BY NAOMI SZEBEN
MEET ‘GOOD NEIGHBOURS’
As I write this, the staff at Annex Business Media have been working from home for over two and a half months. I have been working from home, but still keeping myself connected to the baking industry, though not in as personal a manner as I would like.
I used to go directly into a bakery, chat with whoever was behind the counter, ask what their favourite item was, and speak with the owner. I’d speak with customers, take photos of the area, staff interacting with clients, close up shots of food offerings, and of course, would buy myself a treat.
Today, I can still go in a chat (briefly!) with whoever is behind the counter. I’m mindful of the line-up behind me, so I don’t linger. Any interview I schedule with the owners or bakery staff are all by phone or Internet meetings. A large plastic barrier keeps the staff safe from any customer who isn’t wearing a mask, and after every transaction, clerks wipe down the counter with disinfectant wipes, sanitize the Interac machine and almost every item is behind the counter or safely behind glass in the display case. There are no samples to handle, no clients lingering longer than their transaction, and all line-ups are measured out with a distance of two meters.
The biggest change I’ve observed was how many bakers became “Good Neighbours” providing more than unsold goods at the end of the day. Bakeries and cafés like Kitchen Smidgen and Brodflour have taken to teaming up with unlikely, but ultimately logical businesses to keep each other’s company running.
}By combining products from other companies or affiliating their brands with a company with similar values, these Good Neighbours are bringing communities and businesses together.
June 2020, Bakers Journal unveiled the “Good Neighbour” series. Both Bakers Journal its sister publication, Canadian Pizza magazine are sharing stories of bakers who think outside the pastry (or pizza) box. These restaurants, cafés and bakeries are preventing their staff from drowning in debt by helping keep their neighbours’ heads above water, too. By combining products from other companies or affiliating their brands with a company with similar values, these Good Neigh bours are bringing communities and businesses together.
Previously, bakeries that worked strictly via phone-in orders for pickup now add curbside pickup or direct delivery to their roster. Cafés that marketed their wares through social media or flyers are now updating their websites to include contactless payments, or affiliations with online food delivery services to keep their lunchtime clients. Brunch used to mean a visit to a café; now the social element is added by attaching a zoom link to a brunch order so friends can share baked goods and gossips from the safety of their homes.
JULY 2020 | VOL. 80, NO. 6
EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244
TECHNICAL EDITOR | Julie Istead, Puratos Canada jistead@puratos.com
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In this issue, you will learn about how Brodflour teamed up with a kombucha-brewing company to create a curated, healthy grocery bag for those looking for upscale healthy foods. You’ll read about Kitchen Smidgen, and how they did wonders for a florist shop by offering to sell “cookie bouquets” that paired flowers with flour-products.
Whether your company is working on curbside pickup, or developing your online brand for delivery or take-out, Bakers Journal would love to hear your story, and share your innovations, fears and successes with the world. The pandemic may have changed the way the food industry operates, but at heart, we’re confident that talent and business acumen will help keep your company thrive. / BJ
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briefly | Bundy Baking Solutions announces corporate changes; Cargill announces its sustainable goals for cacao and Electrolux Pro wins another award | for more news in the baking world, check out our website, www. bakersjournal.com
Bundy Baking Solutions
Gilbert Bundy, CEO Bundy Baking Solutions, recently announced global organizational changes including enhanced roles for family and long-time business area leaders.
When discussing the changes, Gilbert noted that “The company has experienced significant expansion over the last several years. Providing global oversight to these critical areas of our business ensures that customers receive the highest level of quality and service around the world.”
Bundy
William Bundy has been promoted to President, Global Manufacturing. His responsibilities include management of all Bundy Baking Solutions pan and equipment manufacturing operations and leadership teams. William has been with company for over 10 years and most recently served as leader of European operations.
Robert Bundy has been promoted to President, Global Coating Operations. He is responsible for the management of all Bundy Baking Solutions pan refurbishment and coating facilities and their leadership teams. Robert has over 15 years of service with the company serving in various management positions for the pan coating businesses.
Jason Tingley has been promoted to Global Innovation Officer. Jason has been with the company for over 30 years and served as Vice President of American Pan for the last 10 years. In his new role, Jason will lead multinational teams focused on new product development and process improvements.
Bundy Baking Solutions, headquartered in Urbana, Ohio, USA, provides baking pans and equipment to the global baking industry with locations worldwide including two facilities in the UK, one in Spain and one in Romania. The family owned group of companies includes American Pan, Chicago Metallic, DuraShield, Pan Glo, RTB, Shaffer and Synova.
Cargill moves towards more sustainable cacao
Cargill announced it is committed to a transparent and sustainable supply of cocoa, which includes improving the lives of farmers and their communities in the five origin countries from where it directly sources cocoa – Brazil, Cameroon, Côte d’Ivoire, Ghana and Indonesia.
“This sustainability progress report highlights how Cargill uses technology to connect every dot in the cocoa supply chain. Maximum transparency in the cocoa sector is critical for making real progress on sustainability. It not only helps cocoa farmers, their families and communities prosper, but also helps protect our planet. I am confident that working with our partners we can continue to make great strides in achieving a thriving cocoa sector,” said Harold Poelma, president of Cargill Cocoa & Chocolate in a statement. Through the Cargill Cocoa Promise, the company hopes to allow for greater transparency on how cocoa is grown and sourced from farmers. Implementation of
child labour monitoring and remediation systems (CLMRS) to address child labour has significantly increased. In addition to Côte d’Ivoire, Cargill also deploys CLMRS now in Ghana and Cameroon, reaching a total of 58,800 farmers in 2018-2019. This extends the reach from 7 per cent to 29 per cent of the total number of farms in the direct supply chain. In 2018-2019, Cargill also conducted a needs assessment for programs to address child labour in cocoa growing communities in Indonesia; a localized approach to CLRMS will follow later in 2020.
Electrolux Professional wins another design award
Electrolux Professional won another design award. The company recently won the Red Dot Design Award, an international competition aimed at all those who would like to distinguish their business through excellent design.
According to the motto “In search of good design and innovation”, the international Red Dot jury - composed of experts coming from all over the globe and different specialist areas - evaluated more than 6,500 smart and innovative entries from 60 countries (with more products submitted to the competition in 2020 than ever before): the Electrolux Professional SkyLine Cook&Chill range has been awarded for its high quality design. “We are honoured to once again receive
the prestigious Red Dot Award: Product Design,” says Michele Cadamuro, head of experience design at Electrolux Professional in a press release. “This award is a welcome addition to the exceptional path that we have been building in product design. It clearly shows how Electrolux Professional can make the difference in the industry for its design excellence, which is always developed around innovation and customer needs. SkyLine incorporates these values, being a breakthrough combination of smart technology and human-centered experience.” Michele Cadamuro, head of experience design at Electrolux Professional, expressed gratitude to his design team who collaborated with him.”
William
¦ new products ¦
From the latest in protective face masks that match your chef’s uniform to the newest sanitary ball valves, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www. bakersjournal.com
Reusable face masks for food industry
Mirvik Uniforms & Merch of Montreal has launched a reusable face mask made using a liquid-repelling, premium twill fabric that prevents penetration of splashed droplets.
The mask is made with the same innovative technology as the company’s chef’s uniform.
