The voice of the canadian baking industry
Eric Forbes holds his Jake the Baker Award inside his West Coast winning bakery.
BY LAURA AIKEN
NOW AND THEN
IThe baker ought to embrace the technology that will keep his bottom line in the black, but resist like a superbug the loss of skills that can happen when humans become too removed from that which they create.
JULY 2017 | VOL. 77, NO. 6
EDITOR | Laura Aiken laiken@annexweb.com 416-522-1595
am back at the editorial helm of Bakers Journal after a one-year maternity leave, and it seems what is now was then and it all begs the question, what will be? Let me de-jumble. Health, wellness, natural, artisanal, gluten-free, whole-grain, coconuts…these buzzwords were top of mind when I went on leave and continue to be. They were oft discussed when I took my first maternity leave in 2014. The essential sense of earthy back-to-basics is not a trend, it’s a cultural mindset that’s been sown and grown by a grand green thumb and its roots are here to stay. I suppose this leaves us well aware of where things stand, and perhaps less sure about where all of it might take us. Will sandwich bread still be a stalwart in 10 years, or will it be supplanted by a new kind of wrap/crepe hybrid? What will the sandwich of 2092 look like? Who cares, one might say. It has little to do with the sales of this day or next. But it does speak to who the innovator of tomorrow’s tomorrow will be. And there’s most certainly money in that. Imagining the future world of baking is the only way to know if resistance is necessary (and it is never futile, despite what Star Trek fans may say). For all the current day’s nostalgia and romance of baking’s ancient arts, automation looms large. A research paper published by McKinsey Global Institute in January estimated that “Almost half the activities people paid almost $16 trillion in wages to do in the global economy have the potential to be automated by adapting currently demonstrated technology, according to our analysis of more than 2,000 work activities across 800 occupations.” (Baking was not specifically studied). Automation has already changed baking in many ways by allowing it to be industrialized on a large scale in an efficient and cost-effective manner. For small bakeries, the rising cost of staff could put plenty of pressure on owners to make use of all sorts of robotics as it becomes available. In the not-so-far-flung future, robots may be waiting tables and serving customers in cafes en masse. As new technology becomes adopted, it becomes affordable. Jobs feel lost, but more so they are displaced in a world of new skills. The future’s baker may need to understand as much about artificial intelligence as the peculiarities of yeast in the heat. The McKinsey report estimated it would take decades for automation’s bearing to fully play out in the workplace, but there was little question it was the direction we are headed.
A baker knows that the same recipe can taste different depending on who makes it. The differential is in the people. Traditional skills are worth preserving by every measure. A machine is only ever as good as its operator. The baker ought to embrace the technology that will keep his bottom line in the black, but resist like a superbug the loss of skills that can happen when humans become too removed from that which they create. Baking is an ancient art and let’s keep it that way. There is no magic or passion in a machine (as of yet), and I dare say those are the two ingredients worth protecting at all cost. / BJ
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briefly | Canada’s Quinta Quinoa wins big; Orkla and Renaissance take on acrylamide; Bridor rolls out clean label | for more news in the baking world, check out our website, www.bakersjournal.com
Canada’s Quinta Quinoa wins big Orkla and Renaissance take on acrylamide
Shortly after being selected as one of the Top 10 International Innovation Award winners at SIAL Canada, Quinta Quinoa president and founder Jamie Draves flew to Switzerland to compete on the international stage once again. After making his pitch to the judges of the NutraIngredient Awards competition, Quinta Quinoa was selected as the International Startup of the Year during the VitaFoods Europe Conference.
“What makes our Quinta Quinoa superior is that it has almost twice the protein and four times the mineral levels of standard quinoa, which is considered a superfood in itself. We have started to call it the ‘Super of the Superfoods’, said Draves after accepting the award.
Since the launch of Ontario-grown Quinta Quinoa in early 2016, demand for the highest nutritional quality quinoa has been strong, and availability has expanded to multiple retail locations across Ontario. With record yields of 2000 lbs/ acre in 2016, Quinta is currently the only quinoa brand on the market that has completed the nutritional testing
necessary to be able to make the claims of being high in protein, fibre and zinc, and an excellent source of iron and magnesium, and a source of calcium, reports the company in a news release.
VitaFoods Europe brought together the industry leaders of functional foods, supplements and nutritional products from May 9-11 for a conference and tradeshow event. The top three Finalists from each NutraIngredient award category gathered to pitch their innovative products to a panel of expert judges. After a day of deliberations, the award winners were announced at the NutraIngredient Awards Ceremony on May 10.
In addition to winning NutraIngredients International Startup of the Year award and the Top 10 SIAL 2017 International Innovation Award, Quinta Quinoa has been recognized by several other organizations as an innovative product, including Regional Premier’s Award for Agri-Food Innovation Excellence and the Food Innovation Award from the Ontario Farm Fresh Marketing Association.
Orkla Food Ingredients teamed up with Renaissance BioScience to exclusively produce and sell Renaissance acrylamidereducing yeast in the European Nordic and Baltic markets.
“Renaissance’s acrylamide-reducing yeast has shown promising results in baked goods trials, and Orkla is pleased to be working with Renaissance to make this valuable advance in food safety available to food manufacturers,” said Thore Svensson, senior vice-president of Orkla Food Ingredients, in a news release.
Renaissance’s acrylamide-reducing yeast has shown promising results in industrial trials in baked goods and snack foods, as well as in lab scale tests in fries and coffee, reports a company press release. This yeast was granted GRAS status by the U.S. FDA in 2016 – the same status as conventional baker’s and brewer’s yeasts. It is patent pending and was developed using classical non-GMO techniques.
Bridor rolls out clean label
Bridor launched a clean label program that bans over 150 ingredients, including artificial colours and flavours, preservatives, artificial sweeteners, bleached flour, high fructose corn syrup and hydrogenated or partially hydrogenated fats. The company now offers a portfolio of clean label products in its Bridor and Au Pain Doré lines in Canada and the U.S.
The clean label line includes over 200 Bridor, Au Pain Doré and private-label products, a figure that could rise to 300 by the end of year, the company reports.
Bridor offers over 300 crusty and artisan bread recipes and 150 pastry recipes and operates bakeries in Canada and the U.S. Bridor serves major distributors, grocery store chains, restaurants and hotels in both Canada and the U.S. Bridor’s four North American facilities have over 700 employees, more than 500 of whom are in Canada.
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BY
BRIAN HARTZ
THE WINNER’S CIRCLE
Kimberley City Bakery wins the 2017 Jake the Baker Award |
Kimberley City Bakery’s head baker Bud Lainey
CIRCLE
Kimberley City Bakery is the kind of business that could be excused for flying under the radar. Tucked away in the heart of the Canadian Rockies in Kimberley, B.C., it’s a 10-hour drive from Vancouver, a sevenhour drive from Edmonton, and a 4.5-hour drive from Calgary. Spokane, Wash., is a tad bit closer – a mere four-hour jaunt by car.
