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By L A u RA Aik EN
}TJULY | VoL. 72, no. 6
he idea of a “right to food” put Canada under fire recently when Olivier De Schutter, a UN Special Rapporteur, blasted our government for lacking a national food policy. I believe in a right to food, but will entrenching that right in our Charter of Rights and Freedoms end hunger? No. The majority of hunger is rooted in poverty and if solving poverty were as simple as saying people had a right to be free from it in a constitution, this would have happened a long time ago. Currently, there is no one to take to court and sue because you are poor and went without food, and if the government could be sued for allowing poverty, the legal action would certainly create a lot of payouts that voters would be unlikely to support if doing so hurt their own pocketbooks. In the end, you cannot really control what people spend their money on so giving people more money alone doesn’t ensure they are fed.
Would a national food policy feed the 800,000 households identified in Schutter’s report as food insecure? That is a complicated answer, which is probably why nothing has been done yet despite lots of talk about a national food policy in the last federal election.
The Conservatives focused on key export markets and agriculture, mentioning the creation of a national farm and food strategy to guide federal policy. The Liberals focused on safe, sustainable local food and environmentally sound farming. All five parties made some mention of a national food policy, but I could not find the mention of food insecurity or addressing a root cause of poverty in any of the ideas. Last year, however, a citizen movement tackled these issues head on.
Editor | Laura aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
ASSiStANt Editor | stefanie Wallace swallace@annexweb.com 1-888-599-2228 ext. 278
tEChNiCAL Editor | John McColl, Puratos Canada jmccoll@puratos.com
NAtioNAL AdvErtiSiNG MANAGEr | stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268
SALES ASSiStANt | tara Jacobs tjacobs@annexweb.com 519-429-5183 1-888-599-2228 ext. 219
MEdiA dESiGNEr | kelli kramer GroUP PUBLiShEr | Martin Mcanulty mmcanulty@annexweb.com
PrESidENt | Mike fredericks mfredericks@annexweb.com
Mailing Address P.o. Box 530, 105 donly dr. S., Simcoe, oN N3Y 4N5
Would a national food policy feed the 800,000 households indentified in Schutter’s report as food insecure? That’s a complicated answer, which is probably why nothing has been done yet.
In April 2011, a paper called Resetting the Table: A People’s Food Policy for Canada was published, describing itself as 3,500 people over 250 kitchen table talks engaged in a grassroots citizens project. “Canada urgently needs a national food policy,” concluded the report. “Close to two and a half million Canadians are food insecure. Farmers and fishers are going out of business, our natural environment is being pushed to the limit, a quarter of Canadians are considered obese, and we are the only G8 country without a nationallyfunded school meal program. The status quo is no longer an option.”
Ten detailed policy papers were included in the document, which called for a federal poverty elimination program and a nationally funded program for children.
Food is big business, and we in the food industry know that intimately. If a national policy means government funding to help redistribute food, this is good for the hungry mouth and the hand that feeds it.
We know we produce enough food for all to eat, but this has not led to equal distribution. Since equal distribution isn’t really at the heart of a free capitalist market, and food is a business, it is probably not something our government can solve (although it may assist as a national food policy may). The government can stimulate job opportunities and try to create a Canada where people have a chance to support themselves. It can also help the businesses that provide the food.
Food insecurity has been part of the human condition for half a million years, our entire known existence. It is hard to believe simply adopting a national food policy will fix an affliction we haven’t been able to shake thus far. However, it is a step in the right direction, so long as everyone is realistic about what limited impact it may have. Doing something is still better than doing nothing at all. / BJ
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briefly | Researchers develop new beta glucan-rich oats | Cacao and soy compounds show health benefits for women | for more news in the baking world, check out our website, www.bakersjournal.com
TORONTO – Tenderflake set out to uncover Canada’s favourite pie and in the process found some surprising facts about Canadians and their love of pie. Apple pie won out as the favourite, voted for by 17 per cent of Canadians and closely followed by lemon meringue at 14 per cent. Pecan (10 per cent), blueberry (10 per cent) and pumpkin (8 per cent) rounded out the top five sweet pies.
While apple pie may be an obvious choice, some of the items Canadians are pairing with their favourite pies are much more unique. Four per cent of Canadians who favour lemon meringue pie like to put cheese on it. Even less traditional, two per cent of blueberry pie fans enjoy it with peanut butter, two per cent of those who favour pumpkin pie like it with some hot sauce, and two per cent who prefer savoury shepherd’s pie or tourtière choose to have it with ice cream. Not surprisingly, the most popular pie partner is ice cream, with half of Canadians (51 per cent) saying this is their favourite accompaniment to a sweet dessert pie.
Other highlights from the survey include:
• Canadians have a sweet tooth when it comes to pie. Three-quarters (76 per cent) prefer a dessert pie to a savoury pie.
• Shepherd’s pie is the preference in the savoury category, with three in ten Canadians (27 per cent) naming this their favourite.
• Respondents from Atlantic Canada are most likely to enjoy lemon meringue pie (31 per cent versus 14 per cent nationally).
• British Columbians are the most likely in the country to favour blueberry pie (14 per cent versus 10 per cent nationally) and shepherd’s pie (33 per cent versus 27 per cent nationally).
• Quebecers are the most likely in the country to prefer a sweet pie (83 per cent versus 76 per cent nationally).
• Ontarians are the most likely to add hot sauce to their savoury pie (12 per cent versus eight per cent nationally).
TORONTO – Callebaut and Cacao Barry will host the Canadian National selection for the 2013 World Chocolate Masters on Jan. 19 and 20 at Humber College in Toronto. This two-day contest, themed “The Architecture of Taste,” is dedicated to the creative use of chocolate. Each contestant will need to create one chocolate showpiece, one moulded praline, one pastry and one chocolate dessert. The fifth and new assignment this year will consist of reinventing a local classic recipe (to be announced). Patissiers, chocolatiers and chefs will have to express their architectural skills through taste. They will need to study and design new shapes and textures to thrill the judges. The winner of the competition will become the Canadian Chocolate Master and will represent Canada at the grand international final in Paris in October 2013.
The application must be completed
online at www.worldchocolatemasters. com by Aug. 24. Fourteen participants from the confectionery and pastry sectors will be selected by Sept. 7 to demonstrate their chocolate expertise and creativity during the competition, where well-known professionals from the pastry and chocolate industry will judge and evaluate their work.
For more information on the international competition, please visit www. worldchocolatemasters.com.
Successfully growing a business requires a great plan, careful management and passionate leadership.
If you’re proud of your recent bakery expansion, be it location, people, product or profit, you could be the recipient of our first-ever Growing for Success award.
Are you a trend master, social media maven or ingredient aficionado?
If you own a cutting edge bakery, enter now and you could be our next Innovator of the Year!
To find out how to enter and what you can win, go to www.bakersjournal.com and click on BAKERS JOURNAL BUSINESS AWARDS.
DEADLINE: July 30th, 2012.
or
TORONTO – The Bonnie Gordon College of Confectionary Arts presented The Cake Show on May 6, drawing amazing displays of talent through competition and demonstrations from cake designers from the Toronto area and beyond.
Cake art competition
• Grand prize winner: Beatriz Muller
• People’s Choice Award: Daniela Lucchitti
Cacao Barry cupcake challenge:
• Winner: Christine Truong
satin Ice art as Inspiration challenge:
• Winner: Victoria Julien
Bonnie gordon College instructor challenge:
• Judges Choice: Instructors Marisa Scibetta and Nadia Colella
Congratulations to all winners.
TORONTO – Baking runs in the Elsier family, as Chef Bruno Elsier and his daughter Naomi-Lee recently took home top awards at two competitions.
At the Escoffier Society of Toronto Culinary Salon, held during the CRFA show from March 4 to 6, Bruno took home gold for his bread and rolls display, and won the award for Best Use of Cheese.
Naomi-Lee, a recent graduate of George Brown College, competed in the Intercollegiate Chocolate Masters competition on April 21 and 22, taking home first prize in the individual entry and college entry categories, and the award for best dessert.
Congratulations to Bruno and Naomi-Lee.
TORONTO – Dimpflmeier Bakery was awarded The Sustainable Business Practice in Canada’s Food Industry 2012 Award (SBPCFI) on May 1.
Since 2003, the bakery has utilized more than 100 metric tonnes of hempseed flour in its products.
Hempseed flour is derived from locally grown, non-GMO crops that are grown with sound ecological, agricultural methods. It is a renewable, sustainable food source and is deemed highly important to the safety and sustainability of our overall food system. Hemp has also been recognized as a highly nutritious food.
Aside from environmental and health benefits, the bakery’s use of hempseed flour represents the diversion of 37 metric tonnes of carbon from the Earth’s atmosphere through the production of carbon-neutral biodiesel, a byproduct of the flour.
