HOLIDAY BAKERY TOUR
Learn how shops across Canada are celebrating the festive season
Happy Holidays!
A Baking Tradition Since 1868
For world-class yeast and bakery ingredients, customized process solutions and collaborative customer service, count on AB Mauri. We will deliver for you, even during the Holidays.
HOLIDAY RUSH: We check in with bakeries from across Canada to see what products, décor and events they’re planning for the holidays.
9 Holiday bakery tour
Learn how bakeries across Canada are celebrating the festive season
Read the latest news and views from the Baking Association of Canada
Takeaways from Taste Tomorrow trend event
baking
Get a sneak preview of Bakery Showcase 2024 in Toronto, including internationally celebrated baker and author Issa Niemeijer-Brown’s ideas on artisan baking
Exploring traditional desserts on the Cyclades Islands
Concepts for
Five ways to improve your displays
Final Proof Sweet, spicy gingerbread
Recruiting and Hiring Strategies for Your Bakery
The Baking Association of Canada provided perspective and an approach to hiring that can help put your bakery in a position to attract, hire and ultimately keep good employees. Our expert panellists tackled such questions as: What should I consider before hiring a team member? Which strategies will help me make a successful, long-term hire? Watch the recording at bakersjournal.com and baking.ca!
We check in with bakeries from across Canada to see what products, décor and events they’re planning for the holidays. See page 9.
JOURNAL EXTRAS | BAC updates and webinars | Legislation affecting bakeries |
information | Irresistible recipes… plus, the latest industry news and new
BY COLLEEN CROSS
PLANNING FOR 2024
As you enter the festive season, with production in full swing, showcases bursting with eye-catching scented delights and optimism high, we know behind it all there is concern.
It’s a perfect storm for dine-in bakery-cafés and restaurants at the moment.
A rough economy is discouraging folks from visiting their favourite eateries. And when they do venture out, higher menu prices – necessitated by high labour, ingredient and rent costs for operators – are conspiring to put a damper on their experience.
The Agri-Food Analytics Lab at Dalhousie surveyed 5,521 Canadians to gauge their perspectives on the food-service industry and how food inflation is affecting their views.
Here are some highlights from the study:
• 80% of respondents said that higher menu prices have influenced their dining-out choices.
• 88% have said they are dining out less due to higher overall food prices compared to 2022.
• 77% now predominantly choose more affordable dining establishments due to price hikes.
• 29% of respondents expressed being either very satisfied or satisfied with their restaurant experiences based on the money they spent.
• 68% have observed that portion sizes at restaurants have notably decreased compared to a year ago, a phenomenon known as “shrinkflation” within the food-service industry.
Sylvain Charlebois, director of the Agri-Food Analytics Lab, remarked on the survey findings: “Expectations have clearly changed. This survey underscores the profound impact that rising menu prices and food inflation are having on Canadian consumers’ dining habits. It’s a wake-up call for the entire restaurant industry, signalling the need for innovative strategies to adapt to these changing consumer preferences and economic challenges.”
Raising prices is tricky and necessary. It’s important to stand behind the quality and work that go into your products.
The last thing we want to do is put a damper on your holiday spirit – of which there is no shortage as you’ll see from our feature “Holiday bakery tour” in this issue.
But you should be aware of some of these findings as they may help your planning for 2024.
The report gives us a lot to think about. For example, it confirms that customers notice “Shrinkflation” and they don’t appreciate it. We know because we’ve all seen it happen on grocery store shelves. Your customers and clients come to you for your high-quality baked goods and will surely notice any reduction in quality.
If there’s a compromise to be made, it’s better to reduce the variety of products or number of hours you are open rather than reduce the size or quality of your signature croissants, bagels, cakes, cookies, breads, pastries and chocolates.
Raising prices is tricky but necessary for businesses with such tight margins. It’s important to stand behind the quality and work that goes into your one-of-a-kind products. Loyal customers want to support your business and clear, regular communication with them can go a long way in keeping them motivated to visit and promote your business.
As bakers with deep knowledge and training providing highly specialized products, you have a built-in advantage for those ready to indulge without looking too closely at prices. But whether it’s a sit-down lunch, a quick croissant and cappuccino to go or ordering a cake or platter ahead for a Christmas or birthday party, it’s still an experience to be savoured and people still expect value for money.
Our wish for you is a busy, yet manageable, holiday season, and a more stable, profitable 2024. / BJ
NOVEMBER 2023 | VOL. 83, NO. 7
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PLAN TO ATTEND!
EVENT
Join Canada’s baking industry professionals from bakeries (artisan, retail, wholesale, commercial, in-store, pizzerias), grocery and foodservice outlets at Canada’s ONLY Business-to-Business Baking Event!
MAY 5 - 6, 2024 I TORONTO CONGRESS CENTRE
• Connect with suppliers and learn about the latest ingredients, bakery equipment and services for the baking industry!
• Benefit from education sessions exploring such topics as top bakery trends, scaling up your bakery, succession planning, automation, marketing your artisan bakery and more!
• Learn what the Baking Association of Canada has been up to on your behalf and get the latest technical updates.
• Take in a lively state-of-the-industry panel!
• Watch top bakers demonstrate cutting-edge techniques!
• Showcase your signature baking in a professional artisan competition!
• See what the future holds via an exciting student competition (and enter if you’re a student)!
• And much more!
IT’S A YEAR’S WORTH OF MARKET RESEARCH AND NETWORKING – ALL IN ONE PLACE OVER TWO DAYS!
¦ industry news ¦
briefly | English muffin maker Thomas’ launches Croissant Bread; Montreal bagels arrive in Vancouver; Pretzelmaker to open 25 locations in Canada | for more news in the baking world, check out our website, www.bakersjournal.com
Team China wins prestigious bakers cup at IBA trade fair
Lin Yeqiang and Feng Yingjie from China have won the prestigious iba.UIBC.CUP of Bakers 2023 at the iba trade fair for the baking and confectionery industry in Munich, Germany.
Teams from 12 countries competed live for the gold medal.
Working in teams of two, 12 countries took on the challenge. They included the best bakers from Peru, Japan, France, China, Greece, Germany, Korea, Iceland, Mexico, Brazil, Chile and Italy.
The theme for this year’s competition was “The Animal World,” around which contestants had to create breads, small bakery products, party products, Danish pastries, and a baked showpiece.
Visitors were able to cheer on their favourite competitors as they made creative and edible works of art in a limited amount of time in front of the panel of judges and many visitors. The showpiece was judged in the bakery before being brought to the presentation table. The baked goods were judged in a transparent manner in the iba.FORUM on every competition day.