Basically, it’s a long way from everywhere. But now it’s on the map in a whole new way.
That’s because Kimberley City Bakery, owned and operated by the husband-andwife team of Eric and Michelle Forbes, is this year’s winner of the Bakers Journal Jake the Baker Award sponsored by Ardent Mills and Reiser.
Bakers Journal launched the Jake the Baker Award in 2015 as a way to honour innovation, marketing mastery and community service in Canadian bakeries. There must be something in the water – and by extension, the bread – in British Columbia, because Canada’s Pacific-coast province has had a stranglehold on the award since its inception.
}Patisserie Daniel in Victoria, B.C., won the inaugural Jake the Baker contest in 2015. Last year, it was Surrey, B.C.-based Pikanik taking home the trophy. This year, Ontario nearly broke the streak as Ottawa-based Bread By Us came an extremely close second.
Eric and Michelle livestreamed, via Facebook, their acceptance of the Jake the Baker Award and they’ve invested heavily in online marketing strategies.
But Kimberley City Bakery, the rustic, Bavarian-influenced shop in the scenic mountain town of some 7,000 residents came away with the win.
“It’s pretty surreal,” Michelle Forbes says. “That’s the word Eric has been using a lot.”
Eric Forbes says the award is a testament to the excellence of the team he and Michelle have put together in the four years since they acquired the bakery. “To put it in perspective, we’ve been working really, really hard at this,” he says. “My lead baker, Bud Lainey, he works so hard – his dedication is amazing – and this is a nice feather in his cap, as well as ours.”
Lainey, Eric adds, “came with the business. When we bought the bakery, he had the choice to stay or go, and he chose to stay, and I’m very glad he did. He’s been a critical part of the bakery’s success. We came together around a common belief in the importance of making everything fresh, from scratch.”
Michelle also gives credit to their front-of-house manager, Melanie Kostiuk, and “her ability to sell the product and knowledge that she’s gained since she’s started working with us … she knows everything that’s in every product and she’s able to describe things almost better than we can.”
The bakery’s European flair comes naturally, as Eric and Michelle spent a year living in Europe after getting married.
“We wanted to recreate what we had experienced over there and bring a little piece of Europe to the middle of nowhere in the Canadian Rockies, so everyone in Kimberley could have the chance to see what it’s like,” Michelle says.
Also, adds Eric, “When we first bought the bakery, it had kind of a Mexican or Spanish theme and colours that just didn’t feel right. So we changed it so it’s more natural-looking with lots of stone and wood.”
They also went to great lengths to acquire an authentic European leavening machine from a company in Milan, Italy, the Automatic Fermenter by Agriflex. They say it’s the biggest innovation that sets them apart from their competition, as it allows them to make additive- and preservative-free breads while naturally prolonging shelf life.
“All-natural ingredients for all-natural bread,” Michelle wrote in their entry for the Jake the Baker Award. “And that is
Kimberley City Bakery is birthplace of the annual Medieval festival, which brings thousands of visitors the the scenic mountain town
something that makes people healthier and happier.”
Eric told Bakers Journal about the process involved in acquiring the leavening machine, which he says is just one of three of its kind in use in North American bakeries. “The company rep said, ‘I don’t know how to get it to you.’ We said, ‘We’ll figure that out.’”
“Well, they sent it by boat to Montreal, and there it was put on a train to go across Canada, and then we found a freight company that would bring it [to Kimberley]. They brought it to us and said, ‘Well, here you go, best of luck.’ And then they drove away. And I’m standing there just staring at this gigantic wooden crate that looks like something you’d see the Tasmanian Devil come out of.”
In addition to having innovative products made by an innovative machine, Eric and Michelle pride themselves on thinking outside the box when it comes to hiring and marketing.
In regard to the former, they use an unorthodox, audition-style job interview process to find the best candidates for their bakery team.
“We have a very basic initial job interview for screening purposes,” Eric says. “But then we have an audition – you come in and show us what you can do. Regardless of what you know, show me something.”
Michelle says it’s a process that takes more time and effort to carry out, but is well worth it in the long run. She says they will even train people who might lack certain skills but demonstrate a willingness to learn and potential for success.
“We want to make sure it’s a good fit for us and a good fit for the person who’s coming to work with us,” she says. “Because if they come and start working with us, and they’re overwhelmed, then it’s not going to be good for them and it’s not going to be good for us. By giving them the chance to ‘try out’ the job, that gives them an idea of what it will like and give us an idea of how they will fit in with the rest of our baking team.”
Their approach to marketing is even more creative and, well, just plain fun: the annual Kimberley City Bakery Medieval Festival. Yes, you read that correctly: Eric and Michelle launched a festival that brings thousands of visitors and hundreds of historical re-enactors dressed up as Vikings, knights, lords, ladies, minstrels, and other assorted character archetypes from Medieval times.
The festival “has never failed to bring in 10,000 visitors to our town of about 7,000 people,” Michelle wrote in their contest entry. It’s the most successful marketing that we have done since taking over” (the bakery).
“The Medieval Festival brings so much fun to the community,” Michelle says, “with all the Vikings and the knights … it’s so much fun for the kids. A lot of them don’t really travel out of the Kootenays much so it’s not something they would have never experienced before.”
Eric adds, “It’s also fun for our staff because we get to change up the menu. They get to bake ‘period pieces’ that people would have eaten between 700 and 1200 A.D. What were the breads like back then? The cookies, the treats? We get to make all that, as close to authentic
as we can. It’s fun for the staff. They can come up with their own recipes and we’ll make them.”
Michelle says the re-enactment groups that swarm the town bring lots of recipe ideas. “We supply all of their bread and buns for their meals. So you’ll see them feasting on their authentic, medieval-style bread that was baked by us.”
Some of the Medieval Festival breads have made it onto the bakery’s shelves as regular products.
“We’ve modernized some of the recipes so they result in a loaf of bread instead of a flat bread,” Eric says. “But otherwise, it’s the same idea. People don’t even realize they’re eating Viking bread!”
Kimberley City Bakery’s marketing mastery is also evident in the digital realm. Eric and Michelle livestreamed, via Facebook, their acceptance of the Jake the Baker Award, and they’ve invested heavily in online marketing strategies.
“We live in a town of 7,000 people,” Eric says. “We need to get our name out there somehow. What better way than social media? We have it set up now so that when people come into Kimberley, and they’re new or just visiting and their smartphone isn’t based in Kimberley, our Facebook ads go to their phones. They’ll get an ad that tells them, ‘Hey, you’re getting close to the Kimberley City Bakery …”
After winning the Jake the Baker Award, here’s hoping a lot more people will be seeing that message pop up on their phones. / BJ
For more profiles, please visit www.bakersjournal.com.
