BUILDING A DREAM
Gerry Lonergan’s east coast style bagels.
BY LAURA AIKEN
FOOD AND FREE WILL
Health Canada is proposing to ban the marketing of junk food to kids. This means anyone 17 and under. This regulation points to increased efforts to combat obesity and the diseases associated with it by starting with healthier children. The government has become more and more of a helicopter hovering over food consumption in recent years: there have been voluntary sodium reduction targets, an upcoming revision to Canada’s Food Guide, changes to labelling regulations and the nutrition facts table along with the modernization of food safety. There is simply no shortage of bureaucracy in the food industry these days.
There are two general mindsets to government hands in the free will pot, for consumers or businesses. One is that they ought to back off. People should be free to make their own decisions and live with the consequences be they good or bad, and perhaps the government shouldn’t be limiting their choices. The other perspective views Canadian health as a public matter and intervention as justified because the burden of cost falls on everyone. In 2008, the Public Health Agency of Canada estimated the annual economic cost of obesity to be $4.6 billion. The agency’s website points to a study online that indicated “physician costs in Ontario found that obese male and female adults (aged 18 and over) incurred physician costs that were 14.7% and 18.2% greater than those of normal-weight peers.”
AUGUST/SEPTEMBER 2017 | VOL. 77, NO. 7
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595
TECHNICAL
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How will the government’s intervention in the eating habits of Canadians affect the mom-and-pop shop?
The math is there and the government is looking at the books, and its aging population, and seems to be increasingly putting its foot down. Reflect back through the years and just as the days of riding around without a seat belt and a kid on your lap, cigarette dangling from a finger, are gone, so may be the days where drinking a pop and eating a bag of candy were guiltless pleasures. When it invokes societal guilt, it’s just not fun anymore. So many people stop. Not just because of their health, but because of what other people think of them. We are social creatures, and if the majority changes, the world changes. Increasing regulations, taxes and warning labels are certainly ways the government attempts to influence the majority. Marketing bans, labels and initiatives like calories on the menu have clear implications for mid to large companies. How will the government’s intervention in the eating habits of Canadians affect the mom-and-pop shop? If the government continues to pressure the food industry with regulatory changes, consumers may come to expect more from fresh retail, which has been traditionally required to provide less information than its packaged counterparts.
Generally, fresh bakeries enjoy much consumer appeal when it comes to health, community, taste and innovation. But people really want to know what’s in their food, and in what quantities, especially when it comes to sugar. At some point, this desire may put strain on the unlabeled goods market. It may change the way parents feel about a trip to the local bakery with their kids, a family outing that has historically been perceived as a treat. It is up to the individual bakers to decide how their business fits in to the increasingly regulated environment…unless perhaps, one day, it won’t be up to them anymore. / BJ
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briefly | Cookies are tops in recent survey; small business outlook is positive | for more news in the baking world, check out our website, www.bakersjournal.com
Canadians love their cookies Optimistic but weary
New research from Mintel indicates that 72 per cent of Canadians eat cookies*, making it by far and away the nation’s most popular sweet baked good in the survey. Other top contenders making the list of Canada’s favourite baked goods include muffins (57 per cent), cakes (53 per cent), doughnuts (45 per cent) and pastries (44 per cent).
Despite the popularity of cookies from coast to coast, it appears not all generations see eye to eye with regard to their favourite sweet baked goods. Consumers aged 18-44 are more likely to eat doughnuts (49 per cent vs. 39 per cent of consumers 45+), bars (38 per cent vs. 29 per cent) and cupcakes (37 per cent vs. 21 per cent); meanwhile, those aged 45+ have a sweet tooth for pies (50 per cent vs. 39 per cent of 18-44s).
Thirty-one per cent who say that sweet baked goods are a good snack. In the pursuit of living healthier lifestyles, sugar remains a concern for Canadians. When it comes to purchasing sweet baked goods, interest in products with reduced sugar (24 per cent) eclipses demand for products with GMO-free
ingredients (11 per cent), as well as products that are gluten-free (six per cent) and nut-free (four per cent). What’s more, over two in five (45 per cent) consumers are interested in trying sweet baked goods with alternative sugar ingredients. Two in 5 Canadians say they are concerned about the amount of sugar in sweet baked goods.
Despite these concerns, price (67 per cent) and flavour (60 per cent) rank as the most important factors to consider when purchasing sweet baked goods. What’s more, two thirds (66 per cent) of Canadians agree that it is okay to occasionally indulge, regardless of nutrition.
*in the last three months leading to February 2017
In a recent Canadian study, 72 per cent of small business owners are unaware of supportive government initiatives and only a quarter find them helpful.
Sage, a company that creates integrated accounting, payroll and payment systems, released new data st the Sage Summit Toronto 2017.
The majority (85 per cent) are optimistic about the future of their business, and two-thirds (74 per cent) are generally optimistic about the future of small businesses in Canada. More than half (51 per cent) cite too many government regulations and/or taxes as the most common day-to-day challenge that their business faces, and one-third (32 per cent) indicate that there is a general lack of support from the government.
Lack of awareness about government programs targeting small businesses might be the biggest hurdle. Nearly three-quarters (72 per cent) say they know very little or nothing about the federal or provincial government’s initiatives to aid small businesses. Only one-quarter of entrepreneurs surveyed find federal (26 per cent) or provincial (25 per cent) government initiatives to be helpful to their businesses.
Additional key findings of the survey include:
• 70 per cent agree Canadian small businesses are more likely than large businesses to serve their local community.
• Three quarters say either small business in Canada (26 per cent) or both small and large businesses (50 per cent) are likely to contribute to Canada’s reputation. Respondents are equally likely to say that small businesses (41 per cent) or both small and large businesses (43 per cent) provide innovation for their consumers.
Despite the challenges and risks Canadian small business owners face, they still believe in their chosen career path. Eighty-five per cent say if they had to do it over again, they would still opt to open a small business.
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LAURA AIKEN
JUST ONE CUP
Sometimes, all it takes is one cup of coffee to change your life.
For Josie Rudderham and Nicole Miller, former apprentice classmates at Niagara College who reconnected over Facebook, that’s all that was needed to start a bakery. That, and a shared hometown, values, vision and industry experiences. And then, even with a 90-page business plan in hand, some serious guts.
They bought a house in Hamilton in 2008 with the dream of opening their bakery. Along came the recession. Rudderham had a baby. The bakery project was on break. Rudderham was subsequently laid off near the end of her maternity leave, and she used the opportunity to sign up for an EI program that extended the insurance payments for budding entrepreneurs while they take business classes and work on their plan.
Miller and Rudderham tackled the renovations as a team, with some carpentry skills from Miller’s dad and electrical skills from Rudderham’s husband. Miller and Rudderham did the floors, put up the drywall, and built an apartment above it. What they didn’t know, they figured out. They both worked other jobs while remodeling the house. The approach was from scratch, just like their baking.
}(opposite) Cake & Loaf’s owners, Nickey and Josie, outside their Hamilton, Ont., bakery.; (above) Penthouse bars are a soft sugar cookie/cake hybrid that brings together a sweet American buttercream icing, sprinkles and gold leaf for that special touch.
The challenges of renovating a house together and economy instability failed to shake the vision that was shared over that one cup of coffee.
“Our partnership itself went through a trial by fire with the renovating,” says Rudderham. “We did these floors, we put in this drywall, we figured it out and we didn’t know how to do any of it.”
Cake & Loaf was a-go. The challenges of renovating a house together and economy instability failed to shake the vision that was shared over that one cup of coffee.
The idea was solid. Hamilton needed a scratch bakery, they decided. But the values took it beyond that. They wanted to build a harassment-free workplace where people made a living wage and
work/life balance was valued. They envisioned sourcing locally and investing in small family farms.
The plan pictured a bakery with a staff of four: themselves plus a baker and front of house. They now have a bakery of 29, themselves included, with five departments. The business expanded to a second location in the year-round Hamilton Farmer’s market. The idea was more than solid – it’s been a resounding success. Rudderham and Miller have built their dream through concrete and measurable procedures that have taken years to solidify and are always ongoing.
Cake & Loaf has proven an innovative bakery. Let’s break it down and see how they did it.
