Vemag HP1B Dough Divider
n Gently handles dough
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Watch live demos at our Bakery Showcase Booth 703 Toronto Congress Centre n May 5 - 6, 2024
IIn
Karen
Enjoyed
Professor
BY COLLEEN CROSS
Do you find you’re working hard in the everyday tasks of your business but not spending enough time and energy planning and working on the direction of your business?
Understandably, it’s easy to become mired in the daily operations of your bakery. After all, there is no shortage of problems – technical, labour and operational – to occupy your mind and your time.
It’s a bit like being on the dance floor when you should be on the balcony. I did not coin this phrase. It is a well-known analogy in the world of business that I recently discovered after interviewing Karen Bornarth for our On the Rise podcast.
Karen is the executive director of the Bread Bakers Guild of America, with whom the Baking Association of Canada partners on education through which members of the BAC and the Guild receive a one-year free membership in each others’ organizations. She came onto the podcast to talk about a session she’ll be leading at Bakery Showcase called “Lessons from the Bakery Leadership Circle” about how to bring adaptive leadership into your baking operation.
The Bakery Leadership Circle is a new program from the BBGA and Bakers4Bakers designed to support bakery owners and operators in tackling some of their stickiest business challenges through education and peer consulting activities.
To get back to our analogy, being on the dance floor means you are directly in the middle of things. To mix metaphors, you can’t see the forest for the trees. In order to take in the big picture, you must move to the balcony where you have a clear overview.
Understandably, it’s easy to become mired in the daily operations of your bakery. After all, there is no shortage of problems – technical, labour and operational – to occupy your mind and your time.
The balcony analogy was coined in 2009 by Ronald Heifetz, Marty Linsky and Alexander Grashow in their book The Practice of Adaptive Leadership: Tools and Tactics for Changing Your Organization and the World.
Karen is passionate about education and advocacy for frontline food production workers. Karen and British Columbian Mark Dyck of Bakers4Bakers.org started the Circle earlier this year to help bakers work closely with their peers on their businesses. There has been great demand to be part of this initiative, and with two cohorts of 15 people each, the facilitators have had their hands full running the sessions. As Karen says, “It struck a nerve.”
According to Karen, “operating a bakery is an exercise filled with adaptive challenges. These challenges are messy and multi-dimensional, often involving people (who are decidedly not finite and knowable). To address them, real leadership is required.”
The Baking Association of Canada this year presents a value-packed Bakery Showcase, set for May 5-6 at the Toronto Congress Centre. The show floor filled with supplier tuned in to bakers’ needs and the education program focusing on future-proofing your bakery and connecting you with other bakeries and experts. It is the perfect place to step back from your operation and out onto the balcony to look at the big picture. See you there! / BJ
APRIL 2024 | VOL. 84, NO. 2
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briefly | Quebecers warned that new language rules could lead to fewer products, higher prices; Ontario maple syrup production to receive funding from federal and provincial governments | for more news in the baking world, check out our website, bakersjournal.com
Award-winning chef and Niagara College baking and pastry arts program coordinator
Catherine O’Donnell has been selected as a juror for the World Chocolate Masters competition at the Chocolate Academy in Montreal in late May. Along with other leaders in the industry, O’Donnell will review, taste and assess the competitors’ creations.
In late May, O’Donnell will travel to the Chocolate Academy in Montreal to participate as a juror in the North America pre-selection for the World Chocolate Masters.
O’Donnell was chosen as one of five jurors – and the only woman – among the distinguished judges for this event including Olivier Tribut (Canada), Michel Ernots (U.S.), John Kraus (U.S.) and president of the jury Yvan Chevalier (France).
“Catherine embodies unparalleled dedication, with a career coaching and judging top pastry chefs worldwide. Her diverse roles as a business owner, professor, mentor, and coach underscore her unwavering commitment to excellence,” said Laurence Torcherie, Chocolate Academy Project Coordinator – Montreal.
National selections for the World Chocolate Masters for Canada and the United States will take place on May 29 to 30, 2024, in Montreal ahead of the world final in 2025.
O’Donnell, who has been teaching at Niagara College since 2015 and is currently Professor and Program Coordinator of NC’s
Baking and Pastry Arts program, has been making her mark as a world-class pastry chef in Niagara and beyond. The Niagaraon-the-Lake resident owns and operates Willow Cakes and Pastries. She has worked as Pastry Chef in Toronto for Oliver-and Bonacini, the King Edward Hotel, and in Niagara for the Vintage Hotels, Hillebrand’s Vineyard Café, and Peller Estates Winery Restaurant.
O’Donnell was one of just five chefs
inducted into the Canadian Culinary Federation Honour Society during the Federation’s national conference in Saskatoon and one of the few women to hold the esteemed title Pastry Chef A.
In 2016, she was part of the coaching crew behind Junior Culinary Team Canada, which captured a gold and silver medal at the Culinary Olympics in Erfurt, Germany. She also coached the senior team.
Later, she earned the title of Certified International Judge from the World Association of Chefs’ Societies, recognizing her as a senior-level culinary professional with advanced judging experience.
O’Donnell hopes to inspire her students so they may someday enter a global competition like the World Chocolate Masters. “I think this will open doors for other women in Canada to actually see that they can get there,” she said.
The Baking Association of Canada together with the Canadian National Millers Association and the Canadian Pasta Manufacturers Association together are asking the federal government to address the compositional standards of Whole Wheat Flour.
The three associations made comments on this topic and others in a joint submission to the federal government committee studying Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards. Read the full submission at this link
Protein Industries Canada has launched a project to help meet the growing need for ingredients that will help meet demand for flavourful, affordable protein options, with a co-investment with partners Burcon NutraScience, HPS Food & Ingredients and Puratos Canada.
Burcon will extract hemp protein isolate, sunflower protein isolate and sunflower protein concentrate in order to
increase the value of each hemp and sunflower flour.
In partnership with Burcon, HPS is assessing hemp crop varieties to determine which are best suited for the new ingredients, while also developing, commercializing and scaling the technology needed to process the hemp into the new ingredients.
Further along the value chain, Puratos
and Burcon will each focus on using the hemp and sunflower ingredients in new food and beverage products, particularly baking applications, beverages and meat alternatives.
A total of $6.9 million has been committed to the project, with Protein Industries Canada committing $3 million and the partners together committing the remainder.
Remilk, a major developer and producer of animal-free dairy, has received Health Canada’s “Letter of No Objection” enabling the use and sale of its animal-free BLG protein in Canada.
In February 2023, Remilk received a “No Questions Letter” from the FDA and the Singapore Food Agency’s approval. In April 2023, the company made headlines again in April as the first to receive regulatory approval of its kind in Israel. Now, it is the first company producing animal identical protein to receive Health Canada’s No Objection Letter. The letter opens Canada’s door for use of Remilk’s protein in a variety of products with the same taste and texture as milk, ice cream, yogurt, cream cheese, and more, while free of lactose, cholesterol, and growth hormones, and with significant nutritional
and environmental benefits.
“This is an important day for us at Remilk, and a historic one for Canada as it opens its doors to the new-dairy revolution. We developed a strategic roadmap for regulatory approvals around the world, recognizing that CPG companies seek solutions that benefit consumers throughout North America,” said Aviv Wolff, Remilk’s cofounder and chief executive officer. “We prioritized Canada in our regulatory strategy, following the green light from the FDA.”
Remilk’s animal-free BLG milk protein is equivalent to its cow-derived counterpart, but it is produced without a single cow, via precision fermentation, the company said in a news release. Remilk manufactures its protein at commercial scale in several locations around the world.
“Canada’s is the fourth separate health administration to conduct thorough examinations of our protein and each, individually, found it to be equivalent to its traditional counterpart,” said Dr. Ori Cohavi, cofounder and chief technology officer at Remilk. “Regulatory approvals serve to not only open new markets for the sale of our proteins but, also, as reassurance for both industry and consumers that
our protein is the same milk protein they have been consuming and enjoying for decades.”
Remilk produces dairy-identical milk proteins through precision fermentation and has developed a patented approach to scalable manufacturing. Dairy made with Remilk’s animal-free protein is free of lactose, cholesterol, hormones, and antibiotics.
Michel Forget celebrated by baking industry colleague as ‘valuable and well regarded’
Bakers Journal is sad to report that longtime sales director in the baking industry Michel Forget has passed away on Feb. 23. Mr. Forget was most recently director of sales for Richardson Oilseeds, officially retiring from Richardson at the end of June 2019.
He was the director of industrial sales for North America for the bakery segment with Richardson International, managing a team of five salespeople located in Canada and the U.S. from 2015 to 2019. Prior to that he was vice-president of industrial sales with margarine manufacturer Golden Gate for 10 years. He was director of industrial sales for Canada with Unilever Canada for 21 years.
Friend and colleague Lloyd Watt worked alongside Michel for many years as industrial sales manager for the western region at Richardson. Watt said in an email to Bakers Journal:
“Many in the Canadian baking industry would have known Michel Forget from his early days with Unilever’s fats & oils division, before that was acquired by Golden Gate and eventually acquired by Richardson International. Michel was so valuable and was so well regarded, he managed to stay with each new company after each was acquired.”
In an exciting BAC learning event, renowned pastry chef Jeroen Van Helvoirt demonstrated how to make the most of distinctive ingredients | BY BAKERS JOURNAL STAFF
The Baking Association of Canada, in partnership with the Canadian Pastry Chefs Guild presented Jeroen Van Helvoirt demonstrating pastries and plated desserts incorporating Callebaut chocolate. The event included an informal networking session, featuring appetizers prepared by Centennial’s culinary students and samples of Chef Van Helvoirt’s creations.
The chef crafted petit gateaux, plated desserts and chocolate snacks, using multifunctional components to minimize ingredient inventory and reduce waste.
Chef Jeroen has more than 20 years of international experience to the pastry field in Canada. As a Dutch pastry chef. He represented the Netherlands in international competitions, which led to stints at leading patisseries in Europe, Asia and North America. His specialty is combining traditional European pastry fundamentals with modern techniques –often balancing textures and establishing a united look through the use of elegant decorations – producing a style that challenges palates with innovative flavour combinations.
Centennial College’s Event Centre in the School of Hospitality, Tourism and Culinary Arts provided the perfect setting for skilled pastry chef Jeroen Van Helvoirt to craft European pastry making techniques featuring Barry Callebaut chocolate.
The innovative chef whipped up and plated three luscious desserts – Granny’s Apple Pie, Evocao Spiced Mango and Burgundy Fig – for an audience of about 75 bakers, baking and pastry students, instructors, corporate chefs and others who work in professional baking.
Chef Jeroen worked extensively in Asia and enjoys Asian and other distinctive flavours. “It’s very important that people be able to recognize the flavours,” he said during the demonstration.
For entremets, repurposing ingredients makes it easier to manage product in the kitchen and allows you to get the most out of favourite ingredients. “When I like an ingredient, I really like it,” the chef said.
He shared tips and techniques for achieving flavourful, appealing and consistent results:
• Chef Jeroen uses different techniques to cool down the ganache: “It will be runny and that’s what we want,” he said. “The higher temperature creates a smooth mould.”
• He likes to add all ingredients at once so that the contrast between hot and cold does not split the ganache.
• Celery juice and fresh Granny Smith apple make a great, fresh flavour pairing.
• Apple gel cream is used as a thickener,
a cold application that helps prevent you losing flavour as you would when boiling it first.
• Gelatin is one part gelatin powder and one part water. This saves you time. Gel sheets absorb a little water and thus can lead to slight inconsistencies in the products.
• When measuring out fresh lime, the rule of thumb is one gram equals one lime.
• Alternating between medium and stiff peaks when mixing helps to crystallize the chocolate and helps prevent air bubbles in the mould.
• Freezing pieces as soon as possible can make it is easier to get them out of the mould.
• For the Burgundy Fig he made a walnut crunch made up of walnut, feuilletine, crushed Maldon salt, self-designed
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Cruz milk chocolate and almond-hazelnut praline. He enjoys making feuilletine (essentially finely crushed crepe) to create a delicate crunch.
• Evocao, he explained, is made up of the whole fruit not just the cacao bean and
so is free of additives. Mango is a distinctive flavour and a favourite.
• He used wildflower honey in the fig red wine jam to evoke an herbal taste. The chef treated everyone to a taste of two chocolates he designed and named
for his children: Kai dark chocolate with 72 per cent cacao and Cruz milk chocolate with 46 per cent cacao.
Assisting with the demonstration was Joel Latiff, who earned a spot in the North American National Selections and will compete in Montreal in May for a chance to compete in the World Chocolate Masters in Paris in 2025. Centennial College professor of culinary management Alison Iannarelli, baking and pastry arts professor Michaela Hapak and their students ably assisted behind the scenes.
The event was hosted by Centennial College and sponsored by BAC National represented by executive director Martin Barnett, and the Canadian Pastry Chefs Guild, as part of education programming aimed at inspiring and benefiting BAC current and potential members.
Barry Callebaut provided chocolate from the Cacao Barry line including Evocao, Zephyr and Ruby, for the demonstration. Michael Levesque, national sales manager, gourmet for Barry Callebaut Group, was in attendance. / BJ
It’s more than likely that you’ve enjoyed numerous slices of lemon meringue pie throughout your lifetime. Or maybe you would rather have a slice of citrusy French lemon tart. Lemon is on everyone’s lips, ranging from classic to new creations that people can’t wait to sink their forks into.
“Customers are always in the mood for lemon,” says
Dorothée Kaupp, sous-chef at Rustique Pie Kitchen in Montreal. The lemon meringue pie on the menu is a classic with updated ingredients and a decorative twist. The pie crust is replaced with a sweet dough crust. The shape is no longer round but rectangular. Without the obligatory handmade fluted crust to hide it, the thick lemon curd stands out.
“We wanted our lemon meringue pie to be the star of our pies,” Kaupp explains. It wasn’t just the traditional
shape that was revised: “We changed the lemon curd, too, by adding more butter to make it even more indulgent. The key to a perfect lemon curd is butter and fresh ingredients. The name of the game is balance. You want creamy, soft, and velvety, with a punchy hit of lemon.”
Piped using a star tip, the meringue is placed on a decorative angle. “We use Italian meringue for our lemon meringue pies, as it is the one that toasts the best when torched. This gives our
meringue its classic roasted crispiness,” Kaupp says.
Rustique Pie Kitchen sells lemon meringue pies all year round. “Thanksgiving is a huge holiday for us, and lemon meringue is one of our best-selling pie flavours, along with pumpkin.”
BOBBETTE & BELLE: BALANCED TARTNESS AND SWEETNESS
Allyson Bobbitt, owner and pastry chef of Bobbette & Belle in Toronto, admits she
Continued on page 32
This lemon cake from Pasticceria Gelateria Italiana starts with three genoise sponge layers made with pure vanilla essence.
Reason to innovate With Puratos #11
Elevate your bakery, patisserie, and chocolate creations with Puratos’s revolutionary sugar-reduction ingredients. We empower businessess like yours to redefine the sweet experience, creating delectable treats that satisfy the cravings of health-conscious consumers. With so many reasons to innovate, let’s unite and create a positive impact on consumers and the world. Together, we can do good and move the planet forward, one guilt-free, sweet moment at a time.
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University of Guelph food scientist says he and colleagues are working on solutions to the soaring price of chocolate.
Dr. Alejandro Marangoni is a professor in the Department of Food Science and the Canada Research Chair in Food, Health and Aging. He researches the development of new structured emulsions to take the place of trans fats, saturated fats, and palm oil in foods.
Marangoni notes the cost of chocolate is rising because of long-term shortages of cocoa beans in West Africa, where the majority of the world’s cocoa is grown. Extreme weather and climate change in those regions have led to crop failures of cacao trees.
}“Cocoa butter is one of the most expensive fats in the world and current trends in the cocoa butter market suggest further rises in prices because of shortages and increasing demand,” he said. “That’s why finding practical alternatives is necessary.”
Dr. Alejandro Marangoni and research associate Dr. Saeed Ghazani.
It requires tempering – a time-consuming process in which chocolate makers slowly
“We can lower chocolate prices due to our invention of a simple method to temper chocolate by adding a specific phospholipid.’
– Dr. Alejandro Marangoni, U of Guelph
heat and cool melted chocolate repeatedly to coax the fatty acid crystals in the cocoa butter into one stable form.
Chocolate manufacturers use specialized equipment called tempering units, but even those aren’t foolproof, and manufacturers often find large variabilities between batches of cocoa butter.
Marangoni sought to make the process simpler by finding an ingredient that could more easily help form the correct crystal structure.
Further insights are featured in a recently published research paper entitled “Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate.”
His team has also been developing cocoa butter alternatives for the chocolate industry that have similar textures and melting points as chocolate but do not contain dangerous trans fats. The project is described in an article published in Nature Communications on the tempering of cocoa butter and chocolate using minor lipidic components.
Marangoni is working on several solutions, including one that could transform industrial chocolate production, by eliminating multi-step “tempering,” a costly and lengthy process of repeatedly heating and cooling melted chocolate in large machines to create the ideal structure.
“We can lower chocolate prices due to our invention of a simple method to temper chocolate by adding a specific phospholipid, which skips the use of complex tempering processes,” he said.
The technique is described in a 2021 research study, in which the scientist says that creating chocolate that is glossy and snaps perfectly when broken is not easy.
“If you’ve ever eaten bad chocolate, you’ll know it right away,” Marangoni said. “It’s crumbly and grainy and soft. That is chocolate that has not been properly tempered.”
Typically, chocolate makers will employ a method known as seeding during the tempering process to encourage the chocolate to crystallize. The ‘seed’ is often chunks or grated bits of alreadytempered chocolate that act like magnets to attract loose crystals of fatty acids into line.
“A good chocolatier can do this by eye,” Marangoni said. “Their experience tells them when the chocolate is ready, and they can make adjustments when it’s not. But that can’t be done in large-scale chocolate manufacturing.”
“The triclinic Form V, also known as β2, is of particular interest to the chocolatemaking industry due to its unique physical properties that impart the most preferable chocolate quality characteristics,” Marangoni writes in the paper.
“Chocolate structured by Form V CB has the proper texture, gloss, snap, and melting profile, and exhibits good thermal and bloom stability.”
The team uses non-cocoa sources, such as shea butter, oils from marine algae and palm oil mid fractions.
Marangoni said that efforts to find alternatives to expensive cocoa butter have been underway for years but have accelerated as the cocoa supply dwindles and demand increases.
“It’s all about economics and futures,” he said. / BJ
Visit us at booth 603 www.bakemark.com Our brands and products deliver unrivaled taste, quality and performance. Coupled with our in-person service and technical support, we can help you grow.
Remilk, a foodtech company specializing in the production of animal-free dairy through precision fermentation, receives Health Canada’s “Letter of No Objection.” It is the first producer of animal-identical protein to receive approval from Canada. This means Remilk can now sell its animal-free BLG protein in the country for use in a variety of dairy products like milk, ice cream, yogurt, and cream cheese.
Serial entrepreneur Aviv Wolff and Dr. Ori Cohavi, who holds a PhD in biochemistry and has worked in R&D at a variety of biotech firms, founded Remilk because of “a shared dedication to reinvent dairy, by removing cows from the milk-making process.” Canada is the fourth country after the U.S., Singapore and Israel to approve Remilk’s product.
Through an e-interview, Wolff, Remilk’s co-founder and CEO, shared that Health Canada’s approval process was extensive and thorough.
“We met with Health Canada’s team and provided them with the data they requested, which was used for a rigorous examination of our protein’s safety and similarity to cow-derived milk protein. We are thrilled and honoured to have received the Letter of No Objections attesting to both,” said Wolff.
“Health Canada’s acceptance of our animal-free protein is additional validation of its safety and purity. Canada’s is the fourth separate health administration to conduct thorough examinations of our protein and each, individually, found it to be equivalent to its traditional counterpart,” added Dr. Cohavi, co-founder and CTO at Remilk, through a media statement. “Regulatory approvals serve to not only open new markets for the sale of our proteins, but also as reassurance for both industry and
Remilk is the first producer of animal-identical protein to receive approval from Canada.
consumers that our protein is the same milk protein they have been consuming and enjoying for decades.”
This approval marks a significant milestone for Canada’s foodtech sector, which is very much in its infancy. It also opens the door for many new novel ingredients to enter the Canadian market.
“This milestone not only propels Canada into the forefront of sustainable food solutions, but also signals a transformative era in our food supply. This approval paves the way for a more resilient and eco-friendly future, setting a precedent for innovation in Canada’s approach to feeding its growing population,” said Dana McCauley, CEO, Canadian Food Innovation Network (CFIN).
The Remilk team sees great potential in the Canadian market and its consumers who are actively seeking healthy, nutritious food options.
“Remilk’s animal-free protein enables the production of craveable products that will allow Canadian consumers to indulge in the same experience of tase and texture they love, with added health benefits, such as no lactose, cholesterol and hormones. As for food companies, it’s important to many North Americanbased companies to be able to offer products in both U.S. and Canada. We can now provide that to them,” explained Wolff.
Remilk uses a patented approach to manufacture its protein at commercial scale in several locations around the world. However, precision fermentation is an energy-intensive process. The overall environmental impact of the process is unclear. I asked Wolff about this.
“We’ve recently completed our life-cycle analysis (LCA), conducted by an external consulting firm, following our entire production process from ‘cradle-to-gate’ or from the footprint of our raw materials to our final product: BLG milk-protein powder. As per LCA best-practice guidelines, we will only publish our results once we complete the process of independent peer review of the report.
“Without sharing specific numbers, we can already say our LCA reveals substantial reduction in resource usage of water and land, and a substantial decrease in greenhouse gas emission compared to cow-milk protein production. As for energy, the advantage of industrial production lies both in our ability to choose manufacturing locations and our control over every aspect of the process. We carefully choose locations that allow for green energy usage and fine-tune our process to ensure maximum efficiency in every phase. Furthermore, precision fermentation allows for rapid improvements in yield which, in turn, improve resource usage even further,” he clarified.
Despite the lack of clarity on Remilk’s carbon footprint, the approval is a historic one for Canada’s food and beverage manufacturing industry. It offers manufacturers and consumers an alternative to traditional dairy without losing the nutritional benefits associated with cow milk-based products. / BJ
This exclusive article is reprinted with the permission of Food in Canada.
BY DIANE CHIASSON
Get your employees involved and make spring cleaning as easy and fun as possible
Spring cleaning is is just around the corner, which means it is time for your bakery’s annual spring cleaning and to look for easy ways to start fresh. The weather is warming up, and there is no better time to make sure your spring-cleaning plans are well organized and underway. Spring cleaning is an excellent time to renew your spaces, eliminate the clutter and thoroughly clean your bakery. Get your employees involved and make it as easy and fun as possible. Make it a party with lively music, order refreshing drinks and tasty food, and get cleaning. It’s the perfect opportunity to get your staff together for team building and bonding. Be sure to reward your staff accordingly. Taking the time to refresh your bakery operation will create a safer, cleaner and brighter environment that will attract customers and build trust. Here are five easy steps to freshen up your bakery for spring season.
