n Short product path, gentle processing of product
n Intact inclusions – even blueberries!
n Easy to disassemble, clean, and assemble
n No divider oil needed
n Graphic touch display in multiple languages
n Programmable recipes – repeatable quality
n Favorable financing
n Arrange a test today!
BY COLLEEN CROSS
It’s official: 2025 is the year of farmers, millers and bakers. The Baking Association of Canada is shining a light on the important collaboration among farmers, millers, bakeries of all sizes and models, industry suppliers and educational partners that brings high-quality, nutritional and delicious bread and baked goods to the tables of Canadians.
We are proud to be working on a new “Grain to Table” campaign and series of Farmer-Miller-Baker events with the BAC and with our sister publication Top Crop Manager, which reports on important research, covers and supports the agricultural industry through its East and West publications.
The strong response to BAC’s Farmer-Miller-Baker event at SAIT in Calgary last April sparked energetic conversations and a will to host more such educational events for bakers that also serve as networking hubs.
The Calgary event featured a presentation on grain and milling by Clint Jensen from Harvest Moon Mills. Clint and his team grow a wide variety of high-quality grains and legumes including wheat, durum, barley, peas, mustard, and lentils, and use a traditional stone-milling process to create unique flours.
Teisha Huff from Fortuna’s Row led a hands-on demonstration on baking with fresh-milled flours and participants enjoyed appetizers and wood-fired pizzas prepared during the morning demo. The afternoon saw a panel discussion on the benefits and challenges of working with freshly milled flours. The cost was nominal and feedback from participating bakers was positive. Let’s do it again, participants said.
}Farmer-Miller-Baker events bring together farmers, millers and bakers to showcase innovation, trends and tradition in a way that breaks down siloes and create discussion on the supply path.
To bridge the gaps between the farm, the mill, the bakery, students, and the consumer, an exciting partnership between the BAC, Bakers Journal and Top Crop Manager will expand the conversation, starting with the first workshop of 2025 being held on Tuesday, Feb. 25, at the University of Fraser Valley in Chilliwack, B.C. This unique and intimate event will bring together farmers, millers and bakers to showcase innovation, trends and tradition in a way to break down siloes and create discussion on the supply path from soil and seed to consumer, focusing on education, awareness, challenges and opportunities in getting food on Canadians’ tables.
Farmer-Miller-Baker events are a fusion of expertise, sustainability, and stakeholder education that makes the most of local, sustainably grown grains to meet the growing demand for healthy and affordable food. The event encompasses farming techniques, grain processing, artisanal baking expertise, and consumer interaction to share experiences, knowledge, and provide a space for open discussion with the end goal of elevating Canadian grains to the forefront of innovation at an international level.
Plans are underway to present similar workshops in Calgary, Ontario and the Atlantic region in 2025. It’s an exciting time to be a baker in Canada! You have a chance to be part of a meaningful, fascinating discussion about the importance of innovation and collaboration among partners in the baking industry.
We hope to see you and your team at these regional events and at Bakery Showcase in Montreal (see page 20 for a sneak peek).
Our wish for you is a busy, yet manageable, holiday season, and a bright outlook for a more stable and profitable 2025. May you and your loved ones enjoy good health, peace and quality time together – in and out of the bakery. / BJ
DECEMBER 2024 | VOL. 84, NO. 6
Reader Service
Print and digital subscription inquiries or changes, please contact Angelita Potal, Customer Service Rep.
Tel: (416) 510-5113
Email: apotal@annexbusinessmedia.com
Mail: 111 Gordon Baker Rd., Suite 400, Toronto, ON M2H 3R1
EDITOR | Colleen Cross ccross@annexbusinessmedia.com 519-429-5227
TECHNICAL
EDITOR | Julie Istead, Puratos Canada jistead@puratos.com
NATIONAL ADVERTISING MANAGER | Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254
ACCOUNT COORDINATOR | Trish Ramsay tramsay@annexbusinessmedia.com 416-510-6760
MEDIA DESIGNER | Alison Keba
GROUP PUBLISHER/VP SALES | Martin McAnulty mmcanulty@annexbusinessmedia.com
AUDIENCE DEVELOPMENT MANAGER | Beata Olechnowicz bolechnowicz@annexbusinessmedia.com 416-510-5182
CEO | Scott Jamieson sjamieson@annexbusinessmedia.com
Mailing Address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5
PUBLICATION MAIL AGREEMENT NO. 40065710.
ISSN 0005-4097
Published six times per year (Feb, Apr, June, Sept, Oct, Nov) by Annex Business Media.
Subscription Rates Canada — 1 Year $ 32.64 USA — 1 Year $74.97 Foreign - 1 Year $86.19 Single Copy Canada - $5.00 All prices in CAD funds.
Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above.
Annex Privacy Officer privacy@annexbusinessmedia.com Tel: 800-668-2374
Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
No part of the editorial content of this publication may be reprinted without the publisher’s written permission.
© 2024 Annex Business Media. All rights reserved. Printed in Canada.
briefly | Maple Leaf Foods launches defamation lawsuit against Canada Bread and Grupo Bimbo; Quebec program introduces 8 new artisan bakers to the industry | for more news in the baking world, check out our website, bakersjournal.com
In November the CFIA/ACIA issued a Notice to Industry: Potential metal fragments in food-grade salt.
Since October 24, 2024, Compass Minerals, Goderich Plant, has been conducting food safety investigation and root cause analysis in response to a food safety incident implicating the presence of extraneous material (metal) in manufactured salt.
The company response has included two important product actions, as follows:
• On Oct. 25, 2024, a company-initiated recall which the CFIA has classified as a Class II recall to the manufacturer and warehouse level (Sifto brand Hy·Grade Salt recalled due to pieces of metal). The scope of this recall includes all salt manufactured between Oct. 7 and Oct.11, 2024.
• On Nov. 8, 2024, a company-initiated recall which the CFIA has classified as a market withdrawal. The scope of this
market withdrawal includes all salt manufactured between Sept. 18 and Oct. 6, 2024, and between Oct. 12 and Nov. 6, 2024.
Given the large volume of salt involved in the Class II food recall and in the market withdrawal, the CFIA is providing additional information to food businesses who may have received and used the implicated products: Salt subject to the Class II recall: all salt manufactured between Oct. 7 and Oct. 11, 2024.
As part of this evaluation, CFIA will consider control measures for metal extraneous material and any other relevant information.
Based on such evaluations certain foods may be subject to food recalls.
Salt subject to the market withdrawal includes all salt manufactured between Sept. 18 and Oct. 6, 2024, and between Oct. 12 and Nov. 6, 2024.
The Canadian Centre for Occupational Health and Safety (CCOHS) has launched a new online portal to help bakeries, bakery-cafés, pizzerias and other small businesses across Canada meet their health and safety responsibilities.
Small and medium-sized businesses can be challenged by competing priorities, time constraints, financial pressures and limited resources. They often don’t have staff dedicated to health and safety. The Business Safety Portal offers an accessible, scalable, low-cost solution for owners and employers to help them understand their legal obligations for protecting their workers from injuries and illnesses and keep up to date with their health and
safety policies, training, and other regulatory requirements.
The website provides businesses with health and safety guidance specific to their industry and location.
It features templates and checklists to guide them through identifying health and safety hazards and concerns, assessing the risks to their workers, and developing policies and programs to help protect them.
It also includes relevant online courses, practical manuals, fact sheets, and a digital file cabinet to store, update and share important documentation, such as health and safety plans, training certificates and inspection records.
The Food Innovation and Research Studio (FIRSt) at George Brown College and the Saskatchewan Food Industry Development Centre (Food Centre) are pleased to announce a strategic partnership aimed at driving growth and innovation in Canada’s food and beverage sector.
This collaboration will provide agri-food companies of all sizes with support to navigate complex innovation challenges, bringing fresh ideas and products to market.
FIRSt is a Technology Access Centre that is strategically located within Toronto that supports the food and beverage sector with scientific R&D services. The organization works with clients to troubleshoot product development challenges to help bring new ideas to market.
The Food Centre is a not-for-profit that provides unique expertise to agri-food companies from ideation to commercialization. The Food Centre focuses on product development, ingredient evaluation, technical innovation, co-manufacturing, interim processing, extrusion, fermentation and bioengineering, food safety training, education and small business development.
The University of the Fraser Valley in Chilliwack, B.C., will play host to BAC’s Farmer-Miller-Baker workshops and educational gathering on Tuesday, Feb. 25. Professional bakers and students are invited to attend this unique event, one of several planned for 2025. Visit farmermiller-baker.org to register!
As part of the modernization of food regulations in Canada, Health Canada and the Canadian Food Inspection Agency (CFIA) are removing almost all food additive provisions from the food compositional standards prescribed by the Food and Drug Regulations (FDR) and maintaining or setting out the permitted uses of food additives in these standardized foods in the Lists of Permitted Food Additives. Food in Canada reports.
Fritsch, a part of the Multivac Group, welcomes Tomasz Hoekstra as a Master Baker and dough application specialist to its Canadian operations. Hoekstra brings the team more than two decades of global baking expertise and a passion for innovation.
