October 2016 by annexbusinessmedia

Widening Your Digital Door

BY DOUG PICKLYK

SHOW BUSINESS

Way back in early May I had the opportunity to attend Bakery Showcase 2016, the Baking Association of Canada’s national trade show and conference, and I was thrilled by the level of interest and familiarity bakers from across the country had with this magazine, especially our resident chef, Jake the Baker

I was also impressed by the willingness of both exhibitors and attendees at the event to share details with me about their businesses and how they see the industry changing.

For the most part, despite a relatively stagnant economy, most everybody I spoke with was positive about their businesses.

Exhibitors were keen to share how their latest product or service was meeting the demands of current consumer trends, and bakers were inspired by the equipment or ingredients on display imagining ways to innovate and move their operations forward.

Shows like these are great windows into an industry, and Showcase 2016 provided a glimpse into the mood of bakeries within Canada. This month I’ll be travelling to Las Vegas to experience the International Baking Industry Exposition where I expect to be presented with a flood of technical information, up-to-date consumer trend reports and a pleasing assault to my senses including amazing aromas, fresh tastes and colourful eye-catching displays.

Already some exhibitors have been sharing small details about their booth highlights. But for attendees, beyond the search for new equipment to make your bakeries more efficient, there is an educational program with over 90 sessions on a vast array of topics covering all aspects of the business.

}It was during a lunch break at Showcase 2016 when I shared a table with a gentleman from Calgary who opened my eyes to a different aspect of the business.

And of course there is the casual networking that can also be very beneficial. In fact it was during a lunch break at Showcase 2016 when I shared a table with a gentleman from Calgary who opened my eyes to a different aspect of the business. It was his daughter who owned a bakery business, and he took the time during our brief encounter to educate me on some of the challenges of sourcing ingredients and general supply chain management issues for bakeries. I treasure those valuable insights that were gleaned from a completely random meeting.

Sometimes, despite all of your planning, it’s chance meetings like that (or stumbling across an exhibitor you’ve never heard of that has just the solution you’re looking for) that makes the trip to these events so rewarding.

That’s the great value behind attending trade shows and industry events of all sizes, whether local or international. Of course it’s often challenging to schedule time away from a business that requires plenty of hands-on attention, but being able to get a broader perspective on the industry whenever you can is very important. The sights, sounds and messages shared among a large group of individuals with a common interest in baking can only serve to be inspirational and lead to productive innovation.

For those unable to make the trip to Vegas, I’ll be sharing a report in the months ahead. But while I’m there I do expect to stumble across a number of Canadians walking the halls and taking in the sessions of IBIE 2016, and if I’m lucky I’ll be able to share a lunch table with one of you and learn even more about what makes this industry tick. / BJ

OCTOBER 2016 | VOL. 76, NO. 8

EDITOR | Doug Picklyk editor@bakersjournal.com 416-510-5206

TECHNICAL

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briefly | Extending organic wheat supply in North America; Canadian chocolate wins Golden Bean; Sensobus at Toronto-area shopping mall | FOR MORE baking news, check out our website, www.bakersjournal.com

Ardent Mills expanding organic wheat capacity

Working towards a goal of doubling the number of organic wheat acres in the U.S. by 2019, Ardent Mills has expanded its organic wheat producer program to include a total of seven U.S. states (Colorado, Idaho, Kansas, Michigan, Nebraska, Texas and Wyoming) and the province of Saskatchewan. The company will soon also have a total of eight organic-certified milling and packaging locations along with a storage facility. “Since our initial announcement, we have continued to see growing demand from restaurants and food companies for organic wheat flour for use in fresh, packaged and menu recipes,” states Ardent Mills CEO Dan Dye in a company release.

Puratos Sensobus arrives in Canada

In late August the Puratos Sensobus, a fully-equipped sensory analysis lab on wheels, pulled into the Toronto Premium Outlet mall located just West of the city. The mobile research set up is a service the ingredient company offers to customers seeking to perform product testing in specific locations. The Puratos team conducts the custom projects onboard the trailor, which is set up with eight tasting booths equipped with computers where consumers input their immediate response to a selection of bakery items. The Sensobus concept was developed by the Puratos Group in Belgium in 2005, and now the service travels across Europe and North America annually.

Citing the Organic Trade Association’s (OTA) 2016 Organic Industry Survey, the release states that almost six per cent of total breads and grains sold in the U.S. are

Hummingbird Chocolate wins Golden Bean

A small chocolate company called Hummingbird Chocolate Makers based in Almonte, Ont. has claimed the top prize at the international 2016 Academy of Chocolate Awards. Owned by Erica and Drew Gilmour, it was Hummingbird’s Hispaniola 70 per cent cocoa bar that beat out 14 other gold winners this year to claim the top Golden Bean award.

Hummingbird becomes the first Canadian-based company to win the top prize. Over 580 different chocolates

organic, and according to OTA data there was an 8.5 per cent increase in organic breads and grains sold in 2015 over 2014.

