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BY LAURA AIKEN
CRAZY FOR CUPCAKES
Ididn’t need to venture far into the aisles of Canada’s Baking and Sweets Show to see that cupcakes are still stars of the treats world. Doughnuts are rising stars, and pies are a perennial standby, but cupcakes seem to be simply everywhere. The sheer volume of cupcakes seen in all directions at the baking and sweets show shouted “viva la cupcake,” despite predictions of its decline.
In April, the Wall Street Journal published “Forget Gold, the Gourmet-Cupcake Market is Crashing” after shares in Crumbs Bake Shop chain, a high-end cupcake maker, plummeted. The article suggested through various interviews that the novelty of fancy cupcakes had worn off; their day in the sun was done. Yet, north of the border, the Globe and Mail ran a similar article in the same month that interviewed Canadian cupcake makers who were seeing no signs of a slowdown.
Technomic’s 2013 Canadian Dessert Consumer Trend Report found that 68 per cent of consumers eat some type of cake once a month or more and 26 per cent do so once a week or more. Thirty-eight per cent of these consumers said they make these cakes at home, 26 per cent buy them freshly prepared from a grocery or other retail store, and 21 per cent source them from casual- or fine-dining restaurants at least occasionally. Of those surveyed, 30 per cent said they would consider ordering a cupcake as a dessert at a restaurant if it was offered. Younger people showed interest in cupcakes, with 41 per cent of consumers aged 18 to 44, compared to just 21 per cent of those aged 45 and older, saying they would consider ordering a cupcake. Also, more women (35 per cent) than men (24 per cent) said they’d potentially order a cupcake.
The love affair with cupcakes has spawned a multitude of incarnations: bite size, filled, fondant covered, 3D, mancakes, boozy cakes and even cupcakes in ice cream cones. In London, a cupcake dress by designer Janis Morrison made headlines at the close of the city’s fashion week. The dress, with a list price of about $1,200, was inspired by Marie Antoinette and made of 300 purple, pink and red cupcakes, as reported by MSN. It seems cupcakes have even gone haute couture.
}The sheer volume of cupcakes seen in all directions at the baking and sweets show shouted ‘viva la cupcake,’ despite predictions of its decline.
Bakers have got enterprising with flavours. I’ve heard of everything from buttermilk-fried chicken to root beer float flavoured cupcakes. I was intrigued by the French toast and bacon cupcake offered by Trina’s Cakes at the baking and sweets show. Now that’s what you call cake for breakfast. However, cupcakes have yet to go stratospherically strange. I haven’t heard of oyster cupcakes, although I could actually picture one with a mushroom infusion (although this still sounds unappealing). I haven’t seen a Bombay curry cupcake, but it wouldn’t surprise me if it was out there.
Cupcakes are great vehicle for a marriage of many flavours, and perhaps there are savoury stones left unturned. Ice cream may provide a model for making a departure from the sweet that is still a cupcake and not gone muffin. Ice cream is most popular in sweet flavours, but there are plenty of savoury ones out there. I once had canola oil sorbet at the The Chefs’ House restaurant, and I must say, it was shockingly delicious.
However, classic flavours will always be the backbone of the cupcake industry. Since we can’t imagine a bakery without some variation of chocolate cupcakes, it’s the perfect fit for the Bakers Journal Great Chocolate Cupcake Contest, brought to you by our gold sponsor Callebaut, silver sponsor Cinelli Esperia, and bronze sponsor Mimac Glaze. This isn’t a decorating contest: this is all about flavour! What can you marry with chocolate that will delight the senses? Can you deliver it through a gorgeously textured cake? We want to hear the story behind your best chocolate cupcake. Keep an eye on www.bakersjournal.com for more details. We look forward to seeing your best chocolate cupcake recipes. / BJ
NOVEMBER | VOL. 73, NO. 9
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¦ industry news ¦
BREIFLY | Baking and sweets show finds Wonderland | M.O.F. chef opens professional pastry program in Canada | FOR MORE news in the baking world, check out our website,, www.bakersjournal.com
M.O.F. chef’s new pastry program in Canada
Chef Christian Faure M.O.F. rolled out a new professional program at Maison Christian Faure pastry school on Nov. 1.
“Pastry is a passion all my life. When you reach your 50s and 60s you want to pass on techniques to the next generation,” says Faure of why he opened a school this year.
Maison Christian Faure is home to workshops for budding amateurs, kids camps and classes, professional modules, and a pastry and parlour shop. It is even a passion pastry club for singles. The new professional certificate program will total 600 hours over six months. Each day there will be two hours of demonstration followed by three hours of hands-on work. There will be a maximum of 12 students per class, who will receive training under Faure alongside six special guest chefs. Each instructor at the school holds the prestigious Meilleur Ouvrier de France (M.O.F.) designation.
The course curriculum will include breads and Viennoiseries, chocolate, desserts/cakes for special occasions, ice cream and cocktail pastries and sugar work. Students also will work on a business plan in the final week and have the opportunity to work in the store.
“When you practice in the pastry shop, it is a real experience. It is very important to have that with a real customer, not a fake customer,” says Faure.
Maison Christian Faure is located in the heart of old Montreal in a 300-year-old historic building that has been refurbished. It houses a snacking cafe and parlour, and boutique and pastry shops, on the ground floor. The upper levels house the school, kitchen, individual workstations as well as reception rooms on the top floor.
Faure was awarded “Best Pastry Chef in the World” by the American Hospitality and Sciences Academy and cooked in the VIP Olympic Villages of Salt Lake City and Vancouver. For more, visit www.christianfaure.ca.
New products and buzz at grocery expo
Grocery Innovations Canada Expo (GIC) was bustling with people looking for products to stock their shelves and plenty of bakers vying for that space. The buzz at every booth seemed to be about getting back to roots, being natural, or introducing new twists to traditional items – such as Duncan Hines’ bubble gum-flavoured icing and Blu-Dot’s protein tea.
Weston Bakeries displayed its recent foray into the gluten-free market with its All But Gluten products. The line features granola bars, macaroons, brownies, pizza shells, focaccias, and a few varieties of bread. These can be found in the bakery isle rather than in the freezer. The bread has a shelf life of five days. Weston’s Country Harvest line is offering a vegetable bread in three flavour combinations: carrot, celery and leek; tomato, red pepper and zucchini; and green pepper and spinach.
Dempster’s also ventured into the vegetable bread market this year with a loaf made of carrots and pumpkin.
Boulangerie Lanthier Bakery has launched a new take on locally made bread with its Discovery line of breads made from 100 per cent Ontario product. The line carries the Foodland Ontario designation for meeting the necessary ingredient and production criteria to qualify as all-Ontario made. The line offers 100 per cent whole-wheat, white and multigrain loaves with no fat or sugar added.
Riviera Bakery, which prides itself on traditional Italian baking, has added a new twist to its products: gluten-free cookies. David Reale, business development, told Bakers Journal this is currently the only product they are making gluten-free, but they are open to expanding the options if reception is positive.
