At Ardent Mills, we’re proud to be the company behind some of the most trusted flour brands in the business, from Baker’s Hand™ and Keynote® to All-O-Wheat™, Rapido®, Tulip™ and more. And now we’re bringing these legacy flours together under the Ardent Mills brand. For sales inquiries or samples, contact your Ardent Mills account manager, visit ardentmills.ca or call 1-888-295-9470.
BY NAOMI SZEBEN
IBIE 2019 displayed a wide range of talent in terms of skill, technical and mechanical knowledge as well as marketing savvy. While small and mid-range bakeries are looking for ways to scale up, it was interesting to see how larger bakeries were trying to hone in on artisanal bakeries’ main cachet: The appeal of hand-made loaves made to a select and discerning clientele.
Where smaller bakeries already have an image of appealing to those who can recognize and appreciate a hand-made, artful loaf of bread, many larger bakeries are turning not to master bakers but to marketing departments to shape their image. Now, grocery stores and industrial bakers are turning to similar – if not the same – values that a small country bakery would hold to.
Dietician, Jane Dummer spoke previously of the “health halo” effect, where the simple power of word associations or carefully chosen words on a label can convey the idea of nutritious contents. Artisanal is becoming a buzzword that suggests handmade, which also implies a careful selection of ingredients. This word is coming around to larger, industrial bakeries that might turn out over a thousand baguettes an hour, but served in a earth-toned paper bag or homespun cotton sack will imply the service and process making it is a completely traditional experience.
The growing popularity of whole grains, slow fermentation and a high quality loaf normally associated with small, artisanal bakeries is gaining ground with consumers. The wholesome associations the words “artisanal” and “hand-made” also carry an underlying trust that the baked goods carry a healthy and carefully chosen ingredient list.
}The wholesome associations the words “artisanal” and “hand-made” also carry an underlying trust that the baked goods carry a healthy and carefully chosen ingredient list.
Though sourdough only takes three ingredients, flour, water and salt, adding an element of personalization isn’t too difficult. At the Puratos booth, an interactive tablet was set up. It offered the IBIE attendees an idea of what a customized experience could be through the eyes of a customer, by offering the client a choice of choosing a liquid, a filling and a topping.
The customer would start with their base liquid, offering three choices: Sweet (apple juice,) neutral (water) and savoury (tomato juice.) The flour choice remained the same for all three, but gave an option that depended on the choice of liquid. Clients who selected apple juice for a liquid could not juice ham or caramelized onion, but were given the option of dried fruit or seeds. Those who selected tomato juice were allowed to choose ham or cheese.
While the choices aren’t that varied, giving customers an illusion of choice allows them to feel that they are participating in making their food in some way, not unlike past relatives who used to bake their own bread from scratch.
A three ingredient starter list limits the amount of work or dough that baker would have to do in order to fulfill each request. However, the task of calling the clients inform them their loves are ready may take up some of that task, if it’s not already automated.
Customization can have a positive impact on allergen-free baking, or a way to provide something for special occasions. In-store bakeries already provide a catalogue of templates for cakes. The singular touch of asking for choice of flavour, colour of icing and adding a personal message gives the consumer the chance to participate in the “making” of the cake.
Choosing the ingredient or topping can be a way to incorporate a health halo or even a customer-based focus to any bakery. As consumers, we would not deliberately choose something unhealthy, and by participating in the creation of a part of a meal, whether the a wholesome loaf of whole-grain bread, or selecting something brightly coloured to indulge in, customization shapes the way foods are sold. /BJ
NOVEMBER 2019 | VOL. 79, NO. 10
EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244
TECHNICAL
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“I’m Jim Fontaine and I’m part of the Reiser team of Bakery Specialists. I work with customers to improve their bakery applications, such as scaling up their cookie production. I assist them every step of the way – from evaluating their cookie products and processes to developing a solution that will help them reach their goals. And I can do it without changing the integrity of the cookies that made them successful in the first place. Are you ready to increase your cookie production? Let me show you how.”
Watch Jim’s video
www.reiserexperts.com
Reiser Canada
Burlington, ON • (905) 631-6611
Reiser Canton, MA • (781) 821-1290
briefly | AMF has a new regional account manager | Sudbury bakery makes Canada proud at IBIE | for more news in the baking world, check out our website, www.bakersjournal.com
AMF Bakery Systems (AMF) announced that Ralf Hartfiel has joined the company as regional account manager for Western U.S. and Canada.
With over 20 years of sales and consultancy experience in the baking industry, Hartfiel aims to develop new business opportunities for AMF in sheeting, depositing, and laminating applications for artisan bread and rolls, pizza and flatbreads, cakes, pies, pastries, and beyond.
“I’m proud to join a company that is driving bakery innovation and continuing to support the needs of the evolving market trends,” stated Hartfiel in a press release.
Trained as a master baker in Germany, Hartfiel joins the AMF Bakery Systems with demonstrated success driving sales teams
and implementing high profile projects throughout the United States and various global markets. In his new role, Hartfiel will bring his deep knowledge of the automated food processing industry to develop new opportunities for the company, as well as support the collective technologies within the Markel Food Group.
“Ralf’s experience in the industry is a great addition to the expansive skillset of our North American team. As we focus on developing wider product portfolios around artisan products for our customers, his expertise as a master baker will help drive the success of our sheeting and laminating applications,” said Blake Millard, director of sales for U.S. & Canada.
