Mary Macleod and her daughter-in-law Sharon are the faces behind Mary Macleod’s Shortbread.
editor’s letter ¦
BY LAURA AIKEN
GROWERS, INNOVATORS
The quest for novelty is among the most complex of all human endeavours. It is no simple matter to continually freshen the human experience. In fact, it could easily be argued that the need for new steers the whole capitalist ship we free-market folks cruise around in. Invention is intelligence’s immaculate conception and innovation is the next generation that continues to create something novel from the seeds of something known. It is from the trough of innovation that we novelty bingers most often imbibe.
Cynthia Pacheco, owner of Curbside Bliss Cupcakes, is our Innovator of the Year for the 2012 Bakers Journal Business Awards, lead sponsored by Fuller Landau Chartered Accountants and Business Advisors and co-sponsored by Puratos and Hallmark Insurance. Pacheco, who is based in the Greater Toronto Area, took the idea of a food truck and reinvented it to create Canada’s first mobile cupcake kitchen. From the generator running the oven to the custom trays that keep the travelling treats upright, the whole operation is a testament to innovation.
Good innovations often lead to growth, so we introduced a second category to this year’s Business Awards called Growing for Success. Mandy Kan, owner of Dessert Lady in Toronto, is this year’s Growing for Success winner. Kan exemplifies consistent growth based on consistent innovation. Look for cover stories on Pacheco and Kan in 2013 editions of Bakers Journal. Congratulations to both winners, as well as our short-listed bakeries: Kinnikinnick Foods (Edmonton), The Cake Box (Kitchener, Ont.) and Red Square Bakery (Burnaby, B.C.). I must say, Canada has no shortage of movers and shakers.
}Invention is intelligence’s immaculate conception and innovation is the next generation that continues to create something novel from the seeds of something known.
I had further opportunity to explore innovation this fall at Taste/Tomorrow, a conference hosted by Puratos at the Drake Hotel in Chicago in October. Here, Puratos released the results of a global study it conducted on consumer preferences, including some interesting results from Canada that portray us as the skeptic of the bunch. Coverage of the study, as well as ideas gleaned from top businesspeople, chefs and one very unforgettable chocolate experience will also be popping up in the pages of your 2013 editions of Bakers Journal. Mario Fortin, a master of innovation in business and baking who also writes our Tricks of the Trade column, is now working on contract in Japan and will be ceasing his duties as contributor to Bakers Journal while he is abroad. I am sure his tips and insights will be missed and I wish him the best of luck on his international adventure. You’ll find Mario’s final column on page 24.
I hope your year was an adventure too, one filled with heady scents, nailed recipes, smiling customers, a dash of lessons learnt and a brilliant splash of innovation. I hope you are sharing the stories of your bakery, and I will be talking more about “story selling” in the new year too.
It’s an exciting time to be in the bakery, patisserie and chocolate industry, for customers want nothing more than an imagination run wild. Bakers Journal wishes you and yours a safe, fun and prosperous holiday season. Best wishes and a Happy New Year! / BJ
DECEMBER | VOL. 72, NO. 10
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briefly | Top product innovations for 2013 revealed | SAIT launches culinary campus | for more news in the baking world, check out our website, www.bakersjournal.com
Pastry demo showcases cakes by Philippe Vancayseele
RICHMOND, B.C. – Wise Bites began production at a new gluten-free facility in Richmond, B.C. in September. The company makes healthy baked goods that have no traces of gluten, peanuts, tree nuts, dairy, eggs and soy, as well as fish and shellfish.
Wise Bites also distributes hard-to-find allergy safe ingredients such as dairy-free chocolate chips, quinoa flour and candied ginger.
Wise Bites cookies, bars and muffins are made from Canadian-grown quinoa flour, which is high in protein, iron and fibre and natural sweeteners like organic date paste.
A complete list of products, ingredients and retailers is available at wise-bites.com.
Curbside Bliss Cupcakes and Dessert Lady win Business Awards New Wise Bites factory is free of allergens
SIMCOE, ONT. – Bakers Journal is pleased to congratulate the winners of the 2012 Bakers Journal Business Awards, lead sponsored by Fuller Landau Chartered Accountants & Business Advisors and co-sponsored by Puratos and Hallmark Insurance.
Congratulations to Curbside Bliss Cupcakes, winner of the Innovator of the Year award, and Dessert Lady, winner of the Growing for Success award.
Curbside Bliss Cupcakes is a mobile cupcake kitchen owned by Cynthia Pacheco and based out of Toronto. The Dessert Lady is a pastry shop owned by Mandy Kan in the Yorkville neighbourhood of Toronto.
The winners will each be featured on the cover of Bakers Journal magazine, and receive a one-night stay in a Toronto hotel, as well as dinner with Bakers Journal and Fuller Landau.
Congratulations to the following bakeries who were also short-listed for the awards:
• Red Square Bakery (Burnaby, B.C.)
• Kinnikinnick Foods (Edmonton)
• The Cake Box (Kitchener, Ont.)
TORONTO – Chef Philippe Vancayseele, head of the Barry Callebaut Chocolate Academy in Quebec, recently wowed a crowd with his techniques for working with chocolate in cakes.
The event was hosted by Cacao Barry and Demarle at Humber College’s Canadian Centre of Culinary Arts & Science on Oct. 11. Vancayseele was Barry Callebaut’s worldwide technical advisor and demonstrator before joining the Canadian academy in June of this year.
The demonstration featured a traditional and seasonal cake plus an entremets. The traditional cake was a white and dark chocolate creation with an almond biscuit that highlighted Cacao Barry’s Fleur de Cao 70%, Zephyr white and Guayaquil 64%. His seasonal feature celebrated the flavour of hazelnuts with Cacao Barry hazelnut praline, pure origin Ghana 40% and cara crakine, a caramel shortbread crumb for the crispy bottom. For the
entremets, named Kilimanjaro, Vancayseele put together a chocolate orange biscuit, dark chocolate mousse using Cacao Barry Tanzanie 75%, caramelized apples with Calvados and milk chocolate mousse using the Ghana 40%.
Vancayseele also led his audience through making a mousse using a lower fat and less expensive dark chocolate by Cacao Barry called Force Noire 50%. He recommends using a crème anglaise when using a lower fat chocolate to assist with the workability of the product because the lower the fat content the longer it takes to melt. “You can make a very nice mousse for less money but still a premium chocolate,” he says.
Webinar discusses new sodium reduction technology
MINNESOTA – A recent webinar hosted by FoodBusinessNews.net and sponsored by Nu-Tek Food Science discussed Nu-Tek Salt, a new option in sodium reduction.
Dr. Sam Rao, executive vice-president and chief innovation officer of Nu-Tek Food Science, discussed the multiple options for sodium substitution. These include potassium chloride based substitutes, Autolyzed Yeast Extracts (AYE) and derivatives, hydrolyzed vegetable proteins (HVP) and derivatives, flavours (natural and artificial) or a combination of the above. What works best depends on the matrix of the food, Rao said. “Challenge always has been taste, functionality and cost,” all of which are important, but taste is the predominate concern. In developing a salt substitute, Nu-Tek’s focus was to come up with a cost-effective solution. “The least expensive is potassium chloride, but its drawback is the metallic bitterness, and the level of saltiness is not equal to sodium chloride.” Nu-Tek also wanted to ensure its product was natural and allergen-free, with preferably a 1:1 replacement of salt to make it easy for applications.
Canadian chocolatiers place silver at International Chocolate Awards
LONDON – Two Canadian chocolatiers were honoured with silver awards at the 2012 World Final of the International Chocolate Awards, held in London from Oct. 9-11, during Chocolate Week 2012.
Cococo Chocolatiers Inc.’s Maitre Chocolatier Derrick Tu Tan Pho, from Alberta, placed silver in the Bars – flavoured milk chcolate category with a habanero sea salt thyme and rosemary milk chocolate bar.