“Seeing all the disposable masks and gloves filling up our landfills brought a clear need and awareness for reusable washable masks,” says Victoria Kelechian, partner and chief product officer at Mirvik. “We didn’t want to make just any face mask. Our goal was to make the ultimate go-to option that has it all.”
Along with the water-repellent, twill-fabric technology, every mask has eight layers, three of fabric and five of filters. The PM 2.5 filters are made with activated carbon and last up to five days. There is an exhale valve to allow for easy breathing and adjustable ear loops for comfort and fit.
The Canadian designed and tested masks are made at the company’s plant is in Montreal. They come in reusable, Ziplock-style packaging to ensure minimal contact during shipping and handling, and include information for proper wear and care. Colours include neutral tones of black, grey and a bright blue.
The masks and replaceable filters are available at wholesale pricing and also for retailers to purchase and carry for their customers. For large orders, Mirvik is able to create custom masks allowing companies to integrate their brand’s colours and patterns.
Mirvik supplies uniforms to restaurants, hotels, airlines and establishments in the hospitality and retail industries. mirvik.com
For the latest in new products visit www.bakersjournal.com.
Valworx’s new line of sanitary ball valves
Valworx announced their release of sanitary ball valves.
Valworx Sanitary Ball Valves all comply with applicable FDA, USDA, and 3-A standards.
Valworx sanitary ball valve is suitable for use in food applications.
Highlighted Features
• Available in two-way and three-way configurations
• Pressure rated to 1000 PSI at 120°F
• ASTM 316 stainless steel investment
cast body and end caps
• Triple PTFE/ Viton high cycle live loaded stem seal packing
• Valworx actuator-ready ISO5211 direct mounting pad
• Highly polished internals and end caps with 8-12 Ra finish
• Temperature Rating: -50 to 400°F (-45 to 200°C)
Valworx Sanitary ball valves are available for immediate sale and shipment in sizes ranging from 1/2 to 4 inches. Orders received before 3 p.m. EST usually ship same day.
Double-sided washing station
Vollrath Company has a new double-sided hand washing station designed to give customers and employees a convenient space to wash their hands anywhere.
Outfitted with a pair of sinks separated by a safety guard, each side of the unit features a sink, faucet with foot pedal for hands-free operation, soap and towel dispensers. This wash station can be stationary or mobile and is equipped with a 10-gallon fresh water tank and a 13-gallon waste water tank, making it suitable for both indoor and outdoor use. www.vollrathfoodservice.com/
BY DIANE CHIASSON
DON’T STOP MARKETING, PART 2
Protect your bakery during this economic downturn
Welcome to part 2 of marketing your bakery during this economic downturn. Here are 7 additional ways to market your bakery during a slump:
4. AMEND PRODUCT OFFERINGS
With this current economic situation, you may be faced with budget cuts and tough decisions. Purchasing behavior changes dramatically during economic downturns. It’s the right time to get creative with your menu, pricing strategies, and product mix. People will not stop buying bread, junk food, cupcakes, and other small bakery treats: It’s a known fact that at a time of economic downturn, people tend to visit candy stores more often as they crave sweetness. It has been well documented that sales of candies and chocolates rise when times are tight. That sugar rush calms nerves. These sweet treats are something that you can add to your product mix.
}use them to evaluate your distributors. Be very careful with switching to lower-priced distributors. It can ruin your relationships with your distributors and could affect your brand image. Discuss extended financing or better terms as well as return and refund policies. You should try to get a small discount for paying early such as 1-2 per cent off for paying within 10 days. Consider using credit cards to extend your payables. Remember, the best way to maintain good relationships with suppliers and distributors is pay on time.
6. KEEP EMPLOYEES INFORMED
Great communication will help your team work together seamlessly during these difficult times. As you know, in a bakery, teamwork is vital to keep service running smoothly. You should definitely have quick, regular chats with your employees to see how they are doing. Try
During an economic downturn, people visit candy stores more often as they crave sweetness...these sweet treast are something you could add to your products.
5. SUPPORT YOUR DISTRIBUTORS
This is not the right time to tie up your money in excess inventories. Overpriced supplies can also ruin your budget quickly. As a bakery owner, you need a business partner who will listen to your concerns, who will respond quickly to your bakery’s needs, and who will be as invested in your bakery’s success as you are. A good distributor-bakery relationship is like a marriage. Honest communication is vital. If your distributors treat you poorly, it’s time for a change. Look for vendors in your area that supply bakery stores with items you need. Discuss what really matters to your bakery with your suppliers and distributors. Is it prices, product offerings, delivery timelines, or service? You should rank those four criteria by how important they are to your bakery, and
to schedule meetings with different employees ten minutes before or after their shift just to answer the questions they may have, and to share ideas with you. You will be surprised by what you may learn and how much you will be able to make your employees feel comfortable in just a 10-minute conversation. Studies have shown that feeling valued and appreciated makes employees feel more motivated at work. Make it a habit to compliment your staff for a job well done. Saying thank you also goes a long way; it’s a great way to motivate your employees because it shows the work they are doing matters.
7. KEEP CUSTOMERS TEMPTED
How is the aroma in and around your bakery? Since the weather is a lot warmer, consider keeping your doors wide open. It will not cost you anything to open your doors. You need to tempt your hungry customers and passersby with your mouth-watering baked goods. When you are marketing to your customers, you should always be
Discuss extended financing or better terms with your distributors during this time.
tempting them with new and healthy options. It is perhaps the best time to give a new twist to some of your signature pastries. You may consider developing a whole line of gluten-free foods, dairy-free, sugar reduced, GMO free or even vegetarian, vegan, organic, sustainable, or anything else! You could also tempt your customers with a new flavour or signature cake that compliments your current theme. What about adding decoration, bright neon colours, glitters, and chocolate drips? How about smaller cake portions, single-serve pastries, or comfort food to-go? You should discuss with your staff what makes your bakery stand out from the one around the corner. Is it your creativity in decorating your cakes, or is the excellent customer service that you provide at your bake shop? When marketing your business, emphasize the qualities and products that make your place a great choice.
8. INCLUDE ONLINE ORDERING
Websites are a necessity for any small business to succeed. Being visible and memorable to your customers and potential customers is crucial during this economic downturn. A web presence is a very cost-effective way of letting customers know about your bakery. This allows your business to inexpensively
post up-to-date products and service listings. Even if you have a business that doesn’t normally promote online, you could still have a simple website that contains basic information about your bakery like contact information and directions. You can buy your website domain cheaply and if you can’t build it or maintain it yourself, outsource. It is crucial to have good SEO (Search Engine Optimization) to improve user experience and make your website easy to use. You could post free newsletters about your venue and create articles about your company. You should also have an easy-to-use ordering system on your website, so patrons can order their baked goods online. Include a ‘call to action’ button in the sidebar of your website that says ORDER A CAKE NOW.
9. REVISIT AND OPTIMIZE YOUR ONLINE PRESENCE AND USE SOCIAL MEDIA EFFECTIVELY
Before you post online, take some time to understand social media marketing. On channels like Facebook, Instagram, Pinterest, and Twitter, people don’t like
constant advertising. People like to browse photos, videos, and catch up with family members and friends. It’s best that you find a mix of interesting and entertaining content, education, promotion, and a little conversation. Just be honest and communicate well with your customers. There are some promotional ideas which work well on social media to raise people’s awareness of your bakery’s brand. To give your business a personal touch, try to give readers a behind-the-scenes look into your creative process and introduce your bakery team to your followers. Hold fun contests, offer some freebies, and collaborate with some influencers.
