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BY NAOMI SZEBEN
CARRYING ON THROUGH TAKE OUT
In April, Bakers Journal hosted Innovation Day, which featured Justine Martin, the owner of Guilty Pleasures Bakeshop + Catering. Prior to the pandemic, her bakery was known as Guilty Pleasures Bakeshop + Bar, combining booze and pastry for an innovative spin on the social element of pastry baking. Martin told viewers how her background in PR helped her to promote her new company, but even her training didn’t help her anticipate the pandemic.
Viewers loved hearing about her approach to getting rid of her stock, and dealing with new ways of selling when foot traffic was at an all-time low. She rebranded her cupcakes as Emergency Cupcakes, with instructions to open the glossy pastry box like a “Break Glass” Box. (And what is a pandemic if not an international emergency? In case of emergency, Martin urged, open the box.)
The pandemic has been a wild roller coaster ride, which meant high hopes met with many low financial dips for the food industry. Café owners in Ontario who hoped to open their patios in the summer had some rude shocks when another lockdown was called; many restaurants lost inventory. The companies that did thrive were the ones who had lively social media accounts. The cafés that posted at least three times a day with content that reflected their wares, specials and hours of operation did well. The social media accounts that kept their customers interested with funny videos, posts and “behind-the-scenes” tips and baking advice brought new customers in.
JUNE 2021 | VOL. 81, NO. 5
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During a pandemic, people want more than sweet treats; a sweet story, or being included in someone else’s narrative brings a sense of connection that customers crave as much as sugar during bitter times.
Martin started her social media accounts with images of her creations. Eye catching, artfully decorated cakes were popular, and online visitors stayed for the narrative. Martin shared stories of how she met the man who would eventually become her husband. During a pandemic, people want more than sweet treats; a sweet story, or being included in someone else’s narrative brings a sense of connection that customers crave as much as sugar during bitter times. Many bakeries are frustrated that even with lively TikTok, Instagram and Twitter accounts, they are not seeing the volume of customers they would like. Some bakers gripe that their job is to create pastry, not social media content. Some delegate the “social media coordinator” position to their younger members of the family, to keep their account current and the content relevant.
New methods of reaching out to potential clients are not the only concern. Prior to the pandemic, many had a skeleton of a website that only advertised hours, address and contact information. Some thought adding a few photos of their wares was enough. Today, with foot traffic further reduced further with lockdown measures, the only way clients can come across a bakery would be word of mouth, social media or the occasional passerby. The speed of information has picked up: many don’t feel like browsing websites, so a quick post on social media that takes less than five seconds to watch should contain your order information to bring those customers in.
Guilty Pleasures ensures that her website features options like “custom order requests” for her clients. Among her personalized touches to keep her clients feel noticed is her edible photo cookies, where she offers clients the option to decorate cookies with a photo of their choice, printed with edible ink.
These days, we are all looking for ways to bring the outside in. Bakeries that can offer a brunch experience without the lineup or a café that offers the perfect breaktime treat will promote it successfully on social media and then provide it store for pickup or delivery. We all need to think outside the pastry box, these days. / BJ
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briefly | TMG and ABI Ltd merge; ECD announces new owner and president and NCC names new director of systems engineering | for more news in the baking world, check out our website, www.bakersjournal.com
TMG acquires majority stake in ABI Ltd.
TMG, owner of MECATHERM acquired a majority stake in ABI Auto-Bake Industries Ltd. (ABI Ltd.) a Canadian designer, manufacturer and integrator of industrial baking equipment.
Supported by Unigrains, this transaction strengthens the international footprint of both MECATHERM and ABI Ltd.
Founded in 1989 and headquartered in Toronto, ABI LTD is a North American bakery solutions provider recognized for
its bagel and pretzel production equipment, and its automation equipment.
Led by co-founder and CEO Alex Kuperman, ABI LTD has sales of roughly $CA 20 million, strong growth, and deep technical expertise supported by a team of nearly 80 people. Together, ABI LTD and MECATHERM now offer a complete end-to-end bagel line; many additional ABI LTD products can be integrated into MECATHERM’s offering.
ECD welcomes Tara Fischer as owner and president
ECD announced that 26-year staffer, Tara Fischer, is now the exclusive owner and president of the company, a move that was finalized in late 2020.
Since 2015, Fischer has co-owned ECD with a former employee, but now has complete oversight of all business strategy and activities. Backed by a knowledgeable
and experienced leadership team, she has worked alongside ECD’s more than 150 global employees and distribution partners during the past several months to transform the business approach.
Throughout her tenure, Fischer has held management positions within multiple business areas including finance, human resources, engineering and operations. Fischer’s entire professional career has centered on a ‘customer first’ approach, and she has worked to instil customer advocacy into the ECD team’s mindset, product development initiatives and, support and service programs.
RBS promotes Sensenig to project manager
Reading Bakery Systems (RBS), manufacturers of snack production systems, has announced the promotion of Kyle Sensenig to project manager. In his new role, he will work closely with customers to manage the successful delivery of projects, control project scopes, budgets and schedules.
“Kyle is a great addition to our project management team, which is integral to our success. He has also been a key contributor to recent technology integrations and product lifecycle management efforts. We look forward to his continued growth with RBS.” said Tremaine Hartranft, Director of Technical Sales, RBS, in a statement.