The award was presented to Susan Dimpflmeier, president of Dimpflmeier Bakery by Gregory Herriott of Oilseed Works. The award was sponsored by Oilseed Works Inc.
neW keY aCCoUnt Manager at aMf BakerY sYsteMs
Dave Pedro has been named a key account manager with AMF Bakery Systems. Pedro will be responsible for all equipment sales including mixing, make-up, pan and product systems, proofers and ovens, packaging, postpackaging distribution systems, washing and drying systems, and bakery robotic systems for select accounts in the west coast territory of the United States. Pedro is a 17-year veteran of the baking industry and was most recently key account manager for Turkington USA/APV Baker.
aMf BakerY sYsteMs naMes neW VICe-PresIDent
Jason Ward has been named vicepresident sales and marketing at AMF Bakery Systems. Ward will be responsible for sales and marketing of AMF Bakery Equipment worldwide. Prior to joining AMF, Ward spent more than eight years with Cargill, Inc. focused in the food ingredients and food processing business. He worked in Cargill’s Strategy and Business Development Group and most recently was the Regional Manager within Cargill’s Oils and Shortening business. Prior to Cargill, he was a manager at Accenture Consulting where he led business process improvement, strategy and change management projects across a range of clients and industries.
neW senIor saLes assoCIate at Baker’s
Keith Anelli has joined Baker’s Pride as a senior sales associate. In this role, Anelli will be responsible for building relationships with major retailers and developing our partnerships with brokers and
distributors that leads to profitable sales. He will report to Lou Mastriano, vicepresident of sales and marketing. Throughout his more than 30-year retail grocery career, Anelli has worked with many of the nation’s top retailers, wholesalers and distributors. He has extensive experience with all aspects of the sales cycle from product costing to packaging and precise execution of sales and marketing plans. Prior to joining Baker’s Pride, he was national sales manager for Meurer Brothers Bakery. Additionally, he was central and eastern regional manager for Edwards Baking Company. He also held senior sales positions with Sara Lee Bakery Deli and Frito Lay Inc. for seven and 11 years, respectively.
Maurice Corsi has joined Nealanders International Inc. as director of business development, bakery – North America. Corsi has more than 35 years of profes-
sional experience in the North American food market.
Lariza Lopez de Leon and Gladys Lee have also joined Nealanders as bakery research and development specialists. De Leon has more than 20 years of experience in bakery product development and Lee brings a wealth of industry knowledge through her work with several companies within the food industry.
Dealers Ingredients offers you the knowledge, expertise and experience to deliver product performance solutions –naturally. Since 1976, Dealers Ingredients has supplied quality ingredients to leading food manufacturers and processors across Canada. We specialize in supplying natural source ingredients that improve the quality and value of your products. We have a world of technical knowledge that can help you solve complex problems with answers to questions about your specific products.
Ambition and authenticity create success for Julien’s | BY
stefanIe WaLLaCe
Atalented French patissier and a forward-thinking businesswoman are the winning combination behind Julien’s, the pastry shop, café and bakery that has brought a touch of authentic French fare to Nova Scotia’s South Shore area.
Laura Mulrooney met her husband Didier Julien in 1987. Julien, a Master Baker in artisan breads and pastries, came to Halifax from France on a six-month contract in 1984 and never left. The couple’s first restaurant in Bridewater, N.S., opened from 1989 to 1992. When someone mentioned in passing that Chester was more of a resort town, Mulrooney and Julien packed up and moved to Chester to open the first location of Julien’s Patisserie, Bakery & Café.
Expansion began in 1993 when Julien’s started selling at the Halifax Seaport Farmers’ Market, and shortly thereafter the Halifax location in the Hydrostone Market was opened. “We sort of grew from a mom-and-pop operation, and now we have 26 employees,” says Mulrooney. This past December, the Halifax location was sold, but besides the owner, nothing has changed: “It’s still called Julien’s and we still supply, but it’s a new take on things for us.”
}“We didn’t make muffins or brownies when we started – they’re not French things! –but if you want muffins, we’re going to make you muffins, because we’d be stupid not to.”
Julien’s menu includes artisan breads and traditional French pastries, from a sourdough made using local beer to canelés, a pastry that originated in Bordeaux and has become a quick favourite among their customers. But Mulrooney says adaptation has been key to growing their business. “We didn’t make muffins or brownies when we started – they’re not French things! – but if you want muffins, we’re going to make you muffins, because we’d be stupid not to,” she says of her business strategy. Adding loaf bread to their menu may have come with some scrutiny from their competitors, but, “it’s still good bread, and if you want it
to fit in the toaster, we’re going to make it fit in the toaster.” The next venture in menu expansion is adding crepes and waffles, and marketing their line of sorbet and ice cream, which already has a royal following: Julien was asked to make sorbet for the Queen of England when she visited Canada two years ago.
The menu may have evolved over the years, but Julien’s methods haven’t. Mulrooney describes her husband as a perfectionist and a purist. “He’s passionate about what he does and it has to be right, or else why bother?” she says. Each of the few thousand croissants made per week are rolled by hand –“every single darn one of them!” Mulrooney says. Real butter, eggs
broken by hand and cream are staples; every loaf of bread is made by hand. “This is all to make money at the end of the day, and if you don’t pay attention you can lose sight of that,” Mulrooney says. “People are prepared to pay for quality . . . [they] want good things.”
The 2007-2008 year brought challenges to Julien’s, just as it did the rest of the world. The purchase of a new, 5,000-square-foot building was expected to make life a little easier (compared to the 500-square-foot baking space used previously), but with a new space came new equipment and a septic issue that seemed to go on forever. “2007-2008 was a hard financial year for the entire world, so it was probably not the best time to do an expansion, but that’s OK,” Mulrooney says, noting that adaptation seems to be a motto of the business. “We’re so affected by commodity prices, fuel prices, labour shortages . . . it’s very much a global thing, even in our tiny little village.”
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Julien’s artisan breads can be found at bakeries, hotels and markets in Nova Scotia, and more recently, in 10 Sobeys locations across the province.
Julien’s has since expanded even more, now supplying to other bakeries, hotels, markets and 10 Sobeys locations in Nova Scotia. When Loblaws bought Ace, removing Ace products from Sobeys stores, Julien’s moved in. “We just added on a new store – we supply to 10 right now and it could be limitless,” Mulrooney says. Because their goods are so perishable, Mulrooney and Julien are trying to develop a strategy, with the help of consultants, to make
this new business venture more profitable. However, their big new client is not without some careful hesitation and research. “We also have to be careful; we could put all our eggs in one basket and Joe’s Bakery could come along, and Sobeys could dump us.”
Expansion is positive, but it doesn’t come without hurdles. “When you’re mom and pop, there aren’t so many people looking down your neck. Now competitors may say, ‘Oh, they don’t have their labels right,’” Mulrooney says, noting that they’re facing more labour and fuel costs, along with reports and technicalities. “All of a sudden you’re not just baking anymore, or behind the counter doing cappuccinos,” she says. She notes that the business side of things has become more technical, forcing artisan bakers like Julien to familiarize themselves with the computer. “All this stuff is in his head,” Mulrooney says. “[Bakers] don’t care about doing spreadsheets unless it’s relevant to them,” she says, “but it certainly can help their own case if they can accept it.”
As the company continues growing, Mulrooney says, they have also been faced with the decision of what kind of, and how many, projects they want to take on. Franchising isn’t out of the question, she says, and discussions about the future are in the works. With gas prices rising, Mulrooney says, it’s hard to determine if delivering to a customer an hour away is economical anymore. “When you’re young, you’re jumping at every bit of business, but now we have to be more careful and determine if it’s worth our while,” she says. And succession is always a question. “There only ever was the two of us, and little by little, others are there, but we’re always watching them,” Mulrooney says. Julien and Mulrooney have three sons, and Mulrooney
doesn’t expect any of them to become bakers and take over the business. “That’s why we have to start planning now.”
Julien’s future is bright. Mulrooney says she knows that continuing to maintain a strong relationship with their loyal customers will only contribute to success. Educating clientele about different products and keeping up with the trends and consumer demand is important. “Our store in Halifax has a lot of Muslim customers asking if there is alcohol in a recipe, and that’s something we wouldn’t even have considered before,” she says. Julien’s has stayed away from gluten-free products –“We’re leaving the gluten-free thing mostly to the gluten-free people” – but Julien has developed spelt and kamut recipes. “We’ve done a lot of education because this area was pretty rural when we came here in ’89,” Mulrooney says. “If customers know what to do with it and how to eat it and what it’s supposed to taste like . . . talk to them about it, they love it.” Mulrooney’s mother, Barbara, who sells at the Halifax farmer’s market on Saturdays, carries on this important tactic. “She’s got a huge relationship with all of those customers,” she says. “I can’t tell you how important that is. You can get a loaf of bread anywhere, but knowing who you are and how are things going . . . that’s huge [to customers].”
