Campbellford, ON: Home of the cream-filled dougnut
BY NAOMI SZEBEN
THE “YEAR OF REGULATORY CONFUSION”
There’s much to consider when it comes to food labelling regulation, and how to define what constitutes a healthy diet. BAC CEO and president, Paul Hetherington coined 2019 as the year of “regulatory confusion” during the panel discussion at the Bakery Showcase in May.
Health Canada’s revamped-yet-vague description of what and how much grains a person should eat in a day, paired with front of packaging laws, leaves much room for misinterpretation. However, the most troubling aspect of the regulatory element was the terminology. The term “unhealthy” could apply to ninety nine per cent of whole wheat, whole grain breads and crackers, as well as white bread baguettes and bagels.
In another study, The British Institute of Nutrition cited in a 2014 study that “The consumption of whole grain foods is associated with many nutritional, health and weight control benefits.” [British Journal of Nutrition, October 10, 2014.]
The Bakery Association of Canada and many Canadian in the food industry are concerned, and they should be. While there have been reductions made to the amount of sodium in the average loaf of bread, there were some gaps in the decision-making process that need to be addressed by Health Canada.
There is some alarmism among the populace as to how wheat or grains are seen as “unhealthy.” Even some nutritionists are deeply divided on the subject of the health benefits of whole grain bread. When an American cardiologist named William Davis, MD, published his book, “Wheat Belly” it became a New York Times best seller.
}The British Institute of Nutrition cited in a 2014 study that “The consumption of whole grain foods is associated with many nutritional, health and weight control benefits.”
However, many nutritionists pointed out that many general medical practitioners didn’t study nutrition, and Davis cited as an example. Davis claimed that eliminated all wheat and breads would help patients lose weight and gain energy. He never conducted any scientific studies prior to his claim. Medical critics such as Joe Schwarcz of McGill University stated in an interview on CBC’s Fifth Estate, “This is one of these arguments that has one smidgen of scientific fact to it, which is then exploded into a whole blob of nonsense.”
The Canadian Celiac Association, the American Heart Association, the Obesity Society and the American College of Cardiology all refuse to endorse gluten-free diets for anyone who does not have celiac disease.
Ultimately, the decisions behind what we eat, and how comes down to a need for research and unbiased study. Currently, there is what the CBC’ coined “The War on Wheat,” something that leaves both consumers and baking industry stymied. We want to be healthy, but what is healthy?
If we can agree to a regulatory body that has the time, the resources and the luxury of time to research the long-term effects of wheat and flour on a body, we might get closer to that answer. Ultimately, the answer lies in what individuals determine makes them feel better. How can we judge what makes us feel better?
When we have charismatic doctors hawking best-selling books and studies that might be funded by a special interest group, the public has a reason to feel cynical. How the public does its own research is cause for alarm, in itself.
A quick Google search and a rapid scan of the first hit is deemed adequate information to form an opinion, but few follow through with reading an entire article; fewer still will read or attempt to find other articles or differing points of view on any given subject. If this is where information is headed, research and health can only decline. / BJ
JULY 2019 | VOL. 79, NO. 7
EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244
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John Kirkpatrick. Buns and Rolls Expert.
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briefly | New business launch for Bundy Baking Solutions | Electrolux announces a new head of sales operations | Kason offers rapid shipping. | for more news in the baking world, check out our website, www.bakersjournal.com
Bundy Baking Solutions launches new business
Bundy Baking Solutions announced the launch of a new business, Synova LLC, to manufacture and distribute baking release agents.
The new business, located in Westerville, Ohio, will offer release agents for baked goods including bread and cakes, as well as food-grade release agents for troughs and other bakery equipment.
The 70,000 square foot facility has been fitted with new, state-ofthe-art equipment with automated manufacturing systems to meet the highest sanitation, reliability, quality and sustainability standards. Synova will employ up to 20 people including a team of experienced R&D scientists for product formulation and new product development.
“We are very excited to add high-qual-
ity release agents to our product offering,” said Gilbert Bundy, the Bundy Baking Solutions CEO in a press release. “The new release agents combined with our pans, pan coatings, pan refurbishment services and experienced sales force gives us the ability to provide comprehensive service to our customers to ensure they get the longest, most productive life out of their baking pans.”
Synova products were available on the market as of May 2019.
Electrolux announces new Head of Sales Operations, North America Canadian cake decorating winner
Electrolux Professional North America would announced the creation of a new role in their evolving and growing organization. The company announced that the industry veteran Mike Tokach will join the Electrolux family of brands in the capacity of Head of Sales Operations for North America.