Congratulations to Justine Martin and Josée Frappier of Sudbury, Ontario. The duo from Guilty Pleasures Bakeshop + Bar walked away with third place in the sculpted cake decorating competition at IBIE 2019. The winning sculpted cake featured a functioning, mechanized miniature ski lift on top of a mountain-shaped cake.
General Mills Foodservice and Retail Bakers of America announced the winners for the 18th Pillsbury Bakers Plus Grand Champion Creative Decorating Competition at the International Baking Industry Expo (IBIE.)
The 2019 competition featured six two-person teams, sponsored by Satin Ice, CakeDeco and Qualisoy. The winners are:
BEST OVERALL BAKERY
• First prize was won by Andrews Enciso and Banny Ayarza of Awesome Edible Art
• Second prize was awarded to Ashley Spitzer and Robbyn Yuen of Creative Cakes
• Third place went to Robyn Hanisch and Wanda Munoz-Jovet of Hanisch Bakery and Coffee Shop
BUTTERCREAM CATEGORY WINNERS:
• First place: Robbyn Yuen and Ashley Spitzer, of Creative Cakes Bakery
• Second place: Robyn Hanisch & Wanda Munoz-Jovet, of Hanisch
Bakery and Coffee Shop
• Third place: Jen Barney & Jessica Miller, of Meringue Bakery
FONDANT CATEGORY WINNERS:
• First Place: Andres Enciso and Banny Ayarza, Awesome Edible Art
• Second Place: Elizabeth Balderaz and Angela Negron, Faux Cakes and Rentals
• Third Place: Jen Barney and Jessica Miller, Meringue Bakery
SCULPTED CATEGORY WINNERS:
• First place: Robbyn Yuen and Ashley Spitzer, Creative Cakes Bakery,
• Second place: Andres Enciso and Banny Ayarza, Awesome Edible Art
• Third place: Justine Martin and Josee Frappier, Guilty Pleasures Bakeshop + Bar
• First place: Andres Enciso and Banny Ayarza, Awesome Edible Art
• Second place: Robbyn Yuen & Ashley Spitzer, Creative Cakes Bakery
• Third place: Robyn Hanisch & Wanda Munoz-Jovet, Hanisch Bakery and Coffee Shop
From stations that allow staff to dump bags manually to the latest in sugars and sweeteners, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Redpath® Sugar launched its new product line, Redpath Collection: The Canadian heritage brand’s new product line kicks off with two distinct sugars with plans to add additional unique products in the future.
The collection sugars are sold in re-sealable, stand-up zipper pouches and are available at retailers across the country. The Collection provides a premium experience in terms of flavour, presentation, and craftsmanship.
The Redpath Collection line has launched with two distinct sugars:
• Organic Granulated Sugar: This sugar is committed to sustainable agriculture. It has a delicate taste and can be used wherever you currently use granulated sugar, including in baking, and in beverages such as tea and coffee. It’s the perfect sugar for anyone who prefers to choose organic products.
• Simply Raw™ Turbinado Sugar: The distinctive golden crystals of this sugar form as the sugarcane juices evaporate. It provides a delicious mellow caramel flavour to hot beverages, and a pleasing crunch as a topping on baked goods and yogurts. Coffee aficionados looking to duplicate the café experience at home will especially love this sugar. “We want Canadians to enjoy their sugar experiences,” said Nancy Gavin, Brand Development Manager at Redpath Sugar in a press release. “There is something so memorable about connecting your special moments and unique experiences with what’s on your table, and the new Redpath Collection line inspires people to do just that.”
The Kaak Group announced that Benier Nederland B.V. has developed a revolutionary process, without final proofing, to make baguettes the way your grandmother made them, but on an industrial scale. They are proud to introduce the new DrieM baguette line, L’Artisane. This line is the only industrial baguette line that creates a perfect artisan baguette.
L’Artisane uses bulk fermentation, handles dough gently, just like the hands of an artisan baker and has no need for final proofing. It fits in existing industrial bakery lines, saves time, is patented and can produce up to 15,000 full size artisan baguettes per hour.
Sticking to the original, traditional recipe with low quantities of yeast and a high percentage of water, L’Artisane creates a much healthier baguette. This also means lower costs and a high return on investment.
Seeing is believing! Contact the Kaak Group Technology Centre for an appointment. They look forward to showing L’Artisane at work.
The BPS Bag Dump Station allows customers to dump bags manually. In addition to the optional features listed below, BPS can customize the size based on the required capacity.
The station can be equipped with a self-contained, dust-contained environment for 50 to 100 lb. bags to be easily broken and unloaded. The screen deck retains paper, foreign products and oversized lumps, keeping them from entering the process system.
With the self-contained dust options, the air vibrator and shaker grate conveniently clean the bag in the collector and return the collected dust into the product flow hopper beneath the system. Key features include, standard dust port, gas strut to hold door open, vibrator mounting channel, metering device and mild, stainless steel.
• Vibratory sifting screen
• Conveyors
• Feeders
KAREN BARR
Celeste Mah, pastry chef at Raymonds restaurant, in St.
John’s, Newfoundland, was in a state of shock after finding out she had been nominated as Canada’s Best Pastry Chef 2019 through Canada’s 100 Best Magazine.
“I had a call from the magazine to do a Q and A,” she recalls. “Then they invited me out to a party in Toronto. At first, I thought they wanted me to work it, but my husband (Ross Larkin, chef de cuisine at Raymonds and winner of Top Chef Canada in 2018) said they probably were inviting all the pastry chefs they had interviewed to the event,” she says, with a laugh.
