HAIL TO THE CHEF: Former White House executive pastry chef Roland Mesnier.
BY BRIAN HARTZ
THE RESULTS ARE IN
Bakers Journal’s first-ever Jake the Baker Award competition drew nearly two dozen entries from all across Canada. When the application period closed on April 3, the judges were faced with the daunting task of choosing one winner out of so many well-qualified bakeries.
The stakes were high: an award plaque for the winner to hang in his or her bakery, an all-expenses-paid trip to Montreal for Bakery Congress 2015 and a cover story in the July 2015 issue of Bakers Journal.
So, it came as little surprise that the number and quality of entries was so impressive. Before I reveal the winner, I would like to take this opportunity to thank our generous sponsors: Ardent Mills, Callebaut and Bunge Oils.
A very special thank-you goes out to oven manufacturer Miwe Canada for its sponsorship of our 75th anniversary cake featuring Jake the Baker himself, which was displayed – and consumed – at the Bakers Journal booth at Bakery Congress 2015. Catherine Beddall of Catherine’s Cakery in Ottawa made the cake, and we thank her for her efforts as well.
Most of all, we thank you, our readers in the baking industry of Canada, for your ongoing support that allows us to connect with the fantastic bakeries across this great country and give them a chance to enjoy some much-deserved time in the spotlight as a reward for their hard work, business savvy and innovation.
So, without further ado, the winner of the inaugural Jake the Baker Award is … Patisserie Daniel in Victoria, B.C., owned and operated by Daniel Vokey. His wife, Teresa Vokey, nominated him for the award.
In the estimation of our judges, Vokey’s bakery best fulfilled the contest’s primary criterion: success through innovation and business savvy. Patisserie Daniel, which has been in business for more than 20 years, excels across a broad spectrum of sweet and savoury baked goods, including French pastries, traditional European-style breads, potpies and even wedding and other special-occasion cakes. In fact, the bakery’s website has an entire bridal section devoted solely to wedding ideas.
We thank you, our readers in the baking industry of Canada, for your ongoing support that allows us to connect with the fantastic bakeries across this great country.
Patisserie Daniel also stays on top of trends – it offers a full range of dairy- and gluten-free products, as well as vegan cakes and pastries. And it markets its products to a broad swathe of potential patrons, not just the lunch crowd and brides-to-be. Teresa says the bakery is targeting customers who enjoy entertaining at home with its burgeoning selection of gourmet meat and seafood pies. They use local meats such as rabbit, elk and, of course, wild West Coast salmon.
“We found over the years that our customers are looking for a wow factor when it comes to having guests over and serving something special,” Teresa wrote. “The standard potpies, that for years have been popular on the take-home menu board at many bakeries, were due for change.”
For the full story on Patisserie Daniel, watch for next month’s issue of Bakers Journal
In closing, I would like to thank all the bakeries who submitted entries for the Jake the Baker Award, particularly the rest of our finalists, led by runner-up Pikanik Creations in Surrey, B.C., owned by Joanna Schultz and nominated by Hanna Sogo, the bakery’s manager of culinary innovation. Second runner-up was Kimberley City Bakery in Kimberley, B.C., while Jelly Modern Doughnuts in Calgary and Toronto finished in fourth place and German Bakery/Sachsen Cafe & Restaurant in Annapolis Royal, N.S., garnered fifth place.
If you work or live anywhere near these fine establishments, please drop in, give them a pat on the back, and enjoy some of their delicious products. / BJ
JUNE 2015 | VOL. 75, NO. 4
EDITOR | Brian Hartz editor@bakersjournal.com 727-575-7025 1-888-599-2228 ext. 250
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Like you, successful bakers know the secret to a profitable bakery starts and ends with high quality, great tasting products. For over 80 years, the American Almond® Products Company has provided successful bakers everywhere with premium quality nut pastes, nut butters, nut flours and a wide range of unique, customer-pleasing ingredients. Let American Almond® help you turn that quality into profits for your bakery.
briefly | Arla predicts whey protein opportunity; Master-Bilt nabs Nestle honour; N.L. HST hike blasted; Cotard demonstrates chocolate mastery | FOR MORE baking news, check out our website www.bakersjournal.com
Jordan Promoted at Standex
Standex International Corp. promoted Scott Jordan to the position of president of its Standex Cooking Solutions Group, effective July 1. For the past several years, Jordan served on the company’s Refrigeration Solutions Group leadership team in his role as president of Master-Bilt, which received Vendor of the Year honours in April at the Nestle Toll House Cafe by Chip International Training and Customer Service Conference in Las Vegas. Before coming to Master-Bilt, Jordan was vice-president and general manager of BKI, part of the Standex Cooking Solutions Group.
Wages Go Up with Improved Essential Skills
Though most Canadians don’t like to admit to essential skills deficiencies, a new report from the Canadian Apprenticeship Forum (CAF-FCA) suggests that individuals stand to earn more by investing in upgrading skills such as numeracy and problem-solving.
“There is still a stigma attached to having poor essential skills when the reality is, most of us recognize our own weaknesses,” said Sarah Watts-Rynard, CAF-FCA’s executive director.
“Whether someone is interpreting a document or doing math calculations, there is generally room for improvement. This research tells us higher skills result in better pay – something that may help individuals overcome their reluctance to seek upgrading.”
Collaborating with University of Toronto researchers Morley Gunderson and Harry Krashinsky, CAF-FCA examined how Canadian workers as a whole – as well as subgroups of journeypersons, Aboriginal people, persons with disabilities and immigrants – stood to gain by improving their literacy and essential skills. Multiple data sources and measures consistently showed the effect of higher skills on pay is almost always positive, statistically significant and quantitatively large.
Preliminary indications suggest the effect on journeyperson pay is the largest of all groups, being well over twice that experienced by Canadians in general. This finding is based on a focused response group of journeypersons representing various regions, business sizes and trades.
“This sends an important message to teachers, parents and young people who aren’t convinced the skilled trades require strong math, science and reading skills,” WattsRynard said. “It comes as little surprise that workers with the skills to get ahead of the curve make a wage premium.”
Expansion for packaging maker
Faerch Plast A/S has announced international expansion plans. One of Europe’s leading manufacturers of high-performance plastic packaging for the food industry, the Denmarkbased company is building a network of overseas distributors for targeting aggressive expansion in Australia, New Zealand, the USA, Canada, South Africa, the Middle East and Israel. With its award-winning products and state-of-the-art manufacturing, Faerch Plast is now investing in a dedicated team to fuel growth beyond its EU home market. The expansion plans are focused on Faerch Plast’s core range of dual ovenable crystalline polyethylene terephthalate (CPET) containers for frozen and chilled convenience meals.
www.faerchplast.com
The full report, titled The Effect of Literacy and Essential Skills on Labour Market Outcomes for Canadian Workers is available for download at caf-fca.org.
Scott Jordon
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STEPHANIE ORTENZI
THAT SOMETHING SPECIAL
SPECIAL
Never in the history of food production has a person with allergies had more high-quality foods to choose from. Although only a few years ago, products suffered from poor taste, they’ve never tasted better, they’ve never been available so widely and they’ve never been more sophisticated.
And it’s not only nut- and gluten-free baking. Consumers who want to avoid dairy, soy, egg, sugar and salt can also find food happiness.
Although there’s no official count of how many Canadian bakeries are allergen-friendly, there are two websites showing how remarkable the numbers are and how closely they’re monitored.
AvoidingMilkProtein.com charts allergy-free bakeries and restaurants. They track Canada as well as the United States. What’s interesting about this list and these niche producers – which also do a lot of savoury dishes, including pizza and pasta – is that even if they don’t do dairy-free, for example, if you ask them, they will. This site also dates its updates, which is impressive, because it’s a perishable business. Not all who set out to do this good work survive.
}The second site is valuable for travellers. GlutenFreePassport.com covers the world, literally, including airline food.