Beta5 Chocolates from Vancouver also received a silver award in the filled chocolates (milk) category for an imperial stout filled truffle.
The awards are designed to reflect international tastes and offer a level playing field for international entries. The judging panel consists of experts, food journalists and pastry chefs from the host country, overseen by a grand jury. Congratulations to both winners.
Nu-Tek’s solution was to create a single crystal that contains all three pieces of the puzzle: potassium chloride, a modifier and a carrier (a starch). The company accomplished this through wet process technology, in which it was able to control the pH and PI levels. Each crystal contains potassium chloride, a starch carrier and a modifier, and the single crystal formula minimizes the metallic bitterness. The startup company has partnered with the
University of Nebraska-Lincoln and the American Institute of Baking in its baking and snacks applications.
Gary Cain, of Cain Food Industries, a supplier of technical raw materials for the wholesale baking business, spoke to Cain Food Industries’ experiences with Nu-Tek salt.
“We have found no rheological changes, no changes in mix times or proof times, and no additional flavours are needed,” Cain said. “It works in the whole baking process. I think the biggest challenge we have is convincing people that this really does work.”
Cain claims his company has found a 50 per cent sodium reduction in flatbreads, English muffins and tortillas, with no difference in shelflife. “We have seen no difference in crumb structure, texture or softness . . . or production, changes or scheduling.” They have also begun working with laminated doughs, such as danishes and croissants, and have so far not seen any effect on the lamination of the dough.
“The biggest advantage is, there’s no flavour difference,” Cain says. “No consumer is able to tell we’ve reduced the salt by 33 to 50 per cent.”
Team Canada takes fourth place at World Culinary Olympics
EDMONTON – Culinary Team Canada recently won gold in the Restaurant of Nations Hot Kitchen competition (one of only four teams) and silver in the Cold Platter Display Table competition (with only one Gold awarded). That earned the team fourth place overall in a field of 35 national teams at the IKA World Culinary Olympics in Erfurt, Germany, which was held from Oct. 5-10.
Team Canada was the top non–Western European team — high commendation given the Western European legacy of this competition, which has grown into the culinary world’s largest and most traditional international competition.
The team’s medals and fourth-place win become more impressive in light of a little-known fact: In August, two members — including the pastry chef — unexpectedly said they couldn’t go to the competition. “That’s a very tough situation to be in after a year and a half of practising together,” says Simon Smotkowicz, the team’s business manager.
“Fortunately, a support team member and a new pastry chef stepped in, and the whole team just dug in and worked really hard. It says a lot about the talent and character of the chefs on this team that they could rise to this kind of challenge.”
Members of the team, including the first female pastry chef to be part of a Canadian national team, are captain Brad Horen, Manteo Resort Waterfront Hotel & Villas, Kelowna, B.C., and chef members Poyan Danesh (Ocean Mama Seafood, Vancouver), Peter Dewar (Nova Scotia Community College, Kentville, N.S.), Patrick Gayler (Inn at Laurel Point, Victoria), Jeffrey Young (Browns Restaurant Group, Vancouver), Jennifer Stang, pastry chef (Shaw Conference Centre, Edmonton), Simon Smotkowicz, business manager (Shaw Conference Centre, Edmonton). The support team included Roger Andrews (College of the North Atlantic, St. John’s), Serge Belair (Shaw Conference Centre, Edmonton) and Ilynna Lam (Shaw Conference Centre, Edmonton).
People on the Move
Caravan names new director of commercial insights
Barb Murphy has been named director of commercial insights for Caravan Ingredients.
In this role, Murphy will commission all primary, proprietary market research to form the basis of Caravan Ingredients’ platform strategy development. She will be responsible for leading the company through innovation pipeline development efforts by directing various ideation activities. In addition, Murphy will lead research throughout the new product development process to validate and augment product value propositions in support of the company’s innovation process.
Traynor’s hires Dan Vida
Traynor’s Bakery Wholesale has hired Dan Vida as territory manager. Vida has more than 25 years of experience in the bakery industry that he brings to the bakers of southwestern Ontario.
Grinde joins SK Food International Inc.
Laura Grinde has joined SK Food International as quality control specialist. Grinde will oversee all areas relating to quality control within SK Food and SK Food’s wholly owned processing facility, SK Food Specialty Processing, located in Minnesota. Also within this position, Grinde will maintain regulatory documentation and work directly with customers and suppliers.
Grinde will also be responsible for providing sales and marketing support in all areas relating to Identity Preserved ingredients, including non-GMO and certified organic products.
Grinde holds a bachelor of science degree in food science from North Dakota State University and previously worked in quality assurance prior to joining SK Food.
Two new additions to the Lomas Logistics team
Lomas Logistics, a division of L.V. Lomas Limited, has appointed two veteran sales professionals to chart the course for the continued growth of its third-party logistics solutions to a wide range of industries.
Harry Smit was recently named vice-president of the division, and Greg Bailey was named senior sales director of third-party logistics.
Smit comes to the company with more than 20 years of sales experience with integrated freight and parcel solutions provider Purolator. Smit worked in every major sales position during his career with Purolator, as it diversified from small package delivery to logistics and LTL shipping solutions. Most recently, he was vice-president of sales for Canada. In his new role, Smit heads the logistics division for L.V. Lomas and has responsibility to oversee operational performance, sales, marketing and strategy.
Bailey brings 17 years of sales experience with several delivery solution companies to Lomas Logistics, including eight years with Singapore-based YCH Group overseeing regional management development. He also worked for UPS Supply Chain Solutions and Linden International, where he was primarily focused on business development in the health-care field. Most recently, he was director of sales for APL Logistics. In his new role, Bailey will help develop brand recognition within the marketplace and guide vertical development.
Russell Fo joins AMF Bakery Systems
AMF Bakery Systems has appointed Russell Fo to the leadership team of AMF Asia as director of sales and baking technology, Asia Pacific.
Fo has spent many years in the ingredients business as a senior manager of business development, technical service and research and development activities. He has developed various baking technology training courses and also conducted training seminars for hamburger bun production to the key suppliers of global quick-service restaurant outlets. He is fluent in English, Malay, Mandarin, Cantonese and three other Chinese dialects, and will be based in Malaysia, working closely with the AMF organizations currently operating in Singapore and China and supporting the whole Asia Pacific region with sales, parts and service.
Research reveals how businesses fare with daily deals
HOUSTON – Daily deals have grown in popularity among customers in the last few years, but what do restaurants really gain from them? A report conducted by Utpal M. Dholakia, an associate professor of management at the Jones Graduate School of Business at Rice University, revealed interesting statistics about the success of online daily deals from the perspective of participating businesses.
The study examined performance of daily deals from five major websites in 23 different American markets. A survey revealed that, of the 324 businesses surveyed that conducted a daily deal between August 2009 and March 2011, just more than half reported making money. More than a quarter lost money on their
promotions, and 17.9 per cent broke even. Nearly 80 per cent of deal users were new customers, but significantly fewer users spent beyond the deal’s value or returned to purchase at full price.
Findings led the researchers to conclude that it is hard for one site to stand out from the rest, and pointed out two notable red flags for the restaurant industry:
Only 35.9 per cent of deal users spend beyond the deal value. Even lower, only 19.9 per cent of users are returning for a full-price purchase. “Guests take advantage of the deal by buying low cost ticket items and stop buying once they meet the dollar value,” one respondent commented.
Only 35.9 per cent of restaurants and bars that had run a daily deal asserted
they would run another such promotion in the future.
The study also found that 47 per cent of “dollar promotions” were profitable, but not as profitable as item promotions (those that promote a particular product or service) at 59 per cent. Overall, only 35.9 per cent of restaurants/bars that had run a daily deal indicated they would run another such promotion in the future.
“Over the next few years, it is likely that daily deal sites will have to settle for lower shares of revenues from businesses compared to their current levels, and it will be harder and more expensive for them to keep finding viable candidates to fill their pipelines of daily deals,” the report concluded.