“By planning and launching regional and national products, we can deliver supply assurance and scalability,” said Ardent Mills director of specialty, risk management, Shrene White in the company release. “Since 2015, we’ve added organic durum, organic cracked wheat and organic spelt to our product mix, which also includes organic whole wheat flour, organic bread wheat flour, organic all-purpose wheat flour and organic pastry flour, various ancient grains and breads made at our Innovative Bakery Resources (IBR) facility.”

from around the world were entered in the awards. In addition to gold and the overall prize for its Hispaniola bar, Hummingbird also won three silvers and a bronze.

Treasure Mills boosts output

Treasure Mills Inc., a health-conscious baked goods manufacturer located north of Toronto in Aurora, Ont., has received $100,000 in government support to improve its operational efficiency and capacity.

The funding, part of the Growing Forward 2 program (a federal-provincial initiative in Canada’s agri-food and agri-products sectors) assisted with the installation of automated baking and washing equipment and improvements in refrigeration and drainage systems.

“This investment has helped us to implement important technical improvements at our Aurora facility, which are helping us to better serve our customers and grow our business,” said Robert Johnson, president, Treasure Mills Inc. in a government release.

Operating in a nut- and peanut-free facility with more than 30,000 square feet of production space, the upgraded equipment has reduced Treasure Mills’ production costs by 10 per cent and increased output by 200 per cent.

Starbucks introducing almond milk to stores

Responding to high customer demand, Starbucks announced that it will begin rolling out Starbucks Almondmilk across over 4,600 stores in the U.S. beginning early September, with national coverage expected by the end of September.

According to a company release, the almond milk option can be used in any handcrafted Starbucks beverage for an additional 60-cent charge. The new almond milk offering joins soy milk and coconut milk as nondairy alternatives available at the coffee chain. The company first introduced soy milk to its stores in 2004, and coconut milk was added in February 2015.

The Starbucks release cites a Mintel Data report that indicates that more than half (58 per cent) of all U.S. adults consume non-dairy milk, and almond milk is the most popular option with 60 per cent of the non-dairy market.

“We created our own almond milk recipe to complement our hot, iced and Frappuccino blended beverages,” said Yoke Wong, manager on Starbucks beverage R&D team in the company release. “The almond butter in our almondmilk adds body and complements the roasty notes of espresso,” added Wong.

The company states that an eight-ounce serving of Starbucks Almondmilk has just three grams of sugar, compared with 12-13 grams of naturally occurring sugar in two per cent dairy milk.

FDA releases FSMA draft guidance

As the U.S. Food and Drug Administration (FDA) moves forward with the implementation of the Food Safety Modernization Act (FSMA), the agency has issued a new draft guidance document online to help industry comply with certain requirements in the Preventative Controls for Human Food (PCHF) rule.

In a release sent out by the FDA, it notes that the FSMA incorporates the most sweeping reform of U.S. food safety laws in more than 70 years. The Act was signed into law by President Obama on January 4, 2011, and the first major compliance dates were set to begin September 19 for large food facilities.

These large human food companies will need to come into compliance with the Current Good Manufacturing Practice, Hazard Analysis, and RiskBased Preventive Controls for Human Food rule.

The new draft guidance issued by the FDA is intended to help industry

comply with certain (PCHF) requirements including:

• A written food safety plan (FSP);

• Hazard analysis;

• Preventive controls;

• Monitoring;

• Corrective actions;

• Verification; and

• Associated records.

The first draft guidance involves five chapters that have been made available for public comment. The eventual multi-chapter guidance (14 chapters in all) will continue to be published in parts as completed. The agency plans on releasing all chapters of the draft guidance by early 2018.

¦ concepts for success ¦

BY DIANE CHIASSON

FALL SEASON PROMOTIONAL IDEAS

It’s time to celebrate the harvest of wonderful fruits, vegetables and delicious earthy flavours.

Fall is jam-packed with activities, holidays and events like back-to-school, Thanksgiving, Halloween, the start of several sports leagues and much more. And before you know it, the holiday season will be upon us. Fall is also the time to celebrate the harvest of wonderful fruits, vegetables and delicious earthy flavours. There are plenty of opportunities this season to gain new customers and keep your current customers coming back for more. Take advantage of the power and low cost of social media, as well as e-mail marketing to promote your events and specials. Consider these seven ideas to promote your bakery this fall season:

}HARVEST FESTIVITIES

some chewy fudgy brownies, pumpkin cheesecakes, chocolate passion fruit macarons, followed by 12 different varieties of baked-fresh daily cookies and some full-size and mini-individual fresh fruit pies. Whatever your customers’ passion, your bakery is sure to satisfy their sweet tooth. You need to find a way to create a signature dessert or something unique and fun that will get your customers spreading the word to their family, friends and colleagues.

HOST SPECIAL EVENTS AND CLASSES

When you host special events and classes at your bakery, you will not only show off your expertise but it will also give you an opportunity to build strong relationships

When you host special events and classes at your bakery, you will not only show off your expertise but it will also give you an opportunity to build strong relationships with your existing customers and a chance to turn fans into regular customers.

