales rep, Jim, to stay up on the latest industry trends, recipe formulations and pricing shifts. I’m comfortable knowing they work together to make sure my comfort food keeps customers coming back. See the full line of ADM bag ﬂours at www.adm.com/milling.

Pumpernick N’ Pastry, Buffalo, NY

Local, sustainable and organic food choices

the list of what’s hot in Canada’s restaurant kitchens. The trends were revealed in a new survey of Canadian professional chefs presented last month at the 2010 CRFA Show in Toronto.

By BR i AN HARTZ

CELEBRATiNg CANADA

Ivisited Montreal in mid-February, at the height of a big event taking place on the other side of the country. Maybe you’ve heard of it – incredible highs, devastating lows, wacky weather, 14 gold medals and a parade of giant inflatable moose and beavers were among its countless memorable moments.

My Montreal holiday coincided with the city’s High Lights Festival, an event that couldn’t hold a candle to the spectacle of the Winter Olympics going on in Vancouver, but in its own small way seemed to be infused with the spirit of the Games. Young and old waited patiently in a long line to take a thrilling sled ride down an ice track running nearly the entire length of Place Jacques-Cartier, while near the riverfront a rock band played despite the sub-zero temperatures. When festival-goers weren’t sledding, they were ice skating, taking rides on a giant ferris wheel, indulging in maple taffy, or roasting meat over roaring fires set up near the track.

I saw a few people huddled under heat lamps, trying to stay warm, but for the most part everyone seemed to be making the most of the city’s harsh winter weather. I had a blast just standing in line for the ice slide, watching kids goofing around and conversing with a couple of young French Canadian men behind me in the queue. They asked me to snap a cellphone photo of them, and I obliged; in return, they gave me a mighty shove at the top of the track when it was my turn to sled – and I rocketed down that sheet of ice with what felt like Olympian speed (in my mind, anyway – Alberta’s skeleton hero Jon Montgomery has nothing to worry about).

Two weeks before this trip to La Belle Province I became a permanent resident of Canada, and before that I’d spent about two months researching past issues of Bakers Journal in preparation for our 70th anniversary issue (March 2010). Together, these occurrences have given me a newfound appreciation of not only this country and its history, but also the industry that provides us with a stable, prosperous livelihood: baking.

}The people in this industry constantly amaze me with their passion to succeed. And when they find success, they don’t let it go to their heads; instead, they share what they’ve learned and help others understand how and why their business succeeded.

The people in this industry constantly amaze me with their passion to succeed. And when they find success, they don’t let it go to their heads; instead, they share what they’ve learned and help others understand how and why their business succeeded. They do this regardless of whether they have anything to gain from the process of sharing.

I’ve heard some grumbling that bakers these days aren’t as likely to share such business insights with one another, that in the past they would often swap recipes, help each other develop new products, and join together in marketing initiatives. Today’s business environment is simply too competitive, the complaint goes, with little to no room for error.

That’s fair criticism, I suppose, as we’ve all been on pins and needles while the economy slowly sputters back to life. But this month’s cover story, about bakers banding together to promote not only their products, but many other Canadian companies’ as well, is nothing short of a testament to the philosophy that a rising tide lifts all ships, that we are bound together by more than just geography and history. Whether it’s through ad hoc co-operation or formal industry associations such as the BAC, we’re lucky to have a strong sense of camaraderie infusing our business dealings.

In short, the individual succeeds when our industry succeeds. That is an idea worth its weight in gold – and worth celebrating.

As Canadian bakers and allied tradespeople gear up for their own version of the Olympics – Bakery Showcase, May 16-18 at the International Centre in Mississauga, Ont. – we here at Bakers Journal wish you the best of success. May the spirit of the Vancouver Games inspire you to new heights and renewed appreciation of our industry – and our great country. / BJ

APRIL 2010 | VoL. 70, no. 3

EdiToR | Brian Hartz editor@bakersjournal.com 1-888-599-2228 ext. 250

TECHNiCAL EdiToR | John McColl, Puratos Canada jmccoll@puratos.com

NATioNAL AdVERTiSiNG MANAGER | stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268

SALES ASSiSTANT | Barb Comer bcomer@annexweb.com 519-429-5176 1-888-599-2228 ext. 235

PRoduCTioN ARTiST | Gerry Wiebe

GRouP PuBLiSHER | Martin McAnulty mmcanulty@annexweb.com

PRESidENT | Mike fredericks mfredericks@annexweb.com

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gerard Curran elected CRFA chairman

ToRoNTo – Gerard Curran, proprietor of James Joyce irish Pub and Restaurant in downtown Calgary, was elected chairman of the Canadian Restaurant and Foodservices Association (CRFA) at the association’s annual meeting in March.

With 33,000 members, the CRFA is one of Canada’s largest business associations and represents the interests of the $60-billion restaurant and foodservice industry.

“i’m honoured and thrilled to be

representing one of the most innovative and exciting industries in Canada,” says Curran. “With more than 80,000 locations and one million employees, we make a tremendous contribution to the Canadian economy and society. i believe that with the entrepreneurial spirit of our industry, we can do even more.”

Curran, who was born and raised in ireland, and his wife Anne opened the James Joyce in 1997. Today this popular 225-seat establishment employs 40 people and serves what has been called the best pint of Guinness in Canada.

grain Process Enterprises relocates

george W. Bush featured speaker at iDDBA expo

MAdiSoN, Wis. – Former u.S. President George W. Bush headlines an all-star lineup of guest speakers at the international dairy-deli-Bakery Association (iddBA) dairy-deliBake show June 6-8 in Houston, Texas.

other speakers include Food Network star Rachael Ray, former Chicago Bears coach Mike ditka, actor and comedian Ben Stein, food humorist John Pinette, and Stephen dubner, co-author of SuperFreakonomics.

Grain Process Enterprises Ltd. moved its head office to a new building in mid-January. The new 190,000-square-foot building, located at 105 Commander Blvd. in Scarborough, ont., will have new offices, a warehouse, and blending and packaging facilities.

Established in 1970, Grain Process is a leader in the specialty flour milling industry.

President during a momentous period in American history, George W. Bush offers his thoughts on eight years in the oval office, the challenges facing the united States and its allies in the 21st century, the power of freedom, and other pressing issues. He shares with audiences his candid insights on his years in the White House, his experiences with other world leaders, the nature of public leadership and decision-making, and a wide variety of domestic and international issues.

For a complete schedule of events, registration or housing form and information on exhibiting, go to www.iddba.org or call iddBA at 1-608-310-5000.

Viterra buys pasta maker

By The Canadian Press

CALGARY – Grain-handling giant Viterra inc. announced a deal last month to acquire a leading u.S. pasta maker.

The acquisition of dakota Growers Company inc. moves Viterra a few “steps up the food chain” toward the end customer, president and CEo Mayo Schmidt said.

“it adds a lot of value to the farmers’ grain that we collect on behalf of the Canadian Wheat Board and on behalf of the farmers here in Canada, and the same thing in North dakota,” Schmidt said. “it’s all about adding value to the production on the Prairies.”

Food writers, bloggers respond to Haiti

Twenty-seven food bloggers from around the world have quickly acted on the need for food and aid in Haiti following the Jan. 12 earthquake by compiling a cookbook. The proceeds of book sales will support Haitian relief via the Red Cross and doctors Without Borders.

Chef Michael Smith, best known as Chef at Home and Chef Abroad on Food Network Canada, was quick to jump on board, despite being busy at athletes’ village as the executive chef for the olympics.

George Brookman, past president of

the Calgary Stampede and CEo of West Canadian Graphics in Calgary, was also quick to respond. He has rallied his team to help make arrangements for a new print-on-demand concept that will allow buyers to purchase the book online and have it printed and shipped in real time. Books will be available for online purchase at www.blogaid.org and through each participating weblog, and later through Calgary Co-op stores. Visit www.blogaid.org or www.dinnerwithjulie. com for links. For more information, contact Julie Van Rosendaal at julievr@shaw.ca or 1-403-475-3642.

People on the move

Burnaby, B.C.-based R.F. Bakery Equipment Ltd. has made several recent appointments. eric starr has been named sales manager for Eastern Canada. He comes to R.F. with many years of bakery equipment experience, including a previous position as sales manager for Rondo doge.

“We feel that his background fits perfectly with R.F. Bakery Equipment’s plans to expand our markets from our base in Western Canada to include ontario, Quebec and the Maritimes,” the company said in a press release. Starr can be reached at 1-905-237-7374 or erics@rfbakery.com.

Red Castillo joins the company as national parts and service manager. He has served in several management positions in the food industry over the past 10 years. Castillo can be reached at 1-800-661-2253, 1-604-298-6673 or redc@rfbakery.com.

Finally, R.F. has hired Ivan Cheng as its new parts co-ordinator. He can be

reached at the numbers above or by e-mail at ivan@rfbakery.com.