Mary Macleod’s Shortbread is a quality-driven, family owned success | BY
LAURA AIKEN
CHRISTMAS ALL YEAR
YEAR
At 78 years old, Mary Macleod is retired from her successful shortbread business, which means she still likes to “come down and do a bit.” This translates into creating two new shortbread flavours –lemon poppy and chocolate fudge – for a 2013 launch.
“I find it exciting if I’m going to do some product development. I get all excited about that,” says Macleod in her soft Scottish accent. At this time, my interview with Macleod and her daughter-in-law Sharon is coming to a close and I can see Macleod’s eyes and mind drifting towards the kitchen. It’s 10 a.m. and Mary Macleod’s Shortbread is now open for the day, signalled by a customer rolling in at the turn of the clock.
Macleod, who immigrated from Scotland in 1955, founded the iconic shortbread brand on her own in 1981 and built a worldwide customer base before handing the reins to Sharon in 2010 so she could retire. The company began as a small retail shop in the Yonge and Eglinton area of Toronto before moving to a larger production space in the Queen East Riverdale community in 1997.
}“There was a chap down on Yonge Street, who, when I decided it was going to be shortbread [made at her shop] took bets up and down the street that I would only last six weeks. So he lost a lot of money,” Macleod says, with a chuckle, of those very early days. “But I was so disorganized. I didn’t even have a price because I didn’t know what to charge. People were coming in and I’d say just help yourself because I didn’t want to say I don’t have my costs yet.” When asked if she ever thought the business would fail, she said it had never crossed her mind.
As in Santa’s workshop, preparations for Christmas begin in January and that helps keep their nine full-time staff busy year round.
bread company’s 31 years.
“Back in 1982 one of their buyers came in and she told me that they’ll buy but there’s a few things you had to do,” says Macleod. “You had to get a PO number and had to be on time with your delivery and all of that happened for us. It was a small order, $300 or something, but it was big for me.”
banking before she donned her full-time baker’s business hat, walks the talk of a woman ready to lead Mary Macleod’s Shortbread into its next chapter.
“I don’t want to be changing any of the recipes or the qualities and the methods,” says Sharon. “I am looking to scale up the business through operational efficiencies.”
It’s safe to say she got her costs figured out and then some. A canister of eight signature chocolate crunch cookies now sells for $16.75 online and one of her longest-running customers is luxury retailer Holt Renfrew, who has been buying the cookies for 29 of the short-
Now, Macleod’s shortbread is sold in their own shop, at retailers across Canada and shipped worldwide at customer request, says Sharon, adding that the company has evolved more through word of mouth than traditional advertising but the company is beginning to attend more trade shows now to reach out to boutique shops across the country.
Sharon, whose background was in
While Macleod appears to be relishing her new primary role of having fun in the kitchen, Sharon is navigating her new world of bakery staffing, managing resources and expanding a business that is currently a 50-50 split between retail and the rest of it. Since she’s come on board in 2010, the bakery has gone from being open three days a week to being open seven days a week. A new website to enhance online ordering is coming in the new year. She’s created new ways of packaging the cookies as gifts for their own retail shop and others. A co-branded tea line was brought in that carries their logo and specifically pairs with their
Mary Macleod (left) handed the reins of the business to her daughter-in-law Sharon (right) in 2010 when she retired, but is still very involved in the business.
cookies. In addition, she’s re-jigging the marketing campaign to “a shortbread for all seasons, a shortbread for all reasons” to help push year-round sales.
“We’re growing a lot now, but it’s a small business with limited resources and it’s tough sometimes,” says Sharon. “Resources are my biggest constraint –staff, equipment, space – so it’s figuring out how to do that. I am cautious but I will push the limits and my staff will tell you I push the limits of what I ask them to do. I am learning too, as to how much is too much.”
Macleod pushed limits too, certainly the limits of shortbread, with the development of her top-selling chocolate crunch.
“No one had ever taken a mass of butter and a mass of chocolate and joined them into something edible,” says Macleod. “I worked on it for about 18 months, every weekend, and tried out different flours – soft flours, hard flours, heavy flours – and one Saturday night it just happened. I’ve never broken it down so I don’t know when the crunch comes but it’s magical. The police [local division] all came, everybody from church all came, so I sat up until four in the afternoon. Everybody was so excited and, oh, the smell, it was marvellous. That became the chocolate crunch. It is our number 1 bestseller.”
Mary Macleod’s Shortbread has been a real community business, which is seen not only in the actual donations to schools, women’s shelters and various
arts agencies in Toronto, but also in the stories that are so swiftly recalled by the Macleods when asked about their most memorable times.
“This store was like a little social place,” says Macleod with a smile. “People could come and chat to me about maybe their fears or their worries . . . . One was a lawyer. She’d had a baby when she was 42 and she couldn’t cope. She came to me and I got her involved with a very good nanny system so she was very happy for that . . . I’ve got other letters in my file from people. One lady from Saskatchewan, she came every Saturday morning for a little tiny round of plain shortbread, and I got a letter a year or so later saying that it kept her mother alive because that’s all she ate.”
“My husband [Gary] used to work in the store when he was in university and I guess one of the ladies who kept coming in used to buy lots and lots of shortbread at once,” recalls Sharon. “So he mentioned that she seemed to be buying a lot of shortbread, and she said, ‘oh yes, I work for concert productions international’ and I’m bringing this to Bruce Springsteen or different rock stars, so that was always fun.”
Sharon remembers her first impressions of Macleod’s cookies, which she bought before she met Gary. The couple met through their financial jobs, where another colleague often used to tell her than Mary Macleod’s Shortbread had the best cookies ever. She says she tried them, and remembers thinking in the
mindset of her first-job minimal salary that “they were expensive but boy were they good!”
“Certainly one of our challenges with our customers, especially our wholesale customers, is having them understand the value proposition,” says Sharon. It has been easier to get customers onside who are already familiar with gourmet foods. Once she discovered one of their customers was selling cookies past their best before date; she says it’s important to them to follow up to protect your brand. They have no distributors and although they are trying out some reps, sales are still very much controlled through the store.
“Our aim is to make the top quality shortbread available in Canada, and it’s all about the balance of the ingredients; we don’t skimp on the quality, and that’s reflected in the taste of the cookie,” says Sharon.
There is a big focus on handmade in the business. The cookies are made using hands, mixers and ovens. The packaging accents, such as bows and touches of evergreen, are custom creations snipped and tied by the staff. As in Santa’s workshop, preparations for Christmas begin in January and that helps keep their nine full-time staff busy year round. The bakery brings in seasonal help for times like Christmas, when they go from about 20 to 150 customers a day.
Mary Macleod’s window display makes mouths water upon entrance.
Butterscotch shortbread crumbs and custom blended teas are also available for purchase.
GLUTEN-FREE SUCCESS
Since winning Bakers Journal’s inaugural Innovator of the Year award last fall, Baked at Frankie’s has been buzzing with new clientele, new products and a continued quest to perfect its unique gluten-free flour.
The wholly gluten-free bakery, located in Uxbridge, Ont., has seen business triple since edging out the competition last year. Customers are flocking to the bakery from all over the province for their favourite goodies and breads. By the end of a typical Saturday, the equivalent of 120 loaves of bread and countless sweets have flown out the door. Donna van Veghel-Wood, along with her husband, Frank, and son Joel van Veghel, are the terrific trio behind this unique family business. Together they are on a mission to provide a safe haven for patrons suffering with celiac disease and gluten and wheat intolerances.
Frankie’s products have grown to include a variety of artisanal breads, rolls and buns, bagels, pizza dough and its trademark crisps.
}“I
Tantalizing sweets also beckon from behind the counter, including brownies, butter tarts, date squares and sticky toffee pudding.
we’re too far away, especially when you’re walking back and forth eight times a day!”