Her not-so-secretive piece of advice about success may be customer service, but, Mulrooney says, her husband’s ambition is the real driving factor behind their success. “Didier’s really tenacious and just hasn’t given up on anything,” she says. “I would have quit about 8,000 times . . . but he’s never wanted to quit, never ever, so it’s a good partnership.” / BJ
Too many improvers can hurt, not help, your product
There are a multitude of bread improvers on the market, but you have to ensure you are using the right one for your production. You can over-treat by using too much, or too many (two to three) different improvers.
It is necessary to first know the function of a specific improver to determine whether it is needed. Then it is necessary to look at the composition of ingredients to obtain the desired effects for your production needs.
The quantity to be used becomes important according to the following parameters:
• the concentration of improver (dosage suggested by the supplier)
• the fabrication method used (straight dough, sponge and dough, or no-time dough)
• the type of product (fresh, frozen dough, par-baked, etc.)
• the fermentation time (slow, fast or retarded process)
• the flour used (treated or not, important to verify the content of oxidant)
The complete improver contains oxidizers, reducing agents, emulsifiers and enzymes. The following ingredients can also be added: dextrose, salt, propionates and oil. Often, flour can be used and the dosage would vary from 0.5 to 3.0 per cent. The percentage of use is a recommendation of the supplier and may be reduced according to its need. Usually the suggested maximum dosage, respects the maximal allowed standards while considering the addition for treated flour (rate of ascorbic acid and ADA).
For example, by using different methods, we could use same improver based in 3.0 per cent recommended use in the following way:
• no time dough for frozen products: maximum 3.0 per cent
• sponge and dough system: use 2.0 per cent
• straight dough with 90 minutes of rest: use 1.0 per cent
• retarded dough method: use 0.5 to 1.0 per cent
• dough made with pre-ferment or starter: use 0 to 0.5 per cent
• artisan bakers / craftsman: not recommended but tolerance would be at 0.25 per cent
The suggested percentage is always based on the weight of flour used.
Function of the components for improver:
The use of complete improver helps all the stages of the bread making:
• It helps the complete development of the gluten during mixing. (oxidants)
• It lubricates the dough and makes it more elastic. (emulsifiers)
• The alpha amylase cuts the starch to produce sugars. (enzymes)
• It brings the yeast to his maximum activity during fermentation. (oxidants)
• It helps to relax the dough during rapid process. (reducing agent)
• It affects the final volume by the quantity of CO2 loosened under the heat and the elasticity of the development during baking.
• It contributes to the Maillard effect (caramelizing of the non-use sugar by changing the colour of the crust). (dextrose)
• The emulsifiers delay the evaporation of the water and enzymes expand the shelf life.
Improver influences the following parameters:
• the structure of the crumb
• the softness of the crumb
• the crunchy of the crust
• the volume
• the shelf life
• the aroma and the taste
You should not look at the cost of improver by kilograms but by the use. The price will be more expensive on a concentrated improver but the final cost may be better. It is left to you to find the right improver for the performance and the tolerance you require in your product. / BJ
Words that end in ASE Enzymes Good practice
Dextrose Sugar to help the crust colour Good practice Propionates
Mario Fortin is an international bakery consultant and owner of FORMA-LAB, consulting services to Bakers and Suppliers. If you need technical information, send your question to info@forma-lab.com.
In this edition’s Final Proof on page 42, Jane Dummer explores how bakers can get more veggies into their sweet treats. Including nutrient-rich root vegetables like sweet potatoes and beets in your desserts
is a great way to give your customers a twist on old classics and rev up the good-for-you factor of the product. Try this recipe for sweet potato bread pudding that Dummer found in her research on veggies and baking. / BJ
sWeet Potato BreaD PUDDIng
recipe courtesy of the Blue Elephant restaurant and Pub, Simcoe, ont. Serves 8-10
IngreDIents
6 cups torn bread (preferably old or dried out/stale bread)
3/4 cup chopped pecans or hazelnuts
1/2 cup pitted and chopped dates
3 tbsp melted butter
1 tsp ground cinnamon
1 cup packed brown sugar
1 tsp ground nutmeg
1 1/2 cups homogenized milk (3%)
3 large eggs (beaten)
3 tsp vanilla extract
2 cups cooked and mashed Norfolk County sweet potatoes
DIreCtIons
Preheat the oven to 350 F. Butter a large Pyrex baking dish (8”x10”). Sprinkle the inside of the dish with cinnamon and sugar. In a large bowl combine the brown sugar, cinnamon, nutmeg, vanilla, beaten eggs and milk. Beat well and add the mashed sweet potatoes. Add in nuts and dates. Let stand for the sugar to dissolve. Place the torn bread pieces in the Pyrex dish and pour the custard onto the bread. Press the bread down to ensure that all of the custard is absorbed by the bread. Place the Pyrex dish in a slightly larger pan and fill the larger pan with water to cover half of the smaller pan. Cover the whole thing with tin foil and bake for approximately 60 to 90 minutes. Check with a toothpick to ensure it is fully cooked.
aDDItIonaL tIPs
* Try serving with your favourite caramel sauce to make it even better.
While planning to earn both a master of science and doctorate degree in biology, Norman Fox wanted something to do “on the side.” His “something on the side,” was the Donut Den which turned into a 33-year success.
When Norman decided to open a doughnut shop, a friend, Herb Stewart, introduced him to Oliver Harlow, founder of Honey Flush Donuts, a 40-store chain. Stewart and Harlow helped Norman open the Donut Den, in July, 1973, in Nashville, Tennessee. “Oliver Harlow not only inspired, but gave me valuable practical advice,” said Norman.
Harlow started using International® Bakers Services (IBS) flavorings in the 1960s, and suggested that Norman do the same. He highly recommended Cinnamon-Butter Blend. Today, that flavor is the secret ingredient in the Donut Den’s Apple Fritters—their most popular product. “There is no other type of cinnamon flavoring that makes the product taste this good,” stated Norman.
Consistency is the key to success in any business. Maintaining a core product line and keeping up with new trends keeps regular customers coming back and attracts new customers as well. “Another secret to help ensure consistent quality is our own Harold Graves, the cook for the Donut Den for over 30 years,” Norman stated. But he attributes his 33 years of success to following Harlow’s recommendation—relying on the flavors from International® Bakers Services. “Their flavors are consistently the best,” according to Norman.
Norman was a graduate student during the first four years of the Donut Den. After earning his doctorate degree, he taught in university classrooms. But it was a friend of a friend who taught him his most valuable business lessons. Sometimes it’s who you know that helps the most.
If you value consistent quality, you should get to know International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
By Sloan l eve TT
Do you have enough money to retire?
How much money do you need to retire? Is the magic number $1 million, $2 million or maybe $5 million? We all think about retirement, usually more often as we get older. Maybe we have it backwards. We should start thinking about retirement earlier and, equally important, create a financial strategy to get us there.
There are some very alarming statistics about people saving for retirement. According to a study published in the U.S. by Forrester Research, 40 per cent of baby boomers between the ages of 41 and 50 have not initiated any financial planning for retirement. In Canada, about a third of adults have said they haven’t saved anything for retirement, while three quarters of Canadians view their CPP payments as their primary or secondary source of retirement income. Interestingly enough, according to Decima Research, more than one in five Canadians is expecting an inheritance to help improve their retirement savings.
and
you are more likely to be financially secure with the ability to start to accumulate savings. If you wait until your 50s to start saving for retirement, it
}according to a study published in the u.S., 40 per cent of baby boomers between the ages of 41 and 50 have not initiated any financial planning for retirement.
may be too late.
As you plan for retirement, look at your overall financial picture. This would include paying off debt, setting up and contributing to RESPs for your children’s education and taking care of aging parents.
retire. First, decide on your annual retirement income amount. Deduct from that the amount you will receive from government and corporate (if applicable) pension plans. That will leave you with a savings shortfall. If your goal is to be penniless at age 90, Cooper suggests you will need 15 times the shortfall as a capital base at retirement. Cooper’s rule of thumb is based on a few assumptions: you retire at age 65, live to age 90, earn an average of eight per cent on your investments before inflation (which in the current low rate economic environment is likely very difficult to achieve) and that inflation will be three per cent a year during your retirement.
Ten per cent of retirees return to work because of their financial situation and roughly 20 per cent have postponed their retirement because they feel they don’t have enough retirement savings.
The questions that then need to be answered are: When do you start saving for retirement and how do you balance saving for retirement with other financial goals?
Most people in their mid 20s to mid 30s would rather spend their money now and worry about saving for retirement later. During this period, you are likely to deal with immediate financial concerns like buying a house, starting a family and establishing your career. From your mid 30s to late 40s your career is generally more established and
People’s biggest concern is figuring out just how much capital will be needed. If your pre-retirement income was $70,000 annually, some experts suggest you will be able to maintain your lifestyle during retirement on about 70 per cent of that or $49,000. You first need to look at your sources of retirement income. Government benefits (CPP and OAS) will make up a third of that total with the remaining two thirds coming from you. Others suggest you can get by with 50 per cent pre-retirement income. But in this case, you must be debt free and not have expensive hobbies.