Second place went to Hwang Seokyong and Han Seokwang from South Korea. Third place went to Nicole and Patrick Mittmann from Germany.
HostMilano showcase food industry trends
The 43rd edition of HostMilano, held at Fieramilano in Rho, Milan, saw more than 180,000 professional visitors, including international operators from 166 countries making up 42 per cent of the total. In addition to European nations such as Germany, France, Spain, Switzerland and the United Kingdom, large delegations were registered from North and South America, the Gulf countries and Asia.
More than 2,100 exhibitors, of which 40 per cent were international, from 50 countries, previewed their new technologies that, in some cases, were not yet available in target markets.
The next edition of HostMilano will be held at Fieramilano from Oct. 17 to 21, 2025.
Lactalis Canada to build distribution centre in Oshawa, Ont.
Lactalis Canada will enter into a long-term lease for a new distribution centre located in Oshawa, Ont., principally for its cheese and table spreads supply chain network.
Set to open in late 2024, the agreement was facilitated by CBRE Limited and the distribution centre will be developed, built and leased by Broccolini with construction beginning immediately.
The 379,000-square-foot centre will consolidate multiple shipping locations used to service the cheese and table spreads category – including the internally operated Belleville, Ont., distribution centre – into a central, modern facility.
The facility will create approximately 80 jobs in Oshawa and the surrounding region.
Half of restaurants operating at a loss or breaking even despite overall growth in 2023: Restaurants Canada
More than half of restaurants and food-service businesses in Canada are operating at a loss or barely breaking even, despite being on track to reach a value of $110 billion in 2023, according to Restaurants Canada’s 2023 Foodservice Facts guide.
For 31 years, the report has provided a snapshot of the current state of the industry and a look at its future through food-service statistics, trends and forecasts.
The report indicates the Canadian food-service industry is on track to reach a value of $110 billion in 2023, the organization said in a news release.
Despite this growth, the report says more than 50 per cent of restaurants and food-service businesses are operating at a loss or barely breaking even.
“While we navigate the aftershocks of the pandemic and manage extraordinary levels of inflation, our industry is in a period of rebalancing,” said Kelly Higginson, president and CEO of Restaurants Canada.
Fanshawe College baking, pastry and culinary students help with community fundraiser
Students from Fanshawe’s School of Tourism, Hospitality and Culinary Arts recently prepared food for 200 guests at a fundraising luncheon for the Glen Cairn Community Resource Centre.
For the fundraiser, Fanshawe culinary students prepared a savoury course while the Baking and Pastry Arts Management students created the desserts.
“The food we make comes out of our production labs and is prepared at our school,” said Roland Hofner, program coordinator for the Baking and Pastry Arts Management program. “On the day of the event, our students and faculty went to set up and prepare the food.”
Glen Cairn Community Resource Centre is a nonprofit, neighbourhoodbased, organization that offers programs and services in southeast London. One community initiative the centre takes on is processing and distributing food from grocery stores that no longer meet store shelf requirements but is still safe for consuming and cooking. The food is prepared for shelters and other organizations that feed the less fortunate.
DELICIOUSLY versatile Peanuts are FOR BAKING
Easy to incorporate into a wide variety of baked goods, peanuts and peanut products offer an extra kick of flavour and nutrition. They’re endlessly versatile staples, loved by Canadians.
For recipes, and to learn more about the versatility, taste and health benefits of Quality USA peanuts, visit peanutbureau.ca
American Bakers Association warns of looming workforce shortage
The ABA, in partnership with research firm ndp|analytics, recently released findings on the projected workforce deficits in the commercial baking industry.
As demand for skilled workers continues to grow, so does the need to address the workforce crisis. In a statement regarding the study, ABA president and CEO Eric Dell said, “The data speaks for itself and is a chasm that threatens the very foundation of our industry and requires immediate and collective action.”
The ongoing workforce shortage in commercial baking is poised to escalate, with employers struggling to occupy roles and an aging workforce headed toward retirement. At the current rate, the
industry will have 53,500 unfilled jobs by 2030.
Demand for skilled workers in commercial baking will be concentrated in the critical operational occupations of production, engineering and equipment maintenance, and shipping and distribution.
By 2030, the ripple effect of these shortages will be felt throughout the supply chain, adversely impacting communities and businesses nationwide, the ABA said.
The total impact (covering direct, indirect, and induced effects) reflects 148,000 in forgone jobs, $9.7 billion in forgone wages, $36.2 billion in forgone output and $3.3 billion in forgone taxes
Lallemand marks 100 years of making yeast in Montreal
Lallemand is celebrating 100 years of yeast production in its production plant on rue Préfontaine in Montreal.
International colleagues, clients, partners and local politicians joined company executives for the celebration of the milestone.
“This is a great opportunity to pay tribute to our supportive business partners, valued customers and our talented employees who have all played a part in our success story,” said president and CEO Antoine Chagnon, who took the helm of the company in 2015, succeeding his father Jean, and grand-father Roland before him.
“We are all facing new challenges: climate change and feeding the entire planet are on the menu for the coming decades, and innovative microorganisms can play a key role in facing them,” Chagnon said.
Lallemand, which has a presence in 50 countries, develops, produces, and markets yeast, bacteria, fungi, and derivatives of these microorganisms for applications in baking, wine, beer, distilled spirits and other food and agricultural industries.
Breadsource
to
(direct only).
The projected baking shortage for 2030 is most significant in the Midwest, with more than 13,000 unfilled jobs.
“The American Bakers Association champions the pressing issues of the commercial baking industry in Washington. Our advocacy underscores the urgency to maintain an uninterrupted supply of quality baked goods, pave prosperous career paths, and ensure food equity and security across our nation,” Dell said.
ABA’s members were set to address this workforce issue and potential solutions with policymakers on Nov. 14 during the Bakers Fly-In and Policy Summit.
Look ahead to trending colours for 2025
Need inspiration for your custom cakes, baked products or bakery-café decor? Explore trending colours and the 2025 colour of the year, Future Dusk, a rich hue between blue and purple. Future Dusk brings a sense of mystery and escapism through its dark and moody qualities. It aligns with themes of moving from darkness to light and preparing for new horizons, according to WGSN and Coloro, a company that tracks various industries, including food and drink.
Other trending colours include Retro Blue, Celestial Yellow, Cherry Lacquer and Neon Flare.
receive government funding to produce 40 new products
The federal government will provide $5 million towards the growth of Breadsource Corporation, a manufacturer of baked goods that serves food-service companies, schools, grocery stores and restaurants across Canada.