Sensenig, who has worked for RBS since January 2017 as a mechanical designer, holds a bachelor’s degree in mechanical engineering from Penn State University and is OSHA-10 General Industry and SOLIDWORKS CSWA certified.
NCC Automated Systems names new Director of Systems
Engineering
NCC Automated Systems has named John French as Director of Systems Engineering.
French will oversee the sales, applications and project management teams by providing his 22 years of packaging automation experience and leadership to projects from sales through execution. He will report to Jason Link, General Manager, NCC Automated Systems.
French was previously with BluePrint Automation, a maker of automation solutions for the case packing and packaging
handling industries, for the last 22 years. There he held several roles, including Vice President of Projects, where he managed all application engineers and project managers, and Director of Sales and Marketing, where he saw new customers account for 45 percent of the company’s business at the time.
French has a Bachelor of Science degree in Mechanical Engineering from the University of Buffalo, and is certified as a Project Management Professional.
“With his extensive experience leading cross-functional teams to grow business, we are confident John is a great fit at NCC,” said Kevin Mauger, President, in a statement. “We welcome John to the team and are excited to see NCC evolve during the next few years.”
From the latest in conveyor technology to sustainable barley, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
SideDrive Conveyors focuses on configurable side drives conveyors
SideDrive Conveyor Co. announced its formal launch as being exclusively focused on configurable side drive conveyor solutions.
SideDrive Conveyor provides sanitary spiral and long-run transferless conveyors for virtually any application, including naked, raw, and packaged food products as well as non-food products. Using only side drive, edge-driven technology from Intralox, SideDrive Conveyor helps manufacturers improve productivity and streamline production with food-safe and flexible conveyors that offer a low total cost of ownership.
Kevin Mauger, president of SideDrive Conveyor, said in a press release, “the configurations are limitless and the possibilities are endless, thanks to the unique and innovative side drive, edge-driven technology from Intralox. This technology safely and gently
transports any product for any application and market while truly protecting the product and improving overall production.”
Made with USDA-compliant plastic, the belting, drives, rods and sprockets all stand-up to high-pressure wash-down environments for thorough cleaning. The plastic design also eliminates any risk of contamination since there’s no metal or need for lubrication.
SideDrive Conveyors are also flexible and can meet the needs of any application, plant floor layout or production need. Thanks to the modular, plastic belting from Intralox, conveyors can be configured in any way—curved, spiral, with turns, multiple inclines and declines, or simply straight—and without any transfers.
The unique design of SideDrive’s food safe conveyors offer a low total cost of ownership. The lightweight, plastic materials increase belt life by reducing overall friction of the conveyor system when in motion, making it less likely to fatigue compared to traditional metal belt conveyors. This, combined with an even, transferless belt path, reduces product loss by up to 80 per cent while maintaining product integrity.
EverGrain offers sustainable barley-based ingredients
Anheuser-Busch InBev launched EverGrain, a sustainable ingredient company that delivers protein and fiber barleybased ingredients. With a commitment to sustainability through circularity, the new company uses proprietary processes to realize the full potential of barley, and to deliver products that are better for people and better for the planet. EverGrain is in the process of registering its products in Canada and expects to have approval to sell by the second half of this year.
EverGrain utilizes saved grain from brewing and through its innovative processes, transforms the circularly sourced barley into nutrient-rich ingredients that can be used in a variety of food and beverage products. EverGrain is prepared to lead the industry in optimizing barley after five years of research and development.
By creating value in the circular economy, EverGrain seeks to partner with some of the world’s leading organizations as they turn to barley as an essential ingredient to elevate their products with more nutritional value for consumers around the world. Ultimately, these ingredients will also have a positive impact on social and environmental challenges like the goal of affordable, sustainable nutrition for the undernourished.
“Our unique barley ingredients will transform plant-based products, delivering better tasting and more nutritious options to consumers who seek a healthier and more sustainable future,” said Founder and CEO of EverGrain, Greg Belt in a press release. “EverGrain’s innovative & circular approach, which we’ve honed over the past five years, offers a scalable, local & reliable solution for the global food industry to help address the world’s food security & sustainability challenges.”
ANCIENT GRAINS, NEW APPLICATIONS
In today’s complex world, many consumers desire a return to simplicity as a sign of quality.
Artisanal baked goods are coveted for their wholesome, nutritious ingredients and lack of preservatives, as well as their unique flavours, textures and colours. Ancient grains help bakers tick all the boxes for on-trend offerings that appeal to discerning shoppers.
People also are proactively seeking products with short, recognizable ingredient lists, as well as organic, non-GMO, gluten-free and allergen-free options. Additionally, 46 per cent of consumers look for whole grain on an ingredient label when purchasing bread and bakery products. While some people avoid bread or bakery products because they believe they’re unhealthy, artisanal bakers can educate consumers on the natural, wholesome nutrition of ancient grains. The same research indicates people who actively seek out ancient grains have a higher propensity to consume specialty bread and baked goods, like products from craft bakeries.
}SPECIALTY GRAINS SAVVY
“Research indicates people who actively seek out ancient grains have a higher propensity to consume specialty bread and baked goods, like products from craft bakeries.”
Bakers developing new recipes with ancient grains have many varieties to choose from, spanning more mainstream offerings like hemp, quinoa and barley to lesser-known grains like teff, sorghum and amaranth. However, these grains are not an exact replacement for wheat flour. Understanding the technical aspects of each ingredient, such as protein levels, is necessary to uphold the structural integrity of breads and baked goods. Adjustments to the formulation may also be needed to balance flavour and texture and achieve the desired final product.