“I am completely unwilling to compromise on ingredients. I would never sell anything I wouldn’t eat myself. Profit should never impact the high standard of customer service when it comes to health.”
Why did you decide to specialize?
We spoke to five specialty bakeries, from Sackville, N.B., to Maple Ridge, B.C., as a sampling of the dedicated operators that choose to serve this pocket of the market.
Here’s what they had to say about their offerings, motivations, commitment and future goals.
Zena’s Gluten Free Bakery Maple Ridge, B.C. http://zenasglutenfree.com
Est. 2011
Co-owners: Rebecca Stiles & Erin Culhane
We spoke with Rebecca.
Both of us were cooking that way. Erin was cooking for a friend who was dealing with cancer, and my daughter and I were having digestive problems. My husband and I started trial and error experimentations and found that eliminating gluten really worked.
What are your top sellers?
Our breads, which are sugar-, egg-, dairy- and gluten-free, and made with non-GMO flour, namely sorghum, tapioca and organic quinoa.
How has your product line evolved over the years?
It’s been mostly customer-driven, which
led to developing our Freedom line, which is free of gluten, dairy, egg and nuts, making it mostly vegan – we sometimes use honey – although we don’t typically call our products vegan, because it’s not our area of expertise. The line was originally a small part of the business, but it now makes up about 75 per cent.
What do you feel distinguishes your bakery from others?
We have a very personal relationship with our customers who tell us what they need and want, which led to taking sugar out of our bread. We allow our customers’ needs to influence the direction we take in our baking.
What was the biggest milestone from a business point of view?
In July, a space became vacant next
(left) Kelly’s Bake Shoppe in Burlington, Ont.; (above) A gluten-free birthday cake created by Voila Gluten-Free Bakeree in Ottawa.
¦ concepts for success ¦
BY DIANE CHIASSON
MAKE THE MOST OF SUMMER TRAFFIC
As customers emerge into the warm weather, here’s how to ensure they’ll stop by your bakery
The snow is gone and sun is glinting back in our lives. What could be better on a spring or summer walk than to catch the smell of baked goods in the air?
Many bakery customers are out again, looking for something interesting and appealing in the nooks and crannies of Canada’s towns and cities. There are many ways to entice those customers to your bakery and now is the time to make sure you execute your best marketing strategies to bring them to your door in droves. Consider the following tips to help market to bakery customers and generate new and repeat business from your clientele:
MARKET TO CUSTOMERS’ SIGHT, TASTE AND SMELL
Be sure your display cases are filled to the brim and look their best this summer.
}A free loaf after 10 purchases recorded on a simple stamped card can still have the power to keep your customers coming back for more.
Make sure that whatever part of your bakery that’s visible to your customers has clean windows and displays and is filled to the brim with your full range of baked goods. Offer tastings of your best products to customers and those walking by and for a bakery, above all, arrange your store and activities so customers can smell the aroma of fresh baked goods.
POST PHOTOS ON A REGULAR BASIS
Just as you put out fresh goods every day, your website and especially your Facebook page should put out fresh photos nearly as regularly. Use social media posts to remind readers to order a special cake, bread or new cupcake flavour and keep the photos of your best creations flowing to your sites. Make sure you develop a social media plan that will deliver well-timed posts and integrate with your other offerings and promotions.
LOYALTY PROGRAMS
There are many systems for rewarding loyal clients. But you don’t have to have
your own plastic loyalty cards together with magnetic strip to entice them. A free loaf after 10 purchases recorded on a simple stamped card can still have the power to keep your customers coming back for more. Alternatively, giving your repeat clients a rebate in gift certificates is sure to build loyalty.
COUPONS
How about a dozen doughnuts for the price of 10, or rather than giving a baker’s dozen, how about a dozen for $9.99 and one free! Now these could be old school in local handouts or with your own newsletter (see tip below). For those with more Internet-savvy clientele, Groupon and Facebook have brought this basic concept into the 21st century. And, of course, coupons can always be posted to your website or Facebook page, or sent to your followers on Twitter.
ANNIVERSARY REMINDERS
If you have regular birthday, anniversary or other annual event customers, then many of these are repeated year after year.
Do you have a system in place to remind you it’s time to call all of your past birthday cake patrons?
Another order of the wedding cake you so diligently crafted for a couple’s special day would make an excellent anniversary gift. And who wouldn’t want to receive a birthday card along with a gift certificate for a favourite cake?
However, few bakeries apply this winning strategy. It could put you light-years ahead of your competitors. Make sure your system remembers and reminds you just before returning customers are perusing this year’s options. If you pick the anniversary date, you may be too late. BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as one of the best restaurant consultants in North America. Her company provides innovative and revenueincreasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-9266655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
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BY
BRIAN HARTZ
SHOWTIME FOR SUGARCRAFT
With shows like Cake Boss leading the way, the art of crafting ever-more-elaborate cakes has captured the public’s attention.
Some trends – cupcakes spring to mind – have a way of coming and going, but
nothing seems to have the staying power of a tour-deforce, multi-tiered cake.
Whether it’s created to celebrate a birthday, wedding, anniversary or other special occasion, a showstopping cake is guaranteed to draw attention – and make awestruck mouths water in anticipation of the delightful
flavours that will spring forth from it.
Satin Ice president Kevin O’Reilly saw a golden opportunity in the cake craze, and the result is the Satin Ice Cake & Sugarcraft Fair, Sept. 18-20 at the Orange County Convention Center in Orlando, Fla. In an interview with Bakers
Journal , O’Reilly said he kept expecting another company to create a trade show specifically for cake bakers and sugar artists. But none did.
“For the longest time I thought maybe Duncan Hines or Pillsbury would do this kind of thing,” he said, “but then I thought if no one
Satin Ice Cake & Sugarcraft Fair attracts
Former White House executive pastry chef Roland Mesnier.
is going to step up to the plate, maybe we should do it.”
O’Reilly drew inspiration for the show, which will be open to both industry and public, from similar events he attended in Italy, Spain, the U.K. and Australia. Exhibitors at these shows, he says, were hawking tools for working with rolled fondant, but not necessarily the fondant itself. He noticed the popularity of demos using rolled fondant and realized it could be the basis of a new kind of trade show.
probably going to be a cost to us in the first few years,” he said. However, he added, “we are looking long term. We want to draw cake artists and keep them coming over the years. We want it to be an annual event that cake artists can rally around, where they can share ideas. A big part of it is focused on education as well as
}“It felt like a good product to build a show around,” he said. “The ultimate goal is to create an environment in which we can pull cake artists from all over the Americas and rest of the world.”
The Cake & Sugarcraft Fair will have space for some 200 exhibitors, and 30,000 people are expected to attend. Satin Ice is heavily promoting the show in markets in 65 countries around the world.
“As a company, we’ve made a huge investment into this show from a financial and time perspective, and it’s
pastry demos. At the Satin Ice Cake & Sugarcraft Fair, he’ll regale the audience with tales from his 26 years at the White House. Unlike the politicians he served for so long, Mesnier is known for speaking his mind, often bluntly, which is exactly what he did in an interview with Bakers Journal
“I don’t cater to the people
“Either you want to be an entertainment chef or you want to be a cooking chef. When I go out, I want a chef that can cook. If I want to be entertained, I will go to the theatre”
entertainment.”
CAKE PREZ
Roland Mesnier ticks both the entertainment and education boxes for O’Reilly.
The former White House executive pastry chef served four presidents of the United States during his time at 1600 Pennsylvania Avenue, and he has barely slowed down since calling it a day in 2004.
Mesnier – who was born in Bonnay, France, and worked in Paris and Germany before coming to the United States – has published four books, with a fifth due out in October. He travels far and wide for speaking appearances and
I speak to,” he said. “I tell them the truth. I don’t tell them what they want to hear. I want honest answers even if those answers are brutal. Rome wasn’t built on being nice.”