“Maybe other people would have clued in before me. But it wasn’t until one of the producers came over, about a half hour before and said, ‘Okay, Celeste. We want you to stand over here when the awards are announced,’ that I figured out what was happening.”
THE CULINARY ADVENTURE BEGINS:
Mah started her journey twenty years ago by entering the Baking and Pastry Arts program at the Vancouver Community College in the city she grew up in. She always loved baking with her mom, so she followed her heart. “To this day, my Mom (Anne Mah) still makes the best apple pie I’ve ever eaten.”
For the past five years, Mah has been making all the breads and pastries for the 60-seat restaurant.
}”I don’t like desserts that are too sweet. I use a lot of vegetables; I like roasted parsnips and cream together, and blueberries and pineapple weed.”
— Celeste Mah
When talking about her favourite flavour combinations Mah says, “I don’t like desserts that are too sweet. I use a lot of vegetables. I like roasted parsnips and cream together, and blueberries and pineapple weed.”
As for her plating style, Mah says, “It’s very simple and clean. That’s my whole philosophy. With two to three flavours max. Sometimes I will just use one. From there, I use various techniques and textures. I will often add an element of surprise hidden inside. And I like to use different temperatures. There are no
classics, all are contemporary desserts.”
But then Mah laughs and says, “I have some customers that love crème brûlée. So, I will make it just for them.”
Raymonds has become a destination restaurant for visitors to Newfoundland, reaching number 12 on Canada’s 100 Best Restaurants 2019 list. Between May to the end of September the restaurant is open for dinner only, seven nights a week, yet it still turns over seats two and a half to three times per night. And,
during this time, Mah has a full-time pastry cook to assist her.
In May, the à-la-carte dessert menu included: a blueberry toasted bread and nutritional yeast ice cream trio; and a back current dessert using the berry to make a curd, with black current leaf gel, crème fraiche with sunflower and oat granola with blackberry sherbet. And partridge berries (also known as lingonberry in Scandinavian countries) were turned into sorbet and vanilla ice cream with a partridge berry swirl served with pound cake and the tuille, that both contained poppy seeds.
The tasting menu dessert included a honey roasted blueberry salted caramel
and pineapple weed mousse, with homemade graham crackers that were crumbled with extra butter, sugar, milk powder and salt. Mah describes the dessert by saying, “It’s a sweet and salty combination all mixed together.”
For the pre-dessert before the dessert menu arrives--- a two-inch buckwheat pancake, with sunflower seed butter, blueberry and partridge berry jam and candied sunflower seeds. And after dinner a petite four – a cornmeal macaroon, with blueberry lavender ganache.
The growing season in Newfoundland is quite short, so during the summer the kitchen is busy freezing, jarring and pureeing everything.
“Strawberries are usually just coming out in July. In the past, I have used fresh strawberries, dehydrated strawberries, that were rehydrated in black currant leaf syrup, compressed green strawberries, whipped ricotta biscuits and black currant leaf sorbet.”
Because of the slower growing season in Newfoundland, rhubarb is still around in July. Mah makes a baked sagamité custard with strawberry gel, strawberry poached rhubarb and white chocolate cultured cream. Customers may also find lightly poached rhubarb, with frozen meringue and scotch lovage oil ice cream.
Mah speaks of her inspiration: “It’s very easy to get ideas. I talk to people about what they like or flavours that they liked as a child. I get ideas from savoury dishes more than desserts. A new cooking method for a vegetable or how it is presented on a plate.”
Working as a pastry chef involves many long work hours in the kitchen. “There is always so much to learn.” Says Mah. And that’s exactly why she loves it. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef. She was a former Government-appointed member of the Industry Committee for Baker-Pâtissier for Ontario.
For more ingredients please visit www. bakersjournal.com.
Connie Diekman, the director of university nutrition at Washington University and the former president of the American Dietetic Association sat down for an hour and a half with Vance Crowe. While the chat was informative, there was no hard and fast rule as to what constitutes “healthy” eating.
“I can tell you that anyone
who wanted to get fit would have gotten some really good ideas but there is no way that could have taken what they heard from a leading expert to figure out how they should personally eat,” state Crowe.
“Why? Because it’s extremely complicated.” Aside from facts such as everyone having different metabolisms, and food allergies and intolerances, there is also the way an individual might require to process certain carbohydrates
or proteins. It comes down to having an expert look at an individual’s needs, instead of making a broad generalization of what constitutes a grain-based diet.
Crowe’s talk at IBIE 2019, “Anti-Grain Tribes: Who They Are and How to Reach Them” discussed current trends to following pseudo-science or half-formed wellness gurus who advocate against grains, even for those who are not celiac. From books like
“Wheat Belly” to online forums that advocate a Whole 30 lifestyle, it can be complicated to explain why a whole or healthy grain can be healthy, even necessary to a diet. Citing statistics where European countries eat bread daily and do not have half the obesity levels North Americans experience will not sway most minds that already have a bias to disregard data that doesn’t support their point of view.
From social media to comments fields under online articles, it’s important to know what to say to change opinions as it is to how to say it.
as early as 1879, and Canadians generally regard the sport as their own. Did you know, however, that Germany has already been part of the World Ice Hockey Federation since 1909? Just as the Germans needed some time to get into the game of ice hockey, IREKS needed some time to get to Canada.