}Consider a simple rearrangement of your furniture or bakery displays: this will allow your space to appear even more renewed.
Taking the time to refresh your bakery operation will create a safer, cleaner and brighter environment that will attract customers and build trust.
Bakery operators often focus more on the interior than their facility’s exterior, but keeping your bakery’s exterior squeaky clean is just as important. As all the snow melts away, the building roofs and exteriors, sidings, gutters, windows, shutters, surrounding sidewalks, decks, patios, awnings, signage, entryways, outdoor furniture and parking lots of your bakery are probably covered in dirt, grime, mud, salt and all kinds of residual winter elements. Get the front façade of your bakery operation a serious power wash to rinse away the winter mess.
A clean space equals a clear mind. Start by getting rid of clutter. Take stock of and organize your inventory. Reduce clutter and throw away items you no longer need. In your office, organize cords and cables, go through all the piles of papers on your desk, file away important papers, shred the rest, and tidy up and replenish office supplies. Most bakery operators I have worked with unnecessarily hold on to old files for years. It’s the best time to trash the old project’s files. Take spring cleaning a step further by going paperless. Moving from paper to digital is practical and means less clutter. It’s also good for the planet. Kitchen areas are particularly prone to clutter because of all those kitchen gadgets and tools. Try to weed out unnecessary tools and gadgets. Get some good jars and
storage containers for your dried goods and spices. Give away cookbooks you are never going to use. Make your space more functional by organizing items more efficiently. How can you best use your kitchen space? Do you have excess storage containers, or should you buy new ones? Check your storage containers, jars or container lids without the corresponding mate. Do you have duplicate or never-used kitchen utensils or tools? How about old spices and expired food? Throw out chipped and cracked dishes, mugs or glasses. Do you have threadbare and ratty dishcloths and dishtowels? Throw away your smelly sponges and get rid of your gnarly potholders. What about scratched, non-stick cookware? Decluttering is great for your bakery operation, for customers and for your team’s peace of mind. Start a decluttering scavenger hunt today.
3. CLEAN YOUR ENTIRE FRONT AND BACK SPACE
Nowadays, bakery shops are no longer just places to buy a cake or a loaf of bread.
Sunflower kernels are:
available raw or roasted
an excellent alternative to nuts
mild in flavour and add a pleasant crunch to food
a good source of fibre, Vitamin E, zinc and folate
ideal for a variety of foods including: bakery products, granola, snack bars, salad toppings and plant-based foods
Buy USA sunflower kernel. Contact a supplier at sunflowernsa.com .
In your office, organize cords and cables, go through all the piles of papers on your desk, file away important papers, shred the rest, and tidy up and replenish office supplies. Many bakery operators unnecessarily hold on to old files for years. It’s the best time to trash the old project’s files.
They often include a takeaway coffee station, cakes for birthday celebrations or a café, so deep-clean your bakery’s customer-facing areas. Strict cleanliness and hygiene standards apply when working with and selling food. Have your carpets steam-cleaned, degrease the hood and toss out things you don’t need. It’s an excellent way to show your customers and your employees that you appreciate them and it will improve the visual impression, create a hygienic environment and leave an overall positive impression.
Make sure all appliances and equipment units are cleaned and functioning properly. In addition to sweeping and mopping, clean and sanitize fryer and grill areas, walk-in refrigerators and freezer areas, counters, tables, chairs and kitchen hoods. Use a duster to get to those hard-to-reach areas under appliances and large equipment units such as worktables, shelving, cooking and preparation equipment, refrigeration units, storage shelves, pantries and closets. Vacuum under rugs and floor mats. Clean and sanitize trash bins. Clean window sills and blinds with a damp cloth to allow fresh air to circulate. Dust light fixtures and any ceiling fan with a microfibre cloth.
A wet/dry vacuum can be used to quickly remove dry, loose food from display counters and ovens. The surface of the glass sales counter needs to be cleaned using a glass cleaner or a combination of vinegar, baking soda and warm water and a microfibre cloth. This chemical-free cleaning solution can be used to clean floors, walls and much more.
Check all the items in your pantry,
shelves and storage areas for any expired items, and rotate through them so that the oldest products are at the front. Replace air filters and vacuum vents to minimize dust and ensure fresh air flows through your workplace. Deep-clean and sanitize bathrooms and staff break rooms.
Do a thorough walk-through and inspect your bakery’s air conditioning and refrigerated storage. Get rid of debris and change any filters on your HVAC units. Don’t forget to check the gaskets on your refrigerators and freezers. I always advise my clients to have a professionally certified HVAC technician look closely at all their equipment.
Consider a simple rearrangement of your furniture or bakery displays: this will allow your space to appear even more renewed. Don’t forget that new and unique changes can entirely alter the way your customers see your bakery, and as a result, will encourage them to visit your bakery more often. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com
Enjoyed at celebrations and every day, could these delights enhance your bakery’s menu? | BY
KAREN BARR
Canadians have developed a global palate as a nation with vast multicultural communities and adventurous travellers. Indian food has become mainstream, and with it, a wider variety of desserts to discover.
Joe Thottungal owns two restaurants in Ottawa, Coconut Lagoon and Thali. The much-lauded chef has
also written two cookbooks, Coconut Lagoon: Recipes from a South Indian Kitchen and My Thali: A Simple Indian Kitchen, the latter of which recently won the 2023 Gourmand World Cookbook Award in the Indian category. Of course, he has included some of his best-loved Indian dessert recipes between the pages.
The chef explains that while Indian desserts are part of celebrations and festivities, sweets are part of everyday life. “There is no doubt we
like our sweets in India. At almost every meal, there is a fruit pudding or a scented custard and a myriad of little pick-me-up treats that can be enjoyed at a market stall, a street vendor or at home with an afternoon chai.”
Growing up in India, Thottungal’s favourite childhood dessert was rice phirni. He still craves it today, not only for its delicious taste but for nostalgic memories. “It’s so comforting, and I loved eating it every day. There was always a bowl for me and my
siblings after school.”
Of course, the dessert is on his restaurant menus today. Rice and sugar are slow-cooked in saffron and rose water-infused milk. Afterwards, it’s refrigerated until set, then topped with coarsely chopped almonds, pistachios and a sprinkle of rose petals for garnish.
Fruit desserts in My Thali: A Simple Indian Kitchen include pineapple kesari, a flavourful pudding made with semolina. The word kesari means yellow, and the colour
Are you looking for something different for your dessert menu? Indian sweets like these treats from Misri Sweet Finales may offer a solution.
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comes from saffron. Pineapple kesari also contains raisins and cashews. Jackfruit payasam is another popular fruit pudding. The fruit is combined with cashews, raisins, sugar and fragrant spices like cardamom, ginger, and cumin.
You’ll also find a recipe for cashew balls in honour of the chef’s Aunt Mary. “These nutty confections are also known as unda. The crunchiness comes from roasted rice, the flavour from cashews, and the sweetness from jaggery,” Thottungal says. If you are unfamiliar with it, jaggery is a hardened block of sugar obtained from palm sap. He says an alternative is muscovado sugar or dark brown sugar.
In Coconut Lagoon: Recipes from a South Indian Kitchen the coconut and jaggery crepes recipe is shared. These
sweet crepes are filled with grated fresh coconut and jaggery syrup. If desired, they can also contain raisins and cashews.
Thali restaurant’s topselling desserts are gulab juman and coconut ice cream. Gulab jamun is one of the most famous Indian desserts. The small dough balls are fried and steeped in syrup. Gulab means rose in Hindu, while the word jamun is the java plum fruit, which is small like a berry.
Thottungal says, “The key to success is kneading the dough until soft. The dough balls should not have any cracks in them. The syrup contains rose water, so it must be the best quality to enhance the flavour.”
At Coconut Lagoon, patrons craved the mango mousse, jackfruit ice cream, and vattalappam. “ It’s like a
crème caramel but made with coconut milk and palm sugar,” Thottungal explains.
Noorayn Meraj attended the
Culinary Academy in India, later moving to and working in London, England. Lockdown in Toronto inspired her to set up an online Indian sweet catering company
called Misra Sweet Finales. Although the business specializes in Indian desserts, it also offers some classics and fusion creations.
One sweet on the menu customers love is jalebi. It’s a dough poured into hot oil by hand in swirling circular motions. “The key to making a good jalebi is a nicely fermented dough that gives a tinge of sourness. That is what we strive for.”
Once cooked, the dough is dipped in syrup. Meraj shares her tips and preferences. “The syrup has to have the right sweetness; a hint of cardamom and saffron elevates this to the next level. The thickness of the jalebi is crucial, too. Every millimetre increase affects the overall taste and sweetness quotient. My favourites are thin, slightly caramelized, and served hot. A great accompaniment for jalebi is rabri, a mildly flavoured milk reduction cooked on a slow flame for a few hours.”
Kaju katli is a dessert made entirely from cashew nuts and sugar. “It’s a cousin to almond-based marzipan,” Meraj explains. “I use the best quality cashew nuts I can find. I grind them into a fine powder and cook them in sugar syrup. It requires constant stirring and a thermometer to check the temperature. It’s set into sheet pans and cut into diamonds.”
Double ka meetha is an Indian bread pudding made from double roti. Meraj says, “Double roti is a colloquial name for bread in India and refers to bread that doubles in size owing to fermentation. This dessert is native to the city of Hyderabad, where I come from. The key to a good double ka meetha is using stale bread, which lets it absorb all the liquid and yet gives you a firm bite around the corners.”
Meraj explains how this traditional dessert is made. “The bread is cut into cubes, deep fried to a golden brown and stewed in a milk and sugar syrup concoction with cardamom and saffron. Topped with reduced milk solids and dry fruits, it’s a delicacy you find at almost all Hyderabadi weddings. When traditionally cooked on a wood fire, the smoke renders this wedding favourite dessert an unmatchable flavour.”
Then she points to another dessert, “Firni is a pudding made from milk and finely ground rice. At its most authen -
tic, it is set and served in clay pots. The starch in the rice causes it to set and gives it a firm yet creamy texture. The trick to getting it perfect is to have a high ratio of milk to rice. A gentle essence such as rosewater can elevate it more. A good sprinkle of slivered almonds and pistachio finishes it beautifully.”
As for fusion desserts, Misra Sweet Finales bakes a marsala chai pannacotta. It’s inspired by the classic Italian dessert
but with the addition of marsala chai spice and the flavours of Orange Pekoe tea leaves.
Are you looking for something different for your dessert menu? Indian sweets may offer a solution. Given the popularity of savoury Indian food in Canada, desserts may soon follow. / BJ
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Lactalis Canada
Foodservice – a division of Canadian dairy leader Lactalis Canada – has launched Galbani Professionale Premio Pizza Mozzarella in Canada.
Premio is positioned as a premium 26 per cent pizza mozzarella that comes in a 2.3-kilogram block format in cases of eight blocks.
With ample free oil, remarkable blister coverage and uniformity as well as a buttery and creamy flavour profile, Galbani Professionale Premio Pizza Mozzarella is designed to provide exceptional cheese coverage and superior melting behaviour for a mouthwatering texture.
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World Centric’s new bamboo cutlery gives operators another sustainable choice to offer their customers for takeout. Made from 100 per cent FSC-certified bamboo, the raw materials come from sustainably grown and responsibly managed bamboo.
The cutlery is a carbon-negative product due to bamboo’s ability to sequester carbon in its roots and the fact that it is made at a factory using solar energy, the company said.
Items are 100 per cent USDA certified biobased, suitable for hot or cold foods, CMA approved and can be discarded with yard trimmings.
World Centric’s knife, fork and spoon are each available in bulk in case counts of 2,000 and pack counts of 100. worldcentric.com
Rich Products is expanding its portfolio of industry-leading pizza doughs and crusts with an authentic, Italian-style lineup of pizza products. The company will offer a sneak peak of the new portfolio at the 2024 International Pizza Expo (booth 2381). Rich’s will provided an exclusive “first taste” of its new Pinsa at Expo and its Authentically Italian line, which includes: 7” x 11” Oval Pinsa and 12” Round Pinsa; an 8 oz. Pizza Dough Ball made with Double Zero ‘00’ Italian Style Flour and are higher in
moisture than traditional dough balls; and 16” Double Zero ‘00’ Italian Style Parbaked Pizza Crust: Rich’s parbaked crust is made with Double Zero ‘00’style flour. The company’s new Double Zero ‘00’ Parbaked Crusts are expected to be available through Dot Foods by May 6. richsusa.com
Vanilla Charm has a range of vanilla products available to Canadian bakeries.
The Canadian company sources its vanilla bean pods from select growers worldwide (Madagascar being their top location) to ensure the highest quality and flavour, the company said in a press release.
Its premium vanilla bean pods, vanilla powder, vanilla sugar and extract are made using organic Madagascar vanilla with no artificial flavours, colours or preservatives used.
Products include Premium Organic Madagascar Red Split vanilla beans (pictured), known for their intense flavour and vibrant colour, and grown through sustainable methods on small farms in Madagascar’s rainforests. Rich and robust, non-GMO, gluten-free certified, they are ideal for baking, coffee and ice cream.
Vanilla Charm has a limited-time offer for Baking Association of Canada members: vanilla bean pods will be available at C$299 per kilogram, a 17-per-cent reduction from the regular price of C$360.
The company has three offers for BAC member which are already discounted by 30 per cent:
Vanilla Bean pods (Grade A Madagascar) US$199 per kg; Maple Vanilla Powder (organic) US$299 per kg; Vanilla Powder (Grade A Madagascar) US$199 per kg. These offers run until May 31, 2024. vanillacharm.com
Hot Cups from SOFi feature an integrated lid and spout, eliminating the need for separate lids. The patent-pending locking mechanism ensures spill protection. Hot Cups are soil and marine biodegradable, plastic-free, compostable, long-lasting, spill-proof and break down naturally after 90 days. They are available in eightounce, 12-ounce and 16-ounce sizes. sofiproducts.com
Chicago Metallic manufactures a wide variety of high-quality bakeware. Our AMERICOAT® ePlus silicone glaze coating provides 30% more releases than competitors.
With Pan Glo® your pans and racks can be cleaned and returned to your operation with like-new characteristics. For more information, visit our website at panglo.com.
For most bakery workers flour is just part of a day’s work. Flour dust may seem harmless but dust in high concentrations is a contaminant that must be controlled.
Mitigating and eliminating these risks is a must for employers, but it’s not something that you have to do alone. Many employers in food and beverage manufacturing are harnessing the power of their joint health and safety committee or worker representative to identify and control risks.
Joint committees play an important role in the workplace and are a requirement for any employer with 20 workers or more. If your workplace has more than nine but fewer than 20 workers, you need a worker health and safety representative instead of a committee, but the role they play in injury prevention is just as important.
A joint committee brings together representatives of the employer and the workers and supports the duty of the employer to ensure a healthy and safe workplace. They meet monthly and work together to help resolve health and safety issues in the workplace. Whether you have a committee or a worker representative, here some examples of the duties they have:
}A joint health a safety committee can also help manage the risk of workers being exposed to airborne flour dust.
effectiveness
• Promptly dealing with health and safety concerns
• Consulting with workers and the employer on issues related to health and safety and the occupational environment
• Advising the employer on workplace health and safety programs and policies, and monitoring their
• Advising the employer on proposed changes to the workplace, including significant proposed changes to equipment and machinery, or work processes that may affect the health or safety of workers
• Making recommendations to the employer on education programs to support the health and safety of workers and compliance under the Workers Compensation Act and Occupational Health and Safety Regulation
A joint health a safety committee can also help manage the risk of workers being exposed to airborne flour dust. Tasks that create high concentrations of airborne flour include:
• Loading flour and other ingredients into mixers
• Dusting flour onto baking surfaces
• Dry sweeping flour dust from shelving or the floor
• Disposing of empty flour bags
Inhaling airborne flour dust can irritate the respiratory tract and lead to a type of occupational asthma known as “baker’s asthma.” Once people are sensitized to flour dust, they can
experience asthma attacks from exposure to even small amounts of it. In some cases, it can take up to 30 years to develop symptoms after being exposed.
Flour dust in the air can also cause explosions. When tiny particles like flour are released into the air, they are highly flammable. A cloud of flour dust mixed with an ignition source could be disastrous.
Managing risk in your workplace involves thinking about what might cause harm to your workers and determining whether you are taking reasonable steps to prevent that harm from happening. It’s important to regularly review your work processes to ensure a change in production isn’t putting workers at risk.
The knowledge of the workers on the health and safety committee or your health and safety representative can help you review and adapt your risk controls. The work environment may require physical modifications to facilities, along with equipment and processes that can reduce exposure. Some questions to consider:
• Can a flour dust extraction system be installed?
• Can ventilation be improved?
• Can a HEPA vacuum be used for cleaning?
The next line of defence is to look at updating procedures and policies. Questions to consider with your committee or representative include:
• Do you have a written exposure control plan for flour dust?
• Are there warning signs posted in the work area?
• Are safe procedures posted to remind workers how to minimize the spread of dust?
• Can cleaning practices be improved and done more regularly?
Personal protective equipment such as respirators is the last resort and should only be used if there is at least one other control in place as well. Some questions to consider:
• Do workers have the proper respirators for use during cleanup and dusty short-term tasks?
• Have respirators been fitted and checked to make sure they are working properly?
After implementing a new process, be sure to have the committee check back in
with workers for updates and possible improvements.
A joint health and safety committee plays an important role in helping to identify health and safety risks and developing a plan to manage them. It provides an opportunity for workers and employers to find solutions together and creates a safer workplace for all.
Visit worksafebc.com for resources to help you manage a healthy and safe workplace.
Additional sources of information include:
• Joint health and safety committees
• Flour dust
• Combustible dust. / BJ
WorkSafeBC is committed to creating a province free from workplace injury or illness, and to providing service driven by their core values of integrity, accountability, and innovation. By partnering with workers and employers, they help British Columbians come home from work safe every day.
“It makes such a huge difference to the taste when you take the time to juice the lemons yourself,” says Allyson Bobbitt.
is more like a lemon torte and relatively flat. We love the ratio of crust to curd and meringue when it isn’t as deep.” The short-crust pastry is baked in a fluted tart tin. Once cooled and filled with lemon curd, it’s topped off with Swiss meringue.
What is the secret to a successful meringue? “It is essential to either thoroughly wash your bowls and whisk or wipe them down with vinegar before using. Any oil-based residue accidentally left on
Continued from page 14
does not have a sweet tooth despite her obsession with baking. “Lemon is the perfect dessert for people like me. It’s a balanced combination of tartness and sweetness. I’m obsessed with lemon curd made with real lemons,” Bobbitt says. “There is an additive in commercial lemon juice that has a decidedly metallic aftertaste when cooked. It makes such a huge
}‘We love the ratio of crust to curd and meringue when it isn’t as deep.’
–
Allyson Bobbitt, Bobbette & Belle
difference to the taste when you take the time to juice the lemons yourself. I blitz in the butter after the lemon curd is cooked for creaminess. This changes the texture to a beautiful, smooth, opaque finish that is incredible.”
Bobbitt also decided to change up the old-fashioned lemon meringue pie. “Our pie
will cause the meringue to fail. If this happens, you should cut your losses and start again. We like to pipe a fairly intricate pattern on top of the lemon, and it just looks so sad and deflated if the meringue is not stiff enough.”
The lemon meringue cupcake at Bobbette & Belle is a vanilla cupcake base with a
fresh lemon curd centre. “The cupcake base is topped with lemon Swiss meringue buttercream, flavoured with a combo of lemon juice and fresh lemon curd. We want to get the lemon flavour and signature tartness across. It is such a nice balance with the vanilla cake. Our lemon candy topper is not made in house, but it is a specialty item we were thrilled to find because it adds a fun finish. We also added a small baked, piped meringue to the top of the cupcake. It has a cute lemon pie look when it’s garnished.”
The lemon cream cake comprises three layers of classic vanilla cake filled with homemade lemon curd. “We wanted the lemon cake to have a wow factor and the decorative style people associate with lemon meringue pie. The finish we chose is a lemon buttercream with a tinted yellow piped ruffle swirl on top. It has a decorative element and the yellow colour reference that makes
The lemon meringue cupcake at Bobbette & Belle is a vanilla cupcake base with a fresh lemon curd centre.
people think of lemon.”
Last summer, over at Pasticceria Gelateria Italiana in Ottawa, pastry chef Joe Calabro was challenged by a friend to develop a lemon meringue cake. “Our customers love lemon because it’s refreshing. Lemon desserts are never too heavy after any meal,” Calabro says.
This new creation starts with three genoise sponge layers made with pure vanilla essence. Lemon curd is mixed with vanilla pastry cream and used as a delectable filling. “I like the combination of lemon curd with pastry cream because it makes the filling even lighter.”
Next, an Italian meringue is swirled around the cake
using a palette knife. A cake comb helps to provide decorative sides, while a plain pastry tip is used to add the finishing touches of meringue on top. The final step is to torch the meringue to a golden blonde.
Calabro shares tips for making perfect meringue. “It’s all in the amount of sugar you use. For every 100 grams of egg whites I use, I add 175 grams of sugar. It also helps to warm and whisk the eggs and sugar together before beating. For extra lift, I use a touch of cream of tartar or salt.”
Another lemon lover’s favourite is the classic lemon layer cake. It starts with vanilla sponge cake brushed with citrusy lemon syrup. It’s also filled with the lemon curd with vanilla pastry cream combination. Then it’s covered in swirls of vanilla buttercream
Bobbette & Belle’s lemon meringue pie is more like a lemon torte and relatively flat.
or whipped cream. The final topping is a layer of lemon curd with a mirror glaze.
Calabro likes to pair lemon with other fruits, including raspberries, blueberries, strawberries or mango. The citrus and berry-inspired lemon raspberry torte has three layers of light, lemon syrup-infused vanilla sponge cake. The bottom and top layers have lemon pastry cream, while the middle has raspberry pastry, creating beautiful visuals when cut.
On weekends, the kitchen team bakes bombolone or Italian-filled doughnuts. The lemon variety is extremely popular. “The amount of liquid in the yeast dough is important for the finished product to maintain moisture. We flavour the dough with nutmeg, cinnamon and vanilla. We let the dough rise for at
least an hour. Then, we roll it out and cut it to rise again before deep frying.”
The shop sells several types of pies, all made with a traditional pie dough base. “Originally, we had apple, cherry, strawberry-rhubarb, blueberry, and lemon, all with a lattice crust. Customers wanted lemon meringue pie, so that is the only kind of lemon pie we make today. People buy lemon gelato or sorbet to go with it.”