For example, on the state of fine dining in the 21st century and how restaurant staff and menus overhype food quality, Mesnier had this to say: “I love what I do and I feel insulted when people try to sell me garbage. Isn’t it the role of the customer to say something is good and delicious?”
He believes fine dining has become overly focused on entertainment, and that chefs of all ages should re-dedicate themselves to
their craft, instead of crafting a “personality” or other gimmick that will sell.
“Either you want to be an entertainment chef or you want to be a cooking chef,” he said. “When I go out, I want a chef that can cook. If I want to be entertained, I will go to the theatre.
“Most young chefs today are listening to the wrong people. They need to choose better mentors. Today, we have lost a lot of the share of the business because of that. People still go out to eat by the millions but they don’t go out because the food is so good. They go out because they don’t want to do dishes and they don’t want to cook. I grew up in a time when people went out to dine, not just to eat. People should bring back that culture of dining, with beautiful settings with fresh flowers and nice tablecloths. Today the tables don’t even get cleaned.”
Mesnier said, as executive pastry chef at the White House, he never prepared the same dessert twice, and he never consulted with anyone else when coming up with ideas – except for the first lady, of course, and
Roland Mesnier with former U.S. president George W. Bush and former first lady Laura Bush (left), and former U.S. president Bill Clinton, former first lady Hillary Rodham Clinton, and their daughter, Chelsea.
the administration’s social secretary.
“I did not look at books or magazines. I definitely did not go on the computer and look at Martha Stewart,” he said. “[My recipes] were all adapted and made for the White House. It took a lot of hours but that’s what I wanted to do. I wanted to be a creator and not a follower. First ladies sometimes have a thing in mind of what they want to have and they share it with you. There’s no problem with that.”
Nancy Reagan was unequivocally
Mesnier’s favourite first lady to work for. “I liked to work with Mrs. Reagan because she was so demanding; she was a perfectionist. It’s good to work with someone like that. It drives you to perform.”
Reagan’s striving for perfection was a perfect match for Mesnier, who believes too many chefs see the restaurant and foodservice industry as a way to enrich and/or promote themselves, when instead they should seek out work
Lomas has set the bar for the rest of our suppliers
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that will spur professional and artistic growth.
“What I wanted was to do beautiful, beautiful work. I wasn’t thinking about being famous or anything like that,” he said. “When you see my work, I am not afraid to say you will not find anything like it from anywhere else. My work is my work and you can’t take that away.”
For that reason, leaving the White House after 26 years was the most difficult thing Mesnier had to do in his entire career. “I think the White House job was made for me. I didn’t work for the money. If I wanted money, I would have gone to Las Vegas. You become a slave for the money.”
Other speakers at the Satin Ice Cake & Sugarcraft Fair include “Cake Boss” Buddy Valastro; Mich Turner, Queen Elizabeth II’s cake artist; and high-end cake designer Ron Ben-Israel.
For more information, visit www. cakefair.com. / BJ
IF YOU GO
WHAT: The Americas Cake & Sugarcraft Fair (hosted by Satin Ice)
WHEN: Sept. 18-20, 2015
WHERE: Orange County Convention Center & Hyatt Regency Hotel, Orlando, Fla.
STAR GUESTS: Buddy Valastro, Roland Mesnier, Ron Ben-Israel, Mich Turner
INFO: www.cakefair.org; 845-986-3424
Satin Ice founder Kevin O’Reilly.
From an elegant range of napkin dispensers to a handy portable bench scale, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Tork Xpressnap Image napkin dispensers
Oakville, Ont.-based SCA the producer of the Tork brand of Away-from-Home professional hygiene products, has launched its award-winning Tork Xpressnap Image napkin dispensing systems. The new napkin dispenser collection is ideal for high-end establishments that prioritize creating a premium dining experience.
The Xpressnap Image line includes two distinct styles –sleek aluminum and genuine walnut –each designed to fit seamlessly into a variety of modern foodservice venues.
To complete the high-end guest experience, SCA is also announcing the launch of Tork Premium Extra Soft Xpressnap dispenser napkins designed to exceed customer expectations. These napkins deliver incomparable softness and an elegant look and feel that is substantially different from other dispenser napkins, with six subtle leaf designs in each refill. Ideal for the emerging self-serve, yet premium foodservice industry, Tork Xpressnap Image is designed to add to the overall ambiance of a dining experience. www.tork.ca
FWE air screen adds retractable door
New solutions from Corbion Corbion will use IFT 2015 (July 11-14, Chicago) as a platform not only to launch exciting new ingredients, but also to showcase its collaborative approach to new product development in the food and beverage industries. For manufacturers seeking to remove trans fats, which are commonly found in partially hydrogenated oils, Corbion will present its pioneering portfolio of non-PHO emulsifiers. A respected pioneer in emulsifier solutions, Corbion will highlight its capabilities in the development of non-PHO emulsifiers. These groundbreaking drop-in solutions allow food manufacturers to replace their current emulsifiers without affecting the functional attributes of their products, helping them simplify and streamline the process of reformulation. The new emulsifiers are suited to the bakery, confectionery, dairy, beverage and processed food sectors. www.corbion.com
Now foodservice personnel can experience improved workflow even in confined spaces with FWE’s R-AS-10 mobile refrigerated air screen that features an optional sliding space-saver door. Kitchen workers can fully open the door without requiring a 270-degree swing radius that overlaps nesting equipment units. Just open the door at a 90-degree angle and simply tuck it into the side of the air screen where it virtually disappears. It’s perfect for foodservice kitchens that use a tray line configuration or pod-style assembly.
FWE’s R-AS-10 mobile refrigerated air screen is designed for hospitals, nursing homes, schools, in-flight and other tray line operations. Its multi-fan system provides fast cool-down times and maintains cabinet temperatures with the door open for up to 90 minutes. Easy-to-use intuitive controls and highly accurate, oversized, high-demand components assure rapid pull-down times and recoveries. Uniquely designed tray slides hold trays and pans by the bottom for greater support and are removable for thorough cleaning. The air screen unit can also be used as a standard reach-in refrigerator when the tray line is closed. www.fwe.com
A portable, battery-powered bench scale that is legal-for-trade and lets users create a shipping department anywhere in their facility with RS232 interconnectivity is available from Alliance Scale Inc. The Alliance/CAS PB series portable bench scale is ideally suited for use in shipping and receiving departments, assembly, and additional production lines for handling overflow shipping requirements during busy or seasonal times. Allowing users to instantly create a shipping department anywhere, this lightweight legal-for-trade scale weighs only 14.5 pounds and has an RS232 port for connecting to networked devices and receipt printers. Available in 150-, 300- and 500-pound capacities, the Alliance/CAS PB series portable bench scale provides up to 300 hours of continuous operation using alkaline batteries or 60 hours using rechargeable. Featuring a large six-digit LCD display that is detachable for easy viewing, it is offered with an optional wall-mount bracket and receipt printer. www.alliancescale.com
For more new products for the baking industry, visit www.bakersjournal.com. To submit a new product for publication, e-mail editor@bakersjournal.com
Alliance portable bench scale
Cotard is Canada’s ‘chocolate master’
The Canadian National selection for the 2014-2015 World Chocolate Masters took place on April 17 at the new Chocolate Academy Centre in Montreal.
Michaël Cotard of Cotard Chocolatier, Christophe Bonzon of Chez Christophe Pâtisserie Chocolaterie and Christophe Sportellini of Maison Christian Faure demonstrated their chocolate expertise and creativity during this breath-taking competition, in which they were evaluated by esteemed and renowned chocolate and pastry professionals.
Cotard was on his third attempt, and the third time was the charm as he won the title of the 2015 Canadian Chocolate Master.
The World Chocolate Masters, the sixth edition of the premium international competition solely dedicated to the art of chocolate, started in September 2014 with a series of national selections that have been held around the world. Contestants have competed against each other in national pre-selections for the chance to represent their country at the 2015 grand international final in Paris, Oct. 28-30, 2015.
