Ice
BY NAOMI SZEBEN
COOL CHANGES
As I write this editorial, we are in the midst of a heatwave and fire storms are raging in Northern Ontario and in British Columbia simultaneously. The subject of icy treats and sustainable choices have never been more on point. Everyone is looking for cool, sweet relief during these infernal days, and comfort is needed when we take a hard look at the environmental impact our choices have made.
Weather is getting more extreme, hotter in the summer and colder in winter, and forest fires are becoming more commonplace. Milling company Ardent Mills recently announced that it is starting regenerative farming practices in an effort to save the land its grains are grown on, and to ensure food supplies for future generations. Companies like Cacao Barry and Puratos are aware of the need for environmentally friendly ingredients. Finding Fair Trade certified cacao preserves the health of the cocoa farmers, their land and livelihood; vanilla farmers are protected through environmental and socially-conscious initiatives like the Sustainable Trade Initiative.
Some consumers pursue a plant-based diet do so to reduce their carbon footprint. Some companies choose to cater to their clients’ need to focus on environmentally-friendly options, and some companies include more sustainable ingredients to cater to a growing “health halo” that surrounds plant-based or vegan foods. Whatever the reason, there is a growing trend toward sustainable eating, and as the food industry slowly becomes more conscious of its impact.
This summer, plant-based ice creams, gelato and chocolates have been sweetening our palates. Consumers have a growing appetite for ingredients that do not deplete our resources.
}Customers may look for decadence, but would like to be reassured that they are not responsible for indirectly depleting any future sources of their favourite treat. become more and more particular, yet more adventurous, in what they’ll try.
In this issue, you will read about how Host Milano, the international hospitality trade show is focusing on sustainability and environmentally friendly practices in the kitchen and the dining area.
Customers may look for decadence, but would like to be reassured that they are not responsible for indirectly depleting any future sources of their favourite treat. By selecting Fair Trade, sustainable, regenerative and low-footprint choices are only one side of the argument in favour of sustainability. A chocolate farm that has made the commitment to not using pesticides that affect farmers’ health, and doesn’t use child labour are two more of the tenets that conscientious consumers look for.
Catering to a new awareness of our buying choices on the environment isn’t necessarily new; Puratos has studied food trends for decades, and sustainable ingredients are among some of the recurring requests from clients. People want to feel good about what they eat, and they want to feel that they are contributing favourably to the world they live in. We may have an appetite for good pastry, but these days, “good” pastry means more than its taste. Consumers want an ethical choice that means they are being good to the farmers who provide the raw ingredients, and that they are being good to the factories that have a low carbon footprint when processing or packaging their treats. Some companies give their clients and added incentive, through donating a portion of their sales to a charity or a cause. We are all struggling to make the world a better place, and bakeries always put a smile on even the saddest of faces. This is the time where bakeries, confectioners and ice cream companies are choosing their ingredients with a care that reflects more than flavour. Some buy local, some buy non-GMO, organic ingredients, and others give to a charity that warms their hearts. Whatever the choice is made, it is clear that we are aware of a change that has to be made to keep the long-term future of bakeries and its traditions of baking alive. / BJ
AUG/SEP 2021 | VOL. 81, NO. 7
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briefly | New face for Unifiller’s North American office; Kwik Lok announces a new CFO; AMF Bakery Systems names a new Director of Sales | for more news in the baking world, check out our website, www.bakersjournal.com
Kwik Lok Corporation’s new CFO
Kimberly A. Howard, CPA succeeds Jeff Buege as Kwik Lok’s CFO. Buege will stay on staff until his retirement to assure a smooth transition and work on special projects.
Howard steps into the Kwik Lok role with more than 20 years of experience. Most recently she was the Senior Director of Special Projects for FruitSmart in Prosser, Washington where she was responsible for stabilization and improvement of FruitSmart’s new ERP system and supervised the Information Technology and Systems Department.
Prior to her time at FruitSmart,
Howard held CFO roles at Legacy Fruit in Wapato, Washington, Willowood USA in Roseburg, Oregon and Broomfield, Colorado, along with Norm Thompson Outfitters in Hillsboro, Oregon. In addition, Howard is a veteran of the United States Army where she served in the Pentagon, Germany, and the Desert Shield and Desert Storm operations. She is a graduate of Oregon State University and was recognized by the Vancouver Business Journal as “Accomplished 40 and Under” and is a recipient of the “Woman of the Year” from the National Association of Professional Women.
New Business Development Manager, Food Division for Unifiller A new Director of Sales for AMF Bakery Systems
Unifiller Systems, a subsidiary of the Linxis Group of Companies, announced Andrea Schwanbeck’s promotion to Business Development Manager Food Division, North America, at its global head office.
Schwanbeck has been with Unifiller for over 23 years and has a background in operations, sales and customer service, which lends itself to ensuring customer needs are fully understood to create win/win relationships aimed at providing customers with the greatest possible ROI.
AMF Bakery Systems announces a new Director of Customer Care
Shari Litow joined AMF Bakery Systems as Director of Customer Care for the United States and Latin America.
Litow will lead AMF’s aftermarket teams in the regions to deliver on the Company’s mission to create lasting connections with baking customers by delivering immediate value and empowering bakery teams through personalized customer experiences.
Litow earned her Master’s in Business Administration from Northwestern University in Evanston, IL and is a Six Sigma Black Belt and Master Black Belt. Throughout her career, Shari has worked for some of the top global manufacturing companies including within the agriculture and food ingredient world.
She spent 12 years in leadership and customer focused roles at
Ross Sandlin was announced as the Director of Sales for the Americas for AMF Bakery Systems.
Sandlin will work alongside Guillaume Joly to support sales of AMF’s growing portfolio of bakery solutions for soft bread and bun, artisan bread, pizza and flatbread, cake and pie, as well as pastry and croissant production.
Sandlin earned a B.S. in Chemical Engineering from Georgia Tech and an MBA from the University of Colorado. He brings over 20 years of engineering, sales, and sales leadership experience in industrial manufacturing companies. He spent the last thirteen years at Festo and was most recently a Sales Director in Europe focusing on food manufacturing and packaging for end customers.
Dupont, holding multiple positions in sales, marketing strategy, and business development within the industrial businesses and started a new textiles business for Honeywell. Her most recent role was Director of Market Operations for Ohly Americas, a yeast extract and culinary powder solutions provider in Boyceville, WI, where she was responsible for leading the Americas leadership team including operations, finance, supply chain, and Human Resources. In this leadership role, Litow will report to David Burke, Vice President for U.S. and Latin America. “Shari joins AMF with a wealth of experience that she will leverage to improve the value and level of support we provide our Americas customers while seeking new ways to deliver customer care solutions,” said Burke in a statement.
2021 TRANSIT
Count on the dependable and versatile Ford Transit to help make building your business easier. We’ve also loaded our cargo vans with an available suite of smart driver-assist technologies*, so when you’re ready to get to work, you can be condent behind the wheel.
3 HEIGHTS 3 LENGTHS MULTIPLE CONFIGURATIONS AVAILABLE ALL-WHEEL DRIVE
From the latest in industrial bakery equipment to most recent innovations in sustainable bag ties, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
BPS unveils twin-screw feeder
The Model TSF twin-screw feeder from Best Process Solutions (BPS) is designed for precise batching and weighing applications. The feeder’s dual-helix design combines fast, high-volume filling with accurate dribble flow at the end of the cycle. Its compact design is ideal when limited space prohibits multiple individual screw units.
Two helixes—11/2” and 4” in diameter—are mounted on an 18”x22” hopper. They are rated at 17 cu. ft. and 283 cu. ft. per hour, respectively, at maximum RPM with 100%-efficient conveyable product and no slippage.
TSF is ideal for batching to weighhoppers; low loss-in-weight scale-monitored flow; low loss-of-weight batch applications with scales; drum and pail packout lines; and recipe-type batching by multiple computer-controlled units. Many options are available.