STAFFING
Rudderham describes their approach as employee-centric. She says they never meant it be female-centric, but the applicant pool seemed to tilt that way and the result is that only three of their staff are male.
“We wanted to create a place where people could work in the industry at 50 and have it be rewarding; physical, but not deadly, and we wanted to create a cohort we could grow with.”
Pay: The Living Wage in Hamilton is $15.85, so the bakery’s minimum wage is $16/hour.
Vacation: Cake & Loaf pays its staff vacation pay. The owners received feedback that some staff were hesitant to take vacations because they say they can’t afford it or felt they would be letting people down. Miller and Rudderham ensured time-off for their staff in a few ways. They close for two weeks after the busy Christmas period
and for a few days after Easter. This year, they made it mandatory for staff to take one week in the summer as well.
Work/life balance: The bakery offers employees one unpaid hour per shift that they can use to workout. Miller and Rudderham negotiated reduced gym fees with the facility across the street. Most of the bakery’s staff (about 80 per cent the owners estimate), are on four day weeks with nine or 10-hour shifts. “It’s really about seeing the human behind the shift,” says Rudderham. “We don’t create shifts and then try to fill them. We go to the employee and say ‘does this work for you?’ and trial them.”
Recruitment/retention: Over the years, hiring has evolved into a four-step process. Applicants first interview with the department manager, then the owners, work a trial shift, and then start a three-month probation period.
In exchange for the bakery’s commitment to its staff, the owners ask each new hire to commit to two years. This is a promise in spirit, and there is nothing that can be done if someone decides to go sooner. It is a principle that the owners are looking to see that demonstrates commitment on both sides.
When asked what each were looking for in a candidate, Miller says, “I am the more emotional business partner and I feel it in my gut.”
“I am looking for a generosity of spirit,” says Rudderham. “Everyone works hard and everyone has a slightly different skill set, but everyone is contributing equally, so you need kind of a generosity of spirit to embrace that. You can be competitive and still be generous.” She is also looking for candidates with similar values that they can build on.
Training: The bakery developed a passport program that lists tasks to be completed during the probation period, including working two hours in each department.
FINDING THE SIGNATURE SELLER
Cake & Loaf morphed from an utterly comprehensive bakery to a streamlined comprehensive bakery. There are five departments at the Dundern street location: cake, pastry, savoury, bread and front of house. The confectionary department is housed at the farmer’s market. The bakery sells local coffee beans, artisan jarred goods like jams and peanut butters, and even company branded tea towels and clothes.
In the early days, the owners were hiring new staff and the burgeoning team was churning out ideas left right and centre, plus up and down
“Initially we were doing too much,” says Miller. “We were making every product that any customer could ever want. Slowly we learned to focus, downsize, and supply items that we knew would excel at.”
Now, the line-up is fine-tuned and what’s available is seasonal to a T, says Miller. Things come off the menu as the local produce also stops being available.
“The top seller right now in terms of revenue is Grab n’ Go cakes,” says Rudderham. “And for years we couldn’t sell a Grab n’ Go cake to save our lives.”
A Grab n’ Go cake is a six-inch cake with three layers of cake and three layers of filling with the flavours based seasonally. The bakery can add a plaque for customers. The idea is that people can come in and purchase a high quality cake without having to go through an ordering process.
“We tried to play with it, but we couldn’t find space in the
pastry case because once again we had so much products,” says Miller of earlier days. “We streamlined and we had a little more space…and then it just blew up.”
Chicken pot pies are also a perennially popular seller.
“I am so proud of how consistent our pot pies are because it’s made from scratch, and it’s a challenge to make it exactly the same every time,” says Rudderham. The bakery sources its chicken from Fenwood Farm in nearby Ancaster. The bakery provides pies each week to be sold at the farm, delivered while picking up chicken.
Great care has been taken to source locally, and this has left the bakery with a “million” suppliers, says Rudderham, which can be frustrating. The owners’ goal was to support local farms, and they accomplished this by creating relationships with the smallest farms that could supply them.
The cream egg brownie is a staple seller. Last year they sold 5200 in six weeks. The fudge brownie has a white chocolate fudge layer, which is yellow at Easter, and shop-made cream egg goes in the centre with milk chocolate on top.
The OMG bar is “a play off what my Mom used to make all the time,” say Miller. “It’s like Domino cupcakes, but we made it in bar form. It’s chocolate cake with chocolate chip cheesecake embedded in it, then cream cheese icing, and decoration.
Salted caramels are a signature of the confectionary department.
It’s super moist and with the two components clashing, but beautifully clashing, it’s one of those bars that you do say OMG.”
Every product is from scratch, with some ready-made exceptions: fondant, gum paste, peanut butter, Nutella and some jams.
From scratch and local: from vision to execution, it’s been a recipe for success.
PARTNERS FROM SCRATCH
Forming a successful partnership, they conclude, as really come down to communication.
“If we got all mired in production we make all sorts of assumptions of what the other person will think and we lose touch with how the other partner is feeling. So that’s really, really important – business meetings that don’t involve other people,” says Rudderham.
“I feel like you have to aggressively pursue honesty at all times,” says Miller. “At every step. Always put everything on the table.”
Rudderham has always overseen kitchens, savoury and pastry while Miller took charge of cakes and front of house. They used to have a lot of overlap, but now they have almost none and that’s taking some getting used to. They are too big to know what the other person is doing all the time now.
}“I feel like you have to aggressively pursue honesty at all times,” says Miller. “At every step. Always put everything on the table.”
LOOKING AHEAD
The bakery hit its five year mark and the team realized they had made it. “Our focus shifted from survival mode to planning mode. We have more paperwork that we made in the last year than we made in the first five years,” says Rudderham.
Miller says she would like to eventually have a third location for the cake department as a next step.
The long term dream is to have different locations for every department so they can all have their own purpose built kitchen, says Rudderham. Currently, breads and cakes share ovens, which isn’t ideal.
The owners won $100, 000 in a small business challenge, and “The Lights of Dundern” became one of their big projects in recent years because of it. They are in planning mode for this year and will host a street festival in winter that will see “Christmas spilling out on the street, freshly candied nuts, musicians, winter celebration: It’s very rewarding and it wasn’t part of the business plan,” says Rudderham. “Last year it was a genuinely magical evening. The snow just started falling. We had Santa come out and the kids were going crazy for him. The line-up of performances was perfect. It was a really nice evening.”
From bakery to beyond, Cake & Loaf is becoming a part of the community fabric in surprising and wonderful ways. / BJ
For more profiles, visit www.bakersjournal.com.
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THE BAGEL
Bagels are like The Beatles of baking: an original rock star with legendary backstory and legions of enduring fans. Much like The Beatles experimented with sounds that strayed from their early days, the bagel is also finding its own version of Sgt. Pepper’s
The exact origins of the venerable bagel are a bit murky, describes Canadian Encyclopedia online, who dedicated a page to the history of the Montreal bagel, an iconic Canadian product. It might have been a Jewish-Viennese baker in the late 17th century creating bread in the shape of a stirrup (beugel in Austrian German) as a present for King of Poland, John III Sobieski. The beugel became a part of Polish cuisine, and a common gift for new mothers.
The Montreal bagel arrived in Canada with eastern European Jewish immigrants in the early 1900s. Two businesses cemented its place in Canadian food history. Isadore Schlafman opened the Montreal Bagel Bakery in 1919, then moved to Fairmount street and opened what was to become The Original Fairmount Bagel Bakery in 1949. The bakery is managed by Schlafman’s grandchildren today, and still maintains plenty of fans.
Greg Chamitoff, an astronaut, even took Fairmount’s bagels to space with him.
}Hyman Seligman and Myer Lewkowicz opened St-Viateur Bagel in 1957 in the same area of Montreal. One of its future partners, Joe Morena, was only 15 when he started working there, reports St-Viateur’s website. Morena partnered with Lewkowicz in 1974, and they worked together until Lewkowicz’s death in 1994. Morena and Marco Sbalno partnered to continue the business. In 1996, Morena, his sons Vincenzo, Nicolò and Roberto, and business partner Sbalno, began to expand with new locations, an online bakery and service into the U.S.