Remember, there’s no magic number for retirement savings. Sherry Cooper, chief economist at BMO Nesbitt Burns, offered this method a few years ago to determine how much capital you need to
If the answer to how much capital you need to retire were an easy one, there wouldn’t be an abundance of literature and retirement calculators offering advice and analysis. The answer will depend on the lifestyle you want to enjoy in retirement, your family situation, the amount of money you want to leave for your estate and other considerations. One thing is for sure, the earlier in life you start saving, and the more often you save, the faster your nest egg will grow and the greater your chances of meeting your retirement goals will be. / BJ
Sloan Levett is the president of Fuller Landau Family Office Services Inc. To contact Sloan directly, please call 416-645-6581 or e-mail slevett@fullerlandau.com.
The following is a synopsis of BAC Outgoing Chair Pete Plaizier’s comments to members at the 16th Annual General Meeting held May 6, 2012:
As I conclude my term as Chair I would like to offer the membership the following observations on changes I have seen happening with the public at large as they relate to food in general and bakery products specifically.
It used to be that food and food makers were seen in a very positive light by consumers, health professionals and government alike. Food consumption was seen as the solution to ensuring proper health and, indeed, over, the last 100 years many diseases have been eliminated or their impact reduced simply because we have been able to improve overall nutrition. Food and food makers were therefore seen as the good guys – we made people healthier.
Well, as they say “that was then” – today, I would say to you that the public, health professionals and governments no longer view us in that same light. Food consumption is no longer seen as the solution to our health problems – it is viewed as the cause of them.
Increasing rates of obesity, hypertension, diabetes, etc. are all being blamed on the food supply – and thereby the makers of that food. That includes you and me!
We, the makers of food, no longer wear white hats – it’s either grey or black. If it’s not high fats in our products, it's sodium or sugars. And the concerns over the nutrition value of our foods are on top of potential food safety concerns over things like acrylamide and mycotoxins.
And if all the above weren’t enough, the situation is made more challenging in today’s electronic age. Not so long ago it took traditional print and electronic media to publish reports which could take weeks or months to make their way throughout the population. Today, information is sent instantly by Tweet, Facebook, Blog, Podcast, Text and YouTube or maybe through an app on your smartphone. And this instant communication
can all be done with little concern over accuracy or providing a contrary opinion.
And, as bad news travels far faster than the good, we have all seen how today’s social media can within minutes make a modest issue a major problem.
So, what that means for the baking industry? Well, from my perspective, the days of resting on our laurels about the quality of our products are over. No longer can we sit back and rely on others to speak on our behalf about bread’s contribution to good health or say it is OK to indulge oneself with a brownie or cookie as part of a healthy lifestyle.
All of us need to speak up and be heard. We make good food – food that is to be enjoyed – not demonized. And we need to start speaking up soon before others permanently convince consumers otherwise.
In closing, I would like to thank you, the members, for allowing me the opportunity of representing you as Chair over the past two years. It has been my honour and pleasure.
The following is a summary of BAC President and CEO’s presentation to members at the 16th Annual General Meeting. PuBLIC POLICy:
BAC has undertaken numerous representations to Health Canada officials on the lack of achievability of proposed sodium reduction targets. Over the past year BAC met with officials including the Minister of Health’s, senior Health Canada officials and policy advisors in Minister of Health's Office to explain the role of salt in baking and the challenges of achieving a proposed reduction program. In recognition of these efforts BAC’s CEO was appointed to Health Canada Food Expert Advisory Committee for sodium.
Result:
Minister of Health announced in November 2011 that a proposed program had been tabled and more simplified “guidance” to industry will be proposed without a monitoring program, offering significant cost savings to industry.
In addition, BAC recently completed a study analyzing sodium reduction in pantry breads from 2009-2011. The study results show an overall eight per cent plus sodium reduction and BAC is sharing these positive results with federal and provincial governments as proof of industry’s efforts of sodium reduction.
BAC has been an active supporter of the approval of asparignase as an industry tool to address acrylamide mitigation. BAC has particularly focused on the inclusion of asparignase in existing flour standards, which would eliminate the labelling requirement for bakers if used.
Result:
Asparignase has been approved and included in the flour standards, thereby saving bakers money on labelling changes.
BAC submissions have that children are not consuming sufficient grain products as part of a healthy diet and called for investments by health professionals and governments to increase overall grain consumption.
Over the past year BAC has produced a number of workshops to assist members in coming into compliance with the new regulations by Aug. 12.
BAC has worked with supply chain partners to identify causes and mitigation methods of mycotoxins that could pose a potential health concern.
Result:
Numerous research projects totalling some $2.2 million have been initiated to address the challenges.
Changes have been made to the Canadian Wheat Board. BAC was a loud voice to ensure that forward contracting and supply issues (originally not considered) would be addressed in the proposed changes to the CWB mandate.
Result:
Legislation changing the CWB mandate included provisions addressing BAC’s concerns.
BAC has been an initial and active supporter of modernization of Canada’s antiquated federal Gazette regulatory approval process for food additives, health claims, processing aids, fortification etc. which inhibits innovation and adds substantial costs to food makers and their suppliers
Result:
In April 2012 the federal government tabled legislation that dramatically curtails the costly bureaucratic process for regulatory approval.
BAC assisted a member company in its efforts to obtain approval of product that contains naturally enhanced vitamin D.
Result:
Health Canada approved voluntary fortification of vitamin D in breads and unstandardized yeast-leavened bakery products.
BAC is currently consulting with Health Canada on its new proposal to realign serving sizes in an effort to provide consumers with more consistent and understandable nutrition information.
BAC is a founding member and currently chairs the Ontario’s Food Industry Environmental Coalition (OFIEC), a consortium of food industry associations addressing environmental issues affecting the food input supply and processing sector. OFIEC has received funding of $500,000 over four years from the Ontario Ministry of Agriculture, Food and Rural Affairs to support its efforts. Efforts to-date:
• Conducted an environmental issues survey, ranking issues where companies spend most time and dollar resources.
• Completed a Toxics Reduction Primer, intended to help prepare companies for the requirements of reporting under the new Toxics Reductions Act.
• Developed a new Certificate of Approvals Primer for industry.
• Developed an online benchmarking assessment tool that allows companies to input environmental conditions at their plant, crosschecking with regulations and producing a compliancy report.
• Launched a project with Guelph Food Technology Centre to assess costs of environmental regulation compliance.
• Provided information to assist with more focused advocacy efforts and building a strategic plan.
• Representatives attended a number of events including Canadian Water Summit, Recycling Council of Ontario, MOE Modernization of Approvals roundtable.
BAC is an association member of the Alliance of Ontario Food Processors which entitles all BAC ON members to membership in the AOFP. Efforts and successes have included:
• A Food & Beverage Industry Innovation Fund ($3 million federal/provincial program to support innovation and skills development).
• A Southern Ontario Development Program for Food Processors ($20 million to support growth of the sector).
• Participation on the Open for Business Agriculture and AgriFood Sector Consultation Forum, which was established under the Open for Business Forum to look at existing and proposed regulations that impact the sector.
• Membership on the Industry Consultation Committee established under the Ministry of Economic Development and Trade – the Committee is made up of a number of sectors and the purpose is to discuss issues and regulations from a broader perspective.
• Membership on the Stewardship Ontario Stakeholder Advisory Committee seeking to minimize cost increases to industry.
• Development of a Waste and Wastewater Toolkit to assist with the management of a facility’s waste and wastewater.
Over the past two years BAC has worked in partnership with Canadian Grocery HR Council to develop an in-store baker and cake decorator training manual.
Result:
The manual is now complete and BAC will be offering it to industry in the coming weeks.
Grains – they’re essential: Educating consumers about how great grains are and providing members with lots of free information and tools. Check out www.grainsessential.ca
Chapter Programs: Delivered through volunteer committees in Alberta, Atlantic, British Columbia, Ontario, and through the Conseil de la Boulangerie du Québec, these education and networking programs are tailored to meet the diverse needs of members. BAC’s Chapters also provide thousands of dollars in annual support to local baking schools.
Free Training Library: Save hundreds of dollars through the FREE use of BAC’s extensive library of sales, production and merchandising materials.
E-Bulletin: A bi-weekly e-mail newsletter sent only to members provides the latest updates on BAC activities, programs and information needed by Canada’s baking industry. Free copy of Bakers Journal Magazine: Informative and a copy delivered free of charge to each member company.
“The Bulletin” Newsletter: The information source for what is happening in BAC, inserted in Bakers Journal magazine. Correspondence Training Courses: Cost-effective training programs for staff.
Free BAC Window/Door Decal: Bakers proudly display your support of Canada’s baking industry by highlighting your membership in BAC with these free window/door decals.