For example, some ancient grains are gluten free, providing an attractive alternative for people with dietary restrictions. But the lack of gluten can
make it difficult for bakers to get a great rise. A blend of grains with other rising solutions and ingredients helps overcome this challenge.
Ancient grains are heralded for their distinctive flavours – rich, nutty, earthy. Yet these strong flavours might overpower certain bakery and snacks. To create consumer-preferred products, bakers can turn to flavour masking and taste modulation solutions.
Many consumers are attracted to the unique visual and textural interest offered by ancient grains, such as the colour of whole grain teff. Take sorghum, for instance. Heartier than many other grains, it also has a more neutral flavour. Sorghum enhances the chewy texture in a variety of applications without affecting taste, contributing to
delicious multigrain products.
Consumers love classic baked goods and are now seeking more options to reflect modern tastes. The use of ancient grains can offer differentiation through unique ingredients in mainstream favorites – just enough for a twist on the familiar.
ARTISANAL APPLICATIONS
Consumers commonly associate ancient grains with baked goods like snack bars, crackers and breads.
ADM research indicates that consumers are interested in incorporating ancient grains into other categories, especially if they can deliver “hidden” health benefits as well as great taste. Consumers wished to see more ancient grains in cookies, cakes, donuts, snack bars, breakfast cereals, pizza crusts and much more.
Batch after batch and loaf after loaf, ancient grains help deliver the delicious nourishment that contemporary consumers desire. / BJ
Consumers love classic baked goods and are now seeking more options to reflect modern tastes, such as quinoa cookies.
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VIENNOISERIE
Viennoiserie is something every Austrian can claim with pride.
The French were quick to embrace it, but gave credit where due; The French word “Viennoiserie” means “things from Vienna.”
Austrian born, Marie Antoinette, is said to have introduced Viennoiserie to France, when she married Louis, the French dauphin. But this is not historically accurate. The honour goes to August Zang, an Austrian who opened Café Viennoise, in Paris, in the 1830’s.
Viennoiserie is the middle ground between pastry and bread. Two of the most recognizable items in this category are croissants and brioche. Croissants, are made from laminated pastry dough, with yeast and milk, while brioche is made with flour, yeast, lots of eggs and butter.
“To make a good croissant you have to use really good butter and allow for the time that is takes to develop,” says Betty Hung, owner of Beaucoup Bakery & Cafe, in Vancouver, British Columbia. Hung, a former graphic designer, spent hours in the
Not your average chocolate chip cookie at Beaucoup Bakery & Café.
kitchen, after work, baking up pastries to sell at a local farmers market. “I decided to take a chance with professional baking, because it is really what I love to do.” And then she adds, “I wanted to work in French pastry. I was very fascinated with how particular and precise it is. It requires technical attention to detail. Within this is the foundation of all other pastries that came afterwards.”
Hung eventually quit her day job to join Beaucoup Bakery, then owned by French born baker Jackie Kai Ellis. Hung began as an apprentice
and worked her way up to head pastry chef, receiving one of Beaucoup Bakery’s scholarships, to train in Paris at the famed École Gastronomique Bellouet Conseil.
Four years later, when the company went up for sale, she, and her brother Jacky (a former, part-time barista at Beaucoup Bakery & Café) bought the business. In November 2018, Hung published her first cookbook French Pastry 101, with Page Street Publishing. In it Hung shares some of her secrets to baking and makes the art of making French pastry approachable.
¦ concepts for success ¦
BY DIANE CHIASSON
IMPLEMENTING BAKERY SYSTEMS
Last installment in the series on the power of bakery system checklists to improve your bakery’s efficiency.
Bakery chains have systems in place and procedures for every facet of the business. This may be the main reason chain operations are generally more profitable than the independent bakeries; they have efficient, short and precise written checklists for everything. Every bakery chain began as a single, independent operation that was able to duplicate their first operation’s success by putting efficient systems in place. Efficient systems will also help you with your cost control. By streamlining the everyday operations, you will reduce and eliminate waste and inefficiencies.
1.
}of heat and sunlight
• Place supplies by category
• Keep storage rooms clean, organized, and locked
• Check temperature, light, air circulation, and moisture in your storeroom
3. SAFETY CHECKLIST
Remind your staff to follow all safety regulations, not only in the kitchen but throughout your bakery. It should cover steps to keep employees safe from harm and customer safe from improperly prepared food.
• Clean spills as soon as they occur
• Handle powdered products carefully
• Identify all hazardous substances
• Use the correct cleaning products and proper equipment
• Repair any damaged surfaces
• Use the handrail on steps and stairs
Every bakery chain began as a single, independent operation that was able to duplicate its first operation’s success by putting efficient systems in place.