Nashville, Tenn.-based Standard Functional Foods Group has appointed Carol Cooper as its new director of human resources. Cooper was previously the human resources manager at ArvinMeritor inc., and has more than 20 years’ experience in the human resources industry. Standard Functional Foods Group is a contract manufacturer that works with many food companies to develop healthy snacks and nutrition bars.

Satin Fine Foods named Dawn’s vendor of the year

Satin Fine Foods inc. has won the dawn Foods Vendor of the Year award. The award recognizes Satin’s outstanding service and performance in 2009, and its ability to take care of customers while growing business more than 500 per cent in a challenging economy.

“We are thrilled to be named vendor of the year,” said Satin Fine Foods president Kevin o’Reilly. “Having excellent sales in a difficult economy is a spectacular achievement.”

Satin also offers hands-on instructional Satin ice rolled fondant classes nationwide to its customers. Attending bakers and cake designers are now able to successfully create elegant custom fondant cakes, as demand has skyrocketed because of popular television reality cake shows and cake challenges.

Satin Fine Foods is represented in Canada by Levon djerrahian (pictured). He can be reached at 1-514-695-1444 or fondant@satinice.ca.

Sk Food clarification

SK Food international, a privately owned corporation located in Fargo, N.d., wishes to clear any confusion regarding association with the former SK Foods inc., a separate corporation previously headquartered in Monterey, Calif. This comes in light of recent additional legal issues involving SK Foods inc.

“As we have stated in the past, it is understandable within our industry where our companies might be mistakenly affiliated,” said SK Food international president david Skyberg. “However, we are hopeful that the fact SK Foods inc. is no longer in existence will help to alleviate any future confusion between the two companies.”

SK Food international has been a reputable supplier to the food industry since 1990 with a full line of quality ingredients, including identity-preserved, certified-organic and conventional non-GMo dry edible beans, grains, seeds, soybeans, brans/germs/ fibres, flours/meals, vegetable oils, vinegars, sweeteners, rice products, split/dehulled soybeans and instant powders/flakes.

From King Arthur’s gluten-free mixes to Ashworth’s Omni-Pro FlexLite conveyor belt, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

American Idol Decoset

decoPac introduces the American idol Microphone Jam decoSet. Featuring an echo microphone and backpack clip, it’ll help attract idol fans of all ages as the show is one of the highest rated programs in all demographics. Visit www.decopac.com or call 1-800-DECOPAC.

Mold Free— Naturally.

king Arthur gluten-free mixes

King Arthur Flour has added a gluten-free category to its line of premium baking mixes and ingredients. The new mixes are third-party certified by the Gluten Free Certification organization, with standards twice as stringent as those set by the u.S. Food and drug Administration. in addition, they are produced in a dedicated allergen-free facility, guaranteed to be free of the top eight most common food allergens. They are also certified kosher by the Chicago Rabbinical Council.

Visit www.kingarthurflour.com/glutenfree.

Dempster’s ovenfresh baguettes, rolls

dempster’s has launched a new line of partially baked, preservative-free baguettes and dinner rolls called dempster’s ovenFresh. The white and multigrain baguettes and rolls just need to be ‘finished’ in the oven or barbecue for eight minutes and then they are ready to serve. The products come in special vacuum-sealed packages, which means they have an extended shelf life without preservatives or the need to freeze. This is the first time a product of this kind has been available to Canadians in the bakery section.

Nabitor

All-Natural Mold Inhibition System

Your customers look for label-friendly products that are natural, healthy and flavorful. That's why you should choose Nabitor—one of the many all-natural ingredients available in our family of AB Mauri Bakery Ingredients.

Our bakery technologists will work with you to ensure that your baked goods deliver the results your customers demand.

BIssC-verified Ashworth belt

Ashworth’s omni-Pro FlexLite, a strong, lightweight belt for conveying pans, trays and large products, has achieved Third Party Verified status with the Baking industry Sanitation Standards Committee (BiSSC). . omni-Pro FlexLite incorporates all of the omni-Pro features that reduce maintenance costs and downtime, and by meeting the strict design criteria for BiSSC certification, the belt proves to be easily cleaned to reduce sanitation costs. Visit www.ashworth.com or call 1-800-682-4594.

Myth #3 White sugar is bleached

“ Only if you consider f resh, clean water to be a bleaching agent ”

uido Guiterez, Master Sugar Boiler

Sugar crystals are naturally colourless.

What gives sugar its colour is molasses, which is naturally present in raw sugar W hen we craf t our pure cane sugar, we remove molasses from the sugar cr ystals with water and centrifuging.

BRIAn HARtZ

NORTH STARS SHINING

SHINING

When Hollywood comes calling, you don’t say no – even if the offer comes at the last minute.

The rewards are too great to pass up, says Belinda Bigold, co-owner of High Tea Bakery in Winnipeg. Her bakery’s specialty, the Imperial Cookie, was chosen for the Oh Canada Premium Gift Lounge at the 67th annual Golden Globe Awards Jan. 15-17 in Hollywood.

It seems to have been a blockbuster move as marquee Canadian names such as Estella Warren (Tim Burton’s Planet of the Apes remake), Ashley Greene (the Twilight films) and the father-son directing duo Ivan (Ghostbusters, Meatballs, Stripes) and Jason (Up in the Air) Reitman all stopped by to pick up gift packs and nibble on the cookies.

“I was on vacation until Jan. 7,” says Belinda, who owns High Tea Bakery along with her mother, Carol Bigold. “I had to come back and organize all the packing and shipping for the Golden Globes in just under a week.”

The Bigolds were invited to submit their cookies by Heather Stewart of Lilyfield Cakes, also based in Winnipeg.

“After doing some similar things in past years, I decided to organize one that was all Canadian,” Stewart told Bakers Journal. “So I asked them to come along and I’m very glad that I did.”

}Stewart specializes in little round cakes packaged in a keepsake hatbox. Her products have been featured at high-profile events ranging from the 2008 Academy Awards to the inauguration of U.S. president Barack Obama.

We were standing around waiting for our car and in walk Sean Penn, Susan Sarandon, and then Robert Duvall – and we’re giggling like schoolchildren.

She went to the Manitoba government and proposed it – and they agreed to co-sponsor it.”

says, but enough to be familiar with the necessary rules and regulations. Now, thanks to the exposure their products received at the Golden Globes, the Bigolds expect to be much more active south of the border.

“The Oh Canada gift lounge was her brainchild,” says Belinda. “She’s wellversed in these kinds of events.

“We bake her cakes for her, and she was saying how surprised she is that more Canadian businesses are not targeting these high-profile events in the U.S. So she said, ‘Why don’t we have our own gift lounge at the Golden Globes?’

However, the Bigolds found out about the opportunity only at the last minute, when Stewart came in to pick up her order for the gift lounge.

“She said, ‘Do you want to come?’ We said, ‘OK!’ Who’s going to turn that down?”

But there was a catch: High Tea Bakery had to be approved for export to the U.S. Fortunately, they do a small amount of business in the States – not a lot, Belinda

“Having never done this kind of event, we said, ‘OK, what’s the worst that could happen? We get a lot of free local press, some key media contacts, and a visit to Hollywood,’” Belinda says. “So we said, ‘Sure!’”

Because Stewart was going to have her cakes at the gift lounge, and Winnipeg’s Chocolatier Constance Popp was bringing boxes of premium chocolates, the Bigolds decided to make their Imperial Cookie the focus of their gift bag.

“New York has the black-and-white cookie, but we wanted to spotlight the

Canadian actress Julia Voth, left, with High Tea Bakery co-owner Belinda Bigold at the Golden Globe Awards Oh Canada gift lounge in Hollywood.

• Join 4,250 industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets

• Visit the trade show - over 200 companies in 35,000 sq.ft. showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-tooven, thaw & serve)

• Learn at the informative seminars and workshops

• Located in the Toronto area, the facility is easily accessible by public transportation (Mississauga Transit & GO Trains), major highways, 5 minutes from the Toronto International Airport and provides plenty of free parking

• NEW Show Features

Held every other year, it is the only baking specific event produced in Canada

Imperial Cookie because it’s a Winnipeg thing,” she says. “We wanted to do something different than just sending down a bunch of cookies in a box. Our Imperial is an almond shortcake cookie – there are a million different varieties, but ours are made from scratch and with all pure ingredients. That’s how we got the reputation in Winnipeg.

“We also wanted to play up the monarchy, the Old World, with the crown and the European styling. It’s a reminder of the differences between the U.S.

Belinda designed the gift bags and boxes from top to bottom while Carol organized the packaging materials. Before they knew it, they were off to the Intercontinental Hotel in Beverly Hills, Calif., and rubbing elbows with silver-screen legends.

“There was a reception the first night at the Canadian consulate general’s house [in Beverly Hills] and a lot of Canadian stars came down there,” Belinda says. “At the hotel, we were standing around waiting for our car and in walk Sean Penn, Susan Sarandon, and then Robert Duvall – and we’re giggling like schoolchildren.”