10. ASK FOR REVIEWS FROM YOUR CUSTOMERS
Today’s customers understand the power of reviews, so you should always seek them out from satisfied clients! Rave reviews bring credibility to your business. You should ask for feedback right after a customer purchases a product or service from you. Comments will range in quality, and every bakery will eventu-
ally get some negative ones. It’s very important to respond to any and all reviews that you come across. If someone says they loved your bakery products, respond with a “thank you” note. In case of negative reviews, try to remedy the issue right away and turn the experience around for the customer.
Perhaps the best quote about advertising in a recession came from Sam Walton, the founder of Wal-Mart. When asked, “What do you think about a recession?” he responded, “I thought about it and decided not to participate.” / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
FROM SILO TO TRUCK
COOL LUXURY
With COVID-19 affecting many food industries, and large factories in particular, Bakers Journal was curious to see how Canadian frozen pastry distribution specialist Jessica Pastries managed to thrive.
The Quebec-based company sells frozen luxury and family-sized affordable cakes to supermarkets such as IGA and Sobeys, as well as private label clients. Bakers Journal spoke with Ana Gamboa, the sales and marketing manager for this growing company.
Despite the lockdown, the factory still managed to stay afloat with their supermarket clients. Market research had shown that retail customers wanted some comfort in the form of sweets, and an affordable but luxurious treat was readily available through supermarkets.
“It’s very difficult right now to deal with new customers and with new suppliers. With the COVID pandemic, what we see is that it’s not regular clients or our suppliers [that present a challenge.] It’s very complicated to get in there. However, there is still the private label brand that is working very well for us at the moment. There is a lot of local companies that we need to support.”
Gamboa adds that even if Jessica Pastries doesn’t appear in stores under its own name, she adds they are still incubating the B2C clients.
“We’re still in their minds.”
}“The vegan cakes are very strong on social media. We move about 10, 000 units by Christmas.” — Ana Gamboa, Sales and Marketing, Jessica Pastries
The frozen confection and cake company has a wide range of flavours and products, but at the moment is experiencing difficulty with international export. Trucking and transportation options are limited, so Jessica Pastries is completely SEO-driven, advertising through their website. They are using online marketing and social media to reach new potential clients.
The company’s existing clients are very loyal. Jessica Pastries reached a fandom with their Bûche de Noël cakes, (or known as Yule Log cakes in English).
Gamboa says that while they are not as popular in the rest of Canada as they are French-speaking provinces, people still buy them for “seasonal purposes;” many companies still buy them for staff holiday parties.
Jessica Pastries is using this unexpected downtime to plan their winter inventory and make connections for placing December orders, going into production and also making arrangements for holiday cake deliveries. “Even if this is not the best time for us now,
Christmas is always awesome,” smiles Gamboa. “We’ll start producing in September.
“We do all the Christmas logs for the luxury line and a line of 8-inch fruit cakes. The Christmas log is very popular in Canada; I know that in the United States it’s not as popular, but still, people buy it.”
Jessica pastries makes both a luxurious and lower-end buttercream versions of their cakes to meet all ranges of clients’ budgets. The frozen pastry company uses a seasonal approach in marketing their cakes, but adds a modern twist to traditional creations. Gamboa states that liqueur is having a moment in the frozen cakes division. “We are working with the
Jessica Pastries shares the latest in flavour trends | BY NAOMI SZEBEN
The summer favourite flavour two years running is the Passionfruit Coconut cake.
Bailey’s brand. We now have the license for Canada in order to produce Bailey’s [flavoured] cake. We just launched Bailey’s Brownies in Canada for Father’s Day. And the goal is to continue having more Bailey’s offerings in different types of cakes.” Irish Cream is a very popular flavour, either on its own or paired with chocolate, says Gamboa.
“It’s without alcohol, so it’s going to be a family option.” Gamboa feels that this Irish Cream cake backed with the brand recognition of Bailey’s will make it a holiday favourite. Jessica Pastries will be offering Bailey’s Yule log cakes this year. “People are getting very, very interested in Bailey’sflavoured cakes,” adds Gamboa.”
In preparation for the nation’s re-opening of businesses, and to keep their product line in-the forefront of the minds of their clients, Gamboa is on top of current flavour trends. To keep their factory ready for summertime celebrations, there are red and white cakes for Canada Day flavoured with raspberry, and cakes that appeal to anyone who wants a cake to soothe quarantine-riddled nerves. “The vegan cakes are very strong with social media. We sell over 10, 000 units by Christmas.”
The brand is adding plant-based and vegan options to their line of cakes, though Gamboa admits creating a vegan option for their fruit flavoured line presents a challenge. The company has noticed that there is an increase in request for vegan cakes for younger consumers, and Jessica Pastries has created a private label line for that demographic. “It’s called, Vegan But Not Boring!” laughs Gamboa. (In French it’s called “Végane Mais Pas Plate!”)
The plant-based movement is gaining ground, noticed Gamboa, and the company is ready to provide holiday and luxury cakes to meet client demand. This presents another revenue stream which helps keep the factory running during these economically challenged times.
Gamboa notes that the summertime favourite is the same as last year: Passionfruit Coconut. “This summer it’s also popular again: it’s still passionfruit coconut. Another favourite is the raspberry mascarpone cake.” Gamboa adds that within the next four or five months the company is going to start providing these cakes to Sobeys. “We also sell to Ottawa, to Farm Boy supermarkets and Longo’s in Toronto,” she adds.
Bakers Journal asked if more plant-based options would be available in the next year on account of their consumer research. Despite it revealing this growing demographic, Gamboa replied, the company is not yet ready for that change. “But for next year, why not? I’m going to talk to the chef. With vegan options, it’s very complicated...for example, our Christmas vegan cake is a chocolate vegan log in hazelnut. Yes, it was a challenge, but it’s not as hard as a fruit flavoured vegan option. With chocolate, it’s easier because of the texture of the chocolate.” Gamboa addes that the fruit presents some difficulty in achieving a uniform but pleasing mouth-feel. “For vegan cakes, dark chocolate is a good ingredient - with vegan cakes you can not use eggs or milk, which we usually use in the pastry.”
“Here in Quebec, we are the first supplier for Sobeys … it’s a very successful business model for all Sobeys bakeries in other provinces. However, the problem is that ‘favourite flavours’ are not the same everywhere. For example, here, in Quebec, hazelnut is very popular, it’s our best seller, but in Toronto it’s more about fruit flavours. Unfortunately, we cannot a have a uniform flavour profile for all of Canada.”
The company experiences the age-old dilemma of providing ‘tried-and-true’ traditional favourites while still finding edgy, up-to-the minute trends, or at the very least, finding a unique flavour profile with international flair. “I will say the challenge is that it doesn’t matter what is trending on Pinterest, or what is trendy in Europe. Unfortunately, the buyers for the supermarket - more so in the U.S. than in Canada - are not ready to try these types of cakes. They will say, ‘I’ve already tried it - my clients like the four or five flavours that they are used to.’ They love it, but it won’t sell, and supermarkets need volume.”
Gamboa adds that they still test more unique flavours out with smaller markets, like cafés where they tested a honeysesame cake and a matcha cake with success. She adds that buyers are more likely to be swayed with a new flavour if it is endorsed by an influencer or a local celebrity with some pull. “It helps if there’s a name or a face attached to the brand that they can trust,” suggests Gamboa.