PREPARATION CHECKLIST
Here are some points to consider:
• Ingredients received in good condition, and stored at properly
• Detailed recipes for all products
• Recipes are organized and easily accessible
• Bakery item photos are properly displayed
• Inventory levels checked daily
• Prep and portioning tools available
• Kitchen staff wearing clean uniforms
• Staff using hair nets, masks, gloves
• Staff wearing slip-resistant shoes
• “No cut” gloves used in cutting areas
• Sanitizing solution available at every station
• Prep lists posted prior to each shift
2. STORAGE CHECKLIST
Here are some storage checklist points that you should consider putting together:
• Apply the FIFO rule: first in, first out
• Label all your ingredients and supplies
• Store food away from direct sources
• Make all steps the same height, non-slip and visible
• Post warning signs/cones for wet or slippery surfaces
• Ensure regular gas, electrical, and equipment safety checks
• Ensure staff members are trained
• Take time to disuss health and safety issues with your staff
4. CLEANING CHECKLIST
Cleaning isn’t a daily chore, but a continuous practice throughout the day. While major cleaning cannot be done during busy shifts, or when the bakery is open for business, make a list of the after-hours and during business cleaning tasks. Remind employees that they all should keep their workspace clean and organized as they go about their duties. Your bakery’s cleanliness affects how your guests perceive your business and whether they choose to become repeat customers. Here is a list of things you need to consider:
• Implement and maintain a robust and thorough cleaning programme
• Prepare a daily, weekly and monthly cleaning schedule
• Assign employee schedules and frequency of tasks
• Rinse, wipe and sanitize sinks/faucets and all food contact surfaces as well as prep areas, including cutting boards, with an approved sanitized solution
• Empty grease traps
• Wipe clean, sanitize, and disinfect grill, griddle, range and hoods, flattop, fryers, coffee makers, beverage dispenser heads in the soda fountains, microwaves, toasters, meat slicers, ingredient bins, ovens, racks, vent hoods, refrigerators and coils, large equipment machines, and storage areas including shelving and floor pallets
• Deep-clean shelving, free standing units, counters, tables, seats and benches, ceilings, walls, floors and baseboards, glass windows and sills/ ledges, doors and door handles, light fixtures, mirrors, decorations or wall art, and restrooms
• Clean out and sanitize the ice machine and the freezer every few months
• Wash rags, and towels in the washing machine, and put aprons and uniforms in separate laundry area
• Refill soap dispensers and replace empty paper towel rolls
• Clean any anti-fatique mats
• Take out the trash and recycling
• Desinfect the waste disposal area and clean all the trash cans
• Don’t leave mops in buckets of water; the mop heads should dry by standing them up
• Have a deep power-wash cleaning program every six months. / 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 revenueincreasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
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FEEDING THE RECOVERY
The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) sponsored a talk at the Restaurants Canada Show, featuring experts in the food industry who revealed some unexpected optimism for the future of independent Canadian bakeries and cafés.
Vince Sgabellone, Foodservice Industry Analyst at The NPD Group said their company has been tracking growth in the independent restaurant share for many years. “Despite the decline in independent restaurants since the 2008 economic downturn, there’s been about 1000 net loss of independent restaurants every year in Canada. And yet, there’s a share of growth; that means the independent (bakers and restaurants) are thriving and surviving quite well. So, while they were very much hard to hit during the early days of the pandemic, we’ve made a good recovery.”
Sylvain Charlesbois, Senior Director of Agri-food Analytics Lab, Dalhousie University, noted that they are seeing numbers declining in major cities, notably in Toronto, Montreal and Vancouver. “There’s more interest in moving outside cities,” Charlesbois observed. “One thing we’ve noticed in our research is that people aren’t necessarily hard-wired to look for local proactively…we have to make it obvious, spend more time on marketing,” he added. In other words, even if a small bakery moved to a more residential part of the suburbs, it would still need to invest in spending more money and time into convincing consumers to visit their shop, instead of heading to their usual grocery chain.
Consumers are looking for more locally sourced ingredients and products made with local ingredients, like Brodflour Urban Mill and Bakery, pictured.
}“Look at what Loblaws did with meal kits and restaurants in Toronto. Loblaws became a broker — a food broker — not just a grocer. So, there’s lots of things you can do with rules that need to be redefined.”
Charlesbois said it depends where the consumer is and where they are from. A newcomer may refer to their hometown, or their local shop that supplies a particular ethnic community.
Loblaws became a broker — a food broker — not just a grocer. So, there’s lots of things you can do with rules that need to be redefined.”
The other challenge with Eating Local movement is that “local” will mean something different to a lot of people. When asked to define local,
“There’s no defined line anymore… the entire supply chain is much more democratized because everyone wants to connect…it can come from everywhere. So, you’ve got to really define your niche there as much as possible. People are, looking to connect with anybody, digitally or in person,” he explained. “You can be asked to do everything on your own, but you can also partner with a retailer or a restaurant. Look at what Loblaws did with meal kits and restaurants in Toronto.
Andrea Johnson, Chief Storyteller, Brain Candy Marketing Ltd., said, “the new definition [of local] is that home is now a sanctuary, so entertaining and feeding through the home is going to continue. “I think delivery will be one of the things that will be very interesting to watch. Food delivery at home has many different complex attributes to it, but there are restaurants that are doing it very uniquely.” Johnson recommended pairing some form of interaction or entertainment with the meal, such as a free link to a trivia night, movie or theatre performance along with the order of food. “I think is the hardest thing for restauranteurs at this particular point of time is not having that ability to host. It’s the very definition in the root of the word hospitality.”
Clients will always look for niche products that will satisfy ethnicity, dietary restrictions, or just curiosity. The end of the pandemic should open more doors for the culinarily curious.
She feels outdoor dining is having a renaissance, “while, it doesn’t make sense in some parts, Canada to have year-round outdoor dining, but you know for anybody who’s had a big pot of fondue, or attended a cabane à sucre, you understand that the this outdoor alfresco dining is very creative and very adaptive. I think it’s going to transform that landscape as well…I’m looking forward to that.”