Lemon has its place in every bakery. Whether it’s classic, a modern take, or something entirely new from your imagination, there will always be a customer for all things lemon. / BJ
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
Bakery Showcase will be a beehive of activity for the baking industry. Here is a look at what’s happening at the Baking Association of Canada’s booth and beyond.
‘ASK AN EXPERT’ SESSION AND ONE-ON-ONE CONSULTATIONS ADDED TO BAKERY SHOWCASE LINEUP
Alan Dumonceaux, Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters expert, and BAC director and member of the education committee, will deliver an “Ask an Expert” learning session on common issues and challenges faced by professional bakers, lead a lively Q-and-A and give you advice on improving
your formula by appointment at the Baking Association of Canada’s booth.
The Q-and-A and discussion will take place on Sunday, May 5. from 3-4 p.m. in the Bakers’ Classroom education sessions area on the trade show floor. Attend to hear expert technical tips to improve your baking, bring your questions, and sign up to speak to Alan and other expert bakers and pastry chefs at the Baking Association of Canada booth (911/913).
Would you like to have an expert improve any of your bread, bun and Viennoiserie formulas? Would you like to add a preferment to a straight dough formula but need help? Email your questions to info@baking.ca.
If you have baking issues that you need assistance with, Alan and his BAC
colleagues want to hear from you. Email your questions to info@baking.ca and see you at Showcase!
How can small, medium and large bakeries determine if, when and how to automate or update their equipment? Join us as we tackle this question from multiple angles with the help of baking and automation experts.
In this session, which will take place from 2-3 p.m. on Sunday, May 5, you will learn from baking industry experts in bread, pastry and automation: • What innovations and automated equipment are available
Would you like to have an expert improve any of your bread, bun and Viennoiserie formulas? Email your questions to info@baking.ca or come to the “Ask an Expert” session on Sunday, May 5, 3-4 p.m.
•
How to decide if, when and how to automate
• Where to focus spending
• How to obtain grants to support automation
• The potential return on investment
Don’t miss this opportunity to learn about technological innovation, automation and how it can benefit your bakery!
Moderated by Bakers Journal Editor Colleen Cross, panellists include:
• Randy Belcot, Vice-President of Sales, Reiser Canada, Burlington, Ont.
• Peter Jacobs, Baker’s Workshop, Newmarket, Ont.
• Alyson Slapkauskas, CEO, ABI Ltd., Richmond Hill, Ont.
• Joe Swiston, Vice-President, Operations, WOW Factor! Desserts, Sherwood Park, Alta.
• Thomas Zetlian, Plant Manager, Arz Fine Foods, Mississauga, Ont.
BAC’S AGM, TECHNICAL COMMITTEE UPDATE AND SHOW OPENING
Find out what the hardworking Baking Association of Canada has been up to on behalf of the baking industry and meet board members over coffee and pastries! Bakery Showcase is an international event! Join Director of Food Nutrition and Policy Denise Lee and members of the Baking Association of Canada’s Food Policy and Sustainability Committee at 11:45 a.m. in the Visitors Lounge for an
International Visitors Meet-and-Greet and a walkaround of the show floor!
At 11 a.m. at the Demonstration Area inside the trade show floor, Honourable Rechie Valdez, Federal Minister of Small Business, and Lisa Thompson, Ontario Minister of Agriculture, will join the BAC in opening Bakery Showcase!
From 11:45 a.m. to 12:30 p.m., international attendees are invited to join members of the Baking Association of Canada in the Visitors Lounge for networking opportunities and a tour of the show.
Come to the BAC booth to meet celebrity chefs Anna Olson and Issa NiemeijerBrown and get your copy of their latest books signed while talking all things baking!
Anna Olson may be Canada’s baking sweetheart but she’s an accomplished savoury chef as well, and with her positive and common-sense approach in the kitchen, she has become one of the country’s most recognizable television chefs. Anna has appeared for two decades on The Marilyn Denis Show and Food Network Canada shows like “Bake with Anna Olson” and “Great Chocolate Showdown.” Her Oh Yum YouTube channel, which now has over 1.4 million subscribers, features her classic content, livestreams and fresh series such as “Food Travel Diaries.” An expert in writing recipes with a practical sense, her work appears in magazines and best-selling cookbooks. Anna’s newest cookbook, Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker became an instant bestseller upon release in 2023, and her previous book, “Baking Day,” received a gold medal at the Taste Canada cook-book awards.
Issa Niemeijer-Brown, cofounder and owner of Gebroeders Niemeijer bakery in Amsterdam, has just published About Bread: A Baker’s Manual
Be one of the first to snag a copy of this artisan must-read and winner of a Gourmand Award Gourmand World Cookbook Award in the Bakery Pro category that’s been called exceptional, surprising, accessible and clear. Issa’s books will be available for purchase at the Annex Bookstore booth (909).
Register at bakeryshowcasecanada.ca and we’ll see you at the show! /
BY SCOTT GREENBERG
It’s about seeking to understand young employees, just as you would your customers
Making great bakery products takes more than using the right ingredients. You must also know how to prepare those ingredients, how to combine them, and how to bake them. The same is true for building a crew of generation Z employees. It’s not enough to hire the best candidates. You must also connect with them, engage them, and unite them into a top-performing team.
My audiences are composed of people relying on generation Z employees, and they really struggle with them. They complain that they’re hard to recruit, harder to keep and almost impossible to motivate.
}understand their customers and serve accordingly. They appreciate this generation values life balance more than ambition. They realize they’re more emotionally attuned (sensitive, but also empathetic). They respond to their need
Manage gen Z employees as they are, not as you think they should be.
But in researching my new book, I’ve met many restaurant operators who’ve cracked the code with generation Z. They’ve developed management practices that have increased their influence over young workers and improved team performance. Here are three parts of their recipe:
Mind the gap. Generation Z is different. But it’s management’s relationship with them that makes the difference. Many employers complain that generation Z lacks a strong work ethic, is soft, and is unresponsive to traditional workplace expectations. “Kids these days,” they say, echoing the same grievance employers have said for centuries. Generation gaps have always created tension in the management-employee dynamic.
Better employers reduce the gap by putting their subjective opinions aside. They instead make objective observations about young workers and adapt to their needs. They don’t coddle or enable them. They just seek to understand them and manage accordingly, just as they seek to
for a lot of feedback and, when earned, positive reinforcement.
Your criticism about generation Z may be correct. But it’s not helpful, not if you want to manage them. Put your judgment aside and try to better understand them. Manage them as they are, not as you think they should be.
Meet their “soft needs.” Most restaurants focus on hard needs – the tangible things people want from a job. This includes money and benefits. It’s what they get in exchange for their work. “Soft needs” refer to their emotional wants. These include respect, praise, personal growth, safety (including emotional safety) and a sense of belonging. You may not be able to pay them more, but you can create a superior work experience. Their soft needs may be different than yours and from each other’s. While one person may appreciate schedule flexibility, another may be desperate for a pat on the back. Some may just want to be someplace less toxic than home.
The more you can determine what drives individual workers, the easier it’ll be for you to motivate your team and win more loyalty. Salary alone won’t do the
trick. Employees should be paid fairly, but those workplaces who also strive to elevate the emotional experience of the workplace (just as you strive to elevate the emotional experience of customers) will become employers of choice.
Make culture tangible. Mission and value statements are often way too abstract to be meaningful for young workers doing manual, repetitive work. Are you sure your employees know what “Integrity” actually looks like on the job? I encourage my clients to make their values more tangible by emphasizing behaviors that reflect each value. For “Integrity” they might say:
• We always tell the truth.
• We follow through on our commitments.
• We admit our mistakes.
These agreements reflect the value but are easier to understand. They also make it easier to hold employees accountable. Discuss these behaviours a lot and celebrate those who consistently demonstrate them. Reprimands should also reference these behaviors as a breaking of the values agreement.
You may not believe it’s possible to build a strong, reliable team of gen Z employees. I sympathize, but I can’t ignore the results I’ve gotten in my own businesses, or those of the many diverse employers I’ve observed. They’ve proven it’s possible. Gen Z is young, but still growing. If you seize the opportunity to help facilitate that growth through more understanding, a more satisfying work environment, and a culture they understand, you may find it’s the best way to facilitate your business growth and enjoy piping hot performance. / BJ
Scott Greenberg is a speaker, writer, and coach who helps leaders grow their business. He’s the author of The Wealthy Franchisee: Game-Changing Steps to Becoming a Thriving Franchise Superstar and the new book Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team. More information at ScottGreenberg.com.
June 17th at Lakeside Golf Course – Golf tournament to support Baking and Pastry student scholarships
September 2024 at College of the North Atlantic St. John’s Campus – BAC Town Hall event (date TBC)
June 27th at NAIT –BAC event at NAIT Bakes
May 5-6 at Toronto Congress Centre – Bakery Showcase 2024
May 5th at Humber College –An evening of Murder Mystery with BAC!
June 18th at Bond Head Golf Course – Golf tournament to support Baking and Pastry student scholarships
September 29th at Woodbine Racetrack – Night at the Races
June 19th at Newlands Golf Course – Golf tournament to support Baking and Pastry student scholarships
October 30th at VIU –Industry Night
Fall 2024 at Okanagan College – BAC baking demonstration and networking event (date TBC)
briefly | Toronto industrial bakery fined $57,000 after temp worker injured; Hamilton, Ont., pizzeria wins best cheese slice in the world, after race to get dough to Vegas from Canada | bakersjournal.com
Prime Minister Justin Trudeau announced a new National School Food Program aimed at providing meals to underserved children in Canada.
With an investment of $1 billion over five years, the program, included in the 2024 federal budget, will launch with a target of providing meals to 400,000 more children every year, beyond those served by existing school food programs.
The program will be a safety net for the kids who need this support the most, the federal government said in a news release. “The lack of access to food disproportionately impacts children from lower-income families and from racialized and Indigenous communities. With this program, we’re getting healthy food on the plates of growing kids.”
This includes investments for First Nations, Inuit, and Métis communities as well as Self-Governing and Modern Treaty partners, many of whom have some of the highest rates of food insecurity in Canada. Investments will also support capacity
building and engagement with Indigenous partners to co-develop culturally appropriate solutions. The partnerships will aim to tackle food insecurity by advancing Indigenous-led solutions and working on reconciliation, the release said. The new National School Food Program will also help provinces, territories, and Indigenous partners expand their existing school food programs to make sure more children across the country can enjoy healthy meals.
The governments of Canada and Ontario will provide more than $1 million through the Sustainable Canadian Agricultural Partnership to support the productivity and growth of businesses in the province’s maple syrup sector.
The Maple Production Improvement Initiative is supporting 77 maple syrup producers with cost-shared funding to support a range of activities to enhance their operations, the Ministry of Agriculture, Food and Rural Affairs said in a news release. The initiative supports the purchase and installation of upgraded equipment for eligible syrup producers, that will increase productivity, efficiency and growth, such as reverse osmosis or remote monitoring systems. It also
provides funding to cover a portion of woodlot management activities, including tree marking and the development of a forest plan, to assist the operation of eligible businesses.
This initiative was developed following discussions with sector businesses.
Sustainable CAP is a five-year $3.5-billion investment by federal, provincial and territorial governments to strengthen competitiveness, innovation, and resiliency of the agriculture, agri-food and agri-based products sector. This includes $1 billion in federal programs and activities and a $2.5 billion commitment cost-shared 60 per cent federally and 40 per cent provincially/ territorially for programs designed and delivered by the provinces and territories.
The International Dairy Deli Bakery Association has announced renowned chef and humanitarian José Andrés will be part of IDDBA 2024 speaker lineup this June in Houston, Texas.
This year marks the 60th anniversary of IDDBA, which makes IDDBA 2024 in Houston, Texas, one of the biggest shows ever.
“We are ecstatic to bring Chef, Restaurateur, Humanitarian José Andrés to this year’s show to share his experiences with IDDBA 2024 attendees”, said Jeremy Johnson, IDDBA’s vice-president of events.
Named one of Time’s “100 Most Influential People” in both 2012 and 2018 and recipient of the 2015 National Humanities Medal, José Andrés is an internationally recognized culinary innovator, author, educator, humanitarian, and chef/owner of José Andrés Group.
José Andrés Group’s concepts include the two-Michelin-starred minibar by José Andrés in Washington, D.C., the acclaimed New York CIty food hall Mercado Little Spain, and multiple locations of the Bazaar by José Andrés.
Andrés has received the James Beard Foundation’s Outstanding Chef and Humanitarian of the Year awards. He is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy.
The International Dairy Deli Bakery Association is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries.
Member companies enjoy exclusive benefits and services including the annual trades how, research, training programs, management tools, and an annual trends report.
IDDBA 2024 is June 9-11 in Houston, Texas. For more information and to register, visit iddba.org.
Trade Show Hours: 11 a.m. – 5 p.m. daily
Conference/Seminars: 11 a.m. – 5 p.m. daily (The Bakers’ Classroom)
Baking Association: Sunday: 8:30 a.m. – 10 a.m. of Canada AGM (The Bakers’ Classroom)
Demonstrations: 11:30 a.m. – 5 p.m.
Student Competition: Sunday All Day
Join thousands of industry professionals from bakeries (retail, wholesale, commercial, in store), grocery, pizzerias and food-service outlets.
Visit the trade show of about 100,000 square feet showcasing baked goods (fresh, proof and bake, par-baked, freezer-to-oven, thaw and serve) baking ingredients, equipment, packaging services and technology.
Learn at the informative sessions during the conference program.
Show features at the BAC booth: Book signings by Anna Olson and Issa Niemeijer-Brown and “Ask an Expert” about your dough and baking issues by appointment.
Join us at Canada’s ONLY business-to-business baking industry trade show and conference produced in Canada.
To register, visit www.baking.ca
The Baking Association of Canada welcomes Federal Minister of Small Business Rechie Valdez to Bakery Showcase 2024
The Baking Association of Canada met with Federal Minister of Small Business Rechie Valdez in Ottawa in November while working on a BAC governance refresh as well as reviewing its strategic plan.
Executive Director Martin Barnett said, “We were guided by the many surveys that you, our members, completed. Thank you!
“This annual retreat was also an opportunity to connect with government players and other government relations people who help us administer the BAC for you. One such person was Rechie Valdez, Federal Minister of Small Business and a baker herself, whom the BAC proudly presented with a bar of Spindle Whorl Chocolate, a Vancouver Island University professional baking and pastry program original creation.”
The board of directors in January 2024 announced its new mission statement: – “BAC Unites the Canadian Baking Community” – and shared its sector priorities, led by its
The BAC Board of Directors and staff renewed the BAC’s focus on member engagement and value propositions, education and training, industry advocacy, sustainability and environmental responsibility, and innovation and technology adoption as ways to bring value to the industry.
Strategic Direction for the BAC
Member Engagement and Value Propositions:
• Communicate enhanced member services and benefits
• Plan for chapter-based networking events, workshops, and webinars.
• Launch mentorship programs and support initiatives for new entrepreneurs
• Create a by-invitation Industry Advisory Committee
Education and Training:
• Expand educational programs and collaborate
• Explore partnerships with governments for apprenticeship programs
• Explore the option to have a student council
Industry Advocacy:
• Prioritize and implement advocacy efforts for policies aligned with sustainability priorities
• Strengthen collaboration with government bodies and regulatory agencies
• Explore public relations campaigns
• Establish partnerships with other associations for joint advocacy initiatives
Sustainability and Environmental Responsibility:
• Develop and communicate guidelines for sustainable practices, waste reduction, and responsible
• sourcing
Innovation and Technology Adoption:
• Facilitate the adoption of innovative technologies within the baking industry
• Launch training programs to keep members updated on technological advancements
• Foster research and development collaborations for Innovation in product development and
• process in Canada and globally
The BAC looks forward to Min. Valdez attending the official opening of Bakery Showcase 2024 where she will have the opportunity to meet with members of the baking industry!
May 5, 2024
Warm greetings to everyone taking part in Bakery Showcase, the annual trade show and conference for the baking industry
I have the greatest respect for our bakers, grocery and food service professionals and restaurateurs. Your talents and hard work have helped energize this important sector of the economy and strengthened our reputation for good food and top-quality service, both domestically and internationally.
Many thanks to Baking Association of Canada for its tireless support of members. I also want to acknowledge the event’s sponsors and exhibitors. This event is a great way to energize the industry by bringing members together to network and explore the latest trends and best practices.
Have a great trade show and conference!
Doug Ford Premier
Ministry of Agriculture, Ministère de l’Agriculture, de Food and Rural Affairs l'Alimentation et des Affaires rurales
Ministry of Agriculture, Ministère de l’Agriculture, de Food and Rural Affairs l'Alimentation et des Affaires rurales
Office of the Minister Bureau du ministre
Office of the Minister
Bureau du ministre
77 Grenville Street, 11th Floor 77, rue Grenville, 11e étage
Toronto, Ontario M7A 1B3
77 Grenville Street, 11th Floor
Tel: 416-326-3074
Toronto, Ontario M7A 1B3
Toronto (Ontario) M7A 1B3
77, rue Grenville, 11e étage
Tél. : 416 326-3074
Toronto (Ontario) M7A 1B3
www.ontario.ca/OMAFRA www.ontario.ca/MAAARO
Tel: 416-326-3074
Tél. : 416 326-3074
www.ontario.ca/OMAFRA www.ontario.ca/MAAARO
Bakery Showcase Guide
Hello Everyone,
Hello Everyone,
As Ontario’s Minister of Agriculture, Food and Rural Affairs, it is my honour to welcome you to the 2024 Ontario Bakery Showcase
As Ontario’s Minister of Agriculture, Food and Rural Affairs, it is my honour to welcome you to the 2024 Ontario Bakery Showcase.
Over the next two days, you will have the chance to hear from sector experts, meet with like minded partners, and give your best pitch to prospective buyers. There are many opportunities arising given the growing market demand for baked goods from Ontario and Canada.
Over the next two days, you will have the chance to hear from sector experts, meet with like minded partners, and give your best pitch to prospective buyers. There are many opportunities arising given the growing market demand for baked goods from Ontario and Canada.
I would like to thank the association for hosting this important showcase. The bakery sector contributes a great deal to our province’s wider agriculture and food industry which employs one in ten people across Ontario. Our government recognizes the amazing potential of this industry and that is why two years ago we introduced the Grow Ontario Strategy, which will guide our industry over the next ten years. The strategy has three key objectives, strengthening our supply chain, increasing technology adoption, and attracting and growing our work force. By engaging with business leaders such as yourselves, we will continue to develop informed policies and programs that will help us to meet our shared objectives for the bakery sector.
I would like to thank the association for hosting this important showcase. The bakery sector contributes a great deal to our province’s wider agriculture and food industry which employs one in ten people across Ontario. Our government recognizes the amazing potential of this industry and that is why two years ago we introduced the Grow Ontario Strategy, which will guide our industry over the next ten years. The strategy has three key objectives, strengthening our supply chain, increasing technology adoption, and attracting and growing our work force. By engaging with business leaders such as yourselves, we will continue to develop informed policies and programs that will help us to meet our shared objectives for the bakery sector.
Each of you are contributing in your own unique way to the success of this industry. Whether you are a processor offering baked goods, a commodity dealer distributing ingredients, a packaging solutions manufacturer, or a buyer looking to retail top quality Canadian and Ontarian foods, you are driving the incredible growth we are seeing in bakery sector.
Each of you are contributing in your own unique way to the success of this industry. Whether you are a processor offering baked goods, a commodity dealer distributing ingredients, a packaging solutions manufacturer, or a buyer looking to retail top quality Canadian and Ontarian foods, you are driving the incredible growth we are seeing in bakery sector.
On behalf of the provincial government, I want to say that Ontario is open for business, especially our growing agriculture and food industry. Our infrastructure and production capabilities make Ontario the food processing hub of Canada
On behalf of the provincial government, I want to say that Ontario is open for business, especially our growing agriculture and food industry. Our infrastructure and production capabilities make Ontario the food processing hub of Canada
While at the Bakery Showcase please take every opportunity to make new contacts, develop relationships, and learn about the many opportunities for the bakery business here in Ontario and Canada as whole.
While at the Bakery Showcase please take every opportunity to make new contacts, develop relationships, and learn about the many opportunities for the bakery business here in Ontario and Canada as whole.
Sincerely,
Lisa M. Thompson
Ontario
Minister of
Agriculture, Food and Rural Affairs
Show banner 24.indd 1
May 5-6, 2024
Dear Friends and Bakers:
On behalf of the Board of Directors of the Baking Association of Canada, it gives me great pleasure to welcome everyone to Toronto Bakery Showcase 2024, Canada’s largest baking industry trade show and conference.
The BAC Board of Directors and staff have renewed our focus on member engagement and value propositions, education and training, industry advocacy, sustainability and environmental responsibility, and innovation and technology adoption as ways to bring value to the industry. Think of us as your voice to government on issues of vital importance to the Canadian baking industry.
The show will kick off on Sunday morning at 8:30 a.m. with the BAC’s annual general meeting. Find out what we’ve been up to on behalf of members and the baking industry and meet board members over morning coffee!
The BAC’s Food Policy and Sustainability Committee will provide an information-packed update on their advocacy activities. There we’ll be joined by our partners at the American Bakers Association.
We have an exciting two-day Bakery Showcase planned for you. Be ready to experience a wide variety of trade exhibits, to learn from experts in the baking industry, to meet old and new colleagues and most of all to be inspired.
Don’t miss our educational program in the Bakers’ Classroom, a dedicated corner of the trade show floor where bakers can meet, learn and share experiences. Highlights of Day 1 sessions include Taking a Successful Community-Based Bakery into the Future, an in-depth conversation with Tabitha Langel and Ryan Stoesz of Tall Grass Prairie Bakery in Winnipeg exploring their unique history, community relationships and path to transition of ownership of this constantly evolving bakery business. Culture Talk: Celebrating Diversity with Up-and-Comers in Canadian Baking, sponsored by FCC, in which panellists will share cultural insights, values, and community experiences shaping their baking businesses. We’ll hear about moments and decisions that helped launch signature products, and how they contribute to the expanding consumer appetite, palate and tastes.
See what the next generation of bakers has been up to as part of the “My Canada” Student Cake Competition, sponsored by Dawn Foods, in which culinary schools will compete for cake glory and a cash prize to use toward their education!
Ask an Expert: Learn from Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters expert Alan Dumonceaux, Academic Chair for Baking and Pastry Arts at Northern Alberta Institute of Technology, and BAC director and Education Committee member.
Alan Dumonceaux, Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters expert, and BAC director and member of the education committee, will deliver an “Ask an Expert” learning session on common issues and challenges faced by professional bakers, lead a lively Q-and-A and give you advice on improving your formula by appointment at the Baking Association of Canada’s booth. There is still time to email your questions to info@baking.ca or make an appointment in person at the BAC’s booth (911/913).