However, the trip was more work than play – and it certainly wasn’t cheap. Companies had to pay for their own airfare and accommodations on top of the $3,000 fee for having a table at the gift lounge, which was set up at the luxurious Peninsula Hotel. For the Bigolds, it was worth every penny.

“We’ve been getting tons of feedback already,” Belinda says. “We knew we weren’t going down there simply to hawk our cookies, but to talk to editors, consultants and other arbiters of style. We had some great chats with people and have been contacted by some wealthy individuals who have asked about ordering our gift packs for special events they’re

“You can’t really plan for this [kind of exposure],” she adds. “One of the things we were hoping for was a little more government and corporate work and that has been coming through because of this. We’re getting a lot of calls we normally wouldn’t have gotten.”

For Stewart, the Oh Canada gift lounge served to reinforce and expand her brand identity in the United States.

“Most of my business is in the U.S.,” she says. “There are so many more people there. It’s really exciting to be able to serve that population as well as your own. It makes a big difference to be able to

reach that market.”

She’s also of the belief that a rising tide lifts all ships.

“I just think we’ve got so much talent here (in Canada) and it would be great to [help] other Canadians show their stuff,” Stewart told the Winnipeg Free Press. “If somebody is doing something special, we would love to hear from them. We’re looking for the best of what we have, and sometimes there are these gems out there that we haven’t heard about yet.”

Stewart says she will “probably” put together another Oh Canada gift lounge at next year’s Golden Globes.

“I’m not 100 per cent positive, but if we do, we’re hoping to have a separate room just for food. I would love to hear from anyone who has a product to showcase, because I believe we’ve just barely scratched the surface of what Canada has to offer.”

Count High Tea Bakery among the businesses that will eagerly sign up for a return trip to Tinseltown.

“If they put it on next year I would definitely go,” Belinda says. “I would go again in a second. The media alone is worth it.

“However, I would be better prepared and get more out of it. Having just designed the packaging, we were sticker-ing things up in the hotel room on the morning of the event!”/ BJ

High Tea Bakery is located at 2103 Portage Ave., Winnipeg, Man., and on the web at www.highteabakery.com. Heather Stewart can be reached at 1-866-832-0884 or lilycake@mts.net.

High Tea Bakery co-owner Carol Bigold with Canadian film directing legend Ivan Reitman.

Wedded bl ISS

It’s a good time to be in the wedding business – the demographics speak for themselves. Statistically, people tend to wed for the first time in their late 20s and, thanks to the Echo Boom (children born to baby boomers in the late 1980s and early ’90s), lots of Canadians are entering into their prime years for marrying.

Weddings are influenced heavily by style shifts, so staying abreast of what’s being talked about is vital if you want to have a strong wedding business. Baked goods have become an even bigger piece of the wedding celebration in recent years, so as you work with couples while they plan their impending nuptials, here are a few trends to keep in mind.

eLeGAnCe Is BACk

The “topsy-turvy” wedding cakes are phasing out in favour of a more elegant presentation. It’s a little more Grace Kelly, a little less Lady Gaga.

“Cakes often take their cues from fashion,” says Bonnie Gordon, owner/ operator of the Bonnie Gordon School of Cake Decorating and Design in Toronto.

“We’re seeing a shift to a more natural look for the wedding cake. At the Golden Globe Awards you saw dress after dress of beautiful lines with a few ruffles.”

Actresses at the awards wore little jewelry, suggesting a more understated tone and manner.

“To me, the dresses were all like walking cakes,” Gordon says.

}“I haven’t had a request for a topsyturvy wedding cake for more than a year,” concurs Kyla Eaglesham of Madeleines, Cherry Pie and Ice Cream, also in Toronto. “I still get asked to do them for birthdays but wedding cakes are definitely becoming more chic.”

fLAVouR stRIVes foR

MAss APPeAL

The wedding cake is no longer something the caterer adds on to dinner. The cake represents the client and is a stand-alone focal point.

cake was (comparing it to his bride-tobe), couples in the United States made it a top pick for their wedding cake.

“We don’t get so many requests for red velvet here,” Eaglesham says. “Couples do want a cake that guests will enjoy, and that’s a tall order with so many people in attendance.

to match the flavour and colour of the layer.

“The five layers look beautiful when they’re cut. This allows us to keep the whimsy and novelty offered by the topsy-turvy cakes but to hide it on the inside, letting the external cake remain elegant – not competing for attention with the bride.”

When Dr. Burke on the hit TV show Grey’s Anatomy waxed poetic about how unique and temperamental red velvet

“We’ve created a cake with five layers all in different flavours. They include chocolate, lemon, cassis, vanilla and red velvet – each with a corresponding filling

Says Gordon: “Vanilla is still the most popular flavour for wedding cakes. It’s imperative that it be a really good vanilla, though. Red velvet cakes often require a lot of food colouring and people don’t want additives, so while there are some requests for red velvet, vanilla still has the strongest mass appeal.”

CuPCAkes HoLDInG stRonG

The past several years have seen cupcake trees become very popular in place of traditional wedding cakes and that doesn’t seem to be changing anytime soon.

Cupcakes offer couples a way to incorporate a bit of whimsy and elegance at the same time, and with Martha Stewart featuring this trend, it’s been given the stamp of approval.

Cupcakes also allow a couple to offer their guests different flavours, addressing what appears to be a recurring theme: trying to please everyone.

“Cupcakes are still popular,” Gordon says. “Some people don’t want a wedding cake, so cupcakes are an option. I often suggest including a stand to feature a six-inch round cake for the top so the couple has something to cut for the photos.”

Eaglesham points out that how cupcakes are presented at the wedding banquet can really make or break the impact.

“While cupcakes give couples a way to offer many cake flavours, I do strongly suggest to them that they keep the colour of the icing consistent so the overall effect is clean and elegant,” she says.

nAtuRe PRoVIDes tHe InsPIRAtIon

Environmental issues are very much influencing design in many sectors, and baked goods are no exception.

“Nature is really inspiring some of the cake designs we do,” Eaglesham says. “Cherry blossoms and silver leaf are being requested more frequently. It’s almost a Narnia-like feel.”

Gordon points out that less is more these days when it comes to the custom cakes her company designs.

“Shabby-chic and a natural look are key trends to think of now.”

Gordon cites the clothing chain Anthropologie as a great visual representation of the kind of barefoot luxury she’s seeing represented in wedding cake design trends.

“The wedding cake is no longer something the caterer adds on to dinner,” she says. “The cake represents the client and is a stand-alone focal point.”

MACARons ARe Hot

These light meringue-based cookies can adorn the cake, giving guests two desserts in one. Some have traced its French emergence to the arrival of Catherine de’ Medici with her Italian pastry chefs in tow when she arrived to marry Henry II.

“French macarons on a cake as a decorative element are definitely an

emerging trend,” Gordon says.

“Painted macarons are shown on cakes now. As people travel and are exposed to what’s going on in places like France, they start to ask for it,” Eaglesham adds.

Brightly coloured macarons by Ladurée were prominently featured in Sofia Coppola’s 2006 film Marie Antoinette.

BAkeD GooDs As fAVouRs?

Many couples are electing to give sweets as their wedding favours instead of trinkets that collect dust.

“It was traditional to save a portion of the cake in the freezer for the first anniversary but we tell them to come back for their first-year celebration and we’ll make them an anniversary cake,” says Gordon. “It’s a great idea, as it gives you a chance to remind them of your wonderful baked goods.”

“We see requests for candied almonds as bonbonnieres (little gifts),” says Eaglesham. “Almonds are seen as healthy, so they’re well received.”

Small cupcakes and truffles also make great wedding favours, she adds.

WHAt’s next?

Gordon sees chocolate as a big trend in other countries right now. She also feels it’s poised to gain momentum in Canada and the United States.

“Other countries have chocolate lounges, cafes and cocktails. There’s emphasis on single-origin chocolate too,” she says.

Eaglesham agrees that ingredient origin is a key trend, citing the movement toward eating local as one to watch. “Clients do ask about ingredients. Sometimes you have to remind them of where lemons really do come from,” she says with a chuckle. “A simple butter cream icing made with locally produced butter can be a real delighter.”

The arrival of spring and summer means lots of weddings ready to feature a variety of cakes and baked goods. The stars have never been more aligned for our industry to thrive in this sector. With a little innovation and a firm handle on the trends, your baked goods can be part of the wedding and, hopefully in the years to come, the marriage, too. / BJ

Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in helping companies grow their brands and can be reached at briseboismichelle@sympatico.ca.

BAKER GIVES “STARTING

FROM SCRATCH” A NEW

MEANING

Independent baker Fred Piechocki comes from a proud family of bakers. However, during the Great Depression, his grandfather, Stanley, and father, Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on.