Sgabellone stated that the restaurant dining rooms that have opened have “really started to bounce back.” He noted “Now what we’re seeing is they’re embracing these new platforms, embracing digital apps.”
Sgabellone also added that he noticed in his Toronto neighbourhood, he’s seeing independent food industries springing back to life with all-new platforms. “You know the data supports it, showing that people are most definitely ‘supporting local.’” He added that should another wave of the pandemic hit, it would present another advantage for local businesses, as many in lockdown can’t go far. Being present and being within the range of a walk or short drive can only be an advantage for an independent bakery.
“Community is how you define it, said Charlebois. “In our survey, we asked whether consumers are looking for local and whether they’re looking for a Canadian source, and both of those
attributes came out about equally. There’s a large portion of the population that are looking for both of them.” He stated that it’s also possible to put a ‘local’ spin on ingredients that are ultimately imported as the end product, like coffee, is ultimately turned into a Canadian treat.
“Right off the bat, take advantage of local and your community…you know the people, people want to hear that, and they want to see that. So definitely get that message in your communications,” he maintained.
Part of any corporate message on social media, blogs or even through signage should repeatedly announce the use of new business models, including the affiliation with delivery apps or ways to reach out, including phone numbers, email, or a website address. We’re seeing new business model emerge and grow, contests, menus and meal kits and virtual events.
Sgabellone added, “What I just find exciting is that because there’s been so many is that it’s the entrepreneurial spirit of this.”
Both Sgabellone and Johnson emphasized that transparency is key, about cleanliness and safety protocols. “That first experience that restaurants have to give people as they come back into dining rooms is to ensure that they feel safe, they feel comfortable and they have
the confidence in your hygiene protocols in order for them to come back,” explained Sgabellone.
Johnson added that bakeries should be taking advantage of the opportunities to show consumers that they are using local ingredients and to share that story of where it comes from through social media and in-person interactions at the cash register or counter.
“When you have to be one of many choices. Make sure you stand out,” recommended Johnson. “What’s your story? your menu may not tell that entire story about who you are, how are you a part of that community… look for those points where you can drive that emotional connection.” She continued, “we’re hardwired for convenience, but I think we’re slowly starting to see that it doesn’t matter that we get something right away, when we get something that’s local, and that benefits our community.
“How we market the bakery, and how we tell that story is through our heart, and how that emotional connection, is through community. You’re seeing a lot of restaurants and a lot of local businesses, give back to the community, and that’s where the whole heart comes in, and that’s where the truth and the beauty of the story stands out way better than it can in some of the big box retail.” / BJ
SUCCESS DESPITE PANDEMIC
Matt Vannini grew up in the restaurant business. His parents owned a restaurant, and in Vannini’s lifetime, and states that he owned nine restaurants. Today, he is the CEO of Restaurant Solutions Inc., an all-purpose firm that includes accounting services as well as consultation for those in the food industry. Vannini shares his expertise gleaned from helping restaurants thrive during the pandemic.
“We make decisions based on three legs: Is it good for the guest; is it good for your team, as in, does that work for you; and does it make you money.” Vannini observes that the pandemic has not changed those tenets, but declining tourism and food service volume has panicked many of his clients.
“If you did not have a retail component, you have to get one quick, that is the first thing,” he suggested. “The best way that I saw that done was through social media, which is a no brainer. I mean, that’s almost an instant cheque for everybody. But, most notably, it has been this about the third party, the marketplace facilitators: delivery services like Doordash or Grubhub.”
Vannini notes that many in the U.S. and Canada have expressed frustration with delivery fees, which can be as high as 30 per cent. “What people fail to realize about these companies is that they are not delivery companies. I know what I’m saying sounds crazy, but they are a marketing firm.” The disadvantage to fees, he feels, is leveraged by its ability to promote and build excitement about a café or restaurant. Bakers may not have marketing experience or the time to post exhaustively on social media to encourage their business. “If you don’t have the marketing acumen, you need to get that retail component. You have to get the marketing to the consumer.”
The advantage of a third-party delivery service means someone can promote contiguously with the bakery’s web site or
social media posts, providing a swift turnaround for those who offer delivery. He describes the phenomena as generating “pent up” demand which creates opportunities for first time customers. “The minute they know your product, you’ll get flooded; your volume comes back up. My clients’ averages are only down 13 per cent and this is across almost 2000 restaurants.”
His advice to larger café or serviceoriented deli-café that hire servers may seem brutal. “you’re not in the people business…you’re in the bakery business. Your job is to keep the business open, because if you don’t have a business, you have no people.” Vannini realizes that this contradicts much of what many government relief programs suggest. “The reason I’m doing that is because they were talking about giving people 600 bucks, or you are gonna get two and a half times your payroll, so that you could turn around and hire all these people back. The reality was, why would you hire staff back if you have no mechanism for sales? My point is, fix the ship, then put people on board.
}“The other thing too that most individuals are tipped. So, if you turned around and you had no business, and you kept people on salary, and that that minimum wage in some cases, 35 to 37 per cent less than what they get with their tips. Get them on unemployment, so that they that they get the rate that is calculated using their tips, versus keeping them in an environment where you may be at 75 to 80 per cent down on your sales. It would have would have killed them financially, so you are actually doing a service for them by allowing them to go on unemployment, so you can fix the business and then bring them back.”