Sunday night our Ontario Chapter invites you to a Murder Mystery dinner at nearby Humber College, the proceeds of which will help raise funds for our baking and pastry students. This is a rare opportunity to network and celebrate with your friends and colleagues, and help solve a country club-themed murder mystery while enjoying a delicious three-course plated dinner and cash bar.
Day 2 highlights include exciting panels on Strategies for Facing Adversity, through which we will learn about adapting to change and thriving, and Careers in Baking featuring Chef Anna Olson, where we delve into unique careers and give students and aspiring entrepreneurs a chance to ask questions and talk with experienced, inspiring professionals.
In a can’t-miss panel talk, Artisan Baking Into the Future, a diverse group of bakers dedicated to the preservation of artisan baking techniques and the cultivation of high-quality ingredients will explore all facets of artisan baking. Karen Bornarth, executive director of our partner association the Bread Bakers Guild of America, will lead a deep conversation on ingredients, process and product with Simon Blackwell, owner of
Louis Bontorin
Chair, Baking Association of Canada Calgary Italian Bakery, Calgary, Alberta
May 5-6, 2024 I Toronto Congress
“BAC Unites the Canadian Baking Community”
The Baking Association of Canada is a national baking industry association governed by the members. Volunteers are elected from member companies and serve nationally on the board of directors and various committees. Members also are elected to manage BAC’s provincial chapters.
Louis Bontorin (Chair)
CALGARY ITALIAN BAKERY, CALGARY, ALBERTA
Tom Mattes (Past Chair) DEL’S PASTRY, TORONTO, ONTARIO
Derek Mantha (Executive Membership) COSTCO WHOLESALE CANADA LTD., VAUGHAN, ONTARIO
Brad Turner (Treasurer) CINNAROLL BAKERIES, CALGARY, ALBERTA
Rosalyn Hyslop (Education) MRS. DUNSTER’S, SUSSEX, NEW BRUNSWICK
Alan Dumonceaux (Education) NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY, EDMONTON, ALBERTA
Kate Nugent (Education) HUMBER COLLEGE, ETOBICOKE, ONTARIO
Michel Dion (Membership) LALLEMAND, MONTREAL, QUEBEC
Tony Llewellyn (Membership) SNOW CAP ENTERPRISES, BURNABY, BRITISH COLUMBIA
Martin Barnett (Executive Director/General Manager, Non-Voting)
BAKING ASSOCIATION OF CANADA, VANCOUVER ISLAND
Ontario Chapter Chair
KATE TOMIC
CALDIC CANADA
MISSISSAUGA, ONTARIO
Elisabeth Brasseur (Membership) FARINART, MONTREAL, QUEBEC
Peter Jacobs (Membership) THE BAKERS WORKSHOP, NEWMARKET, ONTARIO
Dimitri Fraeys (At Large) LE CONSEIL DE BOULANGERIE QUÉBEC (CBQ), GRANBY, QUEBEC
Eric de Saint Lager (Membership/Bylaw Review) BRIDOR, MONTREAL, QUEBEC
Leah Hayward (Administrative Assistant)
BAKING ASSOCIATION OF CANADA, VANCOUVER ISLAND
Atlantic Chapter Chair
MIKE RAFTUS
ARDENT MILLS
DARTMOUTH, NOVA SCOTIA
British Columbia Chapter Chair
JESSE LAMB
ISLAND CITY BAKING
RICHMOND, BRITISH COLUMBIA
College-level baking and pastry students will showcase skills and celebrate Canada
College-level baking and pastry students will illustrate what Canada means to them by presenting a themed, tiered cake and plated dessert to be finished a la minute! Students may highlight any aspect(s) of Canadian regional foods, ingredients and culture to be judged by experts on presentation, technique, creativity and taste.
Organized in collaboration with the Baking Association of Canada, this unique competition, sponsored by Dawn Foods, will test and showcase the skills of baking and pastry students from Ontario college baking and pastry programs, provide them with feedback from judges and allow them to make connections within the industry. Students will craft cakes ahead of the competition that will be on display throughout Bakery Showcase.
This competition is open to students enrolled in select accredited college or trade school program in Baking, Cake, Pastry and/or Chocolate. Recent graduates may compete (they must be within six months of completing their program at the time of competing). Students may compete as individuals or as teams of two people (teams of two will split any prize).
Austin D’Souza, Technical Sales Consultant, Dawn Foods, and Bernadette Shanahan-Hass, Executive Director of the Retail Bakers of America, will be among esteemed judges for the competition.
There will be two components:
1. Decorated Tiered Cake: Decorate a tiered cake using a cake dummy
2. Plated Dessert: Plate, embellish and present a slice of cake to each judge to taste and evaluate during Bakery Showcase
Part 1: Tiered cakes will be judged on the following criteria:
• Skill and precision of Techniques (20 points)
• Originality and Creativity (20 points)
• Number and Difficulty of Techniques (15 points)
• Proportion and Balance (15 points)
• Use of Colour (15 points)
• Overall Eye Appeal/Judge’s Discretion (15 points)
A total of 100 points may be earned from the judging panel for the Tiered Cake component (Part 1).
Part 2: Plated desserts and tasting will be judged on the following criteria (based on the Canadian Culinary Institute plated dessert tasting rubric):
• Temperature (12.5 points)
• Overall Flavour (25 points)
• Overall Texture (25 points)
• Sauces (25 points)
• Garnish Appropriate (Chocolate or Sugar) (12.5 points)
A total of 100 points may be earned from the judging panel for the Plated Desserts and Tasting component (Part 2).
There will be prizes:
• 1st Place – $2,000
• 2nd Place – $750
• 3rd Place – $250
• People’s Choice Prize for Tiered Cake – $250 All winners will be featured in Bakers Journal
Schedule
The competition will run from 11:00am – 4:30pm in the Competition Area adjacent to the Demonstration Area on the show floor.
Attendees are invited and encouraged to vote for their favourite tiered cake. The cake with the most votes will be announced during the Award Ceremony Monday, May 6, at 11:00am and take home the People’s Choice Prize of $250.
Sunday, May 5:
9:00am – 11:00am – Setup of tiered cakes
11:00am Sunday – 5:00pm – Tiered cakes on display
12:00pm – 2:00pm – Judging of tiered cakes 2:00pm – 4:30pm – Judging of plated desserts
Monday, May 6:
11:00am – 11:30am – Awards Ceremony 11:00am – 5:00pm – Tiered cakes on display
Order of presentation:
• People’s Choice Prize for Tiered Cake
• 3rd Place
• 2nd Place
• 1st Place
Meet the next generation of Canadian bakers and see what sparks their creativity and what skills they have to offer!
May 5-6, 2024 I Toronto Congress Centre
Check out our exciting lineup of inspirational speakers, education sessions and demonstrations! Please note that all activities are on the trade show floor, including the Bakers’ Classroom educational sessions area, the Demonstration/Competition Area, the Networking Lounge and the Café.
DAY 1
SUNDAY, MAY 5, 2024
8:00am Registration opens
Sponsored by
Lanyards sponsored by
8:30am – 10:00am (Bakers’ Classroom Session Area on Trade Show Floor) Baking Association of Canada Annual General Meeting and Meet-and-Greet
Get up to date with the busy Baking Association of Canada and its work and activities on behalf of members. Meet the directors and chat over coffee and pastries!
10:00am – 11:00am
Panel: Update from BAC Food Policy and Sustainability Committee
11:00am
Trade show floor officially opens
11:00am – 11:30am (Demonstration Area)
Official Opening Ceremony
Join Federal Minister of Small Business Rechie Valdez (a baking entrepreneur
herself), Ontario Minister of Agriculture Lisa Thompson and the Baking Association of Canada in officially opening Bakery Showcase 2024!
11:45am – 12:30pm (Visitors Lounge)
International Visitors Meet-and-Greet
Bakery Showcase is an international event! Join Director of Food Nutrition and Policy Denise Lee and members of the Baking Association of Canada’s Food Policy and Sustainability Committee at 11:45 a.m. in the Visitors Lounge for an International Visitors Meet-and-Greet and a walkaround of the show floor!
1:00pm – 2:00pm Culture Talk: Celebrating Diversity in Canadian Bakeries
Sponsored by
Join engaging bakers on an entrepreneurial journey. Our panellists will share cultural insights, values, and community experiences shaping their baking businesses. We’ll hear about moments and decisions that helped launch signature products, and how they contribute to the expanding consumer appetite, palate and tastes. Join us as we explore a definition of success that goes beyond a healthy bottom line.
Moderator: Colleen Cross, Editor, Bakers Journal
Panellists:
• Chef Tammy Maki, Founder and Owner, Raven Rising Global Chocolates
• Maria Janchenko, Owner, Janchenko’s Bakery and Marusya’s Kitchen
• Noorayn Meraj, Misri Sweet Finales
12:00pm – 1:00pm
The Most Surprising Opportunity for Your Bakery in Robotic Automation
Sponsored by
With the current economic conditions, cost justification for robotic automation is more important now than ever for bakeries. From identifying the best applications to developing a cost justification model, Rick Gessler, vice-president of engineering for Delkor Systems, will offer bakeries of all sizes real-world tools to guide them through their next automation project and reveal what has become the most surprising financial opportunity in robotic automation. (Hint: It is not labour savings.)
As you engage with robotic suppliers, it is important to understand the basics of robotics and to have the right list of questions to avoid gaps in understanding or shortcomings in the final system. From future packaging needs to employee engagement, maintenance requirements, and training, Rick will offer insights and real-world examples that can be put to use on your bakery’s next robotic automation project.
Presenter: Rick Gessler, Vice-President of Engineering, Delkor Systems
2:00pm – 3:00pm Time to Automate? Automation, Innovation and Your Bakery
How can small, medium and large bakeries determine if, when and how to automate or update their equipment? Join us as we tackle this question from multiple angles
with the help of baking and automation experts.
In this session, you will learn from baking industry experts in bread, pastry and automation:
• What innovations and automated equipment are available
• How to decide if, when and how to automate
• Where to focus spending
• How to obtain grants to support automation
• The potential return on investment
Don’t miss this opportunity to learn about technological innovation, automation and how it can benefit your bakery!
Moderator: Colleen Cross, Editor, Bakers Journal
Panellists:
• Randy Belcot, Vice-President of Sales, Reiser Canada, Burlington, Ont.
• Peter Jacobs, Baker’s Workshop, Newmarket, Ont.
• Alyson Slapkauskas, Chief Executive Officer, ABI Ltd., Richmond Hill, Ont.
• Joe Swiston, Vice-President, Operations, WOW Factor! Desserts, Sherwood Park, Alta.
• Thomas Zetlian, Plant Manager, Arz Fine Foods, Mississauga, Ont.
3:00pm – 4:00pm
Ask an Expert: Learn from Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters Expert
Alan Dumonceaux, Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters expert, Academic Chair for Baking and Pastry Arts of Northern Alberta Institute of Technology and BAC director and member of the education committee, will deliver an “Ask an Expert” learning session on common issues and challenges faced by professional bakers, lead a lively
Q-and-A and give you advice on improving your formula by appointment at the Baking Association of Canada’s booth.
Attend this informative Q-and-A session to hear expert technical tips to improve your baking, bring your questions, and sign up (or email your questions to info@baking. ca) to speak to Alan and other experts at the Baking Association of Canada booth (911).
4:00pm – 5:00pm
The Science and Nutritional Benefits for Your Customers of High-Fibre Amylose Flour
Sponsored by
More than 95 per cent of Canadians are at least 50 per cent fibre deficient, but an international collaboration has found a solution to address public health endemics: high-amylose wheat. This non-GMO wheat varietal naturally provides 10 times the prebiotic fibre of traditional white flour and can transform the nutrition of many of our beloved baked goods without sacrificing their taste, texture, or performance. With per capita flour consumption up to nearly 130 pounds in 2022, imagine the potential nutritional impact on baked goods we love, including bread, pizza, and tortillas, as well as waffles, pancakes and muffins, if we integrate high-amylose wheat flour into them.
Bay State Milling (BSM) is the only company in North America offering refined flour made from high-amylose wheat. It’s already at work in foods and food service from Noodles & Co, Pastabilities, Golden Home pizza crust, and more. BSM will speak to the science behind this innovative flour and how it can seamlessly integrate into existing products or power new offerings to reduce the fibre deficit without sacrificing enjoyment.
Presenter: Ted Schevey, Manager of Technical Business Development of Varietal Solutions Business Unit for Bay State Milling
Dawn Foods ‘My Canada’ Student Cake Competition
(Competition Area near Demonstration Area on Trade Show Floor)
Sponsored by
College-level baking and pastry students will illustrate what Canada means to them by presenting a themed, tiered cake and plated dessert to be finished a la minute! Students may highlight any aspect(s) of Canadian regional foods, ingredients and culture to be judged by experts on presentation, technique, creativity and taste.
9:00am – 11:00am (Competition Area)
Setup of Tiered Cakes
11:00am – 4:30pm Entries on Display
12:00pm – 2:00pm (Competition Area)
Judging of Tiered Cakes
2:00pm – 4:30pm (Competition Area)
Judging of Plated Desserts
11:30am – 12:30pm
Demonstration: Patisserie Creations Featuring Puratos Chocolate and Fruit Fillings (Demonstration Area)
Sponsored by
Matthew Duffy
Baking and Media Professor, Centennial College, Red Seal Certified Chef, Sourdough Expert
Chef and bread fanatic Matthew James Duffy has more than 480,000 social media followers. After 15 years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking and media professor at Centennial College in Toronto with online courses and consulting. Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. Follow “Sourdough Duffy” on Instagram @ matthewjamesduffy.
Matthew was the Canadian delegate selected to cook at the 50th Anniversary of the Canadian/Vietnamese Diplomacy. He worked alongside Chef Daniel Boulud at Café Boulud NYC and sous chef opening Café Boulud Toronto, Langdon Hall, Restaurant Noma Copenhagen, Ichiban Ueno Osaka, Japan, El Bohio Madrid, and many other notable restaurants.
A Red Seal Certified Chef, Matthew graduated from the University of Guelph in Hotel and Food Administration and Stratford Chefs School.
Session: Careers in Baking Panel and Networking
Romain Dufour
Head Chef,
Chicago Chocolate Academy
Chef Romain Dufour started baking early on with his uncle and continued as an apprentice with him. At the end of his apprenticeship, he continued his journey at Plaza Athenée Hotel in Paris beside Christophe Michalak.
In 2009, He decided to leave France and work in Dubai for six years, from a five-star hotel to a semi-industrial bakery. Since 2016, he has been the Master Baker of Research and Development of Eurogerm USA, a French/American company specializing in dough conditioners, bread mixes and pastry mixes. It has been an opportunity of growing his knowledge in technology and understanding the importance of ingredients and processes from artisan to industrial bakers.
In September 2023, Romain was named the
Head Chef for the Chicago Chocolate Academy. He says, “I have been using the chocolate baton from Cacao Barry since I was 10 years old working in my uncle’s bakery. I would never have believed that I would be joining such an incredible team and it is my privilege to represent the bakery world within Barry Callebaut.”
Session: Demonstration: Viennoisseries Times Two!
Alan Dumonceaux
Academic Chair for Baking and Pastry Arts at NAIT, Baking Association of Canada Education Committee
Alan Dumonceaux is the Academic Chair for Baking and Pastry Arts at NAIT in Edmonton, Alberta. He also is very active with Skills Canada, as the National Chair and World Expert. He has competed in the Louis Lesaffre Cup, the Coupe de Monde de La Boulangerie and the World Bakery Masters. Alan serves on the Baking Association of Canada’s board of directors and education committee.
Session: Ask an Expert: Learn from Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters Expert
Rick Gessler
Vice-President of Engineering, Delkor Systems
Rick Gessler is vicepresident of engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, Minn., Delkor employs 350 employees in its state-of-the-art, 300,000-square-foot manufacturing campus. Delkor is Rockwell Automation’s OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American manufacturing partner for yogurt, ice cream, and dairy case packing and cartoning equipment. In his role at Delkor, Rick has led a multiyear development effort that enables robotic equipment to meet the everchanging packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging and has travelled to their Bentonville headquarters on numerous occasions to speak on this topic with Walmart executives
and suppliers. Rick has been awarded several important package patents for new retail-ready shipper concepts, the most notable of which is his invention of the Delkor Cabrio Case, employed at major mass merchandisers. In 2023, over one billion Cabrio Cases were produced across many product categories in North America. Rick has more than 20 years of experience in the packaging industry and is a graduate of the University of St. Thomas (MBA) and Minnesota State University (Mechanical Engineering). You can connect with Rick at rgessler@delkorsystems.com.
Session: The Most Surprising Opportunity for Your Bakery in Robotic Automation
Dina Hamed
Pastry Customer Development Chef, Nestle Professional
Dina Hamed is a classically trained visual artist turned Red Seal certified, Baker-Patissier with experience in small businesses, retail bakeries, fine dining, and recipe development. Currently, she holds two roles at Nestle Canada Inc., as the Assistant Marketing Manager and Pastry Customer Development Chef for the Nestle Professional Confectionery category. Dina is also a Continuing Education Teacher at George Brown College and an active member of the Ontario Chapter Board of Directors for the Baking Association of Canada, managing the organization’s social media platforms. Currently pursuing a Professional Master of Education at Queen’s University, specializing in the Classroom Specialist concentration, Dina’s research focuses on integrating creativity and innovation theory into baking curricula to enhance students’ critical thinking, employability, professionalism, and technical proficiency.
Session: Careers in Baking Panel and Networking
Rosalyn Hyslop
Co-owner and co-CEO, Mrs. Dunster’s, New Brunswick
Rosalyn Hyslop is a social entrepreneur who is passionate about her family, the company she co-owns with her husband Blair and the communities they do business in. Mrs. Dunster’s has grown to be the largest commercial bakery in Atlantic Canada. with distribution to more than 800
May 5-6, 2024 I Toronto Congress Centre
Over the years, he has also spent time training at other bakeries – in Hamilton/ Burlington from 2008-10, and recently in 2019 in Hannover, Germany, for six months – but has always returned home to Tall Grass, adding what he learned into the mix. In the next year, Ryan joins the ownership team to make his home official. He has always had strong interests in teaching, within the company as a baking instructor and educator but also as one of its ambassadors in the wider baking community, holding classes and talks at local schools about baking and sustainable food practices, and helping build bridges between local producers, consumers and members of the food industry in Manitoba by championing everyone on the food chain, from the local farmer to the local baker. He is happy to become the next generational link in the Tall Grass intergenerational ownership group, helping steward the bakery into its next 34 years of building community through bread.
Session: Taking a Successful CommunityBased Bakery into the Future: Q-and-A with Tall Grass Prairie Bakery
Denise Lee Director
of Food and Nutrition Policy, Baking Association of Canada
Denise joined the BAC as director of food and nutrition policy in May 2022. Denise holds a bachelor’s degree in nutrition science from the University of Guelph and nearly 25 years of experience that spans several regulated CPG industries, including food, natural health and cannabis, in policy, regulatory and quality management. Combining her education with many years of technical experience, Denise believes that finding workable solutions for business growth and innovation is based on solid science, a commitment to education, accessible and applicable information to all stakeholders and continuous progressive open communication between policymakers, businesses and customers. Denise is an advocate for human health, fair policies and positive change within an industry and at a global level. She is excited to engage and collaborate with members and hear how she can support current practices and innovations and work through current industry challenges.
Sessions: Update from BAC Food Policy and Sustainability Committee, International Visitors Meet-and-Greet (Visitors Lounge)
Chef Tammy Maki
Founder
and Owner, Raven Rising Global Chocolates, Sudbury, Ont.
Chef Tammy Maki, a proud Nakota Sioux/Saulteaux
Ojibwe from White Bear First Nation in Saskatchewan, is the CEO and owner of Raven Rising-Global Indigenous Chocolates, an award-winning company that specializes in creating artisanal chocolates utilizing Indigenous ingredients from around the world. Chef Maki’s love of baking and pastry began at a very young age and followed her throughout her life, prompting a change in careers.
She went back to school to take baking and pastry arts and then honed her craft to become a Certified Red Seal Journeyman Pastry Chef and Baker. She worked her way up the ladder, eventually becoming an executive pastry chef. Wanting to have full creative control and the ability to explore the Indigenous identity that was taken from her during the 60’s Scoop, she opened Raven Rising Enterprises Ltd.
Under her leadership, Raven Rising is fast becoming a recognizable name with a thriving e-commerce site and retail partners across Canada. Raven Rising represents a story, a journey into her own lost background, and celebrates the stories, flavours and findings along the way.
Connect with Chef Maki at info@ravenrising. ca or on Instagram @ravenrising.ca.
Session: Celebrating Diversity with Up-andComers in Canadian Baking
Tom Mattes
Vice-President of Operations, Del’s Pastry, Toronto, Ont.
Tom Mattes is a proud co-owner of Del’s Pastry Limited, a Canadian pastry manufacturer, most recognized for our undeniably delicious cinnamon buns, danish and strudel. Tom is a member of the board of directors for the Baking Association of Canada. He is passionate about growing the business, spending time with his family and getting outdoors. Del’s Pastry is an SQF certified wholesale bakery. Del’s products contain all natural flavours and colouring and are Kosher certified (COR and OU). Connect with Tom through delspastry.com. Session: Strategies for Thriving in Adversity
Reid McEachran Associate Marketing Manager, Ardent Mills
Reid McEachran, a marketing professional with six years of experience at Ardent Mills, excels in product and digital marketing. Known for his keen consumer insights, he collaborates with a dedicated team, passionate about advancing the food industry. Outside of work, as a former Canadian National Team athlete on the World Cup circuit, Reid embraces his competitive spirit in all aspects of life and his career.
Demonstration: Ardent Mills Egg Replace
Chef Joseph Montinaro Owner, Dolcini by Joseph and West Finch Bakery, Toronto
Chef Joseph Montinaro owns and operates West Finch Bakery, which specializes in wholesale products, and Dolcini by Joseph retail bakery, with his wife Mary. Joseph took over West Finch Bakery, a Europeanstyle bakery in 1999, and in 2007, after an inspiring trip to Italy, he opened Dolcini by Joseph where he gave voice to his creative expression. Dolcini is a full-service café serving pastries, gelato and a gourmet lunch menu and catering for corporate and personal events with wedding cakes, petite gateaux, entremets, bonbons and more. Connect with Joseph through dolcinibyjoseph.com.
Session: Strategies for Thriving in Adversity
Issa Niemeijer-Brown
Cofounder and Owner, Gebroeders Niemeijer (The Niemeijer Brothers), Amsterdam
Coming from a family with French and Italian ties, Issa NiemeijerBrown was raised in a tradition of home baking that appreciated quality and simplicity. After graduating cum laude in sociology from the University of Amsterdam, he chose to become a baker. In 2008, following years acquiring experience at renowned bakeries in the Netherlands, France, and Italy, Issa and his brother founded Gebroeders Niemeijer (The Niemeijer Brothers).
