Inspirational Bakery of the Year Westside Bakery of Edmonton opened during the pandemic, and while there have been bumps in the road, this business with heart is seeing its good deeds returned in the form of loyal customers! See page 10.
Leeanne Tucker, president and co-owner of Westside Bakery, has a story to tell: when you put community first, customers will come!
8 Churro Waffle Cookies
Churro Waffle Cookies are a combination of pound cake meets cookie meets waffle. Try out this formula from a new cookbook by Cake & Loaf of Hamilton, Ont.
Meet our Inspirational Bakery of the Year, Westside Bakery of Edmonton!
Read the latest news and views from the Baking Association of Canada
Karen Barr takes us inside Italian bakeries to explore classic and innovative desserts on the summer menu
As people start to
Dummer,
BY COLLEEN CROSS
FINDING INSPIRATION
Bakers Journal has been out and about making connections this spring – at Bakery Showcase in Toronto in April, at the RC Show in May, at the Canadian Pizza Summit in Vancouver and at the BAC Ontario Chapter’s golf tournament scholarships fundraiser in June.
We’ve been basking in the luxury of seeing friends and colleagues in person and meeting new ones. Making connections is important in what can be a solitary industry. Many learned during the pandemic just how crucial it is to our mental health and ability to make wise business decisions. Making decisions is hard to do in a vacuum. Hearing how other baking professionals are handling thorny issues like being short-staffed or understanding the viewpoint of those working in different types of bakeries may give you insights and context needed to take the next step toward resolving a business, production or technical baking issue.
It can also give you hope, courage and the gumption to grow your business.
That’s what the BAC and its busy chapters are all about – making connections happen. And that’s something we strive to do in Bakers Journal: our goal always is to be a hub for learning and conversation. If we don’t know the answer to your question, we’ll find someone who does and connect you. Whether it’s a seasoned baker in the association, a list of suppliers (see our buyers guides online and in print), or a business specialist who can give you objective advice, I encourage you to reach out to us.
We believe our Inspirational Bakery of the Year, Westside Bakery, will offer motivation to anyone in the industry who has thought about giving up. Owners Leeanne Tucker and Travis Blake – partners in life and in business – doubled down on their dream of opening a wholesale/commercial bakery despite a worldwide pandemic, and although they took a detour along the way, they realized their dream.
}A we believe our Inspirational Bakery of the Year, Westside Bakery, will offer motivation to anyone in the industry who has thought about giving up.
The detour confirmed to them the importance of community to their sense of purpose and their botttom line. They continue to be tested daily by challenges like soaring ingredient costs, but, brimming with ideas of how they can help others, they face them down one by one. As Leeanne says, failure is not an option!
On another note, Technomic’s latest Insights Report points to some interesting data on sandwiches – that mainstay of all bakery-cafés. It said ingredients perceived as fresh and natural continue to be the highest deciding factors for sandwich purchases.
This was the case back in 2020. However, buying 100 per cent Canadian has become more of a priority for consumers, even above the claims of “made from scratch” and “high in protein.”
Canadians love to support local businesses and will often go out of their way to do so.
What does a small to medium-sized bakery or bakery-café do with this information? Find new ways to highlight the freshness of your products and highlight menu items that are sourced in Canada. In other words, shout it from the rooftops and don’t assume customers know this about your business. It can take several points of contact before the message gets through. When it does, you’ve got customers’ attention and a real claim on their food and leisure dollars.
We wish you a profitable tourist season and a splendid summer of reconnecting with friends, colleagues and loved ones! / BJ
JULY 2022 | VOL. 82, NO. 5
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The high-quality ingredients that inspire your amazing cake creations are now closer to home. We provide domestic access to select high-quality, flavourful cake mixes, plus Dawn Fillings and assorted bakery ingredients for finishing your cakes. We’re always just a phone call or a click away with valuable technical support plus delicious recipe and decorating inspiration. For creating memorable moments for every occasion, we’re your perfect partner.
See our complete line of Canada-made ingredients online at dawnfoods.com/ca/madeincanada or call at 1-866-277-3663
briefly | Saskatoon’s Night Oven bakery moves to larger location; COBS raises over $34,000 for The Food Sharing Project; Circular Plastic Taskforce partners with Digimarc Corp. to launch flexible packaging sortation program in Canada | for more news in the baking world, check out our website, www.bakersjournal.com
Tiptree World Bread Awards to debut at IBIE in September
The Tiptree World Bread Awards are back in person. For the first time, the judging and awards reception will be held at the International Baking Industry Exposition (IBIE), set for Sept. 17-22, 2022, in Las Vegas.
Also known throughout the global baking community as Baking Expo, IBIE brings all segments of the supply chain together for education focused on current trends and challenges, up-close looks at innovative baking equipment, networking and exciting live events.
The awards consist of 15 categories, including Sourdough, Baguette, Challah and Pretzel. Entries may be submitted via the website from now until Sunday, Sept. 4, 2022. Winners will be announced during the awards reception Tuesday, Sept. 20, at IBIE.
Applicants for the awards will receive a discounted registration rate for the Baking Expo passes and a complimentary ticket to the reception.
For more information, visit bakingexpo. com or worldbreadawardsusa.com.
Luca Colasanti named Chef of the Year at first Canadian Pizza Summit West
Luca Colasanti of Mordimi Bite of Italy in Vancouver is the first Canadian Pizza Chef of the Year West crowned at the first Canadian Pizza Summit West. Canadian Pizza magazine took its well-established Chef of the Year competition west for the
first time to Burnaby, B.C., on June 6, at Snow Cap Enterprises after hosting several summits in Toronto since 2014 and naming Chefs of the Year since 2005. Colasanti’s winning pizza, Fighissima, impressed judges Martin Barnett, BAC executive director; Francisco Migoya, head chef at Modernist Cuisine and co-author of Modernist Pizza; and Francesca Cavallo of the Italian Chamber of Commerce Canada – West.
Steven Che of Wild Flour Pizza Co. earned second place and Andy Finlayson of Pizza 70/Rebellious Tomato took third place. Pizza Summit East will take place in Toronto on Oct. 24.
Canada, and Ontario especially, was well represented at the inaugural American Cake Awards, held April 30 in Miami, Fla. Justine Martin, owner of Sudbury’s Guilty Pleasures Bakeshop, was named Rising Star of Canada, while Sona Karapetyan of LiMa cakes in Toronto was recognized as the top Wedding Cake Artist. Finalists for the awards were chosen based on blind nominations and were required to submit a personal essay and portfolio of work, which were considered by the American Cake Awards team. More than 3,000 nominations were received across 15 categories. Judges included Food Network judge Nicholas Lodge, threetime Food Network champion and multi-series host Karen Portaleo, as well as Food Network Champion Liz Marek of SugarGeekShow. For more information, visit americancakeawards.com.