“The reality was, why would you hire staff back if you have no mechanism for sales? My point is, fix the ship, then put people on board.” – Matt Vannini
like a restaurant’s: What does your entrance look like? “how does the guest find you? What does your web presence look like? Do you have a website that is an interactive website that represents your brand?”asks Vannini. “What most individuals don’t realize, especially independent operators, that the brand is an extension of their product.” For artisanal bakers or cake specialists, he cautions, “that website better look darn good. Don’t take pictures of your pastries under a bright light with your iPhone six.”
Digital presence is key, in Vannini’s opinion. Like a bricks-and-mortar shop, he feels that the first impression is much
He advises bakers not to find the most cost-effect option when it comes to marketing. “Most operators, that’s their mentality. They’re so used to
Matt Vannini
Matt Vannini, CEO of Restaurant Solutions
CROISSANT FRENCH TOAST WITH SPICY PEANUT BUTTER DRIZZLE
This recipe offers a way for bakers to avoid food waste by using stale croissants. This makes a great take-out offer for those offering a brunch option in their bakery.
riding on thin margins, that they’ll turn around and they’ll always look for the best financial deal. Now is not that time.”
“Do not get ‘creative’ or cheap,” he urges. “find individuals that give you the widest net. It gives you the widest chance of attracting those new customers, and those new guests. You have to do it right now, and I hate to say it, but if they aren’t a well- established third-party company, don’t use them.”
What should a food industry look for in the search for a delivery company or a POS service? “You want people where there is no experimental behavior at all. Are they integrated with the drivers? Yes. Do they represent your brand well on your menus? Yes. Do they have a Google tagging experience? Yes. Can you safely, without having to worry, focus on making your product, and keeping the quality of your product while your volumes build back, while they handle getting your product exposed and delivered? If the answer is yes, Godspeed!”
In short, Vannini’s advises marketing yourself aggressively through social media, and third-party delivery services. Offer retail products or packages of meals or goods, and offer wholesale if applicable. If you can’t sell products, sell knowledge, in the form of training or classes to the public.
Finally, he strongly advises bakers to join a professional association, such as Restaurants Canada or Baking Association of Canada. “The ones that can find their way through are the ones that can reach out to the right network of people who are dedicated, working industry experts, but that’s where I’ve seen some real benefits, some real value. Because, right now it’s absolutely silly to try to do anything on your own.” / BJ
FRENCH TOAST
• 1/2 cup milk (any works, but coconut milk is recommended for richness)
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 2 tbsp maple syrup
• 2 croissants, cut in half horizontally
• 1 tbsp coconut oil or butter
TOPPINGS
• Manba Spicy Peanut Butter
• Sliced strawberries
• Chopped peanuts
• Powdered sugar
STEPS
1. In a medium-sized bowl, combine milk, egg, vanilla extract, cinnamon and maple syrup. Whisk to combine.
2. Dip croissant halves into the egg mixture coating well.
3. Melt coconut oil or butter in a large pan over medium heat. Add the croissant halves and cook for about 2 minutes on each side or until golden brown.
4. Spread some peanut butter on two halves. Top with strawberries and the other 2 croissant halves. Drizzle with more peanut butter. Sprinkle with chopped peanuts and powdered sugar.
DOUGH DEVELOPMENT
Lallemand Baking offers solutions to improve your process, save time and energy, while keeping a clean label.
Our
COMPANION BAKING
Josh Allen, the founder of Companion Baking, believes in the “4 Cs” of his company: Companionship, customers, community and their company. His service-based business helps bakeries improve their bread programs, from cost control and scaling to full distribution.
Allen’s unspoken fifth “C” is collaboration. “We sit down and collaborate with the customer and work with them to fill a need that tells their story to their customers. And that’s what we really have a passion for doing.”
The company was in business for 27 years, starting as a fresh wholesale bakery. It all started with Allen borrowing money from his grandfather to start the business. “His one piece of advice for me was always ‘shut up and listen to your customers and they’ll help you and tell you how to be successful.’ So, we’ve always listened and we built our product mix over the years in response.”
}Recently Companion Baking helped a pizzeria chain expand while going cleanlabel. “They’ve been around for a long time, but COVID ramped up their business… they got really busy during COVID selling pizza. They had been making bread for themselves for 40 or 50 years, garlic bread and for a small sandwich line that they were doing. They realized that they couldn’t do both of those things so they reached out. ‘We need to be able to continue to produce pizza and meet that demand and we need you to be able to make bread for us born in the capacity that we need.’ We took some things completely away from where they were going, we took some things that were an exact match, and in the end, we found something sort of in the middle.” The pizzeria had only two weeks to get their new line in order for fear of falling behind, but ultimately, the co-operative approached worked. “We improved the crust characteristics of what
Companion Baking creates its own line of dough, buns and loaves, but also creates a program for start-up food companies.
“His one piece of advice for me was always ‘shut up and listen to your customers and they’ll help you and tell you how to be successful.’ So, we’ve always listened and we built our product mix over the years in response.” — Josh Allen
they were looking for. We improved the [label] ingredient declaration, and we’ve been able to meet the demand for them and they’ve been able to grow their pizza business through the pandemic.”
They had two weeks to work it out, or else they would lose business by being far behind in orders, and Companion Baking made it work. Part of the company’s success lies in its ability to manage expectation.