Bakery Showcase & Congress: The places to see, taste and touch innovative products/services or cost-saving opportunities. Members receive special discounts on exhibit space!
Free Use of Member Logo: Demonstrate your support of the baking industry or gain credibility with consumers by proudly displaying the BAC logo on your products, promotions, website, business cards, etc.
Free Member Hotline: 1-888-674-2253 – Saving Members $$$ Got a problem? BAC’s member hotline is the quickest way to find help on everything from locating new ingredients or equipment, to solving problems with regulations. Last year alone this service saved members more than $100,000!
BAC Website www.baking.ca: Find out what is happening in BAC and the industry.
Group Liability Insurance Program for Bakers: Specially designed liability coverage saving BAC members five per cent on the already low premiums. Currently available only in Ontario.
Free Job Board and Classified Ad Postings on BAC Website: Save on the costs of searching for staff or trying to discard old equipment, etc.
Bo Alstoft V-Tech Engineering Inc
Anthony Cucci HCP, LLC
Dianne Donaldson Everspring Farms
Dave Dornn Start Fresh Inc
Glenn Fraser MNP LLP
Chuck Haddad On Green Go Solutions
Todd Laidlaw True Grain Bread
Mark Lasarow Hospitality Cleaning Services Inc.
Cynthia Magee Laggan’s Mountain Bakery
Barbara Maly Grow Guelph
Matt Marquis Arr-Tech
Joe Montalbano Vegfresh Inc
Birgir Robewrtsson Reykjavik Bakery
Richard Roefaro 24 Hour Reefer Service Ltd.
Keith Stoker Albany Packaging
Tony Tremonte Deville Technologies
Jonathon Tyers
Johnathan Vieira Weber Marking Systems
James Wilson Matrix Industrial Control Systems
Retail Baker:
Membership in the Baking Association of Canada (BAC) is primarily company based and is open to all firms who are currently or thinking about conducting business in the Canadian marketplace. Individual memberships are available under special circumstances as described in the Tradesperson category.
Independently owned companies whose primary business is the production and sale of their own baked foods directly to the consumer through their own retail outlet(s). BAC offers a special introductory rate for first time retail baker members.
In-Store Bakers:
Individual and independently owned grocery stores which have an established bakery department but the sale of bakery foods is not their primary business.
Chainstore/Franchisor:
Companies (with a single corporate ownership or acting as a franchisor) with multiple store locations operating under the same name or banner.
Provincial Allied:
Single plant operations which supply goods and services to the baking industry primarily in one province.
National Allied:
Companies which supply goods and services to the baking industry on a national or international basis.
Commercial Bakers:
Bakeries whose primary business is the production and sale of baked foods to retail outlets/food service industries either on a provincial, national or international basis. Membership dues are based on annual sales.
Tradesperson:
Available to individuals who are not employed in the baking industry or their employer is already a member company or the company they work for does not qualify for membership in any other category.
Commercial Bakers
Dues Structure: based on $ million per annual sales rounded to the closest $ million:
We are pleased to announce that you will be able to register your group for the fall tournament either as a play-your-own-ball or as a scramble team. This dual format will ensure an enjoyable pace of play and promotes the competitiveness of the traditional fall tournament as well as an enjoyable team format of scramble for our social members.
We are pleased to announce that you will be able to register your group for the fall tournament either as a play-your-own-ball or as a scramble team. This dual format will ensure an enjoyable pace of play and promotes the competitiveness of the traditional fall tournament as well as an enjoyable team format of scramble for our social members.
Put your foursome together, or if you are only one or two we will arrange playing partners for you. Single or double entries may be subject to filling in open positions for either a scramble group or individual play depending on where space is available. Please enter your group as one or the other only.
Put your foursome together, or if you are only one or two we will arrange playing partners for you. Single or double entries may be subject to filling in open positions for either a scramble group or individual play depending on where space is available. Please enter your group as one or the other only.
*New Location*
*New Location*
Station Creek Golf Club
Station Creek Golf Club
12657 Woodbine Ave.
12657 Woodbine Ave.
Gormley Ontario
Gormley Ontario
September 6th 2012
September 6th 2012
PRIZE
Directions: Take Hwy 404 North to Stouffville Rd.; Go east on Stouffville Rd. to Woodbine Ave.; North on Woodbine Ave. 2 km; Station Creek Golf Club is on the right hand (East) side.
Registration & BBQ lunch - 10:00 a.m. to 11:30 a.m. Shotgun – Start 12:00 Noon
Contact: _____________________________
Company: ____________________________________
Email: _______________________________________ Phone #: ____________________________
(Please include email address as registration(s) will be confirmed by email.)
New Dual Format Entry – Please check for player or team format: INDIVIDUAL SCRAMBLE
TICKETS @ $175 (golf, cart, lunch & dinner)
TICKETS @ $ 70 (dinner only)
NON- MEMBERS
TICKETS @ $185 (golf, cart, lunch & dinner)
TICKETS @ $ 80 (dinner only)
SPONSOR-A-HOLE
Total: ______________
Please reserve _________ X $50 Hole Sponsorship Total: ______________ Company Name (as it is to appear on sign): SUBTOTAL: _
Monday, September 10, 2012 Magnetic Hill Golf Club Moncton, New Brunswick
11:00 a.m. Registration & Meet Your Team
11:45 a.m ALL Teams to their designated starting hole! 12:00 p.m. SHOTGUN START – Modified Best Ball Format
5:30 p.m. Steak dinner and awards presentation
Please fill in the registration form below and return it by August 27, 2012. In the event of a “sell-out” registrations will be accepted on first come first served basis. Disclaimer - golfers and their guests agree to indemnify and hold the Baking Association of Canada harmless from any and all liability or claim for damages or injuries which may arise as a result of participation in this event.
Name:
Company:
Address:
Phone/Fax:
E-mail:
Quantity:
Please enclose cheque or Credit Card Information (Cheque Payable to Baking Association of Canada)
Please mail or fax to: Gillian Blakey, Baking Association of Canada 7895 Tranmere Drive, Ste. 202, Mississauga ON L5S 1V9 Tel (888) 674-2253 x21 Fax (905) 405-0993 Email gblakey@baking.ca
From May 6 to 8, the International Centre in Mississauga, Ont., was full to the brim with bakers, students, industry professionals, mouthwatering baked goods and exciting new products and equipment as the Baking Association of Canada held its biennial Toronto show.
More than 4,400 people attended the show over three days, participating in competi-
tions, checking out potential suppliers, picking up new ideas and making new contacts. Tart and savoury seemed to be the flavour trends around the show, and several companies offered new products that caught our eye.
Oakrun Farm Bakery’s new savoury English muffins were creating a buzz at the front of the hall. Three flavours are available as part of the savoury line: jalapeno salsa, sundried tomato basil, and toasted onion
and smoked black pepper. The English muffins are kosher certified, low in saturated fats and each serving has fewer than 140 calories. (www.oakrun.com)
The Knock Shoppe’s booth featured stunning displays of wedding cakes accentuated by illuminated cake stands. The company has a number of stands available, from simple and stylish to bright and bold, to display your cakes and cupcakes. (www.theknockshoppe.com)
The Lentia booth was filled
New patisserie, curd and savoury fillings in a variety of flavours were on display at the Lentia booth.
with new products, including a reusable silicone piping bag. Available in orange and transparent, the bag comes in assorted sizes and works well for thick icing, cookie dough and hot fudge. Spectators who visited the booth also had the chance to taste Lentia’s new patisserie, curd and savoury fillings. Curd fillings are available in lemon, passionfruit and lime varieties and work well in tartlets, pies, muffins and mousse. The savoury line,
available in flavours like capsicum and apricot, caramelized onion, and sundried tomato and olive, are great for breads and muffins. All fillings come in a pre-filled piping bag for easy application. (www. lentia.com)
Nature’s Best Crop was promoting healthier choices with its acai-blueberry pastry filling, gelato and ice cream topping and doughnut filling. The pastry and jelly doughnut filling is available in seven-kilogram pails, and the gelato topping is available in two-by-four-litre jugs. (www.naturesbestcrop.com)
The Alfa Cappucino booth showcased Toschi Amarenada, a flavoured syrup made from candied Amarena cherries. Amarena cherries are a sweet fruit with a tart aftertaste and are perfect for decorating cakes and ice cream. (www. espresso.com)
Heavenly Cake Pops made its Bakery Showcase debut and showcased the Easy Roller, a new way to quickly roll approximately 20 cake balls at one time, hands free. Let dough come to room temperature and ensure it is completely kneaded with no loose crumbs. Roll the cake dough into the rolling frame and use the moulded insert to shape the dough and easily roll it into balls. Each cake ball will weigh approximately 26 grams, depending on ingredients used. (www.heavenlycakepops.com)
Gluten Free Gourmet has added the Mrs. Crimbles line of gluten-free and wheat-free products to its portfolio. From the United Kingdom, Mrs. Crimbles’ macaroons, cheese bites, crackers, yogurt-coated rice cakes and chocolate-
coated rice cakes are now available through Gluten Free Gourmet. (www. canbrands.ca)
Other highlights from the show included the Baking Association of Canada’s annual general meeting and welcome reception, held on May 6, and daytime product seminars on May 7 and 8. The inaugural Canada’s Landmark School Challenge saw teams from George Brown College in Toronto and Niagara College in Niagara-on-the-Lake create
showpieces depicting Canadian landmarks, built entirely of baked goods. After hours of sculpting, painting, and finishing touches, the votes were tallied and show delegates deemed George Brown College’s showpiece chronicling the history of the Hudson’s Bay Company the winning piece.