The newly created position will work with bringing together Electrolux and Grindmaster-Cecilware processes and procedures into a common platform and approach. Mike will be reporting to John Evans, Head of the Americas for Electrolux Professional. Reporting to Mike will be the teams of Customer Service, Logistics, Planning, Pre-Sales, and Administration for the Charlotte, North Carolina, and Louisville, Kentucky, campuses.
As Electrolux acquires new companies, Mike will also play an integral role in bringing the acquired business in-house in a timely and efficient manner. Mike has worked in Customer Service, Supply Chain Management, and Sales & Marketing for the last 25 years, with the most recent decade being in the Food Service Market. Mike earned his Bachelor of Science degree in Secondary Education Mathematics from Bloomsburg University of Pennsylvania and his Master of Science degree in Organizational Management from the College of Misericordia.
Before accepting this position, he served as the Field Marketing Director for Welbilt, Inc. He brings experience and a proven track record in process improvement initiatives, team building, and improving customer satisfaction.Mike will be based in Charlotte. In his spare time, Mike enjoys the outdoors, especially hiking and fishing. Mike and his wife, Carmella, have been married for 25 years and are proud parents to one son, Gabriel.
The winner of IDDBA’s 24th Annual Cake Decorating Challenge was Joni Graham of Carmen’s Independent CityMarket of Toronto, Ontario. Second place went to Jess Tatham of Publix Super Markets Inc. Third place went to Dana Nygaard of Hy-Vee.
Three top supermarket decorators competed in a three-day Cake Decorating Challenge where they created a variety of themed cakes. Attendees were able to vote for their favorite cake decorator each day for the People’s Choice Awards.
The People’s Choice Award winner for Sunday, Monday, and Tuesday was Dana Nygaard, Hy-Vee Inc., Robbinsdale, MN.
Kason offers rapid shipping on certain products
Certain models of Kason Centri-Sifter™ centrifugal sifters are now available for shipment in 5 to 7 business days through a new QUICK-SHIP program announced by Kason Corporation. The program applies to a selection of standard gravity-fed models, as well as in-line pneumatic configurations of
Centri-Sifter™ centrifugal sifters for sifting, de-agglomerating and dewatering of granular materials ranging from dry bulk solids to solids-laden slurries, including moist materials that tend to ball or agglomerate.
Models qualifying for quick shipment include the EZ -Clean Food Grade 3-bearing design with shaft-end bearings
and hinged overs end cover, as well as the EZ-Clean Food Grade cantilevered shaft design with inboard bearings and hinged overs end cover that allows the screen cylinder and helical paddle/feed screw assembly to slide freely from the shaft end for sanitizing and inspection.
Units offered through the QUICK-SHIP program are available to industrial, as well as Food Grade standards.
But what is it Canadians have with poutine? According to people we asked, the brown sauce is the best thing Canada has to offer... comfort food at its finest and food only tasting good when it is covered in gravy and cheese curds.
We believe that baked products from our gluten free mixes, our malts and sourdoughs, as well as our bread mixes and cake mixes already taste fantastic on their own, or maybe with some butter. But hey, who are we?
We want to become a part of you, Canadians, and we will do everything to meet your needs, so here you go... poutine on white breads.
From chef stations for small kitchens to dairy alternatives, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Vulcan introduces chef station for small kitchens
“Small kitchen” and “precision cooking” are no longer mutually exclusive with Vulcan’s introduction of a new kind of multi-functional cooking platform.
Known for its quality, energy efficient commercial cooking equipment, Vulcan is introducing the Versatile Chef Station, a compact, cooking station that is already winning awards thanks to features that allow chefs to maximize every inch of space while streamlining their workflow.
“In every kitchen, regardless of size, space is always at a premium,” said Chris Stern, Business Unit Manager in a press release. “Knowing this, we designed the award-winning Versatile Chef Station to provide every last inch of functionality and efficiency in a compact footprint. With multi-function cooking capabilities, the VCS makes the whole kitchen more efficient by freeing up other cooking platforms, saving on costly hood space and reducing clean-up time.”
The Versatile Chef Station’s unique design and multifunction capabilities are winning industry accolades. The
National Restaurant Association® named Vulcan’s VCS as a recipient of the Kitchen Innovations® 2019 Award, presented by the National Restaurant Association Restaurant, Hotel-Motel Show. The VCS also received the 2018 StarChefs International Chefs Congress Innovator Award for Heavy Equipment, and the Editor’s Choice Award in New Equipment from the Hotel Experience Show. The Vulcan VCS acts as a griddle, fry pan, stock pot, saucepan and rondeau pan all in one.
The cooking surface of the VCS is a shallow well that can be used for searing, braising, simmering, steaming, boiling, shallow frying, sautéing and reheating. A double well setup measures just 36 inches wide, while a single well setup measures 18 inches wide. To change between cooking methods, chefs need to only turn a knob.