President of the jury, which was made up of six industry professionals and two members of the media, was Philippe Vancayseele, technical director of Chocolate Academy Montreal. For more information, please visit www.worldchocolatemasters.com.
Restaurants Canada blasts N.L. HST increase
Newfoundland and Labrador’s budget raises the HST to 15 per cent – the highest sales tax in the country – which unfairly penalizes the province’s job-rich restaurant industry, says Restaurants Canada.
Raising the HST will mean:
• lower restaurant sales;
• fewer visitors to the province;
• a greater incentive for Newfoundlanders to travel outside the province;
• fewer job opportunities for Newfoundlanders; and
• a more unfair tax system, which gives grocery stores a greater competitive edge over restaurants
“Increasing the HST is the exact opposite of what the province’s restaurant industry needs to get back on its feet,” says Restaurants Canada vice-president Luc Erjavec. “Restaurant sales growth is already amongst the slowest in the country, and slapping on a government-imposed price increase on restaurant meals will only make it worse. The restaurant industry employs more than 15,000 Newfoundlanders, and this will all have an impact on those job opportunities.”
Restaurants Canada urges the government to exercise fiscal prudence and make tough choices to control spending. In terms of revenue generation, Restaurants Canada suggests that the government consider selling off the Newfoundland Liquor Corp. (NLC).
“Experience has shown that selling NLC’s retails assets would safeguard provincial revenues, stimulate economic development, and improve service to important job-creators like the restaurant industry, while maintaining firm regulatory control over alcohol products,” Erjavec says.
Newfoundland’s $1-billion restaurant industry is one of the largest private-sector employers in the province. The province’s restaurant industry created 1,000 jobs in 2014 alone.
Perrotta Joins Food and Beverage Ontario
Food and Beverage Ontario, the professional leadership organization for food and beverage processors across the province, has announced the hiring of Anthony Perrotta as new director of membership and industry relations.
Perrotta will bring his years of experience working at Telus Mobility and Kellogg’s Canada to the organization. “Anthony’s expertise managing relationships both at Telus Mobility and Kellogg’s Canada made him the ideal choice to take lead of our organization’s membership and industry relations efforts,” said Norm Beal, CEO of Food and Beverage Ontario. “In addition to his business achievements and dedication to client satisfaction, his commitment to community involvement is another reason why we are thrilled to have Anthony on board.”
As a senior account manager with Telus Mobility, Perrotta managed more than 150 accounts, including Unico Drive Systems and Canadian TitleLoans, with a portfolio totaling more than $1 million in annual billed revenue. At Kellogg’s Canada, Perrotta held the position of territory account manager,
The Erosion of Science Based Decision Making
BAC Chair Glenn Wilde’s address to members at the 2015 Annual General Meeting, May 31st in Montreal.
Something is happening with the science based decision making processes and it’s not good. We used to have a simple world, one in which the scientific community would undertake diligent research and publish the findings in peer reviewed journals. This trusted science would then be used as the basis for initiatives such as dietary recommendations and food policies. At BAC we have always considered “the science” as the foundation for these types of discussions.
But something funny has happed. Science itself appears be suffering a credibility problem, especially with consumers - and really who can blame them!
Today we have almost daily media reports that this ingredient or that food product is a health concern or perhaps a new super food to a long and healthy life. And then tomorrow’s report will be about the same ingredient or food –but contradictory.
We have celebrities that are make health statements that influence the behaviour of legions of their fans. Yet they do so with no special training or education – and certainly no consequences.
We have media star health professionals and doctors making recommendations based not on scientific research – but anecdotes.
We have main stream scientific organizations and government agencies announcing reversals from long held dietary advice on matters such as saturated fats, sodium and cholesterol.
And we have social media, the wild west of information where anyone can instantly become an Internet darling without training or education. Where rumour becomes truth and scientific fact is more an inference than solid foundation for conclusions. And all of this is instantly flashed to millions both locally and around the world.
BAC uses scientifically supported decision making as the basis for its public policy. We do so to maintain credibility as an industry and to avoid emotion entering into our advocacy efforts.
However fact based scientific decision making appears to be losing its credibility – not just in our world of food but in the areas of medicine and environment to name others. And for those who
may ask why this is a bad thing; just take a moment to consider a world where public policy is made not on sound science but rather on the emotion of the moment.
How a media report today could become regulation tomorrow not because of due diligence and a supporting scientific rational - but rather on the number of “tweets”, “friends” or “likes” it got on social media.
We need to re-focus on fact based scientifically supported decision making. We also need to encourage the scientific organizations to do better – it is after all their credibility that is being called into question.
Halal Baking – Are you missing some low hanging fruit?
By, Jo-Ann McArthur, Nourish Food Marketing and Salima Jivraj, Halal & Co
With a growing Canadian Muslim community, bakers may consider this a new market opportunity just like kosher and organic. Here are some basics for you to consider.
What is Halal?
Halal is the Arabic word for “permissible”. The opposite of halal, is haram which means “impermissible”. According to dietary rules in Islam, halal refers to food that is fit for consumption by people of the Muslim faith; Halal Consumers.
And while most of us think Halal only applies to meat, only 28% of Halal shoppers believe that the Sweets category is halal “by default” (The Canadian Halal Grocery Shopper 2014 - Nourish Food Marketing and Halal & Co.) While there wasn’t a specific question about baked goods, you can see in the graph below that a number of ingredients used in baking
(cheese, sugar, margarine) are also not automatically considered halal.
Other common ingredients that would be haram which are found in the baking industry include lard derived from pigs, gelatine derived from pigs, extracts or flavourings containing alcohol and cochineal derived from insects.
Why does it matter?
The Halal market in Canada is $1 billion and growing at a rate of 13% annually. This market is concentrated in the Greater Toronto Area, with 47% of Canadian Muslims calling it home. That means over 500,000 halal consumers in the GTA alone. And if you consider export opportunities that food market opportunity expands to $1 trillion.
A recent research study conducted amongst Halal principal grocery shoppers in the GTA found that only 30% of Halal shoppers thought that Food Companies are doing a good job meeting their needs. It is an
underserved market and also a very loyal market. If you produce a product that meets their dietary needs the Halal shopper will stick with you.
Certification Procedures
A reputable halal certifier is one that works closely with the food industry at all levels, including suppliers, processors, manufacturers, retailers and food service.
Prior to halal certification, the Islamic covenants of honesty, cleanliness, virtuous conduct, good business codes as well as adherence to relevant health, food and hygiene laws are of paramount importance. Cohesion and compliance of Islamic requisites and provisions are also of similar significance.
A certifying agent will require the organization to enter into an “agreement and contract” so as to be mutually beneficial. Organizations gain from enhanced trade and the Muslim community readily obtains what is required by their religious principles.
BC CHAPTER REGISTRATION FORM
• Sponsorship identification at the registration area • Sponsorship identification at the banquet dinner • Tee sponsor signage
Fax/Email:
Wednesday, September 9, 2015 Mountain Woods Golf Club Moncton, New Brunswick
Ball Format) 5:30 p.m: Steak dinner and awards presentation
Please fill in the registration form below and return it by August 24, 2015. In the event of a “sell-out” registrations will be accepted on first come first served basis. Disclaimer - golfers and their guests agree to indemnify and hold the Baking Association of Canada harmless from any and all liability or claim for damages or injuries which may arise as a result of participation in this event.
Tournaments play rain or shine no refunds or rain checks
Profi IS THE first complete vegetable protein. A REVOLUTIONARY SOLUTION FOR ADDING PROTEIN AND FIBER TO FOOD.
Profi requires minimal formulation adjustments in almost any application. Through a proprietary formulation of vegetable protein isolates, Dealers Ingredients Inc. combines the health benefits of both protein and fiber into a single source food enhancer.
Profi PRODUCTS
Recommended for adding plant protein and fiber to smaller serving sizes. Ideal for enhancing pasta, crackers and cereals.