“A lot of times, customers have a very strong idea of what they need, how they want to get there. And we work through it a lot on paper and talk it through a lot before we even start to do samples. I think one of the things that folks appreciate about us, is that we’re very honest and transparent that we can’t do something or we can’t do it for a price they need. We explain that to them up front; we don’t
waste a lot of energy either on our part or their part in thinking about opportunities if we can’t deliver. So, we try to spend a lot of energy in those upfront conversations and ask a lot of questions, and sometimes we can ask questions that they weren’t prepared to answer. Then, they’ve got to go figure out what the answers are to those questions. So, it’s still usually a good dialogue and I think that builds trust a lot of times.”
Companion Baking thrives on problem-solving. “It’s just a real joy for us to try to sell those customization needs so that they can tell their story, whether it’s on the plate or on the package for customers.” Allen defines storytelling in a baking context as a company that can impart a sense of quality in their product through sharing the history of their ingredients or method of creating the baked goods.
“We make ‘great’ special for you,” says Allen. “We built a business around an interest in specialization and customization and doing those kinds of things and so it’s been in our DNA from the beginning,” he adds. / BJ
ADM MILLING CO.
7585 Danbro Crescent, Mississauga, ON L5N 6P9
Contact: Debbie Bell
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: 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.
ARDENT MILLS ULC
Ardent Mills is committed to pioneering what’s next, with value-added, nutrient-rich and on trend grain solutions that deliver superior performance and consumer appeal. But that’s just the beginning, because we are also the company behind some of the most trusted brands in the commercial bakery and food service industry today. Our premium white, whole wheat and whole grain flour, oats and savoury baking and pizza mixes are backed by over a century of milling heritage and excellence.
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.
Products offered: A full line of high-quality flour with legacy brands that include Baker’s Hand™, Keynote®, Rapido®, Tulip®, Velvet®, Peach Pastry® and All-O-Wheat™. As an industry leader in innovation we also offer Primo Mulino® Neapolitan-Style Pizza Flour, Simply Milled by Ardent Mills® certified organic flour and Ultragrain® white wheat whole grain flour. This is complimented by our line of oats, durum, specialty grains and savoury baking and pizza mixes, many formulated specifically to customer’s needs.
Delivery: Across Canada by rail or truck and throughout North America.
Distribution: Direct from plants, regional warehouses or distributors, depending on product availability and location.
Major Customers: Bakery and Food Processors, Retail & Wholesale Bakeries, Grocery Retailers and In Store Bakeries, Food Service Operators, Bakery and Food Service Distributors.
FARINART INC.
1150 Rang Saint-Edouard, Saint-Liboire, Qc, J0H 1R0
Contact: Doug Phelan
Phone: 438-622-5260
Email: dphelan@farinart.com
Website: www.farinart.com
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 24 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 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.
Packaging: Retail bags (300g – 5kg), Bulk formats (10kg – full totes).
Distribution: Nationally across Canada & US.
Major Customers: Retail, wholesale, commercial.
Products offered: Our name, Farinart, has its origins in French and literally translates to ‘’Flour Art’’. We are commercial baker partners who provide custom formula grain blends and stone ground flours, both organic and conventional. We create innovative taste profiles using the freshest ingredients and aspire to continuously exceed service expectations. Our processes include stone milling, sprouting, caramelization, roasting, flaking, cracking and cold milling. Also, Simply Grain is our newly launched line of bread bases and sweet mixes.
Distribution: North America
Delivery: 20kg, 50lbs and totes
Company comments: Farinart is a lean privately owned company with extensive bakery experience able to meet your needs faster & better.
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
Email: 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
Phn: 905-792-2962
Fax: 519-523-4920
e-mail: dgreyerbiehl@rogers.com
Plants: Blyth, ON
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.
MARQUIS MILLING AND GRAIN LTD. & NUNWEILER’S FLOUR CO.
P.O. Box 310
Rosthern, SK S0K 3R0
Contact: Russ Schroeder – President
Phone: 1-306-225-2222
e-mail: info@nunweilersflour.com
Website: www.nunweilersflour.com
Plant: Hague, Sask.
Certifications: Our products are Certified organic by Pro-Cert Organic Systems and Certified Kosher by Kosher Check. We are members of the Baking Association of Canada.
Company info: Marquis Milling and grain was incorporated March 2016 to facilitate the purchase of Nunweiler’s Flour Co. Nunweiler’s Flour was established in 1988. Our new production facility is located in Hague Saskatchewan. Our whole grain flours are milled at low temperatures (typically less than 25C) from high quality certified organic Canadian grown grains. No additives or preservatives, No GMO’s. Superior quality for optimal nutrition.
Products offered: We currently mill 8 varieties of certified organic whole grain flour: Hard Wheat, Soft Wheat, Rye, Spelt, Buckwheat, Kamut, Barley, Durum and Red Fife Wheat. We package the flours and grains in to 1,2,10,20 and 1000 KG bags. We offer private label, custom milling, blending andpackaging services.
Major customers: Retail and wholesale bakeries, specialty product bakeries, retail mass market and natural food stores.
