DROPPED ICE CREAM made with nitro chocolate creates a “mist”-ical ice cream experience.
FEATURES
8 Captivating Customer Imaginations
Creating plating techniques to turn the “same old, same old’” into something to behold
12
iba Wrap Up
The world-reknowned international trade fair for bakery, pastry, and snack experts since 1949, introduced high-tech additions to its 2018 show
20 Interview with Chef Anna Olson
Canada’s celebrity baker discusses holiday trends and balancing busy holiday schedules with much needed self care
18
Concepts for Success
Easy tips that will bring in new clients for 2019
26
Final Proof
The latest in breakfast baking trends: Beyond doughnuts and muffins
ON THE COVER
Chefs are re-thinking their plating techniques by adding exotic ingredients to old favourites, or deconstructing familiar dishes like Tiramisu. For the full story, see page 9
Chef
Christophe Adam’s “Warrior Spirit”
He’s worked in pastry since the age of 16, created an international line of éclair shops and now has a cookbook. Naomi Szeben interviews the world famous pastry chef, Christophe Adam about what pastry chefs need to stay motivated and inspired in the challenging, competitive world of baking.
DEPARTMENTS
BAKERS JOURNAL EXTRAS | American firm creates a vaccine that could treat celiac disease | Report: Consumers willing to pay more for premium chocolate| How does the CPTPP affect your bakery? Bakers Journal has the latest industry news and new products. www.bakersjournal.com
BY NAOMI SZEBEN
GETTING HYGGE WITH IT
December is an alternately difficult and joyous time for those who work during the holidays. It’s a source of income, but it’s also the time to spend with friends and family. Work-life balance becomes strained this time of year, when rush requests, last minute shopping and family obligations collide.
Emotional warmth is the feeling that everyone tries to generate this time of year, yet few manage more than coziness. For many of us, that’s more than enough to recharge our batteries.
The Danish have a great word that doesn’t quite translate to English: “Hygge.” Everyone has a different definition for what hygge means to them. It can describe the well-being that comes from being near loved ones, or or the gratification of savouring a nostalgic treat. It could apply to the feeling of luxuriating by a warm fire shared with a close friend on a cold night, or eating cookies with your family. As many ways as there are to experience hygge, it can be an elusive thing for bakers to experience personally this time of year. Find your work-life balance, and find your hygge.
It seems even Canada’s favourite television baker, Anna Olson is not impervious to the challenges bakeries meet during the holiday season. Should your bakery cater to the latest Pinterest-worthy trends to make your shop fashionable, or stick with the tried and true traditional favourites? It’s not an easy question to answer, and only bakers with a keen knowledge of their customers’ preferences can answer that. Rest easy knowing whichever decision you make, this time of year your specialities will sell themselves.
Olson recommends trusting your professional experience, and learning when to experiment with flavours. Generally, holidays are about reliving or creating memories, and taste plays a big part.
Whether you’re creating ornament-shaped cookies sassily iced with, “F*&#, it’s snowing again,” or baking family-friendly croissants, everyone likes baked goods. Cookies are a terrific holiday ice-breaker between new neighbours, eagerly accepted treats at awkward staff parties, and provide a thrill for a personal a trip down memory lane. Flavours like cloves, cinnamon and ginger are considered traditional because they trigger strong memories. Playing with flavours might risk the ire of those who want a treat that “takes them back.” If you’re dying to try something new, test the waters first. Offer a free sample of your new creation as your clients come to your bakery: Call it a holiday gift. People like freebies, and you get an instant gauge of how your new flavour palette will be received.
Diane Chiasson’s article suggests that holiday cheer can be a benefit to your bakery. Food industries boom between November and December, but how to generate long-term profits on that relatively short time frame? Sending heartfelt gestures like holiday cards or offering a small treat to your clients gives a much-needed personal touch this time of year. Chiasson’s article on how to give your business a boost in 2019 isn’t just about profiting from December’s uptick in sales: It’s about creating relationships that make regular customers. May you all bask in the hygge glow of your homes, and enjoy your work this busy time of year. Bakers Journal wishes all our readers a happy and prosperous new year. May you find time to rest, and enjoy a sweet new year! / BJ
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When you have the cargo capacity that fits your business, there’s no limit to where you can go. Ford Commercial Vehicles have the right one for yours. The full-size Transit offers two wheelbases, three heights and three lengths. The compact and versatile Transit Connect delivers a car-like drive with cargo space to spare. Ford has something more: specialists who can help make choosing and upfitting the van you need for your business easy. We’re sure you’ll like the sound of that. FORD.CA/BUILTFORBUSINESS
IBIE now open for registration ¦ industry news ¦
briefly | IBIE is open for registration| Canadian bakery wins a small business safety award | IDDBA has a new VP of marketing | for more news in the baking world, check out our website, www.bakersjournal.com
The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ opened registration with the announcement of added show features.
When the show opens September 8-11 in Las Vegas, Nevada, the enlarged expo floor plan will host more than 1,000 exhibitors showcasing the latest in automation/technology, ingredients and industry trends.
New in 2019, IBIE will launch IBIEducate, a full day of education on September 7, one day prior to the exhibit hall opening. This enhancement comes in consideration of attendee feedback. Now, attendees can dedicate a full day to targeted education, designed to deliver valuable ideas and strategies to improve bakery products, optimize production and support business growth. Sessions can be purchased individually or attendees can get unlimited access through the all-new ‘All Access Pass.’
“The IBIE Committee has been working hard to ensure we’re delivering maximum value to IBIE attendees at every step of their show experience and along the industry supply chain—whether they’re walking the show floor looking for the
Two new appointments at Puratos Group
Puratos announced two new appointments for its North American Management Team that will support their global objectives to further strengthen its strategic developments in key markets and reinforce its interaction with customers.