Bakery Showcase will return to Mississauga in 2014. Check out more photos from the show at www.facebook. com/bakersjournal./ BJ
For 50 years, we’ve redefined the business of supplying fine ingredients to the food industry. How? By representing only foremost Principals. By matching our product-service offering to customers’ supply chains. And by welcoming organizations like ISO and HACCP to verify our operations.
When you make Lomas your partner, we make our success contingent upon yours.
MICheLLe BrIseBoIs
In retailing terms, wine loves to hang out with food. Beloved by themselves but a power couple together, wine and food are the Brangelina of the culinary world. Research confirms the financial upside of promoting food and wine together. A 2006 Cornell study confirmed that for wines paired with menu items, promotions generated an increase in sales for the target wines by 44.5 per cent and increased total wine purchases by 7.6 per cent. Furthermore, total restaurant sales increased by 21 per cent. Walk into any wine store and shelf talkers will wax poetic about the delicious foods that will make those wines shine. It’s standard operating procedure for wine retailers. Why doesn’t the door swing both ways? Why don’t more food retailers align themselves with wines to increase their sales too? You don’t need a liquor licence to do this, merely the suggestion in promotion.
}There are two strategies when pairing food and wine: the contrast and the complement. If you’re complementing the dish, you try to take the flavours from the food and continue that sensation through the wine. If contrast is desired, you perhaps choose a wine that amplifies the flavour of the food using a different note. Sweet wines pair beautifully with sweet goods because the sweetness of both wine and food meld together on your tongue. They also pair beautifully with savoury dishes and spicy foods like salsa because the sweetness tempers the heat of the salsa. Salty cheeses like blue cheese sing when paired with sweet wine because salt is a flavour enhancer; so a salty food with dessert wine will bring out the sweetness.
White icewines pair wonderfully with crème brûlée and apple pie.
When pairing a dessert wine with a sweet good, the wine should always be sweeter than the dessert or else the wine might appear to taste acidic.
the juice inside is incredibly sweet. This is very common in Europe [think Tokaj from Hungary or Sauternes in France].”
There’s often confusion regarding the difference between dessert wine (Late
Harvest wine) and icewine. Kristina Inman, estate sommelier, Trius Winery at Hillebrand, explains. “Late Harvest can be done two ways . . . one [and the best way] is for the winemaker to leave the grapes on the vine past harvest but not long enough so they actually freeze at the level of icewine. They just dehydrate on the vine and concentrate sugars. A second method of making Late Harvest [which many call Select Late Harvest] is actually just a second pressing of icewine grapes. The first pressing goes into Icewine, then they let the grapes thaw a bit, and do a second pressing, which is more diluted. Botrytis is a “noble rot” that encapsulates the grape and breaks it down, yet
Icewines can be dessert wines but not all dessert wines are icewines. White icewines and Late Harvest wines are often made from Riesling or Vidal and have wonderful notes of apricot, honey and orange marmalade. They pair beautifully with crème brûlée, peach tarts, apple pie and tiramisu and toffee. Red icewine is a specialty of Ontario wineries and is often made from Cabernet Franc – one of the Bordeaux grapes. These wines often boast beautiful notes of strawberry, rhubarb and pair perfectly with chocolate, cherry trifle and raspberry pie. Shelf talkers that recommend a dessert and wine pairing would add some romance and sizzle to the merchandising story. When pairing a dessert wine with a sweet good, the
Pro M ote the P erfe C t Pa I r I ng WI th these t IP s
• If you’re complementing the dish, continue the flavour sensation from the food to the wine. Keep sweet wines with sweet goods to meld the flavours together.
• In contrast, a sweet wine pairs well with a spicy food because it will increase the intensity of the food’s flavour.
• White icewines often have notes of apricot, honey and orange, and pair well with peach tarts or apple pie.
• Red icewines work well with rich, bold flavours like chocolate, cherry or raspberry.
• Add a splash of icewine to the batter or frosting in your cakes and cupcakes for a signature touch.
wine should always be sweeter than the dessert or else the wine might appear to taste acidic. Serve very sweet desserts with coffee or tea so as not to overload the diner with a sugar rush. Icewine is rare and difficult to make; therefore more precious. It takes 10 times the amount of frozen grapes to make enough juice to make just one bottle of icewine. Because icewine has so much consumer cachet, using and promoting it as an ingredient can allow you to charge a premium and get it. Icewine can be used in preserves, compotes, icings, ganache or as an ingredient in the bake good itself. The fruit can be infused with icewine as a topping for cheesecake and icewine really shines as an ingredient in chocolate truffles. If baking a cake or cupcakes, replace some of the liquid in the recipe with a kiss of icewine or use it in the frosting. A little goes a long way so having a few small bottles of icewine on hand could be a cost-effective way to add a touch to your recipes. This precious nature of icewine means you can charge a premium for your menu item. A good rule of thumb suggests that approximately a 15 to 30 per cent premium can be charged for anything containing icewine.The term “Icewine,” as opposed to icewine, is a legally protected term held by VQA (Vintners Quality Alliance) to refer specifically to Canadian Icewine. VQA defines Icewine as follows: “Icewine production is regulated in Ontario under the VQA Act and regulations. Strict
standards are in place and production is monitored by VQA inspectors from the vineyard to the bottle. Rules cover grape varieties, harvest procedures, winemaking, and testing before the wine is released. No wine may use the
term “Icewine” on its label unless it is certified by VQA Ontario. Violators can be charged in Provincial court and subject to fines up to $100,000.” These standards protect the exclusiveness of Icewine. It’s a rare and special treat indeed.
Getting a customer to anticipate the joy of tasting one of your desserts helps pave the way to a sale. Why entice with just one set of flavours when you can leverage both food and wine?
Introduce some exciting dessert wine pairing recommendations or try the wines as ingredients. Either way you’ll discover that leveraging beautiful wine alongside your creations is truly a piece of cake. / BJ
PUB_BAKER JOURNAL_MAI_Mise en page 2 12-05-25 13:42 Page1
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical, financial services and wine industries. She specializes in retail brand strategies.
Partnering with Lallemand Adds value to your baked products
All Lallemand bakers yeasts (Eagle®, Lallemand®, Instafer m®) are non-fortified and vegetarian sources of vitamin D that can enhance the vitamin D content of baked goods Bread can now be a natural source of vitamin D with no impact on taste!
2480 Viking Way, Richmond, BC V6V 1N2
Contact: Richmond: Debbie Fawcus 604-3031700 or 800-665-9441
Calgary: Lennie Lardeur 403-243-5493 or 800661-1248; Edmonton: Chris Rossnagel 780483-2831 or 800-363-8234; Toronto: Shawn Boodhram 905-829-9187 ext. 109 or 800-361-4998; Montreal: Nancy Beecraft 450-667-8888 or 800-361-0758
Products offered: Clean labelled and kosher dough conditioners for use in the production of frozen dough, par-baked and frozen baked goods.
Deliveries: Supply bakers across most of Canada from key locations in B.C., Alberta, Manitoba, Ontario and Quebec.
Major customers: Wholesale bakery manufacturers, independent bakeries, in-store bakeries, foodservice and the food industry. Assistance offered: Sales, marketing and technical expertise.
Company comments: BakeMark Canada offers a variety of frozen dough conditioners. We also supply pre-made and par-baked products for your baking ease and convenience. Contact your local branch for all your bakery ingredient needs.
handcrafted quality breads, rolls and pretzels in a wide range items that meet current market demands. Backerhaus Veit is a Food Safe company with a BRC Grade ‘A’ Rating and certified with WEConnect.
7905 Quivira Rd., Lenexa, KS 66215
Contact: Bob Feuerstein
Tel: 303-589-7617 Fax: 913-888-4970
e-mail: bfeuerstein@caravaningredients.com website: www.caravaningredients.com
Products offered: Artisan breads and rolls, specialty bread and rolls including holiday items, grain bread and rolls, Hispanic products, focaccia, pizza dough balls, rye and pumpernickel bread, white bread and rolls including French and Italian breads, pan bread, dinner rolls, Kaiser rolls, long and round sandwich rolls, hamburger and hotdog rolls.