Kwik Lok introduces compostable bag ties
Fibre-Lok by Kwik Lok is an environmentally-friendly alternative to plastic bag closure for the food industry.
Composed of cotton fibres and cellulose wood, Fibre-Lok assures the same reliability as the traditional plastic closures, but complies with European sustainability standards for plastic reduction and home compostability.
Fibre-Lok is 0.70 mm thick but has the strength of other Kwik Lok closures. Its wood pulp supply comes from certified suppliers and renewable sources - Forest Stewardship Council (FSC).
Fibre-Lok is home compostable, unlike other solutions that are only compostable in industrial settings. It meets or exceeds all known environmental and health regulations, such as REACH, RoHS, and CA Prop 65.
Puratos unveils allergen-free glaze
Puratos’ latest innovation, Sunset Glaze Easy Plus, adds a premium golden shine to savoury and sweet baked goods, without the need for eggs or dairy.
“Using a traditional egg wash can be a headache in production, especially when it comes to food safety and pan cleaning” says Chris Gizzi, Senior Application Specialist at Puratos, in a statement. “Unlike other egg-wash alternatives, Sunset Glaze Easy Plus is completely water-based, significantly simplifying the pan-cleaning process.” Its unique Ultra High Temperature (UHT) production technology and aseptic packaging result in a product that can be stored at ambient temperature, allowing bakers to free up valuable space in their cooling chambers.
This glaze meets even the strictest allergen restrictions and “free-from” lists: it is free from preservatives, eggs, dairy, genetically modified organisms (GMOs), modified food starch, and maltodextrin.
The benefits of this new glaze go beyond food safety, clean label, and a superior user experience; It can be applied before baking, is freeze/thaw stable, unflavoured, and does not leave any sticky residue on your product. It’s the perfect way to make your buns, rolls, brioche, croissants and pies look even more indulgent.
To see Sunset Glaze Easy Plus in action, contact a Puratos USA Sales Representative today.
INNOVATING IN ITALY
Host Milano is joining forces with Tuttofood to provide a hub for the hotel, restaurant and catering world to meet in person in October.
From Oct. 22-26, the well-established events will welcome the world to Fieramilano in Milan, Italy, to highlight food and hospitality trends. Companies and associations from around the world will showcase the expertise heir members, exhibitors, buyers and speakers.
As of July, more than 1,000 exhibitors from 40 countries had confirmed their participation.
The focus is on safety, sustainability, technology and innovation. Organizers have strict measures in place designed to make this a safe event. “Safe Together,” developed by Fiera Milano, covers access procedures, management of the exhibition areas, sanitation, and protective measures during the visit.
FOCUS ON SECURITY
Pasticceria di Lusso nel Mondo” (Luxury Confectioners around the World) and the international championships organized by the FIPGC International Pastry, Ice Cream and Chocolate Federation will be something to look forward to.
}HostMilano will feature a menu of over 800 events covering all of the exhibition’s pavilions, including “Pasticceria di Lusso nel Mondo” (Luxury Confectioners around the World) by Iginio Massari.
This year the trade show will focus on safety and quality: This includes not only the products, but also the environments in which they are enjoyed. According to experts, consumers in the next few years will choose those restaurants, bars, bakers and pastry shops that are able to gain their trust not only in their products but also in the technologies adopted to keep their spaces safe.
SMART LABEL HOST INNOVATION AWARD
The Smart Label Host Innovation Award will return to HostMilano. This year’s award focuses on assessing the level of innovation of the competing companies, judged by a jury made up of seven university lecturers and experts in hospitality design and energy saving.
MAESTRO IGINIO MASSARI RETURNS
HostMilano will feature over 800 events covering all of the exhibition’s pavilions, including “Pasticceria di Lusso nel Mondo” (Luxury Confectioners around the World)by Iginio Massari and the international championships organized by the FIPGC International Pastry, Ice Cream and Chocolate Federation.
Within the Bread, Pizza, Pasta pavilion, visitors will find the Bakery Academy, the Panettone World Championship, and seminars. Design Talks will help get attendees up to date on highly topical issues and tomorrow’s trends.
Italian companies will be on hand to discuss their products and equipment.
Among the international companies exhibiting are Welbilt, Hobart, Salva, Wiesheu, Josè Julio Jordao, Valmar Global, WMF Group, Schaerer, Curtis, Marco Beverage Systems, ProbatWerke von Gimborn Maschinenfabrik, Ahlstrom-Munksjo, Steelite International and Rosenthal will be exhibiting their wares.
TUTTOFOOD
Tuttofood 2021, an agri-food exhibition, will focus on quality. New this year is a collaboration with DNV, specialists in Food & Beverage certification.
Meat-Tech, the event dedicated to technologies for meat processing and ready meals, will also co-locate to allow Tuttofood to broaden its visitor base with stakeholders from related supply chains. / BJ
Learn more about pizza-related and food industry events at canadianpizzamag.com
‘HAUTE’ AND COLD, NEW MEETS OLD
Michael Gorenstein’s career became sweeter when he decided that creating happiness meant treats, not clothing design. “After being in fashion for 25 years, I realized that I did not want to put one more person in a $300 pair of jeans. I took a step back and just really asked myself, what I would
want to wake up and do every day.”
His ice cream and bakeshop, “YUM Sweet Shop” in Quesnel, BC is home to sweets that appeal to children and adults alike. YUM’s claim to fame are the oversized cereal bars dipped in Callebaut chocolate, appealing to hipsters who want an upscale iteration of the treats they grew up with, and today’s kids who taste them for the first time.
Gorenstein’s love of candy
and nostalgic baked goods started from his childhood in Gimli, Manitoba. His weekly treat involved a visit to the local bakery. “I would choose between an imperial cookie, or some other yummy treat and then they had one rack of candy,” Gorenstein recalls with a smile. “The experience was what I took away, and when I went to open Yum, I said, ‘that is the experience that a child needs to have.’”
As a father himself, his love
Ice cream cakes delight the young and old, making YUM Sweet Shop a destination for everyone.
and respect for the childhood experience of “being a kid in a candy” store was more than nostalgia; it was his business model. Gorenstein models his place as a cross between a 1950’s diner and a Parisian patisserie. He knows the demographic is a wide one: “I think you have to have a well-rounded business. You can’t just be the hipster-cool ice cream shop, you have to appeal to the five and the ninety-five year olds.”
Keeping both the young and young-at-heart clients happy may seem daunting, particularly during a pandemic. Fortunately, Gorenstein had an online presence through UberEats, DoorDash and Skip the Dishes prior to lockdowns, and kept his business running. However, he noticed something interesting during worst of the lockdown.
“We saw our online business quadruple it was, it just a bonanza, then we also started doing curbside delivery. We adapted pretty quickly, but I would say the online became 70 per cent of my business at that point.
“I think that the pandemic put me two years ahead of where I thought I would be. It was quite massive, shocking actually.” With that revelation, Gorenstein expanded YUM’s delivery radius and menu. He realized the pandemic turned his “niche market” in to a staple. “We expanded to other neighbourhoods that had never been to Main Street, you know, the kids were on lockdown, and they still birthdays; they need treats for their kids.”
Bigger is better and more is more; young and old alike love the Monster Cookies, known for their size and nostalgic flavours that kids and kids-at-heart have grown up with.
}Beyond a taste for nostalgia, Yum served a place for those looking for comfort foods. Yum provided offerings of baked goods and retro sweets for Mother’s Day, Easter and Father’s Day, every holiday, all online. “And then we started to do corporate stuff, for those working from home. So we did 150 Halloween baskets for a tech company.”
Gorenstein saw opportunity in finding a way to beat the pandemic: He marketed his treats online and opened YUM as a venue that also provided gift baskets and themed treats for holidays, and gifts to celebrate milestones.
What Gorenstein quickly realized with a pandemic is that it took what he called, “this small
“I think you have to have a well-rounded business. You can’t just be the hipster-cool ice cream shop, you have to appeal to the five and the ninety-five year olds.” — Michael Gorenstein
niche market” and expanded it.
