CAKE & LOAF of Hamilton, Ont., shares its recipes with the world.
BY COLLEEN CROSS
IS BREAKFAST BACK?
Tim Hortons announced a new limited-time line of maple bacon breakfast sandwiches in early Au-gust. Product announcements from the company are common and regular, but this confident rollout of a new signature product got my attention.
When such a major player puts money on a headlining product like this, or at least puts effort into luring customers back, it signals that breakfast is back as a chance to eat out – or at least buy take-out.
With much of life returning to normal, and many Canadians going back to the workplace, going out for breakfast may be back but it’s not the same.
“Breakfast is the meal occasion that is most rooted in habit,” said Joel Gregoire, associate director for food and drink for Mintel in a recent report from the consumer research company. The pandemic, however, has forced change on the occasion with shifting work arrangements. In this next normal, food-service operators need to ensure that individuals can get the menu items they crave with mini-mal friction using the technology they rely on. When it comes to breakfast foods that are made to be prepared and eaten at home, options that provide added ease and flexibility along with a focus on health and satiety align with Canadians’ demands in the occasion.”
What’s motivating your customers to eat out for breakfast? According to the report, called “Breakfast Eating Habits – Motivations and Attitudes – Canada – 2022,” it’s convenience and “hero” items on menus. If ever there were a hero item, it’s got to be the maple bacon breakfast sandwich.
Key takeaways from the report: where Canadians say they get breakfast from has remained remarkably stable; convenience and “hero” items on menus are the top traffic drivers for restaurants at breakfast; ordering takeout at restaurants is the main way Canadians get breakfast at food service; the pandemic has allowed for more time for breakfast; and ease, nutrition and speed are top of mind when choosing breakfast foods.
What’s motivating your customers to eat out for breakfast? Convenience and “hero” items on menus.
Data from Technomic suggests that overall, breakfast grew on menus by four per cent in the year between the first quarter of 2021 and the second quarter of 2022. A promising trend.
Mintel notes that habit is a particularly potent force at breakfast and that, not surprisingly, good cof-fee is a must at breakfast for food service.
What are people eating for breakfast outside of the home and office? Traditional breakfast foods continue to resonate with Canadians and younger people eat a wider variety of breakfast foods.
Technomic research reports that breakfast pizza is popular and fish sandwiches are showing 53 per cent growth as breakfast entrées, often in the form of bagel sandwiches with smoked salmon. A sandwich like this pulls double duty as a portable and protein-packed breakfast, making it a more convenient and healthy choice, the company suggests. Classic comfort food offerings like Belgian waffles and eggs Benedict and Florentine are also appearing on menus.
How has breakfast been at your bakery? Are orders getting back to normal? Are you seeing regulars return or meeting new customers? Are sales steady, up or down?
If your breakfast business needs a boost, consider some of these market factors and motivations as you adjust your menu or service to try to bring back that breakfast base – or create a new batch of breakfast regulars.
Connecting with your customers working from home is important – whether you do that through ordering apps, telling stories on social media, creating loyalty programs or getting more involved in your community. For inspiration, check out some of Cake & Loaf’s activities in our cover story this issue! Follow them on social to understand how cutting-edge marketing is most effective when it also has heart.
We wish you and your bakery’s fans a return to normality and profits as we head into fall. / BJ
AUG/SEPT 2022 | VOL. 82, NO. 6
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MacKie to step down from ABA to support family ¦ industry news ¦
briefly | Unlocking new uses and health benefits of wheat; How the supply chain crisis brings opportunities; Le Duff Group acquires Lecoq Cuisine Corp. | for more news in the baking world, check out our website, www.bakersjournal.com
Rita Gower retires from VIU and BAC
Rita Gower chef instructor and chair of the Culinary and Professional Baking and Pastry Arts programs at Vancouver Island University, recently retired from the Baking Association of Canada where she served on the B.C. Chapter committee.
According to VIU, Gower, pictured here, right, started out in the culinary world as a Red Seal cook, apprenticing under Culinary Olympics luminary Fred Zimmerman in Calgary. She then worked as a pastry cook at two high-end restaurants in London’s West End, followed by stints at Vancouver’s Meridien Hotel (now the Sutton Place) and Sooke Harbour House.
Gower, who has owned and operated several small baking businesses, has been at VIU since 2004 as an instructor in Culinary Pastry and Professional Baking and chair since 2018. She has a Red Seal in baking and in 2016 earned a master’s in education.
On behalf of the BAC and the BC Chapter, Martin Barnett, executive director of the BAC, described the key role Gower played in the profession, the industry and the association and thank her for her service: “Rita was the perfect colleague: whenever we came up with crazy ideas, she would look skywards, roll her eyes, get out her notebook, write down all those ideas and make them work.”
The American Bakers Association announced that longtime president and CEO Robb MacKie will step down at the end of 2022 to focus on family matters full time.
“For 27 years, 17 as president and CEO, it has been my deepest privilege and honor to serve the baking industry,” MacKie said. “I have devoted my full passion and energy to protecting and growing this noble industry that feeds our country and communities.”
“Robb has made a huge, positive difference in our business lives and personal lives,” said Cordia Harrington, ABA chair, and founder and CEO of Crown Bakeries. “I respect his decision to place his family first and am very grateful for Robb’s dedication and service.”
MacKie will serve through the end of 2022.
Health Canada announces new regulations for supplemented foods
Health Canada has announced new regulations for supplemented foods, that is, pre-packaged foods such as snack bars containing one or more added ingredients, such as vitamins, mineral nutrients, amino acids, caffeine or herbal extracts.
Examples of supplemented foods include beverages with added minerals, caffeinated energy drinks, and snack bars with added vitamins.