For additional safety, the water control is locked out while the VCS is in fry mode. During cleanup, waste liquids can be drained into a pan, six-gallon shuttle or directly into the floor drain.
Dupont whips up plant-based cream
Vegan-friendly and plant-based creams are gaining popularity in the baking industry, and Dupont is applying for a patent for its Grindsted line of dairy alternatives.
The advantages to this line of dairy-alternatives — aside from the current trend towards plant friendly ingredients — is that it is marketed as being process tolerant and does not interact negatively with other ingredients.
Grindsted LBG can be applied to products such as ice cream, sauces, dressings, dairy desserts, fruit preparations, beverages and cream cheese. The Grindsted line features seven variations, including the Grindsted LBF-Organic label, which can applied to strict organic food products.
The line also includes Meyprodyn, a cold soluble for unheated products, that can be applied to dairy desserts and liquids such as sauces, drinks and dressings.
DuPont Nutrition & Health uses locust bean gum, which is an all natural vegetable gum extract from the seeds of the carob tree. The company claims to be the largest producer of locust bean gum and states it has more than 60 years of experience manufacturing locust bean gum products.
Ashworth releases new conveyor belt design
Ashworth released SpiralPlast, a new line of all-plastic low tension spiral belts. Applications that require optimum product support and product release will benefit from SpiralSurf’s curved surface design. Where the unique open area design of SpiralFlow provides unmatched air circulation for shorter dwell times and increased output. Both belts feature a one-of-a-kind load-sharing outer edge hinge that increases belt strength and extends belt life.
SpiralSurf and SpiralFlow are available in one and two-inch pitch, various materials and colors, along with guard edges and lane dividers. SpiralPlast belts can be used in both new and existing spirals. Installations and complete refurbishments are available through Ashworth Factory Service.
Ashworth Bros., Inc., headquartered in Winchester, Virginia, manufactures and services both metal and plastic belting for straight running, turn-curve, low tension, positive drive, and self-stacking spirals.
Only IBIE 2019 delivers a world of business-boosting benefits in one streamlined event. Whether you’re connecting with potential business partners at the All-American Tailgate Welcome Party, getting inspiration from the Virtual Reality Bakery Tours or discovering your “aha!” moment in an expert-led education session, you’ll find limitless opportunities to grow your skills and improve your profitability at the largest, most comprehensive baking industry event in the Western Hemisphere. IBIE happens every three years — don’t wait until 2022!
‘DOOHER’ THE RIGHT
RIGHT THING
The winner of the 2019 Jake The Baker contest was Dooher’s bakery, of Campbellford, Ontario. Bakers
Journal spoke with Alannah Haig, marketing and advertising coordinator for the bakery, who started working eleven years ago at Dooher’s, when she was just fourteen. This speaks of the devotion that previous employers, and clients have for the popular bakery. Haig even refers to herself laughingly as ‘the adopted Dooher.’ “For me, Dooher’s has turned into a hobby, something I enjoy doing, rather than a job. I’ve always felt that I was part of the family.”
Neither of the owners, Cory nor Pete were able to come to Montreal to personally receive their Jake the Baker Award, because they were doing what they do best: Celebrating with gratitude. They were busy throwing a town-wide party complete with free barbecue, free concert and a charity raffle to raise funds for their hospital. The reason for their absence from the Bakery Showcase was a sweet one. Literally.
}Weeks before Dooher’s Bakery won the Jake The Baker Award, the bakery also won the “Sweetest Bakery in Canada” contest, a national philanthropic award that recognizes bakeries who impact their community in special ways. In typical Dooher fashion, they didn’t keep the award money for themselves: The family-run bakery decided to host a giant party as a gesture of thanks to their town that nominated them for the philanthropic award. Unfortunately, the date of the celebratory celebration conflicted with the Bakery Showcase, and the Dooher’s remained in Campbellford.
Opposite page Dooher’s cream-filled doughnuts are the bakery’s claim to
“Cambellford
is home of the giant two dollar coin, but I think people here say it’s the home of the cream-filled doughnut.”
– Alannah Haig
town, and a small-scale, family-owned bakery, we’ve always been really involved.”
This much-awarded bakery has a heart as big as the Giant Toonie that makes Campbellford famous. Since the bakery’s launch in 1949, the Dooher clan was very committed to its community.
Haig explained, “not only is the Dooher family already a huge part of the community, in supporting the hospital and bigger organizations, but because we are a small
“Don Foods gave us $5000 to do whatever we wanted with the money,” Haid stated. “We decided that we wanted to put it towards a full, all-out, community-wide celebration. There’s a free barbecue, free doughnuts, free live music at the arena, free dancing, free raffle... everything. The profit we make from the raffles are all donated from the local businesses. We approached the businesses throughout Trenton-Hills, advising them that this party is happening.” Haig approached the local businesses to ask if they would donate items for the raffle table. The response was immediate and generous. “We’ll be attracting an audience from far and wide. They knew that money is going to back to the community.”