Fall celebrates some of the best seasonal food products like squash, apples, pears, pomegranates and much more. Hold an annual Harvest Celebration at your bakery featuring local foods and develop a special Harvest menu in addition to your regular menu. Decorate your operation with pumpkins, gourds, sheaves of wheat, leaves and other appropriate items to create the perfect fall atmosphere.

OCTOBER IS ‘SWEET MONTH’

October is one of the most decadent months of the year. Did you know that October is National Dessert Month, National Cookie Month and National Caramel Month? You could start your day by serving some flaky all-butter chocolate or almond croissants, caramel brioche or some delicious peach mojito cupcakes. Then you could move on to a lunch or mid-day snacks menu with

with existing customers and turn fans into regulars. You could offer weekly classes on cake and cupcake decorating, bread making, bow and dot fondant cake classes, and fresh fruit pie making. It’s the perfect time to share your favourite recipes, techniques, stories and secrets with your customers. Promote your classes through your website, e-newsletters, social media channels and in your flyers.

CIDER DRINKS

START POSTING PHOTOS AND VIDEOS

Believe me, you only need a mobile phone to take photos or shoot videos. Dessert photos are highly effective social media content, so make sure you post unique photos of desserts on your Facebook and Instagram pages. Facebook not only provides the best way to post photos to reach your regular customers, but it also helps your faithful reach out to a large number of people who may not have heard of your bakery before. Make sure your photos are top notch as the quality will reflect the quality of your products to online customers. Consider showcasing ‘how-to’ videos like, How to Easily Frost a Cupcake or How to Pipe a Rose.

TEAM SPONSORSHIPS

Many community sports teams begin their seasons in the autumn, so consider sponsoring a team and hosting your team’s post-game treats every week. This will not only help bring in additional business on a weekly basis, but it will also get the name of your bakery out there in your community.

START YOUR MARKETING CAMPAIGNS TO GET HOLIDAY BUSINESS

Begin marketing to your customers about your holiday events as soon as the fall season approaches. Many companies begin planning their holiday parties as early as October, so now is the right time to start your promotions for the holiday season. / BJ

Nothing says fall like the smell of hot apple cider. Use scent marketing strategies by brewing hot apple cider near the entrance of your bakery to entice people inside. Create an entire menu of innovative alcohol-free cider alternatives and sparklers such as cranberry, apple-ginger, mango mint, Mayan chocolate or black-currant as well as apple-pie spiced, rosy cranberry and mulled ciders.

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 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

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Rethinking the traditional bread making factory for the new age | BY DOUG PICKLYK

INDUSTRIAL ARTISAN

ARTISAN

Thinking back to the early struggles of selling his vision for an industrial artisan bread factory to investors, Michel Saillant fondly remembers encouraging words he received from his mother: “Don’t give up,” she told him, “You’re so right for this project.” And now, over a decade later, his vision has become reality, and Boulart, the Montreal-based bread wholesaler, is achieving annual sales of over $50 million.

Born and raised in Montreal, Saillant (57) is a serial entrepreneur. After leaving high school he spent five years in California, where he opened one of the first juice bars in North America. He’s also restored vintage cars, built houses, and worked in the fashion industry. That combination of sales savvy, mechanical skills and design sensibility created a perfect foundation for his bread factory business.

Saillant’s introduction to the baking industry was in 2000 when he met the owner of the Au Pain Doré bakery in Montreal. As Saillant describes it, the artisan bakery was trying to industrialize its process and further expand the business, so he joined them, initially as a consultant and later as a vice president (his first real job). “That’s when I fell in love with bread making,” says Saillant. His new passion turned into a business quest. He saw an opportunity for developing the artisan bread market, but it would require a significant investment to build the factory. Unable to make it happen with Au Pain Doré, he left the company and in early 2004 began working on the business plan that would develop into Boulart.

Boulart was the first to launch the ciabatta baguette in North America. Michel Saillant, founder (pictured left), believes that product was critical to the success of the business.

}What I wanted to do was take my customers out of their traditional way of doing business, because the bakery business is (I’m sorry to say) a boring industry, and it shouldn’t be.

water content, no dough improvers, unbleached and untreated flour) at an industrial scale. “Once I was 75 to 80 per cent of the way there, that’s when I was convinced I could make it and went to see investors,” he says.

FUND RAISING

“I saw there was a gap between the artisan bread makers making high-quality low-velocity production, and the industrial operations that had velocity but not the quality of artisan bread,” he explains. He went to Europe to test his plan, making artisan bread (long fermentation, high

The project would require $15 million to get off the ground. Saillant shopped his plan to banks and venture capitalists. “It was very tough,” he recalls. “Banks were telling me to reduce the size of my project, but I knew it wouldn’t work if I had to make compromises.”

It took three years of knocking on doors, but Saillant refused to back down and he

was finally able to secure the funds. The factory opened in 2007, consisting of two make-up lines in a 55,000 sq. ft. leased facility in Lachine, a borough in southwest Montreal. He’s since purchased the building and the neighbouring property to create a stylish state-of-the-art 125,000 sq. ft. space. “It’s the pride of the Lachine,” says Saillant.