But here we are. With great bread mixes and bases, fantastic gluten free mixes and, of course, sourdoughs and malts!
Hoping you can forgive us for beating Team Canada during the Winter Olympics 2018.
“You need to focus on what is fascinating in your industry,” suggests Crowe. “I mean that deeply. I asked many people at this conference, ‘do you know where bread came from?’ ‘did you know it had a 6000-year history?’ ‘did you know that’s where the backbone of cities came from?’” and for most people, the answer was, “no.” But every once in a while, you’ll find someone who said, ‘yes, and did you also know this?”
Crowe recommends a technique called “mirroring” when presenting facts or arguments to someone opposed to your point of view. The first step would be to rephrase or repeat their statement. This helps your opponent to hear how their viewpoint sounds, while also providing an element of clarity to an argument. This also indicates that you are willing to listen without judgement and if phrased correctly, can lend an element of empathy to a discussion, online or in person.
For dealing with doubters, a good technique can be using the history of food as an example, but underline the speaker’s suspicion of processed, GMO-laden or mysterious ingredients.
“If I heard you correctly, you believe that eating bread makes you fat, and that all breads are bad for you. I’m going to answer that in a second, but first, did you hear about where kale comes from?”
Crowe’s story about how kale originally came from broccoli, and was cultivated to the point where several different plants originated. Kale, brussel sprouts, cabbage are all part and parcel of the ancient broccoli plant. From there, you can state that food is constantly in a state of evolution and change. While it can be difficult to parse what is considered natural, even natural ingredients are cultivated and selected to breed into a new form that might not resemble its forebear…but that doesn’t mean it’s not natural, nor unhealthy.
Rob Yeung, an American psychologist who penned a book called, “How to Stand Out” cautions that emotions are more persuasive than facts in many cases. People who have a long-held belief, will have high personal reaction to facts. The way to respond may be to share an equally emotional — but empathic — response may catch and hold their interest. Someone with a profound interest in the topic may be the ally you seek.
“Those are the ones that are going to guide you out of this problem. The ones that are still excited about what’s going on in the professional industry. When I was talking with Connie Diekman, I was trying to figure out what the stories are that she is telling here that if I were to tell them to someone else, they
would go out and tell someone else.”
Examples of many people who eat sourdough, or limit their pastry to limited times might help, but nothing can change minds like emotion. “These tribes that are still clinging to the idea that carbohydrates are causing them to not reach their fit, happy or wealthy goal and that you can get them to let it go.” Probing the opposed can help find where their emotional ties are rooted. In many cases, it might be a fear of food safety or a personal fear of obesity or diabetes. Emotions can often cloud the facts, so mirroring the concern and framing it in a different light can bring other facts to help.
In all, remaining passionate and fact-laden can be one way to fight the vague well-ness anti-grain “tribes” that Crowe discussed. Ultimately, building an arsenal of facts and examples can help, but when it comes down to it, don’t insult or resort to name calling to get a point across. “Your stories have to so compelling that other people have to tell them, suggests Crowe. “If they are any more complicated than that, it doesn’t matter if you’ve persuaded one person, because your ideas have stopped there.” / BJ
For more info, please visit youtu.be/GuF9KH71HZQ
The BAC Board of Directors has established a new Sustainability and Environmental Advisory Committee will provide the BAC with baking industry perspectives, advice and policy recommendations with respect to existing/emerging sustainability and other environmental issues, trends and government legislative/regulatory proposals.
The Committee will first engage on the issue of use of single use plastics like clam shell packaging and plastic bread bags. Earlier this year the Government of Canada announced steps to reduce Canada’s plastic waste including ban of single-use plastics as early as 2021 (such as plastic bags, straws, cutlery, plates, and stir sticks) where supported by scientific evidence and warranted, and take other steps to reduce pollution from plastic
products and packaging.
In addition to the ban on single-use plastics that cause harm, numerous other steps to reduce plastic waste are being undertaking including legislation and regulations to prevent pollution and protect habitat (e.g. microbeads ban in toiletries), ensuring that companies that manufacture plastic products or sell items with plastic packaging are responsible for their collection and recycling, reducing plastic waste from federal operations,
with commitments to divert at least 75% of plastic waste by 2030, and launching Canada’s Plastics Science Agenda to name a few.
The ban or reduction of plastic packaging has generally broad support amongst consumers. A recent consumer
Abacus survey undertaken on behalf of the Canadian Produce Marketing Association (CPMA) indicated that 2/3rds of Canadians strongly believe we need to reduce the amount of single-use plastics we use in our lives. The survey also indicated that 3/4 of those surveyed want government and industry to work together to find ways to reduce the amount of single-use plastics packaging used. Government and industry working together to reduce plastics is a theme that was echoed by Environment and Climate Change Canada officials in an August webinar. Officials specifically acknowledged that food packaging requires special consideration related to food safety & tampering, food waste/spoilage and social-economic costs.
As part of its mandate, BAC’s Environment and Sustainability Committee will be engaging with government officials, baking and other food industry members or organizations, industry suppliers along with representatives from environment and other civil society groups. Committee membership will include representatives from BAC baker member companies along with other experts/ stakeholders as the Committee requires. Those interested in participating on the Committee should contact BAC President and CEO Paul Hetherington: phetherington@baking.ca
FRIDAY NOVEMBER 29 TH , 2019
LOCATION
OLD MILL TORONTO
Brulee Ball Room 21 Old Mill Road Toronto, ON
6 : 00 PM Reception (cash bar) and Victorian Carolers
7:00 PM Dinner
8:30 PM Entertainment and Prizes
$145 per member
$155 per non-member
Pre-register by November 15 th 2019
Reservations for tables of 8 or 10 accepted for Company Sign
RAFFLE PRIZE DONATIONS HAPPILY ACCEPTED.