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BY DIANE CHIASSON
THE FOUR PILLARS
These four rules can help you ensure your hard work is rewarded with a profitable bakery for years to come
Running a bakery requires a lot of dedication and demands a great deal of organizational skills. The industry is highly competitive with many new bakeries opening every year. Bakeries face major competition from supermarkets.
Bakery owners must be prepared to run a successful bakery to meet the demands of its customers, and be willing to work hard to achieve and maintain success in this ever-demanding industry. Here are four simple rules on how to run a successful bakery, stand out from the competition, and keeping your customers happy all the time.
CREATE A GREAT AMBIANCE
}The ambiance of your bakery should be enticing, consistent and set the stage. Simply put, bare walls in a bakery are unappealing, but you need to remember that you have a bakery operation and not a nightclub. If you are looking to provide a place for your community to come, relax, and enjoy your bakery items, it’s best that you invest in good-quality tables and chairs and other comfortable furniture pieces. Tables should have enough space between them so that customers are not on top of each other.
GET AND TRAIN THE BEST STAFF
The most important thing to remember is that your customers keep your door open. People are extremely busy nowadays and they don’t like to wait. Customers like to receive immediate attention, and the better and faster service and food they get, the more likely they will continue coming to your bakery.
To ensure that your bakery is always a hit with your customers, make sure that they are getting served by skilled, courteous staff. You cannot run a bakery alone; therefore, you should train and coach your staff all the time so that they can still perform properly on your day off. Having great staff that will provide friendly service will translate into long-term repeat customers.
FIND YOUR NICHE
Your bakery has to stand out from the other bakeries in order to succeed. One
You should develop a niche – learn to do just a few things, but do them extremely well.
major mistake many bakeries make is trying to sell too many different products. You should develop a niche – learn to do just a few things, but do them extremely well. For example, you could use and actively promote an old secret family cake recipe. You could also make everything in single portion or miniature, and/or develop a line of baked goods for pets. You could add an online storefront and sell your baked products via the Internet.
from your competitors, and will make your operation even more successful than you ever dreamed.
BUILD A WEBSITE
Your customers will always turn to the web to research before visiting a bakery and/or to buy, and if they can’t find you, they will likely buy from one of your competitors. It is more important than ever to have an online presence for your bakery to help you boost your visibility, and having a website will surely legitimize your business. For your first website, make sure that you have a simple and non-complicated website that looks as good on a smart phone, tablet, and laptop as it does on your computer monitor.
You will need your logo, branded colours, telephone number, address with a link to Google Maps, hours of operation, specials and upcoming promotions/events, photo gallery, and your current bakery product menu. Don’t worry about extras like newsletters and social media links, as you can always add these things later on.
Choosing the right domain name is one of the most important decisions you will make when starting your website. Make sure that your domain name is your bakery name. For example, if your bakery name is Dream Cakes, then your domain name should be www.dreamcakes.com. Be sure to optimize your site with the most appropriate searchable terms to achieve a high level of search engine optimization (SEO).
Use these four pillars to build your bakery into the successful vision you dream it to be. / BJ
The colours that you use should fit your concept, and the colours in your branding should be consistent with the colours that you use in your bakery such as floor and wall colours, window treatments and furniture. Proper layout and traffic flow path, music, lighting, food merchandising and presentation as well as artwork are elements that will create comfort.
Make cleanliness and organization a priority in the front and the back of your bakery, and remember to keep the bathrooms cleaned all the time.
You could also differentiate yourself from the competition by offering top-quality desserts and sweets to an ever growing number of people who have food allergies. Why not offer a dairy-free birthday cake for the kids, gluten-free wedding cakes, or products baked in a nut-free environment. Consider offering some low-carbohydrate, egg-free, gluten-free, no-sugar-added, dairy-free, nut-free, organic, or vegan bakery products, using only fresh and natural ingredients.
Be unique and different, as selling niche bakery products will set you apart
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultants.com, or visit www.chiassonconsultants.com.
BY SHEP HYKEN
DO YOU ASK?
What does it mean to be a customercentric company?
That seems to be the question of the week. It started off with one of our subscribers emailing in the question, followed by two reporters wanting my take on this now-popular phrase for their interviews.
If you Google the words “customer centric” (or “customer centricity”), you
will find many definitions from different sources that are all very similar. I actually prefer using the term “customer-focused” over “customer-centric.”
A general definition of a customer-centric or customer-focused company or organization is one in which everything revolves around the customer. In other words, all decisions that are made – the good ones, bad ones and tough ones – always keep the customer in
mind. Every new system being put into place, every new line of merchandise being developed, every new location being planned, every website change – in one word, everything – warrants a discussion about how it will impact the customer.
In addition, all employees recognize their role in the customer’s experience, even those employees who never have direct contact with a customer.
A couple of examples will make this point. After hearing multiple requests from customers, a manufacturer decides to add a new colour to a line of merchandise. Why? It’s a reasonable
request and won’t cost much to set up for the new colour. As a result, the customers are happy because of the extra choice. The company’s decision was made because they knew their customers were asking for it. The company listened and responded. It was obvious that the decision of adding another colour would make a positive customer impact. This one was easy.
But, what about a tough decision that a company knows will not be received well by the customer, such as a price increase? Raising prices may not make the customer happy, but what if the company doesn’t take
THE BAKING ASSOCIATION OF CANADA NEWSLETTER
Unless you have been “off the grid”, you are more than aware of the tsunami of consultations, regulations and proposed regulations regarding nutrition and food labelling, food safety and prohibition of ingredients. Let’s recap what happened in the past 200 days.
IN SEARCH OF A HEALTHY EATING STRATEGY
On October 24, 2016, Health Minister Jane Philpott launched The Healthy Eating Strategy for Canada. The objective of the strategy is to improve the food environment in Canada and the outcome is to make the healthier food choice the easier food choice. By making it easier for Canadians to eat well, Health Canada is attempting to address the burden on Canada’s health care system due to chronic diseases, which Health Canada says is caused by poor diet. Yet like many things with government, Health Canada is proposing a number of initiatives in search of a strategy!
BAC has undertaken an extensive review of all documents and participated in a wide variety of government
consultations and we are still unable to articulate the Healthy Eating Strategy clearly. At the most fundamental level, a strategy is about creating clarity of purpose. If the purpose of these tactics is to make the healthier food choice the easier food choice the first question that needs to be answered is what is a healthier food choice? Can this definition be supported scientifically? Todate it hasn’t!