Located in the heart of Amsterdam, the artisanal French bakery quickly gained international standing and acclaim for its croissants, pastries, and bread. At
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gebroedersniemeijer.nl/blog you will find instructional videos about turning, shaping, cutting, and scoring dough. He is a passionate baker and author of A Book About Bread: A Baker’s Manual, which recently won the Gourmand World Cookbook Award for Best Bakery Book in the World, is an international bestseller now available in English (and at Bakery Showcase – visit the BAC Booth Sunday, May 5, at 4:00pm to meet Issa, chat baking and purchase a signed copy).
Sessions: Kneading, Folding and Shaping: The Development of Flavour, Book Signing: “A Book About Bread: A Baker’s Manual”, Artisan Baking into the Future
Anna Olson
Celebrity Chef and Author, Oh Yum Channel, The Food Network
Anna Olson may be Canada’s baking sweetheart but she’s an accomplished savoury chef as well, and with her positive and commonsense approach in the kitchen, she has become one of the country’s most recognizable television chefs. Anna has appeared for two decades on The Marilyn Denis Show and Food Network Canada shows like Bake with Anna Olson and Great Chocolate Showdown. Her Oh Yum YouTube channel, which now has over 1.4 million subscribers, features her classic content, livestreams and fresh series such as “Food Travel Diaries.”
Sessions: Celebrity Book Signing at Baking Association of Canada’s Booth (911) – Anna Olson’s Baking Wisdom, Careers in Baking Panel and Networking
Ali Isitmezoglu & Yesim Erkus
Head Chef and Owner, PizzaBoat, Burlington, Ont.
Chef Ali Isitmezoglu placed third at the Canadian Pizza Chef of the Year Competition with PizzaBoat’s distinctive boat-shaped crust. Yesim Erkus is owner of this unique up-and-coming pizzeria.
Demonstration: Turkish Pizza (Pide) and Dessert
Dufflet Rosenberg Founder and Owner, Dufflet Pastries, Toronto, Ont.
Encouraged by her success baking for Toronto’s legendary Cow Café, Dufflet Rosenberg established Dufflet Pastries in 1975. Today, this privately owned custom desserts manufacturer and wholesaler proudly supplies airlines, grocers, restaurants, cafés and specialty food shops across Canada and the U.S. with a dynamic selection of everyday and special occasion desserts crafted from premium, entirely natural ingredients – no hydrogenated fats or oils, and no artificial colours, preservatives or flavours. Dufflet’s products include the awardwinning Nutt-e, Gluten Free and VegeCert products. The company is a certified Women Business Enterprise (WBE) and the facility has achieved the elite BRCGS Global Food Safety Standard certification in recognition of the facility passing rigorous standards. Connect with Dufflet through dufflet.com.
Session: Strategies for Thriving in Adversity
Ted Schevey
Manager of Technical Business Development of Varietal Solutions Business Unit, Bay State Milling Company
As Manager of the Technical Business Development of Varietal Solutions Business Unit for Bay State Milling, Ted Schevey is responsible for cultivating demand and identifying unique positioning for the company’s most innovative Varietal Solutions Ingredients, including HealthSense High Fiber Wheat Flour and SowNaked High Protein Oats.
Mr. Schevey brings a technical foundation in food science and commercialization, experience in global project management, and a passion for better nutrition that drives purposeful tastes for consumers and customers alike.
He holds a Bachelor of Science degree in Food Science and a masters degree in food chemistry from the University of Illinois Champaign-Urbana.
Session: The Science and Nutritional Benefits for Your Customers of High-Fibre Amylose Flour
Marlene O’Connell
Membership Director, Retail Bakers of America
Marlene O’Connell is the Membership Director for Retail Bakers of America (RBA). Marlene has been involved with the baking industry since 2016.
As a trade association, RBA plays an important role in connecting buyers and sellers within the industry, and is dedicated to helping baking businesses succeed. The RBA is a robust and dynamic community of retail bakeries, allied suppliers, educators, students, and other industry partners.
Judge, Dawn Foods “My Canada” Student Cake Decorating Competition
Alyson Slapkauskas
Chief Executive Officer, ABI Ltd.
Alyson Slapkauskas has been serving as the chief executive officer of ABI since March 2023. With a focus on expanding ABI’s growth strategy, particularly in North America, Alyson brings over 20 years of operational leadership experience.Having previously served as Corporate Senior Director of Operational Excellence and Continuous Improvement at Celestica, Alyson has honed her skills in managing complex products, diverse supply chain solutions, and operational planning optimization and execution. Her background in general management, operations, and production control equips her with invaluable insights into driving organizational efficiency and fostering highperformance teams.
Session: Time to Automate? Innovation and Automation Your Bakery
Chef Dawn Woodward
Co-Owner, Evelyn’s Crackers & Whole Grain Bakery
Inspired by her mother, Dawn began cooking at a very young age. After receiving a degree in Philosophy from Bard University, she pursued her professional cooking and baking interests by accepting positions as pastry chef in New Orleans and head baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposing her to Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian and Middle Eastern cuisines. Dawn is committed to using heritage grain varieties sourced
May 5-6, 2024 I Toronto Congress Centre
from Ontario farmers and millers and is known for her delicious experiments that incorporate less common grains into crackers and pastries. Dawn is an international leader in the whole grain movement and a frequent speaker at grain and baking conferences in Canada, the United States and the U.K. Dawn Woodward is the co-owner of Evelyn’s Crackers & Whole Grain Bakery, which was founded in 2008 by Dawn and her husband and partner, Edmund Rek.
Session: Artisan Baking into the Future
Chef Joanne Yolles
Pastry Chef and Instructor
At the age of 12, Joanne Yolles made her first coffee cake and from that moment she fell in love with baking. Her outstanding career as a professional pastry chef began to take shape almost 40 years ago in San Francisco, where she attended classes at the celebrated Tante Marie’s Cooking School. Returning to her hometown of Toronto, she landed her first job as a pastry chef at Fenton’s Food Shop, located next to the much-lauded Fenton’s Restaurant. From there, she moved to Scaramouche, the beloved fine-dining institution, where she became well known for her delicious desserts. Joanne was considered a trailblazer at the time because most restaurants didn’t have a full-time pastry chef role. To this day, Chef Yolles’s famous coconut cream pie is the restaurant’s best-selling menu item. After an 11-year run at Scaramouche, Joanne took time off to start a family and eventually returned to the culinary scene as the head pastry chef at the popular Pangaea restaurant. Again, her innovative desserts were celebrated and recognized by patrons and critics alike.
In 2010, Chef Yolles turned her talents to teaching in the Baking and Pastry Arts Program at George Brown College where she was an instructor for more than a decade. She is also known for developing delicious recipes for LCBO’s culinary Food & Drink magazine and her work has been recognized in many publications; she was included in Post City Magazine’s list of “Seven Culinary Greats That Changed It All.” In 2022, Joanne appeared as one of the celebrity judges on Food Network Canada’s hit TV series, Wall of Bakers.
Chef Joanne Yolles considers baking for Julia Child as a career highlight. She is a Fellow of the Ontario Hostelry Institute and widely recognized for her generous
involvement in charity events, including Porridge for Parkinson’s. For her next act, Joanne will be teaching small classes in her home kitchen; she’ll happily be sharing her recipes and all the tips and tricks she’s learned over her career.
Session: Demonstration: The Art of the Seasonal Fruit Tart
Thomas Zetlian
Plant Manager, Arz Fine Foods, Mississauga, Ont.
Thomas Zetlian is a highly experienced plant manager skilled in bakery manufacturing, HMR manufacturing, food and beverage, chocolate manufacturing, production management and sales. A strong operations professional, Thomas is skilled in plant design, reformulation and process engineering, the Global Food Safety Initiative (GFSI) and business accounting. He is a graduate of Los Angeles Culinary Institute and Pierce College in California. You can reach Thomas through arzfinefoods.com.
Session: Time to Automate? Automation, Innovation and Your Bakery
Eric Dell
President and CEO, American Bakers Association
Eric Dell, JD, MBA, joins ABA from the National Automatic Merchandising Association as the organization’s executive vice-president. During his 10-year tenure, he built a best-in-class advocacy program, forged new industry partnerships, revitalized the industry trade show, and invigorated high-performing teams. A veteran of Capitol Hill, serving two stints as Chief of Staff and Counsel to Rep. Joe Wilson (R-SC), Dell also was a practising attorney and law clerk to South Carolina Circuit Judge Marc Westbrook. Session: What’s Happening in the U.S. Baking Industry
Nooryan Meraj
Owner, Misri Sweet Finales catering, Mississauga, Ont.
A chef-preneur and hospitalty professional with 20 years of experience as a chef, food consultant, event director and now baker, Noorayn is passionate about all things culinary and hospitality.
Culture Talk: Celebrating Diversity with Up-and-Comers in Canadian Baking
Joe Swiston
Vice-President of Operations, WOW! Factor Desserts Ltd., Sherwood Park, Alta.
Since 1982 Joe Swiston has been on an educational journey within the baking industry. In Joe’s words, “Today I spend a lot of time sharing my experiences with the next generation. In my present role at WOW! Factor Desserts, it is truly a pleasure to come to work each day knowing that we put smiles on people’s faces daily with our products. My career choice has taken my family and I across the country to many facilities with Canada Bread, Adrian’s Bakery, Rich Products, Byblos Bakery, Son’s Bakery and now WOW! Factor Desserts. Each facility unique and challenging; this is why I love what I do!”
Panel: Time to Automate? Automation and Innovation at Your Bakery
Rodney Alléguède & Bianca Mazza
Head Pastry Chef and General Manager, Goûter, Toronto, Ont.
Rodney Alléguède is the co-owner and head pastry chef of Goûter bakery and patisserie. He studied culinary arts and hotel-restaurant management in Paris, allowing him work-terms in Michelin starred institutions – Fouquet’s, Les Violon d’Ingres (Maison Constant) and La Maison Lenôtre. In 2016 Rodney decided to follow his own inspiration opening the doors to Goûter. Bianca and Rodney met in Paris in 2018 and fell in love. Bianca Mazzi majored at the University of Gastronomic Sciences in Pollenzo, Italy, and subsequently worked for Domori, a producer of bean-to-bar chocolate to then shift her focus towards equipment for chocolate production. Bianca moved to Canada in 2019 and joined the Goûter adventure alongside Rodney as general manager taking care of aspects of sales (retail and wholesale), PR and Social Media.
Careers in Baking Panel and Networking
For more information about our speakers and program, visit bakeryshowcasecanada.ca
SUNDAY,
MONDAY, MAY 6
SUNDAY MAY 5TH • 6 P.M.
JOIN THE BAKING ASSOCIATION OF CANADA’S ONTARIO CHAPTER FOR AN EVENING OF MURDER MYSTERY AT HUMBER COLLEGE!
Funds raised will be used to support scholarships for Baking & Pastry Students.
• Participate in solving a Country Club themed murder mystery
• Features a 3-course plated dinner and cash bar
• Tables of 8 available
$200 per member
$220 per non-member
Registration deadline is Friday April 26th
HUMBER COLLEGE
Humber College North Campus 205 Humber College Blvd, Etobicoke, ON M9W 5L7
Raffle prize donations will be happily accepted. If interested in sponsoring the evening, please contact Kate Tomic at k.tomic@caldic.com or 416-937-2197.
Register now at baking.ca or scan the QR code. For more information, email info@baking.ca
AA1 CASH AND CARRY 937
AB MAURI NORTH AMERICA 316
ABELL PEST CONTROL 135
ABI LTD N19
ADM FLOUR 234
ADM FLOUR MIXES 835
AGM BAKERY 736
AGRICULTURE AND AGRI-FOOD CANADA /
AGRICULTURE ET AGROALIMENTAIRE CANADA 939
AGRICULTURE AND FOOD LABORATORY, UNIVERSITY OF GUELPH 129
AK-WEST INC. 334
ALFA CAPPUCCINO IMPORTS INC. 803
ALPHA POLY 912
AMF BAKERY SYSTEMS 611
ANDERSON ADVANCED INGREDIENTS N24
ANGEL YEAST CO LTD 730
ANNEX BUSINESS MEDIA 909
APEX MOTION CONTROL 910
APPLE VALLEY FOODS INC 213
ARDENT MILLS 313
ARLA FOODS INC. 113
ASHWORTH BROS., INC. 203
ASTRONOVA PRODUCT IDENTIFICATION 834
AZELIS CANADA ................................................ 715
BAKEMARK CANADA 603
BAKERS JOURNAL 909
BAKING ASSOCIATION 911
BANK BROTHERS SUSTAINABLE INGREDIENTS 224
BARRY CALLEBAUT GROUP ................................ 724
BEATRICE BAKERY CO 711
BELL FLAVORS & FRAGRANCES 137
BFR SYSTEMS 626
BLENDTEK INGREDIENTS 830
BURNBRAE FARMS LTD...................................... 531 CALDIC 235
CANADIAN DAIRY COMMISSION - COMMISSION
CANADIENNE DU LAIT 427
CARMI FLAVORS 722
CHICAGO METALLIC BAKEWARE CANADA INC. .... 312 CONOVEY 403
COSTCO BUSINESS CENTRE 236
CRS/VAMIC INC. 529
DAABON ORGANIC USA, INC. 237
DAWN FOOD PRODUCTS (CANADA) LTD.............. 617
DELKOR SYSTEMS 103
DENNIS GROUP N17
DGF PASTRY INGREDIENTS 929
DRADER MFG 516
DUBOR USA 329
DURABLE SUPERIOR CASTERS 822
ECO FRIENDLY PALLET 127
ECOPACK CANADA INC. 229
EDDE ALMOND PASTE INC. 625
EDSS ONTARIO LTD N20
ENJAY CONVERTERS LTD. 922
EUROGERM KB 412
FARINART 231
FARM CREDIT CANADA 326
FORTRESS TECHNOLOGY 104
FRANCE DÉCOR CANADA 130/132
G. CINELLI - ESPERIA CORPORATION 208
GE BARBOUR INC. 729
GEA NORTH AMERICA 131
GLOBE POS SYSTEMS 228
GOODWAY TECHNOLOGIES 222
GRAIN PROCESS ENTERPRISES LTD 903
GRAINS AND TRADITIONS BY SEMICAN 108
GRAPHIC PACKAGING INTERNATIONAL CANADA 117 HANDTMANN CANADA 303
HARLAN BAKERIES EDMONTON L.P. 213
HARVEST CORPORATION 812
HONEY BUNNY INC. 429
HOSPITALITY GROUP. SPECTANK 836 IMCD 430
INNOSEAL AMERICAS / INNOSEAL SYSTEMS 436 INTEGRAL HR SOLUTIONS 425 JAC 416
JUST INSTRUMENTS INC. .................................. 623
KAAK NORTH AMERICA INC. 317
KLR SYSTEMS N21
KONVEYÖR PARTS 936
KWIK LOK 727
L & M BAKERS SUPPLY CO................................. 512
LABEL MEDIA SOLUTIONS 837
LACTALIS CANADA INGREDIENTS & EXPORT 335
LALLEMAND BAKING 517
LBC BAKERY EQUIPMENT-CA LTD. 811
LC BAKERY EQUIPMENT SERVICES LTD .............. 627
LEKAC SOURCING LIMITED 823
LENEXA MANUFACTURING COMPANY 322
LESAFFRE YEAST CORPORATION 417
LORANN OILS 125
MALABAR INGREDIENTS .................................... 916
MARGARINE THIBAULT INC. N23
MARSIA FOODS INC. 525
MASTER MARTINI CANADA INC 731
MCCORMICK 225/227
MECATHERM ..................................................... N18
MIWE CANADA INC 511
ML PACKAGING INC 230
MULTIVAC CANADA - FRITSCH 503
NATIONAL
NUTRASUN
NUTRIART S.E.C. 723
OLERA INGREDIENTS AND DISTRIBUTION INC. 431
OMORI
A1 CASH AND CARRY
BOOTH #: 937
6400 Kennedy Road
Mississauga Ontario L5T2Z5
Tel: 905-676-9950
Email: marketing@a1cashandcarry.com
Web: www.a1cashandcarry.com
A1 Cash & Carry is a master distributor and wholesaler of restaurant equipment, small wares, janitorial, food packaging, proteins, produce, dairy, frozen foods, bulk grocery and beverage.
AB MAURI NORTH AMERICA
BOOTH #: 316
4240 Duncan Ave., Suite 150
St. Louis MO 63110
Tel: 800-772-3971
Email: customerservice.abmauri@abmauri.com Web: abmna.com
AB Mauri NA is a baking technology company passionate about baking and driven to help customers achieve superior quality. Industrial and artisan bakers look to us for iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization & customized technical support.
BRANDS: Fleischmann’s Yeast, AB Mauri Bakery Ingredients
ABELL PEST CONTROL
BOOTH #: 135
246 Attwell Drive
Etobicoke ON M9W 5B4
Tel: 416-299-6400
Email: marketing@abellgroup.com Web: www.abellpestcontrol.com
Abell Pest Control, a Canadian company celebrating 100 years, is committed to providing professional and effective pest management services. From a single office established in 1924, Abell has grown to employ hundreds of people with branch offices across North America.
BRANDS: Pest Control
ABI LTD
BOOTH #: N19
61 Performance Drive
Richmond Hill ON L4S 0J5
Tel: 905-738-6070
Email: celia.baba-aissa@tmg.biz
Web: www.abiltd.com
AGM BAKERY
BOOTH #: 736
107 Judge Road
Etobicoke ON M8Z 5B5
Tel: 647-977-3977
Email: order@agmbakery.com
Web: www.agmbakery.com
For 35 years, ABI, based in Toronto, transformed bakeries globally, reducing costs, increasing yields, and improving food quality. With 80+ experts, it pioneers bagel equipment and bakery robotics, satisfying customers worldwide. ABI’s innovation shapes the bakery’s future.
ADM FLOUR
BOOTH #: 234
7585 Danbro Crescent Mississuaga Ontario L5N 6P9
Tel: 437-238-4244
Email: mark.delapena@adm.com
Bakeries across Canada rely on ADM’s comprehensive range of HarvestEdge branded flours, specialty grain-based products, wheat gluten, wheat starch, baking mixes and bases. With Mills across Canada, our team is ready to become a valued baking solutions provider via our industry
ADM FLOUR MIXES
BOOTH #: 835
7585 Danbro Crescent Mississuaga Ontario L5N 6P9
Tel: 437-238-4244
Email: mark.delapena@adm.com
Bakeries across Canada rely on ADM’s comprehensive range of HarvestEdge branded flours, specialty grain-based products, wheat gluten, wheat starch, baking mixes and bases. With Mills across Canada, our team is ready to become a valued baking solutions provider via our industry
AG Macarons produces the finest French Macarons in fun filled flavours! Using traditional time honoured processes and only premium ingredients, our macarons are handcrafted to perfection. We strive to provide our clients with the best flavour, texture and visual appeal!
BRANDS: AG Macarons
AGRICULTURE AND AGRI-FOOD CANADA / AGRICULTURE ET AGROALIMENTAIRE CANADA
BOOTH #: 939
174 Stone Road West
Guelph Ontario N1G 4S9
Tel: 519-546-1822
Email: kate.barlow@agr.gc.ca
Web: agriculture.canada.ca
Agriculture and Agri-Food Canada supports the Canadian agriculture and agri-food sector through initiatives that promote innovation and competitiveness.
AGRICULTURE AND FOOD LABORATORY, UNIVERSITY OF GUELPH
BOOTH #: 129
95 Stone Road West
Guelph Ontario N1G 2Z4
Tel: 519-767-6299
Email: ahauck@uoguelph.ca
Analytical and diagnostic food safety testing laboratory.
AK-WEST INC.
BOOTH #: 334
6027-79 Ave SE, Unit 1125
Calgary Alberta T2C 5P1
Email: mathewbusby@ak-westinc.com
Ak-West Inc. manufactures and distributes a wide range of reusable plastic bread trays, plastic bins and bulk containers. We have 2 distribution centers servicing Canada, USA and Caribbean islands. May
ALFA CAPPUCCINO IMPORTS INC.
BOOTH #: 803
231 Millway Ave, Unit 7 Concord Ontario L4K 3W7
Tel: 905-660-2750
Email: info@alfafoodservice.com
ALPHA POLY
BOOTH #: 912
296 Walker Dr Brampton Ontario L6T 4B3
Tel: 647-622-7673
Email: stephaniek@alphapoly.com
ANDERSON ADVANCED INGREDIENTS
BOOTH #: N24
2030 Main Street, Suite 430 Irvine California 92614
Tel: 717-658-2865
Email: jacque@advancedingredients.com
APPLE VALLEY FOODS INC
BOOTH #: 213
8 Chipman Dr
Kentville Nova Scotia B4N 3X3
Tel: 902-679-4701
Email: customerservice@applevalleyfoods.com
Web: www.applevalleyfoods.com
Apple Valley is a manufacturer of high-quality fruit and cream pies. Available in various sizes, thaw and sell, and ready to bake.
Alpha Poly is an industry-leading provider of flexible packaging. A local manufacturer specializing in sustainable packaging solutions, custom printed polybags, rollstock and stand up pouches. IFS Pacsecure certified for the food industry.
Anderson Advanced Ingredients is an Irvine, CA based innovator & provider of functional food & nutraceutical ingredients. Since our first product launch in 1989, we have been providing novel clean label solutions to industry wide challenges. Sugar reduction starts HERE!
ANGEL YEAST CO LTD
BOOTH #: 730
168 Chengdong Avenue
Yichang Hubei 443003
Tel: 714-383-4307
Email: lizhi@angelyeast.com
ANNEX BUSINESS MEDIA
BOOTH #: 909
Web: annexbusinessmedia.com
APEX MOTION CONTROL
BOOTH #: 910
9775 188 Street, Unit 206
AMF BAKERY SYSTEMS
BOOTH #: 611
2115 West Laburnum Avenue
Richmond Virginia 23227
Tel: 804-355-7961
Email: sales@amfbakery.com
Web: www.amfbakery.com
Bakeries around the world partner with AMF Bakery Systems for best-in-class unit equipment and complete system solutions for a wide range of baked goods. With global reach and local presence, AMF delivers unparalleled service and support across a unified family of brands.
BRANDS: Fusion, Flex, Tromp, BakeTech, Den Boer, Vesta, Convay, PackTech, Workhorse, ThermalCare by AMF
Surrey BC V4N 3N2
Tel: 778-298-8292
Email: info@apexmotion.com
Web: www.apexmotion.com
Apex Motion Control builds robotics, machine automation & vision systems for food, bakery, dairy, pharma & pet food manufacturing. We are committed to helping you increase capacity, lower manufacturing costs, reduce downtime, increase product consistency & reduce workplace injury
BRANDS: Apex Motion Control, Baker-Bot, Deco-Bot, Tray Feeder, Cake Stacker, QuadBot, Flexi-Bot
BRANDS: Apple Valley
ARDENT MILLS
BOOTH #: 313
27 Reid Dr. Mississauga Ontario L5M 2B1
Tel: 905-494-2600
Email: info_@ardentmills.com
Web: ardentmills.ca
Ardent Mills is committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, keto friendly ingredients, pulses, mixes & blends,we can help you create innovative products that consumers feel good about.