Baking industry mourns loss of Morris DeRossi BAC golf season in full swing
Morris DeRossi, well known to many in the Canadian baking industry, passed away on April 14 after a two-year battle with cancer. DeRossi’s life was honoured in a service held in June. Over his baking career, he worked as shift supervisor at Oscarson’s Bakery and partner in Redi-Bake Foods Inc. He established DeRossi Fine Foods starting in the late 1980s, worked for Francis Foods in Langley, B.C., and in 2011 launched DeRossi & Company Management Consultants, which became Food Forward Solutions.
Golf season is in full swing with the Baking Association of Canada’s various chapters hosting golf tournaments to provide networking and raise funds for baking industry scholarships. BAC Ontario Chapter golf tournament at time of publication was set for June 14 in Beeton.
The BAC welcomes the baking industry to the B.C. Chapter golf tournament June 22 in Langley, the Southern Alberta Chapter annual golf tournament Aug. 9 in Calgary and the Atlantic Chapter annual golf tournament Sept. 12 in Lakeville. Visit baking.ca and click on the “Chapter Activities” tab to learn more and register for a great networking opportunity and fun way to raise funds for baking student scholarships.
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Raptor checkweigher tackles inflation in North American bakeries
Fortress Technology has launched the Raptor Checkweigher designed specifically for small and medium enterprises and bakery sector to offset inflation and food price hikes – notably rising wheat prices and higher production costs.
The Raptor Checkweigher counteracts costly product giveaway, delivering premium inspection and weight checks at a highly competitive price point. To help counteract these rises, preserve capital and emerge stronger from the current socio-political landscape, the Raptor Checkweigher delivers 100 per cent reliable weight control with accuracy of ±0.025 grams.
The Checkweigher targets operational inefficiencies, including upstream product giveaway, non-conforming food packs and packaging waste.
Weighing up to 200 loaves in motion, the Raptor’s robust digital checkweighing processor features dynamic load cell sensors which filter out mechanical vibrations commonplace in bakery production environments, allowing up to 150 packs to be efficiently weight checked per minute.It can help bakery manufacturers preserve profits and reduce giveaway by avoiding overfilling. Using innovative weighing algorithms, the three-belt checkweigher captures thousands of sample readings per second then analyzes and captures the data for instant reporting. Out-of-specification products are rejected into a raised, industry-compliant side catch bin which allows for rework to reduce waste.
The Raptor may be integrated with existing equipment and features a digital 18.5-inch touchscreen HMI and up to 500 different weight and product categories that can be pre-programmed. fortresstechnology.com
Gluten-free and keto-friendly flavoured whipped creams
Whipnotic is a swirled whipped cream that contains real cream, natural colours, and fruit flavours that are keto-friendly and gluten-free.
The company’s patented technology is used to dispense a fruit-infused swirl with the press of the nozzle.
“We’re putting the power of creativity at your fingertips and whipped cream is the perfect blank canvas for this highly sensorial experience.,” said Tracy Luckow, cofounder and president, who also holds a PhD in sensory science and nutrition.
Whipnotic is led by sisters Luckow and Gitomer, along with fellow founder and adviser Elissa Harman.
Whipnotic is poised to hit shelves on the east coast of North America this summer beginning with two ice cream-inspired flavours: Strawberry Swirl and Vanilla Salted Caramel. Each of the flavours will be available for retail purchase in seven-ounce cans. whipnotic.com
CakeOMETER designed for consistent, repeatable cake-baking results
ECD BakeWATCH is launching the CakeOMETER to help solve the dilemma of accurate temperature sensor placement and stability within cake batter to allow cake bakeries of all sizes to generate reliable in-oven temperature data for high-quality, repeatable cake production.
The device, which has a unique fixture design, is part of the company’s range of sensor devices for the commercial and artisan baking industries. To compensate for the low viscosity of cake batter, CakeOMETER is designed with four base legs that remain on the pan bottom for stability, while the three probes are adjusted and connected to a M.O.L.E. data recorder to measure various baking conditions. The CakeOMETER solution can be used in round or rectangular pans with a six-inch width minimum. bakewatch.ecd.com
BY CAKE & LOAF
CHURRO WAFFLE COOKIES
1. Make the churro waffle cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, and salt. With the mixer on low speed, slowly pour in the melted butter and mix for 2 to 3 minutes, or until fully incorporated.
2. With the mixer on medium-high speed, add the vanilla and then the eggs, one at a time, mixing well between each addition. Scrape down the sides and bottom of the bowl. The batter should be smooth and similar in texture to a cake batter.
3. Increase the speed to high and beat the batter for 7 to 10 minutes, or until you see the colour lighten and the batter start to form stretchy ribbons as it beats. The texture should resemble a thick cake batter. Scrape down the sides and bottom of the bowl and cover with plastic wrap or a wax wrap. Refrigerate for at least an hour or up to 24 hours. The batter will firm up as the butter cools until similar in texture to soft cookie dough.
These cookies are an amazing combination of pound cake meets cookie meets waffle. They have a dense texture that melts in your mouth and just enough spice to balance out the vanilla interior. When we used to make these at our downtown Hamilton Farmers’ Market location, people came from across the market to chase the smell. We make quite a few variations on this waffle cookie at the bakery, but this one remains our favourite. It’s best enjoyed with a cup of black coffee, but you can dress up this unassuming beauty with some dulce de leche and vanilla ice cream as a fancy dessert, too.
Once you have mastered the original, try some variations like lemon poppy seed, toffee chocolate, or birthday party sprinkle.
INGREDIENTS
• 210 g (1 3/4 cups) all-purpose flour
• 135 g (2/3 cup) granulated sugar
• 1 g (1/4 teaspoon) baking powder
• 2 g (1/4 teaspoon) salt
• 225 g (1 cup) unsalted butter, melted and warm
• 15 g (1 teaspoon) pure vanilla extract
• 3 large eggs, room temperature
TO FINISH
225 g (1 cup) unsalted butter, melted and warm
600 g (3 cups) granulated sugar
45 g (1/3 cup) cinnamon
4. Grease the waffle iron lightly with some canola oil (or other low smoke point oil) and preheat to medium-high. Every waffle maker is different, so try making just one small cookie at a time until you get the heat level right.
5. Using two spoons or a small scoop, drop 1 to 2 tablespoons of the batter into the waffle maker, leaving lots of room between cookies. You should be able to make 3 to 4 cookies at a time. Close the waffle maker and cook for 3 to 4 minutes, adjusting the temperature as needed, until light golden brown. As long as the cookies are cooked through, lighter is better than darker. You could end up with some bitter notes or an overly dry cookie if the exterior is too dark. Transfer the cookies to a wire rack to cool. Repeat with the remaining batter.
6. Finish the cookies: Pour the melted butter into a small bowl big enough to submerge a cookie. In a medium bowl, stir together the sugar and cinnamon.