Many different companies launched dessert flavours in a product dubbed as a healthy option to get the taste, but not the calories. These products stood out: Astro Kik strawberry shortcake yogurt, and a new line of dessert-flavoured teas from Stash, which includes red velvet and Black Forest. There were multiple stevia-based sweetener companies at the show, but none said they were packaging in quantities large enough to supply bakeries.
All in all, companies seem to be aiming at health and alternative markets, while adding sought-after nutritional value or flavour into unexpected items.
news ¦
Rivi’s Guilt Free Cookies named Innovator of the Year
Rivi’s Guilt Free Cookies is the 2013 Bakers Journal Innovator of the Year.
Artsy Baker was awarded the runner-up title in a tight race for the top spot as one of six finalists in this year’s competition.
The Bakers Journal Innovator of the Year award, gold sponsored by Fuller Landau chartered accountants and business advisors, silver sponsored by Paragon Glaze Consulting, and bronze sponsored by Speedo flavours, is in its third year. For 2013, two categories were created – one for small/medium bakeries and one for large bakeries. Due to insufficient entries in the large category, Bakers Journal and its sponsors will be awarding one winner and one runner-up in the small category only.
Here are the finalists for this year’s title (in no particular order aside from winner and runner-up):
Rivi Horwitz of Rivi’s Guilt Free Cookies
Rivi’s Guilt Free Cookies are snacks made without oil, butter or margarine, and free from nuts, sesame, dairy, trans fats, preservatives and artificial colours and flavours. Some of Horwitz’s cookies even met the requirements to earn the seal for the Heart and Stroke Foundation’s Health Check program. All of her products are certified kosher and she uses only non-GMO ingredients. Horwitz’s mission is to create healthier snacks that taste good too. It all started with a health scare – cholesterol four times the appropriate level. She began to take health more seriously, and wanting to help others also make healthier choices, opened her business in 1996. The Torontobased bakery specializes in cookies and granola, with products sold across Canada.
Antonella Cellini of the Artsy Baker Cellini is a self-taught baker and cake designer who launched her own line of fondants that are free of nuts, gluten, eggs, dairy, trans fat and cholesterol. The retail product has made it to the shelves of Metro, Longos, Winners and Homesense, and she is supplying bakeries as well. Cellini also offers cake and cupcake mixes in nut-free, gluten-free, egg-free, dairy-free, vegan and sugar-free options. Her level of cake artistry has garnered her creations prominent spots such as the entrance to the 2010 Toronto Bridal Show. Located in Aurora, Ont., she specializes in custom cakes, cupcakes and cookies for any occasion.
Joanna Schultz of Pikanik Pikanik is a gluten- and nut-free bakery headed by the innovative marketing strategies of Schultz. The bakery has an iPhone app, utilizes Apple’s Passbook and displays its menu through a projector that also runs testimonials. She decided to open up her own business after having two daughters with food sensitivities and finding no dietary alternative options for hot lunch days at school. Now she has an open lunch bar and bakery located in Surrey, B.C.
Sandra Abballe of Succulent Chocolates
Abballe seeks to go beyond making great chocolate. Her Ontario-based company is focused on creating events around chocolate that educate people and make it an entire chocolate experience. Earlier this year, she competed in the World Chocolate Masters Canadian Pre-selection and won “Best Molded Bon Bon in Canada.”
AB Mauri’s new Canadian sales team
AB Mauri North America has a new Canadian-based sales team that will be led by Frederic Elias alongside Paul Carter. Carter was hired as territory account manager and will be based in Ontario. Elias was promoted to director of sales for Canada.
In his new position, Elias will be responsible for key accounts and will focus on fostering relationships with new Canadianbased customers. Elias’ promotion is a progression of his 22 years in the baking industry. Prior to his tenure with AB Mauri,
Debby Stroud of Hotti Biscotti Stroud prides herself on the reinvention of biscotti. Her softer version in a multitude of flavours even got her into the good books of Oprah. Stroud started out as an optician until she left her job in 2009 after being in the industry for about 35 years. For many people this would have been a sad time, but for Stroud it was an opportunity to start her own bakery – something she had dreamt about since she was a child. Her bakery is located in Hamilton, Ont., and she specializes in biscotti, cookie “pies”, cookies, and more.
Gioia Grandinetti and Teresa Pileggi of The Cookie Messenger
The Cookie Messenger tells any story the customer chooses through a cookie bouquet. Artists Grandinetti and Pileggi are striving to stretch what a cookie can be, creating 3D cookie sculptures and hand-painted faces in high detail. The business has been at their Woodbridge, Ont., location for two years.
As the 2013 Bakers Journal Innovator of the Year, Rivi’s Guilt Free Cookies will win $500 and be featured as the December cover story in Bakers Journal magazine. Artsy Baker will also be featured in a future issue. Don’t miss these great stories of baking success! Bakers Journal would like to congratulate the winners and all of the finalists, as well as thank them for inspiring us with their stories. Thank you to our contest sponsors – Fuller Landau, Paragon Glaze Consulting and Speedo flavours – for making this competition possible.
Elias worked with Puratos, Lallemand and Weston Foods Canada. Carter brings more than 25 years of experience in sales and technical development within the food industry and was most recently with Apex Ingredients in Barrie, Ont. He has worked in technical sales for The Original Cakerie, Loretta Foods and Kerry Ingredients. Carter studied baking science at both the American Institute of Baking in Manhattan, Kan., and George Brown College in Toronto.
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The art of sinfully delicious science | BY
LAURA AIKEN
WILD SWEETS
In every field there is a reason why something’s happening, and if you are very interested in your field and becoming as good as you can be, you have to understand the why,” says Dominique Duby, husband half of the pioneering duo behind Wild Sweets By Dominique & Cindy Duby. “It doesn’t matter what field: the why is typically through science.”
Wild Sweets is the Dubys’ testament to the search for “why” in food and have found passion in the process. The bean-to-bar chocolate makers operate as a certified organic online boutique while they carry out research projects in their lab for the University of British Columbia (UBC). They are also fierce culinary competitors on the world stage. Married for more than 30 years, the Dubys seem to have as much to appreciate in the rearview mirror of life as they do the road ahead.
The Dubys took home gold, silver and overall top bar awards at this year’s International Chocolate Salon for recent releases such as their vanilla bean caramel, coffee and walnut bar, and their hazelnut, cherry and orange zest bar. In the luxury caramel category, they earned a gold for ‘most unique caramel’, ‘ best overall chocolate artistry’ and ‘official caramel’ of The Taste Awards. Wild Sweets presented its latest edition of the limited release caRaMel, a collection of soft butter-and-cream French-style caramel flavoured with summer fresh lavender, richly textured with dried apricots and deep roasted almonds, and elegantly finished with crystallized lavender leaves and sparkling apricots. This year, the Dubys received the Best Chocolatiers & Confectioners in America Awards from TasteTV and the International Chocolate Salon.
}“In every field there is a reason why something’s happening, and if you are very interested in your field and becoming as good as you can be, you have to understand the why.”