The funds, coming through Federal Economic Development Agency for Southern Ontario, will help Breadsource equip a bread production facility in Scarborough that will allow the company to
enhance production and offer 40 new bakery products, including potato rolls and sourdough bread.
The energy-efficient facility will also reduce the company’s food and water waste and decrease its overall environmental footprint in order to meet increased demands for its baked goods. It will also create over 35 new skilled jobs, nearly doubling its workforce, FedDev Ontario said in the release.
HOLIDAY BAKERY TOUR
Holiday spirit is in the air! We checked in with three bakeries to find out what they are planning for the holidays. How are they set up for staffing? What treats will be in their showcases? Are they packaging items with a holiday twist or hosting or taking part in special events? Here’s what we learned.
COTTAGE CREEK BAKE SHOP, POWELL RIVER, B.C.
Janet Lyon runs Cottage Creek Bake Shop in Powell River, B.C., with daughter Lydia Line.
Located in an isolated area rural area ¬of the mainland – to reach it involves either two ferries or an airplane trip – Cottage Creek is a fully licensed and insured commercial kitchen in operation for 11 years and selling out of the local farmers market.
“We do our sourdoughs, artisan breads, other pastries, sweets as well, and private orders,” Lyon says.
Line, a paramedic and volunteer firefighter, specializes in bread and pastry baking and leaves sales and other baking tasks to Lyon.
}Fruitcakes made with Newfoundland’s Screech rum are a holiday favourite at Cottage Creek Bake Shop in Powell River, B.C.
During the holidays they are swamped with their weekly farmers market baking and shelf space in the local pop-up Christmas store in the mall. Longer hours mean both Lyon and Line will be burning the candle at both ends and looking forward to a back-to-normal January.
The bakery makes fruitcakes using a family recipe from Lyon’s great grandmother. “We use Screech rum from Newfoundland,” she says. “I’m making five batches. That’s 49 cups of fruits per batch and a whole bottle of rum to soak.” The weighty treats are often ordered from afar as gifts to local residents and picked up in person. Conversely, locals buy and travel
with fruitcakes as Christmas gifts.
During the holidays they sell cocoa bombs and last year they started selling gingerbread kits with enough supplies to make four houses. “Those are really popular,” Lyon says. “They are great for gifts, easy to mail and a great thing to keep your company busy during their visits.”
This year they are adding kits with a dozen gingerbread dudes. “It’s just another avenue and a lower price point. We like to help create memories and support people at the price point they can afford.”
Cottage Creek’s tins of cookies also are popular. This tradition started when
people asked Lyon to do their Christmas baking for them. They would choose their favourites from the cookies Lyon baked and receive a frozen assortment. They’ve since narrowed this to a choice of two boxes, one featuring more white cookies and the other more chocolate, with some smaller, nut-free cookies. Customers still request their favourites on social media.
“Most are picking things that we’ve done before, such as chocolate-dipped logs and lemony glazed shortbread,” Lyon says. “We can’t make enough of those. The other one is our Danish pecan shortbread – it’s like a shortbread roll you can slice off. Chock full of pecans, cranraisins, and fresh orange, it’s a community favourite. Other treats include stollen filled with homemade almond paste, chocolate babkas, individual panettone and upside-down pumpkin pies.
At Atelier Tony, Dieppe, N.B., the team have created a row of gingerbread “jelly bean” row houses.
BOOTSMA BAKERY, LETHBRIDGE, ALTA.
Steven Bootsma, owner of Bootsma Bakery in Lethbridge, Alta., is a fourthgeneration baker specializing in traditional Dutch products. “Like a lot of my uncles, they had bakeries,” Steven says. “My dad sold his bakery two years ago. My grandfather started a few bakeries that are still operating: Moore’s in Vancouver and Glamorgan in Calgary.”
His grandfather, Rudy Bootsma, learned to bake in Holland, and moved his family to Canada, where the legacy continues. Many recipes have come down from family through the years and been carefully updated.
Steven and his wife Jamie worked at Glamorgan Bakery when owned by the Nauta family, and together the couple managed it for four years. They now own and operate Bootsma Bakery in Lethbridge, with the help of daughter Kendra and a strong team.
Bootsma has been in operation for about five years. The bakery is 100 per cent pickup with the exception of a patio out front during the summer.
“We usually make the Christmas fruitcake, we’ve already made that,” he said, speaking to us in late October. “We soak the fruit for about a year in alcohol. We start planning that right after previous Christmas.”
Bootsma sells a delightful cookie advent calendar full of shortbread cookies with individual designs. “Calendars take a while to make and assemble,” he says. “The cake decorators get to do the cookie decorating.”
At this time of year they promote the bakery to corporate clients such as accountants and real estate agents treating their employees. “They usually leave it up to us to give a variety. Some like to do doughnuts (including their popular spudnut doughnuts), but squares, cookies and tarts last a lot longer,” he says.
They also push their cheese buns as a savoury staple. “They sell quite well,” Steven says. “So we just have to remind people that they’re there.”
As for staffing, they’ve got it covered. “My dad is actually going to come down for two months and help out. He’s been retired and is looking for something to do. Jamie’s sister usually comes in and helps with the front end and the extra packing and all that. We have part-timers from our pool of students. So we don’t need to hire.”
Bootsma’s seasonal favourites are almond
Cottage Creek Bake Shop’s version of Christopsomo, or Greek Christmas bread, features winesoaked figs, anise and walnuts in a rich brioche-like dough..
Bootsma Bakery sells a delightful cookie advent calendar, featuring their shortbread cookies with individual designs.
rings and filled speculaas and he hopes to visit the Netherlands, where cousins run bakeries, for the first time this summer.
TONY’S BISTRO & PATISSERIE, BOULANGERIE TONY AND ATELIER TONY, MONCTON AND DIEPPE, N.S.
When we reach Tony Holden in Moncton in early November, he is buzzing with excitement. His team of about 60 is working on their large gingerbread centrepieces. Every year these showstop pers are on a different theme.
Holden owns and operates Tony’s Bistro & Patisserie, known by regulars as Tony’s pastries, in Moncton. Before opening the Bistro in 2007, his illustrious career included positions as a pastry chef at Jasper Lodge, Keltic Lodge on the famous Cabot Trail in the Cape Breton Highlands and Hotel Newfoundland in St. John’s. In 2020, Boulangerie Tony and Atelier Tony, an adjacent bakery and café in Dieppe, N.B., were added to the fold.