Jessica Pastries plans to expand into the rest of Canada with their cakes, and the gateway to other provinces’ hearts lies with finding a favourite flavour. “With the Bailey’s cakes, we have the opportunity this year to be in all in Sobeys national stores, for all of the western provinces, the Atlantic and Maritimes, too: It is the only cake that is approved, across the board.” / BJ
For more information on frozen desserts, cakes and confections visit www.bakersjournal.com.
NAOMI SZEBEN
BRODFLOUR
The COVID-19 pandemic affected many companies, but it also changed the way bakeries thought about their business. Some bakers learned how to pivot, changing their line of products to match demand and production limitations. Other bakeries teamed up with different companies to create a partnership that celebrates similar ingredients or a shared philosophy. These are the sorts of stories you’ll hear about in Bakers Journal’s “Good Neighbours” series.
Once such Good Neighbour
story is Brodflour, a bakery and fresh flour mill situated in downtown Toronto.
Brodflour sells freshly baked breads and pastry, made from flour they mill themselves.
“On site stone milling is central to what Brodflour is about,” states the general manager, and co-founder, Matt Faust. Its Liberty Village setting means that clients are largely office workers, and as the pandemic surged, clients waned. “It’s an office crowd, so we hadn’t found people were buying a ton of bread or flour.”
The bakery’s entire raison-d’être is pinned on its
flour. The owners, Dara Gallinger and Ronnen Harary wanted to changed the way commercial bakeries work with flour. To get the very best quality and the freshest possible product, they decided to build a business that was both a mill and a bakery. Brodflour stoneground its own flour to be used within 24 hours of milling.
Though flour is what the bakery wants to be known for, the company’s focus is on freshness and high quality grain.
“During this pandemic. It’s actually brought that to light
Brodflour’s clients order hand-made artisanal baked goods made with milled on-site flours.
so we’ve had an inflection point. People are coming in, buying sandwiches and coffee, and that’s great, but we wanted people to see our flour and experience that fresh milled product. And then, the switch flipped.”
The miller vs. bakery dilemma was solved when Toronto consumers had difficulty finding either flour or yeast in their grocery stores.
The bakery decided to sell more flour, but with limitedbakery space, few customers could enter at the same time. The second problem involved creating a new line of clients. While Brodflour already made
brisk business with local groceries and fine food retailers, they wanted to provide fresh flour to home bakers who needed it, and the artisanal label didn’t deter any retail customers.
“We’re offering flour at a higher price point than what you would normally see. It’s a special product. [Flour milling] has definitely made things a lot busier for us. In terms of a sales perspective, what we would sell in flour in one month, preCOVID, we now do in about two days.”
}During the lockdown, the bakery made a choice to keep business running by focusing on flour production. “So we would run our stone mill for two to three hours a day. Now we’ve run it seven to eight hours a day. One of the challenges is being able to keep up with that. Sometimes our bakers share the responsibility of milling, but we do have a full time miller here.”
The bakery continues to make breads with its freshly made flour for customers, but business is now strictly delivery or contactless pickup. “People can just call in, and they pay for their order. We have a table inside, we leave the bread there. And that’s it. Really, the main ways that
we’re getting our product out on the retail side is that our flour is sold retail to some big grocery stores.” The real challenge lies with direct-toconsumer delivery. “We’re still such a small company. We only have one delivery truck.” Faust proudly adds that Brodflour was selected by higher-end online grocery delivery services such as Companies like Grow, Gather
actually grew up with their owners, so we know them well,” recounts Faust. “We’ve had a good relationship. So, Greenhouse stocks our flour on a weekly basis, so they’re still providing fresh product. And as long as you hit their minimum of, $30 or $40, clients can get our products delivered the next day to their door, and [Greenhouse] is also doing the same thing,
“Flour milling has definitely made things a lot busier for us. In terms of a sales perspective we would what we would sell in flour, in one month, pre-COVID, we now do in about two days.”
& Co. who curate food baskets for the discerning gourmet. “You’ll get some really nice produce and some really nice meats, and they’re also featuring our flour,” explained Faust.
“They used the best of the best, and they’re just trying to highlight local high-end food manufacturers that are basically doing something really cool and artisanal, kind of on a smaller scale. So that’s really helped us get our name out,” adds Faust.
Part of the advantage to partnering with other companies resulted in some interesting cross-promotional advertising. Brodflour was “good neighbours” with the Greenhouse Juice Co. “We
working with really unique plant-based products. That allows us to expand our delivery zone and go directly to the consumer.”
Anna James of Greenhouse Juice was the one to reach out to Brodflour, however they had “always been in conversation about how we can collaborate together.” They were already offering some of Brodflour’s breads, at one or two of their locations. “But, we never really had a mutual retail relationship, [prior to the COVID-19 outbreak]. It was really us just retailing purchases,” clarifies Faust.
The Greenhouse and Brodflour partnership resulted in the Plant Pantry.
Subscribers were able to acquire basic pantry supplies such as Brodflour’s freshly milled flour, fresh juices, and produce. Even restaurants like Blondie’s also raised their revenue by adding their ‘pizza kit’ to the Plant Pantry. “We’re always open to partnering with other brands that kind of speak to our ethos. So any anyone that kind of shares our vision for having a fresh product, something that kind of changes the way the consumer thinks about a staple that we’ve all previously seen as shelf stable.”
On top of providing fresh food, for every purchase made in April, Greenhouse donated a toonie from every order containing a Plant Pantry item to the CanadaHelps COVID-19 Community Care Fund in support of vulnerable communities across Canada affected by the pandemic.
“It’s part of our founders’ philosophy to give a lot back to the community,” explains Faust.
“My motto has just been, say ‘yes’ to any opportunity. Figure it out after it happens. Every day we encounter problems, and these are just challenges that can be solved easily.” / BJ
(Left)Brodflour’s daily offerings made of freshly milled flour; A range of grains that made up Brodflour’s speciality, local flour (Right).
KITCHEN SMIDGEN
Cindy Taylor, co-owner of Kitchen Smidgen knows that the pandemic has changed the way her town of St. Marys, Ontario does business. When the schools began to shut down in early March, Taylor knew that her bakery, among other companies, would soon follow lockdown orders too.
Her Kitchen Smidgen bakery is named after the size of her bakery; Taylor’s operating space and storefront combined is a total 300 square feet, shared between herself and her husband Scott McLauchlan. “There’s just the two of us in the bake shop, which is important because it’s so small I don’t think we could actually have another person. So, I do all the baking, and my husband is at the front of the house. And he’s amazing. Actually, Scott is so personable. It’s kind of comical, actually. We get a lot of older ladies that come into the shop, and I swear to God, they come in just so they can chat with my husband,” she laughs.
As they say, good things come is small packages, and Taylor puts that small space to good use in the downtime. “The plus-side of this, is that it really has given both myself and my husband some time to rethink the bakery and do some sort of serious marketing strategies. This has kind of been a blessing: we’ve already started to make some changes with regards to branding,” reflects Taylor. “We officially closed the bake shop after St Patrick’s Day, and we tried to figure out some other ways to earn some income.”
}“I started with making cookies and partnered with the flower shop in town. With every flower delivery, you get two cookies.
community and a perfect match inside out outside of their bakery.