So what did Fred do? He started his bakery from scratch. In 1979, Fred opened The Cakery Bakery in Philadelphia, Pennsylvania. Ten years later, he moved to Warrington, Pennsylvania, where he and longtime friend, Henry Stoughton, opened the Warrington Pastry Shop. Fred describes his business as a European style, traditional bakery where products are baked from scratch every day.

Best known for the 60 to 100 decorated cakes it produces a week, Warrington Pastry Shop also turns out 10 to 15 wedding cakes a weekend during prime wedding season. It is also well known for Danish, regular cakes, cupcakes, butter cakes, cinnamon buns and donuts.

“My greatest accomplishment is to consistently produce a high-quality product,” said Fred. International® Bakers Services has played a key role in maintaining this quality.

“When I started out, I received a sample of International® Bakers Services B&V® and I have used IBS flavors ever since,” Fred recalled. His bakery also uses chocolate, banana, rum, coconut and hazelnut flavors. “I am very happy with IBS products,” Fred stated. “They are easy to use, very consistent and economical. Most importantly, the flavors hold up.”

“Using ingredients that will keep product quality high will make you proud to be an independent baker,” Fred advised. If you value consistent quality, you should get to know International® Bakers Services Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.

concepts for success ¦

By Di ANE

SomETHiNg To TWEET ABouT

These six key Internet tools will boost your business profile online and offline by making you part of the social-media conversation

Forget water-cooler gossip about what’s hot. With mobile shopping topping the lists of retail trends this year, it’s time to think about how your bakery is taking advantage of using the Internet and smartphones in your marketing plan. Here are a few areas that you can look into:

fACeBook fAn PAGe

Create a business fan page for your bakery operation. It costs nothing and is relatively easy to do. Once you’ve created your fan page, you need to get customers to sign up. Make sure you create a link on your website to “become a fan” of your company. Send direct mail or e-mail invitations to your database. Offer an incentive to get people to “become fans” with coupons a nd discounts.

}YoutuBe

Become a celebrity. Shoot a video of yourself baking bread or decorating a cake, or any other interesting marketing stunt you can think of, and upload it to YouTube. If your video is funny, outlandish or worth watching, you and your baked goods could become a viral sensation!

WRIte A BLoG

Anyone and everyone can write a blog, but make sure yours contains useful information that helps build your credibility and brand. The content must be relevant to your business, and must be real. People read blogs to get a sense of the person behind the machine, so don’t fill your blog by trying to sell your products. Instead, write about personal issues like why you think it is so important to buy from local suppliers, what challenges and issues you face as a baker,

Anyone and everyone can write a blog, but make sure yours contains useful information that helps build your credibility and brand. The content must be relevant to your business, and must be real.

Once you have established your fan page and recruited fans, use it to entice. Post videos and photos of your delicious breads, pastries, desserts and food; organize promotions and events via Facebook; and allow fans to comment on how much they love your products. You can also update your Facebook status with deals and specials that last for only the day.

tWItteR

Twitter is made for the mobile phone generation, and the possibilities of how to apply Twitter to market your bakery are endless. The immediacy of Twitter allows you to communicate your latest information, deals and updates to a large group of people instantly. Twitter is also a great way to receive feedback from your customers, and it allows you to answer your customers right away. This is a new generation of instant gratification and short attention spans, so there is a great need to reach your customers quickly.

how you came up with your latest creations and recipes, or real stories of how your bakery was able to help someone out. Be sure to update your blog at least once a week so interest in it does not die down.

MoBILe PHone APPs

The number of iPhone users continues to grow at an exorbitant rate, and more and more brand names are now setting up their own mobile phone applications for promotions, mobile payment, customer loyalty programs and building their databases.

Look into setting up an application for your operation, such as a “Make Your Own Cake” app. Allow customers to select the flavour of the cake, the colour of the frosting, the number of layers, which decorations they wish to put on their cake, etc. Customers would be able to pay for the cake via their mobile phone, and set up a time for pickup. Afterward, users can click on Google Maps to figure out the quickest route to your establishment.

IMPRoVe YouR seo

Re-evaluate your website to see if you are giving yourself the best opportunity to improve in your search rankings. This is known as search engine optimization (SEO) – in other words, making it easier for people to find you on the Web. Check your meta tags to see if you are using the most ideal keywords, title and description to describe your operation. Make sure you put as many keywords that are relevant to your business as you can in the first paragraph of your homepage.

Try to create as many reciprocal links to your website as possible. Create as many links as you can, whether for within your website, or to related websites. Links help to attract new users, raise awareness and improve your ranking in search engines such as Google, Yahoo and Bing.

The rise of next-generation Internet tools such as these has created a bewildering array of options to market your business. Take it slow at first until you get a grasp of the concepts. You can’t afford not to take part, however, because if people can’t find you on the Internet, you’re not part of the conversation, and in the 21st century, that can spell disaster for your ability to build and expand a customer base. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for more than 25 years. She provides innovative food and retail merchandising programs, interior design, marketing and promotional campaigns, and much more. Contact her at 1-416-926-1338, toll-free at 1-888-926-6655, e-mail chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com

“Innovation & New Ideas – the theme for Bakery Showcase 2010”

NEw ProDUCT SHowCASE

Free Admission for Attendees!

Limited seating: Available on a first come, first served basis

Looking for the latest products, ingredients, equipment, technology and/or services. Let the New Product Showcase, which features multimedia presentation, be one of the first stops in your quest for information. The companies listed below will give you a snap shot of their latest offerings and will have the items on display in their booth if you need more information.

Note: The products listed below do not represent all of the new products at Bakery Showcase 2010 rather only those products from companies who expressed an interest in participating in the New Product Showcase. As well, additional presentations may be added.

SUNDAY, MAY 16

10:30 am – 12:00 noon

Bacillus Subtilis in Baked Food – A Healthy Idea LALLEMAND

Today probiotic foods are not limited to the dairy industry. Spore former probiotics, like Bacillus subtilis, can now be added to baked products. This probiotic supports high temperature, low pH and intense compression conditions. The presentation of innovative food will stimulate your R&D team.

Simplifying Lot Traceability

MINoTAUr SoFTwArE LTD

Consumers and government are pushing food producers to track lots in case of a recall. Manual systems and spreadsheets become less effective as you grow and when time is critical. There is a better way. We’ll discuss the one system approach and Minotaur’s MBS7 solution for traceability.

Quick Shine Finishing Spray

CUSToM BAkINg ProDUCTS

Quick Shine Egg Wash Replacement Spray is safe, cost effective, easy to use, and is a labour saver. Available in OU-Pareve and OUD formulas. Also offer Quick Bake Release Pan Coating.

Managing & Understanding Energy Costs

SUPErIor ENErgY

Should your company be minimizing risks? What are the present market conditions? Why are rates lower now? Will they stay that way? Take advantage of dips in the marketplace. Take advantage of low utility rates now and protect your company from future higher rates. What are the opportunities for the future?

gluten Free rye Bread & Bread Crumbs

CANBrANDS

Our gluten free no rye rye bread is made with caraway seeds to give the flavour and look of real rye. Both no rye rye bread and our bread crumbs are all natural and free from gluten, wheat, dairy, egg, soy, cholesterol and trans fats.

Hobart’s Spiral Mixer

HoBArT FEg CANADA

Mixers are one of the most important tools a baker uses. Reliability, repeatable performance and simple controls, make the Hobart HSL 180 and HSL 220 an invaluable tool to your bakery operations. Come and join Hobart to learn about the HSL line of spiral mixers and what Hobart can do for your operation.

New McNairn Packaging Baking Cups

MCNAIrN PACkAgINg

McNairn Packaging introduces its new stock offering of Muffin and Cupcake Wraps, in various sizes, colours and designs. This new baking packaging will add value to your product and works with automatic denesting and depositing systems as well as manual applications. It allows easy removal of muffins and cupcakes without damaging the product, and it is available with a silicone coating.

The New generation of Instant Yeast LESAFFrE YEAST CorPorATIoN

Introduced in the early 70’s, SAF-Instant brand products have remained market leaders in instant yeast. Lesaffre, the world leader in the science of yeast, is pleased to introduce SAF-Instant Premium, the new generation of instant yeast! Use less yeast; 20 to 30% faster fermentation, more resistant to cold water.

NEw ProDUCT SHowCASE

NEw ProDUCT SHowCASE cont’d

MoNDAY, MAY 17

10:30 am – 12:00 noon

Are You Trans Fat Compliant? we Are!

rICHArDSoN oILSEED

Let Richardson Oilseed Limited help you become trans fat compliant with our line of margarines, shortenings and oils that meet the Trans Fat Task force guidelines. All of our lifestyle solutions product line are excellent replacements for hydrogenated products or products high in saturated fat.