PRODUCTION FLOW

The clean factory now operates three stainless steel automated bread making lines, where nobody touches the product. Even the packaging is fully automated with robots picking up the products and placing them in the cases and straight into the blast freezer. From the beginning Saillant kept the project low key because he wanted to

take the market by surprise. He was determined to create a high quality product while being the most efficient at it. He’s convinced that when the bigger players in the business try to replicate his operation he’ll still operate more efficiently. “If you want to try to kill me with a price war, no problem, I can go for it,” says Saillant.

The only equipment that is truly unique to his operation is the laminated dough process. Together with engineers he’s

developed the technology to handle the production scale. It’s technology that was critical to the company creating its ciabatta baguette, a product Boulart introduced to North America. “And thank God for that ciabatta baguette, otherwise we would never have survived,” says Saillant. “Making a great bread doesn’t guarantee success,” he says, noting that he needed to deliver something unique.

At the beginning getting the operation running well was a challenge. “We were

throwing away 50 to 60 per cent of production,” he recalls. “The problem wasn’t product quality, it was consistency.”

Meeting the rigorous demands of large retail food service companies, like supplying sandwich bread for a large national coffee chain, required very precise specifications. “That level of precision is something we couldn’t do three years ago, but today having to meet those requirements has made our business better,” he says.

Making bread is a daily challenge and he credits his top-notch mechanical team for keeping the lines running. Production in the factory operates 24-hours-a-day, five days a week, and they can’t afford a breakdown. “If the line stops for even five minutes, we’re over proofing, or over fermenting, and that changes the spec of the product before it gets baked,” he explains. It’s a high level of preventive maintenance by his crew that keeps the operation running like clockwork.

SALES AGENT

Before the production lines were even up and running Saillant needed to land some large accounts, and he achieved initial success from two major Canadian grocery chains. He was able to secure private label products within each. “They took a real chance; they believed in me,” he says. Both wanted exclusivity from the start, something he couldn’t offer because he needed the volume. They relented.

Branding and design was also important to Saillant. From the beginning he worked with a brand design specialist. Every detail, including the business cards and letterhead paper quality was considered. He was new to the market, so the first impression was important.

The company name came from a street sign he saw in Paris. He thought Boulart was noble sounding, and it also combines boulangerie (bakery) and art.

“I’m not selling bread, I need to bring added value,” he says, and part of that is providing his customers with a unique experience. He describes the company offices as very sleek and minimalist. “You don’t feel like you’re at a bakery.”

Saillant takes great pride in inviting customers to visit the operation. “What I want to do is take them out of their traditional way of doing business, because the bakery business is (I’m sorry to say) a boring industry, and it shouldn’t be.”

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BY ALAN ZELCOVITCH

SIMPLE CHANGES, MAJOR RESULTS

Introducing online ordering can replace timewasting phone calls and improve your overall efficiency.

Iwould like to introduce to you a little example of how some technology can effect major changes to even the simplest of operations.

For this example, let’s look at a small single-store bakery running a front counter that sells breads, rolls and pastry with a small catering operation of sandwiches and salads in the back.

The bakery employs two people to service walk-in customers, and their main jobs are to serve clients at the counter for their immediate needs and take orders for baked goods and lunches over the phone.

During a typical day, Vanessa (employee one) spends her entire shift dealing with the line of people waiting for service. No sooner does she serve and cash out a customer before the next one in line is ready. Vanessa does not answer the phone at all.

Jonathan (employee two) spends three-quarters of his shift on the phone taking orders for corporate lunches, and when he is not on the phone he is helping Vanessa.

}Now let’s not forget that the kitchen has to decipher those 30 orders. George, who works in the kitchen, walks to his desk and separates the bakery orders from the catering orders.

Once that is done he further separates the different products that need to be baked for the pickup orders (for example: 16 croissants, 20 muffins, three pieces of carrot cake etc.). And he also

An efficient operation should never use a pen or paper. If your company relies on ink and paper you’re doing repetitive tasks, and technology can correct that.

For this example, let’s assume that Jonathan’s calls for corporate lunches last about 10 minutes each, and when they are done he has a nice sheet of hand-written paper with a lunch order.

He also receives calls from clients that want to pick up bakery orders without having to wait. Those calls take an average of 15 minutes because clients love to talk, cannot make up their minds and need to be spoon-fed the whole way through.

During an eight-hour shift Jonathan will take about 30 orders, and in turn he will hand the bakery 30 sheets of paper with a variety of orders. He also gets paid about $100 for that shift. So here’s the math: 30 orders for $100.

has to create the catering order (28 tuna sandwiches, 33 salmon sandwiches, 14 egg salad, 22 servings of tossed salad, 21 servings of pasta salad etc.).

After he separates those quantities, he has to figure out what ingredients are required and make sure the stock is there. So for the purposes of this example, let’s assume George, as fast as he is, spends an hour at his desk. George is paid $18 for that hour of time.