Last year, the bakery designed moustache cookies to raise funds for prostate cancer, which raised over $1000. The bakery also participated in Giving Tuesday in a unique way.
“The other thing we did we, was to partner with another business in town. It’s called the Towne and Country Cheese Shop where they do a lot of frozen meals… they provided the frozen meal, and I made the bread, and a dessert. And we promoted that, and we made porch deliveries.”
Taylor demurs, “it was just it was another way to partner with another business to help them, and obviously, bring some food to all the people that weren’t able to leave their house.” Her partnership added the “more” to the aptly named, The Flower Shop and More. The florist promoted this partnership on her social media channel: if clients ordered a bouquet of tulips or a plant, they would receive two free cookies with
their order. Since the florist had a van, Taylor adds, “all that I had to do was package and deliver a bunch of cookies to her shop.”
Giving added value to local shops that would normally thrive during the summer tourist months was not all that Kitchen Smidgen accomplished. “Two weeks in a row, I delivered to our local small hospital in St Mary’s.” Taylor delivered free of charge for all the health workers. Bread was also delivered personally, by dropping them into the roadside country mailboxes for clients who ordered them online or by phone. This contactless but innovative way to reach clients also helped build her brand. “I got lots of people calling me and
Scott McLauchlan (left) and Cindy Taylor (right) are good neighbours to their
On Giving Tuesday, the bakery had its boxes decorated by local students.
sending me messages…I think people really appreciated it. The other thing we signed up for it recently, is a program called ‘Fan Saves’, and they’ve done a great job with promoting small businesses across the country.” The town of St. Marys had also signed up for the program.
“It’s sort of a one stop shop site where you can go in, pull up St Marys and buy gift certificates from a multitude of different businesses in town,” explains Taylor.
The app presented a way to provide revenue for several local businesses while maintaining social distance. “It’s been great for us,” enthused Taylor. “Yesterday was a big day because I promoted it on my social media, and we were going to match every single gift certificate dollar that came in and donate it to the St. Marys Hospital.”
Kitchen Smidgen’s working space may be small, but the bakery has a big heart. Last year, the bakery designed moustache cookies to raise funds for prostate cancer, which raised over $1000. The bakery also participated in Giving Tuesday in a unique way.
“About four years ago, I’ve approached the BIA in town on participating with Giving Tuesday, as a town community event. So, the first year we had about 30 businesses participate. And what was interesting was how we approached every business, and asked them to participate in however they thought would be best for their respestive businesses..
“For instance, one business took in clothing for a homeless shelter and every person that came into the shop got a raffle ticket to win something from their retail shop. Other people collected for toys or food drives…what made it unique is that a businesses could do whatever they wanted as a sort of promotion, and they could choose the charity that was most important to them. This was more personal for many businesses.”
Giving Tuesday began in 2017 for Taylor. Her father was diagnosed with prostate cancer, and so she decided to raise funds by selling Moustache Cookies for ‘Movember.’
“With every single cookie we sold, 100 per cent of the proceeds went to Movember; it was a huge success. We are actually not even open on Tuesdays. We actually are only open Fridays and Saturdays. So to have that many people come into the shop to support Giving Tuesday was amazing.
“When we did Giving Tuesday again in 2018, we had double the businesses participating. Then again, in 2019, we had over 80 businesses participate, which is huge for our tiny little
community. “We raised over $2100, that last year,” adds Taylor . Taylor states that after the pandemic dies down, they hope to open the shop again. “We have a small patio on the side of the big shop. It’s actually hilarious: the patio is actually bigger than the bake shop.
On the patio side, there’s a small window, and we’re debating whether to make that a takeout window. Then we would add the social distance lines outside, for people to pick up their order safely.”
Part of Smidgen Kitchen’s success lies in its connection with the locals. “We get people that drive from London to our shop, which is about a 30-minute drive depending where you live. They come just because it’s really quaint and everything I make is made from scratch. We’re unique in that manner. And again, it’s also because my husband’s customer service is just so phenomenal,” she laughs.
She adds she wouldn’t really change a thing about her shop, but the size of her operation does limit her option to increase production, which presents a challenge should the issue of social distancing return.
“We run out of our products fairly quickly. I’m in the shop from Monday till Saturday. I’m doing all my prep work from Monday to Thursday, but I’m by myself, so it’s difficult to keep up with the demands for the weekend.
“Scott knows 80 per cent of the customers by name when they come in. And yeah, it’s very community driven. I mean because the shop is so small, it doesn’t take very long to get a line-up out of the door.” / BJ
Baking and Pastry Arts
KAREN BARR
INTERNATIONAL FLAIR
FLAIR
It is time to take a spin around the world to see what is trending in global cake designs. Flavours and trends may change, and from a North American standpoint we may see the same shapes, colours and flavours. Bakers Journal looks at what other countries’ top wedding cake designers are doing to make show-stopping cakes worth celebrating.
SOPHIE CABOT, LONDON, ENGLAND, UNITED KINGDOM
Sophie Cabot’s name sound familiar, its because she is the London-based cake designer chosen to create Princess Eugenie’s wedding cake for her marriage to Jack Brooksbank. The former costume designer was up to the challenge, creating a five-tiered cake, adorned with hand made, seasonally inspired orange leaves, for the fall nuptials. The couple also requested ivy vines be part of the celebrational cake, again made with sugar, a nod to their home Ivy Cottage, on the grounds of Kensington Palace.
}“I was very happy to hear their delight with the result,” says Cabot, who begin baking the three tiers of red velvet cake and two tiers of chocolate sponge cake, at Buckingham Palace, two days before the wedding party and the 850 guests were to arrive. Newspapers reported the cake required 400 eggs, 53 packs of unsalted butter, 33 pounds of organic self-rising flour and 44 pounds of sugar. Queen Victoria would have loved it.
(opposite) Princess Eugenie and Jack Brookshank’s wedding cake, designed by Sophie Cabot; (above) Faye Cahill’s eye for detail and skill with sugar work make her cake toppers stand out.
”It is time to take a global spin to see what in trending in wedding cake design.”
— Sophie Cabot, London, England, United Kingdom
requests for blue, this year’s Pantone colour. “Metallics are still very popular and give the cake a wonderful pop.”
FAYE CAHILL CAKE DESIGN, SYDNEY, AUSTRALIA
The average sized wedding cake Cabot creates is three tiers high. “Flavours and popularity change with the season and I keep mine classic. Over the winter and autumn months, a rich chocolate, red velvet, or carrot are strong choices. However, for spring and summer, the lighter flavours are more popular, such as lemon and Victoria sponge.”
As for colour, Cabot says, “For wedding cakes you can’t beat white, or a cream base colour.” She has also received
When it comes to fine details Cabot says, “The piping I do is with royal icing. It is very delicate and applied with very fine nozzles. Mostly small pearls around the base of the tiers, or even text.”
“I have so many favourite recent cakes,” says Cabot, when asked to pick just two. But then she decides, “The first was finished with a textured white chocolate ganache and decorated with sugar flowers. It was displayed at Kew Gardens. The other was finished with ombre blue fondant and decorated with masses of small, white, royal icing piped pearls. This cake was displayed at the Natural History Museum.”