Although he doesn’t sell his baked goods or candy selections online, he’s increased in-store traffic dramatically. His secret weapon? Social media. “I’m lucky because I find that the customers are posting for me, almost.” By re-tweeting and reposting Instagram posts, he increases his visibility online, which translates to more sales for his packaged candy bags and treats. While Yum still looks forward to a time when events can be celebrated in-store, he reflects on how his business model has
changed in light of his pandemic-related online popularity. “We’ve kind of pulled back a little bit from that, because we are getting so much business walking in the door now, that, that I don’t need to do it. If someone wants to order a tray of desserts, they come in they pick them, we’ll resize them if they want, cut them up and make platters for them. We’ll deliver them for them.”
Where is the future headed for YUM? “we’re working at developing relations hotels because of all of our package candy.”
Gorenstein highly recommends diversity of goods as a tactic to any entrepreneur. “My advice for other confectioners or bakers is the wider the spectrum of product that I could offer, the more reasons people had to come in.” He reflects on a competitor in a similar industry who was closing his shop for good: “They were so narrowly focused on their product, that only if you wanted that one item you would go there. Whereas at YUM, you can get baked goods, an ice cream sandwich and you can get popcorn, cotton candy, and all kinds of chocolates. You can really tap into a lot of different desires.” / BJ
¦ concepts for success ¦
BY DIANE CHIASSON
FIVE WAYS TO HELP YOUR BAKERY WEATHER SOME TOUGH TIMES
The pandemic has made the going tough; but when things get tough, bakers get even tougher: Diane Chiasson shows us how.
The past few months certainly haven’t been easy for small bakery operations. Every operator is looking for ways to make money and save money. Unfortunately, this pandemic is fueled by fear which could lead to poor decision making. Times of crisis and challenges are always difficult for any bakery operator, but they also provide opportunities to innovate. Here are five ways that you can stay alive and thrive.
1. GIVE YOUR BAKERY A FACELIFT
}Take advantage of low-traffic days to give your bakery a makeover. This can all be done on a budget. First, go for some of the least expensive items on your list, like a new coat of paint, some new lighting or inviting and colourful décor. Look at your old refrigerated display, and there could be a creative way to update it. A more efficient model will actually save you on energy and maintenance costs. Even the smallest change will go a long way in making a positive impression. Your customers will appreciate a fresh look, and they will certainly feel that you care about your bakery and about them.
expanding your marketing efforts.
Maximizing your free advertising through free social media sites. Platforms like Instagram are a great way to promote your bakery, and cost next to nothing. It will also help you build your audience and communicate with your customers. So put on your thinking cap, and try to figure out a way to get your bakery’s name out there.
Ensure that you also have a well-designed and informative website so that your bakery ranks higher in search engines. Try to do more direct marketing activities with a birthday club promotion, a newsletter, or special events. If you can write a blog to promote your bakery, you could put your recipes and tips and updates to make your customers know what’s new in your bakery.
Maximize your free advertising through free social media sites. Platforms like Instagram are great ways to promote your bakery, and cost next to nothing.
3. EVALUATE YOUR BAKERY MENU
You should definitely take a closer look at your bakery menu. Does your menu meet the needs or desires of your customer? Can you remove slow items and menu items that aren’t moving? It may be the right time to trim down your menu, remove some sluggish items, and properly price each bakery item. Just remember that a more extensive menu isn’t always better.
4. KEEP YOUR OVERHEAD LOW
low-flow faucets and toilets to purchasing energy-efficient appliances, which will save you more on maintenance, fuel and labour expenses. Keep most of your lights off and use energy-efficient light bulbs, turn down the thermostat just a bit, run the dishwasher when full, and consider replacing plastic or other disposables with china, glass or silver; it’s not only good for the environment but the budget. Taking the time to make sure your bakery expenses are under control will help circumvent problems in the future.
5. KEEP YOUR FOCUS ON GREAT CUSTOMER SERVICE
2. REVAMP YOUR MARKETING
Unfortunately, many bakery operators start cutting back on their marketing and promotion during hard times. Marketing expenses are usually the first that is affected in a downtime. However, during a recession or a pandemic, it’s not the time to cut out marketing and advertising. Marketing during downtime is precisely what a bakery must do to stay at the top of consumer’s minds. As your competitors are cutting back, consider
Your bakery overhead costs will affect your business’s profitability, and ultimately, its success or failure. Overhead means how much it costs to run your business. It’s now the right time to sit down with your management team to review maintenance contracts, service agreements, bookkeeping services, credit card processors, banking charges, and suppliers’/vendors’ contracts. Make sure that you don’t waste electricity, water or food. There are many small ways that bakeries can save money, from installing
Make sure that you are always hiring people who love to serve and train them with examples of excellent customer service. You must know by now that employees tend to mimic the attitudes of their bosses. Many customers may also be grumpier than usual right now. Combined with your own amount of stress that you may also be experiencing, it would certainly be the right time to sit down with your staff and management to review ways to make your guest feel “extra special.” However, it’s certainly not the right time to backlash at them. Make sure you are in your bakery storefront, communicating with your customers. Go out and greet your customers and let them know you are there, ready to serve them. Sometimes all you need to do is an” elbow bump,” the new handshake, for your customer to recognize the effort you made. Then, speak to your customers and find out what they like or dislike about your bakery. / 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, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
WILD BLUEBERRY AND CHERRY SOUR CREAM CRUMBLE TART
INGREDIENTS - PASTRY FOR 24 TARTS
• 2-1/2 cups (625 ml) frozen wild blueberries
• 1-1/2 cups (375 ml) sour cherries (halved)
FILLING:
• 1 cup (250 ml) sour cream
• 1-1/2 tbsp (23 ml) flour
• 1 cup (250 ml) sugar
• 1 teaspoon (5 ml) lemon zest
• 1 tablespoons (15 ml) lemon juice
TOPPING:
• 1 cup (250 ml) flour
• 1 cup (250 ml) brown sugar
• 1/2 cup (125 ml) butter
PREPARATION
1. Using either your favourite homemade or store bought pastry, roll and form 24 tart shells in aluminum tins or standard sized muffin tins.
TOPPING:
1. Barely melt butter in microwave (30 sec.) or stove top.
2. Using your hands mix together flour, brown sugar and butter until a soft crumble forms. Set aside.
FILLING:
1. Mix together sour cream, flour, sugar, lemon juice and zest until creamy and smooth.
2. Add fruit to sour cream mixture and combine.
3. Divide fruit/cream mixture evenly among all 24 tart shells.
4. Divide crumble topping onto the top of each tart.
5. Bake at 350° F for 45 minutes. Crumble should be golden and juices thickened.
Note:
The tarts may overflow while cooking. To avoid a mess in the oven place your tart shells/muffin pan onto a cookie sheet.
PHOTO CREDIT: MITRS3 / ADOBE STOCK
BY KAREN BARR
WE SCREAM FOR ICE CREAM
Ice cream is always a summer treat. The classic flavours have been pushed aside for more dynamic offerings. Variety is key to keep customers lining up.
Summerside, Prince Edward Island, is an oceanside town of almost 15,000 people. As the second largest city in the province, with its proximity to the Confederation Bridge, it is a tourist destination. Gradually, everyone makes their way to Holman’s Ice Cream Parlour for one of the town’s best scoops of ice cream.
When local bed and breakfast owners Ken and Jenny Meister saw the 19th century, architecturally stunning house, once owned by the prominent Holman family was up for sale, they had an idea. “We thought the house looked like the perfect location for an ice cream parlour. The only problem is, we didn’t know how to make ice cream!” says Ken. They formed a business plan. “Western Prince Edward Island is dominated with soft serve dairy bars. We wanted to create a premium hard ice cream.”
The house needed lots of repair. After purchasing it Ken and Jenny were busy with hammers and nails. Daughter Sarah, one of the couple’s five children, was just 16 at the time, but determined to come up with the perfect vanilla custard base.