Scientific studies suggest that the ingredients added to supplemented foods can be harmful if consumed by vulnerable populations, such as children or pregnant people or if overconsumed by the general population, Health Canada said in a news release.
Under the new regulations, all supplemented foods will have a standardized Supplemented Food Facts table, which includes information on the amount of each supplemental ingredient added. This table is similar to the Nutrition Facts table that currently helps inform Canadians’ food choices. For more information, visit canada.ca.
BE THE CHANGE
Nicole Miller and Josie Rudderham have weathered much change in more than a decade in business. The owners of Cake & Loaf Bakery in Hamilton, Ont., have learned to meet change and upheaval – in the world, the community and within their business – with energy and purpose in a way that keeps their evolving bakery in line with their values. Those values are set out on their website and consistently reinforced: local, healthy, delicious and responsible.
Hamiltonians Rudderham and Miller, at ages 20 and 21, respectively, crossed paths through Niagara College’s bakery apprentice class (later
completing baking programs at different times at George Brown) and decided in 2007 to start a business together.
“We connected over our shared desire to open our own businesses,” Rudderham says. “Bakeries with a difference – that were environmentally sustainable. Bakeries that put strong values over profit in every decision made. An accepting and open environment that would foster creativity and trust, free of the sexual harassment and the toxic environment that can be so common in some kitchens.”
The two trust each other and have worked well together through many phases, including renovating a century-old building,
incorporating in 2010 and opening their bakery in 2011, winning the Food Network’s Donut Showdown in 2014, winning community awards and the Telus/Globe and Mail Small Business Challenge in 2015, scaling up their business then scaling it down to its essence and publishing a cookbook in 2022.
Cake & Loaf grew quickly as people discovered the friendly, mindful bakery with its tempting savoury and sweet treats, coffee and specialty beverages. On the advice of business coaches, they created six departments – savoury, bread, front of house, pastry and cakes, confections – and an overarching administration department.
2018 was a difficult year that saw them come out stronger. Says Rudderham: “Although we had seen so much success, we still weren’t making a profit and we really had to re-examine everything about our business . . . . We had been trying to make an untenable position work for too long and something broke. It was mostly a matter of reprioritizing and cutting back some of our most loved but not at all profitable products. We went back to basics and focused on what was really important to us.”
LIVING WAGE
Part of Cake & Loaf’s “healthy” creed is the health of their staff and the partners have paid a living wage since 2015.
Nicole Miller and Josie Rudderham credit their successful co-ownership of Cake & Loaf to building a high level of trust and professionalism.
A living wage reflects the hourly wage a worker must make, working full time, to meet their basic needs in any given community, including discretionary costs that enrich people’s lives. With encouragement from the Hamilton Roundtable for Poverty Reduction, and with help from Living Wage Ontario, they committed to keeping up with the wage and championing it to provincial and municipal governments and the media.
}“It was a very gradual thing, because we had to honestly calculate with all their data, what the living wage would be and how we could reach that goal,” Rudderham says. “It was small, incremental increases on pricing and things. The customers didn’t blink.”
When they went public with their new practice, reaction was overwhelmingly positive. People travelled from all over southern Ontario to show their support. Rudderham says, “We weren’t expecting that. We knew how important it was to us. We just didn’t know if customers would get it. There’s a certain level of fear. We’re the forerunners for a new model.”
She is particularly passionate about pay equity and
respect for the culinary trades.
“It shouldn’t be that you have to pick quality of life over working in the culinary field. I know very few people who are able to meet their needs without having a working partner. I think every business should be focused on paying a living wage.”
“We have seen so much value in terms of less sick days, less turnover, more
seeing how they move in the kitchen tells them a lot about a person and whether it’s a natural environment for them.
“I sit somewhere between the technical and passion for baking. I do think there’s a natural talent involved. I have trained enough bakers to know that some people have it, and some people could but they would have to work really hard. Obviously, a hands-on trial is ideal. The passion flows into how people move and how they interact with not only the ingredients but the peers around them. In the beginning, we definitely did try to hire people that were very talented or fill the gap that we didn’t have. But in the end, it’s been personality over anything else that keeps people in the job and growing.”
“Nowadays people want you to be flexible,” Rudderham adds. “They want to know they have a path to some other position or leadership. Just because you were hired as a baker doesn’t mean you have
‘We saw a shift in a sense of ownership when we switched to living wage partially because we promised them something and then we did it.’
– Josie Rudderham, co-owner
investment in our business.
We saw a shift in a sense of ownership when we switched to living wage partially because we promised them something and then we did it. It sends a strong message to your employees that you get their struggles. We never made much more money than our employees anyway. But some people do. Some people have a different lifestyles than their employees. This lets them recognize that you get it, and when you’re doing well, that’s reflected in their pay.”
HIRING AND TRAINING
They do hands-on trials for new employees: a morning in the kitchen. Miller says working with someone and
FOCUS ON COMMUNITY
Another type of injustice they actively battle is food insecurity. Says Rudderham, “We’ve been supporting this charity called Food4Kids for nine years. They provide backpacks of food to kids who access breakfast programs during the week. So, kids come to school, and that might be the only meal that they have for the day. (This program) real-ly helps you understand why people might be in this situation and the types of very normal people who had been living successful lives, when something happens, like their house burns down, and all their resources are gone. We usually do the breakfast gala every year. We give away a couple hundred muffins and a bunch of restaurants come and provide a breakfast.”
to stay there.”
Their managers are people they’ve worked with for years. “We just have such a high level of trust in them. And they have worked with us for so long and we know them so well. You can trust your gut. It’s a really nice place to be,” Rudderham says.