Recommended for adding plant protein and fiber to larger serving sizes. (>100 grams) Perfect for soups and beverages.
Profi BENEFITS
Complete Vegetable Protein — Contains All Essential Amino Acids in Proper Proportions. Profi can replace Soy, Dairy and Meat as a complete vegetable protein source
GMO Free
Good to Excellent Source of Fiber
Immediate Protein Boost
Label friendly
For adding plant protein to small or large serving sizes. Ideal in various applications including beverages, soups, protein bars, pasta, crackers, cereals and veggie burgers.
Recommended for adding plant protein and fiber to bakery applications. Gluten-free and Non-GMO.
TO YOUR DIET
Contains Dietary Fiber
Neutral to Mild Sweet Taste—No Masking Required
Can Be Used in Almost Any Food Application
Blends Well in Both Water and Oil Based Food Systems
Can Be Halal and Kosher Certified Light Ivory Colour
door, which led to an organic physical expansion. And in the fall, we had a CFIA inspection, which was a validating process for us, because we are always doing our due diligence 100 times over. We always felt we were doing a good job keeping our environment safe and living up to our claims, but the inspection was a good test of our systems.
What kind of future do you see for your business?
Our dry mixes for cakes, cookies and muffins are selling so well in the bakery that we see growth potential in wholesaling them.
What advice would you give to an operator who wants to specialize?
Do your homework. Inform and educate yourself. People are putting a lot of trust in you, which is very gratifying, but also a huge responsibility.
Kelly’s Bake Shoppe Burlington, Ont. kellysxo.com
Est. 2012
Co-owners: Kelly Childs & Erinn Weatherbie
We spoke to Kelly.
Why did you decide to specialize? It was a natural move for us. We were already vegan. It’s true to who we are.
What are your top sellers?
Mile-high brownie, skinny cookies, but really the cupcakes fly out the door. We have as many as 2,000 to 3,000 people coming through from Friday night and over the weekend.
How has your product line evolved over the years?
Everything is much prettier, more aesthetically pleasing. We’ve also diversified quite a bit, developing our lines. We recently started selling vegan ice cream.
What do you feel distinguishes your bakery from others?
Our level of commitment is very strong, and our branding is highly personal. We’re literally the face of the business.
What kind of future do you see for your business?
We have a cookbook coming out in March 2016. We’re looking at locations for flagship stores in Toronto and Vancouver, possibly franchising or co-ownership opportunities. We do some shipping, but it’s very expensive.
What advice would you give to an operator who wants to specialize?
Make sure the work is true to your core passion.
Voila Gluten-Free Bakeree
Oakville, Ont. Est. 2009
Ottawa, Ont. Est. 2014
www.voilaglutenfreebakeree.com
Co-owners: John & Julia Richer
Head pastry chef: Kaleigh [daughter] Ottawa store manager: Ryan [son] We spoke to Ryan.
Why did you decide to specialize?
My mother, who is the lead baker, is a celiac, and we found that there were very limited options for her that tasted good.
What are your top sellers?
It varies week to week, but carrot cake is at the top, then butter tarts, cupcakes and our breads.
How has your product line evolved over the years?
As we got busier and had growing
demand, we developed more recipes, including dairy- and egg-free options for vegans.
What do you feel distinguishes your bakery from others?
We’ve been a family business since Day One. We make products you wouldn’t know are gluten-free because of the taste. We’re 100 per cent gluten-, peanut-, nut- and treenut-free. We trace back all our suppliers to make sure they are, too. We don’t use preservatives, and use very little sugar and salt. You don’t mess around with an allergy.
What kind of future do you see for your business?
We hope to continue growing and to be known as the go-to place for glutenfree. And we’d like to start selling to grocers and health-food stores to give more exposure to our products and for people to know who we are.
What advice would you give to an operator who wants to specialize?
The big one is to believe in what you’re selling, because having happy and returning customers is very worthwhile.
Treasure Mills School Safe Aurora, Ont.
TreasureMills.com
Est. 2003
Owner: Robert Johnson
Why did you decide to specialize?
We saw that there was a niche to be had. Everybody was contaminated in their process and distribution. No one was doing it. It was an answer to market demand, and the barrier to entry was significant.
What are your top sellers?
Cupcakes, banana chocolate loaves, brownie bars and blueberry chocolate chip cookies – all of them completely nut-free, peanut-free and dairy-free.
How has your product line evolved over the years?
We added cupcakes, chocolate cookies, granola and muffins, including adding seasonality to the cupcakes and cookies.
What do you feel distinguishes your bakery from others?
First and foremost is our brand, School Safe, which addresses the problem in
Gluten-free carrot cake made by the Cackling Goose Market in Sackville, N.B.
the consumers mind. Secondly, we operate from a state-ofthe-art plant with efficient auto-baking that allows us to scale. Third, we individually wrap, so that the product is safe and has no risk of contamination until it’s opened at school or at home.
What kind of future do you see for your business?
Our future is bright. The demand for our products is growing around the world, and we’re well-positioned to grow because we have more real estate than we’re using.
What advice would you give to an operator who wants to specialize?
Have the products made for you, because the cost of manufacturing is huge.
Cackling Goose Market
Sackville, N.B.
cacklinggoosemarket.ca
Est. 2007
Co-owners: Amanda Feindel & Mark Istvanffy
We spoke with Amanda.
Why did you decide to specialize?
My two children and I we were diagnosed as celiacs. In 2012, we became a fully dedicated gluten-free bakery and café, which is also wheat-, dairy-, soy- and corn-free. Some products are even egg-free. Up until then, since 2007, we were a health-food store.
What are your top sellers?
Our carrot cake, which is made with as many carrots as possible, organic walnuts, sweetened with organic cane sugar and iced with coconut cream.
How has your product line evolved over the years?
We started with a signature “Super Grain” loaf – a daily bread that could be sliced for sandwiches and give customers a “normal” experience with bread. Now, we’re on the verge of a large expansion that will allow us to expand our line as well. We’ll be wholesaling new breads, baguettes, mini vegan chocolate cakes from the freezer, pizza crusts and ready-to-go meals such as mac ’n’ cheese and lasagna.
What do you feel distinguishes your bakery from others?
I am completely unwilling to compromise on ingredients. I would never sell anything I wouldn’t eat myself. Profit should never impact the high standard of customer service when it comes to health. We have a very product-savvy customer base, and we enjoy sharing knowledge with them.
What kind of future do you see for your business?
The expansion for sure. We’ve started selling some wholesale in Moncton [N.B.], and we may be breaking ground in the fall.
What advice would you give to an operator who wants to specialize?
Know your stuff. Be passionate about it, and understand the health reasons. / BJ
“This
CAKE SHOW on earth!” BUDDY VALASTRO
BY YVONNE DICK
GREEN TEA CRUFFINS
Hybrid creation rising in popularity thanks to versatility of flavours, fillings
Anew muffin/croissant hybrid recipe is challenging chefs to create a flaky and buttery matcha cruffin that can be dressed up with matcha green tea, jam, vanilla cream or chocolate. Originally a favourite creation of Mr. Holmes Bakehouse in San Franscisco, the Matcha Green Tea Cruffin can be found in trendy cafes and professional bakeries across North America. In England this past March, pastry visionary Foxcraft and Ginger debuted the cruffin in a variety of flavours and fillings. Food Blogger offers a variation at www. forktobelly.com/2015/03/29/matcha-cruffins. On page 25 is a super-simplified version.