SWEAT THE EXECUTION
Launching the Healthy Eating Strategy is only the beginning. To be successful it needs to be well executed. Most strategic planning experts will say that a well-executed strategy requires: clear priorities, evaluation of the measurable goals specified in the strategy, continuous communication and education and a final SWOT (an acronym for strengths, weaknesses, opportunities and treats)
analysis. Although Canada has many data sets, its food performance data are not collected strategically on a pan-Canadian scale to measure the goals set out in the Healthy Eating Strategy. Many organizations including BAC recommended that the Canadian Community Health Study (CCHS) to be updated every five years. The previous 2004 CCHS Nutrition Survey is over 13 years old and new results of the 2015 CCHS Nutrition Survey will not be released until the summer of 2017. Will the strategy be updated to reflect the most recent consumption survey? Will a SWOT analysis be done to validate that the strategy is responding to the most recent needs of Canadians? If past experience is any indicator of future behaviour, the answer is no!
ONE OUNCE OF PREVENTION IS WORTH A POUND OF CURE
One of the weaknesses of the Healthy Eating Strategy is the absence of nutrition education. How can consumers, especially children change their
If the purpose of these tactics is to make the healthier food choice the easier food choice the first question that needs to be answered is what is a healthier food choice?
behaviour and make educated food choices if they themselves are not “educated”? Health Canada’s investment in education is vague at best, if not missing entirely.
The lack of consumer nutrition education programs actually undermines the labelling tactics that are part of the Health Eating Strategy. In their consultation document “Toward Front-of-Package (FOP) Nutrition Labels for Canadians, Health Canada states that existing nutrition labelling tools are perceived by some consumers to be too complex to understand and use. Instead of helping consumers improve their nutrition literacy with education programs Health Canada is proposing to multiply the number and amount
of nutrition based labels – labels that Health Canada admits consumers already find too challenging to use.
INDUSTRY MAKING INVESTMENTS – WHERE IS GOVERNMENT?
The food industry has calculated it will need to invest over $2 billion to comply with the upcoming Healthy Eating labelling tools. These billions don’t take into account the further billions of dollars in innovation and reformulation that Health Canada is pushing for.
Health Canada’s failure to make substantial and ongoing investments in consumer based food/nutrition education is unfortunately not new. One need not look any further than the lack of education programming around previous releases of the Nutrition Facts Table and Sodium Working Group recommendations on sodium reduction as evidence of Health Canada’s singular focus of putting the responsibility (and costs) for mitigation of chronic disease squarely on the shoulders of the food industry.
PROGRAMS AND DECISIONS BASED ON SCIENCE???
One of the major commitments of the new federal government was to use evidence/science based decision
making. Over the past 200 days BAC is left asking “Where’s the science?” to support many of Health Canada’s initiatives. As an example, BAC has pointed out to Health Canada:
i) The new %Daily Value on total sugar, rather than being based on science, is based in part on opinion and consumer consumption data that was collected as much as 15 years ago.
ii) the footnote at the bottom of the new Nutrition Facts Table about % daily value to help consumers understand what is a little and what is not science based. Indeed, the U.S. uses a different criteria and so does the U.K.
iii) Front of Pack Labelling –Health Canada is proposing warning labels for three essential nutrients –sugar, sodium and saturated fat. Yet the criteria to trigger the warning isn’t based on science - Health Canada itself says it’s a “rule of thumb”.
iv) Banning partially hydrogenated oils (trans fats) is solving a problem that simply no longer exists. The food industry has already removed 97% of trans fats and the remainder is soon estimated to disappear.
If the last 200 days are any indication of what is to come, we are in for a stormy next 200.
NEXT UP: Highlights from Bakery Congress 2017!
BAKERY CONGRESS DRAW PRIZE WINNER - Eric Forbes from Kimberley City Bakery displays his new Bakers Tool Kit valued at over $500. He was the lucky winner drawn from the Nutrition Quiz Entries.
Record Breaking Participation at Bakery Congress 2017, attendance increases
by 25%
BAC’s Bakery Congress 2017 held April 23rd and 24th in Vancouver, B.C., had more than 25% increase in show participation, the event has established a new benchmark! Some 2,200 baking and food industry personnel participated in the two days of trade show and conference. Particularly encouraging was that baker and food service category attendance has seen a huge increase of 35% from the last time the event was held in Vancouver.
The show floor was sold out with baking industry products and services by Canadian and U.S. companies representing domestic and international products and brands, however the show also had a good number of direct international exhibitors that included companies from U.K., Spain, Japan, France, China, UAE and South Africa. The success of a sold out event and higher participation in 2017 is a clear indication that bakery business in Canada is performing well, especially the independent bakery/cafe business category including artisanal bakers. Other reasons that can be attributed to the growth of the event are location and timing, the downtown Vancouver Convention Centre appealed to the participants in many ways and proved to be very convenient in terms of access, hotels, evening engagements for business and personal meetings & entertainment.
The conference program on both days was also well attended with the first day panel session Employing Millennials Setting the Stage for Today Bakers to Understand and Address Today’s Customers and Staff in the Language of Millennials with Mary Mackay of Terra Breads; Jeffry Kahle of Fairmont Pacific Rim; Mark Burton of Four Seasons Vancouver and Hailey Mannynvali and Paul Aboud of Hearthstone Artisan Bakery, the session was moderated by Kyle Preston of ITA BC. This was followed by the session Successful Retailing in which Aaron Gillespie of COBS Bread shared his views on bakery market with ever changing consumer demands. First day of the event concluded with the dinner at the famous Terminal City Club hosted by BAC – BC Chapter. The profit of this dinner will support local baking educational programs at Vancouver Community College and Vancouver Island University.
The second day began with What’s Happening and Where do we go from here session by Paul Hetherington and Johanne Trudeau of Baking Association of Canada. This session answered questions that Canadian bakers had on regulatory affairs and other challenging issues. The last session of the day
was a panel Responding to the Changing Demands of Today & Tomorrow with Louis Bontorin of Calgary Italian Bakery Ltd; An Nguyen of Island City Baking (A Premium Brands Company) and Mara Cosh of Whole Foods Market.
A highlight of the trade show floor provided by students and instructors of Vancouver Community College and Vancouver Island University were their demos in the feature area both days. Attendees had a chance to see baked products production, desserts, sugar craft and various machine operations and more.
The efforts and support of BAC BC chapter members has also been a key driver in taking the Bakery Congress event to a new height. BAC expresses its sincere appreciation to the exhibitors, sponsors, speakers, volunteers and attendees for their part in making the most successful Bakery Congress ever!
BAC is currently planning the next event Bakery Showcase 2018, this will be a two day Trade Show & Conference April 29th to 30th at the The International Centre, Toronto (Mississauga). Exhibit space reservation & sponsorship will commence in July/ August, for details please email Ahmed Mutaher at amutaher@baking.ca or call 905 405 0288 extension 22.
PL ATIN UM SPONS OR
G OL D SPONS OR S
SI LVE R SPONS OR S
CON TRIBUTIN G SPONS OR
P REMI ER M EDI A SPONS OR M EDI A SPONS OR S
BAC INVITES YOU FOR A TRIP TO HOST MILANO SHOW
Baking Association of Canada and Host Milano show (by Fiera Milano) have entered into an agreement to offer qualified Canadian baking industry buyers a chance to visit Host Milano show in Milan from 20 to 24 October 2017, the FREE trip to selected buyers will be courtesy of Host Milano.