Effective as of October 30, 2018 Paul Bakus was appointed as the new Puratos’ Markets Director – North America, replacing Karel Zimmermann. Paul reports directly to Daniel Malcorps, Puratos’ Group CEO. He is part of the Group Executive Committee. Paul Bakus joins Puratos after an international career of over 30 years at Nestlé.
latest advancements or attending a hands-on demonstration in one of our new artisan marketplaces,” said Joe Turano, IBIE Chair in a press release. “Unlike smaller events, IBIE is the complete solution for our industry, produced by our industry. We continue to push the boundaries to ensure we’re advancing the grain-based food industry as a whole through the diverse and cutting-edge offerings that can be found at IBIE.”
IBIE will unveil two artisan marketplaces presented by Bread Bakers Guild of America and Puratos. These new state-of-the-art show floor destinations will introduce show elements specifically produced to support the growth of the artisan and specialty market segment. Curated competitions, staged demonstrations from celebrity chefs and Certified Master Bakers, tastings, expert Q&A sessions, exhibitor demonstrations and much more will bring the marketplaces to life.
To keep up-to-date on developing show features and to take advantage of the new early bird registration discount visit www.IBIE2019.com.
Originally, from Southern California, Paul began his career in Sales, before moving into senior Marketing roles across the United States. Paul was President of Nestlé’s Baking division and spent three years working at Nestlé’s headquarters in Switzerland.
Also effective as of October 30, Andrew Brimacombe has been appointed as General Manager of Puratos USA. Andy will report directly to Paul Bakus, MarketsDirector - North America. Andy built a career in consulting, first at Deloitte, then Accenture.
Most recently, he was at Aryzta, the International Food business with leadership in frozen Business-to-Business bakery. He held the position of President of the Consumer Foods Business, after the roles of Procurement Officer across a region encompassing North America and Brazil and Chief Commercial Services Officer in the US.
Bread and Butter bakery of Kingston, ON took home the bronze SBLA award.
Kingston bakery wins bronze in SBLA awards
In its second year, WSIB’s Small Business Health and Safety Leadership Awards recognized outstanding health and safety programs in small businesses with fewer than 50 employees.
The bronze was awarded to familyoperated Kingston bakery, Bread and Butter owned by Wendy Whitall.
Nominated businesses were judged on their performance in safety culture and leadership, hazard identification and control and workplace mental health, among other criteria.
The winning businesses were awarded cash prizes - $5,000 for gold, $3,000 for silver and $2,000 for bronze.
The winners are encouraged to reinvest the financial awards in their health and safety management system.
Small businesses registered with the WSIB were eligible to apply or could be nominated by individuals or local associations that support small businesses. The award nomination period was open between April 7 and June 22, 2018.
The panel of judges included representatives from Canadian Federation of Independent Business, Ontario Chamber of Commerce, Ministry of Economic Development and Growth, Ministry of Labour and the WSIB.
Congratulations to Bread and Butter, the winners of the bronze 2018 Small Business Health and Safety Leadership Awards.
Andrew Brimacombe
From new mills to the latest in piping bag stations, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Unifiller’s new Piping Bag Station launched at IBA 2018
Using the Piping Bag Station, decorators can easily and hygienically trigger the filling of a piping bag. By connecting the pastry bag directly to the outlet of the machine and pushing down on the switch, operators can fill pastry bags in seconds with minimal effort or strain.
According to Stewart MacPherson, VP of Sale & Marketing, “This compact and portable machine was designed specifically to address the needs of in-store bakeries, commissaries and manufacturers looking to increase decorator efficiency, while speeding up production rates. Its user-friendly design requires minimal training, even for entry level operators.”
and improve efficiency for cake decorators. Able to pump into bags directly from any pail or bowl of pre-whipped icing, the Piping Bag Station features a design that mixes and softens icings prior to filling bags. Less human effort to mix and pump icing leads to less exposure to human contamination.
Kason introduces high capacity mill
Kason Corporation has introduced a new Air Classifier Mill with higher capacity than any model previously offered by the company.
Capable of filling up to 10 pastry bags a minute, the Piping Bag Station will drastically reduce product waste
Decorators can quickly finish cakes or cupcakes with icings, toppings, fillings or creams using their own piping bags or those provided with the machine. The Piping Bag Station’s simple stainless steel, tool-free design makes maintenance, changeover, and disassembly quick and easy. Capable of 120 deposits a minute, the Piping Bag Station features 3 piping bag adaptors with pastry clamps, pastry bags, and a pail support tray.
Model CAM 1300 combines impact grinding and air classification in one machine to produce fine grinds with narrow particle size at rates to 16.5 tons (15 tonnes) per hour for large-scale processes.
Intended for bulk foods, grains and mixes, the mill allows control of the air flow rate and grinding temperature to condition heat-sensitive or hygroscopic materials.
Ingredients enter the milling chamber where a spinning rotor impacts the particles against grinding segments inside of the chamber wall by centrifugal force. A rising column of air lifts the particles into the rotating classifier wheel, separating on-size material and directing it to the process air stream for collection or further processing. Over-size material returns by gravity into the path of the spinning rotor for further grinding.
Particle size can be controlled by varying the rotor speed, classifier speed, airflow rate and feed rate, thereby eliminating the need for separate classification equipment.
The easy-clean design includes a “clam shell” style lid that, when fully opened, provides complete interior access for change-outs of grinding media and sanitizing to prevent cross-contamination.
It is available in carbon steel or in 304 or 316 stainless steel finished to industrial or sanitary standards.