If interested in sponsoring the evening please contact Kate Tomic at ktomic@caldic.ca
DRESS CODE
JOIN US AND CELEBRATE THE SEASON Christmas YOUR
Festive or business casual attire
JOIN US AND CELEBRATE THE SEASON You’ll enjoy excellent food and great entertainment with your friends in the baking industry!
Please note all registrations received after Nov. 15th 2019 will require a credit card payment. No refunds will be given. Please list names of all attendees: (attach separate sheet if necessary)
Name:
Reserved table of 8 or 10 for Company Sign: __________________________________________________________
Contact Name: _________________________________ Company: _________________________________________ Tel: ____________________________________________ Email: ____________________________________________ Address: _____________________________ City, Prov: _____________________
X 13% HST (Tax #887064798)
The Baking Association of Canada is the industry’s only national non-profit organization championing baking industry priorities for businesses across Canada. The organization provides leadership in three key areas:
• Advocacy with the federal government on public policy and industry competitiveness issues.
• Information sharing and industry networking.
• Baking business development and growth.
The members of the Baking Association of Canada represent 75% of Canada’s baking production including breads and rolls, cakes, pastries, cookies and other sweet goods. Members represent a cross-section of industry businesses, professionals and stakeholders.
Retail Baker Members are independently owned companies involved in the production and sale of their own baked foods directly to consumers through their own single or multiple retail outlets.
In-Store Baker Members are individual and independently owned grocery stores which have an established bakery department, however the sale of bakery foods is not their primary business.
Chainstore/Franchisor Members are companies that have multiple store locations operating under the same name or banner.
Commercial Baker Members are involved in the production and sale of baked foods to retail outlets/food service industries either on a provincial, national or international basis.
Provincial Allied Members are single plant operations that supply goods and services to the baking industry primarily in one province.
National Allied Members are companies that supply goods and services to the baking industry on a national or international basis.
Tradesperson Members are individuals who service the baking industry.
Why be a member of Baking Association of Canada? You are involved in the Canadian baking industry, care about consumers, and understand the value of being connected and informed. Here is what we will do for you and your success.
Advocate & Champion Bakery Industry Competitiveness
As the industry’s voice with government, BAC responds to key competitiveness issues including nutrition policy, product labelling and the environment on your behalf.
Bakery Showcase & Networking
This flagship event for Canada’s baking industry is the place for connecting, learning and building relations, and additional B2B events hosted across Canada are ideal forums for your business growth.
Provide Resources & Information
Expert assistance and latest resources support your business success while The Bulletin and Bakers Journal keeps you fully informed.
Engage with Consumers to Tell Our Story
We tell the baking story to consumers debunking myths and sharing the positive.
Invest in Talent Attraction & Development
By partnering with colleges and universities and providing scholarships we support education and career pathways where skills are needed.
Offer Discounts & Savings
Member perks are providing savings with insurance and group RRSPs and discounts on Bakery showcase exhibitor space.
COMMERCIAL BAKERS
Dues Structure: based on $ million per annual sales rounded to the closest $ million (Plus GST or HST).
J. JOHNSON
The foundation of effective strategic thinking and strategy development is knowing how to ask the right questions. Asking challenging questions allows you to be more impactful in critical situations, have a greater influence on outcomes and help your organization get results. Understand the critical market forces impacting your business strategies so you can determine the questions to be answered. What critical market forces are at play in your industry? Consider what takes to grow revenue, expand profitability, improve job satisfaction, enhance productivity, or increase customer retention. Structure your questions to challenge the what’s effecting your ability to achieve these goals. There are three primary categories of questions to evaluate. Reviewing what is going on internally in your organization, exploring external market forces, creating new challenges or opportunities, and appraisal of your organizational relationships. Here are some samples:
your business life cycle? Where are the sources of your profitability and capital resources? What are your leadership capabilities? What is your team’s expertise? Make sure you undertand your organization’s strategies and your opportunities.
• External Scan: Consider the impact of various market forces on your target market and opportunities. What’s happening demographically? How is your competition influencing your target
}• Internal Scan: Ask detailed questions about your customers and their evolving needs. What impacts your ownership, culture, stage of
provide clarity to your strategic direction and focus. This will provide guidance on areas needing more research. Align your questions to answer critical questions. These should be broken into levels of importance: top, short-term, and on-going. Consider the time-horizons for change: short-term, mid-term or long-term. By understanding the time priorities, you can categorize your questions to align them with key external market forces impacting your
“You’ll never have all the available data to answer every question. The goal is to obtain enough information to make reasonable judgements or to clarify questions.”
market’s expectations on services, costs, and quality? What influences mark your ability to compete for your customers? What are the risks of staying status quo?
• Relationship Scan: Consider the status of the strategic partnerships you and your enterprise have developed. How do they impact your opportunities and create new challenges? Can you tap into other resources they offer or leverage them to achieve your goals? What are your internal relationships and how can you use them?