Both partners worked in banking before opening Cake & Loaf. Rudderham saw firsthand through mortgage applications what applicants in various trades earned and what education they had. You have bakers who have been through years of apprenticeship schooling, a decade of training, and they’re still topping out at $15 an hour. That’s unfair.”
Yet another way they strengthen their community is by sourcing ingredients and supplies locally. Their longtime suppliers are very accommodating, dropping off items in small amounts as needed. “We’ve not shifted much over the years. Loyalty is important,” Miller says. They work well as partners because of a synergy – they don’t overlap in their roles – and the ability to build off each other’s ideas without taking things personally.
“There is a high level of trust,” Miller says, adding, perhaps surprisingly, “I think it helped that we were not friends first before going into business.”
Rudderham sums up their motivation for actively pushing change: “We all build the world we want to live in with our daily actions. No one does it perfectly but thoughtful actions do lead to long-term change and we exist in a world now facing the consequences of a century of convenience over longterm considerations.” / BJ
Vegan Hazelnut Stacks are featured in Cake & Loaf’s cookbook.
¦ concepts for success ¦
BY DIANE CHIASSON
FOUR EASY WAYS TO ATTRACT CUSTOMERS TO YOUR BAKERY
These strategies will help customers find and choose your bakery and your delicious products
Whether you just opened a new bakery or want to increase your existing bakery business, there are three major things you need to do to keep your bakery business growing: attract new customers, retain existing customers and provide impeccable service.
It’s no secret that the bakery industry is incredibly competitive, and you need to find various strategies to attract new customers if you wish to stay in business. Here are four easy ways to continue attracting customers to your bakery.
}2. GO THE EXTRA MILE
Scent marketing uses natural and artificial scents to draw in customers, enhance their experience and establish an ambiance.
1. SELL THROUGH AROMA
You constantly have to tempt and attract new customers. One way to do that is to start using the power of scent in your bakery. I am sure you have experienced some scent tricks that Cinnabon has been using forever. The sense of smell connects directly to your brain’s memory and emotional centres, and that’s why the smell of warm cookies reminds me of my childhood. Scent marketing uses natural and artificial scents to draw in customers, enhance their experience and establish an ambiance.
Perhaps it’s the right time to move one of your ovens near the front of your bakery so that the smell hits your customers when they walk in the door. Consider baking some of your most flavourful bakery items at a particular time of day to attract hungry customers. Consider heating sheets of brown sugar mixed with cinnamon, without any rolls, to keep the sweet aroma in the air. You may want to use small diffusers or even consider installing a few fans throughout your bakery.
While excellent food is vital in attracting and retaining customers, just keep in mind that their overall experience with you, your bakery and your team members matters a lot. Making your customers feel welcome is an important component of a positive customer experience. Acknowledge customers as soon as they walk into your bakery. Getting to know your regulars personally will significantly benefit your business. Greeting customers by name and with a smile or taking the time to chat with them will help establish more intimate relationships and keep them coming back over and over again. Make eye contact and smile if you are on the phone or busy with another customer. Treat your customers like royalty. Offering personalized service is the key to excellent customer service. Ask for their birthdays and anniversaries so that you can surprise them with one of their favourite baked items. Make sure to thank each customer at the end of a transaction. These special attentions will also increase your chances of them sharing positive comments about your bakery with their friends and family members.
3. BAKERY DESIGN, PRESENTATION AND AMBIANCE
One of the most important things for attracting new customers is a big outdoor sign. You want to be seen. Choose an exciting and colourful branded design for your outdoor sign, but make sure it’s totally distinguishing you from other similar operations. For example, see if you could place a colourful chalkboard panel in front of your door or patio. All your signage should be consistent and complement your bakery’s image and brand. Don’t cover your windows with huge posters or loud graphic designs as your visitors will not be able to see anything inside.
When customers walk into your bakery will notice first the colours, lighting, food
presentation, furniture arrangement, staff uniforms, cleanliness and so on. Will you be updating your menu for the upcoming autumn season? Are your tables and chairs comfortable? Is your bakery an open concept, or is it cluttered or cramped? How are your shelving and displays? Are they neat and full of products? Do they invite customers to buy?
Try to find something unique and extra special about your bakery and mention it in your marketing; it’s a sure-fire way for customers to recognize and remember your bakery.
4. HELP LOCALS FIND YOU
It is crucial to make it easy for customers to find your bakery. You should always use a combination of offline and online marketing tactics to reach your customers. As I said before, you simply cannot underestimate the power of the internet, and the fastest way to get more customers is to use both the internet and social media. Figure out how to promote your bakery on Instagram. Post colourful and interesting photos with a whole bunch of hashtags, as well as your bakery name and location. You should always encourage your customers to publish these posts.
Create your bakery profile on Google, TripAdvisor, Facebook and other platforms. Fill it with your bakery photos, menu descriptions and other relevant information. Invest in search engine optimization (SEO) to appear high up in search results for relevant queries. Use the right keywords, create unique content that will offer value to your customers, optimize your website for mobile, make online ordering a seamless process. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
SWEET ENDINGS
Ontario’s Niagara region is blessed with the perfect soil, and weather conditions, for an abundance of fruit for desserts and grapes to turn into awardwinning wines. As pastry chefs, we are always striving to balance menus with a list of plated desserts featuring something that will appeal to everyone.
How can restaurants pair fruit desserts with wine? What about various chocolate and nut desserts? How can these pairings increase profits at your bakery-café or restaurant?
When picking a wine to pair with desserts there are certain elements to consider. The acidity of the wine helps to enhance fruit desserts. Both the intensity and the sweetness of the wine need to match the dessert, without overpowering it. Additionally, placing complementary wines directly on the dessert menu is an effortless way to suggest and guide your customers in their selections.