Hastelloy® and other alloys are also available for processing of corrosive or abrasive materials.
For more products, please visit www.bakersjournal.com.
GRAND FINALE: PLATED DESSERTS
Aplated dessert provides a sweet chance to relax and indulge at the end of a meal.
The dessert needs to complement the menu, fit with the style and ambience of the restaurant or venue and be pleasing to the palate. Most importantly, the plated dessert is the last impression a customer leaves with, as it lingers on tastebuds.
Every neighbourhood has their favourite Italian restaurant. For residents of the Glebe area of Ottawa, that restaurant is Orto Trattoria. Chef Marie Ford, the restaurant’s pastry chef, talks about her plating style; “I would describe it as bold. I like it to be a little shocking and take people back a bit. “
Her aptly named, “The Best Part of The Tiramisu,” ignores traditional sodden lady
fingers for a delicately thin crust. “There is a high tower of mascarpone mousse, crisp orange cocoa tuille, a round of shortbread and an amaretto chocolate truffle, dusted with cocoa,” says Ford. All the traditional flavours of a tiramisu are there, but deconstructed. It’s definitely not from Nonna’s kitchen.
“The Budino is another classic, but I put it into a tart,” says Ford. “I love dark chocolate-- at least 70 per cent. One my favourite combinations is chocolate with lime.” The tart arrives topped with sea salt, lime zest, coconut lace tuille, and a swirl of coconut cream, with a side of sweetened lime syrup.
And when the restaurant owner asked for cannolli to appear on the dessert menu, Ford was up to the challenge: Textures of Cannoli, an imaginative plated version. A
Toqué’s chef Daniel Mongraw’s Clementine Cheese Cake lends élan to a traditional cheesecake plating.
rectangle of white chocolate orange semi-freddo, with nitro chocolate, pistachio crumble and cinnamon shell, arrives trailing swirling clouds, as customers crane their necks, interests peaked by what’s on the plate. It’s a dessert statement “That’s what’s fun about using nitro chocolate,” says Ford.
“I really like the idea of Dropped Ice Cream,” Ford says, referring to a plated dessert that appeared on the summer menu. It featured two in-house made ice creams-- a scoop of June-fresh strawberry and a delicately sweet mascarpone cookie cream, with nitro-chocolate shell, sugar cone and strawberry hibiscus splatter.
Sarah Stratford is the executive pastry chef at Oliver & Bonacini, in Toronto, Ontario. She’s responsible for event venues including Arcadian, Malaparte,
PHOTO
The Carlu, TRBOT/Lennox Hall and Village Loft describes her style quite simply. “I focus on traditional classic flavours and comfort foods. I like a bit of whimsy, with nostalgia.”
Her team consists of one pastry chef, eight pastry cooks and a bakery that produces items like brownies, cookies, squares and cakes for the plates. For many pastry chefs scrambling in solitude, this may sound like a dream, but consider the magnitude: “Each venue will host an event that may be for 20 people or up to 900 people,” Stratford says.
}From corporate events, to weddings, special occasions, social events and product launches, Stratford must ensure there is something on the menu for everyone. “There will be one dessert with fruit, one with cream, one cakey item and one wild card. I like to make something completely different, like maybe a Pavlova.”
maple sugar pie — a nod to her French Canadian roots. Another plated dessert is a brown sugar profiterole, filled with cinnamon custard and served with apple compote and candied walnuts. And what can chocolate lovers expect? A silky white chocolate cheesecake with Clementine curd, gingerbread cake, a piece of honeycomb and orange honey whipped cream.
At Toqué! Restaurant, in Montreal, Quebec, pastry chef Daniel Mongraw and
“The plate is a surprise to the customer,” he says. “I either push the flavour and leave the form or push the form and leave the flavour.”
strawberry sorbet on the menu in January is made with fresh strawberry pureed that summer,” says Mongraw.
In September, apples and pears dominate the desserts By October, think cranberries, lingon berries and squash. “A lot of people don’t think about squash on a dessert menu, but I use it to make things like squash and honey ice cream.” says Mongraw.
Stratford, conscious of allergies, also follows the guide of one dessert that is gluten free, one dairy free, one nut free and one vegetarian. And while desserts served at events are predetermined by the host, who is given a list of options, Stratford and her team always needs to ensure that other dietary options are available for 10 per cent of the guest count. “Some hosts let us know the needs are their guest before the event. Others do not.”
For her holiday menu, Stratford has included a harvest spice mini trio, including an apple fritter, glazed in apple cider reduction, pumpkin cheesecake and
his team of three make all the desserts for both the main restaurant and Brasserie T, the more casual sister restaurant. The three desserts on the tasting menu change every two to four weeks, but he adds, “Customers don’t receive a menu, which allows me to pivot a bit if something new arrives in the kitchen.” As for à la carte, that changes every two- three months, one dessert at a time.
Plated desserts are never given a name at Toqué!, instead there is a list of ingredients. “The plate is a surprise to the customer,” he says. Mongraw has developed a plated dessert guideline. “I either push the flavour and leave the form or push the form and leave the flavour,” he explains
When other restaurants may see the summer as a holiday mode, the pastry kitchen at Toqué! is busy making purees like roast peach or sour cherry, canning stone fruits, and even making jams. “The
In December, customer may even see desserts made with fir needles. Past plates have included iced parfait and meringues, made by grinding fir needles into the sugar before using it in the dessert. Add an almond and olive oil cake, with olive oil jam, a lemon curd and a Quebec wild blueberry mousse, using blueberry puree made in the summer. Then, it’s topped off with Opalys white chocolate used for décor.