St-Viateur celebrated 60 years in May with a big block party fundraiser that
retaining an old world style while New York bagels have incorporated more modern technology.
brought in $62,000 for the Foundation of Stars, an organization which supports research into childhood diseases.
St-Viateur, a Montreal original, also remains a thriving landmark.
Vince Morena, along with his brothers, have been working in the St-Viateur bagel shop since they were teens. Whether its New York style or Montreal style, he points out that they all come from same Jewish-Polish origin. Montreal bagels are often thought of as denser and sweeter while New York style is softer and fluffier. The debate of superiority rages on in many circles. Morena views Montreal bagels as
At St-Viateur, bagels are hand-made, boiled and baked on wood. The production rate is 35 dozen an hour in four to five minute cycles. There is an 18-minute bake time, and every four minutes it’s four dozen out and four dozen in.
Morena notes that some shops can do 3000 dozen an hour compared to their 35. “It’s what holds us back sometimes,” he says.
The oven at St-Viateur doesn’t even have a temperature gauge. The baker manning the oven loads the rolled doughs in with a long wooden paddle, and manipulates the cooking process from there by watching the oven. Bagels are boiled prior to bake in honey sweetened water.
While Montreal remains prolific in its bagel making, a new hybrid is flourishing on the east coast.
East Coast Bakery owner Gerry Lonergan with his east coast style bagels in Halifax.
“To truly master the method it takes a year,” he says. “In the old days, it was a three-person operation: a roller, baker and service. We’ve grown and at our main shop there are three people to serve and a roller and baker.” There is only one baker on the oven. The roller’s most important task is to roll out the air.
St-Viateur hasn’t changed its original method circa 1957.
“There are no short cuts, trust me, I’ve looked,” he says. “It’s simple. You see the process.”
Adjustments are minimal in the form of water temperature in the weather. The bakery used 100 per cent cold water in the summer, but adds some warm water when the blustery Montreal winter comes to town.
He notes he is hearing a lot of interest in Montreal bagels right now, and says opening a bagel shop isn’t easy. St-Viateur has been “60 years in the making.”
Morena represents timeless tradition and an incredibly honed baking art at St-Viateur. Turning further eastward, in Halifax, Gerry Lonergan is trying to “bust the myth that only two cities can make a proper bagel.”
SEA SALT
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Fine 0.2-0.8 - with anti-caking additive (25kg) Code: 4523
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York bagel either, and he uses sourdough cultures (inspired by
“The flavour is a nice balance of acidity and sweetness. Different condiments draw out different alchemies.”
Lonergan is selling the bagels out of his East Coast Bakery, an open concept 1200 sq. foot facility he opened in May 2016. He offers bagels and braided challah bread to the storefront, while also supplying 11 restaurants plus stand vendors with challah buns. A sourdough bread line is in the works. He also delivers
Customers can see the process start to finish. Flour is mixed. He uses a higher gluten flour with a protein count of 13.2 per cent. After mixing, the dough has a short rest, and then is machine divided and shaped into rings. The dough is then hand moved/stretched to a honey sweetened water to boil for two to three minutes. Next, the dough is garnished with seeds or salt, whatever is called for in that batch. The bagels bake in a stone deck oven at 475 F and are typically done in 15 minutes. In total, Lonergan says it’s an 18-minute production rate. The process is pretty much on demand and leaves little or no waste.
For staffing, his business requires himself plus two, but on a busy day, plus four. East Coast Bakery is open seven days a week, and has no seating or coffee. The only accoutrements are cream cheese he sells out of a fridge for customer convenience, and he describes it as “essentially set up as a factory open to the public to buy from.” His operation is certified kosher pareve.
“I wanted that extra level of authenticity and level of standards to prove we really are doing this the right way.”
East Coast Bakery’s top sellers are the sesame and onion-allin, although he notes some days he can’t keep the salt pretzel in stock. The onion bagel is internally referred to as the “sauvignon blanc” because it “creeps up on the palate, explodes with flavour and then leaves a clean finish.”
Lonergan, whose background is in computer programming
ACE Bakery’s new baguette bagels are created using the exact same dough as their traditional white baguette.
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with distribution/process improvement as a specialty, started making bagels at home six years ago. He made his sourdough by capturing local wild yeast with a flour and water mix on the countertop. He got creative, developed his hybrid and saw a niche for a business with the bet that he could automate it.
His bakery has received plenty of press, and the front counter is hopping. While Montreal remains prolific in its bagel
making, a new hybrid is flourishing on the east coast.
But Lonergan isn’t the only one getting creative with bagels. Ontariobased ACE Bakery, a larger artisan bakery that supplies retailers and foodservice in Canada and the U.S., launched the baguette bagel in March. The innovation takes ACE’s well-loved baguette dough and marries it with the bagel shape. ACE Bakery presented its invention at the National Restaurant
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Show in Chicago and was honoured with a FABI award recognizing industry innovation. Brian Sisson, vice-president of operations at ACE, says they wanted to develop something totally new. Sisson and Marcus Mariathus, director of product development, hit the road and ate plenty of bagels in New York and Montreal.
“They were good bagels, traditional bagels,” Sisson says. “But we wanted something different.”
“For several years we have wanted to enter the breakfast category,” he says. “The baguette is loved by a lot of people in Canada and the U.S. so we wanted to innovate that formulation into a bagel shape…This was a way to get the baguette to the breakfast table.”
The team took about 10 months to get the baguette bagel how they wanted it. The challenge was trying to get that shape, but “with the profile of the baguette’s crispy crust,” Mariathus says. “It has very basic ingredients. Bagels have come a commodity market and we didn’t want to be in that that market. We wanted to give them something premium; an idea that will be appreciated.”
The simple ingredient list consists of unbleached wheat flour, water, salt, yeast and malted barley flour. The result is an airy baguette texture, where traditional bagels have a denser chew. The exterior is crispy. The dough is the exact same as ACE’s traditional baguette. And, it seems ACE might be on to something for baguette and bagel lovers.
“Sales have more than exceeded expectations,” Sisson says.
The bagel comes in two varieties, plain and sesame seeds, with new flavour profiles in the works. The product is non-gmo, as is all ACE products that don’t contain dairy or eggs. The bagel is available to retail and foodservice.
“We are proud to bring something innovative to the market,” Mariathus says, adding that their gourmet burger buns boosted gourmet bun market, their baguettes have done well and “now bagels, we think that’s something that will probably take off too.” / BJ
EXHIBITOR PROSPECTUS
● Conduct business ... place orders, make new deals, develop new markets as well as meet qualified buyers in the baking and food industry.
● Provide samples of your products & services, demonstrate your equipment or services.
● Launch new products, new merchandising programs and new promotions.
● Attract new customers, cater to existing customers and win back former customers.
● Raise your corporate profile, size up the competition, and take a measure of new trends.
● Hold your annual sales meeting during Bakery Showcase 2018 and your whole staff benefits from Canada’s most important baking industry event.
ATTENDEE PROFILE:
Wholesale & commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains / mass market / supermarket in-store bakery, c-stores, foodservice establishments (restaurants, cafes, hotels, caterers), specialty & artisanal bakers, brokers, baking profession schools, consultants, government buyers, local and international trade missions.
EVE NT LOCATION:
The International Centre, Hall-5 6900 Airport Road Mississauga, ON Canada www.internationalcentre.com
The International Centre is located minutes from Canada’s busiest airport, Toronto Pearson International (YYZ). A network of freeways and public transit all provide fast access to downtown Toronto. The airport area is home to over 40 different international hotels with over 10,000 available bedrooms; plenty of choices to make your stay more comfortable. The venue has free parking for over 5,000 vehicles.
Sales/Marketing
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Bakery Showcase 2018 Event promotional coverage will be achieved through:
Wholesale/ Commercial/ Volume Bakers
● Direct mail promotions, e-mail broadcasts and telemarketing campaigns to key industry segments.
● Media and trade journals will receive timely press releases and a targeted advertisement campaign will be implemented.
● Networking through BAC Chapter meetings.
● Communication through allied event partners.
AS A POTENTIAL EXHIBITOR
ask yourself these questions:
● Do you want to meet retail bakers, commercial bakers, in-store bakers, foodservice bakers ?