So now we have two labour cost figures, $100 plus $18 dollars for one day. Now to be fair, Jonathan doesn’t spend his entire day on the phone, so let’s say that it’s three-quarters of a day, so the real cost is about $100 combined for the two of them, per day.

To put it clearly, that is $2,000 per month plus source deductions being used for repetitive labor.

Now let’s introduce a little, and I mean little, computerization.

The owners of this bakery decide that this is a big waste of money, so they invest in an online ordering system for the catering and the bakery pick up.

The system creates orders and gives the kitchen a list of foods required as well. The second an online customer places an order the kitchen has it. It’s an order, and an invoice has been created (oh yes, that takes time too). The ingredients are calculated and, guess what, the client did it all online. Jonathan and George used none of their time to do this.

Clients order lunches online at their desks. Customers order products from their home computers. They do not call in and waste employee time.

Multiply this by the number of transactions a day, and suddenly you’re saving $2,000 a month. Now the owners have some options: they can reduce hours, terminate one person or whatever they choose. The simple fact is they have extra money.

The cost for this extra money is to pay for the computer programming, which can be paid for with just a few months worth of savings.

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This example only illustrates a small component of a company’s operations. If this were to be expanded, it would end up saving much more money.

The key here is to recognize that when you have a pen, and it repeats what it is doing, it can likely be programmed and computerized.

An efficient operation should never use a pen or paper. If your company relies on ink and paper you’re doing repetitive tasks, and technology can correct that.

Some may be concerned that by removing phone calls your company’s personal touch with the consumer is lost, but I would argue that while you may lose some of that touch, these days people do not want to talk to people, they would rather order online.

In fact, for many people, if they can’t order online they will find somewhere where else where they can. You may lose a few clients, but you really should not because you still have your phone, and they can still call. This is a serious win-win situation.

Having an online presence also makes your business more marketable. When someone asks for a menu, just e-mail it. And once your business becomes digital, so to speak, you can take advantage of many new ways to market yourself. You could have a blog, a Facebook page, an Instagram account, and so on. Take the leap, and move your business to the next level. (Our next article will discuss Instagram for business). /BJ

Alan Zelcovitch owns Cookie Delivery.ca (an online bakery business) and CSN Canada (a computer technical support company). He has had both for 13 years. Alan is an expert in technology and how it relates to the food business. He offers a wide range of consulting services, with an emphasis on the food industry. He can be reached at 416.488.3886 or alan@ csncanada.com.

Online ordering offers convenience for customers and efficiency for your business.

Baker y Congress

Trade Show & Conference

Bakery Congress 2017 trade show and conference returns to Vancouver BC April 23rd & 24th after a successful event in May 2013.

The 2 day event at the Vancouver Convention Centre - East, Hall B is almost 50,000 sq. ft. of trade show

ﬂoor offering products & services for the baking industry.

The 2 day event at the Vancouver Convention Centre - East, Hall B is almost 50,000 sq. ft. of trade show ﬂoor offering products & services for the baking industry.

Market Overview: Canadian baking industry is currently over 8 billion dollars

EXHIBITOR

PROFILE:

EXHIBITOR PROFILE:

Companies that market, distribute & broker, baking ingredients, baked products (fresh, proof & bake, par-baked, freezer-tooven, thaw & serve), baking equipment, supplies, packaging, technology and services.

As an exhibitor you can:

Companies that manufacture, market, distribute & broker, baking ingredients, baked products (fresh, proof & bake, par-baked, freezer-tooven, thaw & serve), baking equipment, supplies, packaging, technology and services. As an exhibitor you can:

• Meet baking and food industry buyers & professionals from across North America.

• Conduct business ... place orders, make new deals, develop new markets and meet qualiﬁed buyers in the baking & food industry.

• Provide samples of your products & services, demonstrate your equipment or services.

• Launch new products, new merchandising programs and new promotions.

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

• Raise your corporate proﬁle, size up the competition, and take a measure of new trends.

• Hold your annual sales meeting during Bakery Congress 2017 and your whole staff beneﬁts from Canada’s most important baking industry event.

Bakery Congress 2017 is the Western Canada’s regional baking industry marketplace where bakeries (commercial, wholesale, retail & in-store) grocery stores, and food service industry professionals meet to see, feel, touch & taste the newest products and services for their businesses.

ATTENDEE PROFILE:

AUDIENCE PROFILE

Wholesale & commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains / mass market / supermarket in-store c-stores, food establishments (restaurants, cafes, hotels, caterers), specialty & artisanal bakers, brokers, baking profession schools, consultants, government buyers, local and international trade missions.

Wholesale & commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains / mass market / supermarket in-store bakery, c-stores, food service establishments (restaurants, cafes, hotels, caterers), specialty & artisanal bakers, brokers, baking profession schools, consultants, government buyers, local and international trade missions.

Bakery Congress 2017 event promotional coverage will be through:

Bakery Congress 2017 event promotional coverage will be achieved through:

• Direct mail promotions, e-mail broadcasts and telemarketing campaigns to key industry segments.