BRANDS: Ardent Mills, Ardent Mills Organic, All-O-Wheat, Bakers Hand, Flaky Crust, Keynote, Peach Pastry, Primo Mulino, Rapido, Velvet
ARLA FOODS INC.
BOOTH #: 113 675 Rivermede Road
Concord Ontario L4K 2G9
Tel: 437-221-6594
Email: pasew@arlafoods.com
We are a 12,500-strong dairy farmer cooperative and a team of 19,000 engaged colleagues who love milk and all the possibilities it presents. The cooperative ethos means we all work together to continuously create something stronger and better, for our farmer owners.
ASHWORTH BROS., INC.
BOOTH #: 203
450 Armour Dale
Winchester Virginia 22601
Tel: 540-662-3494
Email: ashworth@ashworth.com
Web: www.ashworth.com
Ashworth Bros., Inc., a global company, is the only conveyor belt company that manufactures and services both metal and plastic belting for straight running, turn-curve, lo-tension, and self-stacking spirals—offering customers the best solution for their specific requirements.
BRANDS: PosiDrive Spiral®, Cleatrac®, SmartSpiral® Monitoring System, SmartOvenl® Monitoring System, CB5 Baking Band®, Omni-Grid® 360
ASTRONOVA PRODUCT IDENTIFICATION
BOOTH #: 834
3505 Rue Isabelle, QC, Suite O Brossard QC J4Y 2R2
Tel: 800-565-2216
Email: jkrasner@astronovainc.com Web: astronovaproductid.com
AstroNova Product Identification offers a complete line-up from industry-leading tabletop label printers to high-volume label presses and the widest variety of label materials. We provide the total labeling solution – “the labels you want when you need them®”
BRANDS: QuickLabel, TrojanLabel, GetLabels
AZELIS CANADA
BOOTH #: 715
106 Summerlea Rd
Brampton Ontario L6T 4X3
Tel: 905-595-5333
Email: ashley.chambers@azelis.com
Azelis Canada is a leading specialty ingredients distributor, supplying innovative solutions to the Food & Beverage industries. Create the taste, texture, performance and appearance needed for your formulations, with Azelis.
May 5-6, 2024 I Toronto
BANK BROTHERS SUSTAINABLE INGREDIENTS
BOOTH #: 224
109 East Drive
BRAMPTON Ontario L6T 1B6
Email: dbusby@bankbros.com
BAKEMARK CANADA
BOOTH #: 603
6335 Shawson Dr. Mississauga Ontario L5T1S7
Tel: 905-364-4522
Email: info@bakemark.com
Web: www.bakemark.com
With over 150 years of baking industry experience across North America, BakeMark is the industry leader in the manufacturing and distribution of quality bakery ingredients, supplies and service. We are your partner in growth.
BRANDS: BakeMark, Westco, BakeSense, Knoxbridge, C’est Vivant
BAKERS JOURNAL
BOOTH #: 909
105 Donly Drive South Simcoe ON N3Y4N5
Tel: 705-826-2254
Email: sjewell@annexbusinessmedia.com
Web: www.bakersjournal.com
Bakers Journal, the provider of this Show Guide for Bakery Showcase 2023, is a trusted voice in the industry for more than 80 years. Our goal is to highlight the successes, the trends and the people of Canada’s Baking Industry. Using a broad range of communication methods, Bakers Journal serves as a hub to unite sectors of the industry and a national source providing the most cost-efficient marketing and advertising choice for readers in the baking industry. A proud supporter of the Baking Association and every bakery, from the small start up to the larger manufacturers.
BRANDS: Bakers Journal
BAKING ASSOCIATION
BOOTH #: 911
c/o 4-2380 Wyecroft Rd
Oakville Ontario L6L 6W1
Tel: 905-405-0288
Email: info@baking.ca Web: info@baking.ca
Founded in 1899, Bank Brothers Sustainable Ingredients are a federally inspected fully integrated renderer, refiner and packer of edible animal fats. We offer a complete range of Lard and Tallow products including clean label products.
BARRY CALLEBAUT GROUP
BOOTH #: 724
4850 Molson Street
Montreal Quebec H1Y 3J8
Tel: 416-428-6661
Email: lotte_andersson@barry-callebaut.com
Web: www.callebaut.com/en-CA
Barry Callebaut Group, a global leader in crafting premium chocolate and cocoa products, excels in overseeing the entire value chain, ensuring top-notch quality from raw material sourcing to the creation of exquisite chocolates.
BRANDS: Callebaut, Cacao Barry, Gertrude Hawk, American Almond, Mona Lisa, Van Leer and more
BEATRICE BAKERY CO
BOOTH #: 711
201 South 5th Street
Beatrice Nebraska 68310
Tel: 402-223-2358
Email: michellea@beatricebakery.com
Traditionally made, Famously flavored Grandma’s Fruitcakes, Liqueur Cakes and Streusel Breads.
Welcome to our World of YUM!
BOOTH #: 137
3800 Isabelle
Brossard Quebec J4Y2R3
Tel: 450-444-3819
Email: infocanada@bellff.com
Web: www.bellff.com
Bell Flavors & Fragrances Canada develops products for the food and beverage industry. Our worldwide team draws from decades of experience to bring you the best products, services and experiences. At Bell, everyone is a family member.
BOOTH #: 626
6402 Thornberry Court
MASON OHIO 45040
Tel: 513-689-2174
Email: contact@bfrsystems.com
Web: www.bfrsystems.com/us
BFR Systems is a French group specialized in turnkey solution for food industry. With 65 years of experience and over 1 500 customer’s project around the globe, we are able to design solutions from compact machines until full production lines adapted to your needs.
BOOTH #: 830
10 Goddard Cres
Cambridge Ontario N3E 0A9
Tel: 416-629-6462
Email: krogers@blendtek.com
Blendtek supplies top-quality, price competitive food ingredients, multi-ingredient blends, co-manufacturing solutions, product development, and a partnership that is wildly unmatched.
BURNBRAE FARMS LTD
BOOTH #: 531
3356 County Rd 27
Lyn Ontario K0E1M0
Tel: 416-346-6426
Email: kteeter@burnbraefarms.com
Burnbrae Farms is Canadas Largest egg supplying company
CALDIC
BOOTH #: 235
6980 Creditview Rd
Mississauga Ontario L5N 8E2
Tel: 647-668-9664
Email: s.wilson@caldic.com
Caldic is your one-stop shop for ingredients solutions. With our extensive portfolio of functional ingredients and exceptional Product Development team, we will collaborate to meet your needs, inspire customized solutions, and deliver results on time, every time!
CANADIAN DAIRY COMMISSIONCOMMISSION CANADIENNE DU LAIT
BOOTH #: 427
960 Carling Avenue, Building 55 (Central Experimental Farm)
Ottawa Ontario K1A 0Z2
Tel: 866-366-0676
Email: cdc-ccl@cdc-ccl.gc.ca
Web: www.cdc-ccl.ca
The Canadian Dairy Commission provides leadership to enhance the vitality of Canada’s dairy industry for the benefit of Canadians.
La Commission canadienne du lait assure un leadership qui permet de dynamiser l’industrie laitière canadienne au profit des Canadiens et des Canadie
CARMI FLAVORS
BOOTH #: 722
1170-572 Nicola Place
Port Coquitlam British Columbia V3B 0K4
Tel: 604-468-9800
Email: lucienicholls@carmiflavors.com
We offer a wide variety of natural, natural/ artificial, artificial and organic flavours in liquid and powder form. We have a small MOQ. For your free samples, please call your local Rep at: (905) 563-6300 ON - (450) 645-250 QC - (604) 468-9800 BC cnsales@carmiflavors.com
CHICAGO METALLIC BAKEWARE
CANADA INC.
BOOTH #: 312 84 Easton Road
Brantford Ontario N3P 1J5
Tel: 519-756-2800
Email: sbutler@cmbakeware.ca
Web: www.cmbakeware.com
Chicago Metallic is a division of Bundy Baking Solutions. With locations in Canada and the USA, Chicago Metallic manufactures and stocks over 300 styles of high-quality commercial bakeware. Available plain or with our industry-leading silicone glaze coating, AMERICOAT® ePlus.
BRANDS: Chicago Metallic Canada
CONOVEY
BOOTH #: 403
493 Main Street East, Units 1-9 Milton Ontario L9T 1H8
Email: donna.h@conovey.com
CONOVEY manufactures high quality custom conveyors, robotic palletizers, merging and sorting solutions, and spiral conveying systems for both domestic and international markets. We also manufacture the Span Tech brand of re-configurable modular conveyors under licence.
BOOTH #: 236
3 North Service Road
St Catharines Ontario L2N 7R1
Tel: 289-434-6021
Email: w01436mkm@costco.com
Costco Business Centre’s are open to ALL Costco members, but really designed with our business members in mind. The Business Centre offers the same great quality and value you expect from Costco, in a variety of unexpected sizes and choices.
BOOTH #: 529
235 Liberté Avenue
Candiac Québec J5R 3X8
Tel: 800-895-5548
Email: info@crsvamic.ca
Web: www.crsvamic.ca
CRS/Vamic Inc. is the sole Canadian stocking assembler of HabasitLINK and KVP modular belts and chain, sole stocking distributor of Marbett conveyor components, official Canadian distributor of Van der Graaf motorized pullies, 3A-certified Saint-Gobain sanitary hose assemblies.
BOOTH #: 237
1110 Brickell Ave, Suite 212 Miami Florida 33131
Email: tradeshows@daabonusa.com
We make sustainable palm oil ingredients, including shortenings, hard fats, fry oils, confectionary palm kernel oils, soaps, glycerin and custom oil blends. We are sustainablycertified by RSPO, as well as Organic, Kosher, Fair Trade USA, Non-GMO and GFSI.
BOOTH #: 617
275 Steelwell rd, brampton on L6T0C8
CAN
Brampton Ontario L6T 0C8
Tel: 289-505-4642
Email: margaret.filippelli@dawnfoods.com
Dawn Foods started in 1920 with a vision to provide bakers with high-quality, great-tasting ingredients. As a family owned, global bakery leader, we continue to transform the industry and inspire our customers with bakery innovation and success every day.
BOOTH #: 103
4300 Round Lake Road W St. Paul MN 55112
Tel: 800-328-5558
Email: info@delkorsystems.com
Web: www.delkorsystems.com
Delkor is a leading manufacturer of advanced robotic packaging machinery for food and beverage and quickly gaining recognition in the non-food and industrial industries. For 50+ years, Delkor has been widely recognized for continuous innovations to equipment and package designs.
DENNIS GROUP
BOOTH #: N17
1537 Main Street
Springfield Massachusetts 1103
Tel: 678-327-0000
Email: atkins@dennisgroup.com
Dennis Group is a global design-build firm providing integrated design, engineering, procurement, and construction management services for bakery production facilities. We’ve been ranked the largest food and beverage design firm for nine-years running by Engineering News Record.
DGF PASTRY INGREDIENTS
BOOTH #: 929
7 Rue Henri Navier Zone Des Cettons 2 Chanteloup Les Vignes Ile de France 78570
Tel: 647-295-3975
Email: j.guioth@deliceetcreation.fr
Web: www.deliceetcreation.fr
Founded in 1986, DGF is a Pastry ingredients supplier.
Our products are dedicated to Pastry and Bakery Chefs, with the aim of supplying the best price & quality ratio for their daily needs.
BRANDS: DGF
DRADER MFG
BOOTH #: 516
5750 50 St NW
Edmonton AB T6B2Z8
Tel: 780-440-2231
Email: jbredo@drader.com
Web: www.drader.com
Drader is the only producer of the Drader Carrier, a sturdy bakery delivery tray that stacks 3-to-1 and is attractive for a retail environment.
Drader MFG is your one-stop shop for Bakery Carriers, Bread Baskets, Dollies, Milk Crates, Dough Bins/lids, and Hand Trucks.
DUBOR USA
BOOTH #: 329
11 Dunwoody Park Suite 160 Atlanta Georgia 30338
Tel: 317-937-8417
Email: sales@duborusa.com
Web: www.duborusa.com/english
At Dubor, we specialize is Pan Release solutions. We pride ourselves as Pan Release specialist, providing solutions that matches your production needs and recipes. We strive to help bakeries achieve their product standard with consistency and efficiency. Less is more with Dubor.
BRANDS: Dubor, Boyens, Unispray, Pan Release Oil and Atomized Spraying Technology
BOOTH #: 625
167 Boul de l’Aeroport
Gatineau Quebec J8R 3X1
Tel: 613-282-2821
Email: t.maalouf@edde.ca
Edde Almond Paste Inc. was established in 1989, as Canada’s first and only Almond Paste manufacturer.
BOOTH #: 231
1150 Rang Saint-Édouard
Saint-Liboire Quebec J0H 1R0
Tel: 450-793-2880
Email: info@farinart.com
Web: www.farinart.com
BOOTH #: 822
2801 E Abram St Arlington TX 76010
Tel: 800-848-4517
Email: info@durableusa.com
Web: www.durablesuperior.com
Every good baker knows that quality ingredients are crucial to success. With over 5 million innovative ingredients, Durable Superior Casters can help complete your recipe. So, come join our family and let DSC be your secret ingredient.
BOOTH #: 127
1220 Markham Road Unit 9
Toronto Ontario M1H3B4
Tel: 437-779-2845
Email: ian@ecofriendlypallet.com
Web: www.ecofriendlypallet.com
Eco Friendly Pallet is a Toronto based manufacturer of New, Recycled, Heat Treated, Custom pallets serving clients throughout the GTA, Ontario and USA.
With 180,000 sq. ft. facility and a fleet of over 125 trucks with over 3000 + pallets per day, we have what you need BRANDS: Eco Friendly Pallet
BOOTH #: 229 26 Easton Road, Unit 6 Brantford Ontario N3P1J5
Tel: 289-527-4454
Email: sarah_chatillon@ecopack.com
Ecopack Canada Inc. specializes in the design and manufacturing of paper baking cups, baking molds and other specialty packaging for the food industry. With six production sites worldwide, Ecopack has over 80 years of experience producing quality sustainable baking solutions.
Our vision was to provide bakers with highquality, great tasting ingredients. Years later, we are fulfilling that vision by inspiring bakery success every day.
BOOTH #: N20
33 Thorndale Dr Waterloo Ontario N2L 5H6
Tel: 519-880-0028
Email: brettsteele@edssontario.com
Web: www.edssontario.com
For over 30 years, Equipment Direct Sales & Service work directly with the top manufacturers to ensure our customers receive the high quality products they expect at the best prices available. We are proud to offer an extensive and unique product line at affordable prices.
BOOTH #: 922
495 Ball Street
Cobourg Ontario K9A3J6
Tel: 905-375-8154
Email: customerservice@enjay.com
Enjay Converters has been supplying the bakery industry with high quality food safe paper products for over 40 years. We specialize in custom cake boards for all applications, including grocery, processing and distributors.
EUROGERM KB
BOOTH #: 412
2401 W. Hassell Rd , Ste. 1540
Hoffman Estates Illinois 60169
Tel: 847-221-5004
Email: ascalzo@eurogerm-kb.com
Farinart is a privetaly held Company operating 4 plants in Canada. Sourcing organic, conventional and regenerative agricultural ingredients, we specialize in developping customized cereal blends, baking mixes, sprouted grain,and speciality flours for the baking industy.
FARM CREDIT CANADA
BOOTH #: 326
702 Langer Driver, Suite 201
Mississauga Ontario S4P 4L3
Tel: 905-542-3498
Email: carole.schwartz@fcc-fac.ca
Web: www.fcc-fac.ca/en/financing/food
FORTRESS TECHNOLOGY
BOOTH #: 104
51 Grand Marshall Drive
Toronto Ontario M1B 5N6
Tel: 416-754-2898
Email: tziliotto@fortresstechnology.com
Fortress Technology is a global leader in the design, manufacturing and sales of metal detectors, checkweighing systems and combination systems, engineered with an exclusive Never Obsolete guarantee.
BOOTH #: 130/132
290 Henri Bourassa West Boulevard Montreal Quebec H3L 1N7
Tel: 800-463-8782
Email: info@vixit.com
Web: www.vixit.com
Silicone moulds, multimoulds, European smallware, ribbons, chocholate and moulds, fondant and accessories, edible flowers, cakeboards, packaging, food coloring, cake decorations, books, cake pans, tartelette moulds, panettone moulds, gelato cups and spoons, and much more...
BRANDS: Ateco, Barry Callebaut, Belcolade, Chefmaster, Decopac, LorAnn Oils, Pavoni, Satin Ice, Silikomart...
G. CINELLI - ESPERIA CORPORATION
BOOTH #: 208
380 Chrislea Road
Woodbridge ON L4L8A8
Tel: 905-856-1820
Email: sales@cinelli.com
Web: www.cinelli.com
A family owned manufacture of bakery machinery. Our machines are developed to cope within the harshest of working environments.Our products are powerful and dependable. Built by truly skilled craftsmen, these machines have the substance and structure that allow them to last.
BRANDS: G. CINELLI - ESPERIA CORPORATION
GE BARBOUR INC.
BOOTH #: 729
165 Stewart Avenue, Sussex, NB Sussex New Brunswick E4E 3H1
Tel: 506-432-2300
Email: shaynetrewin@barbours.ca
Web: www.barbours.ca
Founded in 1867, GE Barbour Inc is a familyowned business located in Sussex, New Brunswick with a passion for producing and packaging high-quality food products, made from the best ingredients. We specialize in Baking Extracts, Peanut Butters, and Almond Butters.
BRANDS: Barbours, Fatso, Nuts About
GEA NORTH AMERICA
BOOTH #: 131
9165 Rumsey Rd
Columbia Maryland 21045
Tel: 410-940-1486
Email: ulysses.wlliams@gea.com
Engineering company that creates equipment (bakery ovens, freezer units, packaging machines, etc.)
GLOBE POS SYSTEMS
BOOTH #: 228
294 walker Drive, Unit 12
Brampton Ontario L6T 4Z2
Tel: 416-900-4050
Email: paul@globepos.ca
Globe POS Systems has been providing system solutions since 1970. Our goal is to exceed expectations by offering outstanding products and services. We offer many easy-to-use, easy-to-manage Point of Sale systems, Scales, Printers and more.
GOODWAY TECHNOLOGIES
BOOTH #: 222
420 West Avenue
Stamford Connecticut 6902
Tel: 203-536-6409
Email: lszabo@goodway.com
GRAIN PROCESS ENTERPRISES LTD
BOOTH #: 903
105 Commander Blvd
Scarborough Ontario M1S 3M7
Tel: 416-291-3226
Email: orders@grainprocess.com
Web: grainprocess.com
Flour Milling and Processing - Conventional and Organic. Custom Blending and Toasted Grains. Complete line of Bakery Supplies – Flour, Grains, Oils, Sweeteners, Spices, Yeasts, Cocoa, Dried Fruit and Nuts. Over 1500 products Certified QAI (Organic), GFSI FSSC 22000, Kosher.
BRANDS: Grain Pro , Millbrook
GRAINS AND TRADITIONS BY SEMICAN
BOOTH #: 108
50 industriel
Princeville Qc G6l 4p2
Tel: 819-362-8823
Email: jgirouard@semican.ca
Web: semican.ca
Fully integrated from the seed research to end user.. From the field to the plate.
BRANDS: Grains and Traditions
GRAPHIC PACKAGING INTERNATIONAL CANADA
BOOTH #: 117
7830 Tranmere Drive
Mississauga Ontario L5S1L9
Tel: 905-678-8211
Email: steve.reshetnyk@graphicpkg.com Web: www.graphicpkg.com
Graphic Packaging International Canada ULC is part of the world’s largest consumer packaging company.
We provide packaging for the foodservice and bakery industries, partnering with leading brands and distributors across Canada.
5-6, 2024
HANDTMANN CANADA
BOOTH #: 303
654 Colby Drive
Waterloo ON, CA N2V 1A2
Tel: 519-725-3666
Email: chris.tone@handtmann.ca
Web: handtmann.ca
Handtmann Canada is a leading global technology solutions provider to the food processing industry. We specialize in portioning, dividing, depositing, forming & filling equipment for dairy, bakery & pet food processors.
HARLAN BAKERIES EDMONTON L.P.
BOOTH #: 213
246 Cree Road
Sherwood Park Alberta T8A 3X8
Tel: 800-465-8674
Email: customerservicehbc@harlanbakeries.com
Web: harlanfoods.com
Harlan Bakeries is a manufacturer of highquality pie shell dough, pie top dough, and tart shell dough. Pre-formed, ready to bake, and kosher pareve.
BRANDS: Apple Valley
HARVEST CORPORATION
BOOTH #: 812
249 Watline Avenue
Mississauga Ontario L4Z 1P3
Email: marika@harvestcorporation.com
Harvest Corporation is a bakery equipment distributor for both new and used machines serving the Canadian, US and Caribbean markets. We also offer a full parts and service team as well as custom solutions.
BOOTH #: 429
PO Box 289
Guy Alberta T0H 1Y0
Tel: 780-925-2282
Email: paige@honeybunny.ca
Web: www.peaceriverhoney.com
BOOTH #: 425
6-295 Queen Street East #417
Brampton Ontario L6W 4S6
Tel: 905-846-3390
Email: anthonyfolan@integralhrsolutions.ca
Web: www.integralhrsolutions.ca
KAAK NORTH AMERICA INC.
BOOTH #: 317
228 East 45th st, Ste 9E
New York New York 10017
Email: jlaros@kaak.com
Honey Bunny Inc. is a vertically integrated apiary and honey processing facility situated in the Honey Capital of Canada.
BOOTH #: 836
127 Dolomite Dr
North York Ontario M3J2N1
Tel: 416-625-5011
Email: sgoodman@spectank.com Web: www.spectank.com
Spectank. An affordable, effective and reliable Carbon and Grease Removal System for any size restaurants, hotels, Commercial Kitchens, and Bakeries.
BRANDS: Spectank. Re-Oven
BOOTH #: 430
99 Summerlea Drive
Brampton Ontario L6T4V2
Tel: 289-544-9220
Email: olga.jovnyruk@imcdca.com
IMCD is a leading distributor, formulator and solution provider of specialty ingredients and flavours. As your partner, we offer unmatched technical expertise. We are committed to solving your formulation challenges and creating healthy, convenient, and sustainable solutions.
