October 2012 by annexbusinessmedia

One Simcoe, Ont., bakery is bringing back old-time charm.

¦ editor’s letter ¦

BY LAURA AIKEN

GEN-?

Ioften ask bakery owners, “What’s your biggest challenge at work?” There is one answer that has been repeated most, so it’s time for Bakers Journal to rise to the occasion and offer some advice on the statement I hear most often: “My staff. I don’t know what’s up with young people these days!”

Older generations have always been somewhat puzzled over the antics of twentysomethings, but today’s youth are different this time around, particularly in how their values play out at work. There is a lot of literature out there on managing millennials, as people born in or after 1980 were coined. Theories suggest that this is the first generation raised on a diet of Internet and highly nurturing parents, a potent combination for a new breed of youth. I have done my homework and offered some insight to demystify your young staff as well as advice on how to manage them more effectively on page 10. However, there are a few prevailing issues I came across in my research that must be kept in mind.

OCTOBER 2012 | VOL. 72, NO. 8

EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250

ASSISTANT EDITOR | Stefanie Wallace swallace@annexweb.com 1-888-599-2228 ext. 278

TECHNICAL EDITOR | John McColl, Puratos Canada jmccoll@puratos.com

NATIONAL ADVERTISING MANAGER | Stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268

SALES ASSISTANT | Sandy Mels smels@annexweb.com 519-429-5176 1-888-599-2228 ext. 219

}A lot of millennial stereotyping is negative. They’ve been branded entitled, indifferent and the most me-first generation to come along in history. They’re also considered to be high performance and very imaginative. Behaviour is labelled by perception, and some of the difficulty in understanding millennials is simply a total unfamiliarity with their accepted norms. It’s really important to examine the actions of people to find out what really motivates them and understand the values at work behind the behaviour. It is often a case of a positive value expressed in a way that doesn’t gel with the standards set forth by generation X, the baby boomers and the “builders” or eldest generation in the workforce. There is also the maturity of people as individuals to consider. Some people were just born old souls and others seem to never grow up. It is possible that this generation may be different because more of them are delaying the full responsibilities of adulthood longer. The stigma of being in your mid-20s and living with your parents is gone in the eyes of this generation. A lengthier safety net gives young people more freedom to do what they want and consider their own needs.

Behaviour is labelled by perception, and some of the difficulty in understanding millennials is simply a total unfamiliarity with their accepted norms.

Defining people based on their age is useful, but the parameters set forth in most of the research doesn’t feel entirely accurate. I was born in 1980, a millennial by definition. Yet I was 16 the first time I used the Internet and 19 when I had my first e-mail account and cellphone. I can hardly say technology had a big impact on my childhood. I feel as though people born in the late 1980s and early 1990s were a bigger part of the game-changing technology years. I was also raised in a rural environment that valued toughing it out in difficult situations and leaving home as soon as possible. People are individuals who come from many different backgrounds. Behaviour, whether it is perceived as positive or negative, can’t always be simply chalked up to generational differences.

At some point you need to decide whether mysterious actions are a product of age and generation or just the person. Sometimes just better understanding a person is all it takes to ease tension in your bakery.

It will be interesting to see what the millennials grow up to be like in the workforce. Remember, it’s their early career mentors and managers who will play an enormously influential role in determining what kind of leaders today’s youth will be. / BJ

MEDIA DESIGNER | Emily Sun GROUP PUBLISHER | Martin McAnulty mmcanulty@annexweb.com

PRESIDENT | Mike Fredericks mfredericks@annexweb.com

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When you talk financing, we’ll listen

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briefly | High-flavanol cocoa can boost brain functioning; Businesses, consumers worried about food price jump | for more news in the baking world, check out our website, www.bakersjournal.com

Weston receives government water investment

TORONTO – The federal government is investing $95,000 in a project that will test a water recycling system used to treat waste water at Weston Foods Canada.

This investment will go to Weston Foods Canada Inc. to pilot a new onsite bio-digester for waste water treatment. This process will allow the water to be reused or disposed of without having to be discharged to municipal sanitary sewers at a cost to the business, ultimately helping the company achieve more cost-effective and sustainable water use.

Waste water management is a top environmental issue facing the sector with the costs of water treatment doubling every six years. Pollutants in waste water systems represent one of the largest sources of contaminants by volume in Canadian waters. This project has the potential to improve awareness of best management practices and technologies to implement sustainable integrated water management practices in the food processing industry, the government stated in a news release. The findings will be released to enable other facilities to implement similar technologies.

The investment is being provided through the Canadian Agricultural Adaptation Program (CAAP), a five-year (2009-2014), $163-million initiative that aims to help the Canadian agricultural sector adapt and remain competitive. In Ontario, the regional component of CAAP is delivered by the Agricultural Adaptation Council (AAC).

Top 10 chocolate trends

UNITED STATES – The Food Channel has released its top 10 forecast trends specific to chocolate.

“We’ve done a dessert trends report for years,” said Kay Logsdon, editor of The Food Channel. “As we looked at desserts this year, so much of it was chocolate that we just decided to dig a little deeper.”

Here are the top 10 chocolate trends from the Food Channel:

1. Craft chocolates

2. Spreadable chocolate

3. Chocolate with an ethnic accent

4. Chocolate in unexpected places

5. Chocolate for the health of it

6. The cinnamonizing of chocolate

7. He said/she said chocolate

8. A chocolate for every dietary need

9. Crowdsourced chocolate

10. Chocolate pairings

The report looks at the health factors that are influencing the world of chocolate, and the way chocolate is popping up in unexpected places, like for breakfast. Each trend has a recipe example created

in the kitchens of The Food Channel. Recipes include biscuits and chocolate gravy, chocolate blackberry bark, chocolate cinnamon cream pie, gluten-free chocolate cookies and more.

The full report can be viewed online at www.foodchannel.com.

New general manager at Puratos Canada Barry Callebaut trains

Côte d’Ivoire

SWITZERLAND

– Barry Callebaut has trained 15,000 cocoa farmers from 50 farmer co-operatives in Côte d’Ivoire in sustainable cocoa production, enabling them to become independently certiﬁed by Rainforest Alliance. The co-operatives are located throughout Côte d’Ivoire’s cocoa production belt, with the majority located in Bas-Sassandra, the country’s biggest cocoa-producing region today.