Donna explains that the bakery is currently working at full capacity and
really think our flour is where we’re headed, because once it’s perfected, which we think it is, you can do all your tried and true recipes from Grandma’s day.”
Many of these products are also served in the family’s upscale gluten-free eatery, Frankie’s Ristorante, located just down the street from the bakery. In fact, if you spend time in Uxbridge’s historical downtown core, you are bound to see Donna carrying trays of freshly baked goodies from the bakery to the restaurant. “It’s very comical watching Donna run down the hill with a tray of cupcakes in her hand,” Joel says with a grin.
“I can’t stop; I’ve got places to go!”
Donna retorts, laughing. “But going back up the hill is another story. We are talking about amalgamating somehow or getting [our locations] closer together, so that’s in the works right now because
demand for the scrumptious goodies is still on the rise. “If we don’t get another oven then we’re going to have to go into shift work,” she says.
Baked at Frankie’s has proven that there is a market for its dedicated gluten-free facility. The real secret to its success lies in its complex gluten-free flour. “Bakers Journal has really given us the encouragement to move forward with the flour blends and really push that, because it’s the flour that allows for all of this,” Joel notes.
“Frank is always tweaking it. Even I don’t know what’s in it anymore!” Donna adds. “I really think our flour is where we’re headed, because once it’s perfected, which we think it is, you can do all your
tried and true recipes from Grandma’s day. It does go cup for cup. It stirs, it beats and it bakes just like wheat flour.”
When asked if they would ever consider wholesaling their exclusive flour blend, Joel answers with a resounding yes. “I see that as a beneficial path for the company and for people in general. I love our product and not just because I’m one of the owners, but because when you taste our products, they taste like the real thing . . . I think if we could share that with other manufacturers, restaurants or bakeries that are willing to make gluten-free products with our flour, then we should go for it,” Joel explains. “As someone who can’t have wheat or gluten, it means that you can then walk into almost any restaurant, manufacturing facility or supermarket and be assured that the product you’re going to buy that says ‘gluten-free’ is also going to taste good.”
With online orders skyrocketing and in-store products being gobbled up faster than they can be made, Baked at Frankie’s is now poised to make another strategic leap forward, investing in its future and that of celiac sufferers everywhere. / BJ
From left, Frank, Donna and Joel have seen much success since winning the Innovator of the Year award.
DECADENT TRUFFLES
Rogers’ Chocolates is known for several different chocolate treats, including its decadent truffles. Many of Rogers’ current recipes are the same ones that Charles Rogers created in 1885 when Rogers’ Chocolates was born. The shelf life for these truffles will depend on storage conditions. They can be stored for up to three weeks at room temperature, for one month in the refrigerator, or indefinitely in the freezer. / BJ
ROGERS’ TRUFFLES FORMULA
Ingredients
• 115 grams (1/2 block) Rogers’ milk, dark or white baking chocolate
• 1/2 cup 35% cream
• 1/2 teaspoon vanilla
• 400 grams (2 boxes) Rogers’ Chocolates milk or dark fondue or baking chocolate
• 150 grams (1 box) Rogers’ sweet ground chocolate (optional, for coating)
Directions
1. Cut chocolate into small pieces and place in a medium, dry, stainless steel bowl. Set aside.
2. Bring cream to a low boil (watch closely, as it will happen quickly) and pour in chopped chocolate. Let stand for two minutes.
3. Add vanilla and gently stir until completely incorporated. Do not over-mix. Cover with plastic wrap
and store in a cool, dry place for four hours, or overnight if possible.
4. After cooling, the truffle or ganache should be quite firm. Using a small scoop or teaspoon, portion out bite-sized pieces onto a parchment-lined tray, and refrigerate for 10 minutes. Roll the pieces by hand to create a round shape. Return shaped pieces to the parchment-lined tray.
5. Melt fondue/baking chocolate and temper. Coat your hands (vinyl gloves will reduce mess) with a thin coating of tempered chocolate and roll individual truffles between your palms to apply a thin layer of chocolate. Return to a clean, parchment-lined tray. To add contrast to the overall look, coat with chocolate and immediately roll in ground chocolate. Stack truffles and serve.
¦ business advisor ¦
BY BRUCE ROHER
SUCCESSION PLANNING
Leaving a business to the next generation of your family
Glen, the founder of a successful business, found himself at age 55 starting to think more often about the legacy of his business. He has two sons involved in the business, but he’s not convinced that either of them, at this point, is a strong enough leader to take over the reins.
Although Glen does not plan on retiring until age 65, he wants to begin the succession planning process. He realizes that he is at an important juncture in the life cycle of his business. He wants his sons to succeed in the business. He does not wish to sell the business, as it’s his legacy to his sons.
}Each of his sons leads an important division: one is in charge of sales and the other is responsible for operations. Both sons started in the business after completing university undergraduate degrees. Glen is realistic about his sons’ limitations and wants to implement an appropriate strategy for keeping the business under family control.
It may take time and training before your successor is able to assume
customers and suppliers? Are there younger family members who are considering joining the business?
When in doubt, don’t hire – keep looking. A company should limit its growth based on its ability to attract enough of the right people.
3. How will compensation be determined for both family and non-family executives?
Glen may need to retain an advisor to assist with a succession plan, particularly when family members are involved and objective views are needed. There are numerous issues that will need to be addressed, including:
1. Where does Glen see the business in five and 10 years? What management talent will be needed? Does the business have a strategic plan? What key positions are needed and what experience and skill sets are required for these roles?
2. Does Glen believe that, with adequate time and training, one of his sons will be capable of assuming his role? Why should this son run the company – does he have the requisite skills, experience and performance? What will be the effect of this decision on the other son, and potentially on other family members, company management, employees,
4. How will share ownership issues be dealt with? What may be the repercussions of these decisions on family members who do not work in the business? How will conflict be dealt with?
5. Will Glen’s shares be bought out? If so, by whom? How will Glen ensure that he has available funds for retirement?
6. If non-family executive management is required, will investment in the company by non-family members be accepted?
7. What steps can be taken to ensure that non-family executives remain engaged?
8. What contingency plans could be put in place in the event of resignations, incapacity or death of owners?
Given that Glen has 10 more years until retirement, it may be prudent to institute formal training for his two sons. This may include one or both of them enrolling in an MBA program, Glen hiring an interim manager to help them, or, perhaps Glen
your role.
spending more time to groom his incumbent.
The future leadership of the business is clearly one of the key cornerstones of the plan. In Jim Collins’s book, Good To Great, he states, “The good-to-great leaders began the transformation by first getting the right people on the bus (and the wrong people off the bus) and then figured out where to drive it.”
Collins argues that getting the right people on the team takes priority over vision and strategy decisions. His research uncovered three practical disciplines for being rigorous in people decisions:
1. When in doubt, don’t hire – keep looking. A company should limit its growth based on its ability to attract enough of the right people.
2. When you know you need to make a people change, act. First be sure you don’t simply have someone in the wrong seat.
3. Put your best people on your biggest opportunities, not your biggest problems. If you sell off your problems, don’t sell off your best people.
These steps will ensure that the right talent is in place so that the business has a strong foundation for the transition and legacy of Glen’s business. / BJ
Bruce Roher is a partner responsible for succession planning and business valuations at the Toronto office of Fuller Landau LLP, Chartered Accountants. He can be reached at broher@fullerlandau.com or at 416-645-6526.
¦ concepts for success ¦
BY DIANE CHIASSON
SEO STRATEGIES
Seven ways to move your bakery up and be recognized by search engines
With more than one billion people using smartphones and countless others searching for information on their computers, your ranking on a search engine is now one of the most powerful ways to gain business. If you type “bakery” into your Google search bar, you will probably yield hundreds of millions of results. So how can you make your bakery appear at the top of the page of a search engine?
Today, your website needs to offer much more than just an address, phone number and menu. It needs to engage your visitors and get them to visit your website over and over again. Proper SEO (search engine optimization) techniques will improve in search engine rankings.