7. Working quickly, one cookie at a time, dip the baked waffle cookies in the melted butter and then toss them in the cinnamon sugar. The key is to dip the cookies in the butter quickly so that they are fully coated but do not absorb much butter. Once coated in cinnamon sugar, return the cookies to the wire rack to set for 5 to 10 minutes. Store in an airtight container at room temperature for up to 5 days. Leftover cinnamon sugar can be sifted and stored in an airtight container in the refrigerator for up to 3 weeks.
The largest, most important grain-based food industry event in the America’s returns this year, with a variety of special features designed to put the latest baking trends and new strategies in your wheelhouse. Join the global baking community for these experiences, at the place where a full range of innovations, critical insights and unbeatable networking opportunities are all BAKED IN.
IBIEducate
IBIE’s world-class educational program features 100+ sessions focused on current industry challenges and opportunities.
Artisan Marketplace
See inspiring demos celebrating the art of bread, pastry, chocolate and more.
BEST in Baking Awards
Discover suppliers & bakers leading the way in the industry’s most paramount topics.
NEW! Sanitation Pavilion
Discover solutions from trusted partners who specialize in sanitation at this dedicated area on the show floor.
BY COLLEEN CROSS
WESTSIDE STORY
When you have a big dream, you don’t let a worldwide pandemic get in the way of making it a reality.
Just ask Leeanne Tucker and Travis Blake, the determined owners of Westside Bakery, our Inspirational Bakery of the Year, sponsored by Ardent Mills. Westside is a wholesale and commercial bakery in Edmonton the couple opened in the summer of 2020.
We’ll let Tucker’s heartfelt words express their particular experience:
“Oh COVID, you have taught me so many things. When I look back to the day it all hit and lockdown started, we were literally right in the middle of negotiating terms (all the painful number stuff) with the purchase of our bakery.
“I would be lying if I said I didn’t have cold feet and wanted to step away from it all. Panic set in hard, but at the same time, this was a dream of mine!”
Westside now makes and sells artisan-style baked goods at a wholesale scale, serving cafés, restaurants, hotel chains and grocery stores across western Canada. They sell pre-cut and packaged squares such as their best-selling puffed wheat squares, loaf cakes, muffins both baked and in batter form, cookies, scones, and slab cakes.
During this journey toward a wholesale and commercial bakery, they took a side trip into the heart of their Edmonton community.
Tucker and Blake, partners business and in life with five children aged 12 to 20 – purchased WBS Wholesale, a longstanding bakery with close ties to the community.
Blake said they considered starting other businesses but were drawn to the idea of a bakery. They had a niche in mind: integrating plant-based protein into baked products for those who most need the nutrition: children and senior citizens.
When the pandemic caused supplychain issues for plant-based protein, as GPS might say, they “recalculated.”
“We are stronger than we realize,” says Leeanne Tucker, president of Westside Bakery and co-owner with Travis Blake. “We’ve been through so much stuff and we’re still here.”
DIVERSIFYING
When WBS became Westside, they had one large contract anchoring the business. In an uncertain economy, Tucker and Blake chose to diversify, supplying large distributors, grocery stores, smaller retail businesses and everyone in between.
“For us to get through this, many of our customers were on the retail side,” Tucker says. “Even the big clients weren’t ordering as much.”
She explains the conundrum this created: “We couldn’t streamline because our orders were coming from different directions.”
Diversifying was the right move, Blake
says: “We didn’t have the luxury of limiting our product line because our advantage was our ability to produce and be flexible.”
In the end, he believes this move helped limit their exposure to risk.
STRATEGY OF GIVING
In a spirit of helping that defines this couple, they kickstarted the business by offering samples of their products to worthy local causes and under-served groups, a practice they continue today. Sports is top of their radar. With their own kids involved in sports and Tucker a hockey and ringette coach, local teams were a great place to start. They donated
PHOTO: JENNA KELLY
baked goods for games and social events and provided goods to functions at their kids’ schools and occasionally as surprises.
In a snowball effect, parents of those team members who have businesses and organizations of their own, ordered from Westside.
Westside donated to the homeless through a handful of associations and donate baked goods to firefighters and paramedics.
They put together corporate bags at Christmas containing eight different items and sold them to a client who then developed it to give to their own clients.
Even the contractors working on their 9,000-square-foot production space followed their noses, sampled the goods and ended up buying for their own company’s functions.
“The best phone call is when someone calls and said they had a piece of one of our loaves at a friends’ function and they need to buy a case! That little loaf I shared just helped our business!”
Here Blake adds a note of caution. “It was not sustainable, but it got us through it. We did it because it was the right thing to do – the reciprocal was the cherry on top. This is a marathon, not a sprint. You’ve really got to be involved in your community. When people find out what we do, they want to be a part of it.”
Says Tucker, “We grew up so poor. I have that food scarcity still in me. I just remember going to Grandma’s house and having baked goods.”
}And as a teacher, Tucker says, “I witnessed the devastating effects of starving children coming to class. They used to steal my lunch, others’ lunches, and it broke my heart. I started to bring baked goods to the school with me to feed them, I gained parents’ support to help me do this as well. Smiles on those kids’ faces, fuel for their brain, laughter instead of irritated, hungry kids – that is all I needed to make my heart sing.”
Blake points to the vital importance of supporting local: “I think it’s important for all of us to think about what local means. Now that there are supply-chain issues, we really need that focus on local. There’s a cost to supporting local businesses.”
TEAMWORK
As for division of duties, Tucker handles 99 per cent of operations. Her professional background includes teaching, opening dental practices and managing huge and oil and gas projects.
Pre-cut and packaged confetti squares are among Westside Bakery’s line of comforting treats.
‘You’ve really got to be involved in your community. When people find out what we do, they want to be a part of it.’ – Travis Blake, Westside Bakery
“One thing I have learned and always is pertinent to any business is to have a strong core team, be on schedule, be under budget, have a great product or service and have strong relationships with your clients.”
diversifying in new businesses. If you do it right, you attract the right experts.”
THE FUTURE
As for the future, they plan to expand their product line. Customers are asking for something new and the team plans to develop baked products with added protein to serve the schools’ demand.
“We’d love to get out and develop new products. The biggest challenge is the increase in costs,” Blake says.
They’ve had success taking their treats into schools and they expect this part of the business will be even bigger next year.
It’s an interesting process, with some districts ordering through large distribution companies and others ordering directly from suppliers. “Schools do reach out to source some of that stuff,” Blake says. “We’re not a distribution company but we’re wearing two hats right now.”
They hope to get subsidies to produce more nutritional foods, but although everyone thinks it’s a great idea, they aren’t able to do it alone. At the moment, they can’t produce these products because schools couldn’t afford to buy them.