Canadian

Dairy Commission’s Matching Investment Fund

Canadian Dairy Commission’s Matching Investment Fund

CANADIAN DAIrY CoMMISSIoN

The CDC has developed the Matching Investment Fund (MIF) to encourage growth and innovation in the manufacture and use of Canadian dairy products and ingredients. This program provides non-repayable contributions to Canadian registered companies or Food Technology Centres for product development on a matching investment basis. Visit www.milkingredients.ca for more information.

Bakery Specialist ToolBox with new warehouse Management System

TooLBox SoFTwArE NorTH AMErICA

ToolBox extended the market-leading dispoTool paperless distribution system to a complete Warehouse Management System by the addition of modules for goods receiving, storage, stock control, retrieval, picking, goods out and analysis & statistics. The new WMS is ToolBox’s response to the increasing inquiries for a high-performance warehouse management solution.

kLr Systems Presents Two New Systems SYSTEMES

kLr Systems Presents Two New Systems

SYSTEMES

kLr SYSTEMS

(1) Automatic Pita Bagger – with a retractable conveyor, a servo motor with ball screw drive, and vacuum operated for easy bag opening.

(2) Horizontal Slicer – specifically designed to slice thin breads such as pitas, hamburger rolls and submarine bread. Has a conveyor with variable speeds, 20 inch belt and adjustable top belt.

rainbake™ Clusters – Agglomerated grain Bites

grainbake™ Clusters – Agglomerated grain Bites

grIFFITH

grIFFITH LABorATorIES

LABorATorIES

Griffith Laboratories introduces Grainbake™ Clusters, a fusion of healthy and tasty ingredients, delivering crispy/crunchy texture and wholesome visuals. Our range of flavours and granulations are suited to sweet and savoury applications, with health claims potential built in.

Halal Market – It Bakes Sense

HPDS – HALAL ProDUCT DEvELoPMENT SErvICES

The Halal market represents significant opportunities for the baking industry. Going Halal doesn’t necessarily require the development of new bakery products or formulations. Many existing bakery products are inherently halal and may only need some ingredient substitution to be compliant and certified. HPDS is a sciencebased certifier that can help bakeries make the transition with minimal effort and investment.

Far Side Sensing®

orDAN THErMAL ProDUCTS

Far Side Sensing® complies with regulations for opposite side flame sensing on ribbon burners in tunnel ovens. CSA Code B149 3-10 requires that burners with a flame space in excess of 3-ft shall be proven at the furthest point from the ignition source. Canadian commercial bakeries can now fulfill this regulatory constraint.

Introduction to Hemp as an Ingredient

HEMP oIL CANADA

Overview of hemp foods, nutritional facts, markets and development.

Don’t run out of Steam

INTErSTEAM TECHNoLogIES

Stainless steel construction, durable, reliable and rugged accessories and the proven power of heat are combined in the MagicVapour! This affordable commercial steam cleaning system allows you to clean WITHOUT CHEMICALS! We’ll review the key points of the “Don’t Run Out of Steam’ article series that provides key considerations when selecting a steam system and putting it to use.

Artistry is the cornerstone of the baking industry and while featured in many ways it is best highlighted through the creativity of wedding cakes. Canada’s National Wedding Cake Competition will bring together both professional and student/apprentice wedding cake designers from across the country to demonstrate their styles, skills and abilities in this new feature to Bakery Showcase 2010. In addition to $8,000 in prize money competitors will also be competing for national bragging rights.

The cash prizes will be awarded as follows:

CONTEST INFORMATION, RULES & REGULATIONS:

1. Each participant must complete a Registration Application form (see enclosed form) and submit it to the BAC office on or before April 23, 2010. A $20 refundable entry fee must accompany the application. Note: The registration fee will be refunded following Bakery Showcase 2010 to all competitors who submit a decorative bread piece for judging.

2. All registrations must be fully completed and signed. If any information is missing, the registration will be rejected. Registrations once accepted will be confirmed via email.

3. There are two divisions: Professional and Student/Apprentice. To qualify as a student/apprentice, you must be enrolled or registered in an accredited baking school and or apprenticeship program and your instructor must complete the designated area on the registration form.

4. Participants are restricted to one entry only. Team entries will not be allowed.

5. There are a limited number of spots available in this contest and registrations will be accepted on a first come, first served basis. Registrations, once accepted, will include a free pass to Bakery Showcase.

6. All costs incurred relating to the participation in this contest will be the sole responsibility of the participant entering the contest.

CONTEST LOCATION, SET-UP & REMOVAL OF ENTRIES

1. The contest will be held at Bakery Showcase 2010, International Centre, 6900 Airport Rd (Airport Rd & Derry Rd), Mississauga, Ontario.

2. Set-Up will be on Sunday, May 16 from 8:00am to 10:00am. Only one person is allowed to set-up their entry in the contest area. No equipment or utensils will be supplied for set-up. All participants must leave the competition area by 10:00am sharp.

3. Participants are requested to leave any identification numbers, etc on display for the duration of the event.

4. Removal of Entries will not be permitted before 5:00pm on Tuesday, May 18 and are the sole responsibility of the participant. Entries that remain in the contest area after 7:00pm on Tuesday, May 18 will be disposed of appropriately.

JUDGING

1. All entries will be judged individually.

2. During the judging process, only official entry numbers will be displayed with the entry. Distinguishing marks will disqualify the entry.

3. Entries must be:

a. No larger than 2 feet long by 2 feet wide and be multitiered

b. Styrofoam centres will be allowed, however the entry must be able to be reproduced using cake

c. Stands, boards, pillars, support wire for flower arrangements and netting are allowed

d. Artificial stamens will be allowed however consideration will be given to the level of difficulty and complexity of their use in the entry

e. Food based glues can be used however the use of glue guns or other non food grade gluing materials are prohibited

f. Non food grade paints or colourings are not permitted

4. Judging will be based on the following weighted 4 point scale with winners determined by the highest scores.

a. Originality (30%)

i. Creative design & uniqueness

ii. Attention to traditional techniques

iii. Use of original ingredients and finishes

b. Artistic features (30%)

i. Aesthetic qualities

ii. Sound design principals

iii. Visually appealing

iv. Visually appealing

c. Technical Achievement (40%)

i. Degree of difficulty

ii. Technically sound

iii. Conforms to specifications

iv. Exactness & knowledge of skills displayed

5. Judging will take place on May 16, 2010 from 10:00am to 12:00noon or as time is required. During this time, no communication with judges will be allowed.

6. Judges reserve the right to reject entries that do not meet the criteria listed above. As well penalties will apply

7. Winners will be announced at 4:00pm on May 16, 2010

GENERAL INFORMATION

1. All entries must be a bona fide manufacture of the participant and should have been specifically produced for Bakery Showcase. Any prize winner may be called upon to prove authenticity of the entry. Failing satisfaction, awards/prizes may be cancelled or withheld.

2. By entering the contest and in consideration of being allowed to participate and possibly win a prize the participant agrees to:

a. Abide by all contest rules

b. Respect that the judges decisions are final

3. All entries entered into the contest will be displayed at the participants own risk.

4. Neither the Baking Association of Canada nor any contractor charged with providing a service can be held responsible for any loss or damage to displays during the course of the event.

5. The Baking Association of Canada at its sole discretion reserves the right at any time and without notice to amend or add to these rules in a reasonable way so as to ensure the fair conducting of this contest.

Canada’s National Competition

2010 Registration Form

Deadline to enter is April 23

Mail or Fax Registration Form to: Baking Association of Canada 7895 Tranmere Dr, Ste 202 Mississauga, ON L5S 1V9 Fax: 905-405-0993

For More Information: Tel: 905-405-0288, Toll Free 1-888-674-2253 Email: info@baking.ca

Company Name / School

Address

City Prov/State Postal Code/Zip

Tel: (_____)

Fax (_____)

Contact Title

E-Mail

Signature: Date:

Contestants assign the Baking Association of Canada the right and permission to publish, without charge, photographs/images of their entry. These photographs/images may be used in publications, including electronic publications, or in audio-visual presentations, promotional literature, advertising, or in other similar ways.

Professional Division: ❑

Student/Apprentice Division: ❑

Note: To qualify as a student and or apprentice you must be registered in an accredited Baking School and your instructor must complete the section below:

I hereby acknowledge that the applicant is a student and or apprentice

Instructor Name: School: Tel: Email:

Describe Your Entry:

Who or What inspired you to produce this entry:

Entry Fee

A $20 refundable entry fee is required with each registration. The registration fee will be refunded following Bakery Showcase 2010 to all competitors who submit a Decorative Bread Piece for judging.

Entry Fee submitted by (√ one): Cheque ❑ Visa

Note: Make cheque or money order payable to Baking Association of Canada

Decorative Bread CONTEST

capture the attention of your customers.

The Ontario Chapter of the Baking Association of Canada is pleased to announce that they will be organizing a Decorative Bread Contest during Bakery Showcase, May 16 – 18 at the International Centre.

Fire up your creative and artistic talents and enter to win cash prizes and the bragging rights of being names the Best Decorative Bread Baker for 2010!