Host Milano is now in its 40th edition, the show has established itself as the leader in the Ho.Re.Ca, food service, retail, mass distribution channel and hotel industries. This is the favorite destination of top players for offering a preview of innovations in technologies in food equipment, food products (ingredients, semi-prepared items), the world of coffee as well as in terms of formats, design and lifestyle. It is also a unique marketplace for doing quality international business with professionals who have been carefully selected and who have high-level purchasing power.
The show has 14 Pavilions that bring together manufacturing sectors and common services, making the most of the specific characteristics of each industry and of each and every company to guarantee they make the absolute most of their investment.
The show has a participation of
150,968 professionals, 60,383 foreigners from 172 countries, representing all areas of the food industry: Professional food equipment with Bread, Pizza and Pasta; Coffee, Tea with Bars/Machines and Coffee Vending; Gelato and Pastry; and, finally, Furniture and Tableware. Visitors are guided inside the areas via practical itineraries that optimize the time they have available and make for a better experience.
The following Canadian baking and allied industry professional may be eligible for a FREE trip, final decision on VIP buyer selection will be determined by the Host Milano show management.
1. Distributors, wholesalers, agents and retailers of equipment for baking, pastry, gelato, pizza and pasta.
2. Distributors, wholesalers, agents and retailers of products and components for gelato and pastry like praline, additives, syrups, powders, milk, eggs derivates.
3. Distributors, wholesalers, agents and retailers of raw materials such as mixed-flours and yeasts for baking, pasta and pastry.
4. Millers selling mixed components for baking.
5. Executives of bakery retail chains with a minimum of 5 locations.
6. Procurement managers specialized in baking equipment for hospitality and retail business.
Benefits offered to VIP buyers include:
1. Flight (economy class) in open dates that includes the show days
2. Hotel accommodation for 4 nights in Milan
3. Transfer hotel - fairground
4. Buyer badge with free entrance to the fair
5. Access to the Buyers Lounge
6. Lunch in the Buyers Lounge
Commitment for VIP Buyers will be to upload their profiles in the online Expo Matching Program, to book in advance at least six meetings of half an hour a day with Host Milano exhibitors, to stay on the show floor the days they are invited in Milan. Host Milano show management will provide all details to the selected VIP buyers directly. To learn more about the show please visit http://host.fieramilano.it
To participate in this trip please contact Ahmed Mutaher, Email : amutaher@baking.ca or call 905 405 0288 extension 22.
Put
Put your foursome together, or if you are only one or two we will arrange playing partners for you.
ONTARIO CHAPTER ANNUAL FALL GOLF TOURNAMENT
ONTARIO CHAPTER ANNUAL FALL GOLF TOURNAMENT
TUESDAY SEPTEMBER 19, 2017
Station Creek Golf Club - 12657 Woodbine Avenue, Gormley, On
Take Hwy 404 North to Stouffville Rd.; Go east on Stouffville Rd. to Woodbine Ave.; North on Woodbine Ave. for 2 km; Station Creek Golf Club is on the right hand (East) side.
Registration & BBQ lunch starting at 10:00 a.m. until 11:15 a.m.
Shotgun - SCRAMBLE – Start 11:30 a.m.
NEW FORMAT - Scramble Only
ASSOCIATION MEMBERS
ASSOCIATION MEMBERS
TICKETS @ $195 (golf, cart,
&
TICKETS @ $195 (golf, cart, lunch & dinner)
TICKETS @ $80 (dinner only)
TICKETS @ $80 (dinner only)
NON-MEMBERS
NON-MEMBERS
TICKETS @ $205 (golf, cart, lunch & dinner)
TICKETS @ $205 (golf, cart, lunch & dinner)
TICKETS @ $110 (dinner only)
TICKETS @ $110 (dinner only)
SPONSOR-A-HOLE
Please reserve X $60 Hole Sponsorship
SPONSOR-A-HOLE Please reserve
Company Name (as
Wednesday, Se ptember 12, 2017
Mountain Woods Golf Club Moncton, New Br unswick
Please fill in the registration for m below and retur n it by August 24, 2017. In the event of a “sell-out” registrations will be accepted on fir st come first ser ved basis. Disclaimer - golfers and their guests ag ree to indemnify and hold the Baking Association of Canada har mless from any and all liability or claim for damages or injuries which may arise as a result of par ticipation in this event. Tour naments play rain or shine - no refunds or rain checks
BY JEFF GRANDFIELD AND DALE WILLERTON
CAM COSTS
Don’t get stuck paying more than your fair share of a property’s operating costs
Readers of our new book, Negotiating Commercial Leases & Renewals FOR DUMMIES, will learn that common area maintenance (CAM/operating cost) charges for tenants come in two flavours: honest mistakes or dishonest calculations. In a building where the property is fully or close to fully occupied, the landlord may have less reason to try to profit from CAM charges but might still try to enhance the property with the tenant’s money.
When a commercial property has several vacancies, the landlord, typically, will be responsible for paying his proportionate share for the vacant units. Some landlords try to avoid paying for any of the CAM charges on the vacancies by adding language into the lease agreement that spreads out the obligations for the vacant spaces amongst the current tenants. In some situations, bakery tenants can be carrying a very heavy financial burden if the property is not fully leased.
}corridors and restrooms. Parking facilities, malls, sidewalks, landscaped areas, public toilets and truck and service facilities may be included as common areas when calculating the tenant’s share of a building’s operating expenses.
Sometimes the problem comes from the property manager; however, at other times, it originates from the owner or landlord taking advantage of tenants.
NEGOTIATE THE OPERATING COSTS AS RENT
Ideally you are able or were able to negotiate concise and reasonable CAM language in your initial lease with your landlord. That said, even the most detailed lease may result in issues with CAM so communicating with your landlord (both verbally and in writing) about any CAM concerns you may have is imperative. Don’t wait too long to ask your questions because your lease may stipulate a statute of limitations on adjustments. Sometimes the problem comes from the property manager; however, at other times, it originates from the owner or landlord taking advantage of tenants.
Bakery tenants should consider the following points.
CLASSIFY COMMON AREA
Common area is the area of a building used by all tenants and their customers. Examples of common area include lobbies,
You may well hear from most commercial real estate professionals that operating costs are not negotiable; there are, however, aspects of these costs that can indeed be changed to the bakery tenant’s favour. The landlord wants to make sure that the tenants pay for all the operating costs for the property. There’s nothing unusual about that. But when The Lease Coach analyzes operating costs for groups of tenants in a building, we frequently find that the tenants are subsidizing capital improvements that the landlord is using to enhance or increase the building’s value. Negotiating to cap increases to certain costs or excluding certain items from operating costs can help keep these in check.