The company shared details of Hoekstra’s background in a news release: “Born into a baker’s family in the Netherlands, Tomasz’s passion for baking ignited early.
Guided by his father, who encouraged him to gain experience at some of the country’s most renowned bakeries, Tomasz developed a profound understanding of the craft. His journey has spanned working in bakeries of all sizes, culminating in operating his bakery in Zandvoort, Netherlands.”
Hoekstra holds a degree in baking and specializations in chocolate, patisserie, laminated doughs and bread-making, A Master Baker, he has earned more than 26 national titles in baking competitions, including the prestigious Snack of the Year award.
Since relocating to Canada in 2013, Hoekstra has held senior roles in technical sales, research and development, and product and concept development for leading bakery companies. He also serves as a board member of the Bakery Association of Canada.
“Tomasz’s addition strengthens our commitment to supporting existing customers and engaging new businesses across the North American Market,” said Paul Marsden, vice-president of sales and marketing at Multivac Canada.
Editor’s note: For ease of reading, the companies “FRITSCH” and “MULTIVAC,” are represented as “Fritsch” and “Multivac.”
After almost 30 years, Phil Pettine is retiring from Kwik Lok as its northeast regional sales manager.
“Phil’s dedication to Kwik Lok, creative mindset and commitment to customer success have been instrumental to Kwik Lok’s advancements over the last three decades,” said Blair Chastain, the company’s chief revenue officer, in a recent release. “We are incredibly grateful for his contributions and wish him well in his retirement.”
The company welcomed Stephanie Wyjadka as his successor. Wyjadka will focus on expanding market share in the Northeast.
“I’m thrilled to join the Kwik Lok team and look forward to contributing to our continued success in the Northeast,” said Wyjadka in the release. “This position offers a great opportunity to build on our strong customer relationships and continue delivering exceptional service.”
BY BEVERLEE RASMUSSEN, MA CEC
Knowing your numbers, boldly adjusting prices, getting compensated and documenting everything will give you the structure to succeed
For small bakeries and bakerycafés, surviving in the hospitality industry feels more like a high-stakes game than a business. With nearly 80 per cent of new food businesses closing before their fifth anniversary, it’s clear that passion alone won’t pay the bills. Success hinges on mastering a few essential practices. Here’s how you can avoid becoming just another statistic.
}Imagine trying to drive with a broken fuel gauge; you’d never know when you’re about to run out of gas. Running a business without tracking your finances is just as risky. For pizza restaurant and café owners, it’s vital to know your numbers every single day. Daily sales, expenses and labour costs aren’t just accounting details; they’re the heartbeat of your business. When you can measure every dollar coming in and going out, you can catch small problems before they become big ones.
counts. And with mandated or necessary wage increases to retain valuable staff, food businesses face a tough question: how do you stay profitable?
When your costs go up, so must your prices. Consider this example: when you give an employee a $1 per hour raise in Canada, you’re essentially increasing your annual expenses by around $2,500 for that person. Covering that cost means either adjusting your prices, finding ways to save or absorbing the loss. Unfortunately, the money won’t magically appear. Financially successful business owners make proactive changes to ensure their business continues to thrive. So, be bold when it comes to adjusting prices. Your customers may not love a slight increase, but in the long run they’ll appreciate that it allows you to keep your doors open.
Systems are about creating a roadmap for consistency. Every step that’s done ‘your way’ adds to the quality and reputation of your business.
Every expense tells a story. That extra $50 for ingredients here, an unexpected repair there – these add up. Tracking and reviewing your financial data weekly, if not daily, lets you make adjustments that keep you profitable. This habit alone can be the difference between thriving and just surviving.
Rising costs are one of the toughest realities for business owners today. Inflation, supply-chain disruptions, higher interest rates and the ongoing impact of COVID-19 recovery have created an environment where every cent
One of the most common traps for small business owners is thinking they can “donate” a little extra time or personal savings to make up for shortfalls. But over time, that approach becomes unsustainable. I worked with Tracy Dueck, owner of Tracycakes Bakery Café in Abbotsford, B.C., who, like many others, found herself covering her business’s losses from her personal savings. She hadn’t drawn a salary in months, effectively “volunteering” for her own business. This wasn’t why she’d started the café in the first place – she wanted to share her love of food and create a space for her community. But her dream was on the verge of becoming a financial nightmare.
We took a hard look at her finances, adjusted her pricing, reduced unnecessary costs, and managed her labor more strategically. Once she stopped “donating” her time and savings, her mindset shifted. She began paying herself, not just as a necessity but as a measure of her business’s success. This was her livelihood,
and she deserved to be compensated. It’s a reminder for every owner: prioritize paying yourself. Sixteen years later, Tracycakes is still going strong, sharing happiness one cupcake at a time and offering its owner a well-deserved return on her hard work and commitment.
Systems are the unsung heroes of successful food businesses. Every task – from plating a dessert to cleaning the espresso machine – should be documented. This isn’t just about recipes: it’s about creating a roadmap for consistency. Think about it: every step that’s done “your way” adds to the quality and reputation of your business. Systems ensure that your vision is replicated exactly, even when you’re not there to oversee it personally.
When you have clear systems, your staff knows what’s expected, your customers receive consistent experiences and you can keep a closer eye on costs. Documenting everything creates a structure that not only supports daily operations but also helps you scale sustainably. This level of control is what allows small business owners to grow with confidence.
In an industry as tough as food service, the margin for error is slim. Focus on these essential practices: know your numbers, be bold with price adjustments, make sure you’re compensated and document everything. These are lifelines, giving you the structure and resilience to succeed in a challenging environment.
Your business matters. For the sake of your community, your team, your family and yourself, master how to run an organized and profitable business. / BJ
Beverlee Rasmussen, MA CEC PCC, is the author of Small Business, Big Opportunity: Systematize Your Small Business, Create Personal Freedom, and Live the Entrepreneurial Dream and The Successful Business Field Guide. Contact Beverlee through beverleerasmussen.com.
Make these Holidays extra special by adding naturally sun-dried and no sugar added California Raisins to all kinds of bakery applications. Don’t miss on the must-have ingredient that will add a naturally sweet touch to both traditional and unconventional formulations.
Because only California Raisins:
• Are the most consistent supplier in dried fruits
• Have unmatched quality and safety standards
• Are beloved by consumers for taste, nutrition, versatility and affordability
• Reduce added sugar because of their natural sweetness
• Reduce fat content due to their plump, soft “chew” that mimics fat’s richness
No matter how you look at it, it all adds up to California Raisins being a star ingredient for a perfect Holiday baking season.
Visit CaliforniaRaisins.ca/professionals for more information.
Ingredients
1 lemon
1 cup apricot spread
2 teaspoons ground cinnamon
2 teaspoon vanilla extract
Pinch salt
1 ¼ cups California Raisins, divided
1 cup finely chopped walnuts
½ cup unsweetened shredded coconut
8 sheets phyllo dough (15 x 10 inches)
1/3 cup unsalted butter, melted
2 cups low-sugar whipped topping
Procedure
In large bowl, combine flour, sugar, soda and salt. Stir well to blend. Add wheat germ, graham cracker crumbs and raisins. Mix thoroughly. In another bowl, combine eggs, buttermilk, molasses and oil. Beat well. Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Pour batter into two well-greased and lightly floured 1-pound coffee cans (do not cover). Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes in cans. Loosen bread with spatula to remove. Cool on wire rack.
BY ALEXANDRA SKINNER
Slips, trips and falls can lead to serious injuries for bakers: learn how to manage the risks
Bakers work in a fast-paced environment where tight spaces increase the risk of slips, trips and falls. Floor surfaces and cluttered work areas can heighten the risk of accidental falls and can lead to serious injuries for workers.
When someone falls at work, they may suffer injuries such as sprains, bruises, concussions or fractures.
“Injuries from the fall itself aren’t the only concern,” says Tami Der, industry and program specialist at WorkSafeBC. “The consequences can be much worse if a worker lands on something hazardous. They could fall into moving equipment, such as a conveyor system, strike a sharp edge, or come into contact with a hot oven, increasing the risk of burns or cuts.”
}The consequences for workers are serious. As a result of an injury, workers may experience stress, pain, suffering and even disability resulting in a loss of or change of employment.
As a result of an injury, workers may experience stress, pain, suffering and even disability resulting in a loss of or change of employment.
Cluttered and crowded workspaces can be a major hazard for trips, slips and falls. Workers must be able to move around freely and easily.
Between 2019 and 2023, WorkSafeBC accepted 296 claims for slips, trips and falls from the baking industry, resulting in $4.4 million in claim costs and 17,883 days of missed work.
However, slips, trips, and falls are among the most preventable workplace incidents if employers conduct thorough risk assessments and implement effective mitigation strategies.
Employers should look at the following factors when assessing risks in their workplaces:
• Workplace design and organization: Ensure that the physical setup of the workplace facilitates a clear flow of traffic for workers.
• Cleaning: Employers must implement and maintain a regular cleaning schedule with suitable cleaning
products, and promptly address spills and contaminants such as water and grease to prevent slips. For example, condensation from freezers or seasonal temperature changes can result in water pooling or ice buildup on floors. Choose industry-specific flooring materials designed to minimize slip hazards in these conditions.