The couple typically enter four competitions a year, mostly in North America and d in Europe. They have competed from a regional level all the way up to the Culinary World Cup in Luxembourg and the IKA Culinary Olympics in Germany.
making chocolate will extend its shelf life, and part is to determine whether you can improve the flavour of chocolate the way a fine wine ages well.
Part of the team’s work has involved evaluating their entire bean-to-bar process to measure the antioxidant levels left in the final product on a micro-batch level.
These are not the first awards for Wild Sweets. In the fall of 2012, the Dubys won several gold medals as well as the best overall chocolate bar in the (cocoa bean-to-bar) competition. This spring, Wild Sweets won a bronze medal at the Academy of Chocolate competition in London, England. Wild Sweets also won several gold medals as well as the best overall chocolate bar and best caramels at the Seattle Luxury Chocolate Salon in May.
The Dubys have been avid competitors for years in pursuit of culinary perfection.
“It’s a part of what we do and we like to challenge ourselves,” says Dominique, to which Cindy adds: “We always enter to win and obviously you can’t win every time, but the live competitions really open your eyes. When you have to do it live and something goes wrong, you have to really be prepared to come up with something else right away on the spot.”
Outside of the stress and pressure of the competition spotlight, the Dubys spend much of their time in the lab. For the past five years, they have been submitting research project proposals to the faculty of food and nutrition at UBC, who in turn allocate four to six students to work alongside the Dubys.
Their latest project will investigate whether chocolate can be cellared and aged like wine. Part of the purpose is to see if altering the storage or part of the process of
A scientific inquiry into emulsions served as a vehicle in search of the perfect ganache. In this case, the Dubys used a machine that operates like a food processor with a vacuum so you can remove all the air and extend the shelf life. They did a number of tests with the machine, including putting the ganache in an ultrasound bath with the cream and chocolate in a vacuum bag, then turning on a sound wave, which shakes and would thus mix it in the bag. They also used a tissue homogenizer, which Cindy says is “like a really high powered immersion blender but so totally different.” This machine breaks up plant of animal tissue into very small pieces and rotates them at a minimum of 24,000 rpm, and is another way to make an emulsion such as ganache.
“Those are the kinds of things we are trying to find out about: how to make the best ganache – not just the shelf life, but the texture, because the emulsion is about the fat and the liquid together in a stable form. . . . We were looking into flavouring.
Dominique and Cindy Duby are successful culinary competitors on the international stage.
To make cinnamon ganache, there are aromatic compounds that are either water soluble or fat soluble, so for a total cinnamon flavour you have to get both of those into the product. We use two different solvents, take a container, fill it halfway with water and halfway with oil, then pack it with cinnamon and shake it. We then use the cinnamon water to infuse instead of a whipping cream.”
The Dubys generally take on only one UBC project a year (sometimes two), because they are quite time consuming and Wild Sweets has customers awaiting such bar flavours as ginger caramel, coconut and macadamia; walnut, fennel caramel and smoked salt; and praline cherry and hazelnuts. Wild Sweets is carried in retail shops, and the Dubys were getting ready to relaunch the virtual boutique at press time. The plan is to offer several product categories, such as bars, drinks, spreads and desserts, but make them all with one particular chocolate, such as one from Peru. The menu would then rotate to have similar products but with a new chocolate. To maintain a nimble rotation, the Dubys buy small amounts of multiple varieties of
beans through a group of artisans that combine their buying power to get a better price.
Their new salted series is selling very well, says Cindy. The bars are a blend of 72 per cent fair trade organic dark and 37 per cent organic milk. The Dubys know that high-percentage dark chocolate is often the favoured flavour for bean-to-bar clientele, but trying the bars seems to turn doubters into believers. Each bar has dried caramel inside, and a different nut and spice. The dried caramel is made from ground cane sugar and the salt is a light dusting on the back for a smoky finish.
The Dubys plan to keep certain products desired by their retailers consistent to keep their spot on the shelves and to let the online boutique be where their creativity can run wild.
Creativity running wild is a fitting concept of origin for the business name, but it’s not the origination of Wild Sweets.
“We always used to make a lot of projects that were inspired by nature, by products in the wilderness, and for many years we had a big interest in science in general,” says Dominique.
In 2003, the couple published their first book, Wild Sweets: Exotic Dessert and Wine Pairings, which won gold for the Best Book for Food and Wine Matching (2003) at the Gourmand World Cookbook Awards in Spain. Prior to Wild Sweets, the Dubys owned a pastry and chocolate shop in B.C. and consulted internationally. In the new year, the Dubys plan to open a bricks and mortar store where people can come in and see the process, visit a tasting bar and buy the product, much as they would in a winery. As a bean-to-bar company, the chocolate crafted by the Dubys will always be distinctly theirs, and the couple finds that immensely rewarding.
“We are much more interested about the process, the quality of life and enjoying what we do. It’s not about saying ‘oh, we produce 10,000 croissant an hour.’ That’s not what we’re interested in. It’s about getting up every day and thinking about what can we do differently.” / BJ
BY BRUCE ROHER
HOW TO INCREASE BUSINESS VALUE
Insights into how North American bakeries have been building their portfolio and their brand value
Merger and acquisition activity is heating up in the bakery industry. This article will highlight some significant acquisitions that have occurred during the last two years and provide insight from the company executive statements in press releases about the expected benefits of the acquisition.
Flowers Foods completed a major acquisition of bread assets on July 30. This included 20 bakeries: the Wonder, Merita, Home Pride, Butternut, Nature’s Pride brands, as well as 36 depots from Old HB (formerly Hostess Brands). The adjusted purchase price was $355 million, and the acquisition made Flowers Foods the second largest baker in the United States.
}Foods made two important acquisitions in the last two years. In 2012, it acquired THINaddictives Premium Cookies from V.I.S., a Montreal business established in 1997. The cookies are low in calories and made without oil. Nonni’s is majorityowned by Wind Point Partners, a private equity firm.
“The THINaddictives brand is a strong strategic fit with Nonni’s, which complements our successful biscotti business and allows us to expand into the fast-growing thin cookie segment, giving us two growing brands within the premium cookie category,” said Dave Bere, CEO of Nonni’s Foods.
In January, Nonni’s Foods announced another acquisition. This time it was with La Dolce Vita, a manufacturer of artisan Italian biscotti and specialty cookies located in Arizona.
“Two key components of our value creation plan at Nonni’s were to expand
The adjusted purchase price was $355 million, and the acquisition made Flowers Foods the second largest baker in the United States.
“These assets fit very well with our strategy to grow our fresh baked foods through market expansion and acquisitions,” said Allen Shriver, president and CEO of Flowers Foods.
As baby boomers have become more and more health conscious, demand for businesses that offer organic and nutritional snacks has increased dramatically. For example, Kameda USA purchased a 77.8 per cent stake in Mary’s Gone Crackers on March 26. The company manufactures snacks including its supercrispy gourmet seed crackers, pretzels and cookies. All of the products are gluten-free and made without trans fats or dairy.