}Inn on the Twenty, a boutique hotel, is part of the Vintage Hotel collection of properties. Set at the peaceful entrance of Niagara region’s wine country, in Jordan, Ont., the cozy, wood-beamedceiling inn offers 28 rooms that are all individually decorated. Private gardens, fireplaces, whirlpool tubs and a day spa add to the spirit of relaxation. The real draw for food lovers, however, are the sumptuous cuisine and wine pairings. And as everyone in the pastry world knows, the last course is the true finale.
Chef Clyde Pereira makes a raspberry mousse covered with a dark bitter chocolate glaze: “When you crack open the bombe, you see this beautiful pink interior from the raspberries.”
Placing complementary wines directly on the dessert menu is an effortless way to suggest and guide your customers in their selections.
The inn’s restaurant features a full farm-to-table experience. Clyde Pereira, the pastry chef, takes full advantage of each season’s local harvest. “We get our fruits and vegetables from local suppliers in the Jordan and Vineland area. We try to preserve as much of the fruit as we can in the summer. We make our own preserves, like peaches and apricots, with icewine. We also preserve whole fruits, such as apricots, raspberries, blueberries and currants, in simple syrup for later use.”
Born and raised in Mumbai, India, Pereira attended school to study hospital-
ity management. “I used to always bake with my grandmother as a child.” There he learned the art of using spices to subtly enhance the flavours of his baked goods. “This led me to follow a path in the pastry industry. I initially worked for a few large hotel chains, in India. Eventually, I wanted to enhance my skills, so I moved to Canada 12 years ago. Then, I started working for a wellknown, local favourite bakery in Niagara-on-the Lake.”
Today, as the pastry chef at Inn on the Twenty, he has two other members on the team. “I oversee the planning and preparation of the dessert menu for the fine dining restaurant and all the banquets. We usually create everything from guest amenity plates, that they put into rooms before the guest checks in, to sweet tables and wedding cakes.”
Pereira favours apples and pears on the fall and winter a-la-carte dessert menu. First, he points to his decon-
structed Gala apple strudel. This he crafts and then assembles using flaky phyllo crisps, apple icewine compote, icewine jelly and candied nuts. The latter includes a melody of pistachios, pecans, almonds and cashews.
What does the restaurant pair with such a dessert? Christophe Hermez, general manager and sommelier at Inn on the Twenty, suggests the 2017 Cave Spring Vineyard Riesling Icewine. The winery sits on the Beamsville Bench, a sloping terrace in the Niagara Escarpment overlooking Lake Ontario. The winery is known not only for Riesling but also Chardonnay, Pinot Noir, and Cabernet Franc. About the icewine pairing, Hermez says, “The intense aromas of apple and pear, pair well with the flavour of the dessert. Most importantly the acidity of the wine will highlight the freshness of the local fruit in this dessert,” he advises.
For another dessert, Pereira slowly poaches Bosc pears, in red Gamay wine, and serves them plated alongside
Notes from the Executive Director
The dog days of summer are with us and “hots and hams” are flying out the doors of all our bakeries. It’s warm in our workplaces and it is important to make sure you and your staff are well hydrated. Don’t wait until you feel faint and dizzy: take breaks, drink water and stand in the walk-in cooler for a few minutes. If you are a supervisor or owner, put in place some strategies for dealing with the heat. “An ounce of prevention is worth a pound of cure,” as the saying goes. Your team will be happy and healthy and just as productive during these busy weeks when they know that the most important resource in the bakery is human!
BREAD BAKERS GUILD FREE RECIPROCAL MEMBERSHIPS
Did you know that as a BAC member, you can sign up for a free membership to the Bread Bakers Guild of America (BBGA)? Register at https://members. bbga.org/page-1603681 and use the code BAC2204.
BBGA NEWS
FALL EVENTS AND PROFESSIONAL WORKSHOPS
This fall the Ontario and B.C. Chapters are planning exciting educational events for members. See this Bulletin for more information and registration forms.
GOLF FUNDRAISING OPPORTUNITIES
If you would like to participate in the fundraising to support our Canadian baking and pastry students, there is still time to sign up for a golf tournament: BAC Atlantic Canada Chapter is set for Monday, Sept. 12.
On that note we would like to welcome Karen Bornarth as the new executive director of the Guild. Karen has been part of the BBGA community as both a member and an educator for the past 20 years. She says she is a bread baker at heart since she began her baking career as an overnight baker at Amy’s Bread owned by Amy Scherber – one of BBGA’s founding members. Karen was a bread instructor at The International Culinary Center for five years and was known for her passion for bread through her class “Science of Sourdough.” Karen’s varied experiences and competencies have prepared her well for this position.
Since 2014, Karen has been at Hot Bread Kitchen, where she served first as Program Director of Workforce Development then as Head of Workforce Development and finally as Vice-President of Industry Partnerships
Fall Chapter events
Front-of-package labelling update
and Initiatives. Hot Bread Kitchen empowers and creates economic opportunities for immigrant women and women of colour through job skills training and food entrepreneurship.
We at the BAC congratulate Karen on her new role and look forward to working with her as our two associations explore synergies.
MEMBERSHIPS
Not a member of the BAC yet, or know someone who would like to join? Sign up here: https://baking.ca/membership.
GIZELLA PASTRY
On a sadder note, we extend our condolences to the family and co-workers of Ben Sotelo, who died in a tragic accident at Gizella Pastry in Vancouver. The thoughts of our whole baking community are with you at this time.