• Media and trade journals will receive timely press releases and a targeted advertisement campaign will be implemented.

• Media and trade journals will receive timely press releases and a targeted campaign will be implemented.

• Networking through BAC Chapter meetings.

• Communication through allied event partners.

A POTENTIAL EXHIBITOR

AS A POTENTIAL EXHIBITOR

ask yourself these questions:

• Do you want to meet retail bakers, commercial bakers, in-store bakers, food service bakers?

• Does your company do business or are you considering doing business with the baking industry?

• Does your ingredient, product, service or equipment provide bakers with the tools to compete efﬁciently and effectively?

• Is your company concerned about the rising costs of maintaining a sales force or are you ﬁnding it increasingly challenging to speak with bakers on a regular basis?

• Is your company concerned about the rising costs of maintaining a sales force or you ﬁnding it increasingly challenging to speak with bakers on a regular basis?

• If your answer is YES to any of these questions, commercial and retail bakeries and food service establishments will want to meet with you at Bakery Congress 2017 trade show.

EVENT LOCATION:

Vancouver Convention Centre - East, Hall B 999 Canada Place, BC 3C1

Vancouver Convention Centre - East, Hall B 999 Canada Place, Vancouver BC V6C 3C1 Canada

Located on Vancouver’s waterfront with a dramatic mountain backdrop, the award-winning Vancouver Convention Centre offers one of the most beautiful settings in the world and convenient access to all the major visitor amenities in the downtown core.

Located on Vancouver’s a dramatic mountain backdrop, the award-winning Vancouver Convention Centre offers one of the most beautiful settings in the world and convenient access to all the major visitor amenities in the downtown core.

www.vancouverconventioncentre.com

EXHIBIT SPACE RATES:

(prices are excluding applicable taxes)

EXHIBIT SPACE RATES: (prices are excluding applicable taxes)

• Single In-Line Booth (10’ x 10’ unit – 100 sq. ft.) CAD $1,975 – BAC members pay only CAD $1,775

• Corner premium (exposure on 2 sides) additional CAD $250.

Minimum exhibit size is 10’ x 10’ = 100 sq. ft. Various sizes and conﬁgurations can be accommodated.

EXHIBIT SPACE COST INCLUDES THE FOLLOWING:

• Draped booth – 8’ high x 10’ wide backwall, 3’ high railing drape to aisle (only for in-line booths).

• 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).

Baking Association of Canada members will receive the following beneﬁts:

• CAD $200 discount on every 100 sq. ft. of space.

• CAD $50 Discount on hot link to company web-site.

• Additional 10 complimentary attendee registration discount codes per 100 sq. ft.

• Materials handling from loading docks to booth*, (uncrating, assembly & spotting available at additional charge).

• 24 hour perimeter security coverage.

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

• 10 complimentary attendee registration discount codes per 100 sq. ft. exhibit space (up to a maximum of 100 discount codes).

*Includes: dollies, pump trucks and forklift with maximum capacity of 5000 lbs per unit/item. Exhibitors requiring special handling/equipment beyond that provided by Show Management will be responsible for all fees incurred.

EVENTS AT A GLANCE

Bakery Congress 2017 trade show & conference is produced by the Baking Association of Canada (BAC), the association representing Canada’s over $8 billion baking industry. BAC’s mandate is to further the interests of Canadian commercial, retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.

To reserve your exhibit space or sponsorship please contact:

Baking Association of Canada

7895 Tranmere Dr, Ste 202 Mississauga, ON L5S 1V9 Canada

Baking Association of Canada 7895 Tranmere Dr, Ste 202 Mississauga, ON L5S 1V9 Canada

Produced by:

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

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

Baking Association of Canada (BAC) NEW GROUP INSURANCE PROGRAM

The Baking Association of Canada, along with its insurance partner, Arthur J. Gallagher, Canada Limited, announced at its recently held Bakery Showcase 2016 the development of a new insurance program that offers the very best in coverage, service, claims handling and risk management expertise, all administered by a partner with a superior reputation in the industry. We are confident that this goal has been met and exceeded with the newly developed Baking Association of Canada (BAC) Group Insurance Program through Arthur J. Gallagher.

Arthur J. Gallagher has served as an insurance broker for the Baking Association of Canada for many years and brings an extensive knowledge of the industry to the partnership. With this expertise they have created a comprehensive insurance program exclusively for our members across Canada. Most member participants have seen significant savings on their insurance premiums while enhancing their coverage.