It’s a family affair. Tony looks after the bakery with his wife June, oldest son Christopher looks after the dining rooms, youngest son Jordan is a corporate chef focusing on the savoury side.
hazelnut base and are capped with a marshmallow tassle dipped in coconut.
Holden says.
without a much-loved event that raises program. “They connected with us during
this yearly fundraising effort. The Antler
As for the centrepieces, this year the Bistro is home to a rocking horse made in pieces and carefully assembled. “We started making it, it’s mechanized with different parts,” Holden says. “My pastry chefs designed it. We have a very, very good loyal and creative team at each location. I give them creative licence and a bit of guidance.”
The Atelier team has created a 15-foot row of colourful “jelly bean” row houses.
“We do a lot of different Christmas cookies. We have gingerbread cookies, decorated shortbread, speculaas, Christmas trees made of meringues, florentines –every one with a holiday twist such as festive meringue garnishes. A full showcase of three rows greets people when they come in the door. It’s our cookie showcase.”
They also make stollen featuring marzipan in the middle and a different flavour of yule log every year. This year it’s chocolate orange in small and large. “We put them in their own special yule log case. They are chocolate Bavarian cream with creamy orange custard in the middle, and soft almond chocolate sponge on the bottom, he adds.
Another eye-catching treat, bright-redglazed Santa’s hats of chocolate caramel mousse and creme brulee sit on a crispy
Add rich and delicious flavor to your baked goods, frostings, icings and more. LorAnn’s bakery emulsions are more robust than typical extracts, so there is no need to double-up when it comes to your holiday creations! Substitute your favorite recipe calling for vanilla extract with warm and creamy, Butter Vanilla Emulsion One of our most popular baking flavors!
Notes from the Executive Director
We were in Ottawa early in November working on a BAC governance refresh as well as reviewing our strategic plan. We were guided by the many surveys that you, our members, completed. Thank you!
This annual retreat was also an opportunity to connect with government players and other government relations people who help us administer the BAC for you. One such person was Rechie Valdez, Federal Minister of Small Business and a baker herself, whom the BAC proudly presented with a bar of Spindle Whorl Chocolate, a Vancouver Island University professional baking and pastry program original creation.
The board of directors are looking forward to sharing with you our sector priorities as we synthesize this data. As a teaser, we introduce our new mission statement: “BAC Unites the Canadian Baking Community.”
IN-PERSON AND VIRTUAL EVENTS
From our Moncton gathering and golf tournament in September (see page 13), we made a visit to two delightful Halifax bakeries, Vandal Donuts and East Coast Bakery. Please join us for A Night at the Races presented by the B.C. Chapter on Nov 30. It’s a fun opportunity to enjoy cocktails, dinner, raffle prizes while networking and raising funds for baking and pastry student
scholarships. It will take place on Thursday, Nov. 30, at Fraser Downs Racetrack & Casino in Surrey. Register now at baking.ca.
Two informative webinars are now available for viewing on the BAC website: “Recruiting and Hiring Strategies for Your Bakery” and “Telling the Story of Your Bakery.”
INNOVATION
In October, we were able to enjoy Host Milano and IBA in Munich, two important European trade shows. The team of Canadian bakers who attended were introduced to some amazing technological and digital advances designed to improve efficiency, production, sustainability and marketing. We look forward to showcasing some of these innovations at our Toronto bakery trade show in May.
CHALLENGE TO BREAD BAKERS AND FLOUR SUPPLIERS
However, on reflection, the one innovation we did not see was in taste and flavour in finished products, especially bread. I was reflecting on this, having also returned from an extensive trip across Canada to meet some amazing bakers in September. When I went to enjoy a restaurant meal, be it breakfast or lunch, the bread was . . . well, meh. I often left it on the plate.
We make and sell millions of loaves of bread a day in Canada and I understand
that it is quite a job to feed all the hungry families as well as keep the price reasonable. I challenge you to grab a loaf of your bread and serve it at your next board meeting: just everyday white and brown. How does it taste? What is the mouthfeel like and how is its digestibility? Do you serve it in your homes or is it just a vehicle for PB&J? Don’t judge it by its machinability, shelf life, volume and cost. Does it please your taste buds?
We may have to go back not just to our ingredient suppliers and commodity marketers but to our primary producers demanding they grow a wheat that explodes with flavour!
This challenge goes out to all our bakers, not just to the industrials and food-service bakers. We should all be striving to produce the best tasting bread on the planet.
Martin Barnett, Executive Director Baking Association of Canada mbarnett@baking.ca
Atlantic bakers brainstorm in Moncton Travels in Europe
BAC events
Networking in New Brunswick
Bakers in Atlantic Canada were given a rare opportunity to network in a recent Baking Association of Canada Town Hall Gathering at New Brunswick Community College in Moncton.
About 30 bakery owner-operators and industry members along with more than 30 NBCC pastry/culinary program students came together to share challenges and successes, dreams and priorities for their businesses.
The event, hosted by the college and sponsored by BAC National, included introductions and an engaging panel discussion on topics relevant to bakeries.
A lively panel brought together Jacques Allain, owner/operator of Halo Donuts, Darren McFadgen, owner/operator of McFadgen Bakery Ltd., and Tony Holden, owner/operator of Tony’s Bistro & Patisserie.
As with previous gatherings in Victoria, Winnipeg and Barrie, Ont., the session in Moncton delivered some interesting insights into the priorities of the baking trade after the bakers divided into small groups and brainstormed together. You can see the results of that session in the chart on this page.
The BAC looks forward to engaging with the grassroots of Canada’s vibrant baking and pastry community. Visit baking.ca and check out BAC partners who can help you save some dough. And don’t forget, your membership with BAC also gets you a membership in the Bread Bakers Guild (BBGA) along with many other benefits.
Challenges Successes Priorities
Finding/retaining qualified labour
Competition re labour
Education and training
Documenting API production metrics
Cost of goods – fuel
Vendor price increase
Trust with supplier partners
Loyalty of end users
New tools offer virtual technical support
COVID helped supplier side
Reinvented business plan
Customer satisfaction through creativity
Quality vs. budget Automation
Supply chain prices –communicating rationale to end user
Conquering fear of closure
Commercialize innovation – scale and quality
Sourcing local materials
Small business growth market
What’s next?