“I use a lot of white chocolate, but I’m not featuring it as the star of the plate. I use it as a flavour background for other things like fruit. Dark chocolate has a lot of acidity in it so I like play around with that and things liked buttermilk, raspberries and blueberries.” As for milk chocolate he says, “It’s very sweet, so I like going salty. I like milk chocolate with miso, or black garlic. Earthy, salty flavours.”
Mongraw keeps it all in stride, “Desserts are completely unnecessary,” he muses, “The only reason people order them is for joy and pleasure.”
Words every pastry chef should live by. Plate on! /BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef.
Fog wisps from nitro chocolate transform Dropped Ice Cream into a dramatic event.
IBA MUNICH 2018 WRAP UP
Munich, Germany –The 24th iba wrapped up as of September 20, 2018. 76,800 exposition visitors attended, and the final report estimates that 2.1 billion euros in trade contracts were signed.
A survey of 1,373 visitors and over 76,000 trade visitors were interested in digital solutions and automation, new business models and product safety as the key developments for automated bakeries. The same survey noted that 94 per cent of surveyed bakers and confectioners considered their personal trade show goal of collecting “information about new products” was reached. Canadian companies were featured and received a great deal of attention from vendors, among them, Abi Ltd, FoodTools, Lallemande, and Miwe.
Between the iba.FORUM and the newly created iba.SPEAKERS CORNER over 100 lectures were delivered. The focus on more ditigal solutions also appeared in the displays featuring 3D glasses, where participants could explore bakeries in Greece, Germany, Iceland, Austria and the United States for inspiration.
This international trade show featured bakers from Brazil, China, Germany, Iceland, Japan, Norway and Taiwan.
}The UICBC Junior World Championship of Confectioners competed on the 19th and the 20th of September. Haoran Lyu of China won the international competition of the best junior confectioners. Zhou Bin and Peng Fudong from China are the winners of the “iba-UIBC Cup of bakers.” The competition was fierce: International chefs from each continent conjured up pâtisserie artwork at the highest level. The UIBC Junior World Championship of Confectioners was the grand finale following the UIBC Cup of
Sustainable packaging and foods were one of many topics discussed, from food regulations to the use of blockchain records to measure authenticity; iba had something for every niche in the industry.
Bakers and the German Championship of Master Bakers — for 86 per cent of the trade fair audience, these live professional competitions were highlights of the trade show.
Bakers, baking equipment manufacturers, and ingredient suppliers were in abundance at the show, providing information for every level of bakery and patisserie specialists. Exhibitors from 50 countries covered the entire spectrum of baking goods, from confectioners, restaurateurs to food retailers.
Sustainable packaging and foods were one of many new topics discussed. From the change in Germany’s food regulations to allow mealworm flour, to the use of blockchain records to measure authenticity or freshness, iba had something for every niche in the industry.
Iba.ACADY offered baking workshops for novice and expert bakers, introducing visitors to German classics through hands-on demonstrations.
Iba.TO GO! displayed snack industries’ inventiveness. Speakers discussed changes in shop design, and offered workshops and displays. Iba.Operate offered a market overview which was a first for this trade show. Digital innovation added a new level of complexity to the food industry. /BJ
BY GHM
Thanks to 3D goggles, bakers could experience bakeries from around the world.
PHOTO
BAC has presented to Health Canada research that clearly shows its proposed criteria for defining “Unhealthy Foods” will create unintended negative health and economic consequences that must be included in future deliberations. Health Canada proposed criteria will result in an estimated 99% of all breads (whole grains, whole wheat and white) being declared as unhealthy for children.
The research done through the University of Saskatchewan shows that
while children take in less than 15% of their dietary sodium intake from breads they correspondingly receive more than 15% of their dietary folate, iron, fibre and thiamin from bread consumption. These important nutrients play a valuable role in proper health including promotion of gastro-intestinal health, building red blood cells, promotion of normal fetal brain and spinal cord development, and aiding normal growth.
BAC also pointed out to Health Canada the long term implications of teaching a
generation of children and their families to avoid bread as it relates to folate fortification and neural tube birth defects. BAC has estimated that since mandatory folic acid fortification began in 1998 more than 5,000 Canadian children and their families were saved from the nightmare of these birth defects with a corresponding estimated savings to the Canadian healthcare system between $3.5 and $4.5 billion in direct cost, not including indirect and opportunity costs.
BAC concerns are supported by a recent US study showing that women who voluntarily restrict their consumption of carbohydrates such as bread were 30% more likely to have an infant with anencephaly or spina bifida.
After six successful years of promoting the sciencebased benefits of grains, the Healthy Grains Institute (HGI) will cease operations at the end of 2018 transferring any remaining HGI assets to Cereals Canada.
The HGI Board wishes to thank all those who have supported its efforts supporting grain food over the years.
Atlantic, Ontario and BC Chapter 2018 Year End Reviews
Atlantic Hockey Night in Halifax Form
Mike Raftus
Ardent Mills ATLANTIC
Atlantic Chapter 2018 Year End Review
The BAC Atlantic Chapter held two key events bringing together the Association members and their guests for good collaboration, fun and fellowship activity. I am pleased to announce through the support of the membership there was a continued strong turnout during this Chapter Season.
The first event was the BAC Hockey Night held March 14th at the Halifax Mooseheads game. The members and guests enjoyed a great hockey game event in the private VIP Box at Scotiabank Centre. The event included several participant scoring draw games that added to the fun and game outcome excitement. Planning is underway for the Winter Event scheduled for February 23, 2019, where we look forward to membership participation at another great local game contest between the Halifax Mooseheads and Acadia Bathurst Titans.