Owner Partner President Director Manager/ Supervisor
● Does your company do business or are you considering doing business with the baking industry?
Baker/Chef/Cook/ Decorator/Pâtisser
*Plant Operations/ Engineering/Technical Service Rep R&D Companion/ Family/Teachers/ Students
● Does your ingredient, product, service or equipment provide bakers with the tools to compete efficiently and effectively?
● Is your company concerned about the rising costs of maintaining a sales force or are you finding it increasingly challenging to speak with bakers on a regular basis?
● If your answer is YES to any of these questions, commercial and retail bakeries and food service establishments will want to meet with you at Bakery Showcase 2018 trade show.
Exhibit space rates:
(prices are excluding 13% HST)
● Single In-Line Booth (10’ x 10’ unit – 100 sq. ft.) CAD $2,175 – BAC members pay only CAD $1,925.
● CAD $200 discount per 100 sq. ft. for bulk space available for 400 sq. ft. or more size booths.
● Corner premium (exposure on 2 sides) additional CAD $250.
Minimum exhibit size is 10’ x 10’ = 100 sq. ft. Various sizes and configurations can be accommodated.
Baking Association of Canada members will receive the following benefits:
● CAD $250 discount on every 100 sq. ft. of space.
● CAD $50 Discount on hyperlink to company website.
● Additional 10 complimentary attendee registration discount codes per 100 sq. ft.
● Up to 30 cu.ft. of complimentary refrigerated or freezer storage space (a $200 value) if ordered in advance.
Exhibit space cost includes the following:
● Draped booth – 8’ high x 10’ wide backwall, 3’ high railing drape to aisle (only for in-line booths).
● Company listing in Official Show Guide published by Bakers Journal Magazine (if contracted and paid by printing deadline) or in On-Site Addendum (if contracted after Official Show Guide printing deadline).
● Materials handling from loading docks to booth* (uncrating, assembly & spotting available at additional charge).
● 24 hour perimeter security coverage.
● 5 exhibitor badges per 100 sq. ft. (up to a maximum of 25 badges).
● 10 complimentary attendee registration discount codes per 100 sq. ft. exhibit space (up to a maximum of 100 discount codes).
*Includes: dollies, pump trucks and forklift with maximum capacity of 5000 lbs per unit/item. Exhibitors requiring special handling/equipment beyond that provided by Show Management will be responsible for all fees incurred.
BAKERY SHOWCASE 2018 trade show & conference is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s over $8 billion baking industry. BAC’s mandate is to further the interests of Canadian commercial, retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.
To reserve your exhibit space please contact: Ahmed Mutaher | amutaher@baking.ca | 905-405-0288 Ext. 22
Baking Association of Canada 7895 Tranmere Dr, Ste 202, Mississauga, ON L5S 1V9 Tel: 905-405-0288, 888-674-2253 Fax: 905-405-0993
E-Mail: info@baking.ca • www.baking.ca
BC CHAPTER PRESENTS
Fall Baking Workshop with Special Guest Presenter
Emmanuel Hadjiandreou
Acclaimed Baker and Author from the UK School of Artisan Foods
Join us for an informative afternoon of baking and demonstrations at VIU in Nanaimo with Emmanuel Hadjiandreou (to view a full bio, visit baking.ca/chapter) from the School of Artisan Foods in Nottingham UK. Emmanuel is an acclaimed baker and author of a number of bread baking books.
Emmanuel will be talking about the newest innovations in bread from Europe and demonstrating his pioneering techniques.
A Pizza supper will be served from VIU’s Wood-Fired Brick oven which was sponsored in part by BAC and other industry partners.
JOIN US!
DATE: Wednesday October 18th 2017
TIME: 2:00 pm to 7:00 pm
LOCATION: Vancouver Island University
Professional Baking and Pastry Program, Building 185, 900 5th Street, Nanaimo BC
FURTHER INFORMATION ON THE SESSION:
Please contact a member of the BC Chapter for transportation questions from Vancouver and Victoria
Jesse Lamb, BC Chapter Chair, jesse@portofinobakery.ca 604-369-5373 (cell)
Martin Barnett, BC Workshop Coordinator, martin.barnett@viu.ca 250 740 6114 (office)
Please fill in the attached registration form and send it to the BAC office. A confirmation will be emailed to all registrants.
BC Chapter’s Fall Baking Workshop with Special Guest Presenter
Emmanuel Hadjiandreou
Wednesday October 18th 2017 Vancouver Island University Professional Baking and Pastry Program Building 185, 900 5th Street Nanaimo BC 2:00 pm to 7:00 pm
CHAPTER SEMINAR
Wednesday
October 25th, 2017
1 pm to 4 pm
LOCATION:
CENTENNIAL COLLEGE EVENT CENTRE
937 Progress Avenue, Toronto, ON M1G 3T8 8th floor – Winter Room
REGISTRATION FEES:
$75 + HST per BAC Member
$85 + HST per Non-member
(Registration Form attached)
Baking Association of Canada Ontario Chapter Presents...
FALL TECHNICAL SEMINAR
Making educated food choices from three perspectives
Our three speakers will walk you through three perspectives of making an educated food choice – millennials (the shoppers of tomorrow), the industry and the government. This seminar is informative for R&D, QA, regulatory teams, bakers and suppliers or for those who want to learn more about targetting the millennial shoppers and how the recent labelling regulations may affect their products.
TOPIC AND SPEAKERS:
MILLENIAL SHOPPER BUYING BEHAVIOUR IN CANADA | Marc Boria, BASc, BBA, Sr. VP Business Development, LPSI (Lucros Partners Shopper Intelligence)
LABELLING GUIDELINES AS IT IMPACTS SUGAR | Flora Wang, PhD, Manager, Nutrition & Scientific Affairs, Canadian Sugar Institute
UPDATE TO THE CANADIAN REGULATIONS ON NUTRITION LABELLING AND HOW IT RELATES TO THE BAKERY INDUSTRY | Charmaine Kuran, BSc, MBA, Section Head, Nutrition Composition, Health Canada
To view a full bio of our speakers, visit baking.ca/chapter
BAKING ASSOCIATION OF CANADA
FALL TECHNICAL SEMINAR BAKERY TRENDS
Making educated food choices from three perspectives
Wednesday October 25th, 2017
CENTENNIAL COLLEGE EVENT CENTRE, 937 Progress Avenue, Toronto, ON M1G 3T8 8th floor – Winter Room 1:00 pm to 4:00 pm
ATTENDEE
Please list names of all attendees: (attach seperate sheet if necessary)
Name ___________________________________ Company ____________________________________
Name ___________________________________ Company ____________________________________
Name ___________________________________ Company ____________________________________
Name ___________________________________ Company ____________________________________
Name ___________________________________ Company ____________________________________
Name ___________________________________ Company ____________________________________
Main contact information: (An email confirmation/receipt will be sent to the main contact)
Name ___________________________________ Tel ____________________ Email _________________
Address _________________________________ City, Prov _______________ Postal Code ___________
PAYMENT INFORMATION
_________ # of attendees X $75 per member
_________ # of attendees X $85 per non-member
$ ________ = Sub total
$ ________ X 13% HST
$ ________ = Total Enclosed
FORM Cheque
Please make all cheques payable to: Baking Association of Canada Baking Association of Canada only accepts: Visa Mastercard AMEX Card # __________________________________ Name on card ____________________________ Expiry Date ______________________________ Signature ________________________________
Send completed form with payment to: Baking Association of Canada, 7895 Tranmere Drive, Suite #202, Mississauga, ON L5S 1V9 905-405-0288 TF 1-888-674-2253 905-405-0993 info@baking.ca www.baking.ca
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concepts for success ¦
BY DIANE CHIASSON
OPENING A BAKERY
Are you thinking of opening a bakery, or have recently taken the plunge? Here is Part 1 of my reality check checklist to help you get your business running as sweet as your treats.
Many of my friends and family members are excellent bakers and some of them always talk and dream about opening a bakery. If you are thinking of opening your own bakery, let me tell you that you need a reality check checklist. Opening a bakery may seem like a piece of cake, but there is a lot involved in starting a new bakery and it can be a very costly venture. Here is the first article (part 1 of a series of two articles) of important steps that I always discuss with my friends and family members before they go ahead with their plan.