Open house – highlight diverse products
Practical baking day
Showcase in the Maritimes
Increase education Focus on culture exposure
Build relationships with vendors and other bakers
Monitoring regulatory issues
Synopsis of Moncton Bakers’ Brainstorm Session Sept. 19, 2023
IREKS welcomes BAC to Bavaria headquarters
Members of the Baking Association of Canada attending the key HostMilano and IBA trade fairs were treated to a tour of IREKS GmbH headquarters in Kulmbach, in the Bavaria region of Germany, in October. IREKS is a sponsor of the trip.
Back row: David Nolan, Baking Association of Canada; Sebastian Karl, assistant to the head of sales, IREKS GmbH; Kumaresan Mahendran, Backerhaus Veit; Steffen Ertl, president, IREKS North America; Tomasz Hoekstra, technical sales manager Canada, IREKS North America Ltd.; Olaf Lewe, non-executive director, IREKS North America, IREKS GmbH; and Jurri van den Broek, technical advisor, IREKS GmbH. Front row: Claus Hansmann, non-executive director, IREKS North America, IREKS GmbH; Peter Jacobs, The Baker’s Workshop; Al Criminisi, director of sales, IREKS North America Ltd.; Marcin Bancerz, Backerhaus Veit; Cheryl Baranes, La Baguette & L’Echalote; Angelique Frederiksen, BAC; Martin Barnett, BAC; and Tak Zing Trebes.
Field trip
Student involvement in events
Mentorship program for students (Showcase)
Baking competitions
Red Seal bakers’ apprenticeship
AC visits HostMilano
Chef David Nolan, baking and pastry instructor from Vancouver Island University, models a new Barbie-themed oven at Host Milano. Nolan was part of a Canadian BAC contingent that attended key industry shows in Milan and Munich.
CELEBRATING DELICIOUS
Bakers Journal attended Puratos’ Taste Tomorrow event in Austin, Texas, in September. The conference highlighted industry trends and consumer preferences via expert speakers, sharing of research and an exciting product Marketplace where bakeries could sample baked, patisserie and chocolate products developed by the company’s chefs to showcase themes of innovation, sustainability, and health and well-being.
Here are six takeaways we took home:
1. Investing in the next generation will keep the baking industry strong. Pierre Tossut, chief executive officer, shared information about the company’s Bakery School Foundation and its mission to help to train underprivileged students for jobs in the industry. Paul Bakus, president of Puratos North America, encouraged baking professionals to apply to become guest lecturers at the baking school. “We have the power to positively affect health and well-being,” he said.
2. Food must be delicious above all. In an engaging keynote address, Iron Chef Alex Guarnaschelli said she gets inspiration from grocery stores, which she calls “a window into trends.”
Guarnaschelli told attendees, “I don’t think there’s a lot of connection between what we prepare and what people consume.” She emphasized that, in addition to whatever health benefits or sustainable characteristics a product boasts, “Delicious always wins the day.”
3. AI can help bakers “uncover innovation” but the human element is still most important. Rollo MacIntyre, global head of innovation – qualitative, for Ipsos UU, said AI can do the heavy lifting and help chefs and the industry be creative. For example, it can create recipes based on a list of specific ingredients fed into it.
4. Good mental health is informing food choices. Eve Turow-Paul spoke about her work on The Hunger Study, which found that 84 per cent of gen Z and 86
per cent of millennials are passionate about food. The founder of the Food for Climate League and author of Hungry, talked about the mental health crisis.
Internet searches for “I can’t sleep,” “Am I depressed?” and “How to calm anxiety” have increased. Baked products that support good mental health include those that encourage small indulgences, boost energy, are made using sustainable practices and celebrate unique cultures – for example, Mini Rosca de Reyes with cocoa nibs were displayed in the Marketplace as a playful individual take on the traditional sweet bread enjoyed with family and friends on Kings Day’s morning.
5. Twists on the classics continue to
delight. Chef Pedro Sousa’s innovative Cinnamon Roll Cake earned the most votes from sampling attendees, proving that bestsellers are bestsellers for a reason. A giant cinnamon roll, when turned on its side, the cake makes a pleasing visual display worthy of any special occasion.
6. Sustainability efforts should play up the positive. Rollo McIntyre encouraged bakeries to work on sustainability while highlighting the taste, texture and other appealing features of their products. “Celebrate, don’t apologize.”
For more details on trends, visit tastetomorrow.com. For more highlights and photos from the event, visit bakersjournal.com. / BJ
Puratos chef Peter Scarola’s Thyme Apple Tart is made of traditional short-crust pastry, Granny Smith (tart) apples and Honeycrisp (sweet) apples from the Yakima region of Washington State.
¦ concepts for success ¦
BY DIANE CHIASSON
FIVE WAYS TO IMPROVE YOUR DISPLAYS AND INCREASE YOUR BAKERY SALES
Product presentation and appearance are the most critical factors in deciding to purchase bakery products: impulse buying
You have made a name for yourself by making high-quality baked goods, so make sure your display and presentation reflect your passion!
Customers eat with their eyes, and if your bakery shop is not appealing, they will go elsewhere to find what they are looking for.
Surveys conducted recently on international bakery customers reveal that product presentation and appearance are the most critical factors in deciding to purchase bakery products: impulse buying. The wonderful aromas emanating from freshly baked goods came in second, followed by price and customer service.
}potential customers.
How your bakery products look when customers walk into your store is a huge factor when it comes to keeping your business growing. It’s very important to use well-lit merchandising display cases that will showcase not only your pastries but also your other delicacies. Choose merchandising display cases that will fit your décor, design and budget, but also focus on how they can best offer a closer look at your mouthwatering creations. Make sure you have numerous well-lit huge display cases at the front of your store filled with your most tempting cakes and pastries, and consider adding a separate display case for other products you offer. That way, customers have several options to choose from.
Choose merchandising display cases that will fit your décor, design and budget, but also focus on how they can best offer a closer look at your mouthwatering creations.
2. EMPLOY CROSS-MERCHANDISING
cooking tips to your customers. Use your front counter, wall displays, baskets, carts, stands, racks, or shelves to show off your products. Also, pay attention to the details of your presentation, make sure your display cases are stocked and group similar items together.
4. CHOOSE EYE-CATCHING PACKAGING
Aside from the excellent bakery products, the only way your customers will remember your bakery store is by your packaging. Always use attractive, eye-catching and safe packaging. Also, consider offering eco-friendly packaging, which is an excellent way to show your customers you care about the environment. For brand consistency, feature the colour scheme that is central to your image and customize your packaging boxes to match the colours of your other products.
5. USE PROPER LIGHTING
Are you looking for ways to increase sales? Consider these questions: Do your want to expand your customer base and generate more revenue? How will you stand out from competitors in your area? Do you know what makes your bakery shop unique? What is your specialty?