The annual BAC Golf Event was held September 18th at Mountain Woods Golf Club in Moncton. The
Dan Peroff Olympic Wholesale ONTARIO
CHAPTER CHAIR
ONTARIO CHAPTER COMMITTEE
weather was supportive with overcast skies and close to 50 golfers enjoying a day of scramble golf followed by reception of steak dinner and prizes. The tournament reception included the presentation of the Snair Cup for the lowest team score performance. This is the fifth year for the Snair Cup Championship Trophy, in recognition of the late Greg Snair, principle owner of Snair’s Golden Grain Bakery and longtime BAC Atlantic Member. Blair Hyslop, owner of Mrs Dunsters Bakery and Atlantic BAC Board Member presented the Championship Trophy to the champions. This year’s champion comprised of my company Ardent Mills: Mike Raftus, Darrell Chapman, Alan MacDonald and Yves Dastous.
Finally, I would like to thank once again the association sponsors and attendees for their participation in the 2018 BAC Atlantic Chapter Activities and look forward to all the continued support for the 2019 Season.
Ontario Chapter: A Year In Review
The Ontario Chapter welcomed 2 new board members at the start of this year, Gary Franklin of Lantic Sugar and David Shutiak with Packaging Machinery Concepts in the roles of membership for 2018. The Ontario Chapter social activities were in full force, with the Night at the Races in March still one of the best attended social spring events for our industry. The Bakery Showcase was hosted in Toronto this year and it was great to see many familiar faces from across Canada attending our industry’s featured event and its resulting success.
We continued the tradition of holding our June Spring Golf Tournament at Carlisle Golf Course, while our numbers were a little down from the previous year, it was still a hit by those who attended this long standing event. The weather co-operated for a very enjoyable networking event.
The Fall Golf Tournament went extremely smoothly this September held at Station Creek golf course. As most of you know, Ontario Chapter has held 2 golf tournaments over the last 50 years when this tradition was started by each tournament being run by separate groups from the baking industry, one being the BPCO, (Bakery Production Club of Ontario) and the second one run by the Allied Trades of Ontario. The Chapter has voted to merge the two tournaments into one large tournament for 2019. We will keep you posted on that change for next year.
We have continued our support to the Ontario Colleges this year sponsoring many students in their endeavours to become bakers for our trade. This is still our central focus in helping us grow our industry.
The Ontario Chapter is very pleased to announce our next social event the annual “Holiday Social” to be held the end of November with a Hawaiian Christmas theme. We hope you make it to this event as it will be spectacular with Hawaiian dancers entertaining you for the evening - a don’t miss event to close out our 2018 year!
I want to thank and wish our Chapter Committee and BAC members a Happy Holidays and a great New Year.
DAN PEROFF (OLYMPIC WHOLESALE) CHAIR/FALL GOLF
PHIL ROBINSON (DAWN FOODS) ........................................................... VICE CHAIR
DIETER CLAASSEN TREASURER
KATE NUGENT (BAKER STREET BAKERY)
CHAIR EDUCATION
KATE TOMIC (CALDIC CANADA) ............................................................. CO-CHAIR EDUCATION/HOLIDAY SOCIAL
J C MADOUR (LALLEMAND)
FRANK SAFIAN (CALDIC CANADA)
CHAIR SOCIAL
SPRING GOLF
STEPAHNIE JEWEL L (BAKERS JOURNAL) .......................................... SECRETARY
ROXANNE LI HONS (MAXXAM ANALYTICS) SEMINARS
VIKRAM CHOWDHURY (REDPATH SUGARS) SEMINARS
DAVID SHUTIAK MEMBERHIP
GARY FRANKLIN ............................................................................................. MEMBERSIP
BC Chapter 2018 Year End Review
As Chair, I would like to start off by thanking below our BAC BC Chapter Committee Members for their hard work in helping to promote and strengthen our baking industry:
TONY LLEWELLYN (SNOW CAP) VICE CHAIR
HARRY KOOL (COBS BREAD) TREASURER
TESS MITCHELL (L.V.LOMAS) .................................................................... ENTERTAINMENT
SHERI CASTELLARIN (SNOW CAP) MEMBERSHIP
DAVID NOLAN (VANCOUVER ISLAND UNIVERSITY) EDUCATION
FIONNA CHONG (VANCOUVER COMMUNITY COLLEGE) .............. EDUCATION
GARY HUMPHREYS (CALDIC CANADA) PAST CHAIR Committee Members at Large
JACK KUYER (VALLEY BAKERY)
MARTIN BARNETT (VANCOUVER ISLAND UNIVERSITY & BC CHAPTER NATIONAL BOARD REP)
Our BC Chapter mandate is to hold two educational seminars/workshops and two social events per year. Here is an overview of 2018:
• For our spring 2018 educational activity, we sponsored a BAC Spring Educational Bus Tour, to Rogers Flour Mill and Vanderpoll Eggs on Wednesday, April 25th, 2018. With a bus full of students from Vancouver Community College it was an informative and fun day for all!
• On June 20th, 2018 we put on our annual BAC BC Chapter Fund Raising Golf Tournament. With an increase in sponsors and new prizes, along with a turnout of 79 players, 20 sponsors – it was a great networking event for all those who participated!
• October 24th, 2018 at Vancouver Island University, the Fall Workshop Featuring Tracey Muzzolini, from Christies Mayfair Bakery in Saskatoon, with a full room of 50 registrants, was one of our most talked about events. It was an informative afternoon of baking and demonstrations – proofing these workshops do not disappoint!
• Our Festive Night at the Races will be held on November 23rd, 2018 and with an early sell out expected this year! As always, great prizes, fun will be had by all as well as a picture with our
favorite winning horse!