}Simple SEO strategies such as adding keywords and updating your website frequently will move your bakery up in search rankings.
the movement on your website will help you move up in the search rankings.
Update new photos of your pastries, cakes, pies, breads or other products, promote your specials, upload videos, or start a blog. All the movement on your website will help you move up in the search rankings.
3.
HAVE LOTS OF RECIPROCAL LINKS
Here are seven simple tips to help move your bakery up in search rankings:
1. RESEARCH PROPER KEYWORDS
Good SEO starts with your keywords. Research the most important keywords and phrases that relate to your bakery operation by asking your customers what keywords they would use to search, studying your competitors’ websites, or using a keyword research tool. Include these relevant keywords in your homepage, title tag and the rest of your content. Make sure you mention your location (city, town, province) repeatedly.
2. UPDATE YOUR WEBSITE FREQUENTLY
One of the key things that search engines look for is whether or not a website is constantly changing. Make sure you update your website on a regular basis (once a week at a minimum). Update new photos of your pastries, cakes, pies, breads or other products, promote your specials, upload videos, or start a blog. All
Another way to increase your SEO is by building more reciprocal links to and from your website. Work with all the local non-competitive businesses in your area to help increase the number of links leading to and from your website. You can also get your suppliers to do reciprocal links.
4. ADD VALUE TO YOUR CONTENT
Your website should provide important information like location, operating hours, your menu and a map. But you should also provide value-added content like recipes, how-to videos, or even party planning advice. Develop a series to entice your customers to visit your website on a weekly basis.
5. USE
FACEBOOK, TWITTER AND OTHER SOCIAL MEDIA TOOLS
Social media will help you increase your search rankings significantly, but like your website, you must make the time to update regularly. Bakeries have the advantage of
selling products that attract with pictures, so take and post lots of photos.
6. TREAT YOUR WEBSITE AS A WINDOW TO YOUR STORE
Convey the personality of your bakery operation through your website using colour, text, graphics, videos, games, design and content. Your website should be like your storefront, drawing potential customers to come inside and try your products.
7. INTERACT WITH CUSTOMERS ONLINE
Make your website a place where you can interact with your customers. Allow customers to custom order cakes or other desserts or order sandwiches. Have them sign up for a newsletter. Allow them to post their comments on a comment board. The possibilities are endless. Whatever options you choose, make your website interactive. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for more than 30 years. Her company provides innovative and revenueincreasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or by e-mail at chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
BAC and Grain Supply Chain Meeting with Health Canada regarding Potential Precautionary
Allergen
Statements on Flour
BAC and other members of the grain supply chain are engaged in a consultation in an attempt to resolve issues surrounding the use of precautionary labelling of wheat flour and other cereal grains. BAC had called for this urgent consultation due to the recent announcement by the Canadian National Millers Association (first reported in the November edition of The Bulletin) that due to the adventitious presence of priority allergens such as soy and mustard in wheat and other processed grains it was recommending flour millers apply precautionary labelling to milled grain products including wheat flour.
The adventitious presence of these priority allergens are allowed in wheat via Canada’s grain grading regulations are unavoidably
present in unprocessed grains as a consequence of comingling in grain harvest, on-farm storage and movement through the grain handling and transportation system.
Compounding the urgency for an expedited resolution to this situation is that the Canadian Food Inspection Agency has been engaged in product sampling to determine the undeclared presence of soy in a wide range of wheat based foods. The CFIA product sampling discovered detectable levels of soy, a priority allergen.
BAC will be seeking solutions that do not result in further extensions of precautionary allergen labelling such as the establishment of tolerance thresholds along with consideration of supply chain mitigation methods.
BAC Responds to CFIA Inspection Modernization Proposal
BAC has responded positively to CFIA’s proposed Inspection Modernization Proposal, which it believes when implemented, will provide greater efficiency and continuity regarding the roles and responsibility of food processors and CFIA’s enforcement role. BAC has, however, pointed out that the proposal has insufficient information and clarity in a number of key areas such as the refusing, suspension and cancellation of proposed food processor licences along with proposed risk inspection categories. BAC’s submission made a number of recommendation and requests for additional information.
In addition to CFIA’s regulatory modernization, BAC is closely monitoring Bill S-11 that would consolidate and modernize CFIA’s food safety legislation including the incorporation of the Meat Inspection Act, the Fish Inspection Act, the Canadian Agricultural Products Act and the Consumer Packaging and Labeling Act. In addition to amalgamating the four Acts, the Bill and
accompanying regulations intends to:
• require licensing of food importers and domestic food companies that ship inter provincially or export
• enhance controls over imported foods
• clarify and enhance inspector powers, impose tougher penalties for non-compliance (including for deceptive practices, tampering and hoaxes)
• simplify requirements to promote compliance and consistency of inspection across all commodities (including the bakery sector)
• allow for a common establishment licensing and registration scheme for all foods (thus mirroring the new U.S. Food Safety Modernization Act)
• enable CFIA to respect third party standards, certifications
Bill S-11 is currently before the House of Commons and is anticipated to pass before year’s end.
COST: $175 (plus 5% GST $8.75 and $15 Shipping/Handling Charges) Baking Association of Canada Member Cost $135 plus tax and shipping/handling charges. Available only from the Baking Association of Canada
Season’s Greetings and Best Wishes for a Happy New Year
Joyeuses Fêtes et meilleurs voeux pour une nouvelle année
BY MARIO FORTIN
MASTERING R&D
Tips to ensure success in the research and development of products
Ihave written this column for the past two years and it has been a great pleasure to share some of my knowledge and technical experience on different topics. However, because I am involved more and more at an international level, this article will be my last.
In my experience, I have determined a process for the research and development of products:
• Choose a well-defined idea or market opportunity.
• Look at the targeted clientele and the competition in the targeted market.
• Develop the prototype according to the selected criteria.
• Choose ingredients according to the name of the products.
}• Conduct a sales presentation to the food chains for listing.
These steps are essential for ensuring the product’s success. I have too often seen people create the packaging before finishing the development. A list of ingredients should be made when the product development is complete.
For people working in research and development in the baking industry (artisan or industrial), the most important thing to remember is to always work by weight (using a scale), never by measurement, because you will never be able to convert a small recipe into a larger quantity for production.
The smaller the batch you make, the more precise your scaling must be. Using cups and spoons isn’t an effective way to measure, as results will vary by person. For any ingredient amount under 50 grams, you must use a precise scale. Scaling three grams of something that
If you do not have experience with the functionality of ingredients, you must change one ingredient at a time to see the effect on the dough.
• Test recipes on a small scale in a laboratory.
• Conduct a presentation of the first samples for analysis.
• Correct the required characteristics after the analysis.
• Adjust the recipe to meet the customer’s needs.
• Evaluate the required equipment for production.
• Adjust as necessary after first plant trial.
• Determine the cost and selling price.
• Conduct a sensory evaluation/ tasting using a panel.
• Evaluate the shelf life.
• Compile the list of ingredients for marketing.
• Find an attractive claim for the product.
• Present the product to marketing for the choice of packaging.
• Define the process parameters for the production setup.
• Support the quality control for the specifications of the product.
calls for two grams is adding 50 per cent more. A difference of one gram on something that calls for 100 kilograms is minute, but a different of one gram on something that calls for two grams has a big effect. The scale becomes your best friend in research and development, so don’t be afraid to use it accordingly.
Take note of everything that you do. Write down your formula, scaling, temperatures, mixing time, dough weight, proofing, baking, cooling and packaging notes. Many people repeat the same test because they do not have any record. Keeping notes is more efficient. Always use the same ingredients that you will use during production. The formulation of baking powder for home use is different from the one used in the industry. Do not use ingredients such as flour, milk powder or baking powder from the grocery store, because they are not the same as those you will get from your distributor. An all-purpose flour from the grocery store does not get the same treatment as a 20-kilogram bag from the distributor. I have seen many cases where
research and development people use a great formula to start their development but use the wrong flour. They try to change everything else to meet their requirements and it does not work. All-purpose flour is not necessarily good for making all kinds of products. The right flour makes the difference in the texture. Flour is the major ingredient in many recipes, so it is important to use the correct variety. Specification of products is the key to standardizing any formula. When you try to replace one ingredient with another, you have to be sure that the replacement will meet the same application. Also, be sure that you know the altitude level of your city in order to use the right quantity of chemical leavening.