Martin Barnett
Executive Director Baking Association of Canada mbarnett@baking.ca
The BAC’s mission is 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.
New front-of-package regulations
Health Canada published the longawaited amendments to the new Food and Drug Regulations (FDR) on July 20, 2022. The new regulations will require prepackaged foods to add a “highin” symbol on the front label if the threshold meets or exceeds specified set levels for saturated fats, sodium and sugar. The directive came after the Minister of Health made an announcement on June 30 with a full compliance date of Dec. 31, 2026.
As a pillar in Canada’s Healthy Eating Strategy, the new symbol requirements are among other amendments designed to promote healthy food choices and make it easier to compare similar products:
• prepackaged products deemed high in saturated fats, sugars and/or sodium with new front of package nutrition symbols
• certain high-intensity sweeteners to align with other sweeteners
• new restrictions of health claims and nutrient content claims related to saturated fats, sugars and sodium
• increasing the vitamin D fortification levels in cow’s milk, goat’s milk and margarine
Other countries, like Chile, the first country worldwide1 to implement FOP labelling, have started the review to mandate and implement WHO-recommended regulatory initiatives to address the global human and economic burden of chronic, non-communicable diseases.
Manufacturers that are required to implement the new mandates will need to adhere to rules around the size of the symbol, which is determined relative to the size of the package; location on the principal display surface; and language of the symbols. The threshold Health Canada has applied is intended to be simple, if prepared foods or processed foods and foods solely intended for children one to four years of age meet or exceed 15 per cent of the Daily Value (DV). This means that if the serving exceeds 15 per cent of the maximum daily allowance for saturated fats, salt or sugar) the high-in symbol will need to be added to the front label panel in a specified location, size and in both official languages. For prepackaged meals and dishes, the threshold is 30 per cent.
Health Canada has provided a front-of-
package nutrition symbol labelling guide for industry which is intended to provide interpretation and guidance of the new regulations relating to the FOP labelling mandates. Stakeholders can provide feedback on this guide. The guidance provides key information to affected manufacturers on threshold limits (% DV that would trigger an FOP symbol), full exemptions and conditional exemptions such as products that do not require a Nutrition Facts table (food products and prepackaged by retailers, such as bakery products), and key definitions, such as “main dish.” Health Canada will be providing webinars later this year.
The BAC is continuing to engage with Health Canada to get clarity and confirmation on outstanding concerns and issues.
Reference: 1. Reyes, M., Garmendia, M.L., Olivares, S. et al. Development of the Chilean frontof-package food warning label. BMC Public Health 19, 906 (2019). https://doi. org/10.1186/s12889-019-7118-1
Fall wine tasting with BAC’s Ontario Chapter B.C. Chapter presents Chef Christophe Bonzon
BAC Ontario Chapter will present a Fall Wine Tasting Event on Oct. 6 at Centennial College Event Centre in Toronto. Enjoy a night of great food, wine and desserts.
Certified Sommelier Josh Fraser, manager of strategic operations at Centennial’s School of Hospitality, Tourism and Culinary Arts, will elevate your tasting experience with Ontario wines. Josh has worked internationally in hotels, casinos, restaurants, wineries and resorts. Centennial students will create an unforgettable experience including food stations and dessert. Meet Amy Kearns, Centennial’s culinary work-integrated learning co-ordinator, who can help industry members connect with grads and internship opportunities. Register now at baking.ca or using the registration form in this Bulletin and help raise money to educate future bakers!
On Oct. 19 at Vancouver Island University, Chef Christophe Bonzon, executive pastry chef and owner of Chez Christophe in Burnaby, B.C., will demonstrate how to craft entremets, chocolate bonbons and chocolate garnishes, and discuss how the bakery streamlines production for fine pastries. The veteran, award-winning chef has studied under some of Europe’s grand masters in pastry and chocolate in his native Switzerland, Australia and France. Don’t miss this informative session, which includes a gourmet supper produced and served by VIU’s culinary students. Register now at baking.ca or using the registration form in this Bulletin.
ONTARIO CHAPTER FALL WINE TASTING EVENT
THURSDAY OCTOBER 6, 2022
QUESTIONS? Phone: 905-405-0288 or 1-888-674-2253 ONTARIO CHAPTER EVENT CONTACT: Jean-Charles Madour, Phone 416-402-4446 • Email: jcmadour@lallemand.com
Baking Association of Canada, BC Chapter Industry Night with
Chef Christophe Bonzon
Wednesday October 19 th 2022
Vancouver Island University Professional Baking and Pastry Program Building 185, 900 5th Street, Nanaimo BC 2:00 pm to 8:00 pm Bu et Style Dinner - 5:30pm
REGISTRATION FORM
(*GST included in prices tax# 887064798RT)
Please charge my: VISA MC AMEX CHEQUE (to be sent)
Fill out and Print, Scan & Email/Fax Registration Form with payment (Visa, MC or AMEX) Email: info@baking.ca or Phone: 905-405-0288 or (888) 674-2253 www.baking ca Mail cheque (payable to B.A C.) and entry form to: Baking Association of Canada 4-2380 Wyecroft Road, Oakville ON L6L 6W1 Participants and their guests agree to indemnify and hold the Baking Association of Canada harmless from any and all liability or claims for damages or injuries which may arise as a result of participation in this event. Event Contact: ken.harper@viu.ca
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almond streusel, gently cooked cinnamon anglaise and house-made anise ice cream.
To accompany the dessert Hermez recommends the 2016 Sue-Ann Staff Estate Winery Cabernet Franc Icewine
“The Wisteria Tree”. Sue-Ann the winemaker still lives on her family’s 200-yearold farm on the Niagara Escarpment. There, the family has been growing grapes for the past 100 years. “The strawberry flavour and the vanilla notes of the wine showcase the complexity of the flavours in this dessert,” Hermez says.