}Ice cream bars are made with numerous flavours of ice cream, sometimes one flavour or sometimes two or three. These bars are dipped in chocolate or crushed crumbs like the classic Key Lime Pie Bar.
chocolate. Eventually we settled on a rich, dark chocolate base, made with cocoa powder and dark chocolate chips.”
10-12 litres of ice cream at a time and freezes it quickly. Then, ingredients are added to the base and it goes into a blast freezer. This keeps the air from escaping the ice cream. After resting for 1-2 days, the ice cream is moved into a regular freezer to make it softer and scoopable.
“I read a lot of cookbooks and recipes about making ice cream. I would test out recipes and get my family to taste them. Once we found the samples we liked best, I developed my own recipe that was very creamy,” remembers Sarah, adding that she had to make a few batches every week, for four to five months before she was successful.
“The next challenge was finding the perfect chocolate ice cream base. I tried adding just cocoa powder, or melted
While she was happy with the results of the ice cream, she was making with her tiny ice cream maker, it was not practical for production. “When I started using the industrial batch freezer, it would churn the ice cream much faster. This would sometimes cause the ice cream to separate and turn into butter! I started adding slightly less cream and more egg yolks and sugar to emulsify it better.”
The batch freezer from Italy, holds
Today, Holman’s Ice Cream Parlour has over 100 flavours for customers to choose from. The flavours continually rotate depending on season and what the regulars are craving. The company is proud to offer ice cream made with local Prince Edward Island milk.
“Honeycomb has chunks of honey sponge toffee and vanilla ice cream. Salted Caramel Crunch has homemade toffee, in a salted caramel base,” says Sarah, “We make amazing Cookies and Cream with Oreos and a caramel swirl. Some of my personal favourites are
Family-run businesses are turning to ice cream to showcase local ingredients and flavours.
Raspberry Cheesecake, and S’mores, which has toasted marshmallows, milk chocolate and graham crackers.”
Waffle cones are made in house using flour, butter, vanilla, sea salt and brown sugar that gives the cone its colour.
Sodas are new on the menu this year. “I like the idea of adding handcrafted, natural sodas to the list. We have an antique soda fountain from the 1930’s. This, along with the house lends itself to the old-fashioned pharmacy style,” says Ken. “Soda can be so much more than the kind we are used to drinking. Great soda is made with natural flavours.”
Some of the sodas on tap include homemade ginger ale, made with just ginger, sugar and water, as well as root beer and lemon and lime soda. All can be turned into ice cream sodas.
The production space at Holman’s Ice Cream Parlour is just 252 square feet. The front service area is 468 square feet, with seating for 42. Outdoor there is seating for 34.
Out in Victoria, British Columbia, in another tiny production space of 250 square feet, with just a side service window is Kid Sister Ice Cream. Opened by couple Brett Black and Colleen Rode, in 2011, today the production is run by Colleen’s daughter Willow.
“We are a small batch company, dedicated to quality and sourcing both locally and organically,” says Willow. “We buy 10-20 kilos of local fruit at a time, then process and freeze for later. This year we even had a farm that grew Meyer lemons locally.”
Brett was always the ice cream hobbyist, even selling his confections at the local market, before deciding to open shop. The company had to downsize both space and staff this year, when the request for ice cream scoops dropped off, due to Covid 19. The kitchen used to have three people in production and a few people selling out front. Today, it is just Willow in production and one person working at the window.
All the raspberries, marionberries and rhubarb come from the one-acre garden, that is part of the 1910 house, Brett and Colleen own.
Ice cream is sold in pints and half pints. “The most popular flavours are tiramisu and salted caramel. The most popular vegan option is the coconut passionfruit. It is super creamy even without the dairy.”
As for sorbets, Willow says classic
flavours are always popular, such as lemon, strawberry, and lime. Sometimes customers like to mix it up with two flavours combined. “We have combinations that we swirl together in production like swirl of strawberry with lemon, or a swirl on mango, in coconut.” And then there are the seasonal crops. “We use fresh peaches in season to make sorbet. A frozen peach just never tastes the same.” Then, she adds, “My favourite sorbet in the fall is concord grape.”
Ice cream bars are made with numer-
ous flavours of ice cream. Sometimes it is one flavour or sometimes two or three. These bars are then dipped in chocolate or crushed crumbs, such as the classic key lime pie bar.
Ice cream is a summer favourite. The tradition remains as ice cream shops push the limits on flavours and product offerings. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef.
Specialty flour designers
CROSS-COUNTRY FARE
Bakeries are Canada’s most profitable industry: Farm Credit Canada’s statistics indicate that bakeries employ over 49,000 Canadians and generates five billion dollars in GDP annually. According to Statistic Canada, bakeries represent the second largest food manufacturing sector; bakeries are the fastest growing food sector, with an average annual GDP growth rate of 5.4 per cent since 2015: Bakeries were not as badly affected by the pandemic as other industries. In fact, during the peak of the lockdown, bakeries experience a boom not previously seen in the last twenty years, as more consumers sought comfort foods during uncomfortable times.
To celebrate our creativity and culinary contributions to the country, Bakers Journal is saluting bakeries from coast to coast. This is not a “best of” list, but aims to highlight bakeries for their contributions to the baking industry and their ingenuity in marketing or packaging to keep their business running during the pandemic. Many have not only thrived, but managed to help out their community during this difficult time. Keep in mind, this is not a full representation of every province, but we welcome more stories about your favourite pastry shop, break bakery or café. Bakers Journal welcomes readers to submit their favourite baked goods provider to editor@bakersjournal.com
NEWFOUNDLAND: MANNA BAKERY
This bakery’s slogan sounds like the name should be ‘Mamma’s Bakery’: “Food With Heart. Made With Care. EAT!”’ This family owned bakery has adapted to the pandemic with its easy to select take-home kits: The “Isolation Kit” includes two loaves of bread (white and whole wheat), three types of cheese and three types of deli meats for DIY sandwiches for quick lunches or
easy-going suppers. The same kit takes care of clients’ breakfast or snacking needs: Six assorted baked goods can include muffins and tea buns, six cookies and squares, and 200g of coffee.
NOVA SCOTIA: MASSTOWN MARKET
If you’re in the Nova Scotia area, you might be familiar with the Masstown Market Bakery, whose pies have been featured at the local Wild Blueberry Harvest pie eating contest in Truro, NS.
The bakery has grown from a smallscale production line in the early 1970s, with only one or two bakers and turning out a few basic products at a time. The bakery since grew to a much larger facility built in 2010, currently employing over 20 people and turning out hundreds of products daily.
The bakery is particularly proud of its sustainable Atlantic Seafood Pies, which have become customer favorites thanks to their own chef.
Masstown Market’s Bakery takes care of its local community throughout the year with donations of specialty decorated sheet cakes to volunteer groups, bread and rolls to community suppers, homestyle donuts or cinnamon rolls to hospitality events for 4-H. hockey teams, legion events and much more.
NEW BRUNSWICK: DINAH’S SOURDOUGH
Dinah’s Sourdough is named after Dinah, a nine-year-old, organic, whole rye sourdough starter who only eats flour from Speerville Flour Mill in New Brunswick. Dan Corbett, the bakery owner wears many hats as the baker, accountant, marketing executive and pianist. Corbett makes ten varieties of organic sourdough bread with a focus on heritage whole grains. The bakery is known for its humour and heart: Its “July 1st Strawberry Rhubarb Pie Fundraiser” acknowledges the difficult history of Canada: “we sold $20 organic Strawberry
Rhubarb pies with half the revenue going to Indspire,” said Corbett in his Inspirational Bakery entry. Indspire is a nationally registered charity that that invests in the education of First Nations, Inuit and Métis people, by disbursing financial awards, delivering programs, and sharing resources with the goal of increasing graduation rates for Indigenous students.