INGREDIENTS
• 1 loaf of your favourite croissant dough (even a
• Butter or margarine
• Flour
• Whatever topping or filling you wish
• Muffin pan
• Rolling pin or pasta maker
• Pastry icing bag with tips
MATCHA PASTRY CREAM INGREDIENTS (TOPPING OR FILLING)
• 1/2 cup caster sugar
• 1/4 cup cornstarch
• Pinch of salt
• 2 cups whole milk or cream, room temperature (could use whipping cream here)
• 4 egg yolks, room temperature
• 2 tsp matcha powder
• 35 g cubed butter
• 1/2 tsp vanilla
METHOD
PASTRY CREAM INSTRUCTIONS
1. Gently heat milk or cream on the stove until small bubbles or steam appears.
Co ntactCon t act
2. Add eggs to mix and stir well while heating.
3. Add butter, vanilla, and salt and beat mixture gently.
4. Remove from heat and chill in the fridge until cold.
5. Add cornstarch and sugar in small increments while beating on medium speed until stiff peaks form in the same way you make a meringue, though cream filling may be a little heavier.
CRUFFIN INSTRUCTIONS
1. Cover your dough and let rise 40-45 minutes (unnecessary with pre-packaged once dough is room temperature)
2. Lightly flour the surface you will be working your dough on. Divide dough into four equal portions. Cover three portions loosely with plastic wrap and use one portion at a time.
3. Roll the dough to 1/3-inch thickness. Feed dough through pasta machine or roll until paper-thin using flour as needed. You may need to cut several
strips of the dough as it lengthens on your workspace.
4. Rub softened butter on dough and roll the dough into a tight log, incorporating all the paper-thin strips of dough into logs which you join together end to end. Roll the whole thing a couple of times as you would a log, then cut this in half. Cut side out, twist it into a semi-knot (but not too tight as now it needs expansion room) and tuck ends beneath. Put knot into muffin pan. Repeat for all the rest of the dough.
5. Let proof in pan 2-3 hours (not necessary for packaged dough)
6. Bake at 400 F 25 minutes (15 minutes and check for packaged dough)
7. When golden brown and puffed, remove from oven and cool slightly on a rack. Dust with powdered sugar, add icing, make dent in bottom of cruffin to inject fillings, etc. / BJ
2015 milling guide & directory
ADM MILLING CO.
7585 Danbro Crescent
Mississauga, ON L5N 6P9
Contact: Debbie Bell
Phone: 905-819-7000
Fax: 905-819-9768
e-mail: debbie.bell@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, 403-267-5656; Vancouver, B.C. 604-2990710.
Products offered: A full flour and mix product line for the bakery, donut, muffin, food service, biscuit, pasta, frozen, in-store bakery, pasta and industrial segments. Other products offered are stoneground whole wheat, cracked wheat, graham and cereal bran and rye flours.
We’re the company behind Robin Hood®, one of the most trusted and iconic brands of premium white, whole wheat and whole grain flour, oats and bakery mixes in the commercial bakery and foodservice industry today, with a century of milling excellence. But that’s just the beginning. Because we’re committed to pioneering what’s next, with value-added, nutrient-rich, on-trend grain solutions that deliver superior performance and consumer appeal. We are Ardent Mills, working with you for the good of grain.
Ardent Mills ULC
235 Nuggett Court
Brampton, ON L6T 5H4
Contact: Elaine O’Doherty
Phone: 1-888-295-9470
email: Elaine.ODoherty@Ardentmills.com
Website: www.Ardentmills.ca
Plants: Flour Mills in Montreal, QC and Saskatoon, SK. Bakery Mix plants in Burlington, ON and Saskatoon, SK. Oat Mill in Saskatoon, SK.
Products offered: A full line of quality flour including all purpose, strong bakers, cake & pastry, whole wheat, whole grain, Italian style, pizza, specialty, durum and oats. As a leader in whole grain flour we offer Ultragrain™ White Whole grain Flour Sustagrain™ Whole Grain Barley products and Sprouted Whole Grain Flour.
This is complemented by our broad range of bakery mixes, bases and concentrates, many formulated specifically to customers’ needs.
Delivery: Across Canada by rail or truck, throughout North America and select export markets.
Distribution: Direct from plants, regional warehouses, or distributors, depending on product location.
Major Customers: Bakery and Food processors, Retail & Wholesale bakeries, Grocery Retailers & In-store bakeries, Foodservice Operators, Bakery and Foodservice Distributors.
FARINART INC.
1150 Rang Saint-Edouard
Saint-Liboire, QC, J0H 1R0
Contact : Rory Lesperance
Phone: 416-770-2310
e-mail: rlesperance@farinart.com
Website: www.farinart.com
Products offered: Ecocert, Kosher, Halal, HACCP and SQF 2000 certified. Farinart is a leader in processessing custom grain, flour, seed and pulses blends - both conventional and organic. Farinart also provides select line of gluten free blends, flours and processed grains. We have earned a strong reputation for delivering innovative solutions, superior expertise, product consistency and best-in-class service to retail and commercial bakers and food manufacturers.
Distribution: We deliver across Canada and overseas.
Delivery: 20 kg bags, tote bags and bulk products.
Company comments: We are a friendly and versatile company that can adapt to our clients’ requirements.
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 various other specialty grains.
Certifications: Organic, Gluten Free, Kosher, GFSI
Pack Type: Bags, totes, bulk, retail pack (500g-2.25kg)
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 we can do at www.grainmillers.com.
GRAIN PROCESS ENTERPRISES LTD.
105 Commander Blvd.
Scarborough, ON M1S 3M7
Contact: George Birinyi Jr., Carl Griesser
Phone: 416-291-3226
Fax: 416-291-2159
e-mail: gbjr@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.
HOWSON & HOWSON LTD.
232 Westmorland St., PO Box 390 Blyth, ON, N0M 1H0
Contact: Jeff Howson, Phone: 519-523-4241, Ext. 60
Fax: 519-523-4920
e-mail: jeff@howsonandhowson.ca
Contact: Dan Greyerrbiehl, Phone: 905-792-2962
Fax: 519-523-4920
e-mail: dgreyerbiehl@rogers.com
Plants: Blyth, ON website: www.howsonandhowson.ca
2015 milling guide & directory
Products offered: Durum semolina, durum flours, durum whole wheat semolina, Atta flours.
Delivery: Bulk truckloads, bulk bags (750kg), 20kg bags, 40kg bags, 50lb bags and 100lb bags to Ontario, Quebec and United States.
Distribution: From Blyth, ON, Plant by truck or distributors.
Major customers: Manufacturers of dry pasta, fresh pasta, frozen pasta, and snack crackers. Assistance offered: Technical assistance.
Company comments: Howson & Howson Ltd. have been quality wheat millers for over 135 years. We are continuously modernizing our durum mill in order to supply our customers with high-quality durum semolina, durum flour and other durum products.
Jamestown Mills Inc (office)
49888 Nova Scotia Line
RR2 Aylmer, ONT, N5H2R2
Phone: 519 933 2648
e-mail: info@jamestownmills.com
Website: www.jamestownmills.com
Products Offered: stone ground, non gmo gluten free flours
teff, pulses, quinoa, amaranth and millet
Supplier of sorghum, corn and rice flours, as well as starches and gums
Supplying the gluten free industry www.jamestownmills.com
NUNWEILER’S FLOUR CO.
Box 28009 RPO E. Kelowna, Kelowna, BC V1W 4A6
Contact: Ross Nunweiler
Phone: 1-888-726-2253
e-mail: info@nunweilersflour.com
Website: www.nunweilersflour.com
Plant: Alsask, Sask.
Certifications: Pro-Cert Certified Organic Systems, Kosher Certified.
Products offered: Nunweiler’s Flour Company is a 100% dedicated Certified Organic flour mill located in Alsask, SK with our sales office in Kelowna, BC. Our family of products include: Whole Grain Wheat Flour, Dark Rye Flour, All Purpose & Pastry Flour, Spelt Flour, Buckwheat Flour, Red Fife Flour and Kamut Khorasan Flour.
Distribution: B.C. – Snowcap Enterprises, Snowcap Interior, Aarsen City Delivery.
Major customers: Retail and wholesale bakeries, specialty product bakeries, retail mass market and natural food stores.