Barry Callebaut pays the co-operatives a premium for the certiﬁed beans. Participating farmers receive half of the premium, with the other half retained by the co-operative and used to provide services to its farmer members or for community facilities.

“We see great potential for more farmers to participate in certiﬁcation training activities - including existing co-op members as well as potential new members – once they see how their neighbours’ efforts pay off,” said Anke Massart, Cocoa Horizons project manager in Côte d’Ivoire in a news release. “Farms are more productive, families are healthier because of the focus on safety and farmers earn a premium for their certiﬁed beans.”

Barry Callebaut’s in-house certiﬁcation team, based in Côte d’Ivoire, provides training in good agricultural practices (GAP) and support in setting up internal control systems to help farmers and co-op managers meet the environmental, social and economic criteria of Rainforest Alliance, an independent sustainability certiﬁcation system for cocoa.

Recent studies commissioned by Rainforest Alliance and conducted by the Committee on Sustainability Assessment (COSA) have shown that certified cocoa farms in Côte d’Ivoire produced more cocoa per hectare compared with non-certified farms, while the costs of inputs such as labour, biocides and processing were roughly the same. Higher yields resulted in certified farmers earning higher net income – defined as a farm’s revenue from cocoa sales minus the costs of inputs – and applied more water protection measures and more soil conservation practices compared with farmers who were not certified.

François Magnée has moved from his position as country manager for Puratos BelgiumLuxembourg to Puratos Canada as the company's new general manager.

Magnée has been with the Puratos group for 19 years and has been involved in many different areas of the business. He began his career with Puratos by taking part in the important establishment of Puratos’ presence in South America, where he worked as the country manager for nine years in both Peru and Argentina. He then returned to Puratos in Europe to facilitate business development in Italy and Puratos’ home country of Belgium. Magnée and his family are excited to embrace new challenges in Canada.

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New general manager at Puratos Canada Barry Callebaut trains 50 co-operatives in Côte d’Ivoire

SWITZERLAND

– Barry Callebaut has trained 15,000 cocoa farmers from 50 farmer co-operatives in Côte d’Ivoire in sustainable cocoa production, enabling them to become independently certified by Rainforest Alliance. The co-operatives are located throughout Côte d’Ivoire’s cocoa production belt, with the majority located in Bas-Sassandra, the country’s biggest cocoa-producing region today.

Barry Callebaut pays the co-operatives a premium for the certified beans.

Participating farmers receive half of the premium, with the other half retained by the co-operative and used to provide services to its farmer members or for community facilities.

“We see great potential for more farmers to participate in certification training activities - including existing co-op members as well as potential new members – once they see how their neighbours’ efforts pay off,” said Anke Massart, Cocoa Horizons project manager in Côte d’Ivoire in a news release. “Farms are more productive, families are healthier because of the focus on safety and farmers earn a premium for their certified beans.”

Barry Callebaut’s in-house certification team, based in Côte d’Ivoire, provides training in good agricultural practices (GAP) and support in setting up internal control systems to help farmers and co-op managers meet the environmental, social and economic criteria of Rainforest Alliance, an independent sustainability certification system for cocoa.

Recent studies commissioned by Rainforest Alliance and conducted by the Committee on Sustainability Assessment (COSA) have shown that certified cocoa farms in Côte d’Ivoire produced more cocoa per hectare compared with non-certified farms, while the costs of inputs such as labour, biocides and processing were roughly the same. Higher yields resulted in certified farmers earning higher net income – defined as a farm’s revenue from cocoa sales minus the costs of inputs – and applied more water protection measures and more soil conservation practices compared with farmers who were not certified.

François Magnée has moved from his position as country manager for Puratos BelgiumLuxembourg to Puratos Canada as the company's new general manager.

Magnée and his family are excited to embrace new challenges in Canada.

¦ concepts for success ¦

BY DIANE CHIASSON

RETAIL YOUR WAY TO MORE MONEY

Here are six great ways to increase your sales by promoting your bakery and your brand by delving into selling merchandise

Bakeries are the perfect business model for selling retail and promotional items. Not only will retail merchandising products enhance and strengthen your brand image, but they will also help to bring in extra profits.

As long as your merchandise is unique and interesting, many of your loyal customers will want to buy – so long as they know about it. The main thing that will help you succeed in selling retail merchandise is the visibility of the products and price, so make sure that you give customers a way to find out about these products. Ensure that your products are displayed prominently in your operation and on your website, and that the prices are reasonable and affordable. Set up a display case at the entrance of your operation, and use tent cards, signage, POP materials or even e-mail marketing to inform your customers of your new and exciting products.

}the value of their gift card, thereby increasing your average cheque.

2. T-SHIRTS/CLOTHING

Bakery operators can have a lot of fun with T-shirts, especially with funny logos, slogans, images and characters, especially if you use humorous puns or irony. T-shirts are also inexpensive to produce. Since kids probably make up a large part of your target market with cookies, cupcakes and other treats, be sure to create a separate line of fun and colourful T-shirts just for them.

3. HATS

While T-shirts and other types of clothing can be covered by jackets, your logo/

There are almost no drawbacks to selling retail products. You will be able to create another stream of income, and each piece of merchandise that is purchased also acts as free advertising for your bakery. And if none of your products sell, you can always give them away as gifts for upcoming promotions.

1. GIFT CARD

Gift cards or gift certificates are musthaves. They are easy to make and easy to sell, especially during the holidays. Sales of gift cards are pure profit, as research has shown that nearly 25 per cent of gift cards never get used. Gift cards are also great for bringing new customers into your operation, as quite often, the recipient of the gift card has never visited your place. The majority of gift card users also end up spending much more than

slogan on a hat will always be prominently displayed. Hats are also inexpensive to produce and act as a great marketing tool. Ensure that you source good quality hats that fit well and are stylish so that customers will want to wear the hat.

4. IPHONE CASES

Phone cases are no longer used for protective purposes. They are now considered a fashion accessory, and people change their cases to match their outfits or to make a statement. Sell branded iPhone cases with funky designs and fun slogans targeted at the youth market.

BAKERY TOYS

Kids love to create and cook, so the possibilities of bakery-related toys are endless. Create a collection of items where a new collectable is available for a limited time period each week/month so that you can draw repeat business, as the kids will want to purchase the entire collection.

Selling a line of hats helps keep your logo on display.