Dooher’s bakery donates generously to
their local food bank, as well as to two schools breakfast programs. The family bakery also makes sure that the food bank is well stocked prior to large holidays. “We would contact them on Christmas eve, the Saturday of Thanksgiving or the Sunday of Easter and say ‘we’re going to be closed for x amount of days, we’d like to fill all the freezers over there.’ Now, it has happily turned into a weekly pickup, so we don’t even have to call them, we don’t have to tell them when we have too much. They are just always there every Wednesday and they know that they get whatever day-olds we have up until Wednesday, and that includes Monday or Tuesday, if there’s any. They know that they get to fill their freezer and they can take as much as they have room for.”
Dooher’s bakery provides baked goods from sliced bread to bagels for Hillcrest High school’s breakfast program. “From what I’ve heard, the bagels are the most popular, and the first to go,” adds Alannah. “I can remember when I was in one of the local public schools, it started up when I was there. It seems like after that, the high
Standing L-R: Madison Hay, Nichelle Fife, Kerry Pollack, Evangeline Dryburgh, Abby Pearson, Trystyn Hislop, Debbie Fillier, Vicky Foster, Lucille Orlando, Candace Wannamaker, Mara Pearson, Amy Spencer, Rachel Stapley, Alison Hart, Alannah Haig. Front sitting L-R: Christine Dooher, Jeremy Finch, Cory Dooher, Spencer Finch, Peter Dooher.
fame.
school and the public school were on board as well. It’s not something Dooher’s initiated, but it’s something that we definitely support.”
Having students who work at the bakery means that Dooher’s gets an “inside scoop” on the needs of the teens and the community. “The Doohers have been involved for a long time with all three of their kids, so they know what it’s like. We know first hand what’s going on. We know if there’s a fundraiser that the high school is doing. They know to bring a letter to Dooher’s.
‘Oh, I work there, and I know they’ll happily give us a donation,’ Haig smiles. “We’re very fortunate to have such good students every year and be able to have that partnership. I couldn’t imagine not having to package bagels and sliced bread for the schools. It’s just part of the job, and a weekly task and we don’t know any different. It’s just what we do.
All the money from their May 4th celebration went to the Campbellford Hospital. “They have to replace all of their IV pumps...they are thousands of dollars.
So we’re hoping to purchase at least one or two of those on their behalf. It’s something that I’m sure they heard through the grapevine, but as for the hospital itself, it will be a surprise to their foundation.”
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Harry and Christine, Pete Dooher’s parents and the founders of Dooher’s, set an example for their children when it came to community involvement. “Pete took it upon himself to partner with the hospital and put on these high-end, five star gala dinners,” explained Haig. “The tickets were a couple hundred dollars each, and all of the money went to the hospital. The first gala dinner took place in our local curling club, and continued for four years. I know we always hit capacity for the attendance.” The popularity of the event brought together the town adults as well as the teens. “All of us students at the bakery, we would be the servers. It was great for us because it was a volunteer opportunity, but also a way for people to get to know of us outside of the bakery. It was great to establish a connection with the people in the community.”
“We raised hundreds of thousands of dollars, and all of that went to the hospital,” added Haig. “It was all started by Peter Dooher.” He approached the hospital board and foundation with his fundraising idea, and the gala dinners remained popular for four years.
“As for why they didn’t go on longer than four years, it’s one of those things, even though everyone is a huge supporter, after a few years, they’d want to switch the event up.”
Campbellford is known for its philanthropic bakery that won two different awards in one week, but it’s famous its pastry, too. Dooher’s speciality? Haig answers without hesitation. “The cream-filled doughnut. It’s pretty basic, but it’s mind boggling how insanely popular it is. Seasonal visitors...they come from everywhere for those doughnuts.”
“When we post a picture of then on one of our social media sites, everyone from literally, around the country will comment and say, ‘oh, I miss those!’ ‘I remember those, I live in Vancouver now, and I remember when I travelled through Ontario, that was a musthave...’ Cambellford is home of the giant two dollar coin, but I think people here say it’s the home of the creamfilled doughnut.” / BJ
Baking Association of Canada hosted the 2019 Bakery Showcase event in Montreal May 5th & 6th at the Palais des congrès. This year’s trade show was almost 15% larger on the exhibit side and the number of attendees grew 8% compared to the previous edition in 2015. The total number of participants was more than 1,600 combined both days.