“We feel confident this new path will allow us to bring new products and innovations to the market with greater speed and agility, and are eager to expand our business with our original vision intact,” said Dale Rodrigues, co-founder of Mary’s Gone Crackers.
North American Biscotti baker Nonni’s
distribution and to acquire complementary product lines. La Dolce Vita is an excellent fit because it positions Nonni’s to expand into specialty retailers and other areas of the grocery store,” said Mark Burgett, a managing partner at Windpoint.
In December 2012, Richtree Products Corporation announced the acquisition of family-owned Goglanian Bakeries to expand Richtree’s current pizza business and provide the company with a complementary line of par-baked pizza crusts, flatbreads and pitas.
“The acquisition strengthens our competitive position within the pizza category, one of our highest growth priorities for our U.S.-Canada Region. We are confident that the Goglanian business has the capacity to grow exponentially as it transitions into our organization to leverage our scale, management depth and customer access in the U.S., Canada and other regions across the world,” said Richard Ferranti, executive vice-president and chief operating officer.
In October 2012, B&G Foods announced that it had purchased the New York Style
and Old London brands from Chipita America for approximately $63 million. The purchase included a manufacturing facility in North Carolina, with approximately 250 employees. New York Style is the maker of Bagel Crisps, and Old London offers a variety of Melba products.
More recently in July, B&G completed the acquisition of Robert’s American Gourmet Food for approximately $195 million. The company’s Pirate Brands include baked, all natural, and free of trans fat and gluten snack brands such as Pirate’s Booty, Smart Puffs and Original Tings.
“We are delighted to add Pirate Brands, including the iconic Pirate’s Booty, to the B&G Foods family of brands. The acquisition of this business and its collection of growing natural snack foods marks the second addition to our snack foods portfolio since we entered the category last October,” said David Wenner, president and chief executive officer of B&G Foods.
As part of your company’s growth strategy, you many wish to consider developing an M&A plan with your financial advisor. Adding a well-known brand to an existing portfolio enhances the profile of the business in the marketplace. It also helps to strengthen distribution channels, allows expansion into complementary lines and provides an opportunity to capitalize on cost savings and substantial revenue growth. / BJ
Bruce Roher is a partner of Fuller Landau LLP, Chartered Accountants, specializing in business valuations and providing advice on acquisitions and divestitures. He can be reached at broher@fullerlandau.com or 416-645-6526.
PIECE OF CAKE
Advertising can be a daunting task for a local bakery. I tried traditional routes such as flyers, local newspapers, radio and Groupon-like campaigns. Most were not successful. It’s hard to know what is the best way to attract customers. I decided to go back to the drawing board and make a whole new plan.
In the 1970s, Hostess ran a full-page ad in comic books for about a decade. These ads featured Marvel and DC comic book heroes eating their products and saving the day. Twinkies became a household name because kids demanded these products with the help of placement in comic books. Comic books have come a long way. Many cities throughout North America try to emulate the San Diego Comiccon. It has become a mecca for all things comic. I have an extensive line of comic book related theme cakes that needed exposure. What is the best way to get my message across? I decided to go to Comiccon and show my cakes.
The Montreal Comiccon was the ideal place to set up shop and showcase our line of themed cakes. It was a three-day festival of movie and comic book personalities that gathered to celebrate their uniqueness among 43,000 other people. People dressed up as their favourite heroes or created their own heroes and paraded throughout the show.
I created a character called Cakeman for the event. For three days, from 9 a.m. until night, my sister Rosa and I distributed more than 3,000 business cards and explained our line of cakes to people. We were the only bakery in a sea of comic book related merchandise. There was a buzz about Cakeman and it attracted a large crowd of people to our stand. It was an exciting event that wiped me out physically but it was worth every penny.
To hold on to our following of new customers, I created a simple system I call the Four C’s of cake advertising: 1. Cake (the main ingredient), 2. Creativity (hire a person who is an excellent cake decorator), 3. Communication (deliver hands-on communication with the
customer at all times), and 4. Cost (give the best price available to the client).
With these Four C’s in mind, I created a simple online business plan that is easily accessed by computer and smartphone. The website had to be bilingual and easy to navigate. Our best cakes had to be online with visible prices. I wanted to be transparent about cost from the beginning. Through my new campaign, it became apparent that I had to deliver the cakes also. Most people are willing to spend close to $50 on a cake. At that price, I am willing to deliver it. However, I rewarded those who picked up the cake with a $5 discount on their next order. I wanted to have a personal exchange with all my cake customers so I created a mailing list of more than 1,000 new potential clients. People have a choice of either calling me on my cellphone or communicating online with me 24/7. If you keep only business hours, you will lose a big chunk of your business to others who are willing to go the extra mile. I truly believe service above all brings you repeat business. Here are some links related to my new campaign: www.cakeman.ca, www.montrealcakes.ca and www.gateauxmontreal.ca.
The persona of Cakeman is more than a website that sells cakes. It is also a site that educates people about cake-related themes through famous quotes and videos about cake making. I have a contest that runs each month where I give away three free cakes, each worth $50. Participants can easily join online by subscribing to our Cakeman site. I find that cake always brings a smile to those celebrating a birthday. Cakeman wants to be that person that brings a little joy to people at the best price so that people have a bit more to spend on other things in life. / BJ
Lallemand Bakers Yeast delivers nutrition in every loaf.
Lallemand is helping to restore the wholesome qualities of bread by offering Bakers Yeast that can significantly contribute to the nutritional value of baked products. Lallemand Bakers Yeast is a natural and proven source of essential minerals and vitamins, including Vitamin D. Make your bread a non-fortified and vegetarian source of Vitamin D with Lallemand Bakers Yeast
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SOMETIMES IT’S WHO YOU KNOW
While planning to earn both a master of science and doctorate degree in biology, Norman Fox wanted something to do “on the side.” His “something on the side,” was the Donut Den which turned into a 33-year success.
When Norman decided to open a doughnut shop, a friend, Herb Stewart, introduced him to Oliver Harlow, founder of Honey Flush Donuts, a 40-store chain. Stewart and Harlow helped Norman open the Donut Den, in July, 1973, in Nashville, Tennessee. “Oliver Harlow not only inspired, but gave me valuable practical advice,” said Norman.
Harlow started using International® Bakers Services (IBS) flavorings in the 1960s, and suggested that Norman do the same. He highly recommended Cinnamon-Butter Blend. Today, that flavor is the secret ingredient in the Donut Den’s Apple Fritters—their most popular product. “There is no other type of cinnamon flavoring that makes the product taste this good,” stated Norman.
Consistency is the key to success in any business. Maintaining a core product line and keeping up with new trends keeps regular customers coming back and attracts new customers as well. “Another secret to help ensure consistent quality is our own Harold Graves, the cook for the Donut Den for over 30 years,” Norman stated. But he attributes his 33 years of success to following Harlow’s recommendation—relying on the flavors from International® Bakers Services. “Their flavors are consistently the best,” according to Norman.