6. CANDY/CONFECTIONERY

Consider selling bakery-themed lollipops, gummy pops, chocolate, packaged candy and other confectionary products labelled with your brand as souvenirs for kids (or adults) to take home. Since candy is fun and colourful, it would be easy to set up a large merchandising display to not only increase sales, but to attract kids as well.

COOKBOOKS

If your operation is well known for signature dishes, your customers may be interested in trying to recreate your dishes at home. Create a cookbook, but make sure not to include any of your trade secrets. Include simple dishes, or have your chef create specific recipes for the cookbook that are easy to understand and follow for the average home cook. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for more than 30 years. Her company provides 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@chiassonconsultants.com, or visit www.chiassonconsultants.com.

P E R F E C T

B R O W N I E

A T R U E S T O R Y : A Reiser customer was using a Vemag Depositor to successfully portion gourmet cookies and scones She wanted to expand into brownie products and decided to purchase a piston filler to do the job She quickly discovered the limitations of the piston filler – the batter had to be made less viscous to run through the machine and it required hand-spreading to fill the tray corners Realizing how happy she was with her Vemag, she asked Reiser’s bakery specialists to engineer a solution The result was a Reiser 18-inch Rotary Sheeter that attached to the Vemag This heavy-duty device allowed her to make the brownies as thick and chocolatey as she originally envisioned The Sheeter’s full-width extrusion completely filled the pan, eliminating all hand lab or. It was the perfect solution! Her vocal support resulted in sales at other plants as she spread the word of Vemag’s ability to sheet viscous batters and cookie doughs.

MANAGING GEN-?

If a young person has ever made you shake your head in disbelief, don’t fret; you are amongst 100 per cent of adults who’ve passed the ripe age of 30. Today’s twentysomethings are a new breed for their employers, who have described managing this techno-prolific, highly nurtured batch of young adults as a puzzling and frustrating experience. “They just don’t share our values,” laments many a manager. And to a degree, they’re right. There are four generations in the Canadian workplace: matures/builders (born 1945 or earlier), baby boomers (born 1946 to 1964), generation Xers (born between 1965 and 1979) and millennials (born 1980 or later). Three scholars – Sean Lyons of the University of Guelph, Eddy S. W. Ng of Dalhousie University and Linda Schweitzer of Carleton University – published Generation Career Shift, a comprehensive study of millennials and the values of the four generations – in 2011. Over 3,000 Canadians were surveyed as part of the professors’ study, which drew the conclusion that matures, boomers and gen-Xers had been “playing nice for over a decade.” The tension was with the millennials, the 25 per cent of the workforce whose behaviour on the job was different than what has been supported for a long time. We’ve got four different generations at work and each successive cohort is increasingly individualistic.

meaningful incentives.

}Negative stereotypes hurt this group, making it even more important to reach out and understand the intrinsic value at play behind the perception of them.

INSIDE THE MILLENNIAL MIND

To understand how to better manage the youngest cohort, we must first take a look at their shared characteristics. Some of the terms used to describe millennials are negative, or even offensive. Negative stereotypes hurt this group, making it even more important to reach out and understand the intrinsic value at play behind the perception of them. Note, this discussion is about the perceived shared characteristics of one group. People are individuals and typically have some

rather than all traits associated with their age group. For example, it is often assumed that older people are bad with technology, but this isn’t always the case. Millennials lead all four groups in the value they place on advancement, fun and co-workers, while the boomers and mature crowd place more emphasis on wanting information, the authors of Generation Career Shift found. Hypothetically, this could be because the youngest group is used to information on demand, and perhaps think most anything can be found rather easily. Study evidence on millennials suggests they are more individualistic, have less need for social approval, have higher self-esteem and are more narcissistic than the generations

before them. Millennials typically feel a job should meet their needs and they are obligated to leave one that doesn’t. Elders have perceived the young cohort as entitled, autonomous, self-absorbed, abrasive, imaginative and defensive.

Millennials also have lofty expectations. In 2010, the study found their expected starting salary was $45,500, bumping up to $76,500 in five years, and an anticipated peak earnings of $149,000 … although less than two per cent of Canucks make this kind of money. Sixty-eight per cent expect to be promoted within 18 months and 35 per cent within a year. “Millennials [are] not savvy about personal finance and may be misinformed about the kind of money people typically make in their careers,” remark the authors.

Millennials have a complex view of their place at work. On one hand, they are high-performance, high-potential and high-maintenance, notes author Chip

If you want to keep four generations happy in the workforce, engage them in the right way with

STEFANIE WALLACE

THE SWEET LIFE

Stepping inside McFarland’s Old Tyme Sweet Shoppe blasts you back to childhood faster than a cheetah in chase. Like a scene from Willy Wonka and the Chocolate Factory, chocolate caramel pretzels, peanut butter cups and homemade turtles line the shelves. Rows and rows of decadent truffles are meticulously displayed behind glass. Trays of moist, frosted cupcakes wrapped in parchment paper are perched on the counter. And it’s impossible to overlook the stunning displays of retro candy in vintage apothecary jars and a fully restored cash register from 1893.

Life just couldn’t be sweeter is the store’s very appropriate motto, and it certainly rings true for owners Andy and Rachel McFarland and their family. Located in downtown Simcoe, Ont., the Sweet Shoppe hasn’t yet been open for a year, but already the McFarlands have enjoyed more success than they could ever have imagined. From nearby Windham Centre, the McFarlands began selling their goods about three years ago at local markets before venturing into a storefront location. Rachel is a selftaught chocolatier, while Andy handles the administrative side of the business.

}“We asked our clients where they’d like to see us located. They all said downtown Simcoe was really great and it’s been awesome,” Rachel says.

In a push to support local, it’s the little things that stand out, Diana says. “When we sell a cupcake and it’s for a birthday, we’ll give them a candle.”

It took two months for the McFarlands to prepare their shop. Andy designed all of the cabinetry, complete with vintage moulding along the shelves and mirrored display cases. “My dad did all the brass work for us,” Rachel says, including the ribbon holders and age-old cash register. “We sometimes use it for ice cream but it’s mostly for show. People love it, it really matches in here.”