Cake designer, Faye Cahill, is known for her clean lines, stylized sugar work and refined details, such as piped lace work, that looks just like the real thing. In the early days of social media, she set the standards in Australia, for what a wedding cake should look like, with her use of edible gold, silver leaf, lustre finishes, as well as the taller tier cake heights.
“Many people are choosing fresh flavours, like lemon or passionfruit. I have an amazing vanilla bean ganache that is hugely popular as a filling. And then there is chocolate, red velvet and salted caramel.”
She tends to use rolled fondant over a ganache layer. “It’s the smoothest base for decoration, such as lace,” Cahill says simply. “When I do a soft finish, I prefer to use whipped ganache, rather than buttercream, due to stability.”
“White always looks soft and romantic and has a classic look. But we also see many neutrals such as taupe, cream, nude, blush and even some stronger colours.” As for metallics Cahill says, “I see more gold as accents, than silver. Copper and rose gold accents are chosen less than a year or two ago.”
And about the gorgeous lace work? “I like to combine a few techniques in my lace patterns. It might have some fondant applique such as lines and flowers. Occasionally, I add some flexible areas, like fishnet or tulle. Then, I finish with piping with royal icing.”
And which wedding cakes have been the designer’s most memorable lately? “One of my favourites was a huge cake, with lace and abstract flowers. All white and pearl white. The other project I really enjoyed was a display piece for Weddings 2, The Posh Frock Shop, which was a collaboration with Cake International in November 2019. Each artist chose a gown by designer Ian Stewart and created a cake inspired by it. Mine was based on a heavily beaded number. I used a lot of edible beads and pearls.”
ANA PARZYCH CUSTOM CAKES, CHESHIRE, CONNECTICUT, UNITED STATES
“I am a classically trained artist and I think it shows in my work,” says Ana Parzych, who studied art and graphic design. Her shop is in an ideal location, set between Boston and New York and within driving distance of Newport.
}Parzych makes only 30 to 40 cakes per year. Most are quite lavish. Wedding celebrations are often in five-star New York hotels or luxurious mansions on Rhode Island. “The venue is always a starting point,” she says, noting the client usually want the cake have elements of the venue’s design and architecture. This means lots of gold and metallics. Flowers decorating the room are also carried into the design.
“My average cake has five tiers and at least 100 flowers, says Parzych...“I have to make flowers for my cakes many months in advance.”
United States, but she has made a trip out to Dubai. “There is always a cake every year that we have to travel with. Once, we had to take a ferry out to Nantucket, on a three-hour ferry ride, in a storm,” she remembers with a laugh.
to create an additional 500 flowers, one for each miniature cake for guests.”
As for cake flavours Parzych points to her toasted almond cake, with dulce de leche and apricot preserve filling as her most popular. “But I never make just one cake flavour. Clients usually want at least two.”
“My average cake has five tiers and at least 100 flowers,” says Parzych. She hand crafts all her flowers from gum paste for durability. “I have to make flowers for my cakes many months in advance.” More flowers are delicately piped or painted on. “I like to add a little colour and shimmer when I am done,” Her customer base in mainly in the
One of the most opulent wedding cakes she ever prepared was for the daughter of a billionaire, who planned a wedding in Las Vegas. The cake was 32 tiers high. The flower of choice: wisteria, a difficult flower to create, as each stem has hundreds of tiny flowers.
“I had the flowers shipped across the country in a van ahead of time. Then, I flew down five days prior, with my team. We were given a ballroom filled with tables, right beside the venue, to work from. Flowers were everywhere! We had
Other popular cake flavours include coconut, almond, pistachio and hazelnut. Fruity fillings most requested are coconut, passionfruit, guava, coconut, rose water or lavender mixed, in frothy Italian meringue or creme mousseline.
And she has not forgotten about service presentation. “We like to see out cakes served with freeze dried rose petals for garnish. It helps create pretty plates,” And that’s a round up of what in trending in the world of international wedding cakes. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef.
Ana Parzych uses colours and textures that incorporates the elements of the venue’s architecture.
COVID-19 ECONOMIC RESPONSE PLAN
The latest Canadian Federal and Provincial Governments emergency funding options
The following article discusses COVID-19 financial compensation measures that were put in place by the Federal and Provincial Government as of May 20th, 2020. These measures continue to change as the COVID-19 crisis continues. We will continue to post updates on our website. To fully benefit from the compensation it is recommended that you review this information with your Accountant or Book keeper.
FEDERAL GOVERNMENT SUPPORT FOR BUSINESSES
There are multiple grants and funding supports available through both Provincial and Federal governments.
CANADIAN EMERGENCY
WAGE SUBSIDY (CEWS)
}week per employee. The Wage Subsidy covers the first $58,700.00 as a person’s earnings. Based on $58,700.00 in earnings an employer would be earning $1,128.84/week and 75 per cent of which is $847.00. In order for an employee to qualify for CEWS they need to find been on staff by January 1st, 2020. Also the funding does not apply to workers employed through Employment Agencies.
Wage Subsidy: up to 10 per cent available to All Other Businesses
The 10 per cent Wage Subsidy is opened to all other businesses that do not qualify for the 75 per cent Wage Subsidy even if your sales have increased as a result of COVID-19. Any Employees that do not qualify for CEWS may qualify for the 10 per cent Wage Subsidy. The subsidy will be equal to 10 per cent of remuneration paid during that period, up to a maximum subsidy of $1,375 per
“If your company is in need of assitance and have not applied for the CEBA, you can still apply any time. The link can be found on your business bank’s website or online account.”
This subsidy offers up to 75 per cent for Existing Employees for Sales Decreases of 30 per cent
Federal Government has introduced a 75 per cent Wage Subsidy to all qualifying businesses in order to prevent mass lay-offs. To be eligible for the CEWS, an employer must experience a drop of at least 15 per cent in gross revenues due to COVID-19 in March, and a 30 per cent decrease in gross revenues in April, May, June, July and August. The decrease in sales is compared to the same month in 2019 or the average of January and February 2020 sales. Companies need to experience a sales decrease for each individual month in order to qualify for the subsidy for that particular month. If your company does not qualify for CEWS for a particular month you can claim the 10 per cent Wage Subsidy for that month. The CEWS will be in place for 24 weeks and is retroactive to March 15, 2020 and ends on August 29, 2020. The CEWS covers 75 per cent of Gross T4 Wages to a maximum of $847.00 per
employee and $25,000 per employer. The 10 per cent Wage Subsidy applies to the period of March 18, 2020 to June 19, 2020.
CANADIAN EMERGENCY RELIEF BENEFIT (CERB)
CERB is a $2,000 per month benefit available to any individual that is earning less than $1,000 per month. This includes the self-employed, sub-contractors and individuals that received Dividend Income and/or RRSP income in 2019. To qualify for CERB you need to have earned at $5,000 in T4 income in 2019.
CANADA EMERGENCY BUSINESS ACCOUNT (CEBA):
CEBA provides a $40,000 interest free loan to businesses in need of financial assistance due to COVID-19. CEBA is available to businesses with T4 Payroll of between $20,000 and $1.5 million in 2019. The qualifying T4 payroll information required can be found on your T4
Review information with your accountant or bookkeeper as measures continue to change.
Summary that is filed at the end of February. For companies that repay the balance of the loan by the end of 2022, up to $10,000 of the loan will be forgiven.