Norman was a graduate student during the first four years of the Donut Den. After earning his doctorate degree, he taught in university classrooms. But it was a friend of a friend who taught him his most valuable business lessons. Sometimes it’s who you know that helps the most.
If you value consistent quality, you should get to know International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
Kitchen management via PC
The KitchenManagement System, created by Rational, allows chefs to monitor and control their cooking appliances from their computer.
The cooking processes can be generated and automatically transferred to all connected units simultaneously. For compatibility, a Windows XP-compatible PC with a USB port is required to run the system.
This product features self-explanatory folder structure, detailed online help and an integrated virtual control panel that shows the same display on the PC monitor as on the unit.
www.rational-online.com
Robin Hood rolls out vanilla cake mix
Robin Hood’s SimplyClean Vanilla Cake Concentrate, which is made with a short list of ingredients, doesn’t contain any artificial flavours, colours, sweeteners, additives or preservatives.
www.horizonmilling.ca
Low-sodium solution
Salt of the Earth launched WonderSalt, a low-sodium sea salt supplemented with fruit and vegetable essences.
WonderSalt is multi-coloured and enriched with extracts such as radish, carrot, apple and lemon in an effort to provide health benefits as well as natural colouring. WonderSalt contains 50 per cent the sodium of common salt. WonderSalt comes in four colours: yellow, red, orange and green. These colours are normally susceptible to oxidation, so the company developed technology to overcome oxidation and maintain a long shelf life, says the company in a news release. Each package contains 50 grams of each colour.
http://www.salt.co.il
BAC Consulting Members on Proposed Bylaw Changes
Acopy of the proposed changes to BAC’s bylaws is available to members and is part of the Association’s consultation as it works to come into compliance with the new Canada Not-forprofit Corporations Act. The Act establishes new rules for federally incorporated not-for-profit corporations such as BAC, which in turn requires changes to the Association’s bylaws. BAC must be in compliance with the new Act by October 17, 2014.
The Board of Directors has been working with BAC’s legal counsel in its review of the current by-laws to identify areas that require change. As the focus of the new Act is to create greater transparency, one of the key changes in the bylaws will be the stipulation of member rights and privileges. This provision will further require stipulation of representation on the Board of Directors by types of members.
The new Act also provides members with new access rights to Association information, including financial statements and membership information. Once instituted members will be entitled to BAC’s financial statements at each annual member meeting,
Did You Know?
together with any additional financial information that may be required by the articles or bylaws. Aside from the annual meetings, members may have access to the Association’s financial statements upon request and free of charge. The same access applies to Association records (for a fee) with confidentiality limitations.
The Board of Directors has approved a draft of proposed changes to the bylaws, which has been circulated to Chapters and is now available to members for review and comments. To receive a copy of the proposed changes members should contact Gillian Blakey at the BAC office either by phone 1.888.674.2253 or by email at gblakey@baking.ca. Any comments or questions regarding the proposed changes can be directed to BAC President & CEO Paul Hetherington via the same phone number or email at phetherington@baking.ca.
The final version of the proposed by-law changes will be presented for approval by the membership at the 2014 Annual General Meeting to be held May 4, 2014, at the International Centre in Toronto during Bakery Showcase 2014.
Qualified current BAC members are eligible to receive a complimentary copy of the Bakers Journal and Food in Canada magazines, one copy per establishment.
Bakers Journal
For over 70 years, Bakers Journal has been the voice of the Canadian baking industry. Bakers Journal delivers the information bakers need to succeed, including trend reports, technical tips and business solutions. We share the achievements of bakers coast to coast in celebrating the baking industry in an interesting and entertaining package 10 times a year.
Food in Canada
Publishing for more than 73 years, Food in Canada has earned the highest degree of trust and respect that is unequalled by any other magazine, website or e-newsletter serving the Canadian food and beverage processing industry. We have been helping food and beverage processing executives make informed decisions since 1940. There is no question that Food in Canada is recognized as “the voice of the food. Reaching the Entire Food and Beverage Industry. We deliver the entire food and beverage processing industry: Baking, Dairy, Meat (beef, pork, poultry), Confectionery, Beverage, Seafood, Fruits and Vegetables, Flour/Feed Milling and Pet Food along with Food Science and Technology.
For more information on how to receive FREE subscription with BAC membership, please contact info@baking.ca.
BAC Appointed to Industry Ad Hoc Committee
Laura Pasut, Director of Food and Nutrition Policy, has been appointed to the Industry Ad Hoc Committee for Regulatory Modernization. The mandate of the Ad Hoc Industry Advisory Committee is to act as an advisory body to the Canadian Food Inspection Agency (CFIA) with respect to its Transformation Agenda, including, but not limited to, the Safe Food for Canadians Action Plan. Members will review models, frameworks, and regulations for input prior to public release.
The baking industry is the largest unregulated industry in Canada. With the establishment of the Safe Food for Canadians Act it was recognized that input on the direction of the regulations for this industry is vital. “We are pleased that CFIA has invited Laura to be part of the Industry Ad Hoc Committee. The new regulations will have a major impact on our members and we want to ensure that their challenges are presented and considered,” says Paul Hetherington, President & CEO of the Baking Association of Canada.
The first draft of the new regulations is expected in the spring of 2014 and bakers and their suppliers who ship product across a provincial or national border will be required to have a licence and a preventive control plan in place.
Sodium Reduction Continues in Pantry Breads
In 2010 the Sodium Working Group published a sodium reduction strategy for Canada including guiding benchmark sodium reduction levels for processed foods. All bakery products were listed in the report with specific targets for pantry breads – a leading source of sodium in the diet.
As part of BAC’s efforts to ensure that this process is a voluntary one, we have reviewed the sodium levels in pantry breads in 2009, 2011 and 2013.
The good news is that the industry is heeding the call to reduce sodium in pantry breads. There has been an 11% reduction in white pantry breads, a 14% reduction in wheat pantry breads and a 1% reduction in whole grain pantry breads. We have achieved the benchmark Phase 1 sales weighted average level of below 430 mg of sodium per 100 g for whole grain and wheat breads but we are not there yet for white breads. We have also reached the benchmark Phase 2 sales weighted average level of below 380 mg of sodium per 100 g for whole grain breads.
However there are still reduction opportunities, especially with products that exceed 500 mg of sodium per 100 g of product. BAC will continue to work with members and government in sodium reduction and to communicate the challenges faced by industry in trying to achieve these benchmark levels.
Have Your Say! Government Initiated Consultation Opportunities
Health Canada has sent out notices to food industry on two Technical Consultations:
1. Call for data to assess the effectiveness of acrylamide reduction strategies in food.
Health Canada is seeking submissions of published and unpublished technical information on the occurrence of acrylamide in foods that demonstrates successful acrylamide reduction strategies. Health Canada no long monitors levels and is seeking assistance from food manufacturers to provide this data. The consultation period is one year in length from September 20, 2013, to September 20, 2014. For further information on this request go to: http://www.hc-sc.gc.ca/fn-an/ consult/2013-acrylamide/index-eng.php
2. Call for data on adventitious presence of soy.
In 2011 adventitious presence of soy was detected in a baking industry product which led to a recall. As a result, industry considered adding precautionary labelling to flour and other wheat-based products. In January 2013 both Health Canada and CFIA advised industry not to use precautionary labelling and initiated a two year process to gather information to develop standards and guidance for the food industry regarding appropriate labelling.