Their product line is unique and caters to the true sweet tooth. Rachel makes about 90 per cent of the chocolate, and all of the baking is made from scratch, based on family recipes. “Yes, it

costs more than a grocery store, but people like that scratch taste,” Rachel says. “Even the texture, they say, is different; it’s moist and fresh.” Local, homemade fare is important to members of the small community, and the McFarlands know how much their customers value this. “We make about 90 per cent of the chocolate that is sold here,” Rachel says, “and we make our own caramel, which is awesome.” And to complement the homemade waffle cones is ice cream from the Kawartha Dairy Company. While it’s not local, Rachel says they chose Kawartha Dairy because it’s one of the few dairies left that produces ice cream “the old-fashioned way.” The Sweet Shoppe also

carries old-fashioned candy and glass bottles of Coca-Cola.

It could be said their business is run the old-fashioned way, too, with several family members involved. Rachel’s mother, Diana Grose, works at the store baking cakes, cupcakes and other treats, and her sister Sheila can often be found behind the counter, serving customers. Her father, Jim, who is now retired, is an essential part of the business, helping with special orders and assembling candy kebabs and chocolate suckers. Rachel and Andy’s daughters, Phoebe, Grace and Gwendolyn, are fixtures as well, all with a keen interest in the store. “My middle daughter, Grace, is here all the time –she knows the cash register better than us!” Rachel says with a laugh. “But they all help package things, serve customers and scoop ice cream.”

Customer favourites include the salted caramel cupcake, which Rachel says is her

Owner Rachel McFarland, left, and her mother, Diana Grose, are two of the smiling faces that greet customers daily.

personal pick. The chocolate-and-caramelcovered pretzels and homemade turtles are big sellers, and Diana notes that mini-cupcakes and homemade chocolate chip cookies have been big hits lately, too. “But no matter what time of year, we always sell tons of truffles,” Rachel says. “We didn’t think in the summer we would sell as many but they’re great for gifts.” Truffles can be packed in chocolate gift boxes and made in different shapes and designs according to the season. McFarland’s has received truffle orders from around North America.

Other special orders include wedding favours, cakes and cupcakes for all occasions, which is where Diana’s talent shines. And a large part of their sales comes from fundraising programs, which have been a great hit with local schools. “Each season there’s a different insert in our standard catalogue. The group makes 30 per cent of whatever they sell so it’s a really good return,” Rachel says. Schools can also get involved by participating in a School Saturdays program, through which a school can sign up for any Saturday throughout the school year, and the school will make 10 per cent of the profit from the day’s sales. “Of course, the Saturdays around the holidays book up really quickly!” Rachel says. “It benefits the school, but it also benefits us since it’s bringing in people that haven’t come to see our store yet. It’s supporting our community, which is really big for us.”

The Sweet Shoppe takes pride in the community and loyalty they have built around their business. In a push to support local, it’s the little things that stand out, Diana says. “When we sell a cupcake and it’s for a birthday, we’ll give them a candle. It’s just a little thing, but it means a lot to the customer.” And creating a business around what they love to do has proven to be a great success. When asked what they love most about their job, Rachel and Diana both had

similar answers. “I get to work with Rachel and Sheila and it’s something that I’ve always, always wanted to do,” Diana says. “We love working together,” Rachel adds. But the best part, she says, is the reaction they get from customers. “So many people are so stressed out all the time. Customers come in and have that childlike joy in something so little. Seeing how happy it makes them and giving them something they haven’t seen since they were a kid, it’s wonderful.” / BJ

Homemade truffles are one of the Sweet Shoppe’s bestsellers.

¦ tricks of the trade ¦

BY MARIO FORTIN

BEST IN BREAD

A loaf of bread’s scorecard is dependent on the consumer. There is no bad bread, only different types of bread and personal likes or dislikes that create expectations and determine the criteria we use.

People often ask me who makes the best bread.

Before comparing the difference between bread made in an artisanal or industrial way, it is necessary to define the quality criteria of the bread.

First of all, the quality is comparable to the taste. Both are personal; either you like something or you don’t. To me, there is no bad bread, only different types of bread. It is up to each person to choose something that meets his or her own expectations.

The quality of bread can be determined by the following criteria:

CRUST

}bread can smell rancid because of the presence of wheat germ.

• Sourdough bread can be perceived as over date because of its very pronounced acidic taste. It is necessary to like the taste of sourdough to appreciate it.

SHAPE

• Sliced breads are baked in pans. The shape will change only by the height of the bread, because the mould defines the length.

• Baguettes, round loaves (miche) or other shapes of bread have to be controlled to offer constant symmetries from day to day.

• The volume of each kind of bread is determined by the weight. It will vary according to every type of dough, but should be constant for every variety.

There is no bad bread, only different types of bread.... Every type of bread has its market, and the consumer must decide what he or she prefers.

• Thicker and crunchier for a crusty bread, or bread baked on a deck oven

• Thinner and softer for the sliced breads, such as enriched white or whole wheat

• Even finer and softer for bread rolls (hot dog, hamburger, etc.)

• Different bread baked in a pan or baked without a mould

ASPECT OF THE CRUMB

• Open or dense, according to the fabrication method

• Whiter and more closed for enriched white breads

• Darker and more open for artisan breads (baguette or ciabatta)

AROMA AND SMELL

• Differing according to the fabrication method

• Long fermentation bread brings more acidic aromas while bread made in no time dough will smell of yeast and not the fermentation.

• Enriched white bread can have a smell of freshness, while complete

FLAVOUR OF FERMENTATION/ ALCOHOL

• It is certain that the dough made sour (levain) loosens more flavour than no time dough with a lot of yeast.

• A bread’s flavour is developed by the given time of fermentation. Sliced breads from industrial bakeries are also made from yeast sponge (levain). There are several types of pre-ferment or levain and it is from there that the flavours will change, from one baker to another.

UNIFORM BAKING

Well-baked bread will have a better shelf life, however, time of baking will change according to every variety of bread and oven. Uniform baking often makes the difference between one baker and another.

GOOD DISTRIBUTION OF BREAD TOPPING

• For a question of general appearance and cost. The quality is relative to each person,

The quality of bread depends on the consumer’s preference in taste, texture and appearance.

according to what we like.