1st Prize - $2,500

2nd Prize - $1,250 3rd Prize - $500

Prizes available for both Professional and Student Category

Contest

Registration Information

2. All registrations must be fully completed and signed. If any information is missing, the registration will be rejected. Registrations once accepted will be confirmed via email.

3. There are two categories: Professional and Student. To qualify as a student, you must be enrolled or registered in an accredited baking school and your instructor must complete the designated area on the registration form.

4. Participants are restricted to one entry only. Team entries will not be allowed.

5. Registrations, once accepted, will include a free pass to Bakery Showcase paid for by the Ontario Chapter of BAC.

6. All costs incurred relating to the participation in this contest will be the sole responsibility of the participant entering the contest.

Contest Location, Set-Up & Removal of Entries

1. The contest will be held at Bakery Showcase 2010, International Centre, 6900 Airport Rd (Airport Rd & Derry Rd), Mississauga, Ontario.

3. Dough recipes used to create the entry must be submitted at the time of check in at the International Centre.

4. Participants are requested to leave any identification numbers, etc on display for the duration of the event.

5. Removal of Entries will not be permitted before 5:00pm on Tuesday, May 18 and are the sole responsibility of the participant. Entries that remain in the contest area after 7:00pm on Tuesday, May 18 will be disposed of appropriately.

Judging

1. All entries will be judged individually.

2. During the judging process, only official entry numbers will be displayed with the entry. Distinguishing marks will disqualify the entry.

3. Entries must be:

a. No larger than 2 feet long by 2 feet wide by 32 inches high

b. Piece must be supported with its own medium, no artificial or inedible frames or internal supports can be used

c. Piece can be presented on a board however all parts of the piece must be confined to the maximum dimensions of the board which should not exceed the dimensions listed in 3a

d. Food based glues can be used however the use of glue guns or other non food grade gluing materials are prohibited

e. Non food grade paints or colourings are not permitted

4. Judging will be based on the following weighted 4 point scale with winners determined by the highest scores.

a. Originality (25%)

i. Creative design & aspect

ii. Use of original ingredients and finishes

b. Artistic features (25%)

i. Aesthetic qualities

ii. Sound design principals

iii. Well proportioned

iv. Visually appealing

c. Technical Achievement (25%)

i. Degree of difficulty

ii. Technically sound

iii. Conforms to specifications

d. Variety of Dough usages (25%)

i. Overall appearance and use of doughs

ii. Finishes inviting, appealing to the eyes

iii. Baked colour relevant to application

iv. Contrast/blending of colours and textures

v. Balanced proportion of different doughs

vi. Balance between dead and yeast doughs

vii. Good dough quality (not cracked, chipped or broken)

5. Penalties and exclusions will apply in the following areas:

a. Piece is greater than the maximum dimensions

b. Use of non food grade colours

c. Use of artificial or inedible frames or supports

d. Use of non food grade gluing material

e. Failure to provide dough recipes used

6. Judging will take place on May 16, 2010 from 10:00am to 12:00 noon or as time is required. During this time, no communication with judges will be allowed.

7. Judges reserve the right to reject entries that do not meet the criteria listed above.

8. Winners will be announced at 4:00pm on May 16, 2010

General Information

2. By entering the contest and in consideration of being allowed to participate and possibly win a prize the participant agrees to:

a. Abide by all contest rules

b. Respect that the judges decisions are final

3. All entries entered into the contest will be displayed at the participants own risk.

4. Neither the Ontario Chapter, the Baking Association of Canada nor any contractor charged with providing a service can be held responsible for any loss or damage to displays during the course of the event.

5. The Ontario Chapter and/or the Baking Association of Canada at its sole discretion reserves the right at any time and without notice to amend or add to these rules in a reasonable way so as to ensure the fair conducting of this contest.

Decorative Bread CONTEST

Deadline to enter is April 23

Mail or Fax Registration Form to: Baking Association of Canada 7895 Tranmere Dr, Ste 202 Mississauga, ON L5S 1V9 Fax: 905-405-0993

For More Information: Tel: 905-405-0288, Toll Free 1-888-674-2253 Email: info@baking.ca

Company Name / School Address

City

Tel: (_____)

Prov/State

Fax (_____)

Contact Title

E-Mail

Signature:

Postal Code/Zip

Date:

Professional Division: ❑

Student Division: ❑

Note: To qualify as a student you must be registered in an accredited Baking School and your instructor must complete the section below:

I hereby acknowledge that the applicant is a student

Instructor Name:

Tel:

Describe Your Entry:

Who or What inspired you to produce this entry:

School:

Email:

Entry Fee

A $20 refundable entry fee is required with each registration. The registration fee will be refunded following Bakery Showcase 2010 to all competitors who submit a Decorative Bread Piece for judging.

Entry Fee submitted by (√ one): Cheque ❑ Visa ❑ Mastercard ❑ AMEX ❑ Money Order ❑

Note: Make cheque or money order payable to Baking Association of Canada

Charge Card Number

ONTARIO CHAPTER

Ontario Chapter

ANNUAL SPRING GOLF TOURNAMENT

JUNE 1, 2010

Carlisle Golf & Country Club

(West of Guelph Line off Derry Rd.)

Registration & BBQ lunch starting at 10:00 a.m. until 11:30 a.m. Shotgun - SCRAMBLE – Start 12:00 Noon REGISTRATION Contact:

PLAYERS

ASSOCIATION MEMBERS

NON- MEMBERS

SPONSOR-A-HOLE

Please reserve _________ X $50.00 Hole Sponsorship

Company Name (as it is to appear on sign):

DISCLAIMER - GOLFERS AND THEIR GUESTS AGREE TO INDEMNIFY AND HOLD THE BAKING ASSOCIATION OF CANADA HARMLESS FROM ANY AND ALL LIABILITY OR CLAIM FOR DAMAGES OR INJURIES WHICH MAY ARISE AS A RESULT OF PARTICIPATION IN THIS EVENT.

BAC - BC CHAPTER

Newlands Golf & Country Club

21025 - 48th Avenue, Langley, BC

Wednesday, June 23rd, 2010

12:30pm Shotgun Start KP, Putting Contest, Door Prizes, Carts, & Golfer’s Deluxe Buffet

DON’T DELAY! Reserve yourself, or group RIGHT AWAY!

Your entry will require payment to reserve your spot. You may enter individually, or as a foursome.

Golfers and their guests agree to indemnify and hold the Baking Association of Canada harmless from any and all liability or claims for damages or injuries which may arise as a result of participation in this event.

For further information call Nicole Higgins (778) 887-2284 or Randall Winters (604) 313-3296

DEADLINE, & PAYMENT, FOR ENTRIES IS JUNE 4th, 2010

Please reserve

- Sponsorship identification at the registration area - Sponsorship identification at the banquet dinner - Tee sponsor signage

Please

Cheques payable to B.A.C.

Mail cheque and entry form to: BAC, 7895 Tranmere Dr., Suite 202, Mississauga, ON L5S 1V9

Attn: Gillian Blakey OR Fax Visa / MasterCard /AMEX information and entry form to (905) 405-0993

E-mail: gblakey@baking.ca Telephone: (888) 674-2253, ext 21

bA ke Ry fl AvO u R fASHIONS

Get ready for more natural flavours, savoury taste sensations and blends of old and new flavour friends such as chocolate and mango. These are the flavour fashions for 2010.

nAtuRAL GAIns GRounD

“The biggest trend we are seeing in bakery flavours is the push to go natural,” says Martino Brambilla, owner of Embassy Flavours. “It started a few years ago with new product launches and then spread to existing products.”

“Natural” includes using vanilla beans in place of extract, often with the nationality of the beans (for example, Tahitian) being proudly promoted in bakery advertising. Why the hunger for natural flavourings?

“Bakers want to clean up their ingredient declarations,” says Chuck Harvey, president and CEO of Dealers Ingredients.

In the public’s mind, natural flavours are safer, reassuring and just plain better than artificial.

}Embassy Flavours’ Rocky Road Pie

in the world of fashion, some things are timeless classics. The same is true of flavours: chocolate is still the leader of the pack.

“Consistency is the biggest problem with natural flavours,” Brambilla says. “Although natural flavours can usually withstand the cold process, they tend to be diminished when baked. They are just much more volatile than artificial.”

Ironically, the result is that baked goods made with natural flavours can end up tasting less “natural” than those made with their artificial counterparts.

Natural flavours are also becoming more popular in breads. The trend here is to create “more flavourful breads by adding kernels or full grains and seeds,” says Karl Eibensteiner, president of Lentia Enterprises.

“Canadian consumers want more healthy ingredients in their breads, but they also refuse to give up on flavour.