We have put our main focus towards promoting our baking industry, schools and our students.
Our Chapter believes that our contributions and student bursaries as well as renewing three different scholarships, will play a role in helping to attract quality people to our industry. The BC Chapter is also looking to expand with a new scholarship to be started 2018 at Vancouver Community College and Vancouver Island University. With approximately $10,000 of donations this year towards baking education programs
None of this could/would have happened if it wasn’t for our generous BC Chapter Sponsors - THANK-YOU:
AB Mauri, ADM Milling, Aryzta, BakeMark Canada, Caldic Canada, Cobs Bread, Coldstar Solutions, Dawn Foods, English Bay Batter, Lesaffre Yeast, L.V.Lomas, Maxim Trucking, P&H Milling, RF Bakery Equipment, Richardson Food & Ingredients, Rogers Foods, Saginaw Bakery, Sandel Foods, Snow Cap, Stuyver’s Bread, Vancouver Community College and Vancouver Island University .
The BC Chapter is now working on a new membership drive as well as planning our upcoming exciting year!
At the end of this year, we have also voted on some changes to our current committee members to give others the opportunity to grow and work in new positions. Starting in 2019, the Chapter will be as follows:
TESS MITCHELL (L.V.LOMAS) CHAIR
TONY LLEWELLYN (SNOW CAP) ............................................................. VICE CHAIR
GARY HUMPHRIES (CALDIC CANADA) SECRETARY
HARRY KOOL (COBS BREAD) TREASURER
SHERI CASTELLARIN (SNOWCAP) .......................................................... ENTERTAINMENT
PETER BRIMACOMBE (ROGERS FOODS) MEMBERSHIP
DAVID NOLAN (VANCOUVER ISLAND UNIVERSITY) EDUCATION
SUSIE FINDLAY (VANCOUVER COMMUNITY COLLEGE) ............... EDUCATION
JESSE LAMB (PORTOFINO BAKERY) PAST CHAIR
Committee Members at Large
JACK KUYER (VALLEY BAKERY)
JOS NAN (BAKEMARK)
MARTIN BARNETT (VANCOUVER ISLAND UNIVERSITY & BC CHAPTER NATIONAL BOARD REP)
CHRISTIAN MITZEL (CHEFS WAREHOUSE & BC CHAPTER NATIONAL BOARD REP)
Let’s all have a fun, healthy, safe and prosperous 2019.
Jesse Lamb
Portofino Bakery
BC CHAPTER
CHAIR
BC CHAPTER COMMITTEE
HOCKEY NIGHT IN HALIFAX
HALIFAX MOOSEHEADS VS. ACADIE BATHURST TITANS
Wednesday February 27 th , 2019
Scotiabank Centre / Wiser’s Lounge Private Box / Halifax, Nova Scotia Space is limited to 24 seats, please register early!
Agenda
6:00 p.m. Pre-game reception with Hors D’oeuvres 7.00 p.m. Game time
Please fill in the registration form below and return it before January 17th , 2019
Name:
Company:
Address:
Phone:
Email:
Please enclose payment (credit card or cheque payable to Baking Association of Canada)
W H Y T H E V E M A G
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Batch after batch, the Vemag consistently produces precise weight portions at 1% standard deviation.
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concepts for success ¦
BY DIANE CHIASSON
5 TIPS TO IMPRESS YOUR CLIENTS
Small gestures like treats and cards go a long way to creating repeat customers
Do you remember the last time a restaurant, bakery or a café surprised you, with a quick phone call, handwritten postcards or a sample of freshly baked cookies?
A kind gesture can go a long way towards gearing up customer loyalty in a competitive bakery marketplace. A customer visiting your bakery should feel like they’re having a mini-spa experience. Each customer should be waited on like a member of the royal family, and should expect to have an enjoyable, stress-free experience. If you want to delight your guest and keep them coming back again and again, it’s important to pay attention to the little things.
}SINCERELY WELCOME EACH GUEST
initiative to greet them by name and ask them how they are; you will greatly surprise them by just calling them by their first name. Take the time to listen, talk to them, and then recommend some of your favourite bakery products. Just take some time to know your guests. In a busy, impersonal world, building personal relationships goes a long way with customers, and they will pass your information on to family and friends.
SAY “THANK YOU!”
Customer Service means saying, thank you. Make sure you and your staff members always thank your guests for spending some time at your bakery, and tell them how much you appreciate their continued business. Words
Many bakeries offer birthday incentives which give guests a discount or treat them to a small gift card for a coffee and slice of birthday cake.
Make sure to train your staff to offer a genuine welcome to each guest. Did you know smiling is infectious? When your staff members smile at guests, you can bet that not only those guests will smile back, and that smile will lift their mood.
Train your staff to be on the lookout for first-time customers, and make sure to provide them with the most friendly and attentive service possible. Try to establish a basic friendship with them and give each of your customers a warm welcome.
USE YOUR GUEST’S NAME
There is no word we love more than to hear our own name. Learn your customers’ names and give them the opportunity to share some brief personal information with you. More than anything in the foodservice business, making a great impression starts with having personal, attentive, kind and caring staff members who put your customers’ satisfaction as a top priority.
Next time customers come in, take the
are powerful, and let them know that you would be more than happy to serve them again on their next visit. Take the time to show your gratitude and say thank you to your customers and make them feel appreciated. Make it real, and just don’t use any scripts. Just remember that often the smallest things make the biggest difference, i.e. a smile, a handshake, a sincere thank you.