• Flooring: Inspect raised edges on floors, and repair uneven, damaged or worn flooring.
• Work environment: Poor lighting can obscure hazards. In addition, temperature and noise distract workers, increasing the risk of injuries.
• Workplace processes: Develop work procedures that include written descriptions of how a task should be done and regularly review these processes with workers. For example, ensure that warning signs are consistently displayed on wet floors during cleaning.
• Footwear: Workers should wear well-fitting, non-slip shoes.
• Human factors: Educate workers on their role in injury prevention. Consider individual differences in factors such as eyesight, hearing and fatigue that can vary from person to person.
Cluttered and crowded workspaces can be a major hazard for trips, slips and falls. Workers must be able to move around freely and easily in workspaces. Employers should assess how “user-friendly” these spaces are and maintain suitable housekeeping practices.
Employers must also ensure proper training for new and young workers. Most serious injuries, including slips, trips and falls, occur during the first six months of employment.
Efforts to prevent injuries from slips, trips and falls are most likely to succeed when workers are actively involved, as frontline staff are well positioned to point out hazards and help employers deal with them quickly.
Effectively managing the risk of slips, trips and falls in the workplace involves three steps:
Step 1: Identify the hazards by inspecting the workplace and creating a slip and
Employers should follow the hierarchy of controls when selecting the appropriate controls.
trip map to help identify any “hotspots” for slips and trips. Employers also should review incident reports, and talk to workers, supervisors, and joint health and safety committee members.
Step 2: Assess the risks by ranking hazards according to probability and severity and be specific to the trends in each workplace. For example, a recurring oil leak from an appliance in the bakery could be a high-risk hazard – as opposed to a small water spill in a rarely used area, which could be a low- to medium-risk hazard.
Step 3: Employers should follow the hierarchy of controls when selecting the appropriate controls. For example, if you are storing boxes and containers on floors near high-foot-traffic areas, move the boxes somewhere else to eliminate the hazard.
Employer obligations regarding slips, trips and falls can be found in the Occupational Health and Safety Regulation under
Section 4.33 (Arrangement of work areas) and Section 4.39 (Slipping and tripping hazards).
WorkSafeBC also has a booklet, Preventing Slips, Trips, and Falls in the Workplace developed for employers and joint health and safety committees that describes common misconceptions about slips, trips and falls, as well as factors that contribute to their causes. It also provides ways to help employers manage the risks.
“Managing slips, trips and falls risks is essential for worker safety,” Der says. “Everyone has the right to a safe workplace and to return home healthy at the end of their shift.” / BJ
Slips and trips mapping tool – An aid for safety representatives (worksafebc.com)
Alexandra Skinner is the manager, government, and media relations, at WorkSafeBC. WorkSafeBC is committed to creating a province free from workplace injury or illness, and to providing service driven by their core values of integrity, accountability, and innovation..
24_010909_Bakers_Journal_DEC_CN Mod: October 17, 2024 1:41 PM Print: 10/28/24 page 1 v2.5
Here is a tale of three bakeries in St. John’s that allows us a glimpse into the appeal of this historic and warm-hearted Newfoundland capital.
Manna European Bakery & Deli on Freshwater Road in St. John’s was doing a brisk lunchtime business when BAC directors Peter Jacobs, Derek Mantha and I stopped in to meet owner-operator
Christopher Rusted and son Jonathan, vice-president of the thriving family business.
We were given a lively tour of the bakery, office and retail side, meeting the
team, including head baker Randy Templeman, who has been with the bakery for over 30 years and office manager Alison Penton, with Manna for 25 years. With some 40 full-time employees, they hire from many sources but currently are focusing on Red Seal Chefs through well respected education facilities such as Centennial College.
Chris has considerable restaurant and hospitality experience under his belt, including a senior role in growing the Kentucky Fried Chicken brand, 25 years volunteering with the CRFA (now Restaurants Canada) and a term as the first national president from Newfoundland in 1982-83. Let’s just say he had an experienced eye when he purchased the bakery in 1992 from Jindra Fodor, an energetic
and meticulous entrepreneur and friend of the Rusted family who started the business in the 1980s. The plan was to keep his family –sons Jon, Peter and Tim – in St. John’s. He has always been deeply involved in community service.
Manna has evolved to include a bustling cafe selling a wide range of products, including bread, desserts, muffins, pastries, cakes, sandwiches, boxed lunches, catering trays, soups, salads and takehome kits. They also are the exclusive retail partner in St. John’s for colourful Le Creuset cookware, Nanny Hayley’s Jam and Cafe Mers Du Sud Coffee Beans that they sell retail and roast in house. Their products contain no additives or preservatives and the goal is to sell everything within 24 hours, Chris says.
Christopher and son Jon Rusted run a thriving, multi-pronged bakery in St. John’s for more than 30 years and counting
Jon has a background in engineering having studied at Memorial University. Wanting to see all sides of the family business, he tried two stints in bakery – one overnight for six months – and decided to stay on. He enjoys bringing his problem-solving skills to his role as vice-president and continues to take business courses as he prepares to assume leadership.
Jon grew up in and around the business while completing a bachelor of business administration degree from Memorial University. To gain a full understanding of the business, he spent time in all areas of the business from delivery driver and store clerk to multiple stints as an overnight baker. In recent years, he’s moved mainly into the office as he assumes the leadership role.
Jon’s leadership has steadily increased, permitting Chris and his wife, Christine Clouston, time to slow down and indulge their love of travel.
They cultivate teamwork at Manna. “Everyone starts in the retail store,” Chris says. This teaches them the urgency and the volume of their operation, which includes some 25 types of bread.
What’s behind their success? “Luck,” Chris says, adding that solid supplier contacts, longtime employees and loyal customers have served them well. He stresses the importance of controlling costs and not “nickel-and-diming” customers. They keep costs down where they can.
}They share a philosophy that sees a business as a table with four legs. The bakery is one leg, the kitchen another, coffee and retail another and light off premises catering another. If one of the “legs” fails, the table can stay up, and they can operate effectively.
Ghizlane Echalh and co-owner Kelly Mansell
Solid supplier contacts, longtime employees and loyal customers have served Manna European Bakery & Deli well.
The business is steadily outgrowing its footprint and they are exploring other possibilities for meeting that need. Whether to purchase new location or to renovate and enlarge their current premises is the decision at hand. “We need to double production capacity for the bakery and hot kitchen, and also to take advantage of efficiencies,” Chris says. The key is to remain the community hub and make the most of the goodwill they’ve built over decades.
The current location is full of happy memories. They recall taking on an
ambitious contract to feed 4,000 when the U.S. air passengers was stranded in the area during 9-11 (the basis of the Broadway musical Come From Away). “We bought every piece of sliced deli meat they could find,” Chris recalls. “We had staff bring their friends and family to Manna Bakery come in to make thousands sandwiches together.”
As a successful bakery, they have a lot to be proud of and a promising future. But perhaps they are most proud of their four generations of customers. One longtime customer happily sang the praises of Manna during our visit while his young son zoomed to the bakery case to study the pastries.
Chris is visibly moved. “We look after customers who look after us.”
The Postmaster’s Bakery is nestled in the Georgestown neighbourhood of the downtown, amid colourful, iconic houses of Jelly Bean Row.
The business sells a variety of sweet and savoury goods as well as coffee and hot beverages: sausage rolls, sandwiches, paninis and Aussie-style meat pies. Traditional white bread, bagels, and Eldon’s signature artisan sourdough are a few of the bread selections available in this cozy bakery-café and coffee spot.
On a Sunday morning in September, I chatted with co-owners Mark Murphy and Eldon Murray in the sun-drenched café. Murphy and Murray met while teaching at the University of St. John’s – Murphy taught piano and Murray taught vocal music. In March 2020 they bought their location, a former postmaster’s house on Military Road, intending to
open a bed and breakfast. Timing is everything and the pandemic made that project unviable. Instead they started baking breads, cookies and other baked goods for family and friends. Things snowballed.
Murray spent two weeks in January 2024 learning about breads and pastries at the Ferrandi culinary school in Paris. He says it was a great chance to learn all about the butter, how to bake sourdough at production scale and how to use a steam oven to full advantage.
In an effort to offer products to customers all day long, they added Roman-style pizza to their menu.
Pizza al taglio literally means “pizza by the slice.” It’s an authentic Italian pizza baked in special blue steel pans then topped in creative ways with meats and cheeses, Murphy says.
He discovered the style while watching an Anthony Bourdain documentary. Taken with the structured crust, which he describes as “a crispy pillow,” and wide scope for topping combinations, he learned to create it through an educational webinar through the Bread Bakers Guild of America. They launched it as a lunch special in March.
}Baking Association of Canada’s gathering at the St. John’s location of CNA after our visit where he met instructors and students from that baking program who had made the long trip to attend the industry event.
The owners cultivate positivity and that atmosphere extends to the hiring process. Murphy says they are fortunate that their staff are quick to take on new challenges with a smile: “They are so kind, patient and wonderful.”
Rocket Bakery & Fresh Food owners Kelly Mansell, her husband, Mark McGann, and their friend Dave Hopley were inspired by the friendliness of St. John’s to open a bakery. The venture been a lot of work and in many ways has exceeded their dreams by becoming a community hub that feels like home to many.