We cannot compare an enriched white bread and a baguette au levain, because we can like both depending on the make. In a restaurant, it would be difficult to serve toasts made with baguette, or serve white pan bread with a cheese plate. Every type of bread has its market, and the consumer must decide what he or she prefers. Bread is often blamed as the root of weight gain. In my opinion, the bread cannot be blamed – weight gain comes from what we eat bread with. For example, cretons and pâtés of liver are good, but we reprimand the bread even though these toppings are calorie rich. A French baguette is the bread with the fewest required ingredients for manufacturing: flour, water, yeast or preferment and salt. The addition of sugar and fats controls the thickness and the flexibility of the crust. We cannot make soft rolls (hot dog or hamburger buns) without sugar and without fat, because they will be crusty. We have baking habits and tastes in Canada that are very different from France. Here, people like soft crust and prefer a baguette than keeps as well as sliced bread. It is the composition that makes the difference and not the quality. / BJ

Mario Fortin is an international bakery consultant and owner of FORMA-LAB, consulting services to bakers and suppliers. If you need technical information, send your question to info@forma-lab.com.

BAC Challenges CFIA on New Highlighted Ingredient Guidance

BAC has challenged the Canadian Food Inspection Agency regarding the need and requirements for new “clarification” of policies surrounding the use of highlighted ingredient or flavour claims on product names and labels. In the baking industry, these types of names range from multi grain breads to blueberry muffins. While CFIA claims the additional policies are necessary to ensure labels are not misleading, BAC has questioned both the need and lack of industry consultation associated with the policy development.

In 2003 CFIA released a regulatory proposal on “Clarifying the Labelling Rules for Highlighted Ingredients, Flavours and Sensory Characteristic Description”. The subsequent industry consultation identified numerous challenges with the proposed discussion paper and the regulatory initiative was largely tabled. CFIA did however use the Guide to Food Labelling as a means to exert further requirements on the use of highlighted ingredient or flavour claims.

This past summer, CFIA produced a new policy document offering to further restrictions that could have significant industry implications on everything from listing percentage of grains used to limiting the use of traditional bakery names such as butter tarts.

In BAC’s response to CFIA, the association noted that CFIA has made many broad yet unsupported claims regarding the need for new restrictions, including the following statement:

“Industry associations have recently expressed renewed interest in finalizing and posting the updated Guidelines.” History on this issue has shown that only one farm-based group has been advocating for these rules as a means to increase demand of their product. BAC also noted that the broad-based and unsupported statements were the same rationale provided by CFIA with the original 2003 consultation and that the Agency was never

transparent in quantifying the breadth of consumer and industry requests or concerns.

BAC also raised questions regarding the CFIA consultation process itself. BAC notes that there has been no formal outreach by CFIA on this subject since 2007, which has left many substantial baking industry issues unresolved. While CFIA does claim in the recent draft Guidance document to have had further industry consultations, BAC has to-date been unable to confirm this with other food associations. As a result BAC has requested CFIA be transparent and identify which groups CFIA has been speaking with and when.

Finally, BAC has raised serious concerns regarding the final decision making related to the overall consultation process. BAC noted that the CFIA consultation did not disclose which CFIA officials will be making decisions on the Highlighted Ingredients and Flavours document along with the criteria they will be using that could have widespread implications for Canada’s bakers.

BAC has requested a suspension of the current consultation and meetings with senior CFIA management to address these serious outstanding concerns.

BAKERY CONGRESS 2013

is more than just a trade show

The event will feature Exhibitor Product Seminars that will be held each morning before the trade show and also a feature area on the trade show oor.

May 5 & 6, 2013

PNE – Forum Building – Vancouver, BC

Western Canada’s only baking industry trade show & conference featuring almost 45,000 square feet space.

A perfect opportunity to meet quali ed buyers, increase brand awareness, launch new products & services, write orders, and network with the industry.

EXHIBITOR PROSPECTUS

Produced by:

Bakery Congress 2013 trade show and conference returns to Vancouver May 5 & 6, 2013 after the SOLD OUT and successul event in April 2009. The 2 day event at the PNE – Forum Building is spread over almost 45,000 sq. ft. trade

EXHIBITOR PROFILE:

Baking ingredients , baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve, etc.) and equipment manufactureres, wholesalers, disributors, brokers including allied services & technology providers.

Bakery Congress 2013 will provide the best selling opportunity of the year. For attendees, the decision is just as clear –when all the best ingredients, products, equipment, services and innovations are in one place, at one time, there’s no better place to shop around. That’s why allied trades and bakers rely on Bakery Congress 2013 for the complete picture of the latest trends.

As an exhibitor you can:

• meet industry professionals from Western Canada.

• do business… book orders, make new deals, buyers in the baking industry.

• sample your products to show how good they taste or demonstrate how well your equipment and services work.

• launch new products, new merchandising programs and new promotions to get sales moving.

• attract new customers, cater to existing customers and win back former customers.

• competition, take a measure of new trends.

• hold your annual sales meeting during Bakery from Western Canada’s most important industry event.

Exhibit space rates: ( prices are excluding applicable taxes)

Minimum exhibit size is 10 ft x 10 ft = 100 sq.ft.

Various sizes and configurations can be accommodated

Single In-Line Booth (10’ x 10’ unit) $1,875

Corner premium (exposure on 2 sides) additional $250

Exhibit space cost includes the following:

✔ Draped booth – 8’ high x 10’ wide backwall, 3’ high railing drape to aisle

✔ Company listing in Official Show Guide published by Bakers Journal Magazine (if contracted and paid by printing deadline) or in On-Site Addendum (if contracted after Official Show Guide printing deadline)

✔ Materials handling from loading docks to booth

✔ 24 hour perimeter security coverage

✔ 5 exhibitor badges per 100 sq.ft. (up to a maximum of 25 badges)

BAC members will receive the following additional benefits:

✔ A $200 discount on every 100 square feet of space

✔ A $50 Discount on hot link to company web-site

Bakery Congress 2013 is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.

Produced by:

To reserve your booth and for more information please contact: Baking Association of Canada 7895 Tranmere Dr, Ste 202, Mississauga, ON L5S 1V9

Tel: 905-405-0288, 888-674-2253 Fax: 905-405-0993

E-Mail: info@baking.ca www.baking.ca

BAC

BAKERY CONGRESS 2013

is more than just a trade show

The event will feature Exhibitor Product Seminars that will be held each morning before the trade show and also a feature area on the trade show oor.

May 5 & 6, 2013

PNE – Forum Building – Vancouver, BC

Western Canada’s only baking industry trade show & conference featuring almost 45,000 square feet space.