Over 195,000 CEBA loans have been approved to date. If your company is in need of assistance and have not applied for the CEBA you can still apply any time. The CEBA application link can be found on your business bank’s website or on-line account. Keep your T4 Summary handy as you will require information contained in the summary to apply. Banks are stating approvals will take at least 5 business days.
To read more on the Federal Government announcements and get more details please see the following link: https://www.canada.ca/en/departmentfinance/economic-response-plan.html
Please note all Government funding is taxable at the end of the year. / BJ
Bonny Koabel CPA, CGA, is President of AKR Consulting Canada – a Mississauga, Ontario firm specializing in Government Grants, Subsidies, Tax Credits, Refunds and Rebates since 2003.
UNCERTAIN TIMES
If there is one thing about business that doesn’t change, it’s that business will always change. No matter what the circumstances may be, the last thing your team wants to hear from you is, “Okay, now what do we do?”
An effective leader will need to lead their team through any change that should occur and do so with confidence to inspire others to be confident as well. The transition should be as smooth as possible and be done so in a way that looks as if the change were already expected.
Employees and contractors may feel unsure and fearful about any new direction a business may be taking or change they are forced to deal with; so as their leader, their cues as to how to act and how to feel will come directly from you. As such, it is important that you have a solid action plan in place to deal with just such a scenario.
Below are nine tips to help you when leading your team through uncertain times:
1. KNOW THAT THE PATH TO THE EVENTUAL GOAL IS NOT ALWAYS A LINEAR ONE.
As a team is dealing with change in the workplace, it is not as simple as announcing it, adapting to it, and moving toward goals. Employees and even leaders may have changing feelings about the process and that is normal. Recognizing and addressing concerns as they arise is a healthy way to deal with them and is expected in a situation that may feel full ofturmoil or even traumatic at times.
}Recognizing and addressing concerns as they arise is a healthy way to deal with them and is expected in a situation that may feel full ofturmoil or even traumatic at times.
onto greater success. These individuals will be crucial in helping to instill confidence and keep the team moving together toward the stated goals.
3. CONSTRUCT A SOLID PLAN.
2. IDENTIFY KEY LEADERS AND STAKEHOLDERS EARLY IN THE PROCESS.
As the process of change begins it is important to identify those in your team who represent true leadership qualities. They can be seen as stakeholders in the process and support you in your efforts to lead the team through the change and
Even small changes need a plan. That plan should address changes in processes, products, and expectations of the people involved. If a change is drastic, you might have to construct an entirely new business plan. Creating a plan and sharing it with your team will go a long way toward giving them a feeling of stability as they move together in this new business environment.
4. IDENTIFY GOALS CLEARLY. Failing to communicate clearly defined goals is one of the worst errors people can make when leading change. If employees don’t have a firm sense of what they are moving toward, they may end up just … moving. Clearly define objectives and how you will support your team in meeting them. Your key stakeholders as identified above will play a vital role here as they lead by example in making decisions and actions that support accomplishing these goals.
5. CONTINUALLY DEFINE AND REDEFINE THE CHANGE AS NECESSARY.
During a time of uncertainly, rumors abound. When your team doesn’t know some aspect concerning the change at hand, they will begin to speculate. This can lead to confusion, worry, and
The pandemic has forced many industries to determine if they should change, and how.
employees looking elsewhere for employment. The best plan of action is to be upfront and communicate with your team any information you have as you get it. Simply knowing what is going on will instill confidence and quell fears, even if the information is not all that good to begin with.
6. DON’T DISCOUNT THE PAST. Oftentimes, new changes mean discarding the old ways of doing things, and projects once seen as vital are “kicked to the curb” so to speak. This can leave those team members who worked on such projects feeling slighted and that their contributions were worthless. An effective team leader will highlight such projects and give credence to past accomplishments as jobs well done, while at the same time leading the team into the new direction.
7. DON’T HIDE THE CHALLENGES. There will be times when even an effectively created plan will hit a stumbling block, or even come to a screeching halt. Don’t hide challenges
when they occur; instead, share them with your team. They may have valuable input and will feel more invested in helping to overcome any obstacles as you bring them into the discussion.
8. CAREFULLY LISTEN TO ALL CONCERNS.
One issue that many leaders fail at is truly listening to their team. They may take a “this is the way it is now, so deal with it” approach and this can do much to lower morale and make team members feel defeated in an already scary situation. Instead, make yourself available to your team and listen to them. Sometimes, simply venting about the changing environment will do wonders to help someone deal with what is going on. And other times, their insight could be invaluable in helping you do your job as well.
9. CLEARLY STATE NEW OR ADJUSTED PERFORMANCE OBJECTIVES.
Of all the things that will affect the changing workplace environment,
uncertainty among team members can be the greatest obstacle to overcome. One way to combat that early on is to clearly state any changes in performance objectives and reviews. Employees will want to know exactly how and when they will be reviewed and what criteria will be a factor as well. This will allow them to focus on their own objectives and give them a sense of confidence as they move through the changing environment.
Change can be scary, full of surprises, and extremely challenging at times. But, if you have a plan of action, communicate effectively with your team, and move towards new objectives with confidence and a team that is committed as well, you can survive and even thrive in the new adjusted business environment. / BJ
Kate Zabriskie is the president of Business Training Works, Inc., a Maryland-based talent development firm. She and her team help businesses establish customer service strategies and train their people to live up to what’s promised. For more information, visit www.businesstrainingworks.com.
California Walnuts add layers of crunchy flavour
With their nutty crunch and sweet mild flavour, California Walnuts are the perfect addition to your creations.
would purchase a food product knowing it contains walnuts.*
SWEDISH TECH, ITALIAN PIES
Swedish industrial heating technology company Kanthal have created a fast-baking oven that can produce a traditional Neapolitan pizza from 90 to 37.55 seconds.
The overall design of the oven is ideal for smaller bakeries with a need for fast product turnout. Neapolitan pizza is usually baked in about 90 seconds in around 840 F, the company said in a news release. As an experiment, the company decided to try to reduce that time while still maintaining quality. To achieve this, Björn Holmstedt, a senior R&D expert at Kanthal, was faced with the challenge of building an oven that would not only deliver high temperature without burning the dough, but also be so precise that the whole flatbread baked perfectly.
“I always enjoy taking on a tough challenge, and since I know that heat plays such a crucial part in pizza making, I saw this experiment as a perfect match for us. As Kanthal’s technology can produce heat up to 3360 F, high temperature is not a problem. However, bread making is a precision craft. Therefore, we also needed to leverage our technology to provide a high and precise temperature that we could easily control,” Holmstedt said.
The Kanthal oven has a small footprint and fast baking time, which presents an opportunity for small bakery spaces.
A fast-heating oven could be put to use with similar flatbreads such as focaccia, crackers or similar products. The pizza was made together with chef Oskar Montano, co-owner of the Stockholmbased artisanal pizza restaurant 800°. From his years living in Italy, Montano knows how the perfect pizza should look and taste.
“I am surprised. I never thought this would be possible. As a chef I’m passionate about creating the perfect pizza and I’m always looking to improve what I do,” Montano said. “No detail is too small. Björn from Kanthal shared this ambition,
and we have worked closely together dedicated to succeed.”
Kanthal, part of Sandvik group, specializes in industrial heating, providing a wide variety of industries with sustainable heating products and services.