BOOTH #: 436 10625 Texland Blvd., Suite 200
Charlotte North Carolina 28273
Tel: 704-521-6068
Email: alex.deloscobos@innoseal.com
The Innoseal® System is a tamper evident bag closing system which uses our unique, resealable tape. We believe that tamper-evident packaging doesn’t need to be hard to come by. It should be fast, safe and easy to use.
Integral HR Solutions provides strategic Human Resources support, leadership training and coaching workshops for manufacturing and distribution clients across North America.
BOOTH #: 416
149 River Street, Suite 2 Andover Massachusetts 1810
Tel: 781-315-7189
Email: t.ranc@jac-machines.com
JAC Machines is the industry leading and a time proven, modern principled manufacturer of Bread Slicing and Dough Processing equipment. Since 1946 we have been providing the most innovative, the safest, and most durable Bakey equipment on the market.
BOOTH #: 623
49 - 173 Advance Blvd
Brampton Ontario L6T 4Z7
Tel: 647-834-7829
Email: kd@justinstruments.net
Just Instruments Inc. is an ISO 9001:2015 accredited Canadian company that has been providing calibration services in the field of temp., pressure, level, light meter, scales, metal detector, since 2009. We sell and service scales and weights for bakery industry.
Kaak North America offers all the bakery technologies and equipment you need, from silo to truck! This means we can offer you every conceivable solution for the entire range of bread. From artisanal bread and tin bread to baguettes and pizzas.
KLR SYSTEMS
BOOTH #: N21
944, rue des Herons
Saint-Pie Quebec J0H 1W0
Tel: 450-388-0404
Email: audrey@klrsystems.com
Web: www.klrsystems.com/copie-de-services
KONVEYÖR PARTS
BOOTH #: 936
5650 Cypihot
Montreal Quebec H4S 1V7
Tel: 866-953-5506
Email: italo@konveyorparts.com
Distributors of complete parts, motors, gear reducers, modular and solid belts.
KWIK LOK
BOOTH #: 727
P0 Box 9548
Yakima WA 98909
Tel: 509-248-4770
Email: sales@kwiklok.com
Web: www.kwiklok.com
Kwik Lok is the originator of the bag closure. An international company, we now close billions of bags every year. Our mission is simple - make sure food is kept fresh and safe. We offer closures, bag closing equipment, labels & printing along with sustainable solutions.
BRANDS: Kwik Lok, Fibre-Lok, Enviro-Lok
L & M BAKERS SUPPLY CO.
BOOTH #: 512
2501 Steeles Ave. West, unit 1, unit 1 Toronto Ontario M3J2P1
Tel: 416-665-3005
Email: sales@lmbakersupply.com Web: www.lmbakersupply.com
L&M is a distributor of cake decorations: edible and plastic, and a full line of specialty cake decorating tools, supplies, and equipment for the food service and baking industry.
BRANDS: Ateco, Chefmaster, Chocolate Smet, Decopac, KopyKake, L&M, Lorann, Lucks, Paasche, PME, Photocake, Satinice, Thermohauser, Wilton, And More!
LABEL MEDIA SOLUTIONS
BOOTH #: 837
2728 Andorra Circle
Mississauga Ontario L5N 2H9
Tel: 416-669-2595
Email: info@labelmediasolutions.ca Web: www.labelmediasolutions.ca
Label Media Solutions provides Labeling Solutions which include Color label printers, Thermal transfer printers, Printed and blank labels, ribbons and labeling software. We also provide on site service and repairs for all the systems and equipment that we supply.
BRANDS: VIP Color Technologies, CAB Technology inc. Bartender labeling software.
LACTALIS CANADA INGREDIENTS & EXPORT
BOOTH #: 335
405 The West Mall
Etobicoke Ontario M9C 5J1
Tel: 877-891-0811
Email: ingredientsinfo@ca.lactalis.com Web: www.lactalisingredients.ca/index.html
Lactalis’ premier dairy ingredients are used by some of the world’s most respected and successful food processors. Our full line of ingredients includes Butter, Cheeses, Cream Cheese, Dairy Powder, Egg & Fat Replacer, Functional Protein, Milk & Whey Powder, Milk & Whey Replacer.
May 5-6, 2024 I Toronto Congress Centre
LEKAC SOURCING LIMITED
BOOTH #: 823
590 Alden Road, Suite 207
Markham Ontario L3R8N2
Email: gabrielle@lekac.com
LALLEMAND BAKING
BOOTH #: 517
1620 rue Prefontaine
Montreal Quebec HIW 2N8
Tel: 514-522-2131
Email: baking@lallemand.com Web: www.lallemandbaking.com
From our portfolio of baker’s yeast to enzymebased solutions for clean label, dough development, fresh keeping and sugar management, we spare no effort to meet and exceed our markets’ expectations. We also offer other customized solutions at achieve bake time reduction.
LBC BAKERY EQUIPMENT-CA LTD.
BOOTH #: 811
2919-Parsons Road
Edmonton Alberta T6N 1A3
Tel: 780-499-4906
Email: sales@lbceq.ca
Web: www.lbcbakery.com
Selling complete line of bakery equipment. ovens all sizes, retarder proofers, and all sizes of mixers, bread slicer, sheeter’s. Pizza ovens, and deck ovens.
BRANDS: LBC / Sinmag Bakery Equipment.
LeKAC Sourcing Limited provides high quality custom packaging components and other promotional items. Through the use of the latest technology techniques, our dedicated team will provide you with full support and a streamlined process for a quick and effortless turnaround.
LENEXA MANUFACTURING COMPANY
BOOTH #: 322 10854 Strang Line Rd
Lenexa KS 66215
Tel: 913-378-3800
Email: sales@lenexamc.com
Web: www.lenexamc.com
Slice. Bag. Seal._x000D_
You might be looking for a new machine built to your specifications. Your UBE machine might have some hard-to-find replacement parts. You might need a prototype developed quickly. Maybe you need someone on-site immediately for service. We’ve got you covered!
LESAFFRE YEAST CORPORATION
BOOTH #: 417 7475 W Main St
Milwaukee WI 53214
Tel: 414-239-3278
Email: c.bedard@lesaffre.com
Web: lesaffrebaking.com
Lesaffre North America is a trusted partner to bakers around the continent, working to make the art of bread-making more productive, creative, and inspiring. From an at-home kitchen to an industrial-scale baking plant, we provide yeast and ingredient solutions that scale.
BRANDS: Red Star, Saf Instant, Saf Pro, Azteca, Star’Bake, Livendo
LORANN OILS
BOOTH #: 125 4518 Aulrelius Road Lansing MI 48910
Tel: 800-862-8620
LC BAKERY EQUIPMENT SERVICES LTD
BOOTH #: 627
25 Easton Road
Brantford Ontario N3P 1J4
Tel: 519-861-0451
Email: vic@lcbakery.com
Manufacturer of Baking Ovens, Proofing Systems, Automated Dough Handling Solutions, Material Handing Solutions.
Email: troy@lorannoils.com
Web: www.lorannoils.com
Family owned and operated since 1962, LorAnn Oils supplies home crafters, professionals, retailers and manufacturers with top-quality flavorings, essential oils, bakery emulsions, vanilla extracts, vanilla bean paste and specialty ingredients for the baking and retail industry.
BRANDS: LorAnn Oils, LorAnn Gourmet, LorAnn
MALABAR INGREDIENTS
BOOTH #: 916
1-3570 Platinum Drive
mississauga Ontario L5M 2R7
Tel: 416-523-6939
Email: mark@malabaringredients.com
Web: www.malabaringredients.com
MECATHERM
BOOTH #: N18
61 Performance Drive
Richmond hill ON L4S 0J5
Tel: 416-471-4257
Email: servicescanada@mecatherm.ca
Web: www.mecatherm.fr/en.html
scale. Now, as part of the MULTIVAC group of companies, we are making significant investments to ensure we continue to meet and exceed the demands of both our customers and their marketplaces.
Bakery custom dry blender and bakery ingredients distributor servicing Canada and the USA baking industries. Long list of functional ingredients like fibers, protein powders, seasonings (Sweet and Savory), fruit purees, fruit powders, bakery mixes, stabilizers and unitized blends
MARGARINE THIBAULT INC.
BOOTH #: N23
3000 Jules vachon Trois-Rivières Quebec G9A 5E1
Tel: 514-862-8223
Email: niadam@legroupebt.com
Margarine, Shortening, Specialty fats, Spreads, CBS/CBE/CBI
MARSIA FOODS INC.
BOOTH #: 525
245 West Beaver Creek, Unit 3
Richmond Hill ON L4B1L1
Tel: 905-907-1270
Email: sales@marsia.ca Web: www.marsia.ca
Marsia Foods is a leading Canadian wholesale distributor, importer, and trader of natural ingredients to manufacturers, co-packers, and foodservice operators across North America, South America and the European Union.
MASTER MARTINI CANADA INC
BOOTH #: 731
11 Cidermill Ave, Unit 204 Vaughan Ontario L4K 4B6
Tel: 416-930-7699
Email: jason.gray@mastermartini.com Web: http://www.mastermartini.com
Chocolate , Compound Chocolate, UHT , Gelato, Non Dairy Beverage
MCCORMICK
BOOTH #: 225/227
1900 Averill Rd
Geneva Illinois 60134
Tel: 224-828-0249
Email: madde_klinkey@mccormick.com
MECATHERM designs, assembles, and installs bakery equipment globally, supporting industrial bakers with product quality, performance, and sustainability. Over 90% of its revenue comes from exports, with customers in 70+ countries across 5 continents.
MIWE CANADA INC
BOOTH #: 511
10-3055 Lenworth Dr Mississauga Ontario L4X 2G3
Tel: 647-297-0314
Email: b.garisto@miwe.com
We have developed clear core competencies that all focus on one goal: making baking easier for our customers. That means we can provide you with not only an oven or a baking system, but that you benefit from our comprehensive baking solutions that work together seamlessly.
ML PACKAGING INC
BOOTH #: 230
305 Industrial pkwy south, Unit 13
Aurora Ontario L4G 6X7
Tel: 905-948-8185
Email: info@mlpackaging.ca Web: www.mlpackaging.ca
ML Packaging Inc has been in business for over 30 years in the food packaging industry. ML is a distributor of high-quality food packaging products with manufacturing partnerships globally.
BRANDS: ML Packaging
MULTIVAC CANADA - FRITSCH
BOOTH #: 503
6 Abacus Road
Brampton ON L6T 5B7
Tel: 905-264-1170
Email: sales@ca.multivac.com
Web: ca.multivac.com
For almost 100 years FRITSCH has been at the forefront of manufacturing world-class dough processing equipment, enabling our customers to produce premium products on an industrial
Known worldwide for ground-breaking, innovative solutions, underpinned by proven and reliable technology, our portfolio includes equipment suitable for every size of business - from compact sheeters, ideal for small bakeries, to industrial-scale complete dough processing lines.
Our brand-new innovation facility in Brampton, Ontario, features mixers, ovens, a proofer, and a complete FRITSCH sheeting and make-up line, as well as MULTIVAC packaging and labelling equipment, enabling customers to trial and develop new products confidentially without impacting their own production facility.
BRANDS: MULTIVAC, FRITSCH, TVI
NATIONAL SUNFLOWER ASSOCIATION
BOOTH #: 226
20 Victoria Street, 7th Floor
Toronto Ontario M5C 2N8
Tel: 877-960-5100
Email: sunoilreport@harbingerideas.com
Web: www.sunflowernsa.com/canada
Sunflower oil is a premium oil, available in mid oleic and high oleic formats and is used in a variety of product formulations. USA sunflowers are a sustainable and plentiful crop and once the oil is refined, it is easily transported to Canada, with no container or shipping delay
NIVERPLAST NA
BOOTH #: 905 961 Chestnut St. Suite 105
Gainesville Georgia 30501
Tel: 514-978-8860
Email: sales@niverplast.com
Web: www.niverplast.com
We are Niverplast, an experienced and innovative machine manufacturer that specializes in optimizing packaging processes. With a focus on bag-in-box machines, we design, develop and market our own machinery and bags to make packaging and filling more efficient.
NOVACART
BOOTH #: 631
512 West Ohio Avenue
Richmond California 94804
Tel: 608-332-6948
Email: jhughes@novacartusa.com
Novacart is a leader in the manufacturing of bakeable paper packaging for the bakery, grocery, and foodservice industries. We are committed to innovation, quality, and respect for the environment. Founded in 1926 in Italy, today Novacart operates facilities around the world.
NUTRASUN FOODS LTD
BOOTH #: 630
6201 E. Primrose Green Drive
Regina Saskatchewan S4V 3L7
Tel: 631-637-5280
Email: slevanti@nutrasunfoods.com
FLOUR MILLERS
NUTRIART S.E.C.
BOOTH #: 723
550 Godin Avenue
Quebec Québec G1M2K2
Tel: 418-687-5320
Email: sales@nutriart.ca
Web: www.nutriart.ca
Nutriart; A proud family-owned company dedicated to help you find the right fit for your chocolate needs. We produce pure chocolate items, in our fully automated plant. Our agility, European technology, robust quality systems and mostly our people, make us who we are.
BRANDS: Nutriart
OLERA INGREDIENTS AND DISTRIBUTION INC.
BOOTH #: 431
2150, 550 Sherling Place
Port Coquitlam BC V3B 0J6
Tel: 604-472-2656
Email: info@olera.ca
Web: www.olera.ca
Olera Ingredients and Distribution Inc. is taking a leadership role in bringing Certified Sustainable Palm Oil based solutions to the North American market. We offer the Olera® brand of Certified Sustainable Palm Shortenings as well as Palm and Coconut Oils to the food sector.
BRANDS: Olera
OMORI NORTH AMERICA INC.
BOOTH #: 628
28 Simpson Rd
Bolton ON L7E 1G9
Tel: 647-212-0343
Email: todd.jasie@omori-na.com
Web: www.omori-na.com
Omori North America has been an industry leader of packaging equipment, trays and various types of packaging films for over 75 years. We supply your business with advanced wrapper products, film, and tray solutions to present your product with excellence.
BRANDS: Omori
OUT OF THE BOX PACKAGING INC
BOOTH #: 826
581 Trethewey Dr
North York Ontario M6M4B8
Tel: 647-546-0244
Email: misabella@ootbinc.com
Co-Packer / Co-manufacturer
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER LT.D
BOOTH #: 120
1060 Fountain Street N. Cambridge Ontario N3E 0A1
Tel: 519-650-6421
Email: bseguin@phmilling.com
As the largest Canadian-owned milling company, P&H Milling is comprised of nine flour mills strategically located across Canada. We are focused on providing high quality wheat and pulse-based products with a commitment to delivering customer value everyday!
PAN GLO
BOOTH #: 312
84 Easton Road
Brantford Ontario N3P 1J5
Tel: 519-756-2800
Email: sbutler@cmbakeware.ca
Web: www.cmbakeware.com
Chicago Metallic is a division of Bundy Baking Solutions. With locations in Canada and the USA, Chicago Metallic manufactures and stocks over 300 styles of high-quality commercial bakeware. Available plain or with our industryleading silicone glaze coating, AMERICOAT® ePlus.
BRANDS: Chicago Metallic Canada
PATTYN NORTH AMERICA
BOOTH #: 423
N56 W24660 N Corporate Circle
Sussex WI 53089
Tel: 262-966-0300
Email: salesusa@pattyn.com
Web: www.pattyn.com
At Pattyn we provide a wide variety of industrial packaging machines and turnkey solutions. Our fully automated packaging lines run at a minimum operating cost, while offering a high level of automation, efficiency, ergonomics and reliability.
PBI PACKAGING
BOOTH #: 337
4850 Union Rd, Union Rd
BEAMSVILLE Ontario L0R 1B4
Tel: 905-975-6187
Email: len_larose@pbiinc.ca
Packaging
PEI BAG CO
PORT ROYAL MILLS
BOOTH #: 737
982 Callbeck Street
Central Bedeque PE C0B 1G0
Tel: 902-887-3508
Email: pranav@peibag.com
Web: peibag.com
Pei Bag Co is a leading IFS PAC secure food grade certified manufacturer specializing in single-ply and multi-wall paper bags for Sugar and Flour retail packaging.
We also supply BRC snd AIB certified food grade customized Bulk Bags to suit your application
PEMBERTON & ASSOCIATES
BOOTH #: 923/925
3610 Nashua Drive
Mississauga ON L4V1X9
Tel: 905-678-8900
Email: pemco@pemcom.com
Web: www.pemcom.com
Pemberton & Associates is dedicated to bringing the latest technology to the Canadian Food Processing Industry._x000D_ We provide Canadian businesses with the latest technology.
We are customer oriented and performance driven.
At Pembertons, we provide solutions!
BRANDS: Tipper Tie, Grote, Marlen, Risco, Magurit, KG wetter, Sirman, Veserkal, Ulma Inoxtruck
PERKINELMER U.S. LLC
BOOTH #: 941
710 Bridgeport Ave Shelton, CT 06484-4794 Shelton Connecticut 06484-4794
Email: yulia.levandovska@perkinelmer.com
Perten, a PerkinElmer company, has a rich 60+ year history of delivering reliable, intuitive food quality analyzers. Our solutions are based on extensive expertise and designed to help food processors ensure quality while optimizing use of resources. Learn more: www.perten.com
BOOTH #: 324
240 Industrial Parkway South
Aurora Ontario L4G 3V6
Tel: 905-713-1712
Email: skylor@portroyalmills.com Web: www.portroyalmills.com
Custom mill operation and bakery ingredient distributer, specializing in whole grain milling and multigrain blending.
PRACTICAL BAKER - KOOK-E-KING
BOOTH #: N22
600 Chippewa Road
Harvard IL 60033
Tel: 815-943-6040
Email: john@bakery.com
Web: Bakery.com
Cookie Machines, Dies and Parts, Wire cut cookie machines, rotary donut and pastry cutter for hand and machine use plus custom. Grease Machine, Material Sifter, Hobart replacement bowl guards, Rosette Irons, Bowl dollies, divider round plates, fry screens and glazing screens
BRANDS: Kook-e-King, LectroPosit, Practical Baker, Kettle King
PREGEL CANADA
BOOTH #: 126/128
221 Don Hillock Drive
Aurora Ontario L4G 0K2
Tel: 905-727-3068
Email: customerservice@pregelcanada.com Web: pregelcanada.com
PreGel stands globally as the largest manufacturer and distributor of ingredients for gelato & pastry. PreGel Canada is the Canadian subsidiary of PreGel with the headquarters located in Reggio Emilia, Italy.
BRANDS: PreGel
PRIMERA TECHNOLOGY, INC.
BOOTH #: 827
2 Carlson Pkwy N Ste 375, Suite 375
PLYMOUTH MN 55447-4446
Tel: 612-272-8797
Email: marina.kharam@gmail.com
Web: www.primera.com/eddie
Eddie®, The Edible Ink Printer prints color photographs, logos, and graphics directly onto cookies, macarons, white chocolate, fondant, candy and more. Eddie is NSF Certified. Used by bakeries, cottage bakers, and pastry chefs worldwide.
BRANDS: Eddie®, The Edible Ink Printer
PRO INGREDIENTS INC.
BOOTH #: 725
105-2000 Argentia Rd, Plaza 5 Mississauga Ontario L5N 2R7
Tel: 905-829-5050
Email: sales@proingredients.com Web: www.proingredients.com
We have over 25 years’ experience in the Canadian food marketplace offering high-quality ingredients for all your application needs.
We offer the best dried/frozen fruit and vegetables, juices & purees, nuts & coconut, peanuts, nut butters and specialty products on the market.
PROSPERITY FOODS
BOOTH #: 924
4250 Dufferin Street, Unit B North York Ontario M3H 5W4
Tel: 905-760-0925
Email: info@prosperityfoods.com Web: www.prosperityfoods.com
Prosperity Foods specializes in importing and distributing a wide range of products, such as nuts, seeds, spices, dried fruit, chocolate, and confection. With over 25 years of industry experience, we have built a strong reputation for delivering exceptional solutions.
BOOTH #: 112
520 Slate Drive
Missisauga Ontario L5T 0A1
Tel: 905-362-3668
Email: info.canada@puratos.com
Web: www.puratos.ca
Puratos is an international group, which offers a full range of innovative products and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate sectors.
BOOTH #: 522
1170 Invicta Drive
Oakville Ontario L6H 6G1
Tel: 800-665-6553
Email: info@quadra.ca
Web: www.quadra.ca
Quadra is a North American ingredients distribution powerhouse. We partner with the world’s best suppliers to provide an extensive and innovative product portfolio. We offer specialized services and dedicated teams committed to delivering your tailored solutions.
BOOTH #: 405
9524 Gulfstream Road
Frankfort Illinois 60423
Tel: 815-277-6124
Email: ttrost@q-t-s.com
Web: www.q-t-s.com
Quantum Technical Services manufactures high speed portion and apply automated target sauce applicators, waterfall and target topping applicators, granular applicators, and slicerapplicators primarily used in the pizza, ready meal, and bakery industries.
May 5-6, 2024 I Toronto Congress Centre
BOOTH #: 413
5218 Hudson Dr
Hudson OH 44236
Tel: 905-699-2489
Email: bvanmiddelem@rademaker.ca
Web: www.rademaker.com
Rademaker offers equipment and production solutions for bread, laminated dough, pastries, pizza, pie/quiche and flatbread.
REAJET CANADA
BOOTH #: 717
55 Fleming Drive, Unit 11
Cambridge Ontario N1T 2A9
Tel: 226-338-0036
Email: mhassan@reajet.ca
REAJET Canada is a subsidiary of REAJET GmbH.
At REAJET we are manufacture industrial ink jet printers for the manufacturing industry.
REAJET manufactures technologies from dot matrix to high resolution applying information such as date codes, lot numbers, barcodes, etc.
INC
BOOTH #: 934
5650 Cypihot
Montreal Quebec H4S 1V7
Tel: 888-335-9570
Email: italo@redemac.com
Since 1987 REDEMAC has been distributing marking, coding, overprinters, labeling equipment, conveyor systems, contamination inspection systems including metal detector, x-rays and check weighers, label printers and consumables; labels, ribbons and inks.
REISER (CANADA) CO.
BOOTH #: 703
1549 Yorkton Court, Unit #4
Burlington ON L7P5B7
Tel: 905-631-6611
Email: gcantlon@reiser.com
Web: www.reiser.com
For more than 60 years, Reiser has been a leading supplier of processing and packaging equipment for the produce, meat, sausage, poultry, seafood, prepared food, bakery, cheese and pet food industries. Please visit us at Booth #823 for better, smarter solutions!
BRANDS: Vemag, Repak, Fabbri, Variovac
RENAISSANCE FLAVORS INTERNATIONAL
BOOTH #: 931 2 - 120 Nashdene Rd. Scarborough Ontario M1V2W3
Email: roberto@renaissanceflavors.com
Renaissance Flavor International is Canada’s most agile and creative flavor house, obsessed with R&D and committed to great customer service. Our flavors are sensational, disruptive, and international. We offer any type of flavors in liquid or powder format.