WHY CHOOSE THE BAC GROUP

PROGRAM

At Arthur J. Gallagher, we will partner with Baking Association of Canada (BAC) members across Canada to assess your short and long-term goals, help you navigate through the risks and challenges of the industry, and customize a comprehensive insurance solution to meet your unique needs. We offer a broad range of coverages with rates and options tailored for BAC members, some of which include:

Broad Form Building and Contents Coverage

Flood, Earthquake and Sewer Back-Up

PROGRAM BENEFITS

• Preferred Rates

• Simple Application Process

CONTACT FOR MORE INFORMATION:

Business Interruption

(Actual Loss Sustained)

Equipment Breakdown Coverage

Commercial General Liability

Advertising Liability

Negative Publicity Coverage

Non-Owned Automobile

Comprehensive Crime Coverage

Product Recall Expense

Product Infestation and Contamination

Cyber Risk Management

Legal Expense Coverage

24/7 Claims Service

• National Claims Support

• Best in Class Service

• Full Service Brokerage

Arthur J. Gallagher Canada Limited

If you would like to discuss your specific requirements, please do not hesitate to get in touch with our team, who would be happy to answer any questions you may have.

Crystal Riegert

+1.905.752.8873

crystal_riegert@ajg.com

Vadim Sinelnikov

+1.905.948.2656

vadim_sinelnikov@ajg.com

For more information about Arthur J. Gallagher Canada, visit ajgcanada.com

November 25th

Friday November 25th 2016

$109 per member $129 per non-member

Pre-register by Reser vations for tables November 14th 2016 of 8 accepted

14th 2016 of 8 accepted

EVENT REGISTRATION

Friday November 28th 2014

Friday November 25th 2016

ATTENDEE INFORMATION

Please

Annual Holiday Social

Campus 937 Progress Avenue, Scarborough, ON

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

Event is limited to 200 Guests! Reserved Table of 8 for Company Sign

Friday November 25th 2016 ATTENDEE INFORMATION PAYMENT INFORMATION

Centennial College New Residence and Culinary Arts Centre at Progress Campus 937 Progress Avenue, Scarborough, ON

Please note all registrations received after Nov. 14th 2016 will require a credit card payment. No refunds will be given. Main contact information

# of attendees X $109 per member # of attendees X $129 per non-member

$ = Sub Total

X 13% HST $ = Total Enclosed Please make all cheques payable to:

2016 Festive Night at the Races

A fun-fill ed evening & Chris tmas cel ebration with friends from the Baking Indus try

FRIDAY, NOVEMBER 4 TH, 2016 at FRASE R

Fras er Downs Cl ubhous e R es taurant 17755 60th Ave, Cl overd al e B C

Ti ckets $ 4 5. 00 (i ncl udes GS T ) Fantas ti c Door P rizes

DOWNS

✻ 6: 00 pm Cock tai l s

✻ 6: 30 pm B uf fet Di nner

✻ 7: 00 pm 1 s t R ace

A l l guests must be 1 9 yrs of age

E ven t In form a tion Con tac t Ni col e Hi ggins – 604-83 8- 0727

Reserve your Tickets ASAP!

Mail cheque and registration form to:

BAC (Attn: Gillian Blakey)

Suite 202 - 7895 Tranmere Dr Mississauga, ON L5S 1V9

Cheque Payable to BAC

Send this form with credit card information to:

Fax: (905) 405-0993

Email: gblakey@baking ca Phone: 1 (888) 674-2253 ext. 21

Tickets to be picked up at the door

Contact: Company: Phone#

Email: # Of Guests x $45 00 = $

Includes GST, Tax #887064798

Cheque Please charge my: Visa MasterCard Amex

Card Number: Expiry Date:

Cardholder: Signature:

7895 Tranmere Drive, Suite 202, Mississauga, Ontario L5S 1V9

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

Email: info@baking.ca Website: www.baking.ca

LIFE OF PIES

The increasing popularity of farmer’s markets and consumer demand for artisanal products has brought the tasty, if not traditional, dessert of pies back into the spotlight. And with the sun-filled days of summer drifting away and the fresh harvest coming in, pie-makers across Canada are preparing for a busy fall season.

Beth McIntee, owner of Sweetie Pie’s Bakery Ltd., in St. Catharines, Ont., bakes a minimum of 500 pies a week to keep up with demand for her mouthwatering creations. Sweetie Pie’s focuses on wholesale clients throughout the week, while opening up to the public on Fridays and attending the St. Catharines Farmers Market every Saturday.

“The biggest trend we’re seeing right now is that people are coming back to real handmade products,” McIntee explains. “Everyone’s getting tired of the grocery store jammy, mass-produced pies and desserts in general. And the rise in popularity of farmers markets and pop-up markets is really exciting because it’s bringing us a lot of attention. We’re not a small company, we’re a medium-sized producer at this point, but it’s bringing a lot of attention to the fact that we can still be artisanal in our recipes and our techniques and the quality that we’re able to provide.”

While apple pie is her number one seller in the fall, McIntee says her apple caramel crumble pie is very popular as well. But her personal favourite is a pumpkin maple pecan pie. It’s one she looks forward to all summer long.

“Our busy season runs from the May 24 weekend all the way through until Thanksgiving. That’s when we’re just insane. And by Thanksgiving morning I always have a pumpkin maple pecan pie for breakfast with a pot of coffee and I’m like, ‘Okay, we survived another season!’ It’s my reward to myself and I’m already looking forward to that pie, I’ll tell you!” McIntee says with a laugh.