WHAT ARE YOU PAYING FOR?
The majority of commercial lease agreements may stipulate the specific components of the operating costs that the tenants need to pay for. Typical examples include general maintenance,
painting, lawn cutting, snow removal, property insurance and so on. Almost every lease agreement has an operating cost clause and typically defines these CAM charges in a short- or long-form manner. From a bakery tenant’s perspective, longer is better because it creates certainty.
PROPORTIONATE SHARE COUNTS
If a bakery tenant occupies seven per cent of a commercial property, they can typically be required to pay seven percent – their proportionate share – of the operating costs as additional rent. But not all tenants used operating costs proportionately. For example, would your bakery or a convenience store use more water? Have your proportionate share of the CAM costs (as a percentage number) actually stated in the lease agreement. And don’t be afraid to question or dispute the operating costs and your proportionate share.
For a copy of our free CD, Leasing Do’s & Don’ts for Commercial Tenants, please email your request to JeffGrandfield@TheLeaseCoach.com.
Dale Willerton and Jeff Grandfield - The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES. Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, email DaleWillerton@ TheLeaseCoach.com / JeffGrandfield@ TheLeaseCoach.com or visit www.TheLeaseCoach.com.
JULIE FITZ-GERALD
FLOUR’S FORTUNE
Flour trends in Canada continue to be heavily influenced by consumer interest in health and wellness, which has been driving up demand in spelt, organic, coconut and non-genetically modified (non-GM) flour categories. Growing sales of products using these flours show that opportunity is knocking in the baking industry.
Karen Reissmann, national sales manager with IREKS North America, says food that caters to one’s well-being is without a doubt a growing category. “The wellness trend has reached the baking industry. In the baked goods sector, these products are mainly a) functional, enriched products like prebiotics, or b) low-sugar or low-fat products, or c) whole grain products. The desire for complete well-being does not only trend within the wellness market, but also within the food market. This provides new opportunities for bakery products worldwide.”
Reissmann notes that increased consumer knowledge is allowing consumers to make healthier choices, which is paving the way for products like spelt flour. “A strong trend, which started in Europe, is moving towards spelt as it is one of the most popular whole grain, non-wheat grains available. Spelt flour has a mild and sweet flavour with none of the earthy bitterness associated with whole wheat flour.”
}“Many manufacturers are creating new products using coconut flour as an ingredient. The demand has become so great that we are struggling to keep product in stock.”
“Due to spelt’s high water solubility, the grain’s vital substances can be absorbed quickly into the body. The nutrients are made available to the entire organism with a minimum of digestive work. Spelt contains more protein, fats and crude fibre than wheat and also has large amounts of Vitamin B17 (anti-carcinoma). It’s certainly a trend that might be here to stay.”
As Canadians continue their love affair with healthier food choices, the organic sector has been ever-growing. Ardent
Mills has seen its organic category expand dramatically in the last two years. “Ardent Mills currently has organic wheat farmer programs in eight states and provinces, up from just one state two years ago,” says Shrene White, the Denver, Colo.-based company’s director of specialty grains. “These farmers are supporting our ever-growing number of certified organic flour mills, now totalling eight across the U.S., Canada and Puerto Rico. This network gives us the ability to be our own backup, adding to the organic wheat supply assurance Ardent Mills provides. We are also adding organic producers for spelt and triticale as we see growing demand for these
heirloom wheats.”
With the kinks worked out of the organic certification process, flour producers are finding it easier to navigate the system and receive certification for their products. “There are clear federal guidelines for organic that have given great clarity to the process of certifying new products. It has gotten simpler for us over the years because of the reality that we are getting more products certified, so we really understand the process,” White says.
“In addition to obtaining certification for Ardent Mills’ new flour products, we produce store-brand organic flours and mixes out of our mills along with custom organic bread products out of our IBR bakery. So we have lots of interactions with organic certification bodies.”
Ardent Mills marketing director Zachery Sanders says the company’s organic all-purpose and bread flours are
the most popular in the organic category. “They allow bakers to easily incorporate organic grains into their recipes and take advantage of increasing consumers demand for organic foods. In addition to all purpose and bread flours, we also offer organic pastry, whole wheat durum and triticale flours, as well as bakery blends and mixes, and artisan breads to give bakers and food manufacturers a complete range of offerings.”
Sanders also notes that Ardent Mills has seen a strong interest from the industry in organic ultragrain and expects this to be another area of growth in the future.
Coconut flour is another product that’s been gaining ground in Canada. Whole Foods Markets released its top 10 trends for 2017 in December and “Coconut Everything” featured prominently on the list. The report notes that “coconut flour tortillas, coconut sugar aminos and more unexpected coconutbased products are on the rise. Virtually every component of this versatile fruit-nut-seed (coconuts qualify for all three!) is being used in new applications.”
Rising demand for coconut products is no surprise to Klassic Coconut, a company based in Simcoe, Ont., that began selling sweetened coconut in 1986. Since opening its doors, the company has moved locations three times to keep up with its burgeoning business. Its current 52,000 square-foot location opened in 2014 and is a state-of-the-art production facility that has allowed the company to triple its production capacity. Klassic Coconut offers myriad coconut products, including desiccated, toasted and sweetened coconut, and now coconut flour, milk, water, cream and virgin coconut oil.
The company has seen an incredible increase in sales of coconut flour to its industrial-sized bakery clients. “2016 and 2017 have seen significant growth in the number of products being made with coconut flour,” explains Pete Dewaard, account manager at Klassic Coconut. “We’ve seen sales move up 60 per cent from 2015 to 2017.”
With more and more consumers identifying as gluten-intolerant, the gluten-free nature of coconut flour makes it an attractive alternative to regular flour. “Coconut flour is glutenfree, which works as a great
replacement flour for those suffering from gluten intolerance or Celiac disease. It’s also high in fibre and is a good source of protein,” Dewaard notes.
However, coconut flour cannot be used as a direct substitute for wheat flour in recipes. It usually takes a mixture of gluten-free flours to achieve desired consistency and taste. Recipes that do contain only coconut flour usually require more egg.
Dewaard expects to see the demand for coconut flour continue to rise, especially in the organic category. The challenge now is to meet that demand. “We continually get new customers requesting organic coconut flour. Continued growth is expected as many manufacturers are creating new products using coconut flour as an ingredient. The demand has become so great that we are struggling to keep product in stock.”
Where corn flour is concerned, it appears that interest in non-GM cornmeal is on the rise. According to the “Global Cornmeal Market 20172021” report issued by Research and
Markets in March, “clean labeling on packaging helps in awareness of types of corn. Labels help the consumers to identify the non-GM and organic corn products. With the growing penetration of organic products, manufacturers in the cornmeal market are optimistic about the growth of the organic corn-based foods in the US.”