A perfect opportunity to meet quali ed buyers, increase brand awareness, launch new products & services, write orders, and network with the industry.

Produced by:

Please note all registrations received after Nov. 7th will require a credit card payment. No refunds will be given.

Please list names of all attendees: (attach separate sheet if necessary)

Chair

Albert A Ch A pter:

Pete Plaizier, The Good Oven

Atl A nti C Ch A pter:

Dave Bryson, P&H Milling Group

b C Ch A pter:

Chair

Vice Chair

Secretary

Treasurer

Entertainment Directors

Membership Directors

Education Directors

Past Chair

Member-at-large

Chair

Vice Chair

Membership

Education

Social

Treasurer

Secretary

Past Chair

Member-at-large

Gary Humphreys, Dawn Food Products

Tony Llewellyn, Snow Cap

Christian Mitzel, Qzina Specialty Foods

Randall Winters, RF Bakery Equipment

Nicole Higgins, Kerry Ingredients

Ralf Tschenscher, Lesaffre Yeast

Ron De Laet, Weston Bakeries Limited/Ready Bake

Martin Barnett, Vancouver Island University

Jack Kuyer, Valley Bakery

Liz Jang, Vancouver Community College

John MacKenzie, Anita’s Organics

Sheri Castellarin, Snow Cap

Jesse Lamb, BakeMark Canada

Jos Naan, BakeMark Canada

Ont A ri O Ch A pter:

Phillip Lee Wing, The Food Development Group

Phil Robinson, Dawn Foods

Leon Bell, ADM Milling

Ira Day, Prosperity Foods

Kate Nugent, Baker Street Bakery

Tom Nowak, Lallemand

Dieter Claassen, Del’s Pastry

Stephanie Jewell, Baker’s Journal

Frank Safian, P&H Milling Group

Maurice Corsi, Nealanders

Austin D’Sousa, Dawn Foods

Jean-Charles Madour, Lallemand

Danny Peroff, Olympic Wholesale

Kate Tomic, Nealanders

LOVE YOUR OVEN

Behind every great baker is a fleet of equipment that is essential to producing the vast array of goods that customers have come to expect. The oven is of paramount importance, used so often its presence can be taken for granted. While unpleasant, malfunctions and breakdowns can happen, and it’s important to keep your ovens in top working order to avoid lost time, money and business.

Each type of oven is different, and requires its own unique cleaning and maintenance. These tasks should never be overlooked. Trevor Seppanen, general manager of maintenance at R.G. Henderson Commercial Food Equipment Parts & Service, based out of Toronto, says best practices are subjective to the make, model and use of the equipment, but his mainstay is applicable across the board. “Use it properly – don’t abuse it – and clean it well and correctly.”

Ovens should be cleaned daily, Seppanen says, suggesting bakers create a cleaning schedule, beginning with determining the needs of that particular oven. These requirements depend on several factors, including how often the oven is used and what it is used for.

}Mark Engels and his wife, Valerie, own Bubby Rose’s Bakery and Café in Victoria, B.C. The store has a wide variety of baked goods and pizzas on the menu, and cooking the latter can be messy. Bubby Rose’s pizzas are baked on parchment because of how difficult the stones inside their deck oven are to clean.

Regular oven maintenance is essential to preventing breakdown and avoiding lost time, money and business.

“If a piece of equipment isn’t shutting properly and heat is seeping out, there are potential effects on what is baking, and it can cause the machine to break down.”

overlook the exterior.

“We scrape [the stone] down now and then with a pizza peel or a large spatula . We don’t cook anything directly on the stone, though,” he says. Use your discretion in coming up with a routine that works for your operation.

Clean the oven cavity daily and remove any food or debris near the cavity drain of a combi-oven. Apply vegetable oil to the cast iron burners of a range to prevent grease buildups, and remove the top grates to clean underneath. And don’t

“We clean the exterior because it’s visible to the public and it doesn’t look nice or feel nice – as the smoke rises, it tends to tinge the stainless steel in different colours of gold, brown and black,” Engels says.

Besides daily cleaning, Seppanen recommends the following procedures to ensure your oven remains in prime shape:

STEAMERS AND COMBI-OVENS

Consider the following tips in maintaining your steamers and combi-ovens:

• Power off the unit and blow it down once a day.

• Wipe down door gaskets.

• Leave compartment doors open when not in use.

• Wash removable air filters regularly.

• Clean up food and debris near drain in cavity.

• Replace any needed filters on water supply lines, if and when necessary.

• Only use your fingers when working with the control panel. “Sometimes, staff can be lazy and use a fork to reach over to set the time. The next thing you know they’ve cut a hole in the pad and it’s very expensive to replace.”

RANGES AND BROILERS

The following should be taken into consideration when using ranges and broilers:

• Burn out open-top burners.

• Never use tin foil in the oven. “In certain applications, this makes

the equipment too hot, which causes it to break down prematurely. Lots of people like to put tin foil in the bottom of the oven. But when dirt and grime get underneath of it, you’re actually making it worse because it keeps the heat down.”

• Clean any spills in oven cavity immediately.

CONVECTION OVENS

To help keep the convection oven in proper working order,

• keep doors open when not in use,

• clean any spills in oven cavity immediately, and,

• never use objects to press on overlay.

As part of your regular maintenance routine, double-check things that may be overlooked. “If any of your ovens have filters on them, it’s very important to ensure they are cleaned regularly,” Seppanen says. Ensure any motors are free of dust and debris. Check that there are no tears or rips in door seals and double-check that all handles work and lock properly. “If a piece of equipment isn’t shutting properly and heat is seeping out, there are potential effects on what is baking, and it can cause the machine to break down.”

It is wise to occasionally have your ovens looked at by a professional. Like cleaning procedures, frequency depends on the type of business and equipment, and how hard it is being used. “In some cases we do quarterly inspections, in some cases we do semi-annual or annual,” Seppanen says. “Generally, if your equipment is kept relatively clean, it may not need much regular maintenance.”

Proper care and maintenance will help ensure you get the most out of your investment. As Engels notes, a malfunctioning or broken oven can cause many inconveniences.

“In our case, we would have to literally take out furniture, display cases and a window, and use a crane to remove and replace our deck oven. It’s something you want to look at as a very long-term investment.” / BJ

TIPS FOR OVEN TLC

• Do a walkthrough of your establishment and make a list of all equipment. Determine when and how each item is used and how often it needs to be cleaned.