1272 Castlefield Ave., Toronto, ON M6B 1G3 website: www.carolescheesecake.com
Contact: Linda Wilson
Tel: 416-256-0000 Fax: 416-256-0001
Products offered: 100 flavours of premium frozen baked cheesecakes, cakes, pies, and tortes.
Deliveries: Nationwide in Canada, via distributors. Export to USA, Caribbean, Europe and Korea.
Major customers: Hotels, restaurants, cruise ships, airlines, railroads, food stores, foodservice distributors, caterers, institutions, private label, co-packing.
Assistance offered: New product development, signature cakes, merchandising materials, posters, banners, dessert menus, table tent cards, samples to taste.
70 Whitmore Rd., Woodbridge, ON L4L 7Z4 website: www.backerhausveit.com
Contact: Douglas G. Fleck, VP Corporate Development & Strategy
Tel: 905-850-9229 Fax: 905-850-9292
Products offered: Frozen par-baked or fully baked.
Deliveries: Canada and the United States with local broker and distribution support.
Major customers: Retail in-store bakeries, Foodservice Commercial/Industrial Operators, Independent bakeries, Private label, Copacking Distributors.
Assistance offered: New product development, Technical support and Merchandising assistance can be provided to all our customers. Company comments: Backerhaus Veit remains a true Craft Artisan Bakery offering European
Company comments: Carole’s provides premium quality cakes, available pre-portioned in 6, 8, 10, 12, 14 or 16 servings per cake depending on choice of cake. Packaged 2 or 4 cakes per case. Carole’s has 37 years of baking experience. HACCP certified and is certified Halal.
13211-146 St., Edmonton, AB T5L 4S8 website: www.crustcraft.com
Contact: Della Wheadon Tel: 780-904-2533 Fax: 780-466-1347
Products offered: Frozen, flat and raised edge pizza crusts, par-baked and raw shells; premium gourmet burger and hot dog buns; unique sandwich breads.
Deliveries: Canada, via refrigerated truck or carrier.
Major customers: Foodservice distributors, retail chains, hotels, institutions, further pizza processors, independent restaurant operators. Assistance offered: In-house R&D lab services for new products, culinary and user support re:
product orientation, storage, baking, handling, etc.
Company comments: Crust Craft offers the finest pizza crusts and unique specialty breads, using quality ingredients and master workmanship.
75 Vickers Rd., Toronto, ON M9B 6B6 website: www.dawnfoods.com Tel: 416-233-5851 OR Customer Service 416-239-3571 or 1-866277-3663
Products offered: Dough Conditioners and Bread Bases ideal for frozen dough, par-baked and thaw’n sell bread products. Dawn offers a complete line of frozen bakery products you can trust. Developed for today’s bakery with ready to bake, freezer to oven and thaw’n sell varieties.
Deliveries: North American Distribution. Major customers: Craft Bakeries, In-Store Bakeries, Wholesale Bakery Manufacturers, Food Service.
Assistance offered: Technical support, and customized product development.
Company comments: Dawn Foods, a world leader in the manufacturing of bakery ingredients and finished bakery products offers a complete line of products to serve bakery customers.
Our three pillars of service:
1. We know. Our knowledge of the baking process and industry
2. We care. Our desire and commitment to our customers’ success
3. We can help. Our ability to bring products and ideas that help our customers sell
Suite 502-4190, Lougheed Highway, Burnaby, BC V5C 6A8 website: www.gourmetbaker.com
Contact: David MacPhail, Senior Vice President and General Manager Tel: 604-298-2652 Fax: 604-296-1001
Products offered: Manufacturer and marketer of baked and unbaked desserts and breakfast pastries. Broad range of frozen bakery products including dessert bars and squares, un-iced sheetcakes, puff and Danish pastry, crumpets, croissants, cinnamon buns, round cakes, loaf cakes and slab cakes.
Deliveries: Throughout Canada and the United States. Minimum order 150 cases, shipped via frozen reefer truck through distributors.
Major customers: In-store bakeries, retail bakeries, supermarket chains and the foodservice segment.
Assistance offered: Sales and product training is available from our sales network across Canada.
Company comments: The Gourmet Baker brand is well recognized throughout Canadian in-store bakeries and the foodservice industry. Gourmet Baker has developed a reputation for delivery of high quality and value products as evidenced by its long-standing customer relationships. Through its extensive product offerings, the company provides customers with considerable choice and the convenience of one-stop shopping.
East Coast Office: 9 Tracey Blvd., Brampton, ON L6T 5V6 website: www.lentia.com
Contact: Al Criminsi, General Manager
Tel: 905-789-9999 Fax: 905-789-0233
e-mail: al@lentia.com
Products offered: Lentia offers a wide variety of frozen food products for the wholesale market. Pre-proofed pure butter croissants and Danish in a wide assortment, pretzels and pretzel sticks, pre-sheeted pure butter puff pastry on a roll or in sheets, fruit purees for the pastry kitchen or the bar, and pastry dessert products such as charlotte strips. View our website at www.lentia.com for a full product viewing.
Deliveries: Throughout Canada. Major customers: In-store and retail bakeries, major hotels, restaurants, caterers. Assistance offered: Technical assistance available.
Company comments: Lentia specializes in high quality pure butter products. Our preproofed croissants and Danish go straight from the freezer to the oven. Well located to service the entire Canadian market, Lentia carries a full line of specialty products and pastry items for the discerning palate.
2703, Lippé Street
Ville Saint-Laurent, QC H4R 1L9
Contact: George Jaoudi
Tel: 514-332-4002 Fax: 514-332-7005
e-mail: neuhauser@bellnet.ca
Products offered: Freezer to oven croissant line, Flan & Quiches, Tarts (duck, salmon, vegetarians), bread rolls & baguettes. Company comments: Our raw Freezer to Oven croissant line offers the quickest baking process on the market today. All our products are clean label, and can be freshly baked and ready to be sold in only 20 minutes.
4145 Spallumcheen Pl., Armstrong, BC V0E 1B6
Contact: Bruce Glacier, Sales Manager Tel: 250-546-0311
e-mail: Okdough_bruce@sunwave.net
Products offered: Complete line of frozen bread and roll dough, including white,whole wheat, multigrains, ryes, sourdough, and other specialty items.
Deliveries: Snow Cap and other major bakery distributors in Western Canada. Customers Instore bakeries and food service suppliers. Company comments: OK Frozen Dough provides quality bakery products to complement any in-store bakery program. Through a network of the best ingredient suppliers, and on-time distribution, OK Frozen Dough is a trusted supplier to the grocery industry. Remember our moto: WE help YOU make DOUGH.
75 Green Ct., Ajax, ON L1S 6W9 website: www.olympicwholesale.ca
Tel: 905-426-5188
Products offered: Complete line of dry and frozen products for all your bakery needs including paper, cleaning supplies, cake decorating and frozen finished products. Suppliers of house brands: Olympic, Tasty, Bakers and our all natural Pure Foods Products line since 1936. A variety of spelt, organic, all natural and retail products are available.
Areas serviced: All of Ontario (some northern areas excluded) and Quebec.
Assistance offered: Technical support from all manufacturers as well as providing technical documentation upon request. Company comments: Committed to Service Excellence.
370 North Rivermede Rd., Concord, ON L4K 3N2 website: www.primepastries.ca
Contact: Steven Muchnik
Tel: 905-669-5883 Fax: 905-669-8655
Products offered: Pastries: Croissants, Danish, Turnovers, Cinnamon Buns. Unbaked Frozen, Freezer-to-Oven, Thaw and Serve Dough products: Croissants, Danish, Turnovers, Puff Pastries, Cinnamon Buns. Frozen Baked Croissants, Danish, Cinnamon Buns (Thaw and Sell/Serve). Freezer to oven
pastries. Kosher and Pareve pastries. Deliveries: Throughout Canada, US, Carribean, Middle East and Asia.
Major customers: Supermarket chains, foodservice operators, food distributors, bakeries, c-stores, private label retailers.
Assistance offered: Technical and product development assistance. Custom design service.
Designation: BRC, HACCP and Kosher Certified.
Company comments: Prime Pastries is a 100% Canadian owned company that is located in Concord, Ontario. We offer an infinite range of products either in the raw frozen, “proof and baked” and “thaw and serve” format. As a contract manufacturer, Prime Pastries is capable of adapting to your needs. We can manufacture according to your specifications for size, ingredients and packaging. Our products can be found in major supermarkets and foodservice outlets in Canada and USA.
2095 Meadowvale Blvd.
Mississauga, ON L5N 5N1
Contact: Brenda Williams, Sales Tel: 905-567-0660 ext. 206
Products offered: Complete line of breads (frozen dough/pre-proofed/par-baked), rolls, sweet goods, donuts, cakes, pies and specialty items.
Deliveries: Throughout Canada from Ready Bake warehouses in Regina/Calgary/ Vancouver/Mississauga/Montreal.
Major customers: In-store bakeries and foodservice operations.