Your questions should follow the format of who, what, where, when, why and how, and should be action-oriented. As you answer, they should
ability to achieve your goals. Aligning your questions provides you with a deeper level of critical thinking. Make sure your questions are challenging enough so they cannot be answered without some research or reflection.
Questions that yield a “yes” or “no” answer are not strategic questions. Provocative questions encourage deeper thinking. This will bring a higher level of critical thinking to your planning effort. If your team cannot ask tough enough questions, find an outside advisor or consultant for insight.
Preparing before you begin ensures you will ask better questions. Observe major industry associations as a
good starting source for insight about emerging issues and challenges. Study competitors tackling challenging market forces.
Outside resources can be an objective source of information. If you keep a research role internal, work carefully to minimize any bias that will affect results.
Identify key metrics you should be monitoring by carefully analyzing industry data. Tie your questions to what improves or impacts each of these metrics. Queries should consider what effects your profit margin, return on capital, return on investment, and return on assets. You’ll never have all the available data to answer every question. The goal is to obtain enough information to make reasonable judgments or to clarify questions.
Asking questions that matter will build your confidence and others will be more confident to work with you. Thinking strategically is a skill set you must actively work at trying to improve. Learning to ask challenging questions allows you to be more impactful in critical situations, have an influence on outcomes, and help achieve greater results. Find resources to help you learn and practice your critical thinking skills. Building your strategic mindset takes time, discipline and focus. / BJ
NAOMI SZEBEN
From September 7 to September 11, 2019 IBIE featured the best the international baking industry had to offer. From specialists like Lionel Vatinet who spoke of bringing artisanal bread traditions from Europe to North America, to award winning ingredient experts who revealed the latest in trends from around the world.
The show had expert speakers ranging from the nitty-gritty details of the
Puratos’ international Sourdough library, where professional and amateur bakers alike could bring their unique strains to be examined and stored for posterity. The Puratos Artisan Marketplace featured new technological and marketing strategies to bringing quality bread products to clients, by showcasing a technique to personalize bread. This could be a trend for bakeries to reach a wider clientele by having web-savvy clients use “keyboard convenience” to
order a loaf of bread to their specific tastes. Don’t like onions? Top the loaf with seeds of your choice. Want a brightly coloured loaf for cheery sandwiches? Let the client choose a vegetable juice for the base. Twenty-four hours later, a customized loaf is ready for your customer.
Ardent Mills showcased their lines of whole grain ingredients and mixes, demonstrating the growing interest for bakers who want to provide organic and clean label products. IREKS
unveiled their line of gluten free options for bakers who want to provide an allergy-free bakery experience. Callebaut unveiled its famous RB1 “Ruby Couverture” to bakers looking to add pink chocolate to their confections. The Canadian branches of these international companies focused on premium ingredients, high quality sources and fine product finishes for more discerning customers.
RBA’s Creative Cake Decorating Competition crowned the winners for the
cake decorating industry. Canada was made proud with the third place win from Sudbury, ON’s own Guilty Pleasures Bakey + Bar coming in third place with an award in the Sculpted Cake category. It’s not every day a cake is decorated with a mechanized ski lift, but Justine Martin and Josée Frappier created magic with fondant and buttercream, transforming a cake in to a Canadian winter scene to the delight of arid, desert-dwelling Arizona cake lovers.
}Best In Baking Industry Awards honoured captains of industry for issues such as sustainability, supply chain innovations and workforce development. The panel of judges were: Len Heflich, Founder, Innovation for Success, LLC; Mike Pierce, President, The Austin Co.; Tim Ramsey, Senior Director, Procurement and Commercialization Hearthside Food Solutions; and Gina Reo, President, Quality Assurance Strategies, LLC.
The overall experience was about more than what was seen on the showroom floor. The international baking industry expo revealed a wealth of information in a wide variety of fields, from concerns like trying to wrangle those who want high fibre
breads but fear gluten, or how to deal with the “Anti-Grain Tribes.”
The Fresh Talks discussed ways that business owners could engage people with sometimes irrational fears of foods, fad diets, and pseudoscience. In Vance Crowe’s talk, “Anti-Grain Tribes: Who They Are & How to Reach Them,” advised bakeries in navigating the often hostile world of
dough Library, as well.
Difficult issues like health and nutrition are made even more complex with the prohibition on cannabis products lifted in the U.S.; Bakers Journal attended a talk on how to incorporate CBD (non-psychotropic element in cannabis) or THC (the psychotropic element in cannabis) into baking. Janice Newell Bissex, a culinary
It’s not everyday a cake is decorated with a mechanized ski lift, but Justine Martin and Josée Frappier created magic with fondant and buttercream.
online chat forums or social media.
The online world is a complicated one, from those just jumping into the entrepreneurial waters of eCommerce, or wanted to know more about block-chain, but IBIE 2019 covered almost every field.
Sourdough had multiple platforms of discussion ranging from its versatility to its purported health benefits; Discussions on enzymes, and conditioners were breached from ingredient companies, and the future of artisanal bread was explored with discussions about automation. The preservation of bread strains were presented through the Puratos Sour-
nutritionist and dietician advised clients on proper cannabinoid rations, dosing and best consumption methods. Julie Berliner of Sweet Grass Kitchen spoke of how her company jumped bureaucratic hurdles to start legally selling cannabis-infused baked goods, with helpful advice on how to start baking when legislation changes on a nearly day-today frequency.
Missy and Lionel Vatinet discussed about how they are consulting the best bakeries in the world to bring the tradition of local grains to Americans’ tables, while discussions by functional ingredient suppliers discussed ways to help bakers combine
healthy with indulgent baking.