PRINCE EDWARD ISLAND: BRYSON FAMILY BAKERY
This waste-free bakery nestled in Charlottetown, PEI is attached to the family’s farm home. It started just one year before the pandemic hit, and has two tenets it continues to live by: to highlight local and Canadian ingredients and to advocate for environmental sustainability. The bakery uses a zero-low waste model of operation. Prior to the pandemic, they were phasing out plastic use in their bakery with compostable options; the Bryson Family Bakery encouraged its clients to bring their own reusable containers to the farmer’s markets where they would fill them for customers. Since COVID, their breads can be found at Coopers Red & White.
QUEBEC: DOUGHNATS BAKERY
Owner Nathalie Kaspy-Shtern (or Chef Nat) turned from criminology to baking, and tries to make the world a better place “one DoughNat at a time.” Kaspy-Shtern has been part of school fundraisers since its opening. The bakery have sells DoughNats at a discount to allow the schools to re-sell for events like Mo-vember and graduation fundraisers. Chef Nat believes “Sharing is Caring” and delivered DoughNats to front line health workers for every Montreal hospital. “We do so on a regular basis, randomly, and ensure that all hospitals are included. If ever we have anything left over, we deliver them directly to the emergency room staff from various local hospitals.”
ONTARIO: TERRA COTTA FOODS
Fundraising manager for Terra Cotta Foods,
Kym Taal confesses that the company’s typical fundraising business was cut down significantly because of school closures, but adds “we still found ways to help many groups reach their fundraising goals. In a usual year we help about 2500 schools fund raise through cookie sales and cookie dough fundraisers. This year we pivoted to help other groups… many of them were local to the community we live in, but others were spread far and wide across the GTA.” Taal adds that the bakery feels “it’s important to stay connected to our community and give back where we can.”
MANITOBA: UPPER CRUST BAKERY
This Selkirk landmark is known for its cinnamon buns, but its list of dainties keep its list of clients coming back. They’ve added pickles, veggies and fruit since the pandemic began, citing their slogan, “We’ll be there for you.” The family owned and operated bakery has been in business for over twenty-five years, and is opening up a catering service soon, to expand its services further.
SASKATCHEWAN: HOWARD’S BAKERY
Featured in the Globe & Mail after it was voted Best Bakery in Saskatchewan in 2013, this bakery is still going strong. When you’re in the heart of wheat-growing country, bakeries can really bring out their best, and Maple, SK’s Howard’s Bakery pulls out all the stops. “If you can think of it, we can decorate it” says the company’s website. The tearoom offers a breakfast and lunch menu, and they offer cakes for all occasions.
ALBERTA: BEST IN THE WEST
This Spruce Grove bakery helps out its local communities by donating baked goods to the women’s shelter and the youth shelter. Best in The West also donated fresh donuts to the local RCMP detachments as a token to them for keeping our communities safe, and also donated donuts to the local Fire Departments. The bakery organized youth to sing for those in the homeless shelter and handed out fresh cinnamon rolls. The bakery helped a local Lions Club for their auction to raise money by donating
baked to help others in Spruce Grove.
BRITISH COLUMBIA: PORTOFINO BAKERY
This Victoria, BC-based has been in operation since 2004 and has historically been active in giving back to the community, through donations to local food banks and supporting local farmers. “Since the COVID-19 pandemic, we find ourselves in a lucky position to continue operating in order to keep our local grocery stores stocked with Portofino products and families fed. Given we are in this fortunate position, we have ramped up our community support programs, said Matt Cimon, President and CEO of Portofino Bakery. “We have also donated products to Backpack Buddies, a BCbased charity that provides thousands of meals each month to hungry children and focuses on raising awareness around childhood hunger.”
Can you think of a bakery you would like to see on this list? Send Bakers Journal an email with your suggestion. We love to hear from bakeries around the world. / BJ
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COMMUNITY AND COLLABORATION
“Piano” is an instrument which derived its name from the Italian word, “slowly.” Toronto restaurateur and owner of “Piano, Piano” Victor Barry believes that when it comes to the restaurant business slow and steady wins the race. The pandemic tested many in the food industry, but Barry’s ventures remain due to a special partnership.
Afrim Pristine, M’aître Fromagier and owner of The Cheese Boutique discussed the opportunities created by newlyhatched entrepreneurs within the restaurant sector during the pandemic, in a talk sponsored by the Dairy Farmers of Ontario at RCShow2021. Pristine shared practical advice on start-up costs and market demand along with Victor Barry. Pairing with The Cheese Boutique to move products was a more than a daring move: it proved beneficial to both companies. Trust is key to getting clients, according to both Pristine and Barry.
Barry said, “This [partnership] is not something that is going to end.” By approaching Pristine, he was able to establish an unorthodox partnership. The duo spoke of ways to create private label products that resonate with customers, boost profits and harness the potential of co-packing and retail distribution.
Piano Piano is providing frozen pizzas for those who wish to top their own, or just have an excellent gourmet pizza as it is. But does the partnership dilute the revenue stream for either company? Not even close, say Pristine and Barry.
“It’s a massive learning lesson for us; we can’t just rely on one stream of revenue as
“Restaurants for the longest time have gotten the rap that they are the hardest businesses to run, with the smallest profit margins. I personally don’t believe that. If you know what you’re doing, I think you can do really well in a restaurant.” — Victor Barry
For companies who are looking to expand their line finding a company with similar ingredients or ethos could be key. After all, what is a pizza without the cheese? Recently, more pizzas have been experimenting with cheese that are not mozzarella, and gourmet clients love it. The Cheese Boutique’s expert fromagiers can recommend a cheese that would complement any topping, and now,
a restaurant,” stated Barry. “Restaurants for the longest time have gotten the rap that they are the hardest businesses to run with the smallest margins. I personally don’t believe that. If you know what you’re doing, I think you can do really well in a restaurant.”
Pristine agreed and added that diversifying offers an opportunity to survive the post-pandemic economy. “The great thing
is, I have this entire new revenue source now that we are doing pizzas now.”
Barry agrees. “The bottom line is really the amount of volume that you can just access,” he said, stating that restaurants are reliant on the amounts of seats it can fill. His small restaurant faced a challenge during the pandemic and had to find other revenue streams. “We don’t have 120 seats at Piano, Piano on Harbord Street... we can’t do more than that; we didn’t do Uber or takeout.” While the restaurant didn’t adopt third party delivery services like UberEats, or virtual kitchens, he decided that diversifying would be a better model for his line of gourmet pizza.
“I think we’ll focus our minds back on to what it is that we do the most, but we have created an entirely new revenue stream that is here to stay. And that is going to probably make as much — if not more — if it’s done right. In the long run, direct to customer retail will make more money over the long run, if we play our cards correctly and get it through Ontario, or
The Cheese Boutique found another revenue stream through a business that also uses fine cheese.
national, or North America. And I never would have done it, if we didn’t talk about it. And if the pandemic didn’t come along.” Added Barry.
Quality speaks for itself, and the average consumer is becoming more discerning in their taste. Pristine’s shop is known for high quality cheese and adding another cheese-related product to his line was not a stretch. Bakers considering approaching a neighbouring business may want to consider discussing complimentary products that highlight flavour, or how their baked good would make a good dessert for a meal, or a bread that would accompany any sandwich.
Barry said he broke through the noise by saying he was different, if not better than other pizzerias. “We use social media as our channels to get our information out there. And the truth is if you don’t have a large social media following you for whatever product you’re using right now, you gotta beg, borrow and steal: You got to get not be ashamed of asking for everything and reaching out to every possible food blogger.”
He also advocates looking at the larger picture and plan ahead when it comes to approaching online food bloggers or influencers. “Some people you know will do it for free because they’re super excited about food, the way that you might be excited about food.” Barry added that there is potential in partnerships with third party delivery programs like Uber Eats and Doordash, who also promote your food industry on their sites. “I think that there are some great ways to promote your product, and you have to be willing to suck it up a little bit on the on the finance side in order to get somewhere in the long run.” There had been times when he had to lower the prices of pizza in order to get them in certain stores.