Kernels, grains and seeds are the only way we can meet both of these desires.”

sWeet Meets sAVouRY

There was a time when baked goods were synonymous with sweetness. But no longer: Although sweet items are still central to the industry’s output, savoury baked goods have been making inroads. Obviously, breads seasoned with grains and seeds are savoury rather than sweet, but the trend toward savoury doesn’t end here.

“Today, you can buy savoury danishes and bagels,” says Brambilla. “Savoury flavours are also effective in hiding the taste of ‘nutraceuticals’ such as omega-3, which taste awful by themselves.”

Caution: When it comes to hiding the

taste of omega-3, fibre and other nutraceuticals, there is no one-flavour-fitsall solution.

“You really have to engineer a different approach for each baked good, to make sure that the flavour mix tones down the nutraceutical taste,” Brambilla notes.

“You can’t just mask it; you have to blend it down.”

tHe DAnCe of tHe fLAVouR BLenDs

The limited popularity of mango notwithstanding, Canadians in general have not embraced the possibility of exotic fruits in their baked goods.

“Apple remains our most popular pie filling,” Eibensteiner says. “Granted, there is room to experiment here with brown sugar and other ‘natural’ elements, but Canadians still prefer to stick with what they are comfortable with: apple, cherry, blueberry, lemon and strawberry.”

The trick to introducing new flavours

is to marry them with old standbys –strawberry/rhubarb being a classic example of how this can be done.

“Bakers have to take their cue from the drink business, where all kinds of exotic fruits are blended with apple and strawberry to make them more enticing to the general public,” says Eibensteiner. “In this way, you can introduce your customers to guava, kiwi and agave, and expand their flavour horizons.”

In the flavour wars, everyone interviewed for this article agreed that chocolate is still king. This and chocolate’s blend-ability make a natural partner for successful flavour combinations.

“Chocolate always reigns, which is why you can experiment by marrying it with unexpected flavours like chili pepper,” says Dawn Foods marketing manager Audrey Fernandes. “On a more conventional note, chocolate goes with virtually every fruit there is, and gets along with savoury flavours too. The best part about chocolate is that people like it so much, they are willing to experiment with chocolate blends that include flavours they wouldn’t normally buy on their own.”

fLAVouR fAsHIon oVeRVIeW

In the world of fashion, some things are timeless classics, like a woman’s little black cocktail dress, or a man’s blue blazer and grey flannel slacks.

The same is true of flavours: chocolate is still the leader of the pack, followed by vanilla and strawberry. Apple, cherry, blueberry and lemon also have their stalwart fans. They are not going away anytime soon, if ever.

Still, the trend toward natural does change the game for many established

flavours, simply because some of them can’t deliver the same consistency as their artificial doppelgangers. For bakers, there is no way around this fact, except by experimenting with natural flavours in recipes until the final results are satisfactory. In those cases where natural flavours can’t do the job, it may be possible to find artificial flavours that have “natural sources,” so that these can be cited in the ingredients declaration.

Caution: There is a point at which you either have to opt for a natural flavour and put up with the losses that occur in baking, or stick with artificial flavours to retain the full taste experience. In some instances, you may need to offer two kinds of products, says Eibensteiner.

“Some people want natural flavours first, while others want taste sensation first,” he explains. “You need to be able to satisfy them both, and sometimes one product alone cannot do that.”

Bakers wanting to add variety to their breads and pastries should definitely consider adding more savoury flavours, bearing in mind that grains and seeds are an effective and appealing way to do this.

Finally, when it comes to introducing new flavours, pairing them with consumer favourites such as chocolate and apple is a wise course to follow. /BJ

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Top: Customers can be introduced to new flavours through small individual desserts such as mousses.

Above: Passion Fruit Mousse Cake

C u PCA ke R el I ef

On Jan. 12, a massive earthquake struck Haiti, causing unprecedented death and destruction in the already impoverished nation. Instead of being sucked into a vacuum of sorrow and sadness over the tragedy, I decided to channel all of my emotion into something proactive.

Two days after the disaster, I called my friend Nancy Botelho and pitched her my idea. She said, “Whatever you do, you’ve got my support, and I’ll help you find people to help.”

I came up with the concept of Cupcakes for Haiti – a bake sale at our family home in Toronto. I decided on cupcakes rather than a generic bake sale because in December I’d helped run a winter holiday bake sale at my son’s school. We had solicited bakers to donate products, and received huge amounts of fresh-from-the oven goodies. One particular tray of designer cupcakes sold out in a flash. I remember thinking that we should have charged more for those (because we were fundraising for the school’s foster child in Africa), and if we ever do another bake sale, we should just focus on cupcakes. Watching people shop at the bake sale was educational. I’ve

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always worked in sales or customer service, and have sold all types of food products, but I’d never experienced the joy, the dialogue, the giddiness that comes from selling items that are worth their weight in gold – that is, covered in colourful, animated and tantalizing sugar.

I spoke with Nancy Gavin, manager of brand development at Redpath Sugar Ltd. in Toronto, and asked her, “What is so magical about sugar?”

Her response: “Sugar is such a natural ingredient and has been around and used for centuries. Pure cane sugar enriches all types of baking, just as these baked products enrich people’s lives.”

That’s it! Our Cupcakes for Haiti bake sale was a vehicle to enrich the lives of our Haitian neighbours. But how would we get the money we raised to the people who needed it most?

My husband, Top Drawer Creative Inc. vice-president Brian Gahan, and I have been supporters of Doctors Without Borders’ work for more than a decade. In 1998, Brian had the opportunity to join a Doctors Without Borders mission in Ethiopia as a pro bono photographer. He saw the incredible work the doctors, nurses and medical staff provide in spite of imperfect working conditions and surroundings. Given our family’s personal experience with this organization’s work, we decided it would be the charity of choice for our fundraising effort.

Now that I had family and community support, and a charity to focus on, it boiled down to logistics such as time and venue, advertising, product supply, and, of course, meeting our fundraising goal (I was secretly hoping for $5,000).

Given our desire to act fast, we decided to hold Cupcakes for Haiti on Jan. 23, which meant we had nine days to enlist bakers and advertise.

By Thursday, Jan. 21, I had approximately 25 e-mails confirming types of cupcakes to be baked for the sale and delivered to my home early Friday morning or at some point during the four-hour fundraising event. It’s one thing to receive e-mail confirmation, but quite another to see the actual baked goods. All I could do was trust my friends, believe in our collective

Cupcakes for Haiti raised $12,000 and valuable media exposure.

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process of being called to action and, of course, prepare a big batch of my Very Vanilla Cupcakes, just in case a few bakers were no-shows or had baking disasters.

We also had to deal with packaging. The first professional baker I contacted about this was Dufflet Pastries in Toronto.

Unfortunately Dufflet was already overcommitted for the weekend of our cupcake sale; after they graciously declined I wondered how they could still be involved, so I called back and asked them if they would put me in touch with their box supplier, Irfan Rajabali of E.B. Box Company. After only a very brief interview, he got behind what we were doing and offered to donate 100 individual cupcake boxes.

The next step was a poster for advertising the event around the neighbourhood, so I called Top Drawer Creative Inc. art director Rachael Muir and asked her to help. Within about 20 minutes, she e-mailed the finished poster. I took it to a print shop and made 500 copies, but the next day one of our kids woke up sick, and for a brief moment I was stuck. When I asked my husband, “How are we going to advertise if I can’t walk around and poster

the neighbourhood?” he responded, “Go viral.”

He told me to change my Facebook profile page to the poster, and to ask all my friends to do the same, and then to do the same with all my social media networks: Twitter, LinkedIn and my blog. By Jan. 21 the message had reached the Toronto Star’s parenting website editor, Brandie Weikle. Brandie tweeted about our event, and included it in her weekend events section.

Fast forward to the morning of Jan. 23. We got to work taking tables out to our front lawn, blowing up balloons, making posters and brewing fresh coffee, and by 8 a.m. cupcakes began to arrive. At 9 a.m. on the dot we were greeting even more bakers, and selling our first batch of cupcakes to our son’s schoolmates. By tear-down time, 1 p.m., we still had a steady stream of sales, and a neighbour decided to dart home and bake yet another batch of cupcakes! By 10 p.m., a bidding war that had started over a box of 16 Desmond and Beatrice cupcakes was capped at $9,000! The philanthropists who joined pocketbooks are members of Les Domestiques, a group of

cyclists who serve their communities. One of the members asked that $5,000 of the $9,000 be shared with the Foundation for International Community Assistance (FINCA International).

In total, Cupcakes for Haiti raised more than $12,000.

Now, we’re busy producing a cookbook containing all the recipes from the goods sold that day, plus some from the likes of Dufflet Pastries and Lynn Crawford. Our call to action has allowed us to work with many generous supporters, including Top Drawer Creative Inc., which will cover the entire cost of the book’s photography, design and artwork; Stohn Hay Cafazzo Dembroski Richmond LLP, which will cover the cost of our legal fees; and the Interprovincial Group, our printer, which will cover the cost of producing 1,000 copies of the book.