SEND THEM POSTCARDS
You have no idea how big of an impact a simple postcard can make in terms of building a relationship with your customers. People love getting postcards! When a customer shows loyalty, a thank you note is just the way to go. It will transform them into lifelong, repeat customers. Send your customers a simple handwritten postcard and signed from a couple members of your staff. To show your appreciation, send a nice colourful postcard with a real stamp. Keep it simple and let your customers know just how much they mean to you. You will be surprised with the positive impact these personal touches will bring to your bakery.
If you keep a customer database, “wow” your customers with little touches, like remembering a customer’s birthday or anniversary. Birthdays are always important days that should be recognized. Surprises can turn a satisfied customer into a delighted one. Your guests will know that you care by sending them personalized birthday wishes via a real beautiful birthday card. Many bakeries offer birthday incentives which give guests a complimentary birthday discount or treating them to a small gift card for a coffee and a slice of birthday cake.
Beyond your great bakery products and service, give each guest a reason to come back. Even something as small as a slice of birthday cake can be enough to get your customers coming back again and again through the door. Make your guests feel appreciated by giving them something beyond the usual when they least expect it. /BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
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Buds
INTERVIEW WITH CHEF ANNA OLSON
Riding the tail feathers of a festive Thanksgiving season, industry bakers are now poised to serve up delectable yuletide sweet Christmas treats.
And none is more excited for the season than celebrity baker, chef, and self-admitted “Christmas nerd” Anna Olson, whose nostalgic holiday memories continue to inspire her culinary journey to this day.
“I’ve always loved Christmas and some of my best baking memories are being in the kitchen at seven or eight-years-old making cherry walnut cookies and ice box cookies with my grandma,” she said, smiling as she recalls how friends and family would come together to enjoy the wonderful traditions of her Slovak Christmas Eve dinner, “with no shortage of desserts of cookies.”
As one of the country’s most recognizable television and online food media chefs, most recently hosting the Food Network’s “Inspired with Anna Olson”, she’s also appeared on and is currently launching a series of holiday cooking and baking videos on the Oh Yum YouTube Channel. In between, Anna juggles her time between personal appearances promoting Canadian food culture, developing community partnerships, travelling domestically and abroad, and life at home in the Niagara Region with her chef husband Michael Olson.
Understanding all too well the toll the holidays can take on industry bakers, Anna encourages taking time for self-care. “I learned first as a restaurateur, and later with my retail stores, that at Christmas time everyone just puts their heads down and works non-stop until January,” she said, adding that it really is vital to “take time out to enjoy a hot bath and some personal time to rediscover your festive spirit to see you through the season.”
With the launch of her newest cookbook “Set for the Holidays with Anna Olson”, she shares preparation hints, including a tip to make-ahead dough, pre-scoop and label it. “It saves time, doesn’t take up as much freezer room and thawing and baking gives much better results than baking off and freezing the finished product,” Anna said.
Working closely with her editor, the process of recipe development, writing, taking photos, editing and printing, has culminated in the publication of Anna’s ninth cookbook. “It takes about two years to develop a cookbook,” she said, “so it is always a bit of a gamble, speculating that what you identify as a trend 24 months out will still be relevant at the time of publication.”
“Healthy eating, vegan, vegetarian and gluten-free considerations are really main stream now and integrated into my thought process to offer a balance and variety of traditional and innovative choices,” she said.
Acknowledging that North Americans are on the constant lookout for new culinary trends, she thinks at Christmas time
we “still look to old world, time-honored, European traditions like shortbread, fruitcake and gingerbread,” rationalizing that “during the pre-industrialized times, many of the classics were ‘invented’ purely by using ingredients at hand during winter solstice.”
But by simply adding the exotic essence of cloves, nutmeg or allspice, Anna says a basic recipe takes on the flavour overtures consumers come to expect of holiday classics. Being an innovative baker by nature, she is always eager to experiment and is “constantly reworking and rethinking recipes, and incorporating new tools and methods to make the job easier and better,” as evidenced by her original macaron creations in three new flavors: candy cane, eggnog, and chocolate orange.
Paying homage to the classics, Anna says that Pannetone, classic sweet almond bread with origins in Milan, seems to be a gaining popularity in Canadian homes. And while gingerbread is a North American mainstay, she points to the European version of ‘speculoos’, a spiced biscuit using honey instead of molasses as another import now trending here. “The recipe also includes cardamom, ground anise, and of course
Chef Anna Olson recommends bakers to take time out to rest and relax.
PHOTO BY MIKE MCCOLL
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cinnamon and nutmeg, which offers a subtle elegant spice flavor with the honey really coming through,” she said.
“Commodity pricing issues can also drive flavour trends,” Anna said, explaining that vanilla bean prices have soared due to a shortage in Madagascar. “Vanilla is a key element to everything, and last year’s typhoons decimated the crops. So now industry bakers are facing hard decisions that affect their bottom line, like whether to cut back, use artificial flavoring, or wait out the supply/demand cycle,” Anna said. “Supply and demand,” she said. “There’s been a spike in global demand with people wanting this natural ingredient in everything from lattes to candles.” She explained the low supply and high demand ratio compromises the crops with greater risk of rampant vanilla bean theft.
“So, clearly, flavour trends are affected by economics. The popularity of speculoos, which uses less vanilla as a background note against the high citrus flavour, is not surprising. Orange is also a great holiday flavor which is at its peak in the winter months,” she said.
In keeping with ‘green’ stewardship
trends, Anna identifies homemade granola as “another really hot food trend” especially for individual bakery owners who find the food cost manageable. “By charging a small deposit for reusable glass jars it addresses important environmental issues of packaging, limiting plastics, and biodegradable goods,” she said, reminiscing about her bakery protocol of selling her home baked pies in for-deposit glass pie plates.