REXFAB
BOOTH #: 336
4845Robert-Boyd
Sherbrooke Quebec J1R 0W8
Tel: 819-640-2804
Email: bernardo.zermeno@rexfab.com
Rexfab was established in 1990 as a supplier of specialized conveyor systems for commercial bakeries. We also started forming partnerships with leading global bakery equipment suppliers, such as GHD Hartmann, SR Pack, Mekitec, and most recently, R&R manufacturing.
RF BAKERY EQUIPMENT LTD.
BOOTH #: 119
73B Clipper Street
Coquitlam BC V3K 6X2
Tel: 604-298-6673
Email: rossm@rfbakery.com
Web: www.rfbakery.com
ROMER LABS
BOOTH #: 824
3381 Cambie Street, Suite 552
Vancouver British Columbia V5Z 4R3
Tel: 636-582-8600
Email: sales.romerlabsus@dsm-firmenich.com
Web: www.romerlabs.com
Bakery production equipment, including Revent ovens & proofers, Belshaw donut production equipment, Rondo sheeters, Mono ovens & confectionery depositors, Escher mixers, JAC bread slicers & dough makeup equipment, Baktec water meters & chillers, Fortuna dividers and rounders.
BRANDS: Revent, Belshaw, Mono, JAC, Baktec, Escher, Panem, Erika Record, Rondo & Fotuna
RHEON USA
BOOTH #: 524
2 Doppler
Irvine California 92618
Tel: 949-768-1900
Email: us.sales@rheon.com
Web: www.rheon.com/en
Discover Rheon: A 60-year legacy of food processing equipment excellence. From Stress Free Systems to innovative encrusting solutions, we blend tradition with cutting-edge tech for bakeries, restaurants, and food facilities worldwide. Join us at #524 for a taste of the future!
BRANDS: Rheon Cornucopia, Stress-Free Dough Divider
RICHARDSON FOOD & INGREDIENTS
BOOTH #: 217 77 Westbrook St Winnipeg Manitoba R3B 0W7
Tel: 204-934-5281
Email: leigh.vossen@richardson.ca
Richardson Food & Ingredients: A division of Canada’s largest agribusiness, Richardson International. We’re dedicated to bringing quality ingredients to the table. Our team of experts develops innovative products, ensuring operational excellence and environmental best practices.
Romer Labs is a global leader in innovative diagnostic solutions for food safety. With a focus on mycotoxins, food allergens, GMOs, and microbial contaminants, we strive to meet the ever-changing demands of our customers while upholding our reputation for exceptional service.
RONDO INC.
BOOTH #: 635
100 State Street
Moonachie New Jersey 7074
Tel: 845-464-3030
Email: noah.fleischman@rondo-online.com
RONDO – sheeting and shaping dough is what we do. For 75 years, we have been developing and producing high-quality machines and systems for all types of pastry and bread. “Dough-how” is the term we coined for our unique combination of know-how and experience in dough processing.
ROUTHIER, BAKERY EQUIPMENTS
BOOTH #: 207
2105 rue Holmes
Saint-Hubert Quebec J4T 3J3
Tel: 450-926-2077
Email: naomi@routhier.co
Web: www.routhier.co
Expert in Bakery Equipments
BRANDS: Pavailler, CFI, Bertrand Puma
SHASHA CO.
BOOTH #: 637
20 Plastics Ave
Toronto Ontario M8Z 4B7
Tel: 416-255-0416
Email: salesandmarketing@shashabread.com
Web: www.shashabread.com
Canada’s leading artisan bakery combining ancient techniques with innovative methods to produce nutritious, organic and natural products – an essential ingredient to a well-balanced and healthy lifestyle.
SHERIDAN ELECTRIC SERVICES LTD.
BOOTH #: 205
966 Pantera Drive
Mississauga Ontario L4W 2S1
Tel: 416-993-8947
Email: thomas.anderson@sheridanelectric.ca
Sheridan Electric provides electrical contracting services to Industry, including projects, preventative maintenance, technical services, maintenance shutdowns, instrumentation calibration, design-build of electrical and automation solutions, and more.
SIMON & NOLAN ENTERPRISES INC
BOOTH #: 223 1487 Berlier
Laval Quebec H7L3Z1
Tel: 450-490-4909
Email: antoniod@simonnolan.ca
SAPORITO FOODS
BOOTH #: 523
82 Avenue Road
Toronto Ontario M5R 2H2
Tel: 905-967-2550
Email: dan.pickford@saporitofoods.com
Manufacture of margarine and packer of assorted oils
As a leading supplier of olive oils, non-GMO and organic edible oils, our products are packaged into food service, retail and bulk formats, offered at competitive prices.
We are offering a friendly private label program with manageable minimum production requirements.
SK CORNERSTONE GROUP
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BOOTH #: 915/917
1959 Road 3 East
Kingsville Ontario Ontario
Tel: 519-733-8000
Email: spilon@skcornerstone.com
Web: www.skcornerstone.com
We provide temperature controlled transportation of goods for FTL and LTL loads.
We know everything there is to know about transporting fresh and frozen goods across the U.S., Canada and Mexico.
BOOTH #: 927
700 Canal Street, 1st Floor
Stamford Connecticut 6902
Tel: 203-497-3285
Email: info.usa@spiromatic.com
Web: www.spiromatic.com
Spiromatic designs, builds and installs systems for the automatic handling of both dry and liquid ingredients for the baking industry. In addition, Spiromatic also supplies systems for automated sourdough or sponge brew production.
SPRAYING SYSTEMS CO.
BOOTH #: 428
200 W North Avenue, PO Box 7900
Wheaton Illinois 60187
Tel: 630-517-1270
Email: robert.zambreno@spray.com
After 85 years, Spraying Systems Company is the world’s leading manufacturer in industrial spray products offering more than 100,000 spray nozzles and accessories. Our world-wide presence and highly skilled sales staff make us uniquely qualified to help with your application.
BOOTH #: 106
1147 Gainsborough Rd
London Ontario N6H 5L5
Tel: 519-434-5788
Email: nsharma@sterling.ca
Web: Sterling.ca
Sterling Marking Products, a family-owned Canadian company since 1945. We offer a vast range of products, from classic rubber stamps and name badges to industrial marking equipment and eye-catching signage.
BOOTH #: 828
689 Warden Avenue, Unit 6
Scarborough ON M1L4R6
Tel: 647-248-7526
Email: order@sweetmarketdistribution.com
Web: www.sweetmarketdistribution.com
Food service Importer and distributor specialized in raw pastry products.
BRANDS: Belcolade, Savanil, Patisfrance, Ponthier
BOOTH #: 919
4325 Harvester Road, Unit 16, Unit 16
Burlington Ontario L7L 5M4
Tel: 905-699-1500
Email: info@thinkingredients.com
Web: www.thinknewfoods.com
TIGER-VAC INC.
BOOTH #: 907
2020 Boulevard Dagenais Quest
Laval Quebec H7L 5W2
Tel: 450-625-0099
Email: jorsini@tiger-vac.com
Web: www.tiger-vac.com
TOPPINGS CANADA
BOOTH #: 735
579 Kingston Rd., Suite 110
Toronto Ontario M4E 1R3
Tel: 905-979-0664
Email: dougw.toppingscanada@gmail.com
Toppings Canada is your consultant to the wide world of toppings and inclusions for the baking and ice cream industry.
TORONTO BAKERY & FOOD EQUIPMENT
BOOTH #: 817
112 Snidercroft Road, Unit 1
Concord Ontario L4K 2K1
Tel: 905-660-5319
Email: jw@torontobakery.com
Web: torontobakery.com
TBE has over 70 Years of experience in the bakery equipment industry.
We sell and buy used bakery and food equipment for bakeries and restaurants of all kinds and sizes!
Think New Foods creates custom-formulated premixes for industrial bakeries. We will be exhibiting together with our partners from Millbio North America who specialize in highly innovative, clean-label and all-natural solutions for a wide range of baking applications.
TIELMAN - NORTH AMERICA
BOOTH #: 816
180 Middlefield Road
Toronto Ontario M1S 4M6
Tel: 416-297-9775
Email: tnamail@tielman.com
Web: tielman.com
Tielman North America is a market leader in innovative paper baking containers.
Tielman provides environmentally conscious solutions for the baking industry, offering a comprehensive range that includes recyclable, compostable, biodegradable, and sustainably sourced options.
BRANDS: Bakewell & Pakwell
We supply mixers, ovens, proofers, sheeters, dividers, and all other forms of production equipment.
BRANDS: LBC, Loguidice, RAM Srl, Delfin, Mac Pan, Trima, Gasparin, Hobart, Deighton
UMBRIA COFFEE - RISHI TEA
BOOTH #: 330
107-618 East Kent Ave. South
Vancouver British Columbia V5X0B1
Tel: 604-808-3271
Email: pmlee@caffeumbria.ca
Web: www.caffeumbria.ca
Artisan Coffee Roaster & Organic Teas
BRANDS: Umbria Coffee - Rishi Tea
UNIFILLER SYSTEMS INC.
BOOTH #: 831
7621 Macdonald Rd, Delta BC V4G 1N3
Tel: 604-940-2233
Email: info@unifiller.com
Web: www.unifiller.com
VC999 CANADA LTD
BOOTH #: 933/935
153 SYLVESTRE
St-Germain de Grantham QC J0C 1K0
Tel: 819-395-4555
Email: carl-michel.cloutier@vc999.com
Web: www.VC999.com
Unifiller, a subsidiary of the Coperion Group, a global leading supplier of high quality portioning, pumping and decorating equipment backed by decades of expertise, experience and innovation to bakeries and food plants worldwide.
VALE PACKAGING LIMITED
BOOTH #: 123
35 Venture Avenue
Hubbards Nova Scotia B0J 1T0
Tel: 902-857-1392
Email: carlarafuse@valepackaging.ca
Web: valepackaging.ca
VANILLA CHARM
BOOTH #: N07
e-commerce
Pickering Ontario L1X 0M8
Tel: 647-906-8822
Email: vanillacharm@outlook.com
We aim to deliver the authentic taste of pure vanilla products to our customers. Our vanilla bean pods are sourced from the finest growers in Madagascar. This gives you the finest vanilla taste & flavor. Order premium vanilla bean pods, vanilla powder, vanilla sugar & extract.
VC999 has been a leading global manufacturer of packaging machines and packaging materials for over 50 years. VC999 packaging machines are designed and constructed in both Herisau, Switzerland and Kansas City, MO in the United States. The product range extends from the sma
BRANDS: VC999, VC999 MATERIAL +, VC999 PACKAGING +
VEGFRESH
BOOTH #: N08
1290 Ormont Drive
Toronto Ontario M9L2V4
Tel: 416-667-0518
Email: info@vegfreshinc.com
Web: www.vegfreshinc.com
With over 30 years of processed fruit and veggie experience, see why Vegfresh is your partner for value added baking solutions....From Apples to Zucchinis’ we do it all !!!
BRANDS: Vegfresh & Good Earth Gourmet
YORK FLUID CONTROLS LTD
BOOTH #: 110 2 Westwyn Court
Brampton Ontario L6T 4T5
Tel: 905-454-4013
Email: sales@yorkfluid.com
Web: www.yorkfluid.com
Established in 1960, York Fluid Controls Limited is a leading stocking distributor of Sanitary/FDA process pumps, positive displacement and centrifugal pumps, liquid filtration, valves, mixers and tanks. York offers an extensive range of services, including repairs
BRANDS: VersaMatic, Sandpiper, Q-Pumps, Flux Pumps, Steel and O’Brien, Unibloc, Topline, Verdeflex
ZEPPELIN SYSTEMS, USA
BOOTH #: 212
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Tel: 813-920-7434
Email: info@zeppelin-usa.com
Web: www.zeppelin-systems.com/us/en
With over 60 years of technical expertise and experience, Zeppelin Systems develops innovative solutions for the food and performance materials industries.
ZIMCOAT INC
BOOTH #: 926
205 Boullee St, Unit 3
New Hamburg Ontario N3A 2K3
Tel: 519-500-2089
Email: accounting@zimcoat.ca
Web: www.zimcoat.ca
Industrial Floor Specialists
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The International Pizza Expo, held in Las Vegas in March, celebrated its 40th anniversary with solid educational content and exciting competitions, new products and networking for professional pizza makers and bakers. Canadian Pizza magazine was there to bring back a few highlights:
DEMONSTRATION: MULTIPLE CHEESE BLENDS AND HOW TO USE THEM
Eric Von Hansen, executive regional chef at Caliente
Pizza and Draft House in Pittsburgh, Penn., led a demonstration giving advice to other pizzerias. He is known for its award-winning pizza, including a vodka cacciatore sauce pie enhanced with butter and basil. He has also won top prizes multiple years at Vegas Expo. At the demo, Von Hansen made a steak pizza featuring caramelized onion, mushroom, white wine and topped with arugula. Another featured pizza was made with creamy French Boursin cheese, roasted artichoke hearts and shaved parmesan. Von Hansen said
he puts the Boursin cheese directly onto the crust and “it just kind of melts into the crust.”
The gregarious chef, whose fine-dining background has inspired his awarding winning pizzas with ingredients including duck breast, hanger steak and wagu beef, loves French cooking. “The things the French do with cream cheese are unbelievable,” he said.
Von Hansen finished with a tip: “The trick with feta is not to put it in the oven. That dries it out. It’s already brined and dried. Feta is a finishing cheese.”
COLLABORATION AND LONG-TERM SUSTAINABILITY
In an inspiring keynote talk, father and daughter team John Farrell and Jacque Farrell of Farrelli’s Pizza in Wisconsin shared learnings from a storied pizzeria career.
“We’ve never had a year when we didn’t make more money than the year before. We’ve been very fortunate,” said Jacque, co-founder with her father and current CEO.
Farrelli’s Pizza opened its original location is in Lacey, Wis., and among a dozen other locations, Tacoma, Wash., location opened in 2017.
Amedeo Broccolo, co-owner of Fratelli Broccoli in Thorold, Ont., and Canadian Pizza’s Chef of the Year East, competed at Vegas Expo in the NonTraditional category where he successfully re-created his truffle-forward, contemporary-style pizza: “Tartufata.”
“We’ve had $30,000 days and we’ve had $2,000 days. It depends on the sun. Imagine trying to schedule around the sun,” John said, giving kudos to one manager for keeping workers on year-round and thus offering them a viable, stable career path.
In 1995, when John was 50 and Jacque was 23, they took out a loan for 30 per cent of their investment, in effect borrowing $65,000. In his work with distributor Food Services of America, John had learned that “relationships are everything.” Good relationships with distributors ensured they never ran out of supplies. Good relationships with their attorney, accountant and ingredient suppliers secured them fair prices and helped keep the business running smoothly.
“It took us nine years to go from store 1 to store 2. We wanted to clean up our backyard first,” she said referring to paying off debt, Jacque said, adding that they invested in technology.
}John said of their management team, “If you trust these young people, you’ll be [pleasantly] shocked at how committed they’ll be –committed and involved. Teach them costing, teach them budgeting, give them a budget to work with. Some of the team are partial owners. The general managers all started at entry level and they take quarterly classes on business managament.
them to keep going. Farrelli’s offers profit-sharing to its employees. “We ensure people more than 30 hours each week,” said Jacque, who helps staff set up 401Ks as investments in their future.
Growth is not all sunshine and roses, the duo warned. “If something affects one store, it affects us all.”
Peyton Smith, founder of Mission Pizza Napoletana, shared how his business has managed to maintain the healthy work-life balance that many business owners and operators dream of. Mission does not sell plain cheese or pepperoni pizza but instead specializes in gourmet pizza.
“We are not trying to appeal to everyone,” said Smith, who is known for bringing Neapolitan pizza to the Carolinas in 2014, earned a James Beard Semifinalist nod for Best Chef Southeast in 2022.
The celebrated pizzaiolo
The Pursuit of Pizza, launched at Vegas Expo, features recipes by more than 30 award-winning pizza makers, including Maple Bacon Pizza by Thomas Schneider, owner of Tommy’s Pizzeria in Winnipeg.
me,” he said.
Smith set himself a dollar amount that would allow him to run the business, pay expenses, support employees and support his own family.
“Once I’ve met that goal, a dollar above that doesn’t make a big difference to me,” he said.
Smith blocks off four weeks a year of vacation. The team is selling food for 18 hours a week
‘Figure out a way to do less work. Make the business less about the guests and more about you.’ – Peyton Smith, Mission Pizza Napoletana
customers who we are, what we do and what we won’t do.”
He wants his business to be known for its transparency, authenticity and integrity. For example, his team have learned how to say no to customers by telling them what you can do for them instead.
One concrete step they took was to get rid of phone orders and switch to online ordering only. “My team likes it.”
John told a story as an example of Jacque’s ability to empathize with and motivate the team on a busy and difficult night at the restaurant when the team was struggling to keep up with customer traffic. She could have been hard on the team but instead brought them all milkshakes from a nearby shop and encouraged
wanted to stop looking for validation through working more. “It’s about mindset, or a value system, and streamlining your processes wherever you can.” The Paradox of Choice applies not only to narrowing choices for your guests but also to narrowing moving parts for the team. “It’s not easy, but try to streamline processes and eliminate extra work wherever you can. Money matters but is it really worth the stress of chasing an incremental dollar that is diminishing in value?”
COVID caused him to rethink his business model. Pre-pandemic, they worked five days a week. They now work four days. “People who come to see me mid-week are intentionally coming to see
and he now is able to give time and attention to certain areas of the business such as menu development and to his family.
Employees like the reduced hours and use the extra time to run a side hustle or further their education. “They can bring more of themselves to the work,” Smith said. “It’s a small team, with 25-30 aggregate years employed, and we stick with people we like.”
As guiding principles Smith recommended: “Figure out a way to do less work. Make the business less about the guests and more about you.”
“Business people already take on a lot of risk,” he said. “I don’t want to let other people be my boss. Vigilance is required. Boundaries tell
There was no shortage of books launched at Expo. The World Pizza Champions launched a collaborative cookbook called The Pursuit of Pizza featuring more than 30 award-winning pizza makers breaking down advanced recipes into easy steps.
The book features a recipe for Maple Bacon Pizza by Thomas Schneider, owner of Tommy’s Pizzeria in Winnipeg. The pizza includes goat cheese, poached pears, bacon and maple syrup! Michael Kalanty, a bakery specialist and instructor at The Fire Within pizza school, was at Expo promoting his pair of books, How to Bake Bread: The Five Families of Bread and How to Bake More Bread: Modern Breads, Wild Yeast. / BJ
BY JANE DUMMER, RD
With one in four consumers looking at health attributes when purchasing fresh bread and bread products, there is ample opportunity to innovate
Bread is a global staple. Worldwide, consumers are eating more bread and bread products. Innova Market Insights, Category Insider: Global Trends in Bread and Bread Products (May 2023) identified that, while taste remains a priority, consumers’ growing interest in health is expected to be the primary driver for upcoming trends. With one in four consumers globally looking at health attributes when making a purchase in the fresh bread/bread products category, there is ample opportunity to innovate.
}Health-forward innovations were evident at the recent ASB BakingTECH 2024 conference in Chicago. Top health priorities in bread include the use of health-forward ingredients, improving gluten-free options and embracing centuries-old techniques like fermentation. Sustainability is an overarching theme in both products and packaging.
Daniel Lacoste, vice-president sales, marketing and distribution, Boulangerie St-Méthode, explains: “There is a growing demand for bread made from alternative grains such as spelt, quinoa and buckwheat due to their perceived health benefits and nutritional value. Also, consumers are seeking bread products that contain functional ingredients like seeds, nuts and
‘Expect to see more breads incorporating whole grains such as whole wheat, oats, quinoa, rye and barley.’ – Richard Charpentier, CMB, president, Baking Innovation
the ancient grains, which are believed to provide added health benefits including increased fibre and protein, plus enhanced satiety.”
innovative gluten-free formulations that maintain taste and texture.”
Bakeries and manufacturers are innovating with gluten-free ingredients from pulses, seeds and nuts to meet sensory demands along with enhanced nutrition like high protein. At the BakingTECH 2024 Marketplace, The Protein Brewery was showcasing BetterBrand’s much-anticipated Gluten-Free Better Bagel. This innovation made with Protein Brewery’s Fermotein ingredient is packed with 10 grams of protein and has an appealing taste and mouthfeel.
Artisanal fermentation is a historical innovation that has had a revival over the past 10 years. Charpentier explains: “Sourdough bread, a centuries-old technique, is making a resurgence due to its natural fermentation process, which enhances flavour, texture and digestibility. This traditional method is valued for its ability to create unique and complex flavour profiles.”
ASB BakingTECH 2024 speaker Richard Charpentier, CMB, president, Baking Innovation, says: “There’s a growing demand for bread options made with whole grains, driven by consumer interest in health-conscious eating and nutritional benefits as well as sustainable. Expect to see more breads incorporating whole grains such as whole wheat, oats, quinoa, rye and barley, which provide essential nutrients like fibre, vitamins and minerals. Consumers are seeking bread fortified with dietary fibre to promote digestive health, satiety and overall well-being. Incorporating fibre-rich ingredients such as psyllium husk, oat bran and flaxseed into bread formulations can meet this demand and offer added
Brett McDonald, senior manager innovation and optimization, COBS Bread, agrees: “Our high-fibre loaf is one of our top selling loaves. What looks like a typical white loaf, we have added oat fibre to the dough to give it four times more fibre than our traditional white loaf. This is a great health benefit and proving popular particularly with families wanting to add more fibre to their diets. We are currently developing a new sourdough bread that incorporates the benefits of oats, which are not only high in fibre, but are prebiotic and contain antioxidant compounds that promote gut health.”
Gluten-free options have improved in taste, texture and nutrition over the past 10 years. Lacoste emphasizes: “The demand for gluten-free bread continues to rise as more consumers adopt gluten-free diets for health reasons, driving the need for
McDonald says: “Research, we have seen recently, has shown that consumers consider sourdough to be a healthy choice, helping it fit into the mainstream market. All our bakeries make their sourdough breads from scratch on site with a long, slow fermentation process, using a levain that was created on the west coast. This levain has flown across the country to feed and create new levains for each bakery. This makes us unique and gives our bakers a sense of pride. It is evident in the way the bakers feed their levains daily, and by the names they have come up with for their distinctive levains including ‘Avril levain’ and ‘Sponge Bob sour pants.’ ”
Charpentier concludes, “The bread industry is experiencing a transformative phase, driven by evolving consumer preferences for healthier, more flavourful and sustainable options. Innovations across ingredients, processes and packaging are reshaping product offerings and driving market expansion.” / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
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