}1. IDENTIFY THE TYPE OF BAKERY YOU WANT TO OPEN
to offer. Once you have decided to go ahead with your plan, there are a couple of options you can choose from – starting from scratch, take over an existing bakery, or maybe you would like to franchise your bakery operation in the future. If you decide to start from scratch, there are mainly four main areas that you can choose when it comes to starting a new bakery business. Try to figure which option is right for you from the list below.
Counter service bakery: You can have a small commercial storefront space where customers can just walk in and choose all kinds of bakery items over a counter. This is mainly a bakery store where your staff would tend to your customers. Think about the kind of baked goods you will be selling. Will you offer conventional bakery items, or special niche products such as no sugar added/sugar-free products, fat free/low
You need to answer these questions honestly and objectively if you want to understand the risks and rewards of starting your own bakery.
As a first step, organize your thoughts about the kind of bakery business you want to own and operate, and you should think about the ‘real’ reasons why you want to start a bakery and become your own boss. You need to answer these questions honestly and objectively if you want to understand the risks and rewards of starting your own bakery. You need to truly understand the difficult tasks that lie ahead of you.
Anyone owning a bakery operation will tell you how much anxiety and work you will have to face… and it’s also a big financial risk. It would be very beneficial for you to first speak with other bakery owners, entrepreneurs or business consultants, your accountant, your banker, your lawyer, your family members, your potential investors, and your life partner. These discussions will help you prepare yourself mentally before you start your new bakery. You must first decide what type of bakery operation you want to start, and then what kind of bakery goods you want
fat items, dairy- and egg-free, gluten-free, trans fat, probiotics, Kosher, all natural, vegan, and organic products?
Sit-down bakery: As you know many types of bakeries nowadays are trying to attract more customers and make more money by offering a café-like establishment. This is the ideal situation for customers wanting some quick lunches as well as refreshments with their baked goods. You will obviously need extra space to accommodate tables and chairs where they can eat.
Online bakery: This is an excellent way to start your own business if you have less capital, and it’s also the best place for customers to buy baked goods without leaving their home. Just remember that running a business from home has its advantages and disadvantages. Don’t forget that your home would have to be zoned and pass health and fire inspections, as the rules are not the same as if you were to conduct bake sales for some special events (and believe me when I say that you may even have to apply for a “special occasions food
permit” from your local health department). You should definitely not operate or maintain a food premise without first calling your regional health department.
Specialty service bakery: If you are planning to specialize in a certain type of baked goods such as wedding and birthday cakes, or other types of personalized and unique bakery products that would need to be pre-ordered, then a specialty service may be your best option. This type of operation can be run from your rented space or from your home. You may consider taking some college courses and gain a formal qualification in cake decorating.
2. GET THE PROPER BUSINESS LEGAL PAPERS, PERMITS AND LICENSES
Will you form a corporation, partnership or limited liability company? You will need help from a professional accountant and a lawyer; I really advise you to get true professionals to help you out at the beginning so that you don’t make mistakes. You will also have to pick a great name for your bakery, and once this is done, you want to make sure that this name is not already used by someone else.
Then you will not only have to apply for a HST/GST tax registration. You may also have to find a web hosting company to register your domain name and host your future website.
Whether you operate a storefront or an online bakery business, a business license is required for any business where food is stored, prepared, packaged, manufactured, labelled, or sold for human consumption. Depending on your region, you may need a separate licence for a wholesale or retail baking business. As a new business owner, you are responsible for ensuring that your bakery products and services are safe, and your employees work in a healthy, safe environment. Just remember, as a bakery owner, your obligations include a duty to instruct, inform and supervise your workers in order to protect their health and safety. You will need to contact your local health department to understand the laws and to stay within your legal rights. Your local health authority will arrange an inspection of the premises,
equipment and processes to make sure that your bakery business is complying with municipal, provincial and federal legislation. You will need to look into liability insurance.
You will also need to find out about the latest standards that apply to food labelling and advertising in Canada. Canadian consumers want to make informed choices about healthy and safe food products. Health Canada, and the Canadian Food Inspection Agency share the responsibility for Canadian food labeling requirement, and you want to make sure that your labels meet these requirements. Many municipalities have licences specific to food handling or food preparation.
Remember, in order to do business in Canada, and to comply with government regulations, it is your responsibility, as a new business owner, to obtain all required business licences and permits from different levels of government.
3. WRITE A SOLID BAKERY BUSINESS PLAN
You may think that writing a business plan is a waste of time, but writing a comprehensive and accurate business plan is the most critical part of starting your new bakery. Writing a business plan will also help you to analyze every aspect and last detail of opening your new business, and it will also force you to look at the business from every angle. It is tremendously easy to go well beyond your original budget estimates and this is why your plan should cover the following:
• Description, concept, mission, name and logo of your bakery
• Purchasing a building or leasing a space
• Building space/size needed as well as flexibility for future expansion
• Design/building/construction/ renovation costs
• Licenses and permits
• Financial projections – start-up costs and expense projections, capital requirements budget, rent, supplies, salaries, revenue, break even analysis
• Parking, freeway accessibility, foot traffic estimation, etc.
• Cost re: accountant, attorney, designer, general contractor, consultant, PR and marketing
• Location and hours of operation
• Large equipment/appliances including installation costs
• Countertops, workspaces, lighting, flooring, and seating
• Computer and cash register system, software, POS system, telephone, website, and other overhead costs
• Staff, friends and family discount policy
• Type of service style
• Bakery specific theme, niche, specialty and custom-made items, special recipes, catering, and type of bakery goods/menu
• Inventory, cost of ingredients and packaging
• Baked goods, coffee, beverages, lunches prices and special promotions
• Recruit staff for production and sales, benefits, job description and training
• Transportation and delivery/ distribution service
• Target market/audience – resident demographics in your geographical area
• Marketing, publicity, newspaper or flyers advertising, online and social media presence, and grand opening promotion
• Other locations and franchise opportunity Stay tuned for part 2 of my reality check checklist and you’ll be one step closer to a growing business. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as an industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
For more articles by Diane Chiasson, visit www.bakersjournal.com.
BY ALAN DUMONCEAUX
LAMINATING TRENDS
New trends in laminating are shaking up the way layers are counted and the mouthfeel of the finished product.
In recent years, you have likely seen amazing laminated dough pictures posted online by many great bakers. Lately, the layers are thicker in the finished products. The result is very defined layers of dough separated by the butter.
Traditionally croissants were laminated by covering 1/2 of the dough with butter, (known as the French lock in method of fat incorporation) and then giving three single folds or commonly referred to as three half turns. Some may argue that the croissants made using this technique provided the most tender or “short” croissant – very flakey with minimal resistance in chew, especially when fresh.
}The “classic” way resulted in 55 layers of dough and butter. I should point out that how layers of laminated dough are counted by many has changed slightly. The difference being, when dough layers touch dough layers, which would have been previously counted as two layers is now only counted as one layer, which is technically just a thicker layer. Previously the French lock in and three single turns would have been counted to 81 layers, but now you subtract two layers for every single fold or half turn. As you fold the dough into three, twice the dough touches dough, resulting in a minus two in the count, which is now the newer method of counting layers. To recap: Traditional count with French lock in: Three layers – lock in x 3 = 9 x 3 = 27 x 3 = 81 total layers. New method: Three layers – lock in x 3 = 9 – 2 = 7 x 3 = 21 -2 = 19 x 3 = 57 – 2 = 55 total layers.
80 x 4 = 320 x 4 = 1280 total layers. English lock in 5 layers x 4 = 20 – 3 = 17 x 4 = 68 – 3 = 65 x 4 = 260 – 3 = 257 x 4 = 1028 total layers.
This brings us to laminating a dough, which results in only 33 layers. This creates a dough with very pronounced layers. French lock in = 3 layers x 1 book fold - 4 layers = 12 – = 9 x 1 book fold or 4 = 36 – 3 = 33 layers.