With the global cornmeal market expected to grow at a compound annual growth rate of 1.95 per cent from 2017 to 2021, many key companies are jumping on board with organic and non-GM corn flour products, including Bob’s Red Mill, Archer Daniels Midland, Cargill and General Mills.
The increasing demand for spelt, organic, coconut and non-GM flours are prime examples of how health and wellness are influencing the Canadian baking industry, providing exciting new areas of growth for millers and bakers across the country. / BJ
Julie Fitz-Gerald is a freelance writer based in Uxbridge, Ont., and a regular contributor to Bakers Journal.
Bakers Yeast
Lallemand offers
Bakers Yeast that can significantly contribute to the nutritional value of baked products. Lallemand Bakers Yeast is a natural and proven source of essential minerals and vitamins, including B vitamins, vitamin D, potassium, and zinc.
this action? If the price doesn’t go up, in order to continue to sell the same product profitably, something else may have to give. Not raising the price might mean a compromise in quality or
service. The choice to raise prices, even knowing the customer will not be happy, may have to be done.
Or maybe it’s a decision about something behind the scenes that
¦ new products ¦
Emulsifiers that help reduce fat
Corbion released a new portfolio of emulsifiers that help bakers eliminate PHOs and reduce saturated fat in sweets. SweetPro is designed to protect consistency, improve tolerance and increase shelf stability in finished baked goods. Products in the new portfolio include SweetPro S100 in bulk liquid form, SweetPro V100 in paste form and SweetPro P100 in powder form.
For more new products, visit www. bakersjournal. com
the customer won’t see, but that still may have a negative impact on the customer – maybe even worse than their concern over a price increase. These decisions are always made with the customer in mind, even if we know they are not going to be positively received by the customer. Customer centricity shouldn’t be a concept that is just bantered around. It should be woven into the very fibre of your company’s culture. Every employee must be a part of this culture that permeates the business. The best companies do this. So, if you haven’t already done so, make the decision for your company to be customerfocused. It will positively impact your customers, your employees and your bottom line. / BJ
Tilda’s Bake Shop has been a full-line bakery in Rocky Point, New York since 1955. And Ed Maher became part of this baking landmark in 1980. As a young man, he began his career working at another bakery and really enjoyed it. Now at the helm of Tilda’s, Bake Shop, he loves being in the business!
Tilda’s has a variety of specialty items including cakes, cookies, pastries, breads, but is well-known for their all occasion cakes—especially their wedding cakes. “One of our coffee cakes is an almond pretzel coffee cake that is not found anywhere else,” said Maher. “We enjoy creating new and unique things for the holidays as well.”
According to Maher, in order to grow, you have to change to keep up with the customers’ tastes and baking trends. “What was a popular item 25 years ago, may not be a good seller today,” he continued. Maher also likes to network with other bakers to give and take advice, and see what is successful and not so successful in their product line.
“I like to explore how people’s tastes change, and do my best to try different items to meet those changing tastes.” One of the things he is doing to expand the product line is offering a variety of ethnic products, introducing new flavors to existing products and bringing in new products.
Maher stated that International® Bakers Services (IBS) flavors have always been consistent and available when I need them. “This helps me keep my products consistent and my customers happy,” Maher said. “We like using the dry B&V® and Natural Vanilla, plus the emulsions including Orange, Butter, Almond and Lemon Powder.”
If you want flavors that keep your customers coming back time after time, turn to International® Bakers Services. We have the flavors your customers deserve.
Contact us toll-free at 800-345-7175, by fax at 574-287-7161, or visit our website at: www.internationalbakers.com
International Bakers Services, 1902 North Sheridan Ave., South Bend, Indiana 46628.
BREAD BY US
Bread By Us, an artisan bakery and espresso bar in Ottawa’s Hintonburg neighbourhood, narrowly missed winning the Jake the Baker Award this year. But for co-owner Jessica Carpinone, the result is nothing short of vindication.
In 2011, the former biology student at Carleton University in Ottawa opted for a change of scenery and headed west. She began working at a pizza shop in Vancouver’s Kitsilano neighbourhood called Rocky Mountain Flatbread Co. She
was hooked – enough to abandon her dreams of pursuing a career as a scientist.
“I decided to switch gears for the reason most people do: You realize you have a passion for something else,” says Carpinone, now 30.
She enrolled in the baking and pastry arts program at the Pacific Institute of Culinary Arts on Granville Island. After finishing her education there, the Ottawa native enjoyed a stint at Beyond Bread, a Vancouver-based artisan bakery, before heading back east.
“I came away so impressed with Beyond Bread, and I learned so much there,” Carpinone recalls. “I loved everything they were about and I was determined to have a place like that for myself someday.”
Upon returning to Ottawa, she got a job making pastries and baking bread for a restaurant, and in her spare time worked on a business plan for her own bakery. The result, Bread By Us, opened for business in 2013.
“It all happened pretty fast, within just a few years,” she says. “I felt like I could do
anything – and that this was the time to do it. I had bundles of energy – much more than I do now! I had a ton of self-confidence, too. In hindsight maybe it was a bit rushed and overly ambitious, but I think you have maybe have to have an inflated sense of ego to open a business. But it’s worked out. So far, so good.”
Carpinone says Bread By Us prides itself on making strictly traditional sourdough breads in limited quantities. That commitment to traditional, artisanal ways isn’t as simple as it sounds, though.
Bread By Us focuses on employee wellness in part by offering health benefits.
“Our biggest challenge and daily struggle, really, is that Ottawa is considered a young market for artisanal bread,” she explains. “Our bakery is one of just a few very in the area that make traditional sourdough breads. There was a percentage of the population that was ready for it, but over time, you notice that it’s a very different product for some people. They’re not used to the bold crusts and tangy crumb. It’s been a challenge to educate people as to why our bread is made in this style and what the benefits are. It’s not instant bread coming from the freezer to the oven. We make the batch and if we run out, that’s it.”
That’s not all that Bread By Us does differently. “We are in a very café-dense part of Ottawa,” Carpinone says, “but we don’t have Wi-Fi in the
café and we do that intentionally for a reason. You won’t see a lineup of laptops in our café and that’s because we want to be a welcoming space where we can get to know people personally. I’d say we know at least half of our customers by name.”
The bakery has also been hosting a series of four-hour workshops – usually one per month – that are open to the public and focus on educating people about sourdough bread and what goes into running a traditional artisanal bread bakery. It’s a mixture of marketing and community service that helped their Jake the Baker Award contest entry stand out from the pack. “People are generally very eager for learning opportunities, and we have the power to facilitate them and simultaneously grow our customer
based,” Carpinone says.
Bread By Us also emphasizes commitment to community by paying its full-time employees $15/hour plus health benefits. And it operates on a zero-waste basis, funneling its unsold products to organizations that provide addiction treatment services and support for Ottawa’s indigenous population. Carpinone says the bakery also has a “pay-it-forward”-style program that allows customers to pay for food and beverage items but leave them unconsumed so that needy people can get a free
meal when they need it.