He prefers regular customers over multiple single visit clients. “Take your time to build your biz, and, slowly, slowly (like the name of our restaurant ‘Piano, Piano’) it will build. Make good quality products, because you need people to come back more than once. A lot of times when restaurants open in Toronto, they get great reviews…but it’s just exciting because it’s new. Sure enough, in two years they’re not around anymore. I’d rather slowly, slowly, gain people, and then be huge in a year from now, than be huge now and then nothing.”
Afrim Pristine is a strong advocate for social media. “we have a pretty good
sized following as Cheese Boutique.”
Pristine says that one clients see an item, it draws awareness and builds an appetite in a way that advertising can’t reach. “There is an immediacy to want it. So, to use that as a platform, definitely. Whatever Ontario product, I put on Instagram, my sales, I see it directly in my store, and I’m buying more, which is amazing, but I honestly think the awareness I mean like, whether it’s from a retail aspect like myself or Victor who’s manipulating and cheese and creating an
amazing dish. We have to be proud of our products, first and foremost, we can’t use local products, just because they’re local that’s bonus. We have to be proud and use …”
Pristine states, “desperate times call for desperate measures, and that doesn’t have to be negative. When life gives you lemons, make lemonade or make pizza. I think that’s what Victor and I have clearly learned from COVID desktop but just let’s figure it out let’s figure it out. Let’s put our thinking caps on. Let’s hustle!” / BJ
BY ALICE SINIA, PH.D.
PEST-FREE PATIOS
With warmer weather and strict pandemic regulations beginning to lift, foodservice establishments can expect to see an uptick in foot traffic across Canada this summer season. As you prepare your restaurant for the post-pandemic rush, make sure pest-proofing your patio is on your checklist so patrons can have a pleasant outdoor dining experience. Below is a list of the most common offenders for patio pests.
Flies, as a nuisance and germ-transmitting pest, are a top offender for pests that linger around patios. They are attracted to food aroma, such as garlic, and breed in decaying organic matter, which if not properly cleaned and maintained, restaurant patios can be full of. Flies can transfer disease organisms when they touch food and table surfaces. They prefer warm temperatures and are most active from late spring
}to early autumn.
Cockroaches are attracted to food crumbs, spillage, waste and dark areas. While they do not need much moisture to survive, they are commonly found in damp areas, such as near a water leak, patio drains, gutters, garbage receptacles, flower beds and mulch. Because cockroaches are nocturnal and therefore most active at night, seeing one during the day can be a sign of an infestation. Even though
“Subpar sanitation is the primary cause of ant infestations — dirty dishes, unkept trash areas, crumbs around the patio and spills left for too long can attract ants and provide food sources.”
flies are twice as filthy as cockroaches, roaches still have a much higher health and aesthetic risk factor for the majority of patrons.
Ants come in a variety of shapes, sizes and colours, but if you’ve ever had an ant problem, you know that just a few can soon lead to the whole colony congregating on your patio. Subpar sanitation is the primary cause of ant infestations – dirty dishes, unkept trash areas, crumbs around the patio and spills left for too long can all attract ants and provide food sources. Once a few worker ants find the food supply, a major problem can occur if the rest of the colony
Ants, cockroaches and wasps are the usual patio pests that repel clients from what could be an otherwise welcoming patio experience.
establishes nearby, especially in a place like a patio where there is a constant flow of diners. Besides being physical contaminates of food, most ants can inflict painful bites and some species can sting, so they can be of health threat to patrons.
Mosquitoes, unlike these other patio pests, are attracted to the people themselves rather than the food. Mosquitoes feed on blood and are attracted to stagnant water –of which it only takes a thimbleful for them to breed.
Notorious for spreading diseases such as Zika and West Nile, mosquitoes can pose a bigger threat than an itchy bite to your customers, so ensuring no standing water and utilizing mosquito netting, repellants and traps can go a long way in keeping them away.
Stinging pests like wasps and bees can be particularly threating to guests and are attracted to flowers, plants, beverages and outdoor dining areas. Spills that do not get cleaned up in a timely manner or unmaintained garbage cans, especially recycling bins, can be large wasp attractants. While wasps are mainly nuisance pests and rarely go out of their way to sting, they can become hostile if they are disturbed, and their stings can be painful.
To help prevent these pests from affecting your patron’s outdoor dining experience, use these steps to fend off pesky patio pests:
• Utilize fans in your outdoor dining areas. Many pests such as flies and mosquitoes are not strong fliers and a flow of air will keep them away.
• Ensure patio pavement is
draining properly to prevent standing water, which attracts mosquitoes.
• Ensure any cracks in the pavement are quickly filled as they can easily trap crumbs, which pests will feed off.
• Maintain landscaping, avoiding overgrowth and over-watering.
• Clean up spills immediately as food and sugary beverages will attract pests such as bees, birds, ants, cockroaches and rodents to your patio.
• Utilize fly and ant bait stations on your patio to help keep them from bothering diners.
• Similarly, install mosquito and wasp traps to help control these flying pests.
• Ensure trash bins are as far from the tables as possible, emptied multiple times a day and the bins themselves are rinsed and cleaned out at least once a week to prevent organic matter from building up at the bottom of the bin outside the bag.
Baking it memorable
with Lantic & Rogers Maple Flakes and Sugar
INGREDIENTS
• 1/2 cup (113 g) unsalted butter
• 3/4 cup (90 g) Lantic & Rogers Maple Sugar
• 1/2 cup (100 g) granulated sugar
• 1 large
Maintaining a pest-free outdoor dining experience is always important for your patrons, but now more than ever. For patrons to be able to enjoy a meal out at a restaurant, while also taking in the summer weather is something many won’t be taking for granted this season. Because pests only need food, water and shelter to survive, a restaurant patio is a top destination for many pests. Ensure yours stays pest-free so your patrons can have the most pleasant dining experience possible. / BJ
Alice Sinia, Ph.D. is pest specialist and quality assurance manager/ regulatory/lab Services for Orkin Canada, focusing on government regulations pertaining to the pest control industry. With more than 20 years of experience, she manages the quality assurance laboratory for Orkin Canada and performs analytical entomology as well as provides technical support in pest/insect identification to branch offices and clients. For more information, email Alice Sinia at asinia@orkincanada.com or visit orkincanada.ca.
DIRECTIONS
1. Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang along the sides for lifting the blondies out after baking.
2. Melt butter over medium heat in a medium saucepan and then pour it into a large mixing bowl. Add maple sugar and granulated sugar and whisk to blend. Whisk in egg, vanilla, maple syrup, salt and baking powder until smooth. Add flour and fold it in until just combined. Once most of the flour is incorporated, add most of the chopped milk chocolate (reserving some for topping) and macadamia nuts and fold them in until evenly distributed.
3. Scrape the mixture into your prepared pan and spread it out evenly. Scatter the reserved milk chocolate chunks on top and sprinkle maple flakes over the surface. Bake for 23-26 minutes until the top is lightly golden, pu ed and shiny. It should still feel slightly soft in the middle. Transfer pan to a wire rack and let cool completely before cutting into squares. Makes 16 squares.
Change is in the air
This newsletter begins a new era for the Baking Association of Canada. There has been some restructuring within the association. Bakers Journal, Canada’s largest baking trade industry magazine is collaborating with us for the Bakery Showcase, as well as working on newsletters and press releases on our behalf. We look forward to our future collaboration with Annex Business Media for our Bakery Showcase.
Martin Barnett, Executive Director/ Acting General Manager of the Baking Association of Canada.
In the past, our work together has been one where Bakers Journal filled promotional responsibilities, published our newsletter and got to know our illustrious members through our networking and fundraising events. New goals between the magazine and
our association involves working together to create a more dynamic Bakery Showcase, and help inspire younger generations of bakers to take the helm.
The baking industry has changed in many ways, as the world has changed due
to the pandemic. The bakeries that didn’t respond to the crisis by providing online ordering suffered; many learned to adapt. Even “traditional” family-run bakeries had opted to create a website, offer their goods through third-party delivery services such as DoorDash, Skip The Dishes and UberEats. The message from both Restaurants Canada and the Ontario
Meet The BAC 2021/2022 Same values, new structure
The BAC is proud to stand by its Mission Statement, “To empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.”