Changing the type of flour may not have much of an effect on dough worked by hand, but in industrial applications it may cause problems on the production line. In many cases the mixing time should be adjusted depending on the type of mixer or the dough size for the mixer capacity.
If you do not have experience with the functionality of ingredients, you must change one ingredient at a time to see the effect on the dough. Using ingredients such as wheat gluten, starch, gums and emulsifiers requires adjusting the absorption to control the texture.
In a laboratory, you have to develop your recipes by determining what the production parameters in the plant will be in order to respect the timing of the production line. It is easy to make an excellent product but difficult to make it very good day after day. Consistency is the key to success.
The right colour of a product will influence the shelf life. Sweet products get darker faster, so never judge by the colour, but by the time. Timing is an indication of whether or not the oven temperature is right. Convection oven temperature must be 30 C (50 F) less than conventional oven temperature. Good luck with your product development and do not hesitate to ask for help. / BJ
Mario Fortin is an international bakery consultant and owner of FORMA-LAB, consulting services to bakers and suppliers. If you need technical information, send your question to info@forma-lab.com.
WARM UP TO HOT CHOCOLATE
As children, many Canadians spend cold, wintery days outside after school or on the weekends building snowmen and tobogganing. When it’s time to come inside, there’s nothing like a mug of hot chocolate, topped with marshmallows or whipped cream, to warm up with. The comforting flavour and sweet smell are hard to beat.
In its 2011 coffee and tea market intelligence report, Technomic states coffee and tea comprise 41 per cent of non-alcoholic beverages on
restaurant menus, while hot chocolate holds only 2.1 per cent of the share. With so many beverage options, it’s easy to pass on hot chocolate in favour of something else. But the childhood favourite is making a comeback among adults, thanks to chains like Starbucks and Tim Hortons, which offer specialty hot chocolate creations like salted caramel and peppermint through the winter months. For those who aren’t coffee or tea drinkers, these beverages can offer the same sense of indulgence that a cappuccino or tea latte might bring. The rising popularity of hot
Add a twist to a mug of hot chocolate with a unique garnish and flavour.
chocolate with a twist couldn’t have come at a better time. A recent study published in Hypertension journal, led by Dr. Giovambattista Desideri, director of the geriatric division at the University of L’Aquila in Italy, has found that people given cocoa drinks had better working memories, higher scores in reasoning tests and improved blood sugar control than those without. If ever there were a good time to add more hot chocolate into our diets, it would be now.
Incorporating hot chocolate into the menu of their business was an easy decision
for Joanne Mogridge and her husband, Carlos Vela-Martinez. The pair own Cocoa West Chocolatier, a chocolate boutique and café on Bowen Island, a small island municipality just five kilometres west of Vancouver. Besides its organic chocolate truffles, the Cocoa West Café is known for its artisan hot chocolate creations – a natural fit for the business. “We knew hot chocolate would be a large part of our business from the get-go,” says Mogridge, a Maitre Chocolatier. “Carlos’s father is from Mexico, and as a child, he would go to Mexico to visit family. That’s when he
was exposed to his grandmother making hot chocolate for them . . . it’s a big part of tradition,” she explains.
Despite its hometown’s small size (the island’s population is approximately 3,500 people, which grows through the summer months thanks to tourists), Cocoa West Chocolatier has had great demand for its artisan hot chocolate. The business has been awarded the title of best hot chocolate in the lower mainland, and Mogridge and Vela-Martinez see a great mix of regular customers and new customers visiting to try their creations. Mogridge says her numbers are fairly equal when it comes to customers ordering hot chocolate versus coffee, tea or other hot drinks. She says she has customers visit just because they’ve heard so much about their hot chocolate, but believes people are drawn to the drink for other reasons, too. “There’s definitely some comfort in it, and lots of people are trying to change their caffeine habits.”
bit,” she says. “Chocolate has been marketed more like wine, in terms of origins and percentages . . . It becomes a destination; the chocolate that you have gives you the experience of something very fulfilling.” For some, it could be reminiscent of childhood; for others, it’s the opportunity to make the day stop, and to savour and indulge in something delicious. Regardless, Mogridge’s goal is to give
}Mogridge says she has noticed a change in the chocolate industry since Cocoa West opened 10 years ago. “We’ve always had a strong demand here because we are a chocolate café, but the industry has changed a
of Puebla, Mexico, where his father is from. The name also hints at the flavours of the drink: made with a dark blend of chocolate and chili, the drink is spicy. Other varieties of their creations are added to their menu from time to time, including the rich and decadent Parisian: a mug of hot liquid chocolate with a separate serving of steamed milk, for customers to mix to their liking. Hungarian Heat,
“Chocolate has been marketed more like wine, in terms of origins and percentages . . . It becomes a destination; the chocolate that you have gives you the experience of something very fulfilling.”
her customers an escape.
Mogridge and Vela-Martinez have developed several artisanal hot chocolate blends, all using their signature organic chocolate shavings –added sugar and powdered cocoa have no place on their hot chocolate menu. But the unique flavours are what really sets one apart from the next. Besides a classic hot chocolate, made with milk chocolate shavings and a touch of cinnamon and aromatics, some of Cocoa West’s signature hot chocolate options include the Seville, a robust blend of rich, dark chocolate. In a nod to Vela-Martinez’s Mexican heritage, the Poblano variety is named for the city and people
a variety with paprika flavouring that isn’t a menu mainstay, is a tribute to Mogridge’s brother, who lives in Budapest, Hungary. And the Sojourn, which is available for wholesale, is Cocoa West’s version of instant hot chocolate. “We’ve added organic skim milk powder [to the chocolate shavings] to give it creaminess when you add hot water,” she says, making it easier for their customers to enjoy a cup of Cocoa West’s hot chocolate wherever they may be. Its name is suggestive of the experience Mogridge and Vela-Martinez aim to provide their customers: making their beverages an experience, not just a drink. “We want them
to be transported, to their childhood, or their vacation in Mexico.”
Experience and flavour are nothing without presentation. All of Cocoa West’s hot chocolate beverages are served in white china with a saucer, on a silver tray, accompanied by a small glass of water. “Presentation goes back to the experience – take your moment, sit down, and make the day stop.”
When it comes to creating artisanal hot chocolate recipes, Mogridge advises looking to your own tastes for inspiration. “To me, it mattered that things were organic; it’s a personal decision. Experiment! Think about the things you like – would other people like that? I tend to stay away from the crazy exotic flavours, like wasabi hot chocolate, for example,” she says. “It’s not something I’m going to enjoy myself. There may be one or two customers who would like it, but the reality is that people will try it once out of interest, and they won’t try it again.”
And of course, hot chocolate would be nothing without premium ingredients, which, Mogridge says, is the most important thing to keep in mind when coming up with new flavours and creations. “Using the best ingredients possible is always number 1.” / BJ
Cocoa West uses chocolate shavings, which provide a rich, smooth drink and help turn the beverage into an experience, according to Joanne Mogridge.