At the restaurant, Pereira creates a variety of cheesecakes that are always in great demand. He starts with a base of cream cheese, sugar, eggs, milk, and cornstarch, with a classic graham cracker and butter crust. His favourite cheesecake for the autumn and winter seasons is spiced cheesecake, using cinnamon, nutmeg, cloves and other secret spices. “It’s topped with pumpkin seed brittle,” the pastry chef notes.
As for cheesecake dessert wine pairings Hermez chooses a 2018 Chateau des Charmes Cabernet Franc Icewine, from Niagara-on-the-Lake. The winery was founded in 1978 by Paul Bosc, a fifth-generation French winegrower. “The cranberry and strawberry note on the palate and the sweetness of this unique icewine will pair well with this fall or wintery dessert.”
In the summer, cheesecakes are topped with a variety of berries. When the height of peach season arrives in August, Pereira incorporates them into a homey, no-bake cheesecake with rich delicious butterscotch tuille and cinnamon shortbread.
When it comes to chocolate, Pereira says, “My favourite combination with chocolate is local raspberries, probably because I had huge raspberry bushes in my backyard years ago. I like to make a raspberry mousse and cover it with a dark bitter chocolate glaze. When you crack open the bombe, you see this beautiful pink interior from the raspberries. I like that the tartness of the raspberries pairs well with the bitterness of the chocolate,” he says, referring to the Cacao Barry 70%
Fleur de Cao dark chocolate glaze he pours over the mousse.
Hermez points to the 2015 Creekside Estate Winery Vidal Icewine for this stunning chocolate and raspberry dessert. The neighbouring winery to Inn on the Twenty was opened in 1997 by a group of wine industry veterans. “This is a well-balanced Icewine, with some hints of nectarine and lemon flavours, to bring some lively acidity to the chocolate glaze.”
Pereira also loves to work with white chocolate, crafting beautiful and delicious desserts for those who really crave a sweet taste. “I like to make caramelized white chocolate mousse or white chocolate raspberry cheesecake,” he says. As for pairings, a Late Harvest Riesling fits the bill nicely.
Finding the perfect wine to complement the plated desserts at your restaurant can enhance the flavour, taste and texture of the final sweet dish your customers will remember their meals by. Pairing desserts with local Canadian wines – regardless of where your restaurant is located in the country – is a fabulous way to guide your customers to an incredible dessert finale! / BJ
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IBIE PREVIEW: JENNA RAE CAKES DEMOS DUST
Jenna Hutchinson and Ashley Kosowan are savvy sisters whose smart instincts and hard work have led them to grow their business Jenna Rae Cakes to a mini empire that has an impact well beyond their hometown of Winnipeg where they run three locations of their popular bakery and sweets shop.
Hutchinson is the talented cake designer behind Jenna Rae Cakes. Kosowan, her twin sister, is the company’s CEO and a gifted graphic designer. Not being classically trained in baking and decorating has meant they had to figure things out on their own how to start, operate and promote a baking business. It also has meant no rules or preconceived notions of what a bakery should be.
The partners talked with Bakers Journal about their growing business, some of the projects they’ve taken on over the years and an educational demonstration they are doing at the International Bakery Industry Expo.
At first they worked, heads down, side by side, sharing most of aspects of the business that needed attention.
}Jenna Hutchinson’s favourite way to use lustre dust is for edging sugar flowers.
‘People have been asking for white or monochromatic wedding cakes. It’s a return to classics. You have to emphasize details using texture and sugar flowers.’
Now Ashley does branding, new products and marketing. Jenna focuses on making the cakes. “We have different skill sets, so we’re not jealous of each other,” Ashley says with a laugh. “We went from a two-woman shop to employing 45 people, including a customer service team and a bakery team. We built it over last eight years. We focus on what we are good at, and for other tasks, we hire people who are better at certain tasks than we are.”
Ashley says, “A lot of people love the baking side of it. It’s been nice to step back and focus on the bigger picture.”
They created and sell two types of glitter: Dazzle Dust – within that there
are four metallics and line of edible glitter – and Lustre Dust for bakers.
What trends are they seeing right now at JRC? “This summer – and it kind of shocked me – people have been asking for white or monochromatic wedding cakes,” Jenna says. “It’s a return to classics. You have to emphasize details using texture and sugar flowers.”
At the IBIE demonstration, we are going to show how to use Metallic Lustre Dust in both traditional and unexpected ways, often using pantry items you most likely already have, like slivered almonds and sprinkles, Jenna says. “Metallic touches can really transform your baked
goods with added texture and shine,” she adds. They will show creative techniques, including edible fabric. “We’ll be sharing tons of ideas,” Jenna says.
“Some people think that Metallic Lustre Dusts have limited uses, but we are here to show you how it can quickly elevate your cakes and baked goods with direction!”
Her favourite way to use lustre dust? “Edging sugar flowers. We use it a lot for that.”
Ashley says, “We’re looking forward to seeing Buddy Valastro from Cake Boss – he’s the reason Jenna started designing cakes. His show catapulted this whole baking-at-home trend.”
You can see the demo “The Many Decorative Uses of Metallic Lustre Dust” on Sept. 20 from 2:45 to 3:30 p.m. PT as part of IBIE Sept. 17-21 in Las Vegas. Register at bakingexpo.com and use the discount code “JENNARAE” for 15 per cent off. / BJ
PHOTO: JENNA RAE CAKES
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 2022. 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
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 (2 days-5 days). Courses are both offered in English or French. Visit chocolate-academy.com for more details!