The trade show floor had exhibitors ranging from companies that manufacture, market, distribute and
broker, baking ingredients, baked products (fresh, proof & bake, parbaked, freezer-to oven, thaw & serve), baking equipment, supplies, packaging, technology and services. Attendees to the event were wholesale and commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains / mass market / supermarket in-store bakeries, c-stores, food service establishments (restaurants, cafes, hotels, caterers),
specialty & artisanal bakers, food importers/exporters, brokers, professional baking schools, consultants, and government buyers.
New to this year’s show was the MAPAQ QUÉBEC BAKERY PAVILION.
The Québec bakery pavilion featured local bakeries and other suppliers known for their inventive, value-added, finished and or semi-finished bakery products, ingredients and services. This Pavilion was made possible with the generous support of Le ministère
Thank you to 2019 Sponsors
Bakery Showcase 2020: New location in Toronto!
de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ).
This year’s conference program covered the current baking industry regulatory overload and e-commerce on day one and day two offered topics on what is happening in food - from clean label to cannabis, and the final session addressed the critical labour shortages in the baking industry.
On the trade show floor, Sunday’s Feature Area was “Custom Edible Creations” by Algonquin College Chef Catherine Beddall. Catherine is a published pastry chef instructor from Algonquin College’s Baking and Pastry Arts program. An expert in crafting natural-looking flowers and figurines, Catherine demonstrated step-by-step how to create three different types of amazing, hand-shaped exotic flowers
to help you understand the intricacies involved in creating these edible works of art.
Monday’s Feature Area produced by the Association des Boulangers Artisans du Québec showcasing “Works Of Art”. Artisan bakers entertained delegates with demonstrations and activities that captivated the interest of the floor’s diverse audience. The participants were student bakers matched with their mentors, together they prepared exceptional baked masterpieces. A highlight for attendees was the amazing precision of their art and display of their one-of-a-kind baked products.
On Sunday night the Conseil de Boulangerie Québec (CBQ) & Conseil de la transformation alimentaire du Québec (CTAQ) held a special evening of cocktails & dinner featuring Chef Martin Juneau at the Société des Arts Technologiques.
An added bonus this year was one Badge = access to attend two trade shows!! Bakery Showcase 2019 & CHFA Quebec event (produced by the Canadian Health Food Association) were concurrent trade events at Palais des congrès this year, registered delegates for either show were able to attend the other at no additional cost. This provided new attendees for each shows exhibitors to showcase their products and services to new markets.
BAC would like to take this opportunity to thank all the event sponsors, exhibitors, attendees, media partners for their support in making this event a success.
Bakery Showcase is the only baking industry trade show & conference in Canada for business opportunities, educational experiences, showcasing the baking industry’s talented works of art as well as featuring the industry’s newest ideas, innovations, products, and services. BAKERY SHOWCASE 2019 was produced by the Baking Association of Canada (BAC) in partnership with the Quebec Bakery Council (CBQ). BAC is the industry association representing Canada’s over $8 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.
April 26 & 27 2020
BAKERY SHOWCASE 2020 (TORONTO) IS MOVING TO THE TORONTO CONGRESS CENTRE
Next year Bakery Showcase in Toronto will be held April 26 & 27, 2020. The big news is that the event will be held at the Toronto Congress Centre located at 650 Dixon Rd, just minutes from Toronto’s Pearson Airport. Bakery Showcase was last held at the Congress Centre in 2008 and provides ample exhibit space, seminar rooms, free parking and nearby hotels. Exhibiting information for Bakery Showcase 2020 will be released later this year.
Q&A
Janice Best spoke with Bakers Journal to learn about the best way to WORK WITH FROZEN, OR REFRIGERATED DOUGH. What is the safest way to use it? Can it be re-frozen safely? Does the type of dough affect the way it is frozen? How long is the average shelf-life of frozen pastry or bread dough? Bakers Journal shares insights in to bringing out the best of your products using frozen dough.
BAKERS JOURNAL / What are the main safety concerns for storing and using frozen dough?
JANICE BEST / In the frozen state, doughs are well preserved from a food safety perspective – meaning freezing such dough will inhibit any pathogen growth but will not destroy any pathogens that are already present. As a result, freezing dough does not make a raw dough safer. Proper handling and complete cooking or baking are both required to provide a safe end product for consumption.
BJ / Are there any differences in storing/using frozen phyllo, flatbread or chop-croute (flaky pastry dough)?
BEST / While there are different quality considerations for various dough types, freezing allows for safe storage of all doughs.
BJ / How should un-used leftover frozen dough be used?
BEST / Safe handling practices for frozen dough that has been thawed are to refrigerate it and use it within a short period of time, or – if you’re unable to use it quickly – refreeze it immediately,
destroying the gluten network. With proper yeast and protein levels, and a freeze to thaw cycle less than three days, frozen dough should perform well up to four months. After four months, quality may decline. The producer will determine the optimal shelf life. Non-yeast doughs can last up to a year and can be refrozen if wrapped and stored properly.