The Postmaster’s Eldon Murray spent two weeks in January 2024 learning about breads and pastries at the Ferrandi culinary school in Paris.
Encouraged by the response from customers, they visited New York City pizzerias to learn more about regional variations. A small pizza menu is now available at lunchtime and the full menu Wednesday through Saturday from 4 to 10.
“Taglio” is a separate brand; however, it fits in well with their workflow and is available at the bakery location and through tagliopizza.ca. They have plans to make it available beyond the bakery.
The Teresa is one of their signature pies: a vegetarian pizza with a white sauce, goat cheese, arugula, caramelized onions, marinated mushrooms and hot honey.
“We love to partner with local businesses,” Murphy says. These include Chinched (slang for “to make absolutely certain”) deli and restaurant, their source for capicollo, and Gros Morne Coffee Roasters in Deer Lake.
As with many bakeries and food-service businesses, attracting and retaining employees long term can be a challenge. The island’s only specialized baking and pastry program is at College of the North Atlantic in Port Aux Basques, a day’s drive away. In fact, Murphy attended the
Rocket opened in March of 2011 in a big heritage building on St. John’s main street downtown: Water Street. McGann and Mansell commuted back and forth from Toronto while Hopley, a pizzeria owner and entrepreneur in St. John’s and B.C., was on the ground in St. John’s until the couple packed up their two sons and their cat and moved there permanently, arriving July 9, 2011.
Mansell, who has a strong PR background, describes their start: “Beyond the dramatic physical landscape, the culture intrigued us: the commitment to family and community, the friendly casualness, that “twinkle-in-the-eye,” fun-loving sense of humour, the music … it was all really appealing. We purposely reflected back what we admired about N.L. culture in the design of our stores and in our interactions with the community.”
They built up the business from scratch: from recipes to cleaning protocols to operations and promotion.
“It took off pretty quickly. We had the five departments: coffee, bakery, fresh food, cater-ing and ecommerce. I built the brand mostly because my background was in public relations. We didn’t advertise. It was all through social media, which was sort of in its infancy, in a way,
back then.”
Offering a diverse menu has its challenges but helps draw in many demographics, Mansell says. “It’s a lot of products, but it means that we’re able to have the whole family come in. The vegan teenager can eat with the Nan, who wants her fish cakes [a Rocket specialty], with the dad who wants the heartier Cuban sandwich, with the mom who wants a roast chicken spinach salad. So, although it’s more work than having strictly a bakery, we’re able to create volume in terms of number of customers because we have different things.”
She credits two big events with helping to launch the brand and business: being featured in a national commercial for Bell Alliance and inclusion in a Google Canada advertising campaign in which they and business owners across Canada were held up as examples of how to use Google Your Business to increase your reach and improve your business. “Google chose us because we had an unprecedented number of reviews at the time,” she says. “This really helped launch us.”
They opened a location in Churchill Square – Baby Rocket – in November 2018, and an-other in Mount Pearl in 2019. These locations survived the disruptions of Snowmaggedon (which meant a week’s closure) and the COVID pandemic and are now, in Mansell’s words, holding their own.
They moved their Water Street location one block down to a bright blue building in February 2021.
Bakery menu favourites include Schnecke (“snail” in German), a sweet bun made with a glazed croissant dough, lemon curd, white chocolate, coconut and toasted almonds. The Flakie is filled with fresh whipped cream and raspberry jam, with different flavours offered every Friday Her best wisdom aimed at entrepreneurs: “If something’s not selling, get rid of it. Watch your labour costs, watch your cost of goods. Understanding profit-and-loss statements and all that kind of thing is so critical. If it’s not your thing, make sure you have someone on your team or working with you who has that knowledge and understanding.”
Rocket is many things to many people but it is clearly rooted in joy and a sense of place and home. / BJ
For more bakery photos, visit www.bakersjournal.com.
BY DIANE CHIASSON
It’s an excellent time of year to promote your business, boost sales and generate more interest
The holiday season is upon us and the rush is already at your door. Is your bakery ready?
The period from November and January is an extremely busy time and a very lucrative time for bakery operations. With plenty of business events, family gatherings and parties happening, it’s an excellent time of year to promote your business, boost sales and generate more interest.
Check out these 12 ideas to generate excitement and sales for your bakery.
1. CREATE A UNIQUE AND MEMORABLE BRAND EXPERIENCE
Consistency is one of the most critical aspects of building a memorable bakery brand. Showcase your logo, colour scheme, fonts, taglines, brand colours, website and social media information to all your marketing products, services and delivery vehicles. Make sure you do the same online and offline.
}Choosing a theme that fits well with how your bakery looks and the atmosphere you want to provide is important. Selecting a theme that aligns with your branding is essential.
Consider putting together a food drive, whereby you give customers a 10 per cent discount or a free drink to anyone who brings in a non-perishable item.
Behind every successful bakery there is likely a unique and inspiring story. Train your employees to embody brand values by sharing the origin story of your bakery during their customer interactions. I am positive you have a unique and inspiring story to share with your customers, including significant points in your business’s journey and the dedication it took to make your bakery a real success.
2. CREATE THE PERFECT HOLIDAY BRANDING PACKAGING DESIGNS
Don’t forget your bakery’s packaging is a direct extension of your brand. Get into the spirit of the holidays by assembling a collection of bags and boxes with a gift-wrapping design complete with festive paper tissues, ornate ribbons, bows and gift
tags wishing your customers a happy holiday. It will make your products recognizable on the shelves and a perfect choice for holiday gifts. During this holiday season, make your design as simple or elaborate as you like. Add a small hang tag with a simple holiday message to your products, and make sure to make your customers smile. Include a coupon with your gift tag for something your customers can cash in on in the new year.
You could also offer promotional items like branded t-shirts, mugs, aprons or tote bags with your bakery logo. Don’t forget that branded items can be used as marketing tools: customers who wear your bakery’s t-shirt are walking advertising billboards for your business.
BAKERY PRODUCTS’ VISUALS
Think of elevating the experience in the baked goods market. Make mouthwatering images of your bakery items with unique
glazes, icings, patterns and colours. Play with different textures like creamy, crunchy, moist, crispy and soft. Include layers of fillings to add elements of visual appeal and exciting surprise when hidden inside one of your bakery products. Artisanal, rustic or handcrafted bakery items are trending. Show off your exquisite assortment of breads, pastries and cakes. For greater success on social media platforms and digital channels, make sure you have realistic photos and videos that evoke an immediate strong desire to order one of your cakes.
4. UPLOAD COLOURFUL PHOTOS EVERY DAY
Using great bakery photography is the best way to showcase your bakery items and attract customers’ attention. Take mouthwatering photos and videos of your baked goods. Make sure you use an excellent camera, iPhone and editing software to get the best results. Post your pictures on your website, TikTok, YouTube, Facebook and Instagram to get more views.
5. DECORATE YOUR SHOP
Apart from the traditional red and green
holiday theme or modern whites, there are various other themes such as rustic décor with all-natural elements and earthy colours, winter wonderland theme with shimmering whites, icy blues and sparkling decorations, and Santa’s theme using vibrant reds, greens, candy cane stripes, toy decorations and jingle bells. Choose a theme that fits well with how your bakery looks and the atmosphere you want to provide. Selecting a theme that aligns with your bakery’s branding is essential.
6. DISPLAY BAKED ITEMS IN YOUR BAKERY WINDOW
The best way to attract attention to your bakery is to display your baked goods creatively in your store and in your front windows. Use colourful and fresh props or unique displays to showcase your bakery products in a highly visually appealing way. Create eye-catching displays throughout your store to encourage people to come inside and look closer at your offers.
7. CREATE A DEDICATED CHRISTMAS MENU
There is no shortage of cultural and religious festivities such as Christmas, Hanukkah, Diwali, Bodhi Day and Kwanzaa. This is the best opportunity to promote your bakery business. Bring some magic into your menu. You and your staff can prepare a special international holidaythemed menu, including delicious desserts such as spiced eggnog bundt cakes, cranberry pies, rugelach, chocolate peppermint macaroons and perhaps a holiday classic cocktail like a hot toddy and eggnog.
8. CONSIDER LAUNCHING A MINI BAKING
To appeal to customers who are hobby
bakers, have you ever thought of launching a mini baking supply store inside your bakery area that offers an extensive range of high-quality ingredients, tools and gifts? Consider selling a range of moulds and bakeware, icing tools, decorating tips, baking sheets, oven mitts, muffin trays, turntables, stand mixers, cake stands, cake toppers, chocolate moulds, cake bases, boxes, packing options, also with food ingredients such as extracts, sprinkles, toppings, icing supplies, essence and whipping creams.