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. www.canadorecollege.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
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 2022 are proud to serve the baking community. Check out what our education system can do for you.
GEORGIAN COLLEGE
Barrie, ON
In just eight months you can learn hands-on training in large scale production, as well as the business aspects of the baking and pastry arts business. Full-time studies begin in September with classes limited to 24 students. Contact our program coordinator for more details Anthony. Borgo@GeorgianCollege.ca
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
• 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
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 handson experience and academics in all aspects of culinary, baking, food innovation, wine, spirits and beer.
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
frozen dough guide & directory 2022
BAKEMARK CANADA
Canada Headquarters: 2480 Viking Way, Richmond, BC V6V 1N2
Corporate Headquarters: 7351 Crider Ave, Pico Rivera CA, 60660
Corporate Line: (562) 949-1054
Contact:
Richmond: Ryan Ward (604) 303-1700
Calgary: Chris Rossnagel (403) 243-5493
Edmonton: Renee McCarty (780) 483-2831
Toronto: Sabatino Cipro (647) 821-9975
Montreal: Nancy Beecraft (450) 667-8888
Winnipeg: Frank Santilli (204) 774-2424
Website: https://yourbakemark.com/en/
Products offered: Clean labelled and kosher dough conditioners for use in the production of frozen dough, par-baked and frozen baked goods. Deliveries: Supply bakers across most of Canada from key locations in B.C., Alberta, Manitoba, Ontario and Quebec.
Major customers: Wholesale bakery manufacturers, independent bakeries, in-store bakeries, foodservice and the food industry. Assistance offered: Sales, marketing and technical expertise.
Company comments: BakeMark Canada offers a variety of frozen dough conditioners. We also supply pre-made and par-baked products for your baking ease and convenience. Contact your local branch for all your bakery ingredient needs.
MIMI FOOD ARTISTIC DOUGH PRODUCTS
Address: 1260 Creditstone Rd, Vaughan, ON, L4K 5T7
Office Tel: 905-660-0010 Store Tel: 289-217-6269
Email: info@mimifoods.ca Website: mimifoods.ca
Products offered: Pizza Dough Balls in 8 different varieties and 7 different sizes ranging from 8oz – 32 oz (MiMi Brand All-Purpose Flour, Garlic Rosemary, Carbon Vegetable flour, Mulino Caputo “00” flour, Wholewheat flour, Focaccia, Gluten Free and High-in-Protein) Ciabatta (4x6 wraps and buns), Flatbreads (12x4 and 14x5 various flavours: Garlic and Rosemary, White Plain flour, Wholewheat flour, Multigrain flour) Focaccia (6x9 and 12x9 Herb, Tomato, Pomodoro, Potato and Onion)
Panuozzo Buns (Slider size 2x2, 4x6 and 18x5 ) Pinsa Romana / Crokkia (4x6, 6x9, 12x9 White Plain flour) Par-Baked Pizza Crusts (8”, 10”, 12”, 14” 12x9, 12x17 Plain White flour, Wholewheat
flour, Multigrain flour, Thin and Thick Crusts, Pressed and Non-Pressed) Sheeted Dough (8”, 10”, 12”, 7x7”, 11x15”, 23x15”) and also offering Gluten Free and GMO Free Pizza Crusts, Baguettes, Dinner Rolls, and Hamburger Buns in 4 flavours: Beetroot - Broccoli - Cauliflower – White. NEW: ARE OUR 300 g GLUTEN FREE RAW FROZEN PIZZA DOUGH BALLS in 3 flavours: Beetroot – Cauliflower - White. Major customers: Foodservice + Hospitality Industry, Grocery Industry, Bakery Industry, Wholesale Bakery Manufacturers, Restaurant + Catering Industry
Assistance offered: Custom product development and packaging, customized pizza programs, training and support. Production Method: choice of production method that best suits the client. We offer: raw dough, par-baked, fully baked, topped, and/or fully customizable.
Company comments: CFIA Certified, BRC Certified, HACCP Certified, FDA Registered Facility, Winner of the 2012 GIC New Product Award for Innovation and we are a full-service dough manufacturer from product development stage to full support training at the retail store level. For our retail customers we now have on location a Cash-N-Carry shop open to the public 6 days a week.
OK FROZEN DOUGH
4145 Spallumcheen Pl., Armstrong, BC V0E 1B6
Contact: Bruce Glaicar
Tel: 250-546-0311
Email: bruce@okfrozendough.com
Website: www.okfrozendough.com
Products offered: Complete line of frozen bread and roll dough, including white,whole wheat, multigrains, ryes, sourdough, and other specialty items.
Deliveries: Snow Cap and other major bakery distributors in Western Canada. Customers Instore bakeries and food service suppliers. Company comments: OK Frozen Dough has been providing quality frozen dough for 25 years. Our variety of product compliments any bakery program and our dedication to consistent quality has made us the trusted frozen dough supplier of Western Canada’s Grocery Industry. Remember our moto: We help YOU make DOUGH!
OLYMPIC WHOLESALE CO. LTD.
75 Green Ct., Ajax, ON L1S 6W9
Tel: 905-426-5188
Email: info@olympicwholesale.ca
Website: www.olympicwholesale.ca
Products offered: Complete line of dry and frozen products for all your bakery needs including paper, cleaning supplies, cake decorating and frozen finished products. Suppliers of house brands: Olympic, Tasty, Bakers and our all natural Pure Foods Products line since 1936. A variety of spelt, organic, all natural and retail products are available.
Areas serviced: All of Ontario (some northern areas excluded) and Quebec. Assistance offered: Technical support from all manufacturers as well as providing technical documentation upon request.