Technology was evident at nearly every booth and talk. Branding and social media had several talks dedicated to helping bakers promote themselves and their goods.
IBIE’s educational session “The Art of Creating a $7 Cupcake” focused not on the art behind the craft of artisanal cupcakes, but how to use social media as way to create a brand to justify and promote your upscale baked goods.
With the growing use of social media as an advertising platform, to learning how to navigate online platforms as a way to find inspiration and generate buzz around your bakery.
Janelle Copeland, the owner of The Cake Mamas used her own experience as a bakery owner as well as a brand strategist to draw from a well of examples of online and in-store promotional and marketing tips. From discussions on vertical farming for restaurants to offering options for clients to customize orders online, IBIE managed to straddle tomorrow’s concerns with technology, to respecting ancient traditions in bread and pastry-making. / BJ
Presented by
Jake the Baker wants to celebrate bakers for the great things that they do in their community, and the delicious things they make.
Nominate yourself, or a bakery you love. Share the story through our easy to use online form. If you prefer something more dynamic or creative, drop a short video or write a paragraph about your bakery through Instagram or Facebook. You have to use the hashtag: #JakeTheBaker2020 for your entry to be considered a valid entry. Here are some ideas you can discuss in your entry:
• Talk about how you give back to your community.
• How do consider yourself a part of your neighbourhood?
• What is your bakery’s speciality?
• Tell us how your bakery got its first start.
INGREDIENTS:
• #00025437 Dawn Exceptional® _ Raised A® _Donut Mix 50#
• #02489426 Dawn Pumpkin Cream Cheese Filling 18# or #02405612 Dawn Pumpkin Cream Cheese Filling 48#
• #01096587 DDA Ceylon Cinnamon 5#
• Granulated sugar
1. Prepare doughnut mix according to bag instructions.
2. Combine 2 tbs ground cinnamon to 1 cup granulated sugar.
3. While still warm, roll Bismark into cinnamon and granulated sugar mixture.
4. Fill Bismark with pumpking cream cheese filling.
Dawn Foods brings the best of the autumn to your bakery. These seasonal treats are meant for the true lover of fall, well into the winter months.
INGREDIENTS:
• #02465947 Dawn Balance Cleaner Ingredients Carrot Cake Mix 50#
• #02441294 Dawn Cream Cheese
Buttercreme Style Icing 28# or #0244125 Dawn Cream Cheese Buttercreme Style Icing 12#
1. Prepare cake mix according to bag instructions.
2. Using a scoop, deposit 2 oz. batter onto a sheet pan.
3. Bake at 350°F for 15 minutes.
4. Once cooled, spread 2 oz. of cream cheese icing between two cakes.
BY DIANE CHIASSON
Part two of opening day tactics: Attention-grabbing décor for your first day in business
Continuing my last month’s article about your bakery’s grand opening strategies, I will now touch on other quick and easy offline first day promotion ideas to provoke interest, curiosity, and help build relationships with the community. Whether it’s your first bakery or your 10th, opening the doors to your new bakery should be all about building a large and excited clientele as quickly as possible.
1.
}How are you going to get all the traffic driving past your bakery every single day to know about your grand opening? You can certainly make your bakery look festive and attract attention. Use advertising products such as branded ‘grand opening’ banners, flags, tents, official ceremonial ribbon, and small as well as large balloons.
tion. I am sure that you have seen these strings of flags flapping in the wind. They usually are tied from one end of a pole to the ground or the building to a pole. The pennant strings are an excellent way to change the look of your bakery storefront; they are also very durable and could be kept for future promotions.
Few things keep people around more than free food. You could organize your event where you hand out free food samples of your breads and other baked goods to help convince your customers to make a purchase. You could also set up some small round tables strategically placed where your customers will pass by, filled with small plates of food samples such as cookies, muffins, cupcakes, breads, etc. As you know, one great way to get customers in your bakery on your grand
Organize your event where you hand out free food samples of your breads and other baked goods to help convince your customers to make a purchase.
What about a custom-made inflatable cake, cupcake, or a mascot? Being different is the only way to get busy customers to notice your bakery. Set your business apart from the competition and increase foot traffic with an attention-grabbing inflatable that just screams ‘look over here!’ You should consider placing these items on your storefront or in your windows. I can guarantee you that with these advertising products, you will see an immediate return on investment and sell more without blowing your budget.
Why not decorate your bakery store with some eye catching pennant strings? Pennants will certainly create visual excitement, add a wow factor, and will not only get customers talking but will also attract them your direc-
opening is to offer discounts and specials. I would suggest that you fill some cello bags with these items to sell at a lower price point; it will give your customers to bring something back home for members of their family to try. Make sure to pack a display case full of bakery items, and add as many products as you can.
Free gifts get attention. Treat your bakery grand opening guests as if they were attending the Oscar or Emmy Award by giving them a treat bag from your bakery. Ideally, your give away free merchandise such as T-shirts, hats or goody bag itself should be well branded with your bakery’s name, logo and website to remind customers about your business and to gain free advertising in the community. You goody bags should contain mini food samples along with your brochure and a coupon for a special deal redeemable within the first few days (or weeks) of opening. You need to start making money right away, so don’t make
a completely free offer. Make sure it’s a promotion that requires a purchase, i.e. “buy one get one free,” or free bonus with purchase of an item, or ‘X’ per cent off on orders over a certain dollar amount.