As part of the data gathering, Health Canada is looking for published and unpublished technical information on the adventitious presence of soy in cereal grains and cereal-based foods. The data collection period is from September 19, 2013, to March 19, 2014. For more information on this request go to:
http://www.hc-sc.gc.ca/fn-an/consult/2013-soy-presence-soya/ index-eng.php
The Canadian Food Inspection Agency (CFIA) has requested input from consumer, industry and other stakeholders to obtain feedback on three aspects of their Safe Food for Canadians Action Plan:
1. Compliance promotion initiative – This is a formalized approach to support stakeholder compliance and discusses the roles of industry, government and third parties in contributing toward a system that will improve industry’s ability to meet regulatory requirements.
2. Proposed regulatory framework for federal food inspection – This document provides an overview of the framework, which has been presented in various formats already. This consultation is likely the last opportunity to comment on the framework prior to the release of the first draft of regulations.
3. Planned outcome-based approach to regulation and inspection – This document provides an overview of the approach and why it is being adopted for regulation and food inspection.
These documents can be accessed at the CFIA website: English http://inspection.gc.ca/about-the-cfia/accountability/ consultations/eng
French http://inspection.gc.ca/au-sujet-de-l-acia/ responsabilisation/consultations/fra
The deadline for this feedback is November 30, 2013.
FREE Education Session at Bakery Showcase!
The Canadian Food Inspection Agency has agreed to come to Bakery Showcase and provide a two hour session on Monday, May 5, 2014, on the Safe Food for Canadians Act and new regulations, which will have a major impact on the industry.
You will have an opportunity to learn about the new Act, hear about the regulations that will come into force by January 1, 2015, and ask the questions that will help you understand the impact for your business.
Look for more information in upcoming issues of The Bulletin!
Bakery Showcase 2014 Already 60% Sold!
After the 2012 sold-out event, Canada’s national baking industry event will return May 4-6, 2014, at the bigger and better hall 5 of the International Centre, Toronto (Mississauga) Ontario. Exhibit space reservation is open and the trade show floor is currently over 60% sold. Educational sessions are being planned and will be on show days prior to the show hours. More details on the sessions will be posted on the website www.baking.ca in the coming months.
Baking Association of Canada has media partnered with Bakers Journal and Food in Canada magazines to promote, reach and increase the target audience of Bakeries (commercial, retail & in-store), Food Service Establishments, Mass Market – Grocery Chains and more….. to attend the only national baking industry trade event in Canada.
Reserve your exhibit space early to avoid disappointment, please contact Ahmed Mutaher at amutaher@baking.ca or call 905-405-0288, or 1-888-674-2253 extension 22.
2013 Festive Night at the Races
A fun filled evening & Christmas celebration with friends from the Baking Industry
Friday, November 15th, 2013
Fraser Downs - Clubhouse Restaurant
17755 60th Ave, Cloverdale BC
6:00 pm Cocktails | 6:30 pm Buffet Dinner | 7:00 pm 1st Race
Tickets $45.00 (includes GST)
Reserve your Tickets ASAP as last year was sold out!
Mail cheque and registration form to:
BAC (Attn: Gillian Blakey)
Suite 202 - 7895 Tranmere Dr.
Mississauga, ON L5S 1V9
Cheque Payable to BAC
Or fax form with credit card information to:
Fax: (905) 405-0993
E-mail: gblakey@baking.ca
Phone: 1 (888) 674-2253 ext. 21
Tickets to be picked up at the door
7895 Tranmere Drive, Suite 202, Mississauga, Ontario L5S 1V9
Tel: (905) 405-0288, 888-674-2253 Fax: (905) 405-0993
E-Mail: info@baking.ca Web-Site: www.baking.ca
Mississauga, ON L4W 4G1
Please list names of all attendees: (attach separate sheet if necessary)
Baking Association of Canada Ontario Chapter Presents …
Gluten Free,
Trans-Fat, Omega Fatty Acids, Vitamins, Wholegrain, Fibre, Non GMO…
Come and join our panel of experts as they demystify these familiar topics.
BAC is offering an educational seminar for Retail and Wholesale Bakers, Allied Suppliers, Retail, R&D Departments & Distributors.
Plan to learn about the nutritional values of consuming baked goods.
Participate in a Q&A with our esteemed panel.
Panel:
JENNIFER SYGO : M.SC., R.D. Registered Dietician and Sport Nutritionist, Cleveland Clinic of Canada.Nutrition Columnist, National Post.
CHRISTINE LOWRY: M.SC.,R.D. Nutrition and Policy Advisor for the Healthy Grains Institute.
ROBERT KOWAL : President, Kriscor and Associates.
SUE NEWELL : Education and Communications Consultant, Canadian Celiac Association.
LYNN GARISON : MHSc.RD Public Health Nutritionist, Chronic Disease Prevention. Halton Region Health Department.
Getting
Nutrition From Baked Goods!
Each company attending the Myth Busting Seminar will be surveyed in advance to identify speci c uestions which will be incorporated into the Panel presentation and debate.
Panel Discussion: 1:00 pm to 3:00 pm Q&A: 3:00 pm to 5:00 pm REGISTRATION FEES: $75 + HST per BAC Member $85 + HST per non-member Chapter
Tuesday January 21st, 2014
FourPointsbySheraton,
■ 770 exhibitors from 24 countries
■ 82 700 professional visitors from 143 countries
■ All the innovations you need to boost your business!
7 trends to get a better understanding of the market and reinvent your offering
BY DIANE CHIASSON
TEXTING FOR PROFIT
Text message marketing campaigns are a way to reach customers without breaking the small business bank
Text messages are a great way to build your database, attract new customers and gain customer loyalty. Once you have your customers’ cellphone numbers plugged into your database, you can use a variety of auto-responder programs to send out broadcast text messages. These messages can promote coupons and upcoming specials among other things on a weekly, biweekly or monthly basis.
Text messaging is also a very costeffective way to run a marketing campaign. Plus, today’s society is so obsessed with text messaging that it is more likely your message will be seen than if you send e-mail or use a direct mail campaign. Text messages have an average open rate of 90 per cent, which makes texting far more effective than any other type of communication.
}USE CELLPHONE NUMBERS TO KEEP TRACK OF REWARDS
So many companies now offer customers loyalty rewards programs that most people’s wallets are now jammed with dozens of punch cards from various retail stores, restaurants and other businesses. Make life easier on your customers by tracking their purchases using their cellphone numbers. Send them a text each time they make a purchase to let them know how many more buys they need to achieve the loaf of bread, piece of cake or cup of coffee. If your customer has not visited your bakery in a while, send them a text message to remind them that they are close to their reward.