How you display and merchandise your bakery products, your bakery store’s cleanliness and your staff’s friendliness will enhance every item you bake.
Here I share my five best ways to increase your bakery sales by improving your displays.
1. SHOW OFF YOUR PRODUCTS
Showcasing your baked goods in an artful and appealing way will definitely increase your bakery sales. Grab the attention of potential buyers by showing off your bakery products. The more you display your baked products in a beautiful and unique way, the more buyers you will have. Use your window displays to take advantage of foot traffic and draw in
Another proven way to increase impulse sales and sales in general is through cross-merchandising. Cross-merchandising is a powerful technique to achieve incremental sales and customer satisfaction: it’s the perfect strategy for combining complementary products. Smart bakery managers will often sell fresh bakery items alongside other products commonly bought together.
It’s very easy to offer products that complement your baked goods. Try selling coffee to go along with your pastries and doughnuts, locating whipped cream and pastries next to fresh strawberries, or placing fresh herbs next to the herb bread.
3. USE FUN AND COLOURFUL DISPLAY AND MERCHANDISING ACCESSORIES
Always use displays that are attractive, informative and make it easy to shop. Use updated and branded signs, banners and labels to highlight your products’ name, benefits, features, ingredients and price. You may also provide recipe ideas or
The lighting you use in your bakery store will significantly impact your sales. Proper lighting can improve sales by 15 per cent. It is not one size fits all. First, check on how much daylight your customer areas have. If you have large windows that let in natural light, choose a matching lighting system for your indoors. Try to maintain colour consistency throughout the store. Comfortable lighting will draw customers in and draw their attention to the products on display. Finally, to prevent eye strain and vision problems in your employees due to poor lighting, it’s important to find the right lighting applications. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com, or visit www.chiassonconsultants.com
SHOWCASE: FOCUS ON ARTISAN BAKING
Issa Niemeijer-Brown, co-founder of Gebroeders Niemeijer bakery in Amsterdam, will perform a demonstration of artisan baking skills and take part in a panel on the future of artisan baking at Bakery Showcase May 5-6, 2023. <i>Bakers Journal</i> spoke with the passionate baker and author of A Book About Bread: A Baker’s Manual to glean his thoughts on the artisan tradition.
How did you get involved in professional baking?
I always liked to bake, but never imagined myself
becoming professional. While I was finishing my studies at university I started to bake more and more at home and applied for a part-time apprenticeship at one of Amsterdam’s best bakeries, called Hartog’s Volkoren. Rather than having a job interview, I was simply put to work. During that time I also kept baking at home. After about a year I took my homemade baguettes with me when visiting the first artisan French bakery in The Netherlands: Du Pain, located in Rotterdam. The quality of the baguettes took the owner by surprise, as he had never
imagined it would be possible to make such quality at home, in just a regular oven and without any equipment. That bakery subsequently gave me my first position as a professional baker.
Is it more important to produce artisan baked goods of consistent, uniform quality or to let bakers put their own stamp on artisan products?
This is a real dilemma. Customers expect constant quality and are used to supermarket products that always look and taste exactly the same. When we buy fruit,
it needs to be shiny, even and without bruises. The same logic applies to baked goods. But just like with fruit, the nicest bread or pastry is not necessarily the one that will always be exactly the same or that looks the most shiny. And just like fruit is taken from the tree before it is totally ripe, to make pastries or breads that are consistent and uniform, a baker will have to set up the process in a way that consistency is assured, rather than the highest possible quality.
On top of that, there is also another logic at play. The
“I think it greatly increases the pleasure of the consumer, if taste and consistency have little variations from day to day,” says Issa Niemeijer-Brown.
more a process is dependent on the skill of the baker, the more precarious it gets. What if an employee moves to another job and somebody new needs to be hired? What if the head baker is ill? What if the owner retires? What I see is that even in artisan bakeries, in order to survive as a business and to play it safe, it makes a lot of sense to have a process that is more regulated and that any baker with only minimal adjustment can fit into. And especially with bigger bakeries that have multiple locations, it is almost impossible to sustain a process that is too much dependent on the skill, drive, intuition and decisions of the baker.
I think it is important not to give in to these tendencies and not to go for a process that prioritizes reliability at the expense of flavour. To me, to have an artisan bakery means that variation in quality is part of the deal. It is OK if a bread or pastry is not perfect sometimes, just because that makes it also possible for it to be exceptional on other days. And in the end, I think it also greatly increases the pleasure of the consumer, if taste and
consistency have little variations from day to day, and if sometimes you are surprised and taken off your feet with just one bite.
In your book, you talk about learning the basics and then making a series of choices as a baker. Can you elaborate? Professional textbooks and instruction manuals often contain a part about the mechanics and chemistry of doughs, the makeup of a grain kernel, the use of different types of equipment, and then proceed with general formulas. However, in both cases the relation between the two parts is left vague or not even touched upon. I integrate theory and practice in a way that enables you to modify recipes or create your own recipes. And most importantly, to use intuition and feeling when baking – adjust to the flour, adjust to the circumstances, the equipment at hand, the time you have available – without feeling constraint. To do that, you do not need to know the exact chemical makeup and baking characteristics of the flour at hand (which by the way you normally would not know
anyway, not even as a professional artisan baker), nor do you need to measure the humidity of the air or control external circumstances. But you do need to understand which processes are at work in a dough and be able to “read” the dough as it develops. And how different techniques and choices impact the quality and characteristics of the bread you make.
WHAT TO EXPECT AT SHOWCASE
At Bakery Showcase 2024,the Baking Association of Canada will highlight innovation via informative panels, demonstrations and exciting competitions. Highlights include: demonstrations on artisan bread making and award-winning pizza; a competition for professional bakeries and a “My Canada!” student cake competition and a panel on Artisan Baking into the Future. / BJ
Read a longer version of this article online at bakersjournal.com. Bakery Showcase will take place at the Toronto Congress Centre May 5-6, 2024. Register online now at bakeryshowcasecanada.ca!
BY
KAREN BARR
GREEK DELIGHTS
Island hopping through the popular Cyclades Islands in Greece, visitors have the chance to taste traditional Greek desserts, often with a twist. Lavished with local honey, nuts, cream and spices, these desserts can easily become a sweet tooth craving.
The island of Mykonos, with just 12,500 residents, swells yearly to accommodate two million visitors. The summer party crowd, jet-setting celebrities and locals eventually visit Veneti Bakery, which opened in 1948.