The last key part of the new trend is to not take the dough down too thin in the final sheeting, anywhere from six to 12mm. Of course, if you only sheet to 12mm, you will end with much more pronounced layers which are much thicker versus going down to 6mm.
The final product will have a distinctive difference in chew or mouthfeel. It will certainly not be like a tender flaky croissant. You can continue with this same lock in, folds, and sheet down to 3mm and make croissants. Your crois-
The thicker the layer the more resistance you have in your bite and chew. Some may view this as a fault. Is it a fault or is it just a current new trend in laminating?
sants will reveal very pronounced layers. The challenge is that upon cooling the top thick layer tends to always break and flake off. Extreme care and attention in handling the baked croissants is necessary or your showcase will be full of damaged croissants.
Once again, the mouthfeel of the croissant with only 33 layers too sum will be tougher. The thicker the layer then more resistance you have in your bite and chew. Some may view this as a fault. Is it a fault or is it just a current new trend in laminating?
some view as a fault.
We have 25 layers, then 33 layers, the next sequence moving up is 37 layers, which is English lock in with two single turns. The next sequence is English with one single and one double (5 x 3 = 15 – 2 = 13 x 4 = 52 – 3 = 49 layers. Then the traditional 55 layers from a French lock in and 3 single turns.
This is certainly not the only possibility of layers. You can also take the 25 layers and fold in half and end up with 49 layers, subtract the one layer where the dough touches dough.
In the case of a book fold you would subtract three layers after each book fold. The classic puff pastry for 1280 layers –hence the name Mille Feuille, was counted like this using an English lock in: English lock in 5 layers x 4 = 20 x 4 =
Bakers are experimenting with a variety of different layer combinations. The traditional French with three singles is only but one option the baker has for laminating croissants and Danish dough. You can laminate down to only 25 layers if you want even thicker layers, this is achieved by using a French lock in with one book and single fold. (3 x 4 – 3 = 9 x 3 = 27 -2 = 25 total layers) Remember a byproduct of these very thick layers is a certain amount of butter pooling around the base of the product as it bakes, which
We are also seeing a great deal of colour layers in laminated doughs, mostly red and chocolate. For chocolate, you add 10 per cent cocoa to a brioche dough. Most other coloured doughs are achieved by adding food colours. Once all of your folds are in, egg wash the top of your laminated dough block. Sheet down to 12mm, then sheet your coloured dough down to 2mm and layer together. Once you add the coloured dough, freeze for about 10 minutes before sheeting down to 3mm for your final product shaping.
If you want to maintain a brilliant colour, you have to bake at a low temperature, slightly under bake and then you can have a rich second colour to your product. / BJ
Alan Dumonceaux, C.B.S., is a member of Baking Team Canada and chair of the baking certificate program and the school of hospitality and culinary arts at NAIT.
CRIMINALLY DELICIOUS
At first glance, the connection between baked goods and criminology seems to be limited to those old tales of cakes with lock-picking files being smuggled into prison. Then came along Nathalie Kaspy-Shtern – a criminologist turned chef turned baker turned successful entrepreneur – this Montreal-based business-owner personifies today’s culinary innovator.
Kaspy-Shtern is the creator and owner of DoughNats, a retail bakery in Montreal that markets and sells miniature, artisan doughnuts. These small indulgences carry a big wallop of personality not only in taste, but in the way they’re marketed. The doughnuts have names like “Tru-Doh” - a choc-olate glazed doughnut topped with homemade brownies, or, Berry Beyonce (made with Lemonade glaze) and Espress-o-self. Though her shop has only been open nine months as of this writing; business is growing briskly and the vibe in the store is welcoming and warm. KaspyShtern’s ca-reer path has been eclectic to say the least, but she has one quality in spades that is the hallmark of every great entrepreneur – the ability to trust her instincts.
}“I always say that I didn’t pick doughnuts as my business focus…the doughnuts picked me,” she says with a laugh.
gut that this was her path.
Kaspy-Shtern holds three degrees in criminology including her doctorate. She’s also the mother of five children ranging in age from eight to 21. Suffice it to say, she wasn’t sitting around looking for something extra to do to fill her time. A desire to focus on her family led her to leave her career in criminology and work within the home. When her last child entered school, she decided to pur-sue an interest of her own and felt drawn to cooking. Wanting to be trained properly, Kaspy-Shtern entered culinary school. Anyone who understands the restaurant business knows that it’s hard on family life, but Kaspy-Shtern had stellar support from her husband and felt deep in her
“Becoming a chef meant huge sacrifices for the family while I went to school,” she points out. “I was in class from 7:00 am to 4:00 pm each day…but I LOVED it.”
One day the class had a test on sauces and she had finished hers early so the instructor said ‘Go make whatever you want.’
“So, I just made a mini doughnut…and it was the best doughnut I’d ever had in my life. I took the rest of the batch home and when my husband tried it he said ‘That’s not a doughnut, that’s a DoughNAT.’ And so the product and the practice of wordplay with the branding were born. After posting pictures of the DoughNats to Instagram, Kaspy-Shtern noticed that the product lent itself to beautiful visuals which are so important in today’s digital world. The path for her
next career step seemed to light up beneath her feet.
“I always say that I didn’t pick doughnuts as my business focus…the doughnuts picked me,” she says with a laugh.
Richard Branson, founder of the Virgin Group which controls more than 400 companies, noted that “Entrepreneurial business favours the open mind. It favours people whose optimism drives them to prepare for many possible futures, pretty much purely for the joy of doing so.”
Kaspy-Shtern’s ability to follow her heart and instincts are the hallmark of most successful entre-preneurs. Though, she didn’t always see it in herself.
“My husband commented one day that I was a true entrepreneurial personality and I said to him, ‘No I’m not!’
As the business idea grew, she decided to make her doughnuts very premium, using only the best ingredients and to make them tiny to tap into the small indulgence trend.
“They’re small enough to have three or four and try different flavours and they
Nathalie Kaspy-Shtern, criminologist turned chef and owner at DoughNats.
lend themselves beautifully to parties.”
While the catering and corporate side of the business grew, Kaspy-Shtern recognized that consum-ers were wanting to buy the doughnuts for personal consumption, so a retail location was the logi-cal next step. Her shop opened in September 2016.
The mini doughnuts’ irreverent names are Kaspy-Shtern’s own creations as well.
“As a mother of five children age eight to twenty-one, I listen to their acronyms and word play for my product name ideas. The “Very Berry Beyonce” doughnut has lemon and strawberry in a nod to her Lemonade album.”
The meaning isn’t always obvious but still works on two levels of comprehension. DoughNats plays in the specialty space as well with a doughnut called the “Triple Threat” which is baked, ve-gan and gluten-free. Sometimes a popular doughnut inspires a line extension.
“We have one doughnut called a Dough-Re-Mi which has a chocolate glaze, vanilla drizzle and eg-gless raw cookie dough on top. Since we’re making the
The “Truh-doh” flavour is a tribute to Canada’s Prime Minister Justin Trudeau. The mini features a chocolate glaze and homemade brownies.
mini cookie anyway to top the doughnut, we’ll likely add mini cookies to the line-up at some point. They are easier to ship than the dough-nuts which must be consumed within 10 hours to maintain freshness so we may explore delivery farther afield at that point. We only deliver within a few
Quality Dutch
Dutch
Quality
kilometres of our shop right now,” she says. Kaspy-Shtern is most passionate about the retail experience she’s facilitating in store for both cus-tomers and her team of employees.
“It’s staff first before everything.” She says. We’re like a family here. I try to make sure they feel appreciated. I often make lunch for everybody, we respect each other.” This is another trait she shares with Richard Branson who famously commented that he puts “his staff first, the customer second and shareholders third”.
As Kaspy-Shtern reflects on the ingredients of her success she sums it up as follows: “We have the nicest customers and we believe we’re giving them something joyful. Doughnuts are really ‘lit-tle pillows’ of love.” / BJ
Michelle Brisebois is a marketing consultant specializing in digital content strategy and retail/ in-store activation. Michelle has worked in the food, pharmaceutical, financial services and wine industries. She can be reached at briseboismichelle@ sympatico.ca.