USE GEO-FENCING
Geo-fencing technology has proven to be a great success. The technology creates a virtual perimeter for a
Text messages have an average open rate of 90 per cent, which makes texting far more effective than any other type of communication.
Here are seven ideas for a potential or a pre-existing text message marketing campaign.
TEXT ORDERS IN
Give your customers the option of texting in their order so that it is ready for pick up. Have an online menu with photos that customers can use to refer to when ordering. Then ask your customers if they would like to receive occasional coupons and discounts via text. If they say yes, you have just added another customer to your database.
OFFER PROMOTIONS TO DRIVE REFERRALS
Encourage your customers to share your promotional text messages with their friends. If they get three friends to opt-in to your text program, reward them with a free cupcake, a complimentary cup of coffee or another delicious treat.
geographic area so your customers can receive a text message when they are within a set radius of your bakery. Geo-fencing technology is also affordable for small businesses.
USE TEXT MESSAGING TO BOOST FACEBOOK FANS
Text messaging is a great way to gain more fans on your Facebook page. Use a DIY SMS marketing platform such as Ez Texting that allows you to launch bulk SMS campaigns at the touch of a button. For example, place an ad where there will be large crowds of people, like a sporting event, movie theatre, concert or community gathering. In your ad, offer a free cupcake or cookie to anyone who texts a certain code to a designated number (via your marketing platform). Once the person sends the text, they immediately receive a response telling them to visit and like your Facebook page, and then they will get their free cupcake.
SEND TEXT BLASTS ON SLOW DAYS
Send out coupons via text during slow periods that require an immediate call to action. For example, if you know you are slow on Mondays, send out a text blast in the morning with an offer that expires the same day. This will get your customers to act immediately on your offer.
BE SURE TO GET PERMISSION
Before bombarding your customers with text messages, however, always make sure you let your subscribers know that if they enter a contest via text they will be added to your marketing database. It’s also important that subscribers are offered an opt-out option. This, however, should be a standard feature with any platform you choose.
Try launching our own text message marketing campaign, and benefit from cost savings and more interaction with your customers. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for more than 25 years. She provides innovative food and retail merchandising programs, interior design, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or at chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
GLUTEN-FREE CAKES
For one baker, creating a gluten-free cake is like creating a new product with a cornucopia of flours to explore along with the way.
“I’m not trying to replicate gluten products since I’m working with completely different ingredients,” explains Peter Fryns, owner and operations manager of Turtledoves Bakery. “Gluten-free flour requires attention in different areas than gluten, and that’s what you have to realize.”
He points out that gluten-free cakes will have a different texture, but says they should be just as tasty and look just as beautiful as any other traditional cakes. “I have people who buy gluten-free cakes just because they think it tastes better.”
FINDING THE PERFECT MIX
}Jenny Breckon of Sweet Tooth Cakery notes that chemistry gives plenty of insight on how to compensate for the missing characteristics gluten gives a cake.
much concentrated protein, thereby making it heavy. If there’s not enough protein, then they will become loose and crumbly.
As for types of flour, there are a surprising number of options to work with such as cornstarch, potato, sorghum and arrowroot flours.
“Bakers will have their own preference of gluten-free flours,” she starts. “And if anyone ever says that there is one flour that can replace gluten flour, then they haven’t done enough baking, because you need a multiple flour blend to get all the characteristics you need.”
For Breckon, the perfect mix is made in house and contains sorghum and rice flours, and tapioca starch. Sorghum provides protein structure without any dominant taste or smell, and tapioca
“When you are thinking of creating a flour blend for gluten-free cakes, you have to think about what gluten has in it that creates a solid and tasty texture.”
“When you are thinking of creating a flour blend for gluten-free cakes, you have to think about what gluten has in it that creates a solid and tasty texture,” she says. The wheat is basically tasteless and neutral smelling, while gluten is high in protein and provides structure, as well as stickiness, springiness and moisture.
“You have to research and find out ways to replace those in the same fashion,” says Breckon, whose business is located in Vancouver and completely gluten-free. “You can’t really look to things such as a bean- or nut-based flour as they have an earthy taste and smell to them that would dominate any cake.”
Some areas to focus on are crumb structure and air pockets, she says. In a traditional cake, the molecules around the air pockets are made up of gluten protein. When replacing it, the air pockets can become tight if there’s too
provides the stickiness, springiness and moisture. The rice flour is the filler to ensure the cake isn’t too heavy or condensed from the protein in sorghum.
There are ways to help a gluten-free cake retain more structure and stickiness (which it naturally lacks). If you are using rice flour, don’t add too much because it will speed up the drying process. Adding arrowroot flour helps to keep moisture in and adding more eggs will give it a sticky structure. Xanthan gum also will add more stickiness.
Overall, there is going to be a texture difference between the gluten and the gluten-free cakes.
“You always have to work towards making sure it isn’t too grainy, or has an unpleasant texture,” says Fryns, noting one area where bakers should tread carefully.
“Sometimes a secondary issue for celiacs is corn, soy and dairy,” he says. “So you have to be careful with the ingredients
you’re using and that the flour doesn’t have this either.” He says he creates an in-house mix that blends arrowroot and rice flours and tapioca starch.
“A mix made from scratch is better because you know what’s in it, and also commercial mixes are much too expensive right now. The market needs to get more competitive before I go down that route.”
Beyond the cake, there are decorations and icing to worry about. However, Breckon says, gluten in icing isn’t too common as flour isn’t a necessity.
“Sometimes gluten is in the anticlumping agent, but aside from that mostly cornstarch is used.”
CHALLENGES
Aside from finding a suitable flour and icing blend, there are other aspects that need to be considered, such as shelf life, nutritional value and crosscontamination.
The shelf life of a gluten-free cake is up to three or four days, so it must be made either the day of or day before to give customers a couple of days to finish off the cake before it goes stale.
For Fryns, shelf life is a big issue with only 12 gluten-free cake orders manageable per week since the bakery also makes breads, pies, and cupcakes amongst others.
“We are finding it is getting more and more difficult to keep up with the orders we are getting because there’s no way we can make them throughout the week,” says Fryns, whose business is located in Burlington, Ont., and completely gluten-free. “It’s either the day of or the day before and anything earlier won’t work.”
His bakery needs 48 hours’ notice before making a cake to ensure there is ample time. However, he says, it’s tough when running into the very frequent last-minute shopper who wants their cake now.
Sweet Tooth Cakery runs into this
same problem, and decided to add frozen cakes to help accommodate customers. These ready-to-go cakes are plain, and undecorated until there is a customer request. “Refrigeration dries out the gluten-free cakes, but freezing sort of stops everything and holds in all of that moisture tight.”
Fryns is taking the freezing idea one step further by creating the layers of the cake several days in advance and then adding the filling and decorations the day of or the day before. “I’ve personally heard that decorating a frozen cake is much easier anyway, and this will allow us to increase production.”