We are a national baking industry association governed by the members. Volunteers are elected from member companies and serve nationally on the Association’s Board of Directors and various Committees. As the industry’s voice with government, BAC responds to key issues including nutrition policy, product labelling and the environment on the industry’s behalf.
We provide expert advice on nutrition, trends and the environment. We provide the latest resources to help your business
succeed through our Bulletin and Bakers Journal.
Members also are elected to manage BAC’s provincial Chapters. Additionally, BAC has full time staff and office based in Mississauga, (Toronto) Ontario to manage the Association’s day to day affairs.
Meet your regional representative:
British Columbia - Gary Humphreys Caldic Canada, Delta, BC GHumphreys@caldic.ca • 1-604-369-3664
Atlantic Canada - Mike Raftus Ardent Mills, Dartmouth, NS mike.raftus@ardentmills.com •1-902-483-7335
Ontario - Kate Tomic Caldic Canada, Mississauga Ktomic@caldic.ca • 1-416 937 2197
What does the drought mean for bakers?.
Meet the BAC: new faces, same valuesi
Industry Night with Cacao Barry
Government was to change, assess and adapt. Go digital, through initiatives like Digital Main Street, or go bust.
Other difficulties are arising, namely global warming. Canada is experiencing more intense summers causing droughts and wildfires. Reuters reports that wheat farmers are experiencing heat damage; Spring wheat, a major Canadian export is struggling in the Prairies. Persisting droughts in North America has affected the way Canadian wheat was traded. Canada’s domestic market stocks are declining, and Ukrainian and Russian wheat is competing.
These issues are affecting the price, if not the quality of wheat.
Many farming and environmental pundits are not optimistic. Severe drought conditions in Western Canada could mean a plunge in grain yields, and a hike in prices that will affect how bakers choose their ingredients and manage their budgets. Grain experts predicts production could drop by more than two million tonnes, or as much as 10 per cent if this continues.
However, all is not doom and gloom. The governments of Ontario and Canada are investing up to six million dollars in projects to help Ontario’s food processors improve their operations, and “adapt to challenges as we move beyond the pandemic,” according to Honourable Marie-Claude Bibeau, federal Minister of Agriculture and Agri-Food.
This is the time when change is in the air, and we should try to work together to find solutions. Creative thinking and environmental initiatives to preserve the land and our potable water are among some of the ways we can call attention to our plight. We can learn about our options, explore regenerative farming, take advantage of grants and experiment with new baking techniques. Bakers are inventive by nature, and these challenges will be met with new ideas and team work from all chapters.
Industry Night with Cacao Barry’s Online
Chocolate Academy
As part of the BAC’s commitment to educate its members on the latest in ingredients and techniques, we are proud to announce a virtual Industry Night set for October 20. Keeping bakers, patissiers and chocolatiers abreast of the
latest in ingredients and trends, we look forward to seeing familiar and new faces.
Friends of the program, and program sponsors Cacao Barry Chocolate, are presenting a Virtual Class for Industry, from the Chocolate Academy in Montreal on October 20. This event is in conjunction with the VIU Professional Baking and Pastry Art Program, and the BAC.
During this session, instructors from the Academy will discuss the composition and application of several new chocolates, including the WholeFruit Chocolate, and
Ruby chocolate by Callebaut, and the RaRe chocolate collection by Cacao Barry. As well, they will offer unique perspectives on the task of tempering of chocolate.
In partnership with Cacao Barry, VIU is proud to announce the launch of the Spindle Whorl dark chocolate. This signature chocolate was created with the Or Noir program, and students in the Baking program assisted in the design of flavour profile of this unique chocolate. It will be available at the Nanaimo Campus of VIU starting October 21. / BJ
A ‘FRESHBAKED’ PERSPECTIVE
Jennifer McConnell was among many whose consulting company was upended by the pandemic. Unlike many, McConnell turned quickly from advising bakeries and teaching to transforming her business into a working bakery. Previously a private chef who trained at George
Brown College, her ties as a mentor within the Big Sisters initiative led to her current career.
McConnell’s skills in designing and implementing culinary classes for commercial chains like Loblaws, LCBO, and Longo’s trained her to keep an eye on food trends and what the public wanted to
learn. Then, in 2020, her successful business of teaching and catering collapsed. “I started working at a ghost kitchen and making baked goods again. So, that’s kind of where I’m at now…I haven’t been a full time commercial [business] since probably 15 years,” laughed McConnell. “So, it’s kind of been a nice
change to kind of get back to my roots. I’ve been a baker for 32 years, since I signed my apprenticeship papers.”
The township of Georgian Bay is known for its farms and homegrown jams and jellies. McConnell incorporates much of local farms’ produce to her line of baked goods, which reduces a lot of
FreshBaked used to incorporate cocktail-making with baking techniques for classes; what better way to end a lesson than enjoying cocktails?
food waste, and introduces many to the delights of farm-to-table cuisine. Normally, the small businesses would reach out McConnell to ask for donations of gift cards for their fundraisers, but 2021 was different for FreshBaked and for the local small businesses. “A local nursing home purchased food gifts for me to donate to the local hospital for the staff.” She also donates to Guesthouse Shelter, which is a homeless shelter in Midland, ON.
“I was involved with Guesthouse for about 10 years as a volunteer, and I just really saw the need for wholesome food; Being a baker that’s very much on the forefront. There’s no other reason that we eat baked goods is other than the enjoyment, there’s no nutritional value in a doughnut. To me, baked goods, especially sweets are all focused on celebrations and treats and happiness. And I really wanted to project that to the clients in a homeless shelter who don’t really have a lot of little daily things to celebrate. They might not meet friends for a coffee and a cookie, but my company can bring that to them, by bringing doughnuts on Donut Day and a little card. I am still working with The Guesthouse actively, I am in the process of hiring some of the folks that live at the shelter to offer them a job-training program in my bakery.”
McConnell finds “baking is such a dying art.” She recounts times she’s had parents approach her not to encourage their child, fearing that culinary arts might not be a viable career plan. “It’s unfortunate, there’s still that thing, that ‘oh, you’re like Betty Crocker, it’s a hobby.’ I love what I do. I’m passionate about baking, and everything goes with it.
}“It’s
unfortunate, there’s still that thing, that ‘oh, you’re like Betty Crocker, it’s a hobby.’ I love what I do. I’m passionate about baking, and everything that goes with it. It’s a wonderful career.” —
It’s a wonderful career.” She adds that hopefully, an apprenticeship for someone would mean job skills that would lead to manufacturing or a position within an industrial bakery or grocery store bakery.
McConnell continues to share her passion by mentoring with the Big Sisters. “I’m a youth mentor to a young teenager. I also a volunteer with them as part of their gay and lesbian initiative. Once a month, they have a ‘Go Girls Campaign,’ an empowerment campaign for young girls. Last summer with COVID, I started teaching them baking classes on Zoom. So that’s how I really got started with Zoom: We all bake together, and the kids just love it. it’s therapeutic and the kids are, you know, 12 to 13, hopefully thinking about careers, and I also teach them, yes, this is a career path…you can make a livelihood of it.”
McConnell saw the opportunity to offer Zoom classes outside of the Big Sisters program. Taking stock of her time and her skills; She missed interacting with clients. “I just found it was really quiet and I missed teaching and I just missed being in the kitchen.”
McConnell then pivoted from consultation to online culinary teacher, by creating online baking lessons through her website, and offered to deliver the ingredients a day before, for anyone who lived within an hour’s radius of Georgian Bay.
“You buy a ticket to the cooking class, and you get the Zoom link, and we all go on together. I’m hard of hearing, so I only do 10 people. We
Jennifer McConnell
keep the classes small, and we go from start to finish, and then we all enjoy it together. The last one I did I did, was a S’Mores pie and we learned how to make Caesars with pretzels.