FIGHTING MALNUTRITION
Concerned about malnutrition in northern communities, they are partnering with an Indigenous business in rural Alberta to help get products to remote regions. “We were always getting these calls about supplying food,” Blake says. “The numbers were there but no one was taking the leap to get supply there.”
SOLID STAFF
Westside has a strong core team, including Kristyn Carriere, senior recipe development scientist. Says Tucker, “They are never late, always on time, they work hard, they are happy and nice to be around. They were willing to work on standby when a big order came in.”
INNER STRENGTH
“I try to teach my kids as best I can that if you have a crumb to give to someone, you help them. We will take our baked goods that have not baked properly, look funny or are not the right size and I will have my kids hand them out to the homeless. It has opened their eyes to so many things realizing how life is a gift and do not take for granted what you have.”
Blake runs a successful construction and demolition company that employees 120 and has a background in branding and design. At Westside his focus is on monitoring spending, costs and assisting with marketing and concept development. “I go out, look at it, model it, but it’s always me coming back to Leeanne. We’re very much on the same page.”
He says, “I’ve got very comfortable with
While giving comes easily, running a successful business means overcoming big challenges.
“We are stronger than we realize. We’ve been through so much stuff and we’re still here,” Tucker says. “We have to see the positive and take the little wins, I am proud of us, and honestly, I have my dream in my hands and am living this dream of mine with my very best friend. That in itself is a huge win!” / BJ
Notes from the Executive Director
June 15, 2022
We had a busy May and June which has taken me to Vancouver three times (so far!): Skills Canada, Pizza Summit West and FoodPro22.
It is encouraging and exciting to finally meet people in person for the first time in over two years. We have become very good at Zoom and Teams, but nothing beats a face-to-face conversation with an earnest exchange of ideas and eye contact!
Enterprises’ well-equipped and beautiful test kitchen in Burnaby. I was honoured to be a judge beside Francisco Migoya, (Modernist Pizza, Modernist Bread, Elements of Dessert) and Francesca Cavallo (Italian Chamber of Commerce). Six hours of intense pizza making by seven contestants and the enviable task of sampling all of them. A report is included in the news section of this issue.
BAC was proud to attend the National Skills Canada Competition in Vancouver in May and at our booth we had many conversations on the training of our Canadian bakers. Not only was this an opportunity to network specifically in education but it was also a chance to cheer on and celebrate our emerging creative students who competed in the Baking and Pastry category. Judging by their beautiful and expertly crafted creations, our industry is going to be in good hands in the future with these skilled bakers at the helm. Read more about it on page 13 and here: https://financialpost.com/globe-newswire/national-champions-in-45-skill-areas-medaled-at-the-2022-skills-canadanational-competition’
A week later we were back in Vancouver at Pizza Summit West presented by Canadian Pizza magazine and hosted at Snow Cap
I am getting to know the crew on BC Ferries by name! I was back sailing to Vancouver last Thursday for FoodPro 22, foodprobc. com, a daylong convention celebrating the best and most innovative food processors in Western Canada. This well-managed event, presented by BC Food and Beverage (bcfb.ca)
‘It was the personal stories of visionaries – those who had faced adversity, those who had followed their dreams and faced rejection by conventional funders – that were inspiring ’
was an opportunity to listen to the stories of some of the most interesting and successful entrepreneurs in Canadian food processing.
The keynote speaker was Arlene Dickinson, but it was the personal stories of visionaries – those who had faced adversity, those who had followed their dreams and faced rejection by conventional funders –
New Director of Food and Nutrition Policy Skills Canada competitions: B.C. provincial and national medal winners
that were inspiring. These speakers included Ratana Stephens from Nature’s Path Foods, Ian Walker from Left Coast Naturals and Peter Van Stolk from SPUD. The event featured a women’s panel populated by Jill Van Gyn from Fatso, Jasmine Byrne from Big Mountain Foods and Lori Joyce from Betterwith Ice Cream. The speakers were rounded out by Jake Karls from Mid-Day Squares and Mike Fata from Manitoba Harvest Hemp Foods.
MEMBERSHIPS
An interesting tome has landed on my desk, and I will give a full review in a later issue. If you want to check it out, it’s called Breadsong and it’s by an inspiring father-daughter duo, Kitty and Al Tait from Watlington, Oxfordshire, U.K. You'll find it on https://www. theguardian.com/food/2022/apr/24/ dad-bread-and-me-how-baking-gaveone-teenager-a-new-zest-of-life-kitty-taitbreadsong-orange-bakery.
MEMBERSHIPS
Not a member of the BAC yet, or know someone who would like to join? Sign up here: https://baking.ca/membership
Martin Barnett, mbarnett@baking.ca
The BAC’s mission is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
Denise Lee new Director of Food and Nutrition Policy for BAC
Denise Lee has nearly 25 years of experience that spans several regulated CPG industries, including food, natural health and cannabis, in policy, regulatory and quality management.
The Baking Association of Canada is delighted to announce the hiring of Denise Lee as Director of Food and Nutrition Policy, effective May 16.
Denise joins the BAC with a Bachelor of Nutrition Science from the University of Guelph and nearly 25 years of experience that spans several regulated CPG industries, including food, natural health and cannabis, in policy, regulatory and quality management.
Combining her education with many years of technical experience, Denise believes that finding workable solutions for business growth and innovation is based on solid science, a commitment to education, accessible and applicable information to all stakeholders and continuous progressive open communication between policymakers, businesses and customers.
Denise is an advocate for human health, fair policies and positive change within an industry and at a global level.
Denise looks forward to providing continuous support and value in ensuring the challenges and concerns of BAC members are heard.
She is excited to engage and collaborate with members and hear how she can support current practices and innovations and work through current industry challenges.
Please join us in welcoming Denise.
Skills Canada competitions: focus on B.C. provincial and national medal winners
The Skills Canada Provincial 2022 Competition in baking took place in April at Vancouver Convention Centre to determine Team BC for the Skills Canada National Competition.
In the post-secondary school baking category, Jira Dunol of Vancouver Community College won the gold medal, Elleora McKay of Vancouver Island University earned a silver medal and Erik Cessford of VIU picked up bronze.
Dunol went forward to compete at the national level May 25-27 and won gold! Max Bishop of Nova Scotia won silver and Hollie Rivera of Manitoba took home the bronze.
In the Team Canada catergory Ontario won gold (Emma Kilgannon), Alberta won silver (Calia Pacle) and Quebec won bronze (Frédérike Bélair). The winner will proceed to compete in Skills Worlds 2022 (venue details to be announced).
In the provincial secondary school baking category, Leila Pourshahriary of Delta Secondary School won gold, Emily Mueckel of Gleneagle Secondary School won silver and Molly Cole of Ecole Ballenas Secondary won bronze.
Like Dunol, Pourshahriary went on to compete in nationals and won gold for B.C. Says organizer Kimberly Tada, “It was a virtual competition for Secondary Nationals but we borrowed a medal for Leila to have a picture with Jireh.