Connect with your community. Turn your bakery into a neighbourhood favourite by harnessing the power of community connections. Try to host or sponsor local events, sporting events or charity drives. This will create positive word-of-mouth marketing. Search out sponsorship opportunities with local sports teams, churches, schools and service organizations. Organize a fundraising event where a percentage of your sales goes to a local cause. What you want to do is to build strong relationships with the community. This will lead to increased customer loyalty, positive brand image, higher visibility and some extra boost in sales. Your online reputation is crucial for attracting new customers. You should monitor online reviews and rating sites regularly to see what customers say about your bakery. This can make or break your success, particularly with mobile users who can check them with a single click. Try to respond to any feedback promptly, and if an error occurs with an order, extend a sincere apology, offer a refund or invite them to give your service another chance.
Train your employees to be brand ambassadors. Who knows your brand’s values, goods, and services better than your employees? The more excited your employees are about your brand, the more engaged they will be. The people who love your bakery the most, your brand ambassadors, will likely spend time with family, friends and other workers over the holidays. These ambassadors will share recommendations, which will be far more valuable than any traditional advertisement.
Did you know that over 35 per cent of employees cite a lack of recognition as their primary reason for leaving? Tell your staff members how much you appreciate their efforts and thank them for their contributions. The holiday season is a wonderful time to show appreciation for your staff. Employees like monetary bonuses, but other forms of appreciation, such as paid time off, personal thank-you notes from the owners or organizing a private staff holiday party, can be equally meaningful.
The holidays are also a time for generosity; they are all about helping others. Show gratitude and give back to those in need. Consider putting together a food drive, whereby you give customers a 10 per cent discount or a free drink to anyone who brings in a non-perishable item. Stack all the items at your store entrance and display appropriate POS materials to let customers and passersby know what you are doing. Consider donating a portion of sales from one of your popular menu items to your favourite charity. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com
The ‘why’ behind supporting student scholarships BAC directors go to Ottawa Technical updates Events in 2025
Last week, one of the colleges that we donate funds to for the benefit of the baking and pastry students asked us to put into words why our BAC Chapters supported this initiative. Our team came up with the answers below. I think that we can all applaud the work that the Chapters do in this regard and know that when you support these fundraising efforts they are received with gratitude by the students who are supported.
1. What inspires us to support baking and pastry students?
Baking skills and baking and pastry arts courses are crafted to hone students’ skills and help them achieve success in Canada’s baking industry. The BAC is always happy to support students and programs that help elevate Canada baking.
2. What do can students will gain from receiving a scholarship? We hope that students will gain confidence in their skills, and that the scholarship will allow them to spend more time studying and less time worrying about their finances.
3. What does philanthropy mean to our Association?
The BAC doesn’t really see our scholarships as philanthropy: the money we raise and give to students is an investment in their talent and commitment. Time after time, we’ve seen this investment pay off, when baking program graduates bring the same talent and commitment to their workplaces.
4. Why do we believe it’s important to give back to education?
The future of Canadian baking lies with every new generation of students. When students are encouraged and supported, they bring not just their ability to work: they bring passion and commitment.
BAC met with representatives from the Canadian Dairy Commission in Ottawa in November. Front row: Denise Lee (BAC); Alan Dumonceaux (BAC); Martin Barnett (BAC); Christine Boutin, executive advisor to the CEO – processors affairs, CDC; Michel Dion (BAC); Adrienne Morin, deputy director of programs and commercial operations, CDC; and Julie Simoneau, manager of domestic marketing programs, CDC. Back row: Tom Mattes (BAC); Louis Bontorin (BAC); Peter Jacobs (BAC); Dimitri Fraeys (BAC, CTAQ); Tony Llewellyn (BAC); and Brad Turner (BAC).
5. How does it feel to contribute to students’ futures?
It’s always exciting not just to see students studying but to follow them in their careers. We have seen students join great baking teams, open their own bakeries, even travel the world as they find international work in fine baking. Seeing “the future” become “the present” of young bakers highlights the relevance of the BAC’s work.
6. What advice or encouragement do we give to recipients?
You have chosen a profession that is as old as civilization. Baking is, in fact, one of the foundations of civilization, as communal baking
BAC met with representatives from Agriculture and Agri-Food Canada in Ottawa in November. Pictured: Tom Mattes (BAC); Eric de Saint Lager (BAC); Alan Dumonceaux (BAC); Dimitri Fraeys (BAC, CTAQ); Matthew Smith, chief agriculture negotiator and director general, Agriculture and Agri-Food Canada; Tony Llewellyn (BAC); Martin Barnett (BAC); Kate Nugent (BAC); Warren Gould, deputy director at Agriculture and Agri-Food Canada; Brad Turner (BAC); Michel Dion (BAC); Elisabeth Brasseur (BAC); Peter Jacobs (BAC); Denise Lee (BAC); and Louis Bontorin.
ovens were among the first things built in small villages millennia ago. Even with that long history, there is still room for improvement and innovation. We look forward to seeing what you can bring to our profession!
7. Messaging for others considering becoming donors?
If you benefit from the work that young people do, if you benefit from an educated workforce, then it is imperative that you contribute to their success.
MEMBERSHIP FEES JAN. 1, 2025
We will announce separately the inevitable price increase for our membership fees. They are modest and only reflect the inflationary pressure that all business face. If you have a renewal coming up in the new year, why not jump the gun and renew early at 2024 prices? https://www.baking.ca/membership/join. If you need assistance, please email enyland@baking.ca or call 905-405-0288.
We will never take for granted the power of meeting face to face. Our in-person board meetings brought us together at Algonquin College for two-and-a-half days of strategic planning, discussions with Agriculture Canada and The Canadian Diary Commission, as well as updates from our partners at Food and Beverage Canada. The dialogue with the CDC was mainly about butter: we reinforced the message that there is a need for a stable supply of consistent quality butter and for the development of a high-fat laminating butter that is unavailable to our pastry bakers. We are encouraged that our message was heard and we look forward to this partnership to improve the status quo. Our guests from Agriculture and Agri-Food Canada were eager to hear of our successes and challenges. The meetings were held in the middle of the Canadian Food Inspection Agency salt recall debacle. They too were interested in the butter issue. We are encouraged that the ministries take seriously our CAD$16-billion sector.
We revisited our 2023 Strategic Plan and, with the positive news around our finances, had vigorous discussions about investing our resources to benefit the whole baking sector. Of note were discussions around expanding our regional education planning; developing a national, comprehensive database of bakeries across Canada; and engaging a Director of Membership Development.
Encouraged by the success of our FarmerMiller-Baker event in Calgary last April, the BAC is partnering with Annex Business Media brands Bakers Journal and Top Crop Canada to present a campaign and series of events called “Grain to Table: A Collaboration Between Farmer, Miller and Baker.”
The campaign is a bold and entirely new concept that brings all the vital stakeholders to the table to have open discussion on the supply path from soil and seed to consumer, focusing on education, awareness, challenges and opportunities in getting food on Canadians’ tables.
On Feb. 25, we will host a workshop and gathering at University of the Fraser Valley in Chilliwack. See “From the Editor” and the news pages in this issue for more details.
The Baking Association of Canada participated in a presentation and roundtable event on Plastics and the Supply Chain this November, hosted by Food and Beverage Canada. This important event brought together key industry players from a wide range of product categories, including meat, dairy, and fruit and vegetable processing, alongside government representatives from Environment and Climate Change Canada, Health Canada, Agriculture and Agri-Food Canada, and Innovation, Science and Economic Development Canada. This event and future discussions will provide valuable opportunities to exchange ideas, align industry and government priorities, and discuss collaborative strategies to advance sustainable packaging initiatives.
We extend a big thank-you to Veronica Ataya, director of marketing and innovation at St. Johns Packaging Ltd. for sharing her in-depth knowledge and insights.
Sugar is widely used in food products and recipes due to its chemistry and functionality. This workshop series was designed for self-directed learning and could serve as a complementary teaching aid for students when food science, food technology and/or sugarrelated topics are taught in teachers’ programs.
These workshops were presented by professor and topic expert, Julian Cooper, University of Reading, U.K., in partnership with the World Sugar Research Organisation. They include five slide presentations on the following topics: What are sugars?, What do sugars do in foods?, The challenges of reformulation, sugar replacers and strategies to reduce or replace sugars. You can download this workshop series free of charge. Simply email Flora Wang (flora.wang@sugar.ca) if you are interested in receiving access to this series of workshops. For any other sugars-related information or resources, please let us know or visit sugar.ca.
BAC ATLANTIC CHAPTER HOCKEY
NIGHT: February 13th, 2025, Avenir Centre, Moncton, New Brunswick
ANNUAL GOLF TOURNAMENT: June 23rd, 2025 – Details to be announced.
BAKERY SHOWCASE: April 14th-15th, 2025, Montreal Convention Centre / Palais des congrès, Montreal
ANNUAL GOLF TOURNAMENT: June 12th, 2025 – Details to be announced.
POLICY ROUND
TABLE: February 24, 2025 – Location to be decided.
FARMER-MILLERBAKER: February 25th, 2025, University of the Fraser Valley, B.C. See the Executive Director’s address starting on page 17 for details.
ANNUAL GOLF TOURNAMENT: June 18th, 2025 – Details to be announced.
Interested in helping organize and plan these events?
The BAC local chapters are run by a dedicated team of volunteers. Please consider getting involved in future planning.