From healthy breads and granola bars to precision scales and heated merchandisers, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Locu menu manager
New technology from Locu allows restaurants and cafés to update their online menus and printable PDFs in real time and instantly sync the information to their website, mobile site and Facebook page. The company offers a basic service package for free, with a professional upgrade plan of $25 per month, and options for a VIP custom plan. Locu offers font and design elements to match existing brand identities. www.locu.com
Wheat-free oat crisps now available
Lesley Stowe has launched wheat-free Raincoast Oat Crisps. Created for health-minded consumers and those with gluten sensitivities, the Raincoast Oat Crisp will be initially available in two of Lesley’s famous flavours: Original Raincoast Oat Crisp and Rosemary Raisin Raincoast Oat Crisp. The sweet-savoury Raincoast Oat Crisps are baked in small batches from scratch using all natural ingredients. www.lesleystowe.com
Champion debuts DH5000T washer
Champion Industries expanded its line of door type dishwashing machines with the new DH5000T Dual* (NSF listed pending) dishwasher and pot/pan washer designed especially to accommodate taller cooking equipment including sheet pans and large pots and pans.
The Energy Star certified DH5000T high-temperature, hood-type dishwashing machine features sloped hood, electronic controls, rinse sentry, user-friendly auto start, interchangeable stainless steel wash and rinse arms, up to 55 racks per hour and uses only 0.89 gallons of water per rack. Champion’s patent-pending Tri-Rinse System pinpoints rinse water onto the dishes, a design intended to keep energy and water consumption at low levels. www.championindustries.com
Chocolate
tempering machine from Bakon Bakon has released a fully automatic chocolate tempering machine. The Choco-lution 110 features a touch-screen colour display with three language selections (English, French and Spanish). It has a capacity of 6.3 gallons of melted chocolate and there are no tools required for cleaning. Temperature can be calculated in either Fahrenheit or Celsius. Other options include a separate vibrating table and a mini enrober with take-out table. www.bakonusa.com
A simplified pallet
Schneider Packaging Equipment’s latest line of standard palletizers are built to simplify the palletizing of cases, trays, display packs, bundles, bags and bulk product. These palletizers look to offer affordability while maintaining flexibility, rapid changeover, simple low-cost operation and overall small form factors. Available in multiple layouts and configurations, including a single station 1-in-1-out, dual station 1-in-2-out, and up to 4-in-4-out multi-line configurations, the systems offer stretch wrapping, labelling, product and pallet transport conveyor, pallet dispensing, and slip sheet dispensing for a complete and fully automatic turnkey integrated solution. www.schneiderequip.com
Rubbermaid Commercial Products launches BPA-free line
Rubbermaid Commercial Products (RCP) says it has rolled out the industry’s first-ever BPA-free commercial foodservice product line.
RCP created the line in collaboration with Eastman Chemical Company using its Tritan copolyester, a material free of bisphenol A (BPA). In extensive product testing, the RCP says the products withstood washing in commercial dishwashers without cracking, were resistant to heat and harsh detergents, and demonstrated minimal breaking, chipping and cracking from dropping or extended use.
The design offers glasslike clarity that will maintain its high-quality look throughout use, stated the company in a news release. www.rubbermaidcommercial.com
Fruit nib hearts from in2food
In2food has launched fruit nib hearts: bits of real fruit peel, dehydrated and naturally sweetened to give a strong, authentic fruit flavour to any bread, pastry, ice cream or dessert. Fruit nib hearts are bake-stable, freeze-stable and shelf-stable, with many applications. www.in2food.com
Kafko releases floor cleaner in packets
Kafko International has introduced eco-friendly Oil Eater floor cleaner to simplify the task of cleaning floors and walls.
The premeasured 1.5-ounce packets help maintain proper dilution and control wasteful overuse. The highly concentrated cleaner can be used in a mop bucket or floor scrubber.
A packet produces 2.5 gallons of cleaner that is biodegradable, non-toxic, non-corrosive and non-flammable. It contains no acids, abrasives or petroleum solvents. Additional packets may be used for larger areas.
The product is available in a case pack containing 100 packets as well as in 100-pound kegs. Packaging features bilingual instructions. www.oileater.com
Valrhona introduces Otucan and relaunches Araguani
Valrhona has recently added a new Grand Cru dark chocolate to its product lineup. Single Origin Otucan 69% comes from Otucan cacao in Venezuela and features hints of green banana, hazelnut and floral notes.
Valrhona says the Otucan couverture pairs well with fruits, nuts, honey flavours and peppery spices.
Valrhona has also re-introduced the Araguani 72%. Also from Venezuela, this chocolate hints at licorice, raisin and chestnut flavours combined with the sweetness of honey, the company said in a press release.
Although both chocolates a created from pure Venezuelan beans, the flavour profiles vary due to their distinctive climate. Both are available in three-kilogram bags. www.valrhonaprofessionals.com
“I’ve only had one, in 30 years, disgruntled person,” notes Macleod. “And that was at Christmas when we were in the little store [on Yonge Street]. Everybody was against this wall and against that wall and I was out of my skull trying to serve everyone. She started to shout that I should have more help, and this and that, so I said to her “go through that door and don’t come back,” but that’s the only one. Afterwards I was sorry I’d said that and of course she was probably right.”
Even with the additional space of their new location, it’s still a typically small city storefront and it’s easy to imagine the chaos of the Saturday before Christmas, which Sharon says is their busiest day. They give out cookies and find that this makes people more patient and willing to take the time to look around. They keep three or four staff on to serve everyone.
“Thank goodness the team of people working in the kitchen are first class,” says Macleod. “They’ll stay here until midnight to tie a bow properly. They’re very dedicated.”
The future looks bright for Mary Macleod Shortbread’s. The two women who have driven its success are bound by lives that have intersected and in some ways mirrored one another. Macleod earned a degree in food and science and intended to be a dietitian, but rather served primarily as chief dietitian to her husband and two boys until they were grown before, ironically, starting her high-calorie business. But she says she always liked to feed people, and her sisters would save butter for her to make pies for them when she was as young as eight or nine years old. Sharon married into the family and her two daughters, ages 14 and 10, both like to come in and make cookies. She left a world of finance for a world of flour. It has become a real family affair that Sharon says she hopes will stay that way. Running a business is a tough, time-consuming gig, and Macleod offers those embarking on a business some start-up insight fitting for her 78 years of wisdom.
“I would say to them, they have to be able to take risk. It’s always a risk. And if you can live with that, then you’re all right. And don’t ever question yourself: if you want to do it, do it. If the product is good. And I always find that with family behind you, you can’t go wrong.” / BJ
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SUBSCRIPTION SERVICES
The days of fresh bread and milk being delivered to your doorstep are a memory of generations past: symbols of a slower and less complicated time. In our increasingly fast-paced world, consumers have begun to look back to these old-fashioned services, searching for ways to simplify their lives. The result is a modern twist on the traditional home delivery service, where sought after products are only a click away.
Today’s food subscription services offer freshly baked breads, cookies-of-the-month, gourmet food boxes, specialty cheese and unique coffees to please customer taste buds, and both consumers and business owners are realizing the benefits. Consumers value the convenience of having desired products delivered to their homes on a weekly or monthly basis, through online ordering methods and pre-paid plans. Business owners are using these services as a tool to reach
more customers and expand their client base. It’s a win-win solution for everyone involved. Love with Food is a San Francisco-based company that delivers gourmet food boxes across the United States, while also donating a meal for each box sold to help feed hungry children. Aihui Ong, founder and CEO, came up with the concept after watching a friend deplete her life savings in an effort to gain greater distribution for her food products. “I had a friend who had issues growing
beyond the local region. A lot of food companies that I talked to had trouble expanding beyond the farmer’s market. After the farmer’s market, what’s next?”
Ong had a solution: “Getting the products to consumers nationwide is a hard process. You might pitch to your local Whole Foods or local specialty store, and if you’re lucky, they’ll give you a small space at the bottom of the shelf. We want to level the playing field and make it easier. We want to be the
Subscription services that send gourmet products to the customer on a monthly basis give you the opportunity to broaden your clientele.
alternative channel so that business owners can continue their passion,” she explains.
Since launching in January, Love with Food has been striking a chord with consumers, particularly moms, who look forward to receiving their monthly box filled with gourmet goodies. The company is providing another way for consumers to discover food by delivering quality products directly to their mailboxes. It’s an idea that can be easily applied to those in the baking industry, giving bakers new channels to broaden their clientele.