At nationals, Cherry Paculanang of Alberta won silver and Michael Abellera of Manitoba won bronze in the secondary category.
Jira Dunol of Vancouver Community College, who won gold in the B.C. provincial post-secondary baking competition and at the national level. Leila Pourshahriary of Delta Secondary School did the same at the secondary level. Congratulations to both and to all budding bakers!
LA DOLCE VITA
Across Canada, Italian bakeries have brought the flavours of Italy to our neighbourhoods. These are friendly, welcoming places, offering delectable sweets that are not only traditional, but often made from old family recipes, passed down through the generations. Many Italian bakeries are owned by families, who work together to bring the sweet life to the community.
Since 1985, Italia Bakery, in Vancouver, has been a much-loved local bakery. “ We make everything from scratch starting with our doughs, fillings, sponges, and custards. We hand roll and deep-fry our cannoli shells in house,” says owner Sam Pero, who first learned the baking trade, working alongside his father Francesco Pero, at the family-owned Fortuna Bakery, before school and on weekends.
“I also started a food truck called Cannoli King Vancouver 10 years ago. We wanted to go out into the community and bring the Sicilian culture, and what better way to do this than through a food truck,” Pero says. “Now, we also have a brick-and-mortar location called Cannoli King.”
}Gelato has been on the menu at Ottawa’s Pasticceria Gelateria Italiana since the doors opened 43 years ago. Pistachio and strawberry gelato is a popular flavour with a strong nutty taste.
‘We make everything from scratch starting with our doughs, fillings, sponges, and custards. We hand roll and deep-fry our cannoli shells in house.’ – Sam Pero, Italia Bakery and Cannoli King, Vancouver
Cannoli is the top-selling dessert, and Pero says the most popular variety is still the classic Sicilian. The handcrafted shells are filled with sweetened ricotta cheese, roasted almonds and chocolate chips.
There are family tributes on the menu. La Nonna is cannoli filled with raspberry ricotta, and topped with pink chocolate. It is in memory of his Nonna Margerita, who used to put ricotta and jam on his toast. As for the Nicosia, filled with sweetened ricotta, and garnished with roasted pistachios on one side and orange peel and a maraschino cherry on the other, Pero says it is “a tribute to my dad’s hometown Nicosia, Sicily.”
Other cannoli flavours include pistachio, coffee, vanilla, chocolate, tiramisu, and Nutella. The Baci is garnished with hazelnuts, and chocolate shavings, just like the Italian chocolate brand. Cannoli are available in mini and large sizes, by the half dozen or the dozen.
Tiramisu Slice is another top seller made with two opera sponges, brushed with a coffee liqueur. These are layered with a light and delicious filling made from mascarpone, whipped cream and tiramisu. More whipped cream tops it off, with a sprinkling of rich cocoa powder.
There is a complete line of cookies, including almond-based amaretti. Some are piped into fingers, others into swirls, with a whole almond in the centre, while others are simply pinched. Biscotti is available in classic almond,
lemon pistachio and cranberry orange with pecan.
Various cakes are on the menu. The Amaretto Crunch Cake starts with a base of almond dacquoise, brushed with chocolate. It’s layered with amaretto mascarpone and chocolate-covered cannoli crumbs. Mangia Cake Vanilla, a vanilla sponge, with a vanilla whipped custard, whipped cream and white chocolate, is light and heavenly. The Mangia Cake Chocolate is a darker, richer version with a chocolate sponge base. It has the same filling as the Mangia Cake Vanilla, with dark chocolate shavings.
“Recipes have been in the family from the very beginning,” Pero says. “We also tweak and add new recipes our pastry chef and I create, and they are always a hit.”
Over at Pasticceria Gelateria Italiana (PGI), a family-owned Italian bakery and gelato shop in Ottawa’s Little Italy, there are breakfast pastries, individual pastries, cookies, chocolate, cakes, Italian specialties and frozen desserts.
Gelato is in demand all summer long!
Ottawa.
It has been on the menu since the doors opened 43 years ago. In fact, they were the very first shop to offer gelato in Ottawa. “We sell about 200 litres a week. And about 400 litres for Italian Week,” says Joe Calabro, pastry chef and co-owner of the shop. Italian Week is an annual festival in Little Italy that celebrates Italian culture every June.
The most popular gelato at PGI is the pastel green pistachio, with a strong nutty taste. Next is chocolate, or its many variations including chocolate caramel, chocolate orange, chocolate brownie, or chocolate mint chip. Fruit flavoured gelato includes coconut, mango, strawberry, banana, and blueberry. Other favourites include roasted almond, hazelnut, tiramisu and espresso.
Pasticceria Gelateria Italiana in Ottawa’s Little Italy offers breakfast pastries, individual pastries, cookies, chocolate, cakes, Italian specialties and frozen desserts.
Calabro explains the appeal of gelato. “People love it not only because of all the different flavours, but because it tastes lighter, and it is healthier than ice cream. Our recipe has more milk than cream, no eggs, and only four to seven per cent butterfat. It has a smoother, silkier texture. Ice cream is made of mostly cream, with up to 50 per cent butterfat.”
Other frozen desserts include sorbets, such as lemon, passion fruit, raspberry and blackberry. For Italian Week, Calabro developed new flavours for the crowds. “I designed Mojito sorbet, and a rhubarb and strawberry sorbet. Then there is a red velvet gelato, a Kinder Bueno gelato and a biscotto gelato, with chunks of biscotti.”
Customers often order cookies with their gelato. PGI carries a large assortment of biscotti. Vanilla-almond biscotti never lasts in the showcase for long. Then there are chocolate-almond, chocolate-pistachio and chocolate-Nutella. Sublime butter cookies come in vanilla, tiramisu, chocolate, Gianduja, almond, hazelnut and pistachio. The PGI Florentine contains colourful mixed fruit and roasted almonds. Custom made to be extra thick, half is dipped in chocolate.
Many locals start their morning with a breakfast pastry like sfogliatella Napoletana, or lobster tail, created with multiple layers of crispy pastry, filled with a vanilla pastry cream. Breakfast cookies are perfect for on the run and include fig, date and raspberry. Bomboloni doughnuts in flavours like Nutella, blueberry, lemon and key lime, can be enjoyed both with coffee and at home with evening wine.
Calabro puts his heart into this family-owned business. When he is not in the kitchen baking, or making litres upon litres of gelato and sorbet, he will be found chatting with customers, who have become friends.
Enjoy the taste of Italy this summer, with a visit to a local Italian bakery. Be inspired! Adding a classic Italian dessert to your menu may just become the next bestseller with your customers. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.