NUTRASUN FOODS
6201 E Primrose Green Drive Regina, Saskatchewan S4V 3L7
Phone: 306-751-2040
Contact: Kerry Keating, General Manager Phone: 306-519-7931
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
Products: Hard, Soft, Durum and Organic Flour Company Comments:
P&H Milling Group is the largest Canadianowned milling company. Built on the strength of nine mills strategically located across Canada, P&H Milling has been an important part of the agriculture and food community for over 100 years. We are focused on providing high quality flour and grain-based products with a commitment to delivering customer value every day! P&H Milling strives for excellence through
integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standards. For information about our products contact: Sales & Customer Service: 1-800-621-0588 or Email: sales@phmilling.com
SASKATOON PULSE PLANT
(P&H Milling Group)
817 48TH St. East; Saskatoon, SK S7K 0X5
Contact: Geoff Wright
Phone: 1-800-621-0588 or 519-650-6400
E-mail: sales@phmilling.com
Website: www.phmilling.com
Products: Pulse – Protein, Starch, Fibre, Flour and Organic Company Comments:
Saskatoon – Pulse Plant produces pulse concentrates (starch, protein, and fibre) and flours from locally grown peas, beans and lentils. From our BRC Certified plant located in Saskatoon, we produce high quality products that are natural and functional as well as free from any additives. Our unique milling process ensures our starch, fibre and protein concentrates remain not only economical and functional but nutritious as well. Being in this industry since 1989 has enabled us to perfect our separation process which means that we can create the right product to meet your needs whether it be conventional or organic. For information about our products contact: Sales & Customer Service: 1-800-621-0588 or Email: sales@phmilling.com
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.
BY JANE DUMMER
HEIRLOOM GRAINS AND SEEDS
What’s old is new again: finding opportunities for ancient grains and heirloom seeds
When the universe hands us uncertainty, we crave comfort and the familiar. Nostalgia is all about providing positive emotional reactions. In crisis, people may attach their emotions to another time or place where things were perceived as easier and happier. Hence, the interest in heirloom grains and seeds as we transition out of a global pandemic.
In the baking industry, we have heard the terms heirloom, heritage and ancient grains and seeds. Currently, none of these terms have formal, scientific recognized definitions. However, when we reach for nostalgic baking, they all seem to fit.
}gradually replaced by varieties of wheat resistant to diseases and pests. It still exists today in smaller quantities and is typically prepared as a stone-milled whole wheat for baking, which means it retains parts of the wheat where much of the fibre, protein, B-vitamins, minerals, and phytochemicals are found.
Ichwan adds, “The agronomic performance of these heirloom type grains are not as optimal as modern varieties, which impacts yield per acre and sustainability value for the land used to grow them. As consumers are demanding more diversity in their diets, farmers and other agricultural stakeholders are working together to increase the accessibility and sustainability of these grains and seeds.”
Bruce Stewart, co-owner, True Grain Bread in British Columbia, describes, “We do not use the term heirloom. We refer to ancient grains or heritage grains. For ancient grains, we describe them as
Overall, the industry has experienced an increase in interest and demand for heirloom grains and seeds since the start of the pandemic.
Angela Ichwan, senior director technical lead, The Annex by Ardent Mills explains, “The terms are often used interchangeably by marketers and consumers to describe minor cereal grains (i.e., kamut, einkorn, spelt, emmer, sorghum) and pseudo cereal grains (i.e., quinoa, amaranth, millet). Though typically not part of consumers’ staple diets, where modern varieties of wheat, rice and corn are prevalent, ancient and heirloom grains are rising in consumption and popularity. Historically they were consumed locally where they were originally grown and have gained popularity among the local food movements due to perceived improved nutritional and flavour profiles, and/or an emotional connection to the past.”
Canada is known for the heirloom (or heritage) wheat variety Red Fife. It is Canada’s oldest wheat and traces back to 1842. As the story goes, the seed was shipped from Europe to Peterborough, Ontario farmer David Fife. By the 1860s, Red Fife was distributed and grown across Canada. Red Fife was
natural varieties that are distinct, such as einkorn, emmer, Khorasan, and spelt. For heritage varieties, these are more modern varieties, but old enough to predate human’s hybridization efforts, including Red Fife and Marquis. Home baking enjoyed a spike at the beginning of the pandemic. And consequently, people have more time to reconnect with their food. They are interested in the unique flavours that these grains deliver, particularly when fermented in sourdough.”
Overall, the industry has experienced an increase in interest and demand for heirloom grains and seeds since the start of the pandemic. Jennifer Tesch, chief marketing officer, Healthy Food Ingredients, explains, “We have seen continued demand for amaranth, buckwheat and quinoa and a resurgence in interest in sorghum, flax, and millet specifically. With more people eating and cooking at home, consumers are leading manufacturers to look for unique ways to utilize heirloom type grains. We see demand for blends in whole grain form and further
Grains like tricolour quinoa are seeing more demand, particularly for those looking for unique applications to familiar recipes.
processed into a multi-grain flour blend, for example, to maximize inclusion. Heirloom and ancient grains play into a whole grain, gluten-free trend while encompassing a clean and simple label. Through HFIMarketplace.com, we are supporting smaller bakers and manufacturers to utilize heirloom and ancient grains and seeds including quinoa, flax and chia for just-in-time product.”
Don Trouba, senior director, go-to market, The Annex by Ardent Mills, concludes, “Heirloom grains are great way to offer new flavour, colour, texture and marketing opportunities, and provide fresh and exciting experiences for bakers and consumers. Heirloom grains, in combination with other whole grains or separately, bring variety to someone looking to add protein, fibre, antioxidants, and trace vitamins to their diets. Depending on the grain, they play into plant-forward trends; and can contribute a healthful halo. Heirloom grains can also be an opportunity to add an authenticity, sustainability, or transparency story to baked goods.” / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