Assistance offered: On-site training in production, merchandising and bakery management. Regular follow-up by technical sales staff comprised of qualified bakers. Company comments: Ready Bake is the leader for in-store bakery solutions through a wide assortment of products, technical assistance and training from our top bakers and access to our consumer merchandising and bakery management expertise.
12 Hagey Ave., Fort Erie, ON L2A 1W3 website: www.richs.com
Contact: Dan Douthart Tel: 1-800-263-8174
Products offered: A variety of exceptional breads and rolls in a variety of formats, including Rich’s Bread and Rolls Dough. ParBaked Breads and Rolls and Fully Baked Breads and Rolls. Rich’s also offers: sweet goods, cookies, muffins, donuts, desserts, as well as a full spectrum of whip toppings, icings and fillings.
Deliveries: National distribution through local and national distributors. Minimum orders vary across Canada.
Major customers: In-store bakeries, retail bakeries, hotels, restaurants, institutional foodservice operators, etc.
Assistance offered: Training in product handling and promotional POS material.
Company comments: At Rich’s we care for customers like only a family can. We’re committed to quality, to service, to innovation.
Bldg. #5 – 20381 62nd Ave., Langley, BC V3A 5E6
Contact: Tony Hartzenberg
Tel: 604-534-2282 Fax: 604-534-2280
Products offered: Quality frozen desserts including frozen classic baked cheese-cakes, mousse cakes, layered cakes and pre-portioned cookie dough.
Deliveries: Distribution throughout Western Canada via major distributors with direct drop options on full skid orders.
Major customers: In-store bakeries, distributors, wholesale bakeries.
Assistance offered: Website product information, marketing material, customized merchandising bakeries.
Company comments: Our desserts are customized for food service and in-store bakeries to reflect the changing tastes and needs of our customers. Ask how you can develop your own Signature Sugarplum Dessert Line!
1345 Cliveden Ave., Delta, BC V3M 6C7
Contact: Brian Konar, National Sales and Marketing Manager
Tel: 604-515-4555 Fax: 604-515-4565
Products offered: European quality layer cakes and dessert bars in a frozen 12 by 16 inch format.
Major customers: Foodservice operations, instore bakeries and delis.
Assistance offered: Uniquely presented sell sheets, tables talkers, plate presentation and bakery decorating idea kits and selected tent cards.
663 Warden Ave., Toronto, ON M1L 3Z5 website: www.tradition.ca
Tel: 416-444-4777 Fax: 416-444-7084
e-mail: info@tradition.ca
Contact: Allan Hoppener, Director of Sales
Products offered: For 30 years, Tradition Fine Foods Ltd. has developed and produced high quality “thaw and sell”, proof and bake, and freezer to oven sweet goods. Our product range include: Croissants, Pastry (varieties include: Turnovers, Sticks, Bites, Sheets, Squares, Books Braided Strudel, Bear Claws, Cinnamon Rolls, Filled Croissants, Butterflake Rolls), Muffins, Cupcakes, Loaf Cakes, Slab Cakes, Cookies, Bars, Refrigerated Dough. Tradition’s products are produced in our state-of-the-art 105,000 sq. ft. kosher manufacturing facility. We use onlly the finest and freshest ingredients and manufacture under the strictest of quality control systems. The tradition has achieved The Safe Quality Food (SQF) 2000 Code Certificate Level 2 (GFSI recognized) – Certified HACCP Food Safety Plan.
Major customers: For 30 years, Tradition has been the supplier of choice for: Contract Manufacturing, Private Label, Retails & Food Service customers.
Company comments: Tradition Fine Foods Ltd. is recognized as a best-in-class global manufacturing solution provider of high quality, value-added bakery products, using leading-edge equipment and processes to meet core customers’ requirements.
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment.
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EuropEan BakEry/CafE for salE
– In Manitoba. Only independent bakery in popular tourist town. Includes all equipment, furnishings and decor; everything you need to run your own business. Asking $120,000 open to offers. please contact: birgirrob@gmail.com.
BakEry for salE in BEautiful kElowna, BC – Wholesale business, family owned and in business Since 1949. Potential for growth. Asking $169,000. for more information please Call 250762-2277.
for salE – 12 Bread loader for 15 sq. mtr. Miwe deck oven.
lookinG to Buy – Small sheeter, electric deck oven approx. 40 sq. ft. E-mail: hubert@grainharvest.ca
salEs rEp for an EstaBlishEd BakEry distriButor in ontario –Minimum of 3 years experience selling to bakeries is required. Work in a stable work environment. We offer a competitive salary, car allowance, benefits. send resume by email only to blloyd@traynors.ca
By J ANE Du
Increase fibre, vitamins and minerals by adding veggies to your baked goods
Before you skip past this column about vegetables in baking, think about zucchini bread and carrot cake. With breads, it’s easy to include vegetables, from onion buns to potato bread to olive and herb focaccia. What about incorporating them into baked goods? Think pumpkin gingerbread and celery carrot muffins. Surprisingly, these can be delicious sweet and savoury treats. Baking with vegetables produces some of our favourite treats from the oven. With nutrition experts urging teens and adults to eat seven or more servings of fruits and vegetables each day, these nutrient-rich baking alternatives become even more attractive. Using vegetables for baking not only adds vitamins, minerals and fibre to the tasty outcome, but also can help the baker reduce the use of fat in the recipe. Mashed pumpkin or sweet potatoes, for example, can replace all or part of the fat traditionally used to impart moistness to cakes, quick breads, scones or brownies. Still, be wary of traditional retail commercial carrot muffins. I just recently checked out a package in my local grocery store – for one muffin the fat content was a shocking 27 grams, and the sodium content was a whopping 400 milligrams.
(grown and sourced from Abbottsford, B.C.) for the muffin. Beets are sweet and with the combination of blueberries, this
}Mashed pumpkin or sweet potatotes can replace all or part of the fat traditionally used to impart moistness to cakes, quick breads, scones or brownies.
During an online search in preparation for this column, I found Cafe Régalade’s beet blueberry muffin. I was excited and disappointed all at the same time. Beets are one of my favourite vegetables and blueberries are one of my favourite fruits. Cafe Régalade is located in the Kitsilano neighbourhood of Vancouver, so tasting the muffin was not in my immediate future. Chef Steeve Raye said his creation was based on the rich colours of both the beets and blueberries. However, once the muffin was made, he found it not only attractive, but it was rich, moist and delicious. The French chef known for his scrumptious baked goods uses local shredded beets
muffin is on the must-try list of many. Trevor Herrle-Braun, operations manager of Herrle’s Country Farm Market located in St. Agatha, Ont., explains, “I know many of my customers (some chefs) are very adventurous with adding vegetables to their baking. They will often create something in their kitchen with the vegetables from the market, share the recipe and bring me a sample.” HerrleBraun said his family has a recipe for a beet chocolate cake but he is not sharing it just yet. Known for sweet corn, during the harvest, the market features a sweet corn pizza made with a corn bread crust.
Continuing in rural Ontario, I had the opportunity to spend some time in Norfolk County (north shore of Lake Erie) last fall. I was there for a local foods project I was co-ordinating. This area is the largest provider of sweet potatoes in Canada. Heather Pond, owner of the popular Blue Elephant Restaurant and Pub in Simcoe describes how the sweet potato bread pudding (see recipe, page 25) was developed. “I collaborated with our chefs to decide how we can add more local
ingredients; we chose to create the sweet potato bread pudding (this dessert originates from Louisiana) as a feature on our menu. It is so well liked; people often request it for catering events and parties.” I became one of those fans. They serve it with a homemade caramel sauce and it is transformed into a mouth-watering savoury-sweet combination. Pond suspects we will see more mainstream restaurants offering products such as zucchini breads, healthy carrots muffins (containing reasonable amounts of fat and sodium) and sweet potato tarts. This will make consumers more aware that baking can go way beyond the classic carrot cake and pumpkin pie and help them realize that veggies have lots of sweet potential.
Bakers can continue experimenting to please their daring consumers who want new taste sensations. How about combining eggplant and dark chocolate for a muffin or cookie? What about cornmeal pumpkin biscuits with currants? Do you think cauliflower and raspberry cheesecake would outsell the typical cherry cheesecake? Remember the controversial saying, “No dessert, unless you eat your vegetables”? Well, this time the vegetables are your dessert! / BJ
Jane Dummer, RD, is a leading dietitian for the Canadian food and nutrition industry. Jane offers services specializing in agri-food, functional foods and food safety. For more information, visit www.janedummer.com.
listeners make good business partners.
As a Dawn customer, you have more than 90 years of bakery knowledge and expertise on your side. And as we make changes by adding new products and solutions to our services, we want you to know that you still have our undivided attention. We’ll continue to listen carefully to you and bring you our insights and resources to help you grow your business because we’re committed to helping you succeed. After all, a good partnership is more than just listening to each other, it’s about growing together.