BJ / What is the longest (average) time frame for frozen dough’s storage?
“Food safety is not an issue as long as it stays frozen, and the dough is thoroughly cooked or baked prior to consuming. The typical shelf life of frozen dough is 6 months.”
understanding that the quality of the dough could degrade.
BJ / What time frame should dough have before it gets used (what is its best-before date)?
BEST / With yeast-containing frozen dough, the flour should be high in protein and of good quality. As it ages, the yeast dies and leaches glutathione,
BEST / There are a couple of issues at play with shelf life: food safety and product functionality. Food safety is not an issue as long as it stays frozen, and the dough is thoroughly cooked or baked prior to consuming. The typical shelf life of frozen doughs is 6 months. After that, there can be challenges with bake volume and getting the desired light, airy textures becomes more difficult. However, some frozen doughs can have a one-year shelf life. / BJ
Janice Best is the director of product development and technical solutions Canada at Ardent Mills.
Frozen dough and pastry can save time and floor-space for groceries and small cafés that don’t have room for working with laminated, raw dough. Bakers Journal Q&A on frozen dough helps small bakeries offer fresh options without compromising food safety or flavour.
IBIE 2019’S FOCUS ON EDUCATION
The baking industry is beset with many challenges: from finding and training staff, to using technology to keep cost low and productivity high. The International Baking Industry Exposition (IBIE) had increased their educational element at this year’s trade show to help attendees best learn to adapt and thrive in a baker’s world.
Where does the line between tradition and
modern blur? How can a bakery manage to keep up with the slow food movement with slow-fermented bread, or a farm-to-table bakery without being familiar with blockchain technology?
Fortunately, IBIE has anticipated these questions and established their classes around the most pressing concerns for today’s baker.
The IBIE’s staff had pulled together an overview of ecological practices within the baking industry. As Robert Benton, the Chief
Supply Chain Office of Flowers Foods states on IBIE’s blog: “There are seemingly endless ways that we, as members of the baking industry, can help create a healthier planet. And IBIE makes it easier than ever to shop sustainable suppliers— from organic and fair trade ingredients to zero waste equipment. Not to mention our Best in Baking Awards that recognize suppliers that foster energy conservation, reduced water usage, a decrease in landfill
waste, healthy living and/ or a reduction of the overall impact on the environment. These suppliers will be featured in the BEST in Baking Lounge in the Grand Lobby and designated in the Official IBIE Directory.”
The artisanal section of the education promises to bring innovation to the attendees: Courses such as, “Classic and new-style breakfast pastries,” “from flour to finished product: formulation with high resistant starch wheat flour,” “ancient grains aren’t
The International Baking Industry Exposition brings a wide range of experts and expertise to the IBIEducate programs.
just for show,” and “old world and innovative artisan breads” are among only some of the courses featured this year.
For those who wish to upgrade their decorating skill set, there is an art to creating “a $7 cupcake,” which focuses on creating “trend worthy products” that create your brand. Many attendees may be bakers, but are the bakers marketingsavvy? For the bakers who know their craft but want to expand their reach, learning how to use social media as an advertising tool is an all-important skill. “How I reach 3 million people a month in today’s online world” with Gemma Stafford promises to address the use of influencers to gain an online following.
From baking techniques to marketing; from retail tricks to technology, IBIEducate has anticipated the main challenges today’s baker faces, and offers informative classes addressed by experts in the field.
For those who want to improve their business savvy in the bakery, classes such as “Visual analytics for improving bakery operations,” “RPIA Business of Baking for Beginners” and “sustainable growth practices for the small business
owner” are some classes to help those in the Business of Baking (BOB).
For those who curious about more technological innovations, “How IOT (Internet of Things) is changing bakery maintenance” shows how the IOT helps bakers learn to keep cost down by learning more about their equipment. “Robotics-Based Packaging Systems are simpler than you think,” “digital transformation in the retail bakery” and “E-Commerce for your business: Is it worth it?”
Terms like sustainability and food waste are gaining ground in the food industry. Does your company know how to deal with food waste? Are your ingredients local enough, clean-label or organic? How can you market to a clientele that are interested in these factors. Fortunately, IBIEducate offers courses in keeping with such concerns: “Sustainable growth practices for the small business owner,” “food waste — How to fight it with sustainable enzyme solutions,” “Navigating Prop 65 and preventative strategies” and “Clean ingredients panel.”