“This experiment stands as proof that together with our customers, we can come up with innovative solutions to solve most challenges. We have had some of our partnerships for over 20 years and we work closely with our customers as we develop our products and services. The pizza oven demonstrates how Kanthal’s technology and innovative thinking can contribute to any industry,” said Dilip Chandrasekaran, head of R&D.
For those interested in the technology, here are more details:
• The oven is built on the infrared heating principle, meaning that it uses electromagnetic radiation to heat up the object it hits.
• In addition to the electromagnetic radiation, there are reflectors that help to spread the heat.
• The oven has eight porcupine elements in the iron-chromium-aluminum alloy Kanthal AF, four in the upper part and four in the lower part of the oven. The element temperature is 1650 F.
• The Kanthal AF wire can be used at temperatures up to 2400 F.
• Kanthal AF alloy was chosen for its exceptional shape stability at high temperatures together with very good oxidizing qualities.
• The porcupine design of the spiral element provides good temperature uniformity as the radiant heat together with the larger surface of the coil contributes to a better performance of the elements. / BJ
Kanthal ovens have a small footprint leaving more floorspace and benchspace. It can also bake flatbreads in about 90 seconds, around 840 degrees Farenheit.
frozen dough guide & directory 2020
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, instore 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.
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 Balls (Carbon Vegetable flour, Mulino Caputo flour, White Plain flour, Wholewheat flour) Ciabatta (4x6
wraps and buns), Flatbreads (12x4 and 14x5 various flavours and flours such as: Garlic and Rosemary, White Plain flour, Wholewheat flour, Multigrain flour) Focaccia (6x9 and 12x9 Herb, Tomato, Pomodoro, Potato and Onion) Panuozzo Bread (Slider buns, 4x6 and 18x5 buns) Pinsa Romana (4x6, 6x9, 12x9 White Plain flour) Par-Baked Pizza Crusts (8”, 10”, 12”, 14” 12x9, 12x17 Plain White flour, Wholewheat flour, Multigrain flour, Thin and Thick Crusts, Pressed and Non-Pressed) Sheeted Dough (8”, 10”, 12”, 7x7”, 11x15”, 23x15”) NOW also offering Gluten Free and GMO Free Pizza Crusts, Baguettes, Dinner Rolls, and Hamburger Buns in 6 flavours: Beetroot - Broccoli - Black Bean - Cauliflower - White Plain flour and Red Lentil.
Major customers: Foodservice + Hospitality Industry, Grocery Industry, Bakery Industry, Wholesale Bakery Manufacturers, Restaurant + Catering Industry
Assistance offered: Custom product development and packaging, customized pizza program, training and support.
Production Method: choice of production method that best suits the client. We offer: raw dough, par-baked, fully baked, topped, and/or fully customizable.
Company comments: BRC Certified, HACCP Certified, Winner of the 2012 GIC New Product Award for Innovation and we are a full service manufacturer from product development stage to full support and training at the retail 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.
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 GlutenFree 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.
If you’re open, or reopening, we’re always ready to serve you www.bakersandus.ca (416) 247-7444
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately.
Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields.
With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have resource.
BY JANE DUMMER, RD
FLOWERS MEET FLOUR
Fresh floral flavouring favourites add more than a unique taste: some functional properties, too.
It’s summer again, and we are craving fresh and floral flavour experiences. The upswing in classic floral flavours, such as honeysuckle, jasmine, lavender and rose has been a result of consumers loving seasonal flavours, along with pretty “Instagrammable” baked goods. Celebrities and consumers are sharing their eating via social, so trends are spreading much quicker that they used to. In my Cake Trends for 2019 Final Proof, I wrote about Harry and Meghan’s 2018 wedding cake of a lemon elderflower decorated with a simple buttercream and fresh flowers. It was a trendsetter with flowers as the star of the cake. Flowers are very marketable.
}Philip Caputo, Marketing & Consumer Insights Manager at Virginia Dare in Brooklyn agrees, “Bored with conventional fare, many consumers, especially Millennials, want an exciting consumption experience. Vivid colours or elevated presentation has become essential: it better be Instagrammable and sharable. Florals and botanicals deliver on all these taste fronts; from the floral profiles found in global cuisines like Indian and Asian to the aromatic world of herbal tea blends to the brightly coloured Instagram photos of butterfly pea flower lattes and lavender geode cakes. Lavender’s flavour, colour, and functionality had propelled it to mainstream status as far as florals go. It’s pairs well with other popular baking flavors, e.g. vanilla, lemon, blueberry, chocolate and honey. While florals can become a bit over-flowering for the North American palate, the right level and appropriate application can add a delicate, intriguing layer. Complexity of flavours continues to be in favour. Consumers demand complex with unexpected twists. Think a rose mocha mousse, Meyer lemon lavender iced
poppy cake, or cran-hibiscus muffin.”
Tart-tangy, sweet-salty, fruit-savory are examples of stepping outside a traditional flavour experience and adding other dimensions. Florals and botanicals are perfect for blending with these traditional baking favourites. Classics like chocolate and vanilla are delicious when paired with lavender, jasmine and honeysuckle. Gregory Drew, VP Sales & Marketing, RFI Ingredients describes, “Continuing with trends in natural and clean label ingredients our florals are not labelled as flavour and can be labelled as ‘extracts’. Our most popular floral extracts are organic hibiscus, organic honeysuckle and organic dandelion. The RFI floral extracts are delicious, naturally sweet taste, minimizing the need for added sugar and sweeteners, making them easy to use in variety of baking recipes. Our customers often buy individual ingredients, though we showcase them in
While florals can become a bit overflowering for the North American palate, the right level and appropriate application can add a delicate, intriguing layer.
blends, and then they create new combinations with flavours like lemon or coffee.”
Even though seasonal flavours are popular among consumers in summer, florals can be enjoyed year-round. Keera Perumbala, Marketing Manager at Sensient Flavors, in Hoffman Estates, Illinois explains, “Most consumers, our research finds, enjoy a known flavour combined with an exciting new blend. Think of chocolate lavender. The familiarity and indulgence of chocolate means less risk in trying out an otherwise surprising floral lavender. Blends typically resonate better with consumers. Herbs and spices are making their way into baked goods year-round too. Along with florals, textures are having a moment, as consumers get excited about the surprise element that they bring. Baked goods, such as cakes can use edible flowers for decorative purposes. This is harder to achieve on products that live on grocery shelves. However, there are particulates, pieces and flakes that show up in some health bar products, which
excite consumers just as much. Popular health bars carry flavours like blueberry lavender and chocolate mint.”
We’re always considering the functionality of ingredients. Health and nutrition are a priority for consumers. Do floral extracts and ingredients deliver a wellness functionality along with flavour? Caputo explains, “Turn to the world of herbal teas for inspiration or on-trend ingredients like turmeric for inflammation, earl grey tea for subtle energy, lavender for relaxation, and bergamot for any number of possible health benefits. Perumbala, identifies, “Herbs, florals and spices in beverages add not only an exotic twist and culinary exploration, but also offer health-halo to products they are used in. Drew reminds us, “RFI floral extracts, like many other plant-based ingredients, contain a variety of naturally occurring antioxidants and phytonutrients, even if not applicable for label claims.”
Who doesn’t love flowers? As functional ingredients diversify, florals are providing unexpected twists, delicious flavours and beautiful visuals. / 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
Lavender and chocolate are unlikely but surprisingly well-paired summery flavour combination.