Sugar cookies from Pasticceria Gelateria Italiana in
BY DIANE CHIASSON
FIVE PROVEN STRATEGIES TO INCREASE YOUR BAKERY’S AVERAGE CHEQUE
Tracking your bakery’s cheque average is the first step to improving your bottom line
Whether you are the owner or manager of a bakery, your main objective will be the same, which is to enhance its profitability. To run a successful bakery operation, you need to know how to boost your profits and increase your average bakery revenue. Tracking your bakery’s cheque average is the first step to improving your bottom line. The average cheque is the average amount spent by each customer who visits your bakery.
To help you along the way, I will share with you my five proven strategies to increase your bakery’s average cheque.
1. ANALYZE YOUR SALES DATA
To get a full picture of your bakery’s financial health, you should definitely start by looking at your bakery data. Review your sales numbers and your inventory management reports. These should also include your employee statistics and customer data. You should analyze every item on your menu to see what sells and what doesn’t.
}Your staff must be well trained to upsell and cross-sell more products without pushing the sale. Upselling is meant to entice customers to buy more expensive items or more upscale products and add-ons to their current order than those that are most frequently chosen. In contrast, cross-selling involves the purchase of complementary items, side items or additional items such as a drink.
When customers read a menu, their eyes typically go first to the centre, then the top right, and then the top left.
It’s very important that you identify your best-selling products (in terms of quantity) for cakes, pies, cupcakes and anything else that you sell. You also need to understand which flavours are not performing well. You need to know which are your most profitable items and which products sell well but are not hugely profitable.
You need to keep an eye on your overheads, such as your bakery’s administrative, commercial and payroll expenses. Controlling these overhead costs is extremely important when it comes to boosting the profitability of your bakery.
2. RE-ENGINEER YOUR MENU AND PAY ATTENTION TO THE GOLDEN TRIANGLE
As you know, menu engineering is critical if you want to increase your sales. Your menu should be a strategic tool you can use to quickly increase revenue. You should always draw your customers’ attention to more profitable items by including high-margin items in the Golden Triangle. The Golden Triangle is where you should have your high-profitmargin items. When customers read a menu, their eyes typically go first to the centre, then the top right, and then the top left. In the restaurant business, this is
called the prime real estate area.
In addition to proper item placement, you should draw customers’ attention to specific menu items through bolding and italicizing. These small changes will capture your customers’ attention and guide them to specials, product upgrades and add-ons. Remember that when customers are faced with too many choices, they feel anxious and confused, and they are less likely to decide or buy a product.
3. TRAIN YOUR STAFF TO UPSELL AND CROSS-SELL
Your staff must be well trained to upsell and cross-sell more products without pushing the sale. Upselling is to entice customers to buy more expensive items or more upscale products and add-ons to their current order than those that are most
frequently chosen. In contrast, crossselling involves the purchase of complementary items, side items or additional items such as a drink. Train your staff members to know your menu inside out. Each one of them should also know how each item tastes. Each time you introduce a new menu item, consider giving your team opportunities to taste the products. Then, show each new product to your staff at a meeting or tasting meeting. It will be an excellent occasion for all your staff members to meet together, taste and share every tip about these new products. Don’t train your staff to use cliché phrases like “Something else?”, “Anything to drink?” or “Would you like a pie?” Usually, these phrases don’t sell. Train your staff to give details with affirmative language such as “I recommend our trifle cake. I tried it earlier, and it’s just delicious.” Language is everything when it comes to sales. It’s essential to train your team on how to address your customers when you want to persuade them to order more. Just keep in mind that making recommendations is not trying to push something.
4. CREATE A LOYALTY PROGRAM
Creating a loyalty or a reward program system will motivate your customers to buy at your bakery more often as they will get a deal or a freebie. More than 70 per cent of consumers say they favour companies that offer rewards. You will have to consider whether to implement a card-based or digital rewards program, or perhaps both. It’s important that you build a program that benefits both your bakery and your customers. You can set incentives like “Every 5th visit, receive one free muffin,” or “Purchase 10 cakes, get 1 free,” or refer a customer and get a free cupcake.
5. INVEST IN ONLINE ORDERING
Over the past decade, websites have become a necessity for any small bakery operation that wants to boost its sales. Online ordering can significantly increase your revenue. With tempting food photos and lots of extras to click on, studies show that, on average, online orders are 20 per cent larger than your standard telephone or in-store order. As a bakery owner, you can offer an easy-to-use, streamlined
ordering function on your website so customers can quickly get their baked goods on the go. People tend to spend more when ordering online as they have more time to peruse your menu.
Just know that people love customization options when it comes to ordering online. Make it easier for them to customize their orders with add-ons using a checklist approach.
Analyzing your sales data, re-engineering your menu, training your staff to upsell and cross-sell, creating a loyalty program and investing in online ordering will help you increase your bakery’s cheque average. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
ADM MILLING AND BAKING SOLUTIONS
7585 Danbro Crescent, Mississauga, ON L5N 6P9
Contact: Mark dela Pena
Phone: 905-819-7000
Fax: 905-819-9768
Email: info.cdnmill@adm.com
Website: www.adm.com
Plants: 2 Montreal, QC; Mississauga, Midland, Port Colborne, ON; Winnipeg, MB; Calgary, AB. Sales offices: Montreal QC, 514-846-8533; Toronto, ON 1-800-267-8492; Calgary AB, 403267-5656
Products offered: We strive to be the most valued milling & baking solutions provider via our industry leading sustainability programs, world class mills, innovative solutions & capabilities, and strong partnerships with growers and customers. ADM Milling & Baking Solutions’ product portfolio includes standard wheat flours, whole wheat and whole grain flours, specialty flours (corn, barley, durum semolina, rye, farina, bulgur, tapioca, wheat bran, wheat germ and sorghum), specialty products (wheat proteins and wheat starches) and Bakery Mixes, Bases and Concentrates.
Canadian Celiac Association.
Products Offered: We provide an extensive range of sifted and whole grain flours (Hard/ Soft Wheat, Spelt, Rye, Buckwheat, Khorasan, Red Fife, Einkorn, Corn, Millet, Barley, Emmer, Amaranth), Oats, Seeds, Mixes and GlutenFree. We do on-site milling, sprouting, blending, packaging and have an in-house bakery for testing and development. We offer custom toll milling, blending, and packaging options in both bulk and retail applications.
Distribution: Nationally across Canada & US. Major Customers: Retail, wholesale, commercial.
FARINART INC.
11150 rang St-Edouard, St-Liboire, Qc, J0H 1R0
Contact: Elisabeth Brasseur
Phone: 514-531-8331
Email: ebrasseur@farinart.com
Website: www.farinart.com
Products offered: At Farinart, it’s starts with high quality local supply and 100% whole grain. Located in St.Liboire, Canada, Farinart is a family owned company with extensive bakery experience. With a small team of experienced professionals, with a team dedicated to each step of the process, we are able to meet your needs faster & better.