Contact our chapter chairs:
B.C.: Jesse Lamb Jesse.Lamb@islandcitybaking.com
Ontario: Kate Tomic k.tomic@caldic.com
Atlantic: Mike Raftus Mike.Raftus@ardentmills.com
Alberta and Prairies: Martin Barnett inf0@baking.ca
Quebec: Dimitri Fraeys dimitrifraeys@conseiltaq.com
The Baking Association of Canada, in partnership with the Conseil de Boulangerie Québec (CBQ), are proud to host Bakery Showcase at the Montreal Convention Centre April 14-15, 2025. Join industry professionals from bakeries (retail, wholesale, commercial, in-store), grocery, pizzerias, restaurants and food-service outlets at Canada’s only business-to-business baking event!
With relevant education sessions, a bustling trade show floor full of bakeryfocused exhibitors highlighting their latest innovations, exciting demonstrations, attendees will have no shortage of ways to connect, learn and be inspired. Bakery Showcase is a two-day event exclusively for the baking industry in Canada, where you’ll find:
• A hub and golden opportunity to connect with suppliers and learn about the latest ingredients, bakery equipment and services
}• Education sessions exploring diverse topics to help you evolve your business, keep up on baking industry trends and technical information and learn from the experiences of successful bakeries
Are you wondering what artificial intelligence means for your bakery and how you can make it work to your benefit?
Our keynote speaker will tackle this crucial topic.
• Engaging featured demos by top bakers, pastry chefs and chocolatiers
• The first-ever Coupe boulangerie du Canada – Édition Québec
• Canadian Pizza Chef of the Year Competition
• Many opportunities for networking! Bakery Showcase 2025 is the annual industry event where bakers of all sizes and business models – from artisan microbakeries to bakery-cafes to mediumsized bakeries to large commercial and industrial bakeries – can see, touch and
taste the newest products from baking ingredients (flours, mixes, cake decorations, yeast etc.) baking equipment (ovens, mixers, sheeters, processing machines, packaging machines etc.) services, technology and baked goods (fresh, proof-and-bake, par-baked, freezer-to-oven, thaw-and-serve).
Are you wondering what artificial intelligence means for your bakery and how you can make it work to your benefit? Our keynote speaker will tackle this
crucial topic, focusing on how AI tools can help you streamline, improve and plan ahead for producation needs. As AI coordinator at Vooban, Hugo LemieuxFournier orchestrates a dynamic team of more than 25 AI scientists, operational research experts and Python developers. They generate cutting-edge solutions for customers in various industries. With over 25 development and AI projects to its credit, Hugo is an expert in the art of transforming complex challenges into revolutionary innovations. His passion for AI extends beyond the professional realm; as a speaker and podcast aficionado. He has also lectured internationally, giving him a global perspective. Don’t miss this dynamic discussion with implications for all bakeries.
Join us to learn and connect. Register now at bakeryshowcasecanada.ca! / BJ
Please note: Education sessions, demonstrations and competitions may begin as early as 8:30am (please check the schedule below).
Trade show floor exhibitors open: 10:00am-5:00pm
DAY 1 – MONDAY, APRIL 14, 2025
EDUCATION SESSIONS AREA
8:30am – 8:45am
Annual General Meeting and Meetand-Greet
Find out what the hardworking BAC has been doing on your behalf and meet board members over morning coffee and pastrie.
9:00am – 9:45am
Featured Talk: Artificial Intelligence and Your Bakery
Learn what implications artificial intelligence has for the baking industry and how it may improve and streamline your baking business.
Speaker: Hugo Lemieux-Fournier, AI Coordinator, Vooban
10:00am
Show floor exhibitors open
10:00am – 10:45am
Panel: Baking Trends Outlook
What consumer, ingredient and product trends are on the horizon and how will they impact my bakery?
11:00am – 11:30am Opening Ceremony
11:45am – 12:30pm
Government and International Visitors Meet-and-Greet in the Networking Lounge
1:00pm – 1:45pm Sponsored Talk
2:00pm – 2:45pm
Featured Talk: Regenerative Agriculture
What is regenerative agriculture and what are its implications for the baking industry?
3:00pm – 3:45pm Sponsored Talk
DEMONSTRATION AREA
12:00pm – 4:30pm Exciting Demonstrations
Benefit from a variety of hands-on demonstrations of techniques and new product introductions from Ardent Mills, Barry Callebaut, Alan Dumonceaux of Northern Alberta Institute of Technology on such topics as dough lamination, working with chocolate, alternative
DAY 2 – TUESDAY, APRIL 15, 2025
EDUCATION SESSIONS AREA
9:00am – 9:45am
Panel: Technology and Your Bakery
Learn how the latest advancements in baking equipment and digital technology affect your bakery and how these are increasingly being made available to smaller bakeries.
10:00am – 10:45am
Panel: The Resilient Bakery
Explore strategies for making your bakery more resilient to supply-chain disruptions such as port strikes, inflation and high food costs.
10:00am Show floor exhibitors open
11:00am – 11:45am
Panel: Cultivating the Next Generation of Canada’s Baking Industry
How do we as an industry encourage bakers to enter and stay in the industry as a promising career path? What steps can
we take to connect employers with potential employees? Join us for a solutions-focused panel discussion with participation from a variety of stakeholders.
1:00pm – 1:45pm Sponsored Talk
2:00pm – 2:45pm
Panel: Update from BAC Food Policy and Sustainability Committee
The Baking Association of Canada’s Food Policy and Sustainability Committee will provide an information-packed update on their advocacy activities on behalf of the BAC members in the baking industry.
3:00pm – 3:45pm Sponsored Talk
DEMONSTRATION AREA
11:00am – 3:30pm
Exciting Demonstrations
Enjoy and learn from a variety of hands-
ingredients and more. Learn ways to elevate your baking, improve your technique, appeal to customer demands for innovative products and do more with less!
COMPETITION AREA
10:00am - 3:30pm
Coupe boulangerie du Canada –Édition Québec
Watch innovative artisan baking techniques, top-level skills and trends come to life as talented professional chefs of Quebec work in teams of two to create high-quality, innovative artisan baked products. Quebec chefs will demonstrate their skill, creativity and resilience under pressure as they compete in this first round of selections to earn the opportunity to compete at the prestigious Mondial du pain in France in 2027. (In 2026, cross-Canada selections will be made in Toronto in 2026.)
3:30pm - 4:30pm
Presentation and Judging of Coupe boulangerie du Canada – Édition Québec
on demonstrations of techniques and new product introductions from skilled industry experts. Learn ways to elevate your baking, improve your technique, meet customer demands for innovative products and do more with less!
COMPETITION AREA
10:00am - 4:00pm
Canadian Pizza Chef of the Year Competition
Who makes the best pizza in Montreal and across Canada? Watch as talented pizza chefs compete by crafting their most creative signature pizzas! Professional pizza makers, operators and bakers will learn about the latest ingredient trends and techniques and taste innovative, delicious pizza.
4:30pm - 5:00pm
Canadian Pizza Chef of the Year Competition Winner Presentation
BARR
Tahiti is a bucket-list holiday destination. Part of French Polynesia, it is situated in the middle of the Pacific Ocean. Tahiti is only one of the Society Islands. Other islands frequently visited include Moorea, Bora Bora, Taha’a, Raiatea and Huahine. These lush landscapes produce coconuts, mangoes, papaya, passionfruit, bananas, star fruit and lychee.
Moorea is known for Queen Tahiti pineapples, smaller and sweeter than their Hawaiian cousins. Tahitian vanilla is some of the best in the world. Taha’a, nicknamed The Vanilla Island, produces almost 80 per cent of The Society Islands’ Tahitian vanilla.
Tip: Tahitian vanilla is so plump that in many baking applications the pulp does not have to be removed from the pod. Simply cut off a piece, pod and all, and add it to the ingredients. It will break down during the mixing process.
This year the Intercontinental Tahiti Resort & Spa celebrates its 50th anniversary. Its fine-dining restaurant, the open air Le Lotus Restaurant, sits dreamily above the lagoon and offers an elegant gastronomic experience.
}The Honey from Our Hives, a signature Le Lotus restaurant dessert created by by Sous-Chef Pâtissier Clément Nouveau.
Tip: Tahitian vanilla is so plump that in many baking applications the pulp does not have to be removed from the pod.
Born in and trained in France, Clement Nouveau, the hotel’s sous-chef pâtissier is still incredulous about the bounty of the islands, and the produce he is able to work with, even after five years of living in Tahiti: “The pineapple from Moorea is incredible, and every beach has coconuts. Then there are amazing tropical fruits like mango and passionfruit.”
About the Honey Glazed Nougat and Exotic Fruits Soup dessert, Nouveau gives the following ingredient list: “Passionfruit, banana, mango, leche and Tahitian vanilla. The idea for this dessert came to me because I made nougat in restaurants in France. Here in Tahiti, I wanted to work with exotic fruits. For the honey, we produce our own and the hotel has eight beehives.”
The Honey from Our Hives dessert
really showcases this fact. “On the plate I’ve used honey mousse, honeycomb shaped tuille, citrus gel combined with honey, and honey crumble.”