He plans on testing this out in early October before implementing it on a permanent basis.
Nutrition is also a challenge since bakers have to educate customers on a gluten-free cake’s content. Some patrons make the assumption that they are eating healthy by choosing gluten-free, but it’s not so black and white.
“A cake is a cake [and] it’s not healthy, no matter,” Breckon begins. “I always have a couple of customers thinking that by eating gluten-free cake they are eating the healthy alternative or that it’s somehow calorie-free, and it’s not since there are many more calories in gluten-free cakes than gluten cakes,” she says.
With that said, gluten-free cakes can have a wider range of nutrients due to the different flours used in the blend. “You’ll find there is plenty of protein, fibre, and iron compared to other traditional cakes,” Breckon continues.
In addition to nutritional considerations, crosscontamination is a critical food safety issue when it comes to serving gluten-free products.
“If you’re a bakery that is doing gluten and gluten-free options, then one or the other needs to be made off site since flour easily spreads,” says Breckon. She mentions that while cleaning her bakery, she regularly finds flour in her vents. “It gets everywhere.”
The food should be wrapped up to ensure that the product is protected from cross- contamination, and shouldn’t be opened until outside of the facility for ultimate protection.
The actions the bakery takes are one step towards ensuring a gluten-free environment; what customers do is another thing.
“I regularly have to tell people to take their gluten food outside of the shop because you never know,” she says. “Of course, it has to be done as politely as possible, but it is something that needs to be done.”
The Canadian Celiac Association’s website provides information on what it means to be celiac and tips on how to prevent cross-contamination.
“Educating yourself is so important when dealing with gluten-free items that are being sold to the public because even though some of the customer base chooses to eat gluten-free, some customers need to eat gluten-free,” says Fryns. “If you make a mistake, then you are endangering someone’s life.” / BJ
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OPENING AND OPERATING A RETAIL BAKERY
BY RICK CRAWFORD
Opening and Operating a Retail Bakery, written by industry veteran and Certified Master Baker Rick Crawford, offers readers 37 years of experience by sharing much-sought-after and proven strategies to open a bakery, along with keys to successfully operate it.
Opening and Operating a Retail Bakery is an indispensable guide that focuses on practical implementation rather than abstract theory, breaking down required tasks into easily adaptable templates that can be customized to the reader’s personal experience and professional goals. Crawford’s access to best practices among hundreds of owner/operators and the best companies in the industry gives this book a unique combination of knowledge, experience, and resources.
EUROPEAN CAFE AND PASTRY STORE FOR SALE: Near Edmonton, AB. Great opportunity to start or expand your bakery/cafe with highly profitable, top quality cakes, pastries and cookies. See website www.karinsfestivefoods. ca. Turnkey operation waiting to be shipped to the location of your choice! $85.000. 780-467-5809
ONE BIG JAM
Over-the-top food, an illness outbreak and how maple bacon jam sent shivers down the spine of the bakery industry
It started very simply. Innocently, you might even say, because it wasn’t really that out there. It made sense. Besides, it’s perfectly reasonable for a really great idea to come from two other really great ideas, especially when a tugging heart feels they belong together, such as mac ’n’ cheese or cookies ’n’ cream ice cream. So it was with the croissant and the doughnut.
The cronut was unleashed in May by New York City pastry chef Dominique Ansel, and people went nuts almost immediately. The public expressed such genuine excitement through words, photos and video from around the world about the cronut that food trend watchers started wondering if the cupcake was finally washed up as the enduring game-changer that it was for baking for so many years. Then the cronut landed in a food mash-up in Toronto at the Canadian National Exhibition and the game changed, but not in a good way.
}Breating is a word I’ve just invented. It’s a mash-up of bragging and eating. Breating is how our foodie culture thrives. When the TV news cameras interviewed people in line to buy a cronut burger, chowing down on one, or who’d had one and had something to say about it were all breating. Whenever there’s buzz around a food, there’s breating. It was inevitable around the cronut burger because people were buzzing about it even before the gates of the Ex opened.
And then the unthinkable happened. But first, a quick step back in time. If you’re old like me, you’ll remember Meaning of Life, a 1983 Monty Python film with a famous scene about an overly corpulent gourmand in a fancy restaurant. When he reaches the end of his meal, he eats a slim chocolate after-dinner mint –which used to be a thing in the old days. After eating that slim little mint, he lets rip the most disgusting scene in film
An illness outbreak caused by food is often unthinkable until it happens.
In a weird way, the jam made sense. The competition is stiff. Sometimes to keep our customers, we need to go over the top of the over-the-top.
history. I think that’s a fair assessment since even Quentin Tarantino thought so, and he’s put some pretty hard-to-watch scenes on film himself.
took full responsibility and expressed remorse and regret for the suffering she’d caused. Later in September, she hosted an open house for customers. Forgive me and trust me again, she was saying. Fair enough.
The Ex, as it’s affectionately known, is a summer fair famous for scream-inducing rides and a food pavilion that doubles as a great place to get your food business noticed. That was what the owners of Epic Burger and Waffles, and Le Dolci bakery, had in mind when they came up with their creation. They decided to make and sell a mash-up of a mash-up. They called it the cronut burger, which is a cheeseburger with a cronut as the bun. Whatever your personal taste, we live in a culture that supports Double-Downing at KFC, and Boston Pizza’s Pizza Burger, which in case you didn’t know, is a cheeseburger wrapped in a pepperoni pizza. We go nuts for over-the-top foods. They make us giddy, and we seem to need them, mostly I think, for “breating” rights.
In some ways it was similar, but certainly not so extreme and certainly not intended to make anybody laugh, when 250 people who ate Toronto’s cronut burger got sick. Some required an ambulance and then IV and oxygen once in the ER. It was all because of a condiment, the maple bacon jam that went on top, unnecessarily gilding the lily, you might say. In a weird way, the jam made sense. The competition is stiff. Sometimes to keep our customers, we need to go over the top of the over-the-top.
The health department came in as soon as the first few unfortunates starting having those ugly food poisoning symptoms. Both business owners promptly and voluntarily shut down their businesses. They made statements to the public that can stand as great models of how to face the public when something like this happens. Le Dolci’s statement was particularly touching. Lisa Sanguedolce
Investigators said that improper refrigeration allowed the jam to do its damage. They also found an unwelcome bacterium in the bacon, but it was unrelated to the bacteria that had made people sick and hadn’t caused illness itself. Bullet dodged. The offending toxin could have come from raw ingredients, from surfaces or from the food handlers. That’s as exact as they could get.
There isn’t a food business owner alive who doesn’t in some corner of his or her heart feel relieved that this hadn’t happened to them. The fact that it doesn’t happen more often says a lot about our food safety practices, until someone takes one small misstep.
Let’s all watch our steps and remember how important food safety is, whether feeding one person at home or thousands in public. / BJ
Stephanie Ortenzi (www.pistachiowriting. com) is a Toronto-based food-marketing writer.
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