People ask me, “What’s the secret of your event’s success?” I say that there is no secret; it’s 100 per cent pure collective effort – and lots of natural sweetness. / BJ

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Europain 2010 c’est magnifique

PARiS – Boasting 80,000 square metres of exhibition space spread over four halls, Europain 2010 was massive in size and scope, offering everything under the sun for the bakery, pastry, chocolate and ice cream industries.

i attended Europain courtesy of Promosalons Canada, the Montreal agency representing the show in Canada. over the course of five days, i was one of 80,000 visitors to the Paris Nord Villepinte exhibition centre.

Exhibiting companies with a presence in Canada included Rondo, MiWE, demarle, Lallemand, Lesaffre Yeast and Barry Callebaut.

dave Kollar, Rondo’s eastern u.S. sales manager, was eager to show off the company’s new Curl & More croissant machine, which was set up for demos and went on to win one of the coveted Europain Trophies given to the most innovative products and equipment.

“Europain is a great opportunity to get a look at new equipment as well as show off

Rondo’s Dave Kollar and Jörg Sonnabend show off their company’s Europain innovation award.

our products and services to the industry,” he said. “We can really create a lot of excitement by being here.”

The Americans and Canadians i ran into at the show were few and far between, but they included Brian Sisson and Marcus Mariathas of Toronto’s ACE Bakery. i also caught up with Mark Pennington, Barry Callebaut’s regional gourmet sales manager for western Canada. it was around 11 a.m. and he offered me a glass of champagne as we sat down for a chat. Apparently when

Canadians go to France they throw out the cuppa joe and adopt the local custom of having some bubbly as an aperitif.

Pennington had been in Europe since March 1 with a group of 20 or so Callebaut customers from the Vancouver area.

“Europain is a huge event for us,” Pennington said. “We’re the largest chocolate company in the world – we have nearly an entire row to ourselves here.”

But, he added, it’s still vital to maintain relationships with customers, and with Canada being one of the company’s most important markets, they are proud to bring bakers and patissiers across the pond to see what their counterparts in Europe are doing and how European ideas and techniques could be applied in Canada.

That is what Europain is really all about. despite its name, it’s a global village for our industry, and it was an honour to drop in for a visit.

See next month’s Bakers Journal and www.bakersjournal.com for more on Europain 2010. – Brian Hartz

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By S TEPHAN i E oRTENZ

uSE iT To HAVE moRE oF iT

Canada’s Sharon Rempel is using the power of stories to keep heritage wheats such as Red Fife alive and well for future generations

Wheat originated in a fertile crescent of land we now call Iran and Iraq, as well as modern-day Ethiopia, has the world’s greatest diversity in wheat crops. But although there are hundreds of thousands of bread-wheat varieties in the world, in North America we use precious few, which is why Sharon Rempel’s work is so exciting.

Rempel is a Canadian agronomist and wheat activist. Her work is a reminder that there’s no need to lose something because “better” often means “more.”

Casting aside so many wheat varieties in favour of drought-, disease- and pestresistant ones is perfectly valid economically, which is how we’ve commoditized wheat. While nothing is inherently wrong with maximizing crop production, there’s a growing recognition that diminishing our biodiversity will limit the future of our food, which is the heart of Rempel’s work.

}with colleague Chris Wooding, building a global cultivation model to help heritage wheat varieties survive climate change.

Rempel is arguably best known for helping to rescue Red Fife, Canada’s first wheat, from obscurity. Her advocacy played an important role in its induction into Slow Food Canada’s “Ark of Taste” in 2003. The Ark is an international project that draws attention to a heritage variety or breed of importance in order to keep it alive.

Says Rempel, who calls herself the godmother of Red Fife: “People want it because it has a name and a story.” From her entry about Red Fife in The Canadian Encyclopedia comes the tale, probably tall (which she readily admits), of how David Fife and his wife, of Peterborough, Ont., first got their hands on the wheat that would bear their names.

The story is set in the mid-1880s, on a boat in Glasgow’s harbour. There, a friend

Branding is little more than telling a story about something to amplify a desire for it. [Sharon] Rempel and Co. have certainly succeeded there.

Rempel would be horrified to hear it put this way, but I believe it was essentially branding that saved Red Fife wheat from vanishig. Branding is little more than telling a story about something to amplify a desire for it. Rempel and Co. have certainly succeeded there.

Rempel has a master’s degree in conservation studies from England’s University of York and a bachelor of science in agriculture from the University of Alberta. She began her work in organic agriculture in 1986, and two years later she became involved in the Grist Mill, a wheat museum in a historic site at Keremeos, B.C. A pound each of the primary “Canadian” wheats were planted, cultivated, preserved and given an honoured home.

She has studied wheat in Greece and Ethiopia, and has served on three Canadian delegations to the United Nations on seed genetic resources.

Since 1998, Rempel has run the Heritage Wheat Project, which helps maintain more than 300 seed varieties. Her most recent agricultural work involves enhancing the nutritional value of wheat through special composting and,

of Fife’s found a sack of the Ukrainian red-coloured grains. For sampling, he scooped his hat into the bag and sent some to Fife, who promptly planted them. From that yield, a cow ate all the wheat heads but one, which Fife’s wife rescued, and its subsequent planting became the staple crop that fed Canada between 1860 and 1900.

Rescue from the brink is a key ingredient to a great story. But Red Fife wasn’t out of the woods yet. First, it would establish its progeny.

Forty years after Canada adopted Red Fife, a hard spring variety from the British Isles, Russia’s Ladoga wheat, crossed our border. We bred it with Red Fife to produce two new varieties two years later – Stanley and Preston. That same year, Canada adopted Hard Red Calcutta wheat from India. We bred it with Red Fife and produced Marquis in 1910.

As Agriculture Canada began developing new wheat varieties that would become our commodity workhorses, our “original” grains began to fall into obscurity, but not completely and not for too long.

“Eat it or lose it,” wrote Chris NuttallSmith in his Globe and Mail report last year when the Tamworth pig, a heritage breed, was inducted into the Ark of Taste. Just as expending physical energy with exercise ironically gives the body more energy (if only we could have this with oil), telling the Red Fife and Tamworth stories creates a desire and market for them. To eat it is to save it.

My favourite Red Fife story comes from chef Jeff Crump and pastry chef Bettina Schormann of the Ancaster Old Mill Restaurant in Ontario. Schormann was disillusioned and on the brink of leaving the profession, but Red Fife changed her mind.

“You could also see a light bulb go on,” recounts Crump. “She lobbied to get their farmer to plant the wheat. She wanted to make daily bread. From earth to table, she followed those grains and worked as a farm hand on top of her kitchen duties.”

Every great story inspires, and like Red Fife, Schormann was pulled back from the brink of leaving a labour of love behind. / BJ

On the web: Sharon Rempel and her work: www.grassrootsolutions.com

Sharon Rempel

International Dair y • Deli • Bakery Association

Th e Bi g Round Up. Whether it’s your first rodeo or your thirty-first, the IDDBA’s Dairy-Deli-Bake 2010 is the “must-see” event in the dairy, deli, and bakery industry. For three days, you’ll rub shoulders with retail buyers and executives, leading manufacturers, brokers, distributors and other decision-makers. If your business is food, you owe it to yourself, your company, and your customers to be part of the IDDBA’s Show of Shows! Yeehaw!

The Sho w of Shows. When time and money are short, you need to choose a conference that brings together the key buyers and merchandisers, the top new products, and the best speakers. The IDDBA offers all that plus a 1500-booth expo, a 10,000 square foot Show & Sell Center (model store), and innovative learning displays. With more than 8,000 attendees, the networking and buying opportunities are the best, bar none.

Teac h & Tel l i n th e Sho w & Sell. The hundreds of ideas featured in the Show & Sell Center are actionable and ready to be put into play to attract customers and increase your selling opportunities. You can experience first-hand the creativity and imagination of great retailing and innovative ideas. Pick up tip sheets and how-to instructions, plus see great merchandising in action. Sign up for a FREE Photo CD to share your ideas with your team. In fact, we want you to steal our ideas!

Wild West to Outer Space.

Houston is a wonderful blend of the old west, the space program, and international commerce. It’s a hubbub of shopping, nightlife, the arts, and museums. The Houston Space Center and the galleria make this an international city with a small-town feel. Y’all come on down and take care of business, hear great speakers, and network with the very best.

Stephen Dubner Superfreakonomics: Unexpected Solutions

President George W. Bush

Harry Balzer Eating Patterns in America

Dr. Rosita Thomas Consumers In The Deli & In The Bakery

Mike Ditka ACE–Attitude, Character and Enthusiasm

Daniel Burrus Technology-Enabled Innovation

Rachael Ray Recipe for Success

Harold Lloyd Catching the Wave of Change

John Pinette Show Me The Buffet: I’m Starvin’

Ben Stein Lessons Learned on Life, the Economy & You