“The IBIE Committee has been working hard to ensure we’re delivering maximum value to IBIE attendees, and
I’m personally looking forward to our new offerings around the artisan movement. The two Artisan Marketplaces in the exhibit hall will bring together the biggest names in baking and feature unique, interactive experiences sure to inspire artisan and specialty bakers and
further the passion for their craft,” said Joe Turano, the president of the Turano Baking Company.
This year’s IBIEducate promises to bring the newest techniques, latest information and the best that the field has to offer to everyone in the baking industry. / BJ
LALLEMAND CANADA
Tel.: (800) 840 4047 or (514) 522 2133 baking@lallemand.com www.lallemandbaking.com
Photos from 2016 show attendees and exhibitors marvelling at the broad range of booths, products and industry experts to answer questions.
frozen dough guide & directory 2019
BAKEMARK CANADA
Canada Headquarters: 2480 Viking Way, Richmond, BC V6V 1N2
Corporate Headquarters: 7351 Crider Ave, Pico Rivera CA, 60660
Corporate Line: (562) 949-1054
Contact:
Richmond: Ryan Ward (604) 303-1700
Calgary: Chris Rossnagel (403) 243-5493
Edmonton: Renee McCarty (780) 483-2831
Toronto: Sabatino Cipro (647) 821-9975
Montreal: Nancy Beecraft (450) 667-8888
Winnipeg: Frank Santilli (204) 774-2424
Website: https://yourbakemark.com/en/
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 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).
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
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
Address: 1260 Creditstone Rd, 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. ciabatta breads, 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
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.
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
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.
Major customers: Bakeries, in-store bakeries, wholesale bakery manufacturers, restaurants, food service, 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 25 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 moto: 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
2019
frozen dough
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: Peter Melnyk
Tel: 1-905-265-4300
Website: www.richscanada.ca
Product Offered: Rich’s has an extensive lineup of breads and rolls, including Roll Dough, ParBaked 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.
¦ concepts for success ¦
BY DIANE CHIASSON
CREATE A SURVEY IN UNDER 10 MINUTES
Surveys aren’t hard, and you can find and use data to learn how to get and keep new customers
According to LinkedIn, it costs between four to ten times more to acquire a new customer than it does to keep an existing one. Whether you are already operating a bakery or thinking of opening a bakery, customer feedback is vital in the bakery business. One of the easiest ways to do this is by conducting a brief customer survey. Owning a successful bakery is all about knowing current trends and keeping your existing bakery customers happy. A survey will provide you a wealth of information about how your customers feel about the quality of your food and beverage, menu, services and customer experience. Your customers have busy lives, so sometimes you will need to do something extra to sweeten the deal in exchange for their valuable feedback. Offering them a discount, coupon, gift card, free dessert or drink, and other freebies as an incentive to complete a survey will certainly get more of them to participate. Just follow these survey tips to get the feedback you need to make improvements and attract more patrons.
}The best surveys are short and should take less than 10 minutes to complete: a 10 question survey will give you a good idea of your customers’ satisfaction.
which are some of the best free services to use. They allow you to easily create surveys, collect the data, and analyze it.
Once you have created your survey, you can send it to your bakery’s email list, share it on your social media accounts, and post it on your website.
KNOWING WHERE TO START
I suggest that you define the goals of your survey in advance. Do you wish to gain a general overview of opinions about your bakery, or something more specific about your new menu? You can definitely obtain customer feedback in the form of comment cards, individual phone calls, through an emailed or texted receipt, or through your POS system. You could also ask in person, or check comments and reviews on Yelp and other review sites. If you already have an existing customer base, you can collect customer feedback through an online survey tool, such as Survey Monkey, Google Forms or Typeform,
You could ask many questions but don’t make it too long. The best surveys are short and should take less than 10 minutes to complete. A 10-question survey will give you a good idea of your customers’ satisfaction.
SAMPLE BAKERY SURVEY QUESTIONS
I have listed some questions for your survey, below. I don’t suggest that you use all of them, as no will take the time to answer them all. Just look through the list and decide which 10 best questions you need answered for your business.
• Was this your first time at the bakery?
• When was the last time you purchased a product from us?
• How did you hear about us?
• How often do you visit us?
• Are our hours convenient?
• Were you comfortable in our bakery?
• Do you find that our bakery is family-friendly?
• How satisfied are you with the product selection?
• How satisfied are you with the quality of our bakery products?
• Were you pleased with our beverage selection?
• Do you consider our bakery to be value for money?
• How would you rate your overall satisfaction with us?
• How quick or adequate was the speed of service?
• Was the staff friendly?
• How would you rate our staff’s ability to meet your needs?
• How would you rate the cleanliness of the bakery?
• Would you recommend our bakery to family or friends?
• Did you like our website?
• How likely is it that you would come back?
You should not conduct a survey without asking these two important questions:
•What was the best part of your visit?