The impressively stylized dessert is served with a small shot glass of mead granita. It is made by boiling honey, water and mead, otherwise known as honey wine. It’s then frozen. The mead is produced by a local beekeeper in Tahiti in small batches. Very few bottles are produced each year. The mead granita is meant to balance out the sweetness of the dessert and give a bit of a kick.
Next on the list of the dessert sampling tour is the Caribbean Chocolate Passion dessert. It is a delectable mousse made with Valrhona Caraibe 66 per cent dark chocolate. For assembly, the bottom layer is a walnut croustillant which is topped with passionfruit gel, then frozen. Once placed inside the chocolate mousse, the
One of Sous-Chef Pâtissier Clément Nouveau’s newest yule log creations, Coconut Passion.
passionfruit contrasts with the powerful taste of the chocolate and the walnuts lend some crunch.
Coconut Tartlet is for true coconut lovers. Think classic sweet paste, filled with fresh coconut frangipane, topped with a dome of coconut custard. Golden blonde, caramelized coconut is sprinkled on top of the tartlet, and decoratively around the plate.
To make the coconut frangipane, confectioner’s sugar, eggs, fresh coconut, flour and a plump Tahitian vanilla pod are used. The delectable coconut custard is made with fresh coconut puree, eggs and sweetened condensed milk.
Nouveau also enjoys making special occasion desserts. This past Christmas he premiered two very special yule logs: Caribbean Chocolate and Coconut Passion.
Over in Bora Bora, small ship cruise passengers, walk single file down the edge of the main road, bustling with traffic to reach Bora Bora Iaorana Gelato. This handmade Italian gelato is worth the walk and includes tropical tastes like Tahitian vanilla, pineapple, mango and
banana. And since this is French Polynesia, shop patrons can also enjoy a selection of French macarons. This gelato venture has been so successful that the owners have launched a second location on the island of Tahiti.
And speaking of cruise ships, guests aboard Windstar’s Star Breeze are offered a variety of classical desserts with a tropical Tahitian flare. On various evenings, depending on the menu, diners can enjoy twists like a Pineapple Tarte Tatin, or Lemon and Passionfruit Tart. The latter combines the juice of both lemon and passionfruit, along with finely grated lemon zest, egg yolks, whole eggs, caster sugar and double cream.
All lucky guests on board are invited to a private motu (islet) for a Polynesian dinner and cultural entertainment event. One of the featured desserts on the buffet is firi firi, or Tahitian coconut doughnuts. The yeast-raised donuts contain flour, sugar, yeast, warm coconut milk, water and Tahitian vanilla. The doughnuts are shaped into the number eight. These are traditionally fried in coconut oil and dusted with confectioner’s sugar. The result is a doughnut that is denser than a North American donut, with the undeniable taste and fragrant aroma of coconut.
Other traditional Tahitian desserts you’ll find in French Polynesia include po’e made from mashed fruit or vegetables, along with sugar, tapioca flour or corn starch, coconut milk and vanilla. It’s then wrapped in a lightly oiled banana leaf, placed in a dish and baked from 30 to 40 minutes. Once baked to a bread-pudding-like consistency, it’s sliced while still warm, and immediately served with coconut milk poured over top.
According to Tourism Tahiti, banana po’e is the most popular
variety. Tahitian families eat banana po’e with their meal after Sunday church service or on special occasions. While there are many types of bananas grown in The Society Islands, the rio banana is used in making po’e. Generally, a second type of po’e is served as well to offer options, which may include sweet potato or pumpkin.
Exploring Tahiti and the Society Islands is a dream come true. Indulging in the desserts from this tropical paradise is simply heavenly. Here’s hoping this tour inspires you to bring a taste of Tahiti to your own baked treats. / BJ
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
The only product with yield information for more than 1,000 raw food ingredients, The Book ofYields,Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book ofYields,Eighth Edition is a must-have culinary resource.
$55.95 | Item #0470197493
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
University friends Kayli Dale and Jacquie Hutchings cofounded Friendlier, a producer of sustainable food-service packaging products that are locally made, reuseable up to 100 times and recycled at their end of life.
They aim to help small businesses attract customers, make a positive impact on the environment and scale up their operations.
The returns program is available in Ontario, Quebec, British Columbia and Alberta.
Bakeries and restaurants order their containers, use them to serve food and drinks, then Friendlier picks them up on a regular schedule and sanitizes them to be used again.
The company also has created an innovative app that lets people scan and return their Friendlier containers to a collection bin and receive money back within two weeks. riendlier.ca
Commercial food equipment manufacturer Hobart has introduced new accessories for several of its food processors designed to add versatility to these machines.
Hobart now offers a 5/32-inch chicken cutting tool for its FP250 and FP350 countertop continuous-feed food processors and its FP300i and FP400i floor model continuous-feed processors. This tool can slice chicken or provide a shredded texture by running the chicken through the food processors a second time. It adds versatility to these machines, which are capable of slicing, dicing and grating fruits, vegetables, nuts and cheeses.
A new 3/8-inch french fry cutting tool is available for the FP100 and FP250 countertop continuous-feed food processors to make quick work of processing white or red potatoes. The FP100 has the capacity to process 11 pounds per minute, while the FP250 can process 17 pounds per minute.
Hobart also has launched a cheese cylinder assembly for its FP400i floor model continuous-feed food processor that can shred whole blocks of cheese, up to 13.78 inches, eliminating the need to cut blocks into smaller pieces. hobartcorp.com
TD Bank Group has a turnkey, customizable eCommerce platform designed to enable Canadian small businesses to quickly begin selling their products and services online and accept payments. The platform provides flexible features including intuitive web store design tools from open SaaS ecommerce platform BigCommerce, inventory and order management and payment systems from TD. The concept is a customizable and easy-touse storefront that helps you scale up without compromising performance.
TD eCommerce Solutions will be available to all TD Business Banking customers and new customers, offering accounting features, search engine optimization, fraud detection and multiple payment acceptance offerings as businesses grow and evolve. td.com
Square has launched its Square Kiosk that enables self-serve ordering for quick-service bakery-cafés and restaurants. The kiosk can be mounted on a countertop, wall or attached to a floor stand. It allows customers to customize and place orders and provides a contactless payment option. It is available at the Square Shop and on Amazon Canada, starting at $249, iPad not included, with an additional $70 monthly software fee per device. squareup.com
Small Business, Big Opportunity provides actionable strategies to streamline operations, empower your pizzeria’s team and finally make sense of your numbers.
The book is designed to as a roadmap to small business success and profitable growth.
It provides a clear, practical and actionable framework to systemize your business so that you focus on what you are best at: delivering great service to your favourite customers.
Working through her Systems Business Coach Inc. framework, author and business coach Beverlee Rasmussen cares about the success and well-being of business owners and her book uses the idea of “systems thinking” to build an organized and profitable business.
Knowing your numbers is key to making good decisions for your pizzeria, said Rasmussen, who built, ran and sold an award-winning B.C. small business (1993-99), managing seven employees and generating $3 million in annual revenue. She holds a master of arts in executive and organizational coaching from Royal Roads University and has successfully coached more than 400 small business owners resulting in more than 80 per cent of them still being in business five or more years later. systemsbusinesscoach.com
LloydPans’ Bar Pizza Shovel helps pizza makers speed up service by prepping multiple pizzas at the same time and baking them as orders come in. Bakers can start pizza on the pan and finish it on the deck or stone. After baking, pizzas can quickly be depanned on the surface of the oven, allowing for a perfect finish to the crust. lloydpans.com
The Conestoga Food Research and Innovation Lab at Conestoga College has announced exciting research funded by Dawn Foods into what bakeries are doing to meet sustainability goals, what challenges they are encountering and what resources would help them reach those goals.
The Conestoga Food Research & Innovation Lab meets the needs of industry through education, training, research and technical expertise. The focus is to work with partners to
provide innovative solutions and support throughout the product development cycle, including formula development, shelf-life studies, packaging testing, and scale-up using pilot plant equipment.
CFRIL hosted a Food Production and Packaging Sustainability Symposium to share preliminary research findings, on Oct. 23 at Bloom restaurant, run by students and known for environmental innovation.
Through its Corporate Giving program, Dawn Foods awarded $25,000 in funding to
support the research at Conestoga College, its first recipient. Ken Weir, director of marketing for Canada, and members of the Dawn Foods team were on hand to learn more about the insights being uncovered. Weir emphasized the importance of research in moving the industry ahead:
“We are thrilled to partner with Conestoga on this research.
“It’s important and it’s something we want to be involved with from the ground up and keep the momentum going.”
Ontario’s Minister of Agriculture, Food and Agribusiness Rob Flack offered
congratulations via video on the work being done through this partnership. “I appreciate the steps you are taking to tackle issues in the agri-food sector, especially on sustainable food production and packaging solutions,” Flack said.
The presentations focused on applied research into sustainability-focused practices with technical presentations by industry partners.
Tracy Butt, principal investigator and food science researcher with the lab, outlined the food waste hierarchy, which runs from most preferred results
(prevent wasted food) to least preferred (sending food to landfill). “Packaging is a huge consideration especially for smaller bakeries,” she said.
“It’s important to look for suppliers who are transparent, traceable and have the same goals as your bakery,” she said.
also using technology such as the Too Good to Go app and donating to local food banks.