Much different from her days of retail ownership is the impact computers have on marketing. “The online resources available to today’s bakery owners and manufacturers are phenomenal,” she said, adding that “technology breeds so many privileges,” including finding information to help address dietary issues and adapt recipes or menus to meet demands and find marketing opportunities.
“In my day, we had to pay out money to buy an advertisement,” she laughed, suggesting the trade off in today’s wired world is translated to investing the time required to participate in “must-have” marketing social media platforms.
“It’s the only way you can be heard in
this noisy world,” she said, urging bakers to take full advantage of selling themselves on websites, paying attention to comment boards, sharing tips, photos, and blogs on other social media sites, and using statistics for optimal posting times, in order to expand their holiday selling season for the full six weeks following Thanksgiving. Whether a novice or seasoned professional, Anna thinks the best advice she can offer industry bakers is to “just stay true and authentic to themselves. If you follow whatever trend is flowing on Pinterest and social media, you’re just copying someone else. I’m a true believer that opportunity doesn’t wait for convenience. We need to move beyond our comfort zones, learn from our mistakes and not be afraid to step outside the box.” /BJ
Karen Marazzo has a passion for writing, photography, and communications. As a graduate of Niagara College (Journalism Print), and Athabasca University (Bachelor of Arts with Distinction - Communications) she has written extensively in the Niagara Region as a photo-journalist, columnist, blogger, and magazine freelance writer.
1-800-661-4122 ext. 239 nparent@drader.com
ALBION BAKERY SUPPLIES
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IN THE HANDS OF A BAKER
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The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment.
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BY JANE DUMMER
BREAKFAST BAKING TRENDS
Healthy protein cookies, or smaller servings of indulgent treats?
Breakfast has evolved from an early morning dish to grab-andgo snacks or all-day meals. In 2018 we observed consumers loving quick, easy and nutritious breakfast choices like overnight oats and high protein breakfast cookies. Social media is flooded with breakfast from the iconic avocado toasts to innovative, healthy pancakes for the grab-and-go market.
Joel Gregoire, Associate Director, Canada Food and Drink analyst at Mintel agrees; “When innovating breakfast it’s important to remember what Canadians look for. The morning is about portability, health and energy, according to our research. As more Canadians lead an on-the-go lifestyle, formats that address this need have a better chance of resonating with consumers. Furthermore, when asked about what they’re interested in eating at breakfast -- in a report on breakfast we published in 2016 -- the top two areas of interest were foods high in fibre and foods high in protein. Beyond that, we also saw that consumers wanted to limit their sugar intake. For the bakery industry, this means they have to innovate to consumer demands in order to drive growth. For example, keto cookies with the focus on protein and fat content can address well-entrenched demands that consumers have in the occasion.”
53 per cent of consumers buy breakfast sandwiches; making miniaturized versions of indulgent treats are another way to appeal to more health conscious buyers.
recipe for success.
“Further, breakfast snacks fit into consumers’ demanding on-the-go lifestyles that leave little time for traditional sit-down meals. Larger industry trends, such as the growth of all-day and second breakfasts, also showcase the need for more breakfast snacks at restaurants. Not only do consumers react favourably to the breakfast snacks concept, but 54 per cent said they would like to see more of them on restaurant menus.
“66 per cent of Millennials are the most likely group to seek snackable breakfast
}The morning is about portability, health and energy...as more Canadians lead an on-the-go lifestyle, formats that address this need have a better chance of resonating.
Innovation in the all day breakfast category does not need to be groundbreaking. Small changes can make a big difference. Rebekah Schouten via BakingBusiness.com describes, “When the two trends of breakfast and snacking collide, a ‘tremendous’ opportunity for food service operators appears — one that could drive traffic and pique consumer interest, according to a collaborative report indicating operators are learning that marrying breakfast with snacks is a
items on menus, with Gen Z and Gen X following close behind, both at 59 per cent. Consumers are most likely to purchase fruit at least sometimes, with 66 per cent saying they do so, the report said. Other lighter breakfast snacks purchased occasionally include cereal (53 per cent) yogurt (45 per cent) and oatmeal (41 per cent.) However, indulgent offerings are still sought out by many. Fifty-three per cent of consumers said they occasionally purchase breakfast sandwich snacks, 51 per cent opt for donuts, 48 per cent buy bagels and 46 per cent purchase hash browns.”
Miniaturizing indulgent breakfast mainstays such as muffins, danishes and quiches may allow bakers to position these
items as snacks even for the health conscious consumer. We have seen at McDonald’s with their Mini Chocolatine as an option against oversized muffins and danishes. Smaller items often resonate as snack food, such as muffin tops, pancake balls, and French toast sticks are all examples of how to turn well-loved breakfast foods into smaller bites.
According to Anne Brice’s article Fashionably Late, “Stuart New, head of bakery at Rich Products, says sweet bakery goods must be really good to stand up to scrutiny, as consumers don’t want to waste a breakfast treat on a product that isn’t up to scratch. Muffins and cinnamon buns are a portable, easy and ever popular option. With the rise of all-day breakfasting, these products are also a good option for caterers, as they work well across all day parts, meaning a reduction in menu complexity and waste. With muffins and cookies showing strong signs of growth, we want to elevate these products to a higher level so that we’re focused on innovation and provenance.”
Finding the right balance of healthy and indulgent doesn’t have to be challenge. With consumers’ snacking demands, flexible eating occasions and the rise of the all-day- breakfast, there is ample opportunity for bakers and bakeries to make small changes to their current line-up and innovate with trending ingredients into 2019. /BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
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