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2019 show was a huge success | BY
NAOMI SZEBEN
THE FUTURE OF BAKING: PRESIDENT AND CEO PAUL HETHERINGTON BRINGS EXPERTS TO THE TABLE
This year’s Bakery Showcase was a hit, according to attendees and the president and CEO of the Baking Association of Canada, Paul Hetherington.
“We’re pleased with the way the event was undertaken,” stated Hetherington. “We’re particularly glad to have the collaboration with the Quebec associations, namely the Association des Boulangers Artisans du Quebec, and the Conseil Boulangerie du Quebec to help make this happen in Montreal.”
The conferences brought an extra element of awareness in industry trends to the show. “We’re constantly looking at programs…the discussion led by Dr. Sylvain Charlebois was especially well received.” The talk that hinged around food trends ranging from cannabis to the future of the food industry in Canada brought a lot of food for thought to its attendees, and generated an excited Q&A panel.
The BAC didn’t rest on its laurels; The popular discussion by Ran Ravitz on the future of the baking industry and technology also generated a lot of interest. “Bakery has bee a bit of challenge in terms of e-commerce or online ordering,” added Hetherington. “It’s one of those spaces where consumers want to be visual.” He feels that at this stage, baked goods are still an
item that people want to smell and touch.
In order for bakers, patisseries or caterers to get in on the online industry, Hetherington feels that “more work has to be done,” particularly with challenges in shipping. If a cake is delivered broken or even just has smeared icing, a consumer would be less likely to order or enjoy a product that doesn’t appeal visually. He envisions a change in the upcoming years, when packaging technology and delivery will elevate the online experience. “Online delivery presents a real challenge for anyone creating more delicate products, like fine pastry, such as éclairs,” he explains. “How can producers meet customers expectations once its delivered?”
Despite concerns about food safety in storage and travelling in fluctuation temperatures, he adds, “I have confidence that this will change. You can see some delivery services are approaching grocery stores. You can order a cake online, pull up to the grocery and a clerk will put it in your trunk. Anyone considering an online shop can ask themselves, ‘how can I best take advantage of it?’ For a lot of people, particularly Millennials would rather spend twenty minutes online placing an order, rather than taking an hour to roam around a grocery store.”
The world of retail baking and
individual bakeries is changing. Technology is also evolving, and is shaping the baking industry. From worries about robotics and automated equipment that could either assist or eliminated craftsmen creating an artisanal experience, the Bakery Showcase brough a range of viewpoints and industrial experts to the panels and the showroom floor. The Bakery Showcase brings the latest in equipment and ingredients to the floor.
For those who were wondering how to bring good staff to the table, discussions on the merits of using technology to catch the attention of younger bakers, using the reach of social media sites such as Facebook, LinkedIn and even Twitter were discussed.
Bringing in a new generation of baking specialists will require more than a mere interest in the food industry. We can aim to inspire younger bakers, and educate the next generation of bakers. The Baking of Association of Canada will continue to keep experts coming to share their observations, and help deliver answers to an increasingly complex industry. The Baking of Association of Canada will continue to keep experts coming to share their observations, and help deliver answers to an increasingly complex industry. / BJ
2019’S JAKE THE BAKER AWARD WINNER: DOOHER’S BAKERY
Thanks go to Founding Sponsor Ardent Mills and Gold Sponsor, IREKS for making the annual Jake The Baker contest a happy reality for Bakers Journal and its readers. Each year, a bakery that shows its
commitment to charity and community giving is selected as the winner of the award. This year’s Jake The Baker Award went to Dooher’s Bakery of Campbellford, ON.
The judges were impressed by the fact that this third-generation bakery
gave generously to schools, established itself as a major donor to its local hospital and then threw a party for its town when they won the Canada’s Sweetest Bakery Award. / BJ
Founding Sponsor, Ardent Mills extended their congratulations to the winning team:
Gold Sponsor, IREKS had a special message to share with Dooher’s:
THE SPIRIT OF GIVING
Montreal’s Moisson Montréal played a quiet but important role in May’s Bakery Showcase: Portions of the funds raised by Ardent Mills and IREKS went to this local food bank.
Moisson Montréal is a member of Food Banks Canada and Food Banks of Quebec. It serves the island of Montreal by providing food donations and basic products all year long, and distribute them free of charge to community organizations. It’s no ordinary food bank: Whereas various Catholic dioceses organized most food banks in the past for the city, this is a non-denominational charity.
This food bank actively seeks to reduce food waste, by running campaigns and programs such as the food recovery in supermarkets program (FRSP) which allows them to redistribute foodstuffs that are still edible, include meat and meatsubstitutes to participating organizations.
This initiative provides those in need to wider access to nutritional and dietary needs without compromising quality. The program has, to date, recovered more than $24 million worth of food from landfills or waste. The FRSP has served more than 58, 728 meals per week since its inception.
As the Baking Association of Canada had hosted this year’s Bakery Showcase in Montreal, it made sense to partner with Moisson Montréal. Marlène Dufour had stopped by Bakers Journal’s booth on the weekend to express her thanks for the donations and partnership. / BJ
Marlène Dufour of Moisson Montréal (right) stands with her colleague, Stéphane Wells at the Bakery Showcase in Montreal.