“We sometimes lose track,” Carpinone says, “but we have recorded over 2,000 of these interactions in which people were able to walk out of the store with free food or drinks that were pre-purchased anonymously by a previous customer.” Bakers Journal congratulates Carpinone and the entire Bread By Us team for their success in innovation. In this case, biology’s loss is the baking industry’s gain. / BJ
The ITALIAN BAK e R
Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that everyone knows and loves are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.
In this groundbreaking classic — now thoroughly updated for today’s modern kitchen — Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.
The Italian Baker is the only comprehensive book to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries.
frozen dough guide & directory 2017
BAKEMARK CANADA
2480 Viking Way, Richmond, BC V6V 1N2
Contact: Richmond: Debbie Fawcus 604-3031700 or 1-800-665-9441
Calgary: Lennie Lardeur 403-243-5493 or 800-661-1248; Edmonton: Chris Rossnagel 780-483-2831 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
Website: www.yourbakemark.com/ca/ 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.
BACKERHAUS VEIT LTD.
6745 Invader Cresent, Mississauga, ON L5T 2B6
Contact: Michelle Shebib, Director of Marketing & Business Development Tel: 905-266-1978 Fax: 905-850-9292
Website: www.backerhausveit.com
Products Offered: Artisan Breads, Rolls & Soft Bavarian Pretzels; Frozen par-baked or fully baked; Branded, Private label or Co-packing capable.
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, Co-packing Distributors.
Assistance offered: New product development, Technical support and Merchandising assistance can be provided.
Company comments: Backerhaus Veit remains a true Craft Artisan Bakery offering European handcrafted quality breads, rolls and pretzels in a wide range of items that meet current market demands. Backerhaus Veit is a Food Safe company with a BRC Grade ‘A’ Rating, holds a Kosher Pareve and Vegan accreditation and is certified with WBE Canada (affiliated with WBENC).
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.
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.
MIMI FOOD PRODUCTS
Vaughan, ON, L4K 5T7
Tel: 905-660-0010
Email: info@mimifoods.ca
Website: www.mimifoods.ca
Products Offered: Pizza dough, focaccia, parbaked crusts, sheeted pizza dough & focaccia dough, flatbreads, panouzzo, slider bun, garlic panouzzo bread, customized doughs, proprietary doughs
FIERA FOODS COMPANY
50 Marmora St., Toronto, ON M9M 2X5
Contact: Tom Gunter
Tel: 416-746-1010 ext.296 Fax: 416-746-8399
Website: www.fierafoods.com
Products Offered: Artisan breads and rolls, croissants, bagels, danishes, puffed pastry cinnamon rolls and muffins. All products are trans-fat free.
Production Methods: Freezer-to-oven, preproof, par-baked, fully baked.
Assistance Offered: Technical support and merchandising assistance can be provided to all of our valued partners.
Company Comments: Product innovation and understanding our customers’ needs have been critical in our success. With our capability to execute customized programs or deliver on high quality products right off our product list, we can help ensure your customers will keep coming back to your bakery to get the exceptional quality you are providing, courtesy of Fiera Foods.
GOURMET BAKER INC.
Suite 502-4190, Lougheed Highway, Burnaby, BC V5C 6A8
Contact: David MacPhail, Senior Vice President and General Manager
Tel: 604-298-2652 Fax: 604-296-1001
Website: www.gourmetbaker.com
DAWN FOODS CANADA
275 Steelwell Road., Brampton, ON L6T 0C8 Tel: 416-233-5851 Customer Service: 416-239-3571 or 1-866-277-3663
Website: www.dawnfoods.com
Products offered: Dough Conditioners and Bread Bases ideal for frozen dough, par-baked and thaw’n sell bread products. Dawn offers a
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
Major customers: Grocery HMR, Restaurant Foodservice
Assistance offered: product development, customized pizza programs, training/support, proprietary product development
Product Offered: Pizza Doughs (Many Styles And Flavors), Focaccia (Topped With Many Flavors And Sizes), Raw Sheeted Dough (Pizza And Focaccia Styles), Parbaked Crusts (Pizza And Focaccia), Flatbreads (Many Flavors), Panouzzo Bread (Slider Bun, Sandwich Size, & Catering Sizes), Retail Products, All Products And Variations Of, Can Be Customized In Size And Flavors.
Production Method: Our Products Come In Choices Of; Raw, Parbaked, Fully Baked, And Topped As Well, Fully Customizable.
Company Comment: We are a full service manufacturer, from product development to full support and training at store level.
OK FROZEN DOUGH
4145 Spallumcheen Pl., Armstrong, BC V0E 1B6
Contact: Bruce Glaicar
Tel: 250-546-0311
e-mail: bruce@okfrozendough.com
Website: www.okfrozendough.com
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 in-store bakeries and food service suppliers.
Company comments: OK Frozen Dough has been providing quality frozen dough for over 22 years. Our variety of product compliments any bakery program and our dedication to consistent quality has made us the trusted frozen dough supplier of Western Canada’s Grocery Industry. Remember our motto: We help YOU make DOUGH!
OLYMPIC WHOLESALE CO. LTD.
75 Green Ct., Ajax, ON L1S 6W9
Tel: 905-426-5188
e-mail: info@olympicwholesale.ca
Website: www.olympicwholesale.ca
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.
PRIME PASTRIES
370 North Rivermede Rd., Concord, ON L4K 3N2
Contact: Steven Muchnik
Tel: 905-669-5883 Fax: 905-669-8655
Website: www.primepastries.ca
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.
READY BAKE FOODS INC.
2095 Meadowvale Blvd.
Mississauga, ON L5N 5N1
Contact: Brenda Williams, Sales Tel: 905-567-0660 ext. 4604
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: Your success is the core of our business.
RICH PRODUCTS OF CANADA LTD.
149 Rowntree Dairy Rd.
Woodbridge, ON L4L 6E1
Contact: Kevin Spratt Tel: 1-905-265-4321
Website: www.richscanada.ca
Product Offered: Rich’s has an extensive lineup of breads and rolls, including Roll Dough, Par-Baked Breads, and Fully Baked Breads. Rich’s also has an exceptional lineup of specialtyflatbreads and a premium Gluten-Free offering. In addition, Rich’s offers: sweet goods, cookies, donuts, desserts as well as a full spectrum of whipped toppings and icings & fillings.
Deliveries: National distribution through local and broadline distributors. Mimimum orders vary across Canada.
Our technical team of skilled master bakers and baking scientists is dedicated to helping our customers succeed. Through our innovative Baking Center ® in Milwaukee, we offer support and leadership to the baking industry. By introducing innovations and sharing them among our customers, we facilitate the creation of new products and advancements in the baking processes.
Strong relationships and support have always been the formula for success.