From new bakery mixes to equipment and ingredients, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Fine salt of the sea
Baker’s & Us is now offering global sea salt producer Zoutman Industries’ high quality fine and coarse sea salts under their Marsel brand name. This clean label line of sea salts is designed for use in regular recipes, and for adding that extra finishing touch to a completed consumer product. The Marsel sea salts are available in 25kg bags. To order, contact Baker’s & Us: 416-247-7444 /1-800-284-6743 or www.bakersandus. ca/en/.
New food service depositors
Unifiller Systems debuted its new Pro Series Food Service depositors, designed specifically for the rigorous demands of the food service sector.
The heavy-duty Pro Series includes the Pro1000i FS and Pro 2000i FS depositors, featuring a large conical hopper and precision height adjustment for use with various pumps and conveyor systems. Both models offer a one-turn calibrated deposit speed dial and quick-connect stainless steel fittings.
Capable of a large deposit range up to 93 oz., and able to deposit up to 110 deposits per minute, the series is designed for clean depositing of sauces, ready meals, sandwich fillings, deli salads, meat fillings and other products that flow. The depositor series includes a patented SV product valve, large openings and passages for safe depositing of larger chunks up to 1.5”.
8172LA_Bakers ad 2017.pdf 1 2017-06-08 2:16 PM
For more information, visit www. unifiller.com.
Spelt and Yoghurt cake mix
IREKS North America is putting trendy new spin on an old grain with the debut of their Spelt and Yoghurt Cake Mix. Light in texture and slightly nutty in flavour, the mix is designed to be easy to use in various applications, such as cookies, cakes and cupcakes. IREKS’ Spelt and Yoghurt mix contains no artificial colours, is non-GMO and trans-fat free. For more information, contact 905-789-9999 or www.ireksnorthamerica.com.
Are you looking to learn a new skill? Hone a specific craft? Welcome to the Bakers Journal Professional Courses Guide 2017
Continuing education is essential to today’s success. As new trends become mainstream and techniques continue taking tradition up a notch, it’s imperative to maintain a passion for learning. What better place to ignite your creativity than back in lab’s lap at school?
The institutions listed in the Bakers Journal Professional Courses Guide 2017 are proud to serve the baking community. Check out what our education system can do for you.
CANADORE COLLEGE, SCHOOL OF CULINARY ARTS
North Bay, ON Correspondence and online courses offered, including nutrition, sanitation and safety, food preparation and communication and customer service canadorec.on.ca
CENTENNIAL COLLEGE
Toronto, ON
Correspondence and online courses offered, including nutrition and health, sanitation and safety, kitchen equipment and food preparation, and workplace communication centennialcollege.ca
COLLEGE OF THE NORTH ATLANTIC
Newfoundland and Labrador
9-month Baker program (fulltime) offered at Bay St. George campus
9-month cook program (fulltime) offered at several campus locations
Marine Cook program also available cna.nl.ca
CONESTOGA COLLEGE
Waterloo, ON
Continuing education courses in food processing supervisor and advanced sanitation practices Distance learning courses in creative cooking and food service worker conestogac.on.ca
ACADÉMIE CULINAIRE
Montreal, QC
Evening and weekend continuing education classes in desserts, pastries, decorating and more academieculinaire.com
ASSINIBOINE COMMUNITY COLLEGE
Brandon, MB
Evening and weekend continuing education classes in types of cuisine and hands-on courses assiniboine.net
ALGONQUIN COLLEGE
Ottawa, ON
• Part-time on-campus Patissier program
• Part-time on-campus Basic Cake Decorating
• Part-time on-campus Cake Decorating Flowers and Cake Design
• Part-time on-campus Cake Decorating Gum Paste and Fondant
• Full-time on-campus Baking & Pastry Arts Certificate
• Full-time on-campus Baking & Pastry Arts Management Diploma (Fall 2017) algonquincollege.com
BAKING ASSOCIATION OF CANADA
Mississauga, ON
Certified Bakery Specialist designation, plus correspondence courses baking.ca
CAMOSUN COLLEGE
Victoria, BC FOODSAFE Level 1 offered (one-day, weekend class) camosun.ca
Ta ke your career to t he next level.
Join our French patisserie program, a specialized French food and culture postgraduate certificate. Learn from the experts here in Canada and then live, learn and get work experience in France!
Find out more: georgebrown ca/patisserie
Professional Course Guide for
the baker
CONFEDERATION
COLLEGE
Thunder Bay, ON Evening, on-campus classes in cake design confederationc.on.ca
DURHAM COLLEGE
Whitby, ON
• Advanced Baking & Pastry Arts
• Culinary Management
• Hospitality ManagementHotel, Restaurant and Tourism
• Special Events Planning 905.721.3000 durhamcollege.ca/cff
FANSHAWE COLLEGE
London, ON
Full time Baking and Pastry Arts Management Program and part time Advance Bake Patissier Program.
For a full list of our culinary, tourism and hospitality programs fanshawec.ca/tourism.
FLEMING COLLEGE
Peterborough, ON
Online and on-campus continuing education courses in advanced food safety training, quality food preparation, communication and the food service worker and cake decorating flemingcollege.ca
GEORGE BROWN COLLEGE CHEF SCHOOL
Toronto, ON
Continuing education programs and courses in baking arts, baking and pastry management, culinary management and culinary arts. georgebrown.ca/chefschool
LETHBRIDGE COLLEGE
Lethbridge, AB
Continuing education classes in food safe sanitation lethbridgecollege.ca
Programs are taught by professional chefs in industry-standard baking and pastry labs, with a strong focus on hands-on experience. Discover our wide menu of part-time and full-time baking and pastry programs.
algonquincollege.com/hosp-tour1
GEORGIAN COLLEGE
Barrie, ON
Continuing education programs and courses in bake theory, patisserie, techniques and baking. georgianc.on.ca
INSTITUT DE TOURISME ET D’HOTELLERIE DU QUEBEC (ITHQ)
Montreal, QC
Part-time, on-campus classes in restaurant management and hygiene and food safety ithq.qc.ca
LAMBTON COLLEGE
Sarnia, ON
Part-time food service worker program, offered online lambton.on.ca
LE CORDON BLEU
Ottawa, ON and international (France, U.K., Spain, Australia, Japan, Korea, Mexico, Peru)
Short-term (one-day) courses at Ottawa and international campuses on varying subjects Continuing education classes at Paris campus, including master of food and food cultures and Hautes Etudes du Goût cordonbleu.edu
NEW BRUNSWICK COMMUNITY COLLEGE
Moncton, NB
One-evening on-campus classes available in cooking and candy making nbcc.ca
NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY (NAIT)
Edmonton, AB
NAIT is a leader in culinary education, with full-time, part-time and apprenticeship options:
• Culinary Arts diploma
• Hospitality Management diploma
• Baking certificate
• Retail Meatcutting certificate
• Baker and Cook apprenticeship training
• Numerous evening/weekend courses
1.877.333.6248 nait.ca
NOVA SCOTIA COMMUNITY COLLEGE
Dartmouth, NS
Short-term, on-campus continuing education classes in pies and tarts, croissants and danishes, fondant and cake decorating for beginners and restaurant desserts nscc.ca
PACIFIC INSTITUTE OF CULINARY ARTS
Vancouver, BC
Short-course cake decorating and specialty cuisine classes picachef.com
PASTRY SCHOOL VANCOUVER
Vancouver, BC
Continuing education classes in artisan bread baking, pastry training, chocolate training, cake decoration pastrytraining.com vancouverpastryschool.com
RAW FOUNDATION CULINARY ARTS INSTITUTE
Vancouver, BC
Continuing education classes in desserts and chocolate rawfoodfoundation.org
RED RIVER COLLEGE
Winnipeg, MB
Food services management continuing education program (some courses available by distance delivery) rrc.mb.ca
SASKATCHEWAN INSTITUTE OF APPLIED SCIENCE AND TECHNOLOGY (SIAST)
Saskatoon, SK
Distance education options for food service worker and food nutrition management
Evening and weekend on-campus cooking and baking classes, including European pastry and torte preperation siast.sk.ca
ST. CLAIR COLLEGE
Windsor, ON
Part-time classes in kitchen management and culinary skills and techniques stclaircollege.ca
ST. PIUS X CULINARY INSTITUTE
Montreal, QC
Day and evening classes in professional cooking emsb.qc.ca
VANCOUVER COMMUNITY COLLEGE
Vancouver, BC
Continuing education/part-time programs and courses in baking and pastry arts vcc.ca
VANCOUVER ISLAND UNIVERSITY
Nanaimo, BC
Professional Baking and Pastry Dept. Foundation, Apprentice and Leisure Courses in Artisan Baking, Viennoiserie, Decorating and Wood Fired Baking. 2.viu.ca/baking/
¦ industry news ¦
Pastry master Jacquy Pfeiffer knighted by French government
Jacquy Pfeiffer, co-founder of The French Pastry School of Kennedy-King College at City Colleges of Chicago, joins the ranks of Sean Connery, Bill Gates and Julia Child, as they have the honour of being named a knight.