BAKERY ASSOCIATION OF CANADA SHARES ITS CONFERENCE FINDINGS
Canada’s national baking industry association is the key source for the industry’s leaders to share their experience and research. The conferences for 2019 featured topics that ranged from regulation, hiring, and food trends.
Ran Ravitz’s fascinating presentation on how e-Commerce and online shopping is changing the baking industry was not to be missed. He discussed how Canada is a bit slower than other countries, when it comes to buying bread or baked goods online, but now that we have some precedence.
KEY POINTS FROM RAVITZ’S STUDY:
Canada is behind on online grocery –but catching up with lots of activity in the last couple of years.
• Canada’s interest in grocery shopping online is rising fast.
• 28 per cent shop for groceries online (6 per cent state online shopping was their “main method” of grocery shopping.)
• Growth from only 15 per cent in early 2017.
• 27 per cent of Canadians who didn’t shop grocery online said they were willing to do so soon.
OUT OF THE PEOPLE WHO ARE CURRENTLY BUYING GROCERIES ONLINE:
• Amazon leads the pack when it comes to food-buying online.
• 62 per cent shopped at Amazon
• 37 per cent at Walmart
• 23 per cent said Loblaw’s.
The online landscape for food purchases is changing fast!
Johanne Trudeau, stated that this year’s conferences had a level of professional experts that we hadn’t seen in a long time. Sylvain Charlebois, Professor, Food
Distribution and Policy Senior Director, Agrifood Analatics LabDalhousie University, had responded to multiple questions from the field, and discussed where food regulatory changes for cannabis and clean-label trends were headed. / BJ
Johanne Trudeau, BAC’s Director of Food and Nutrition Policy, talks about what made this year’s speakers stand out.
VIEW FROM THE FLOOR
Smiles and helpful advice from KLR Systems Inc.
QuickLabel fields questions from a curious attendee.
Lucie and Sara with bright smiles behind the Carmi Flavors booth.
Dino Iaizzo of AB Mauri North America shares a joke with passing visitors to the booth.
International Dairy, Deli and Bakery Association taking questions from the floor.
Pierre Lesage, Guy Boutet and Nicholas Adam of Margarine Thibault.
The staff of Satin Ice bring smiles and colour to their booth.
The FME Food Machinery Engineering team.
David Smith of Lenexa Manufacturing.
Vikram Chowdhury, Nancy Gavin and Daniel Pilon help “elevate your baking” with Redpath.
All smiles at the BakeMark booth.
Yolande Papillon stand beside Leo Coloma, a visitor to the Lallemand Inc. booth.
The staff of Pan Glo Coatings Canada are proud of their product.
IMCD Canada Limited staff ready to answer any and all of your questions!
Stefan Seher literally, and figuratively stands by Handtmann’s products.
G. Cinelli Esperia Corp.’s team stands proud! MIWE specialist Ben Garisto speaking with clients.
Lessafre’s smiling yeast expert Detlef Werner stands proudly at the booth.
Skylor Petrovich of Port Royal Mills.
Zoran Vulic manning the Bunge booth with a smile.
Trevor Blyth of Kamut International.
Big smiles from the Nutrifrance team!
Production line, safety, space-saving and more!
The Dempsey booth is loving the Montreal vibe.
VIDEOS FROM THE FLOOR
Displays of equipment for sheeting, laminating dough or rolling fondant were on site.
...its latest in technology and innovation.
Francois Cormier displays Rational Canada’s combi-ovens for smaller kitchens.
Anthony Fata, Joe Morena, Diane Chapdelaine and Santo Fata of Sager Food Products.
Michel Bourdon, and Claude Lapointe at their Les Produits Identic booth.
Companies from around the world came to Montreal to showcase their talents and wares.
Sweet and savoury, natural and processed, this show had it all!
AMF Tromp made an appearance at the show.
Where would the show be without chocolate?
Connie Kirchberger and Martine Levesque of Lantic Sugar
Puratos, discussing the finer points of ingredients and gourmet baking.
The Bakery Showcase floor is most know for...
FROM FARM TO TABLE, we are involved in every stage of the food production cycle. We strive to ensure environmental best practices to produce quality food products that you can trust. To feed a growing world with healthy and wholesome food, we continually invest in our facilities and ensure operational excellence. We support responsible agriculture, encourage collaboration with our suppliers and care about the integrity of our manufacturing processes. We do this not only because it is good business, but because it is who we are.
EDUCATING THE FUTURE BAKING INDUSTRY SPECIALISTS
Monday, May 6th revealed a student challenge and a baguette demonstration at the education booth.
Winners revealed! Congratulations to Maxime Boisvert of the Ecole Hotelière de la Capitale for his Pain au Miel & avoine torréfie (honey and toasted oat bread) and Caroline Bouyer of ÉHM (École Hôtelière de la Montérégie) for her Baguettes sur Poolish à la bière noire (Poolish baguettes with dark beer.)
Catherine Beddall, one of the professors of Algonquin College’s books and some of her handiwork was on display.
Algonquin College brought its experts and students to the table.