•What was the worst part of your visit?
OTHER CONSIDERATIONS
Make sure that you test your survey before sending it. You should add a comment box to your questionnaire, as this will give your guests the opportunity to share other thoughts and suggestions. You could also add, “Please suggest how we can improve our products/services to better serve you.” An email box should also be added to help you gather your guest’s email address which can be used for further marketing campaigns.
I am pretty sure that you have a good understanding of your current customers but it’s still good business sense to survey them at least once a year. If you want to improve your menu or service, there is no better tool than a customer survey. / BJ
© 2019 Chiasson Consultants Inc. All rights reserved.
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
Phone 705-826-2254 | 1-888-599-2228, ext. 268
Fax 1-866-810-8111 (secure line)
BY JANE DUMMER,
THE COOKIE, RE-IMAGINED
The cookie is evolving, and now fits into the better-foryou snacking trend
While most pastries, cookies and cakes are considered a decadent treat because they are usually high in calories and lack essential nutrients, an evolution has been happening: Meet the better-for-you cookie. When the thought of having a cookie to start your day or after a workout may still seem foreign but when you think about the possibilities that include convenience, portion size, and the unlimited number of healthful ingredients that can go into a cookie formulation, it makes sense. This trend was in full force at The Winter Fancy Food Show held in January in San Francisco. I saw better-for-you cookies and cookie bites all geared towards the health conscious consumer purchasing more grab-and-go options.
}Oats and dried fruits add sweetness and fibre, elevating cookies into a healthier snack.
“Now there are far more options that not only taste great but are low in calories, are gluten free, with non GMO and organic lines… we believe there will be more innovative cookie launches with a health focus over the next few years.” - Jim Kavanagh
At the show Sue Kakuk, CEO and founder of Kakookies, a Minnesota certified woman-owned business based in Minneapolis was showcasing her cookie line. Like most food entrepreneurs, Kakuk identified a need when her daughter was a collegiate cyclist and witnessed the team stopping at Dunkin Donuts to fuel up before their races. Kakuk explains, “I crafted an on-the-go cookie made with whole grains and healthy ingredients that would sustain their energy and satisfy their hunger. In a world bursting with ultra-processed energy snack bars, I wanted to create an alternative with the soft baked deliciousness and comfort of a cookie but the nutrition of an energy bar. Good anytime, anywhere. That’s why we call it a cookie re-imagined!”
Kakuk’s homemade idea turned into a business line of cookies made without wheat, dairy, egg and soy because Kakuk observed people with food allergies and
dietary restrictions had limited options. “We rely on simple ingredients to carry the flavour while offering healthier calories, not empty ones. The short ingredient list includes oats, nuts, chia seeds, and antioxidant rich dried fruits. No protein powders or other ultra-processed ingredients. The shelf-life is up to six months. The cookie retails for around $2.39 USD. Our current market distribution is one third across each grocery, foodservice, and e-commerce. The top three selling cookies are Cashew Blondie, Boundary Waters Blueberry, and Dark Chocolate Cranberry. I predict our newest flavour launch, Peanut Butter Chocolate Chip, will be in the top two by the end of the year.”
I’ve noticed a shift with my clients, other SMEs, artisan bakeries and home bakers crafting better-for-you cookies and bites. There is definitely a social media surge with breakfast cookie options. Often these recipes are made with healthier fats and are lower in sugar than the typical indulgent cookie. Breakfast cookies can be made in batches and refrigerated or frozen for the future. Beyond breakfast, these options are perfect as a shelf-stable grab-and-go snack all day long, as well as a healthy post workout choice.
Jim Kavanagh, Founder and President of Brandseed Marketing, located in
Toronto agrees, “Functionally, cookies were mainly offered as a comfort food but were high in calories. Now there are far more options that not only taste great but are low in calories, are gluten free, with non GMO and organic lines. As well, there has been a shift to unique flavours which are directed toward adults. We are seeing new formats in the category in addition to the normal cookie shapes. We believe there will be more innovative cookie launches with a health focus over the next few years. Four years ago, Brandseed Marketing launched Gluten Free Bites. It’s now one of our largest brands and continues to grow.”
In my October 2018 Bakers Journal column about Keto Baking, I featured an innovative cookie launch by Nui Foods in Southern California. The founders were both living the keto diet and wanted to create a snack that was ready-to-eat at home, work, and at the gym. Their positioning is low sugar because it’s more relatable to a larger market, plus it also fits in the keto category. Since my column was published last fall, Nui Foods appeared on the reality show, Shark Tank. They came away with a $300,000 for 25% equity deal from Major League Baseball Star turned businessman Alex Rodriguez. Now who’s questioning the evolution of the cookie? / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