“Our top sellers are the baklava and the galaktoboureko,” says shop manager Theodore Stinis. The baklava is made with layers of tissue-paper-thin phyllo dough, brushed with ample butter resulting in a richer taste than if using olive oil. “There are 12 layers of phyllo on the bottom and 12 layers on the top,” Stinis says. “We use a combination of chopped pistachios and almonds to make the filling. The syrup is made with local honey, sugar, water and lemon.”
Allowed to set, the syrup gives the pastry a condensed
confection-like quality of intense sweetness. Vivid green pistachios adorn the top of each piece of baklava. Biting in reveals the spiciness of cinnamon and a hint of cloves.
Galaktoboureko is composed of a thick custard made with milk, cream, sugar, eggs, butter, semolina and vanilla. Here it is sheathed in a rectangle of butter-rich phyllo dough enhanced with honey syrup.
Warm bougatsa made with layers of phyllo topped with semolina custard, is available for breakfast each morning. Once baked, it is gently
sprinkled with icing sugar and cinnamon. While it bears a similar resemblance to galaktoboureko, it lacks the sweet honey syrup.
For a perfect Greek sweet on the run, think loukoumades or Greek doughnuts. Anastasios Pyromallis is the owner of Loukoumades Naxos on the farm-rich island of Naxos. Customers line up outside the shop to watch Pyromallis make the doughnuts to order, in his tiny, open galley kitchen. There are a few high-in-demand tables out front.
Tweaking a basic doughnut
The baklava at Veneti Bakery is made with layers of tissue-paper-thin phyllo dough, brushed with ample butter resulting in a richer taste than if using olive oil. There are 12 layers of phyllo on the bottom and 12 layers on the top.
dough recipe through hours of experimentation, Pyromallis found the perfect ratios of yeast, sugar, water, salt and flour. When it comes to frying the doughnuts he says, “I use the best quality oil I can find. It’s expensive, but important, as the oil is absorbed into the dough and will affect the taste.”
}Traditionally, loukoumades are served hot with a drizzle of honey syrup and walnuts. “The honey syrup is my mother’s recipe,” he says. “It’s the one she uses in all her traditional Greek desserts.”
Pyromallis adds additional options such as sugar and cinnamon loukoumades or chocolate. Customers can opt for a scoop of locally made ice cream on top.
traditional dessert on the tiny island. It isn’t a true celebration without it. Delightfully sweet unbaked marzipan confections, by the hundreds, line the glass showcases at Gerontopoulos Patisserie. All
contains a whole sugared cherry inside, while amaretto baked marzipan has a central almond. The crescent-shaped, orange-baked marzipan is made with the addition of grated orange rind.
Today, the business remains in the family. Daughter Anthi runs the 15-room Hotel Anthousa, above the shop. Daughter Niki oversees the pastry kitchen, while her jovial husband Theodoros manages the café serving breakfast, lunch and dinner. While Gerontopoulos Patisserie founder Yannis is not in the kitchen these days, he still works in the shop greeting customers and ringing up purchases at the cash register.
Residents and tourists alike cannot eat enough of the pie at the café. “Honey pie is an Aegean cheesecake prepared with honey, unsalted mizithra and eggs. No biscuits,” Niki says. Mizithra is a Greek cheese made with the milk of
“Thyme honey has an intense taste and a floral aroma.”
are handmade using fresh ground almonds, then shaped into standing, stylized oblongs and rolled in sugar.
Just prior to 1950, young pastry cook Yannis Gerontopoulos left his hillside village of Apollonia, on the island of Sifnos. In Athens, he spent three decades learning his craft before returning home to open Gerontopoulos Patisserie.
Marzipan is the most
Citrus flavours such as lemon and mandarin are popular. Each is coloured accordingly. The amaretto marzipan is darker, incorporating the skin of the almonds right into the mix. The rose water variety is especially fragrant and adds a deeper hint of romance to wedding celebrations.
The baked marzipan cookies are made without flour. They are rolled into rounds or crescents, and sprinkled with finely sliced almonds, the centres remaining soft and chewy. The cherry-flavoured marzipan
special.”
By 4 p.m., the afternoon of the interview with Bakers Journal, five men have sailed into the harbourside to recline on the restaurant terrace. They order coffee and the last pieces of baklava. “I have made more but it needs to rest overnight,” Brizard says with a shrug and a smile. “Our baklava contains three types of nuts. Fifty per cent is walnuts, while the rest is a combination of pistachios and peanuts. While the pastry is hot, I add a cold syrup made with thyme honey and water.”
Thyme honey from Greece is considered one of the best. Thyme bushes have a short blooming season from mid-May until the early summer. Thyme honey has an intense taste and a floral aroma.
sheep or goat or a combination of the two. The dessert is baked into a custard-like consistency and served with an extra drizzle of honey and cinnamon. “Honey pie is usually prepared during the Easter festivities in Sifnos, but due to tourism, we make it all year.”
At Mediterraneo, a restaurant in the charming fishing village of Naoussa on the island of Paros, customers tend to linger to enjoy the view and eat something sweet. To entice customers to order from the dessert menu, French-born chef Axel Brizard, who co-owns the restaurant with Greek-born Nikoleta Parousi, says, “We have to make our desserts extra
On the dessert menu, customers will find traditional portokalopita, or orange cake. It combines crumbled phyllo dough, freshly squeezed orange juice, orange zest, butter and marmalade. “Traditionally, this cake contains honey syrup, but I feel it is already sweet enough. In season, I like to add fresh kumquat confit to the cake batter.”
As for pure comfort, Brizard also keeps rice pudding on his dessert menu. Unlike traditional Greek rice pudding, the chef has left cinnamon out. Instead, he combines Carolina rice with coconut milk, cream, sugar and orange zest. The combination is cooked and cooled, resulting in a rich yet refreshing dessert. Assorted chopped candied nuts add bite.
Part of the joy of visiting Greece and the Cyclades Islands is eating Greek sweets. Bakeries and restaurants keep traditions alive while offering unique twists on old classic recipes. / BJ
The amaretto marzipan at Gerontopoulos Patisserie is darker, incorporating the skin of the almonds right into the mix.
Hobart introduces Centerline 10-quart mixer
Hobart recently launched the Centerline by Hobart HMM10-1STD mixer. This 10-quart standard-duty mixer is an alternative to the Hobart HMM20, a 20-quart mixer. Both mixers offer quality and reliability at an affordable price and are ideal for kitchens requiring shorter mixing periods, the company said in a press release.