We manufacture a wide variety of organic, conventional and gluten free ingredients to provide you with custom formula grain blends and stone-ground flours.
ARDENT MILLS ULC
Ardent Mills is committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, and keto-friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localized support, scale, insights, and unmatched expertise you need to stand out and help grow your business.
6860 Century Ave., Suite 301 Mississauga, ON L5N 2W5
Contact: Reid McEachran
Phone: 905-494-2600
Email: info_ca@ardentmills.com
Website: www.Ardentmills.ca
Plants: Flour Mills in Mississauga, On, Montreal, QC, and Saskatoon, SK. Bakery Mix, Oats and Durum plant in Saskatoon, SK.
ANITA’S ORGANIC FLOUR MILL LTD.
44688 S Sumas Rd #615, Chilliwack, BC V2R 5M3
Contact: Jayda Smith & Taylor Gemmel
Phone: 604-823-5543
Email: info@anitasorganic.com
Website: www.anitasorganic.com
Plant: Chilliwack. Anita’s began as a small milling operation in BC, Canada over 25 years ago. Today we are a major supplier of organic flours, grains, cereals, and mixes to stores and bakeries across the country. Our grains come from Canadian farmers, are freshly milled, and delivered ontime, every time to our valued customers. They rely on us for high product quality, consistent performance, and exceptional customer service. We are a values-driven organization that proudly supports organic farming and sustainability.
Certifications: We are SQF certified, meeting the highest of safety and quality food standards. We are certified organic by Pro-cert Organic Systems as well as certified OU Kosher. For the gluten free products we produce, we have a separate space that is certified gluten free by the
Products offered: A full line of high-quality flour with legacy brands that include Bakers Hand®, Keynote®, Rapido®, Velvet®, Peach Pastry®, and All-O-WheatTM. As an industry leader in innovation, we also offer Primo Mulino® Neapolitan-Style Pizza Flour, organic flour, and new certified gluten-free pizza flour blends. This is complimented by our line of oats, durum, specialty grains and savoury baking and pizza mixes, many formulated specifically to customer’s needs.
Our processes include stone milling, sprouting, caramelization, roasting, flaking, cracking and cold milling.
We offer Co-Packing Solutions of any of your dry blends, including your own ingredients.
Distribution: North America
Formats: from 350 g to tote bags
Company comments: Our ability to create innovative blends is limited only by your imagination. We work hand in hand with our customers to provide tailored formulas to their specific needs, in an efficient and cost-effective manner.
GRAIN MILLERS CANADA CORP.
No. 1 Grain Millers Drive
Yorkton, SK S3N 3Z4
Sales Contact: Andrew Eilertson
Phone: 1-800-232-6287
Fax: 952-829-8819
Email: andrew.eilertson@grainmillers.com
Website: www.grainmillers.com
Plants: Yorkton, SK and U.S.
Distribution: Throughout Canada and U.S. Products Offered: Full line of conventional, organic, & certified gluten-free oats including quick & rolled flakes, flour, bran, steel cut, food-grade fiber, and other innovative products. Complete product line includes other milled grains and custom blends of wheat, corn (yellow, white, non-GMO), barley, rye, triticale, and other specialty grains.
Company Comments: Privately owned, Grain Millers delivers whole-grain solutions to the modern world of food manufacturing. Customers rely on our quality, service, and innovation to meet today’s high expectations and tomorrow’s challenges. Learn more what about we can do at www.grainmillers.com.
GRAIN PROCESS ENTERPRISES LTD.
105 Commander Blvd., Scarborough, ON M1S 3M7
Contact: George Birinyi Jr.
Phone: 416-291-3226
Fax: 416-291-2159
Email: orders@grainprocess.com
Products offered: Over 2,000 products including a full range of whole grains. Hard/Soft Wheat, Triticale, Corn, Millet, Barley, Rye and Durum and organic products certified by QAI (Whole Wheat Flour, White Flour, “Ancient Grains” Spelt, Kamut, Quinoa, Seeds, etc.) Precooked and stabilized grains and flours, Whole Bean Flour, complete range of grains including Cracks, Flakes and Grits, Seeds (Sunflower, Sesame, Golden Yellow and Brown Flax), Beans, Peas, Lentils, Sugars, Nuts and Dried Fruit. Food processing also includes custom blending facilities for multigrain formulas (Bread, Muffin and Pancake Mixes, etc.) packaging, granola cereals, toasted grains, Turbinado and Demerara Sugars.
Distribution: Across Canada and the United States.
Major customers: Bakeries, biscuit and cookie manufacturers, food service, bulk, health and natural food retailers and distributors and manufacturers.
Company comments: We pride ourselves as being the only stone flour mill in Canada to offer such a wide variety of products. Our product development team is ready to develop mixes and specialty grains for any application in the food industry.
NUTRASUN FOODS
6201 E Primrose Green Drive
Regina, Saskatchewan S4V 3L7
Phone: 306-751-2046
Contact: Salvatore Levanti, Director of Sales & Marketing
Phone: 631-637-5280
Website: www.nutrasunfoods.com
Certification: NutraSun Foods Ltd. is certified Organic by Quality Assurance International (QAI), Kosher Certification, HACCP, FSSC 22000:2011, ISO 22000:2005, HACCP and NonGMO Project Verified.
Delivery: We deliver bakery ingredients across Canada and the United States as well as shipments offshore.
Products offered: NutraSun’s high quality Organic and Conventional flour is milled from Hard Red Spring and Hard White Wheat. We are the exclusive miller of premium Snowbird White Wheat flour and also offer a variety of Whole Grain flours.
In addition to flour, we are continuously expanding our product line of organic and conventional bakery mixes and bases to include breads, muffins, cookies, pancakes and whole
grain pizza crust mix or base. We also offer customized grain blends and organic and clean label dough conditioners. NutraSun offers a variety of packaging options for the industrial, bakery and retail markets including 20 kg, 25 lbs and 50 lbs bags, one-tonne totes, bulk truck loads and trans-loading. Our retail packaging line uses re-sealable pouch packs for weights ranging from 600 grams to 2.5 kg.
Major customers: NutraSun serves industrial and retail bakeries as well as retailers selling consumer packed re-sealable pouches.
Company comments: NutraSun Foods is a division of Paterson GlobalFoods, a wholly owned Canadian company which has been serving the Canadian agricultural and food industry for over one hundred years. NutraSun is a fully modernized mill located in southern Saskatchewan, the heart of Canada’s Hard Red and White Wheat growing region.
NutraSun Foods contracts directly with producers across western Canada in sourcing the highest quality grain to ensure consistency and quality for our flour and mixes.