However, bakeries reported facing several barriers, including difficulty finding accurate information, lack of regulation, lack of government incentives and limited supplier transparency.
she said, adding that one bakery interviewed has an annual overall sustainability target and celebrates with their staff when goals are reached.
bakery packaging innovation, concluding: “Waste hierarchy matters and Golden Design Rules are a great place to start.”
}Taylor Jarvis, a student in the final year of the Bachelor of Environmental Public Health program, interviewed small to medium-sized bakeries and analyzed bakery websites to learn what barriers there are to becoming more sustainable and how they can be overcome.
Jarvis presented a preliminary report on ongoing research that is expected to be complete in December.
Among other steps, Jarvis said bakeries are making small batches, limiting the number of menu items, using alternative streams for starter culture, repurposing unsold products and finding creative ways to use imperfect products such as cake pops. They are using inventory management best practices, including the first-in-first-out rule, tracking days on hand and the difference between use-by versus best-before dates. They are
Jarvis was surprised to learn
“I encourage everyone to evaluate their habits. Think about your monthly water and electricity use, the food waste you produce each week, and where your food comes from,”
Bakeries reported facing several barriers, including difficulty finding accurate information, lack of regulation, lack of government incentives and limited supplier transparency.
how widespread the issue of food waste is, sharing that greenwashing is seen as a significant issue by small bakeries, in particular, who rely on their suppliers for accurate information and transparency.
Jarvis listed steps for making a sustainability plan:
• Define your values
• Assess current operations
• Set sustainability goals
• Embed sustainability into your business plan and employee training
• Monitor progress
• Motivate your team
• Share your sustainability journey with customers “Build it into your entire operation. Educate your team,”
Jarvis said in coverage posted by Conestoga College. “Consider the environmental impacts of food production, such as land use, transportation and packaging.”
The research results will take the form of a white paper, infographics and other educational materials outlining small, purposeful steps that bakeries can follow on a path to sustainability to be shared through Dawn Foods and on the CFRIL website.
“Customers will appreciate your efforts.”
Cher Mereweather, managing director of Canada Plastics Pact described the mission, priorities and resources of the CPP. Mereweather explored
Jean-François Guillerez, program coordinator and professor in Conestoga’s Packaging Engineering Technician program, shared insights into the considerations when designing packaging. Guillerez outlined nine steps to achieving sustainable design, noting that several of those steps involve identifying, or learning. “Only after you identify all elements can you select raw materials,” he pointed out.
The Lab is creating several useful one-page documents designed to help bakeries on their journey to sustainability. Final versions will be posted on the CFRIL website in December to coincide with completion of the research.
In conclusion, all businesses were encouraged to do their homework, listen to experts, work with their brand, look at the data, back up claims based on facts and start taking steps immediately.
“Business owners need to make choices,” Butt said. “It’s a journey, but you’re not alone. It will take time. This is why you need to start now.” / BJ
George Brown College showcased a high calibre of student talent at its annual gingerbread house competition, held in the college’s Atrium.
Professor and chef Sue Fleming, who organized the annual event, said students in the baking and pastry arts programs were tasked with creating a gingerbread house inspired by their favourite stories.
Thomas Villiger earned top honours for his reimagining of the Three Little Pigs featuring largely bare gingerbread. The creative entry included a three-storey, Bauhaus-inspired structure that survived the destructive efforts of the Big Bad Wolf and a smaller house that didn’t. umerous techniques included poured-sugar walkways, delicate trees and rooftop made with sliced almonds and pretzeltopped trees and lightposts.
Nisheka Samarakkody took home second prize for her colourful tribute to Sleeping Beauty featuring, among other techniques, a skilfully sculpted tree topped with popcorn foliage.
Daniella Llamosas won third prize for her creation Seven Dwarfs cottage featuring shredded wheat thatched roof, Tudor beams and pretzel bridge.
Gem Geronimo’s tranquil A-frame house depicting a Japanese folk tale, Kasa Jizo (Bamboo Hat Jizo), complete with tiny footprints in the snow, won the
people’s choice award,
All four students received innovative baking books from Wiley.
Sponsor Dawn Foods provided tuition awards: $2,000 for first place, $1,000 for
second place and $500 for third place.
Judges for the event were Dufflet Rosenberg, Dufflet Group Inc.; Joanna Yolles, pastry chef and instructor; Austin D’Souza, technical consultant, Dawn Foods; Amanda Inglese, Wiley; and Colleen Cross, Bakers Journal.
Congratulations to all participants in this year’s contest and wish all of the students and staff of George Brown College a happy and healthy holiday! / BJ
BY JANE DUMMER
Consumers continue to crave new and innovative twists on the classic pastry
It’s been over a decade since the cronut and cruffin were invented and there is still a strong trend for creative croissant shapes, fillings and flavours. Even though some traditionalists are requesting that bakers let croissants be croissants, heavily laminated doughs continue to trend as consumers demand new and innovative ideas. Cubes, spirals, bowties, custard-filled, peanut butter mousse, raspberry pastry cream, bicolour and even deep-fried – the approaches are endless.
}Daniel Angus, chef and owner of Terroir Artisan Bakery, agrees: “In my experience, if you are motivated to keep moving forward, customers appreciate that and buy into the concept. In terms of avant garde shapes and fillings, our bicolour PB&J Bowties are extremely popular. We make a light peanut butter mousse, plus a jam with seasonal fruit. Then we stuff them in the cross laminated bowties after baking. It’s nostalgic and very eye catching.”
the last five years laminated dough has seen tremendous changes. For us, it started in 2019 when we launched our Croissant Cube with our pastry chef, Sunny Park. It went viral within a couple of weeks. We were baking hundreds of them every day. We keep it on trend, by changing the flavour and creating interesting combinations. For example, in 2022, we made a ‘Bubble Tea Cube’ version. We sold over 1,500 units in two days. It was a collaboration with a local bubble tea shop. We made a creamy filling with an insert of liquid tea and boba pearls on top.”
Sandrine Raffault, owner, Sandrine French Pastry & Chocolate, says, “We honour the classic French croissant, made with 85 per cent butterfat, while adding
‘If you are motivated to keep moving forward, customers appreciate that and buy into the concept.’ –Daniel Angus, Terroir Artisan Bakery
innovation: Chez Christophe
Jason Bangerter, executive chef at Langdon Hall, says, “The last few months we’ve spent perfecting the lamination and proofing of our products. It is common to come across a stuffed croissant, such as toasted almond and marzipan, or one rolled with smoked ham, fresh thyme from the garden and artisan cheese. Aleksandra Malysheva, our new pastry chef, is creating some fun, novel items. Using left-over laminated dough from the classic croissant production she has created jelly roll type pastries (like a suprême) filled with jam for breakfast and savoury ‘Danish’ styles with fresh cheese, mushrooms and herbs.”
Christophe Bonzon, pastry chef and owner, Chez Christophe, explains: “For
our own creative twists and process. Two customer favourites are our Le Cruffin and New York Rolls, both crafted with our signature croissant dough. Le Cruffin is our croissant-muffin hybrid with flaky layers filled with house-made lemon curd or with southeast Kelowna’s apple purée pastry crème (a customer favourite). Our three New York Rolls take innovation further. Each roll features a swirl of crème, such as pistachio or vanilla bean. My personal favourite is the Chocolate Sea Salted Caramel Roll, filled with my own caramel recipe, dipped in premium milk chocolate and topped with chocolate nibs. It’s truly irresistible!”
Limited-edition croissants for the holiday season are a delicious idea.
“Last Christmas season, I made a ‘carrot cake’ croissant made from a dough using carrot juice instead of water and milk infused with fennel and coriander seed from my garden. I laminated the dough with a compound butter mixed with grated turmeric root,” Angus says. “After baking the croissant, I cut it (like almond
croissant twice-baked style), brushed it with maple and added a local hazelnut and carrot frangipane. It was topped with a toasted oat streusel, and I twice baked it before adding a cream cheese and maple buttercream and a carrot chantilly.”
Bonzon explains, “Every holiday, our team produces a new laminated dough item. It keeps the customer engaged during the season. In 2023, we did a Christmas tree croissant filled with a pistachio pastry cream. This year’s creation is underway.”
Raffault says, “For December 2024, we will create an eggnog-spiced-crunch New York Roll, filled with rich eggnog custard, glazed with warm nutmeg and finished with a sprinkle of crushed gingerbread. All the cozy flavours of the season, featured on our Instagram @sandrinepastry.”
Taking the classic croissant and innovating it to meet consumers’ demand for new and innovative pastries is alive and well year-round. I’m sure we are all wondering what the next viral croissant innovation will be! / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
For world-class yeast and bakery ingredients, customized process solutions and collaborative customer service, count on AB Mauri.
We will deliver for you, even during the Holidays.
abmna.com · 1.800.772.3971
Sunflower kernels are:
available raw or roasted
an excellent alternative to nuts
mild in flavour and add a pleasant crunch to food
a good source of fibre, Vitamin E, zinc and folate
ideal for a variety of foods including: bakery products, granola, snack bars, salad toppings and plant-based foods
Buy USA sunflower kernel. Contact a supplier at sunflowernsa.com .