Company comments: Committed to Service Excellence.
RICH PRODUCTS OF CANADA LTD.
149 Rowntree Dairy Rd.
Woodbridge, ON L4L 6E1
Contact: Peter Melnyk
Tel: 905-265-4300
Website: richproducts.ca
Product Offered: The products you need. The insight you rely on. At Rich’s, we offer a valuable variety of frozen dough products for all of your culinary creations. From Pizza and Breads & Rolls to Cookies and Sweet Goods, we have gluten-free, gourmet and plant based options to satisfy any consumer demand. Deliveries: National distribution through local and broadline distributors. Mimimum orders vary across Canada.
SWEET BAKE SHOP: DELIGHTFUL DESSERTS FOR THE SWEETEST OF OCCASIONS
Sweet Bake Shop has the perfect recipes for every moment whether it be a weekday craving or a special occasion. Discover how to bake irresistible and easy-to-make layer cakes and cupcakes including a pink sprinkle-covered Vanilla Birthday Cake and Raspberry Ripple Cupcakes topped with buttery vanilla frosting. There are so many delightful treats to whip up, from adorable Cotton Candy Cloud Macarons and Fuzzy Peach Macarons to decadent Cookie Dough Scoops and Overnight Oreo Party Popcorn. Sweet Bake Shop also offers easy-to-follow tutorials, expert tips, baking techniques, and a list of the essential tools and ingredients for your baking success. Tessa’s helpful guidance and delectable desserts will inspire the baker in all of us.
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BY JANE DUMMER, RD
SMALL CAKES, BIG TREND
Mini desserts, on trend these days, are big on flavour, customization and creativity
Small cakes and mini pastries are not new. For years, they have had a formal place at high tea and weddings. Plus, they treats like cupcakes are a welcomed addition to snack time. However, due to numerous factors including how we purchased during the pandemic, small sizes remain a big trend for cakes. Whether the descriptor is small, bento, lunchbox, mini or baby, these cakes offer the customer a level of customization, individual flavours, creativity and food safety (due to less contact and handling compared to that required for a large sheet cake).
Atul Palghadmal, chef and owner of Nugateau Patisserie in Toronto, agrees: “During the pandemic people’s buying patterns changed. As we know, social and family gatherings were restricted. Most events including birthdays and anniversaries were celebrated online via video calls. This brought in a new buying trend for smaller cakes and pastries. We noticed an increase in sales for individual pastries like the éclairs over larger entremets and cakes. Ordering smaller portion sized desserts fed our cravings and made more sense versus ordering large cakes or desserts. Individual portion and individual packaging are perfect options, so everyone has their own ready-to-eat dessert. We are noticing this summer season, people prefer the smaller offerings as a ‘grab-and-go’ option for picnics in the park or at the beach. When we introduced petit gateau like Paris Brest Ispahan, Tiramisu and Red Velvet they were an instant hit both in-store as well as on all the delivery platforms. The Paris Brest Ispahan incorporates our signature choux dough and a phenomenal combination of flavours like raspberry rose and lychee. With this
“When we introduced petit gateau like Paris Brest Ispahan, Tiramisu and Red Velvet they were an instant hit both in-store as well as on all the delivery platforms,” said Atul Palghadmal, chef and owner of Nugateau Patisserie.
}Being able to have a hand in designing your own dessert is appealing to many consumers.
unique combination flavour, the Paris Brest Ispahan has become a favourite with our beloved customers who come back for the same cake again and again.”
The trend of customization and personalization is massive. Being able to have a hand in designing your own dessert is appealing to many consumers. Daisy Yuan, head cake artist at Gâteaux Rì Yuè, an online dessert shop in Montreal, explains: “We have been offering bento cakes since October 2020. Our top three flavours are boba (milk tea flavour), chocolate and matcha. The popular form of bento cakes allows people to get creative and customize the flavour, icing, image and message on the small cake. It also feels special for a celebration for a smaller group as they
can still have a complete cake that is personalized.”
The owner of Blossom Cakery in Edmonton agrees: “The main reason we think our lunchbox cakes are popular is because they are more affordable compared to bigger cakes, but still can be customized like large cakes. Lunchbox cakes are a perfect little gift for a birthday but can also offer guests their own cake.”
Madison Bailey, president and cofounder, Popilicious Popcorn, comments: “We started selling our mini popcorn cakes in September 2020. A customer favourite, they are individually wrapped and perfectly portioned for just one person. We sell them in a box of six or 12. Each mini popcorn cake is made with a base layer of freshly popped popcorn tossed in our homemade marshmallow fluff. They’re topped with the customer’s choice of dark or white chocolate as well as the choice of candies, nuts or dried fruits. Our top three flavours are our Caramel Lover’s, Chocolate Lover’s and S’mores Lover’s. All these flavours have a dark chocolate drizzle, which pairs well with the sweet and salty toppings.”
You know minis have gone mainstream when Costco, the food warehouse giant, is offering several options. Amanda McDonald author of “7 Bakery Items Costco Just Made ‘Mini’ ” published online at eatthis.com in June 2022, reveals: “Costco may be known for its gigantic bulk products up and down every aisle. Pies, cakes, and pastries weighing upwards of three, four, and five pounds and more are the norm –that is until recently when the chain started to debut smaller options.”
Member favourites include Raspberry Mini Cakes with Buttercream Icing sold in a package of six and Snickerdoodle Mini Cakes – cinnamon cakes topped with cinnamon cream cheese frosting and cinnamon cake crumbles – also sold in a package of six.
After a size pivot during the pandemic, small cakes are on trend and here to stay! / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
Flavourful cake ingredients now made in Canada.*
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