Company comments: Since 1988, Nunweiler’s Flour Company has been milling Organic Canadian grown grains. Our whole grain flour
is processed in a low temperature impact mill at a temperature of 60ºF/ 16ºC in the cool winter months to 95ºF/ 35ºC in the warm summer. We include No Additives, Preservatives or Blending in our freshly milled whole grain flour. We are proud to support Canadian Organic family farms and we are committed to producing premium quality products for bakers and consumers wanting wholesome and nutritional foods.
NUTRASUN FOODS LTD.
6201 E Primrose Green Drive Regina, Saskatchewan S4V 3L7
Phone: 306-751-2040
Contact: Cory Whyte, General Manager Phone: 306-751-2440
Website: www.nutrasunfoods.com
Certification: NutraSun Foods Ltd. is certified Organic by Quality Assurance International (QAI), Kosher Certified and H.A.C.C.P. and ISO 22,000 Compliant and Non GMO 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. 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 10 kg, 20 kg and 50 pound bags, bulk totes, bulk trucks and bulk rail. 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 resealable 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
Canadian owned, the P&H Milling Group is Canada’s second largest flour producer. Built on the strength of eight mills, the P&H Milling Group is strategically located across Canada. For more information about our flour mills or any of our other products please contact the P&H Milling Group sales and service representative in your area.
P & H MILLING GROUP –ONTARIO REGION
3 Locations to serve:
P&H Milling Group - HANOVER 252-14th Street, PO Box 219 Hanover, Ontario, N4N 3C5
P&H Milling Group - CAMBRIDGE 166 King St West Cambridge, Ontario N3H 1B6
P&H Milling Group - ACTON 45 Church St. West Acton, Ontario L7J 1K1
Contact: Rob Fursman Regional Sales and Marketing Manager
Phone: 519-650-6422
e-mail: rfursman@phmilling.com
Website: www.phmilling.com
Products offered: Hard Wheat Flour, Soft Wheat Flour, Blended Flour, Heat Treated Flour and Organic Wheat Flour.
Other products include Whole Wheat Flour, Durum Semolina and a variety of Cracked Wheat and Wheat Bran offerings.
Company comments: Our sales force will assist in sourcing the best products to meet your needs and will provide timely market information to secure your requirements. Products are delivered on a fleet of compnay owned and operated trucks and tankers in addition to a wide distributor network. BRC Certified Mill.
2015 milling guide & directory
P & H MILLING GROUP –HALIFAX
PO Box 2185, 730 Marginal Road Halifax, NS B3J 3C4
www.phmilling.com
Contact: Dave Bryson
Phone: 902-429-0622
Toll-Free: 1-800-663-6837
Fax: 902-423-9075
e-mail: dbryson@phmilling.com
Website: www.phmilling.com
Products offered: Enriched flours, no-time flours, bread flours, natural flours, whole wheat flour, pizza flour, organic flour, cracked wheat, farina, wheat bran, whole grain; bread, cookie, muffin, cake and doughnut mixes and custom-blended mixes; cake and pastry flours, corn and dark rye flour, coarse rye-meal, rolled oats, oat bran, oatmeal and yeast. P&H Milling-Halifax also produces private label flour, mixes and bases. BRC Certified Mill.
Delivery: Serves Atlantic Provinces with company-owned bulk tankers and delivery trucks, containers and common carriers. Distributors: Sell direct as well as through local wholesalers.
Major customers: Bakeries throughout Atlantic Canada and off shore.
Company comments: We mill our flours primarily from Canadian Western Red Spring Wheat known for its consistent quality and baking characteristics. P&H Milling-Halifax is committed to supplying competitively-priced, consistently high quality products, milled, blended and packaged to individual customer requirements for both local and international markets. In our R&D and Quality laboratory, a team of specialists assure that quality of every shipment, develop new products and work closely with our customers. Our management and staff are dedicated to quality products and service and are sensitive to the varieties of specific needs of our customers.
P & H MILLING GROUP –MONTREAL
380 Oak Street, Montreal, QC H3K 3G2
Contact: Richard Blais
Toll-Free: 1-866-934-3234
Tel: 514-934-3234
Fax: 514-934-5069
e-mail: rblais@phmilling.com
Website: www.phmilling.com
Products offered: Enriched flours, no-time flours, bread flours, natural flours, whole wheat flour, pizza flour, organic flour, cracked wheat, farina, wheat bran, whole grain; bread, cookie, muffin, cake and doughnut mixes and custom-blended mixes; cake and pastry flours, corn and dark rye flours, course rye-meal, rolled oats, oat brain and oatmeal and yeast. P&H Mills also produces private label flour, mixes and bases. BRC Certified Mill.
Delivery: Serves Quebec with bulk trailers, delivery trucks, containers and common carriers.
Major customers: Bakeries throughout Quebec and U.S. market.
Company comments: We mill our flours primarily from Western Red Spring Wheat known for its consistent quality and baking characteristics. P&H Milling-Montreal is part of the P&H Milling Group and is committed to supplying competitively priced high quality products to meet customer’s needs.
P & H MILLING GROUP –SASKATOON
75 – 33rd Street East, PO Box 160 Saskatoon, SK S7K 3K4
Contact: Mike Greer
Toll Free: 1-888-313-6837
phone: 306-667-8004
Fax: 306-667-8129
e-mail: mgreer@phmilling.com
Website: www.phmilling.com
Products offered: Enriched flours, no-time flours, bread flours, whole wheat flours, organic flours, pizza flours, cracked wheat bran. P&H Milling also produces private label flour for the retail and wholesale markets. Delivery: Across Canada, US and off shore. Company comments: P&H Milling-Saskatoon is part of the P&H Milling Group. The mill began producing flour in Saskatoon on February 1st, 1949. We mill our flours primarily from Canadian Western Spring Wheat, known
for its consistent quality and superior baking characteristics. We are strategically located in the heart of the Canadian Prairie wheat growing area.
P&H Milling-Saskatoon is committed to supplying competitively priced, consistently high quality products, milled, blended and packaged to individual customer requirements for both local and international markets. BRC Certified Mill.
P & H MILLING GROUP –LETHBRIDGE
PO Box 400, 1301 2nd Avenue South Lethbridge, AB, T1J 3Z1
Contact: Bob Grebinsky, phone: 403-328-6622
Fax: 403-327-3772
e-mail: bgrebinsky@phmilling.com.
Website: www.phmilling.com
Products offered: A complete line of spring wheat flours, soft wheat flours, rye flours and meals, durum semolina, durum atta and durum patent.
Distribution: Direct and distributor network covering British Columbia and Alberta. Direct delivery available throughout Canada and the US. Offshore shipping globally.
Delivery: Bags in 10kg, 25 lb, 20 kg & 50 lb. Bulk by totes, truck and rail.
Major customers: Retail and wholesale bakeries. Pasta and food manufacturers. Foodservice and traditional retail brand private label.
Company comments: Located in Southern Alberta in the heart of the grain growing area and strategically situated on key distribution routes. Our strength is in our ability to consistently delivery flour that meets each customer’s specific needs. BRC Certified Mill.
PARRHEIM FOODS
(P&H Milling Group)
817 48th St. East
Saskatoon, SK S7K 0X5
Contact: Glenn O’Hara, phone: 306-931-9911
Fax: 306-931-2664
e-mail: gohara@phmilling.com Website: www.phmilling.com
Products offered: Pea flour concentrates (starch, protein, flour and fibre)-both conventional and organic. Barley flour and betaglucan concentrated flour as well.
Delivery: Across Canada, USA and offshore
Distribution: Direct from our Plant in Saskatoon Company comments: Parrheim Foods, Saskatoon SK, is centrally located amongst the largest growing region of pulse crops in the world. Since 1989, we have been processing concentrated flours from peas and barley. Our pea protein is well accepted for its excellent amino acid profile and low allergenicity; our pea fibre for its high tdf content and our pea starch for its resistant and slowly digestible attributes. To ensure their functionality, all our products are naturally processed and no chemical or aqueous processes are used. All of our products are non-GMO, and processed at our BRC Certified plant in Saskatoon. We are proud to provide the highest quality products delivered in a timely efficient manner in the quantity (bags, totes or bulk) you require.