Being knighted by the French Government in the National Order of the Legion of Honor is the highest honour a civilian can achieve. Chicago’s deputy mayor Steve Koch, state comptroller Susana Mendoza, French consul Vincent Floreani, CEO of Illinois Hotel and Lodging Association Marc Gordon, Alain Weber formerly of Lycée Francais de Chicago and a room full of officials, hospitality industry movers and education and community leaders came together to celebrate Pfeiffer.
Pfeiffer’s co-founder, Sebastien Canonne M.O.F., was also knighted by France in 2015. The duo founded Chicago’s The French Pastry School twenty-one years ago together with the City Colleges of Chicago. The French Pastry School has become an incubator for entrepreneurs and pastry professionals in Chicago.
The school boasts a 91 per cent graduation rate, an average of seven jobs per full-time student, small class ration of 1:18 and over 800 partners for job shadow opportunities.
“The French Pastry School is a tremendous asset for Chicago, an important culinary hub in the U.S. and supports an industry that requires high caliber talent. For their dedication and the pipeline of exceptional talent, we are ever grateful”, said Jennifer Chase, Illinois Hotel & Lodging Association, in a news release.
Professional chefs come to Chicago from all over the world to increase their skills at The French Pastry School. Leaders like Barry Callebaut, KitchenAid, Nielsen-Massey Vanillas, Dairy Farmers of America, Irinox and Nespresso to name few, seek their guidance for research and development of new products.
“Chef Jacquy and Sebastien have built a globally recognized brand that has undeniably become a valuable asset to our city. The French Pastry School is an institution that I hope will remain in Chicago and continue to flourish and feed our great city, both with pastries and with talented professionals,” said deputy mayor Koch.
Deputy mayor of Chicago Steve Koch, co-founder of The French Pastry School, Jacquy Pfeiffer and Vincent Floreani of the French consul of Chicago.
ALBION BAKERY SUPPLIES
(DIVISION OF A & L FOOD DISTRIBUTORS INC.)
SUPPLIER OF FROZEN AND RAW INGREDIENTS FOR THE BAKING INDUSTRY
Tel: (416) 252-4660 Fax: (416) 252-9993 25 - 8 Connell Ct., Toronto, ON M8Z 1E8
1-800-661-4122 ext. 239 nparent@drader.com
OPENING AND OPERATING A RETAIL BAKERY
BY RICK CRAWFORD
Opening and Operating a Retail Bakery, written by industry veteran and Certified Master Baker Rick Crawford, offers readers 37 years of experience by sharing much-sought-after and proven strategies to open a bakery, along with keys to successfully operate it.
Opening and Operating a Retail Bakery is an indispensable guide that focuses on practical implementation rather than abstract theory, breaking down required tasks into easily adaptable templates that can be customized to the reader’s personal experience and professional goals. Crawford’s access to best practices among hundreds of owner/operators and the best companies in the industry gives this book a unique combination of knowledge, experience, and resources.
BY JANE DUMMER
THE BIG BUZZ
Honey is a great natural sweetener: it’s clean label, environmentally friendly and brings desirable properties to the finished product.
As part of a general shift towards clean labels and natural ingredients, honey, nature’s sweet syrup, has caught the attention of the baking industry. Honey history is rich and deep. For years, honey has been used topically as an antiseptic. It’s believed to speed up the healing process in mild, superficial wounds, ulcers and burns. It’s hygroscopic, so it draws moisture out of environment and dehydrates bacteria. It also has a high viscosity which creates a protective barrier that can promote wound healing.
}Honey consists of fructose (38 per cent), glucose (31 per cent), water and minerals such as iron, calcium, potassium and magnesium. Honey has been proven to be a healthier alternative to corn syrup due to its nutritional properties. With the high level of fructose, honey is sweeter than table sugar so you can use less. It caramelizes quicker than sugar and gives a darker finish to your bake.
generally undisturbed and natural environments, and goes from the hive to the bottle with no processing and relatively little travel and energy. This has a low environmental impact in production and in the case of honey; a definite stewardship of our environment that supports a local economy is taking place.”
Earlier this year, I had the opportunity to taste WOW! Factor Desserts’ new Honey Cake. The verdict – simply delicious. It is two layers of moist honey infused cake covered with cream cheese icing finished with a glistening honey butterscotch glaze dripping down the sides. The honey used in that cake is locally sourced from the Three Hills, Alta., which is only 2.5 hours by car from the head office. Debbie Gust, president, talked about the benefits.
“Honey has many uses in the bakery. It is a natural preservative, plus it adds
With the high level of fructose, honey is sweeter than table sugar so you can use less. It caramelizes quicker than sugar and gives a darker finish to your bake.
Honey is a natural preservative that adds moisture, colour and taste to baked goods.
Honey takes on the flavour of the flowers and terroir from the region it is produced in. Greg Hawkins, a veterinarian turned commercial beekeeper in rural Ontario explains.
“Consumers want high quality products in general and support a variety of categories produced by small, local businesses. For honey, consumers see ‘local’ as provincial or Canadian versus imported. The per capita consumption of honey in North America is about 1.5 kg per year. Even a small increase in that will provide great opportunities for local beekeepers who are creating high quality products. This could have a huge impact on local beekeepers.”
Hawkins describes the stewardship that is attracting consumers’ interest.
“In Canada, honey is gathered from
moisture, colour, great flavour and shelf life to desserts that are not easily achieved with other natural sweeteners. Using a liquid sugar as opposed to a granulated sugar means the sugar crystals are already dissolved leading to a more consistent product because there is no need to cream the sugar with a fat to dissolve the crystals and the product will brown faster.”
Gust cautions bakeries about honey being naturally acidic which means you may need to increase the amount of baking soda used in the baked good to allow the dessert to rise properly. Gust is very optimistic about the future of local honey in the Canadian baking industry; it’s the ultimate natural way to improve the quality of a dessert!
Kimberley City Bakery has over two dozen products on their regular daily menu that have honey in the recipe. And more items in the late summer to mid-fall when local honey is plentiful. Eric Forbes, owner and baker says, “our lavender honey Fritssant is our most popular honey product. It’s based on the
ever popular cronut by Dominque Ansel but made with our very popular croissant dough, laminated, and deep-fried. Our lavender honey is made in house, sourcing lavender from the Aix-en-Provence region, while our honey is locally sourced from British Columbia.”
Kimberley City Bakery uses both flavoured and unflavoured raw honeys. Forbes explains: “In our area, wild flower honey is the flavour of our bees which is the honey we source in the warmer temperatures.”
Forbes believes honey has a great future in baking.
“With a trend to eat healthy and more awareness of where ingredients are sourced, I believe what is old is new again and people continue to make educated choices for the future by knowing what goes into their food including locally sourced honey.” / BJ
Jane Dummer, RD (www.janedummer.com), known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America.
“We share your passion for baking.”
Rachel Cannon, Bake Lab Technician
AB Mauri North America
We understand that bakers face an increasing number of challenges in producing baked goods for today’s consumers. That is why we provide our industrial and artisan customers with world-class technical collaboration, process support, educational training and customized yeast and bakery ingredient solutions. Every minute of every day, you can count on us.
AB Mauri—Rethinking Baking 24/7™
Pictured: Rachel Cannon (l) and Kari Williams (r), Bake Lab Technicians.