The Centerline by Hobart HMM101STD mixer features a durable gear transmission and one-third horsepower high torque heavy-duty motor, along with three fixed speeds for incorporating, blending and mixing ingredients. It ships standard with an accessory package that includes a 10-quart stainless bowl and removable bowl guard for easy cleaning. The package also includes a 10-quart, bayonet style beater, whip and dough hook.
To simplify use, the HMM10-1STD mixer has a digital timer that allows operators to gain accurate performance and avoid overmixing by setting minutes and seconds for use. hobartcorp.com
ProClean degreaser formulated for food and beverage plants
Madison Chemical introduces ProClean degreaser, a liquid, moderately alkaline, multi-purpose detergent for general purpose cleaning and degreasing in food and beverage plants.
The water-based degreaser has penetrating and wetting properties designed for fast and complete oil and grease removal. It is effective under hard water conditions, and rinses easily and completely.
As an NSF registered product, the degreaser is acceptable for use as a general cleaner (A1) on all surfaces in and around food processing areas, where it is not intended for direct food contact.
According to the company, ProClean degreaser is suitable for manual cleaning of machinery and equipment, floor cleaning, and general-purpose cleaning in food and beverage processing facilities. madchem.com
THE ELEMENTS OF DESSERT
In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
Combining Chef Migoya’s expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
BY JANE DUMMER, RD
SWEET, SPICY GINGERBREAD
From honey cakes to nostalgic specialties, learn more about this holiday favourite
Gingerbread is a delicious baked good enjoyed by many at holiday events worldwide. The origin of gingerbread takes on a few stories. One identifies the first known recipe for gingerbread is from 2400 BC Greece. Another suggests it began around 1500 BC in ancient Egypt. It is thought that modern-day gingerbread is an adaptation of the honey cakes found in the pharaohs’ tombs. Honey cakes were a popular source of energy for ancient Greeks, Egyptians and Romans on their lengthy and difficult journeys, due to the cake’s satisfying taste and long shelf life.
}Around the 11th century, spices including ginger, cinnamon and pepper were imported from Asia and distributed in Europe. With time, the honey cake recipes were modified to incorporate spices to resemble modern-day gingerbread. Then the gingerbread history becomes ambiguous. The first mention of Lebkuchen (gingerbread in German) was made in Ulm in 1296. After that, the recipe spread in the monasteries across the Holy Roman Empire with gingerbread being associated with church festivals and events including Christmas.
popular. Every November, the Centre for Hospitality and Culinary Arts at George Brown College hosts its Gingerbread House Competition. Sue Fleming, Red Seal pastry chef and instructor, explains, “It has been an annual event since 2008 for the Baking, Culinary and Hospitality students. The theme this year is Main Street. Students will produce a showpiece representative of a building from their hometown main street. It could be a hardware store, a church, a mosque or even a bakery. Generally, the students decorate the buildings to reflect a winter scene, but this is not a requirement. We look for how well the skills have been executed and how many different skills are displayed. Piping should be even and clean, not smudged or shaky. No icing sugar thumb prints on walls. Did they use gelatin sheets for windows, or did they pour isomalt windows? Lastly, we
‘Freshness, quality and uniqueness are the attributes that resonate with customers.’ – Heidi and Willy Suter, Bakery of Heidi and Willy
are looking for creativity. Did they just do the facade, or are there tiny marzipan treats in the window?”
Hearts and Rounds have a Marzipan filling. Gingerbread Trees come with a dozen assorted cookies. Gingerbread people and ginger biscotti are also available.”
The gingerbread house is another significant point in gingerbread’s evolution. Gingerbread houses originated in Germany during the 16th century. These sophisticated cookie-walled houses associated with Christmas were beautifully decorated, sometimes with gold leaf. Their popularity rose when the Brothers Grimm wrote “Hansel and Gretel,” in which the main characters stumble upon a house made entirely of treats deep in the forest.
Today gingerbread houses remain
From late October until the end of December, people drive from more than 200 kilometres to purchase the gingerbread creations at the Bakery of Heidi and Willy in Alfred, Ont. Heidi and Willy Suter, pastry chefs and owners, describe their tradition: “Since our heritage is European, numerous customers are looking for traditional European specialties. That means the gingerbread needs to be soft and spiced differently compared to Canadian gingerbread. Freshness, quality and uniqueness are the attributes that resonate with customers. They can purchase online, by phone or in store. They must pick up the products in store. We do not ship due to fragility and freshness. Our products are handmade and one of a kind. The price ranges between $5 and $11.25. Ginger Bites are made of soft gingerbread coated with honey and cacao powder. Gingerbread
The holiday season is filled with nostalgia and childhood favourites. Thinking of both, Stubbe Chocolates in Ottawa features a seasonal Swiss gingerbread specialty Basel Leckerli. It’s a high-quality gingerbread specific to the city of Basel in Switzerland since the 15th century. It’s available in store from mid-November until Christmas. Chef Heinrich Stubbe says, “The smell of gingerbread baking is pleasant comfort for me. We’re replicating the recipe process to reflect when being a Gingerbread Baker was a distinct profession. We order specific gingerbread spice from Germany. Along with lemon peel and orange peel, plus Kirsch liquor from the Black Forest, the recipe has a unique taste and texture that our customers love. Each Basel Leckerli gingerbread is a rectangle (3 cm x 8 cm) decorated with fondant and chocolate swirls. It is sold at $8 for a deck of four.”
Enjoy a gingerbread filled holiday! / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
TO ATTEND!
PLAN TO ATTEND!
CANADA’S ONLY BUSINESS-TO-BUSINESS BAKING EVENT
Join Canada’s baking industry professionals from bakeries (artisan, retail, wholesale, commercial, in-store, pizzerias), grocery and foodservice outlets at Canada’s ONLY Business-to-Business Baking Event!
MAY 5 - 6, 2024 I TORONTO CONGRESS CENTRE
• Connect with suppliers and learn about the latest ingredients, bakery equipment and services for the baking industry!
• Benefit from education sessions exploring such topics as top bakery trends, scaling up your bakery, succession planning, automation, marketing your artisan bakery and more!
• Learn what the Baking Association of Canada has been up to on your behalf and get the latest technical updates.
• Take in a lively state-of-the-industry panel!
• Watch top bakers demonstrate cutting-edge techniques!
• Showcase your signature baking in a professional artisan competition!
• See what the future holds via an exciting student competition (and enter if you’re a student)!
• And much more!
IT’S A YEAR’S WORTH OF MARKET RESEARCH AND NETWORKING – ALL IN ONE PLACE OVER TWO DAYS!
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