“We made a Caesar with big giant jumbo pretzels, shrimp and all the fun things on it, and I teach that for a US company, though it’s all a Canadian based. We also did a s’mores pie, like on the barbecue or dessert, and then everybody kind of sits down (online) and eats it together.”
McConnell particularly enjoyed the communal aspect to the classes, where people could sit together, albeit virtually, and partake of their
labour. “The whole family all sat down together and on their communal zoom chats and all ate together. It’s a different concept, I also offer classes for people that live internationally, and then I send them a shopping list.”
Once the classes are concluded, McConnell and the participants stay online to share the meal they made, tucking in to homemade pizzas and dessert as a reward for their hard work.
McConnell finds that between Zoom classes and her work with Big Brothers and Sisters keeps her busy. Now that the pandemic has lifted some of the restrictions to indoor group activities, she hopes to return to in-person teaching soon. In the meantime, her supper and cocktail courses are worthy of a toast. Cheers to FreshBaked’s initiative! / BJ
DOUGH DEVELOPMENT
Our
Lallemand Baking offers solutions to improve your process, save time and energy, while keeping a clean label. Achieve
Professional Course Guide for the baker
Are you looking to learn a new skill? Hone a specific craft?
Welcome to the Bakers Journal Professional Courses Guide 2021. 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 2021 are proud to serve the baking community. Check out what our education system can do for you.
At Canada's number one culinary school, embrace your appetite for inspiration in the kitchen through hands-on learning in programs like our new Baking and Pastry Arts diploma.
CHOCOLATE ACADEMY
The Chocolate Academy™ Montreal offers classic, specialized and innovative classes with our skilled technical advisors as well as with talented and renowned guest chefs for pastry chefs or chocolatiers. Courses are both offered in English or French.
We also offer a range of digital and virtual courses for all levels.
Visit chocolateacademy.online for a free trial or chocolate-academy.com for the courses located in Montreal.chocolate-academy.com
CANADORE COLLEGE, SCHOOL OF CULINARY ARTS
North Bay, ON Canadore offers quality full-time programs including Culinary Skills – Chef Training and Culinary Management,as well as part-time and apprenticeship options. Our culinary training facility includes classrooms, experimental and production kitchens, and Canadore’s very own casual fine dining restaurant. We have awardwinning chefs de cuisine and experienced professors that will train you hands-on for a career in this versatile industry. 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
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
GEORGIAN COLLEGE
Barrie, ON
Continuing education programs and courses in bake theory, patisserie, techniques and baking. georgianc.on.ca
NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY (NAIT)
Edmonton, AB
NAIT is a leader in culinary education, with fulltime, 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
NIAGARA COLLEGE FOOD AND WINE INSTITUTE
Teaching excellence at the Canadian Food and Wine Institute.
Located at Niagara College’s breathtaking Niagara-on-the-Lake Campus, nestled in the heart of Niagara’s rich wine and culinary country, the Canadian Food and Wine Institute (CFWI) provides students with valuable hands-on experience and academics in all aspects of culinary, baking, food innovation, wine, spirits and beer. Niagara College is home to Canada’s first teaching brewery, teaching Distillery and commercial teaching winery, along with a world-renowned full-service teaching restaurant that focuses on local and seasonal cuisine.
Fortified by the teaching vineyards, hop yards, and organic gardens, CFWI delivers an unmatched learning environment.
Niagara College offers the following programs:
• Artisan Distilling
• Beverage Business Management - NEW in Fall 2021!
• Baking and Pastry Arts
• Culinary Skills
• Brewmaster & Brewery Operations Management
• Culinary Management (Co-op)
• Winery & Viticulture Technician
• Culinary Innovation & Food Technology (Co-op)
• Cook Apprenticeship
Please note that both the Culinary Skills/ Management and Baking programs are now continual intake. CFWI will be accepting students in September, January and May. canadianfoodandwineinstitute.ca
SOUTHERN ALBERTA INSTITUTE OF TECHNOLOGY (SAIT)
Calgary, AB
At Canada’s number one culinary school, embrace your appetite for inspiration in the kitchen through hands-on learning in programs like our new Baking and Pastry Arts diploma. Apply now. SAIT.ca/PastryArts
BY JANE DUMMER
UPCYCLED INGREDIENTS
What’s old is new again; How upcycled ingredients support a circular economy
Upcycling is a relatively new term for an old concept of using food processing by-products to generate new food products. Years ago, we made sausages from meat scraps and jams from overripe fruit. Currently, the Upcycled Food Associations defines upcycled foods as those that use ingredients that otherwise would not have gone to human consumption, are procured, and produced using verifiable supply chains and have a positive impact on the environment.
Many upcycled innovations in baking are possible due to advances in food technology including milling. Okara flour is made from pulp generated during soy beverage production. Coffee cherry is a by-product of the coffee bean harvesting.
}Sales, The Coffee Cherry Co. explains, “Commercial bakeries are increasingly familiar with upcycled ingredients, particularly in the last two to three years as more ingredients have been introduced to the industry. Many commercial bakeries are evaluating Coffee Cherry
The challenge is educating bakeries on the nutritional and functional benefits of these upcycled ingredients, and how to incorporate the ingredients effectively into their products.
Spent grains are a nutrition leftover from the beer brewing process.
Cher Mereweather, President & CEO, Provision Coalition Inc. describes, “Familiarity with the term upcycled has grown over the past five years thanks to action taken by the major food and retail brands. According to data from Upcycledfood.org, 60 per cent of Canadians are interested in purchasing upcycled products. Due to the complexity of the food and beverage supply chain, the industry hasn’t moved as fast as other sectors, but consumers are ready for it. We’re currently working with Vision Bakeries based in Georgetown, Ontario who has successfully taken a waste by-product (okara) from a tofu manufacturing facility in Toronto and produced okara flour, which they are using to create muffins and cupcakes. Okara flour is gluten-free with an excellent source of fibre and has a similar flavour profile as white flour.”
Carole Widmayer SVP Marketing &
for inclusion in breads, cookies, and other baked goods. It is created by dehydrating skin and pulp of the fruit that is the by-product, when coffee cherries are processed to harvest the green coffee beans. It’s dehydrated using a proprietary process that cleans the fruit and dries it to a specified level, ensuring the ingredient is 100 per cent food safe. The dehydrated ingredient is finished either by milling it into a fine flour, or a coarse flake. Both are used in baking. The challenge is educating bakeries on the nutritional and functional benefits of these upcycled ingredients, and how to incorporate the ingredients effectively into their products. Fancy Pants Cookies are one of the newest products on the market incorporating Coffee Cherry. It can also be seen in Marigold Keto Brownie Fat Bombs.”
Dan Kurzrock, CEO, ReGrained describes, “ReGrained SuperGrain+® is an ingredient made from upcycled
brewers’ spent grain (BSG) using our patented process. ReGrained works with brewery partners to rescue the grain after they have extracted the sugars needed to make beer. Our unique technology unlocks the remaining fibre, protein, and other nutrients in BSG, while preserving its flavour, and converts the by-product into ingredient flour. ReGrained SuperGrain+® delivers a minimum of 3.5-times the fibre and 2-times the protein of whole grain flours. It also contains prebiotics, which support healthy digestion. In baking applications, it functionally performs like a dark rye and provides a natural colour. SuperGrain+® does not add functional gluten and offers both water holding and oil binding capacity. DOUGHP is an edible and bakeable cookie dough brand working with ReGrained’s Upcycled Food Lab to develop their Beast Mode Brownie flavour. This limited release item incorporates SuperGrain+® into a sweet indulgence with 6-times the fibre and 2-times the protein than conventional flours. This flavour launched in April 2021 and remains one of their best-sellers.”
All great news. The upcycled ingredient opportunity offers bakeries to innovate and bring delicious, nutritious products to market while supporting a circular economy. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
Okara flour is made from pulp generated during soy beverage production, reducing waste and creating an edible product.