• Note the areas of the building that may be overlooked when it comes to cleaning (for example, light fixtures, floor drains and shelves).

• Record any current cleaning prcedures and determine the specific cleaning needs of each item. These depend on several factors, including the type of food you serve, rate of ventilation in the kitchen, how often each piece of equipment is used and the proximity of the area to he food being prepared.

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Ultimate sanitation. The heavy duty stainless steel design with gap-free and self-discharging mixing chamber prevent product cross-contamination and satisfy the most rigorous standards.

Tailor-made. Four machine sizes, two surface finishes, and numerous options allow an optimal adjustment to individual requirements.

High throughput capacity. High mixing capacity due to extremely short mixing and fast discharge times.

Easy maintenance. Easy to operate, easy to clean.

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Innovations for a better world.

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¦ business advisor ¦

BY BRUCE ROHER AND LEWIS RETIK

LABEL LAW FOR WHOLESALERS

Here are the facts you need to know before opening a wholesale bakery. Label laws evolve, so be sure to keep yourself up to date on what's required of you and your bakery packing.

You’ve decided to establish a bakery wholesale business of providing quality pre-packaged baked products to supermarkets and retail stores. When preparing your business plan, you should consider the following food label requirements.

GENERAL LABEL REGULATIONS

There are numerous requirements relating to the labels of pre-packaged foods sold in Canada. While most food policy is established by Health Canada, the Canadian Food Inspection Agency is responsible for enforcement of food labelling requirements, including monitoring compliance, inspecting manufacturers and issuing fines when necessary.

}(ingredients of ingredients) must be declared for some ingredients.

• The net quantity of bakery products may be by numerical count and/or weight, depending on the product. For example, a numerical count must be provided for dinner buns or rolls in a package whereas the weight must be designated for brownie squares.

ALLERGENS

There are regulations for the labelling of allergens, glutens and sulphites. In recent years, food allergies and intolerances have come to the forefront in the food industry, making it critical to have appropriate labelling. If, for example, an individual who is allergic consumes peanuts, the result can range from adverse reactions to anaphylactic shock or even death. Similarly, for those suffering from celiac disease, consumption of gluten can result

In recent years, food allergies and intolerances have come to the forefront in the food industry, making it critical to have appropriate labelling.

All labels must include, among other things: a nutrition facts table, an ingredient list, a net quantity declaration, the durable life date (“best before”) of the product and the name and address of the responsible party. Furthermore, the mandatory information must be in both English and French. Nutrition content and other general claims about a product (for example, natural, organic, pure, no preservatives and gluten-free) are also regulated and the product will have to meet established criteria.

Then there are additional requirements and considerations for many of the labelling criteria:

• Nutrition facts tables must be in a prescribed format and there are rules for calculating the nutrition content.

• Ingredients (including food additives used in accordance with the section B.16.100 of the Food and Drug Regulations) must be listed in a certain order and components

in long-term health complications. Health Canada has implemented labelling requirements for the following foods to be listed on food labels whenever they (or their protein derivatives) are added to pre-packaged foods. These labellings apply whether the foods are added as ingredients or components of ingredients.

1. Food allergens – Any protein or modified protein derived from any of the following foods:

a. Almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios or walnuts

b. Peanuts

c. Sesame seeds

d. Wheat, kamut, spelt or triticale

e. Eggs

f. Milk

g. Soybeans

h. Crustaceans

i. Shellfish

j. Fish

k. Mustard seed

2. Gluten source – “Any gluten protein [or modified protein] from

Keep an eye on changes to Canada's labelling laws.

the grain of any of the following cereals or the grain of a hybridized strain produced from at least one of the following cereals: barley, oats, rye, triticale or wheat, including kamut or spelt.”

3. Sulphites – “When either directly added to a food or when the total amount of sulphites present in the food is 10 parts per million or more.” Manufacturers must declare food allergens, gluten sources and sulphites by name either in the list of ingredients or in a “Contains x” statement at the end of the list of ingredients.

EXCEPTIONS

Baked goods packaged by the clerk at the time of sale are not considered pre-packaged and are therefore exempt from the labelling requirements. Baked goods packed from bulk at retail are exempt from the list of ingredients and may be exempt from the nutrition facts table requirements. Pre-packaged baked goods sold in individual servings for immediate consumption are exempt from the nutrition facts table requirement, as long as they have not been subjected to a process or special packaging to extend their durable life. It is possible to lose these exemptions, for example, if a nutrition content or health claim is made. / BJ

Bruce Roher is a partner in the business valuations practice at the Toronto office of Fuller Landau LLP, Chartered Accountants. He can be reached at broher@fullerlandau. com or at 416-645-6526. Lewis Retik is a partner in Gowlings’ Ottawa office in the area of corporate commercial and regulatory law. He can be reached at lewis.retik@ gowlings.com or at 613-783-8849.

The Can-do Condo.

No mumbo jumbo – just the MIWE condo: • The real hearth baking oven for all types of baked goods such as breads, rolls, muffins, cakes and pies, can even be used for cooking

• Standard digital controls with 30 baking programs, 8 of which are direct preset keys • 5 baking phases per program

• Separate top and bottom temperature controls with heat intensity controls for each • Intense steam for excellent crust formulation for all artisan hearth baked breads • Available in so many sizes and deck configurations that for sure we have the right oven for your operation. Sounds charming? That’s what it is! Call us today. www.miwe.com

From cake toppers to dough machiness, Bakers Journal keeps you “in the know.” FOR MORE on new products for the baking industry, check out our website, www. bakersjournal.com.

New items from DecoPac

Two new items are available from DecoPac, just in time for NFL season and the return of Finding Nemo.

The 2012 NFL season kicks off on Sept. 5. Be the Game Day bakery destination for your football fans this season by stocking your bakery with NFL team DecoSets and

DecoPics for all the fun treats that complete the party. Finding Nemo is back in theatres on Sept. 14 in 3D. Nemo, Squirt and Mr. Ray are perfect for celebrating the fun underwater theme that is ideal for pool parties and water park parties! www.decopac.com

Dough extruder from Unifiller

Unifiller’s Dopositor, a cookie dough extruder, aims to optimize production by increasing yield, while reducing product waste and strain. Easy to set up and clean, the Dopositor includes an integrated conveyor, parchment paper feed, 75-pound hopper capacity and

the ability to cut cleanly through inclusions.