P&H MILLING GROUP
Corporate Office: 1060 Fountain Street N.; Cambridge, ON N3E 0A1
Phone: 1-800-621-0588 or 519-650-6400
Fax: 519-653-2125
E-mail: sales@phmilling.com
Website: www.phmilling.com
Company Comments: P&H Milling Group is the largest Canadian-owned milling company, with nine mills strategically located across Canada and a vast distribution network to service your complete bakery needs! P&H Milling has been an important part of the agriculture and food community for over 100 years. We produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We are focused on providing high quality wheat and pulse-based products with a commitment to delivering customer value everyday! P&H Milling strives for excellence through integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standard! For information about our products contact: Sales & Customer Service: 1-800-621-0588 or Email: sales@phmilling.com
Products offered: Hard Flour; Soft Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; Bran; Wheat Germ; Pulse: Pea Protein; Pea Flour; Pea Starch; Pea Fibre
PORT ROYAL MILLS
240 Industrial Parkway S. Aurora, ON L4G 3V6
Contact: Skylor Petrovich
Phone: 905-713-1712
Fax: 905-713-0074
Email: orderdesk@portroyalmills.com
Website: www.portroyalmills.com
Plant: Aurora, ON
Certifications: SQF, Certified Organic by ProCert, Kosher Kashruth
Products offered: Custom blended whole grain cereals, partially stone ground flours, cracked, flaked, pearled and whole grains including: rye, spelt, barley, quinoa etc. Importers and distributors of other fine bakery ingredients. Delivery: Canada and USA
Major customers: Bakeries, cookie manufacturers, frozen dough plants, bakery mix manufacturers, food processors and pet food manufacturers.
Company comments: At our milling facility in Aurora, Ont., we meet the continuing demand for whole grain milling and custom blending. We at Port Royal continue to provide the highest quality products and personalized service to our customers with industry leading food safety standards.
RICHARDSON FOOD & INGREDIENTS
2800 One Lombard Place
Winnipeg, MB R3B 0X8
Contact: Jason Hines
Phone:1-800-663-6287(OATS)
Website: www.richardsonfoodandingredients.com
Company Comments: With the most extensive oat supply in North America, Richardson Milling – a division of Canada’s largest agribusiness, Richardson International – sources the best ingredients to create a full range of safe and high-quality custom products that are sold worldwide. Offered products include a wide variety of organic oats and certified glutenfree options including oat groats, flakes, flour, and bran. With an extensive grower network and five manufacturing facilities, Richardson boasts the most extensive oat supply chain in North America. Richardson is headquartered in Winnipeg, Manitoba and has over 3,000 employees with facilities across Canada, the U.S., and Britain.
Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make).
What makes these cakes showstoppers is their unexpected flavor combinations-take. These desserts take full advantage of layeringcontrasting textures in each bite. Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy.
BY JANE DUMMER, RD
COFFEE DESSERTS 2.0
Coffee desserts and baked goods offer the rich, even bitter and not overly sweet buzz of java in a bite rather than a sip
What’s better than the aroma and delicious taste of fresh brewed coffee? All those wonderful flavours in a dessert! Coffee desserts and baked goods offer the rich, even bitter and not overly sweet buzz of java in a bite rather than a sip. Coffee drinks are experiencing a surge in popularity, from cold brew to exciting new flavours. There is an interest in premium coffee experiences. The pandemic accelerated consumers’ commitment to proactive health and wellness, including mental alertness and mood enhancers. All these factors set up coffee flavours and ingredients for success in applications, including baked goods and desserts.
}lemon often with espresso.”
Stacey Hawley, co-founder of Forté Flavors, LLC, says: “Overall, straight coffee and espresso-type flavours are the most popular flavour additions in bakery applications. Coffee tends to dominate the overall flavour profile so it can be difficult to translate the nuances of a unique coffee drink that consumers have come to expect. If the consumer desires a latte, they expect a foam or dairy component. For example, when creating a latte muffin, I’d flavour the muffin batter with a strong coffee profile and then top the muffin with a contrasting sweet, vanilla cream frosting. Or vice versa. Frostings, fillings, and crème brûlée are great delivery systems for a coffee profile and complement coffee’s bitterness. That said, one standout is salted caramel in conjunction with coffee. The profile encompasses salt, sweet and bitter, which is very satisfying when combined.”
“When creating a latte muffin, I’d flavour the muffin batter with a strong coffee profile and then top the muffin with a contrasting sweet, vanilla cream frosting.” – Stacey Hawley, Forté Flavors, LLC
The industry has come a long way from “coffee-less” coffee cakes and tiramisu as traditional examples of coffee desserts with new, interesting innovations. Coffee goes well with many flavours in baking including chocolate, vanilla, caramel, spice and fruit. Lisa Jackson, director of marketing at FlavorSum, explains: “Coffee pairings are becoming more popular for bakery innovation. Many of our bakery customers use launch data from Mintel or Innova to identify pathways for flavour innovation. Coffee flavours are gaining momentum in the North American bakery category, with 50 per cent more items featuring the popular beverage profile in the last 52 weeks. Beyond classic combinations like chocolate espresso, caramel latte, and coffee cinnamon, we’ve seen creative profiles that mix coffee with chocolate and mint, nut flavours like pistachio or hazelnut with mocha or espresso and fruit flavours such as raspberry or
From cup to baked goods, flavouring with coffee seems obvious for artisan bakeries and cafés. The Social Blend bakery café Instagram feed caught my eye. Specifically, the Coffee Crisp macaron. This Korean-style macaron has a Coffee Crisp piece in the centre, with mocha butter cream and milk chocolate ganache. Tom Wen, co-owner and chief executive officer of The Social Blend, identifies: “We continue to try new combinations of flavours with our macarons. Coffee Crisp not only resembles our coffee aspect but also our macaron side. We change our flavours based on the season, with fruit-related flavours in the summer and flavours like white peppermint mocha for Christmas time. I encourage everyone to try our coffee mocha dacquoise (dark chocolate bits on the outside, espresso buttercream and dark chocolate ganache centre) for those that love coffee and baked goods. Dacquoise is like a fluffier and bigger version of the macaron.”
In terms of the top coffee flavour at
The Social Blend’s Korean-style macaron has a Coffee Crisp piece in the centre, with mocha butter cream and milk chocolate ganache.
The Social Blend, Wen explains: “It is latte and Americano. These two options are our customers’ go-to drinks. They are not as strong as espresso, macchiato or a long black but have the classic coffee aroma to them. I believe most people stick to what is familiar to them such as latte or Americano before venturing into drinks and flavourings like flat white or a long black.”
Jackson points out: “The coffee flavour family provides bakery formulators with a range of subtle tastes. We've had recent discussions about incorporating café con Leche, a creamier latte-like flavour, or cold-brew coffee flavour into bakery. Also, formulators can add active coffee in liquid form as an extract, as a powder, or as an inclusion through finely ground coffee. Using active coffee instead of, or in addition to, coffee flavour can create formulation challenges. We recommend partnering with experts at your flavour house to ensure you get the desired taste and texture for your bakery innovation.” / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