PORT ROYAL MILLS
240 Industrial Parkway S. Aurora, ON L4G 3V6
Contact: Kresho Petrovich 905-713-1712
Fax: 905-713-0074
e-mail: 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, stone ground flours, cracked, flaked, pearled and whole grains including: rye, spelt, barley, quinoa etc. Importers and distributors of other fine bakery ingredients.
Delivery: Direct throughout most of Ontario
Major customers: Bakeries, cookie manufacturers, frozen dough plants, bakery mix manufacturers and food processors.
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 MILLING LIMITED
2800 One Lombard Place
Winnipeg, MB R3B 0X8
Contact: Richard de Kievit
Phone: 1-800-663-6287(OATS)
Website: www.richardson.ca
Company Comments: Richardson Milling offers a broad range of oat ingredients including oat groats, flakes, flour and bran. Our value added flaked and expanded whole grain based ingredients are designed to be an integral component in your products. We utilize the very best ingredients to create innovative coated whole grains and granola clusters that meet the unique requirements of our customers. They are specially formulated to enhance appearance, taste, texture and functional needs. Our extensive grower network and four manufacturing facilities provide the most extensive oat supply chain in North America. Richardson Milling is a division of Richardson International, Canada’s largest agribusiness. Recognized as a global leader in agriculture and food processing, Richardson is headquartered in Winnipeg and has more than 2,500 employees with facilities across Canada and the U.S.
• E-mail: info@megartsystems.com
• Website: www.megartsystems.com
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WEDDING CAKE ART AND DESIGN: A PROFESSIONAL APPROACH
Combining inspirational cake designs, step-by-step decorating instruction, and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students.
Master cake decorator Toba Garrett includes stunning designs for cakes inspired by textiles, seasons, fashion colours, flowers, and much more, and gives decorators the tools to translate their own clients’ ideas into creative new designs.
• Decorating techniques ranging from simple to advanced are explained in a clear, fully-illustrated, step-by-step format.
• Sample scenarios included throughout the book show readers how to handle a client consultation and how to create appropriate cakes for every client’s budget, theme, and creative needs.
• Nearly 200 beautiful full-colour photographs showcase finished cakes and illustrate key decorating techniques, while full-colour illustrations provide insight into the professional decorator’s creative process.
BAKERY FOR SALE: Neighbourhood bakery in southern Alberta for sale, in operation for 30 years. Sales $300,000 yr. All equipment maintained or updated. Great for mom and pop operation. Contact klassybaker@yahoo.com
• Centrally located on a busy corner in Timmins
• $800 000.00 sale per year (20% wholesale 80% retail)
• Includes all equipment
• Asking $375 000.00 for business only and building also available
• Building is 9000 sq. ft. with 3 tenants, 4 including bakery
• Owned the business for over 25 years, existing for over 40 years
• Reason for selling getting ready for retirement Golden Crust Bakery 119 Wilson Ave., Timmins, ON Please call Mike Rodrigue at 1-705 267-1119
BY STEPHANIE ORTENZI
THE SEASON OF THE WHEAT
Love it or hate it, it’s awful, it’s great
Right off the bat it’s important to say that eating gluten-free is the only way to manage celiac disease and its related allergies and sensitivities. Celiacs constitute one per cent of the population. People with gluten sensitivities make up six per cent. “Gluten avoiders,” which is what Agriculture Canada calls them, constitute 22 per cent, which means that 29 per cent of Canadians eschew wheat. With these numbers in mind, it was impossible to ignore a recent flurry of news and current affairs stories about wheat, which constitute, for me, The Season of the Wheat.
It started with an episode of CBC’s Marketplace titled “The War on Wheat.”
}eco-friendly crop, because its spring growth is irrigated by the spring run-off, which in turn helps cut down on soil erosion and nutrient leeching.
Two more wheat research stories emerged on March 23, both from Kansas State University (KSU). The first was the release of findings from a two-year study that can expedite the release of new wheat varieties, which is convenient, given the other news story that day revealing that KSU is working on developing gluten-free wheat.
Chris Miller is the project’s lead researcher, but he’s also director of research for Engrain, a Kansas company that “makes products to enhance the nutrition and appearance of products made by the milling and cereal industry,” a descriptor that sounds like it was plucked verbatim from a press release, conveniently general, vague and
The cult of celebrity plays a large role. When Gwyneth Paltrow crows about the specious nutritional benefits of not eating wheat, millions listen.
Reporter Mark Kelly went after William Davis and his Wheat Belly bestseller – with its outlandish claims, including a promised cure for schizophrenia and cancer. It’s astonishing that, even after Kelly lined up the scientists and knocked down Davis’s claims, people remain evangelical in their disdain for wheat. The cult of celebrity plays a large role. When Gwyneth Paltrow crows about the specious nutritional benefits of not eating wheat, millions listen.
A week or so later, on March 17, the federal government announced a $1 million investment grant for the Alberta Wheat Commission for research into winter wheat. In case anyone needs a reminder, or you’re learning some of it for the first time – like me – winter wheat is planted in the fall instead of the spring. It lies dormant throughout the winter, building itself up underground, emerging in the spring as a crop that can produce 35 per cent more grain than its spring counterpart. Also, Agriculture Canada wants us to know that we can think of winter wheat as an
self-congratulatory. These corporate pronouncements are constantly trying to obfuscate, and in this case, they don’t have to. Engrain is a food science company specializing in wheat. They work on formulations that will mill well, taste good, look good, be nutritionally sound and perform well in highspeed production. It’s important work. They can say so.
But here’s Miller on why they’re doing this research: “If you’re producing a crop that is not tolerated well by people, then [developing gluten-free wheat is] the right thing to do.”
Ah, maybe. But what about the $973 million Americans spent on gluten-free products last year? That’s a tasty motivator for making gluten-free wheat. Engrain wants and needs a piece of that pie. There’s no reason it shouldn’t go after it. There’s no reason they shouldn’t say so. Academia should be working with industry.
On the other hand, good can also come from industry doing its own R&D. On April 7, we learned that a Denver
company is using mushrooms to remove gluten from wheat. An independent third party audit confirmed that the mushroom strains the company uses can remove 99.9998 per cent of a kernel’s gluten, which sounds like they’re nearly there, but they’re not. After processing, the wheat was found to have 30 parts per million of gluten. The U.S. Food and Drug Administration requires 20 ppm for gluten-free labeling. The company says it can hit that mark with the addition of guar gum, tapioca and sorghum. We’ll see.
On April 10, KSU was back in the news to say that it had joined forces with General Mills, which is putting up $400,000 and a couple of research scientists, to develop new wheat varieties. KSU and General Mills go way back together.
Then, on April 15, the Canadian Wheat Board “sold” 51 per cent of itself – the deal closes in the summer and the Competition Bureau hasn’t signed off yet – to an American multinational and a Saudi investment fund. No capital exchanged hands, only the promise to invest $250 million into the board’s future operations. The sale is highly contentious. “They’re handing it over free of charge,” protested NDP MP for Winnipeg Centre Pat Martin. “This’ll be good for competition,” said Gary Stanford, president of Grain Growers of Canada. We’ll see. / BJ
Stephanie Ortenzi is a food marketing writer and blogs at pistachiowriting.com
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That ’s b een o ur philosophy for over 160 years .
Our technical team of skilled master bakers and baking scientists is dedicated to helping our customers succeed. Through our innovative Baking Center in Milwaukee, we offer support and leadership to the baking industry. By introducing innovations and sharing them among our customers, we facilitate the creation of new products and advancements in the baking processes.
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