}Setting Love with Food apart from the pack is its passionate fight against child hunger, a cause that resonates deeply with customers. With more than one in five children going hungry across the United States, it’s a cause that is also close to Ong’s heart. “We see a lot of loyal customers who stick with us because we give back and that’s really important. We put a lot of effort into our boxes. They say when they open the box that they feel a lot of love.”
The key to a successful food subscription service is organization. Having well-planned payment options, subscription terms, shipping contracts, and branding and marketing
efforts, is crucial. Ong recommends setting up a billing system that accepts month-to-month payments, as well as longer-term subscriptions. This will allow customers to try your products before committing to a subscription, thus stimulating new clientele. Once clients are wowed by your products they can upgrade to a pre-paid plan for a three-month, six-month or yearlong subscription.
With products, payment systems and shipping details in place, the next step is to advertise your service. The Internet can be an extremely beneficial tool to spread the word about your venture through social media and blogs. Ong says a heavy online presence was crucial to launching Love with Food. “The first two or three months we depended on bloggers to do reviews of us. Initially we did a lot of outreach. We
The key to a successful food subscription service is organization. Having well-planned payment options, subscription terms, shipping contracts, and branding and marketing efforts, is crucial.
Another important component to food subscriptions is reliable delivery. Adequate packaging and competitive shipping rates are vital to the success of your business. Ong admits that shipping has been a big headache for her company, but she has learned some valuable lessons. By using priority mail, her clients are assured delivery within two to three days, and they are provided with a tracking number, which Ong says is very important to her clients. She advises that, although negotiating better shipping rates takes some skill, it is a worthwhile cause to ensure that shipping your products doesn’t eat all of your profits.
contacted the bloggers and sent them boxes to review and it translated into a lot of positive reviews. We also used Facebook, Twitter and YouTube to get the word out. We now have more than 13,000 followers on Twitter, so word has spread.”
In addition to online marketing, word-of-mouth advertising has also been a big player. Current customers are talking about how much they love their monthly box of gourmet items, which leads to their friends trying it out, and thus begins another cycle of growth.
To launch your own food subscription service, take note of a few tips Ong offers based on her experiences.
First, be sure that the product itself is consistent with what is advertised online. Inconsistencies will lead to lost sales and disgruntled customers. Second, branding your product is vital to success. The brand must be recognizable and clearly seen on the packaging to create brand recognition amongst your clients. Ong advises business owners to test out their branding and get customer feedback to ensure they’re on the right track. Finally, be sure that your back end can handle the growth that will come with your food subscription service. You must be able to maintain quality while keeping up with demand, which can be challenging if you experience a surge in subscribers. Have a plan in place to allow your kitchen to grow with your company.
Consumers today are willing to pay a slightly higher cost for products that they deem valuable, especially if they are conveniently delivered to their front door. While interest in food subscription services is gaining momentum across Great Britain and the United States, the Canadian market is relatively untapped. By letting this new market breathe renewed life into your business, you can unlock new and exciting channels to expand your client base. / BJ
Wow your clients with your products and packaging to entice them to commit to a subscription.
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BY JANE DUMMER, RD
THE BURSTING COFFEE CULTURE
Pair coffee with baked goods for a winning combination and an opportunity to expand your menu
In September, I was invited to be a judge at the Coffee and Tea Cocktail Competition as part of the Canadian Coffee and Tea Show in Mississauga, Ont. What a fun experience! Nadya Khoja, the winner in the coffee category, created a delicious Gingerbread Coffee (http://coffeeteashow.ca/2012-coffee-tea-cocktail-competition-winner-recipes/). The winning coffee recipe reconfirmed the connection between coffee and bakeries, and inspired me to write this column.
Our coffee culture is thriving. One of the reasons is the demand from the consumer with a more discerning palate. Another factor is that a younger generation, which grew up with changing attitudes about quality, wants an entire coffee experience, not just a drive-thru coffee. The numbers confirm this: Statistics Canada reports that, after water, the second most popular drink for Canadians is coffee. According to the Coffee Association of Canada, Canada is the world’s eighth largest coffee market, and with annual sales growth in 2010 of 8.9 per cent, it’s outperforming nearly every other country. Canadians drink six kilograms per capita per year, and our away-from-home consumption is second only to that of the Italians.
that, and assists the tucked-away, independent bakery in spreading the word about its comfortable seating and special espresso blend to the audience that’s searching for that exact place.”
After chatting with Ray, I rounded the corner and I met the staff at Alfa Cappuccino. It turns out that Alfa Cappuccino supplies Vincenzo’s, my favourite independent grocer in Waterloo, Ont. Ross Cammalleri, president of Alfa Cappuccino, agrees that the coffee culture has exploded in the past decade in Canada. Television shows in the 1990s, such as Friends, started the momentum of a coffee shop as a meeting place and an experience, not just a place to purchase a beverage.
North Americans are becoming more educated about how to pair coffee with food. A large percentage of Alfa Cappuccino’s customers are bakeries. Some of their clients roast the beans on site, which not only adds freshness to the
}A younger generation, which grew up with changing attitudes about quality, wants an entire coffee experience, not just a drivethru coffee.
coffees, but also generates a specific ambience. Cammalleri assures bakeries considering adding coffee drinks to their menu that the economics make sense, giving this example: “Considering the price of the coffee bean today, it costs about $0.20 to make a $2.00 espresso.”
Following the competition, I walked the exhibit floor at the show and I met Ray Williams, president of FindMeCoffee (his company has created an app that locates coffee shops throughout the world).
“Since 2008, more than 100 new independently operated coffee shops have opened in Toronto. This coffee-hungry marketplace is overwhelmed by options and is in need of some way to find the right coffee shop for the occasion, be it a first date, a business meeting or just the perfect cup of coffee while travelling,” Williams explains. “FindMeCoffee does
Now for a slight diversion from coffee, to something that goes well with the baked goods – a brewed cocoa drink. I met Eric Durtschi, owner and co-founder of Crio Bru, at the show and found out he is a fellow health professional, a practising chiropractor in the United States. We discussed the variety of research that has demonstrated the positive health benefits of the cocoa. Durtschi’s company has patented a special grinder for the cocoa beans, as they are 50 to 54 per cent fat. If you use a regular coffee grinder, you will end up with a paste due to the fat content. When I tasted brewed cocoa, it reminded me of a drink I had in Madrid in 2003. It was delicious, but I have to warn you, it is a different drink from the processed hot chocolate we buy at the grocery store. Durtschi explained they
decided their first exposure to selling to coffee shops would be at the Canadian Coffee and Tea Show. He said the response has been very positive and they expect that by the end of 2012, there will be about 225 coffee shops in the United States alone offering the product.
The competition brought excitement and innovation to the coffee category. There are no signs of coffee exhaustion, as cafés, bakeries and shops continue to add new drinks, implement customer reward programs and clubs. As the economics present, this is a chance for bakeries to expand and develop their offerings, which include specialty blends, signature drinks and customer-focused amenities, to cash in on this brewing opportunity. / BJ
For more information, check out these great online resources.
www.criobru.ca www.coffeeassoc.com www.findmecoffee.com www.espresso.com
Jane Dummer, RD, is a leading dietitian for the Canadian food and nutrition industry. Jane offers services specializing in agri-food, functional foods and food safety. For more information, visit www.janedummer.com.
The coffee culture is growing, giving bakery and café owners a chance to expand their offerings.
Good
listeners make good business partners.
As a Dawn customer, you have more than 90 years of bakery knowledge and expertise on your side. And as we make changes by adding new products and solutions to our services, we want you to know that you still have our undivided attention. We’ll continue to listen carefully to you and bring you our insights and resources to help you grow your business because we’re committed to helping you succeed. After all, a good partnership is more than just listening to each other, it’s about growing together.