Ask your vendors and suppliers for help and to also contribute some items that your bakery could give away to your customers. You could also partner with local movie theaters for some coupons as thank-you’s for coming to the grand opening.
5.
Every new business needs pictures for promoting their services, for marketing their products, for creating brochures, or simply for sharing on social media. You should have some nice, cute and funny photos to use on your website or in your windows during your opening. Why not have some hats covered with cupcakes or muffins? Just take some straw hats and cover them with muffins or different coloured cupcakes. Get some funny oversized glasses as well as some mustache props against a backdrop, and you will have a photo booth ready for your customers accompanied with their kids. These will be fun additions for kids as they will stand in line for a photo and their parents will shop and buy while at your bakery.
It’s finally time, the BIG day has arrived, and it’s your bakery’s grand opening! You have done everything properly; it’s now the right time to have a toast with your staff members and to enjoy yourself. Congratulations! Félicitations! Felicidades! Zhùhè! / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultlants.com , or visit www. chiassonconsultants.com
• Same day pick-up on stock orders • Minimum order 24 pieces • We ship anywhere • Two locations to server you better
1-800-661-4122 ext. 244 jbredo@drader.com
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have resource. $56.95 Item #0470197493
BY JANE DUMMER, RD
How creating customized products can drive business growth for bakers
Companies in the baking industry are embracing a renewed focus on customized products and personalized customer engagement. This trend was evident at the International Baking Industry Exposition (IBIE) in Las Vegas this past September. Companies like Starbucks, Netflix and Amazon have known for a while, there’s only one thing that will make your customers want to come back to you more than the amazing customer experience. It’s an incredible personalized customer experience.
}”We
At IBIE, I found the most interactive direct customer experience was at the Puratos booth. Puratos, the international manufacturer of ingredients for the bakery, patisserie and chocolate sectors, launched MyBreaD in June 2019. It’s a digital tool that is set to revolutionise customer service, tapping into growing consumer trends while retaining the quality and authenticity of traditional bread making. The MyBreaD app allows customers to tailor their bread to their individual tastes and needs, while retaining the authentic Puratos sourdough taste and texture. Built around three simple steps (a liquid, a filling, and a finishing touch), the app offers the user a variety of wholesome ingredients from which they can craft their bread. Once you customise your bread via these three steps, the order is sent to the in-store baker. You then select the time and place to collect your bread and receive a personal notification when it’s fresh and ready to pick-up. Fun and delicious, I enjoyed my apple, cranberry, and gruyere bread! At the show, I had the opportunity to discuss the customization focus with three companies. First up is InfraReady
Products, a company located in Saskatchewan that offers custom designed grain, pulse and seed blends for food manufactures and bakeries internationally. Their unique infrared precooking technology enables the blends to cook and bake faster. For over 20 years, InfraReady has had a commitment to value creation and customer focus.
Mark Pickard, President describes, “We are creating products customers want to buy instead of making products you believe they will buy. Our focus is to improve their business process and sales by providing predictable value with unique, differentiated products. We’re committed to building long-term relationships which generate very loyal clients. We strive to be well engaged with our customers, and are able to pivot to meet their needs. For example, if a customer needs their custom blend in 13 kg rather than 20 kg for their individual
are creating products customers want to buy instead of making products you believe they will buy.” — Mark Pickard
batches, we’ll accommodate that quantity request for them. All our employees, from product development to sales, are empowered to create value for our customers and respond to their needs. A discontent customer is our biggest competitor, not other processing companies in our sector.”
Innovative gluten-free and plant-based ingredients are providing options to bakeries, adapting to the consumer demand for delicious, nutritious options with appealing textures in this space. Customization is a key priority for Avena Foods, another company I spoke with at IBIE. Located in Regina, they’re a specialty miller of sustainably-grown certified gluten-free oat and pulse ingredients, which are sold globally.
Jennifer Evancio, Director, Sales and Business Development explains, “The Pulse Egg Replacer is an excellent example of innovation responding to the need for customization. It’s a dry ingredient, which is easy to handle and performs like a traditional egg in most plant-based baking applications. Custom-
IBIE 2019
ers assume it needs to be hydrated prior to adding to their formula, but it doesn’t, which creates a simple, shelf-stable option. Also, we partner with our clients and customize the milling process to provide them with flours that have the desired coarseness to function within their recipes and processes across a variety of baked products.”
Sprouted grains and seeds continue to be popular in the baking industry. Second Spring Foods is a sprouting business from Everspring Farms in Seaforth Ontario.
Dianne Wolters, Co-Founder and Vice President of Product Development explains, “We’ve seen a rise in custom blends over the past two years. For example, clients have requested unique blends that have differentiating attributes to stand out when presented to retailers. About 70 per cent of our sales in bakery are customized blends. We’re continually pivoting to create value for a specific cost. From our knowledge and experience, we’re able to blend sprouted and nonsprouted to match budgets while creating high quality products.” / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborate and partners with the food and nutrition industry across North America. www.janedummer.ca
Count on us to help you deliver more smiles for the holidays and beyond.
Your passion is creating memorable customer experiences for the holidays. As the nation’s premier bakery partner, it’s our passion, too. With nearly 100 years of helping bakers bring innovative products to customers, we have the mixes, buttercreme style icings and fillings to help you easily create delicious cakes this season. Contact us today to explore the secret behind more smiles.
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