Other features include:

• portable, stainless steel design

• up to 99 recipe storage capacity

• optional knife blade or wire cut-off

• high-traction rollers for weight control

• no heat-transfer design

The Dopositor is built to accommodate a wide range of products including bars, scones, pie dough, cookie pucks, sugar cookies, glutenfree, brownies and frozen cookie production. www. unifiller.com

Glanbia Nutritionals expands ingredient range

Glanbia Nutritionals has expanded its OptiSol 5000 range to introduce OptiSol 5300, an all-natural guar gum replacer.

OptiSol 5300 offers up to 40 per cent cost savings over guar gum and other gum systems.

Derived from flaxseed, OptiSol 5300’s fibrous hydrocolloid mucilage and protein network provide synergistic functionality for a broad range of applications, including flat breads, gluten-free baked goods, bakery mixes, breadings and batters. High in both fibre and protein, it offers excellent moisture migration control properties and the ability to bind both fat and water for improved texture and crumb structure, increased volume and extended shelf life. www. glanbianutritionals.com

Coming soon The Ultimate Brownie Contest from

Stay

Brownie.indd

• E-mail: info@megartsystems.com • Website: www.megartsystems.com

Bakery For Sale in BeautiFul kelowna, BC – Wholesale business, family owned and in business Since 1949. Potential for growth. Asking $169,000. For more information Please Call 250762-2277.

Bakery For Sale – Abbotsford, BC, Olde Towne Bakery. Family-owned, downtown bakery for sale. Specializing in cakes, buns, breads, and sweets. Growing Wholesale business to local restaurants. Sale includes all equipment, bakery management software, tools and recipes. Asking $75,000 OBO plus inventory at date and time of purchase. Contact: 604-850-3591 or email me at: bakeryoldetowne@ shaw.ca.

¦ the final proof ¦

BY JANE DUMMER, RD

A GOLDEN SOLUTION

Canola is still gaining ground seven years after the removal of trans fat as consumers get savvier about the kinds of fats they eat

Seven years ago, Canada became the first country in the world to introduce mandatory labelling of trans fat on pre-packaged foods. The intent was to help consumers make healthy food choices. This has kept commercial bakers busy reducing and eliminating trans fat in their products. One solution to achieve a healthier nutrition profile and reduce both saturated and trans fat can involve canola oil.

Shaunda Durance-Tod, a registered dietitian and the CanolaInfo manager at the Canola Council of Canada, explains.

}“In the early 1970s, canola was developed using traditional plant breeding techniques to significantly reduce the levels of erucic acid and glucosinolates that were found in the parent rapeseed plant.” The name canola is a contraction of Canadian and ola, which means oil. “Canola is low in saturated fat, has a high amount of monounsaturated fat and it is a healthy alternative for sources of trans fat.”

claim for canola oil’s ability to reduce the risk of heart disease when used in place of saturated fat.

Once harvested, canola seeds are crushed and the oil contained within the seed is extracted. The average canola seed is 45 per cent oil. Companies such as Dow AgroSciences and Cargill are offering canola oils from proprietary seeds with high oleic and low linolenic fatty acid profiles to their industrial and food-service clients. Dave Dzisiak, commercial leader for grains and oil with Dow AgroSciences, states, “The largest-growing sector for these custom oils is the baking industry. We are working with manufacturers and smaller bakers, creating canola oil blends to offer a healthier nutrition profile while maintaining taste, functionality and shelf life.”

With universal recommendations (from Health Canada, among others) for

“With using the high oleic canola oil blend, there was not only an improved nutrition profile, but there was also no flavour difference and it did not change the original shelf life of the products.”

The name canola is a contraction of Canadian and ola, which means oil.

fry option and do not break down with the high heat. Watt adds, “Many doughnut shops in the U.S.A. are using this choice to provide their consumers with an improved nutrition profile for the doughnut category.”

One of the most commonly used packaging elements impacting food purchase is the ingredient list. Consumers are becoming more aware of the types and quality of fat. According to the International Food Information Council (IFIC), 66 per cent of consumers use the ingredient list to specifically look at the type of fat or oil the product contains. Canola is the second most widely used oil in the North American food industry. Production of canola continues to rise with worldwide lifestyle issues, such as cardiovascular disease and diabetes, also increasing. Simple dietary changes such as using a healthier cooking oil can make a difference to achieving a more balanced diet. In 2006, The United States Food and Drug Administration (FDA) authorized a qualified health

consumers to avoid solid, saturated fats and trans fat and replace them with a liquid oil containing polyunsaturated and monounsaturated fats, there are many examples in the baking industry of reformulations and switches to the more healthful oils, such as canola. Aubrey Williams, senior director of research and development and technical services for Dare Foods, explains, “Dare started making changes to their fat blends to help achieve the Health Check program criteria [a third-party front-of-package labelling program] for some of their products. With using the high oleic canola oil blend, there was not only an improved nutrition profile, but there was also no flavour difference and it did not change the original shelf life of the products.”

Keeping with the “all foods can fit in moderation” mantra, let’s check out what is happening with the doughnut side of baking and these newer oils. Lloyd Watt, manager of the industrial/bakery division at Richardson Nutrition, says high oleic canola oils provide a stable, long-lasting

The demand for baked items with high-quality ingredients and better nutritional stats has never been greater. Nearly a decade after nutrition labelling became mandatory, consumers are insisting on healthier, clean ingredient lists. Health professionals continue to recommend reducing saturated fat and eliminating trans fat from the diet. This movement has provided a vast opportunity for canola, one of Canada’s largest crops, to grow and flourish. / BJ

For more information on canola oil and what it can do for your baking, check out these great online resources.

www.canolainfo.org http://www.canola-council.org/

Jane Dummer, RD, is a leading dietitian for the Canadian food and nutrition industry. Jane offers services specializing in agri-food, functional foods and food safety. For more information, visit www.janedummer.com.

Good listeners make good business partners.

As a Dawn customer, you have more than 90 years of bakery knowledge and expertise on your side. And as we make changes by adding new products and solutions to our services, we want you to know that you still have our undivided attention. We’ll continue to listen carefully to you and bring you our insights and resources to help you grow your business because we’re committed to helping you succeed. After all, a good partnership is more than just listening to each other, it’s about growing together.