The whirlwind of activity during prime fruit-growing season is a shared experience for pie-makers across Canada who must work quickly to incorporate

Beth McIntee, owner of Sweetie Pie’s Bakery, sees a resurgence in demand for handmade pies.

just-picked ingredients and keep up with customer demand. “We’re experiencing a first right now in the industry for sure,” notes McIntee. “I would say this trend has staying power because of what we’re able to do with keeping ingredients pure. We’re not using any preservatives or artificial ingredients in our pies, so as

much as there’s a pie trend, there’s a trend for people who want a healthier, natural, real product. I think we’ll only see that increase in the coming years.”

To complement the farm fresh ingredients, McIntee uses a traditional “egg-and-vinegar-type” pie crust that’s a combination of her grandmother’s

recipe and skills she learned in culinary school. “You get a very tender, very flaky pastry out of it and I swear by the vinegar. That’s what I think makes it because the fat that you’re going to use – the shortening – and the vinegar react and that is what makes the pastry flaky. And we handle it as little as possible.”

With apples at their finest and orange pumpkin patches dotting the countryside, it’s no wonder these are two of the most popular pie flavours of the season. However, Canadian pie shops are upping the ante, giving consumers a tantalizing twist on these old traditions with exciting new flavours that beg to be tasted.

Jenell Parsons, owner and head baker of The Pie Hole in Vancouver, B.C., creates over 50 flavours of sweet and savoury pies from her commercial kitchen, serving wholesale and retail clients alike. During the autumn, her two best-selling pies are inventive twists on old favourites. “During the fall months our top-sellers are definitely our bourbon-pecan-pumpkin pie –it’s one of our signature pies – and we also do an apple-pear-caramel-praline pie. We definitely sell a lot of the traditional apple and pumpkin pies as well, but people like to try something a little different. They’re not making it at home and they want to explore a little bit and try something new,” Parsons notes.

Another top-seller for Parsons is the humorously called ‘Fat Elvis’ and it lives up to its name. The pie is a dark chocolate ganache with banana cream, a peanut butter whipped topping, caramel, more ganache and roasted peanuts.

}Everyone’s getting tired of the grocery store jammy, mass-produced pies and desserts in general. And the rise in popularity of farmers markets and pop-up markets is really exciting because it’s bringing us a lot of attention

Despite the drool-worthy sweet options at The Pie Hole, the savoury side of the business also does well, accounting for about 50 per cent of sales. Demand tends to surge when the weather turns cool.

“For savoury, our top-seller is our bacon cheeseburger pie,” says Parsons. “It’s ground beef in a cheddar béchamel with diced pickles, mustard, chopped bacon, lots of cheddar, diced onions and we top it with sesame seeds so it looks like a little cheeseburger.”

A new sweet flavour that Parsons has been developing and is excited to add to her menu is a brown butter-rosemaryapple pie. The flavour profile is perfectly

suited to satisfy autumn cravings. “It’s just amazing. The smell of the brown butter is so comfortable, warm and happy, and the rosemary intensifies it. It’s just an awesome pie,” she says.

Parsons’ creations are lovingly baked into an all-butter crust that is folded in such a way as to create a croissant-like texture. It’s a method she has developed over the years. “We almost do a croissant laminating technique,” she explains. “We fold it a bunch and leave big chunks of butter so when it bakes it gets really big air pockets and really flaky crust.”

For both McIntee and Parsons, big moves are underway in the coming

weeks. Parsons recently signed a lease on a new storefront in East Vancouver where she will be branching out to reach a greater number of retail customers directly. McIntee is looking forward to the release of her new product line, Niagara Pie Company, which will bring her famous pies to retail stores across Southern Ontario in an unbaked, frozen format. “It’s a division of my brand that we’re taking to retail, so it will be the same recipes and same product, but you can take it home and bake it yourself,” says McIntee.

With creative flavour profiles and fresh-off-the-farm ingredients going into every pie, Canadian bakers are meeting increased consumer demand with inventive new twists on old-time favourites. / BJ

Julie Fitz-Gerald is a freelance writer based in Uxbridge, Ont., and a regular contributor to Bakers Journal.

A slice of apple pear caramel praline from The Pie Hole in Vancouver, a strong-selling alternative to traditional apple pie in the fall.

y Congress

Trade Show & Conference

Produced by:

HOST MILANO

Food service professionals from around the world gather every two years in the fashion capital of Milan, Italy to attend Host Milano in order to see, touch and taste the latest in products that are in demand worldwide. The biannual event serves as a exhibition for the Ho.Re.Ca (hotels, restaurants catering) industry, touching all aspects of food service, retail, ingredients, coffee, large-scale retailing and hotels. And according to event organizers, in 2017, as the show celebrates

its 40th anniversary, Canada is among its focus countries.

Beyond fashion and design, artisans of all kinds are attracted to Milan as a home of innovation. And for anyone seeking a complete overview of ingredients, machines, accessories and equipment for making bread, pizza and pasta, as well as coffee, tea, gelato and pastries, Host Milano is the event to attend.

Taking place at the Fiera Milano fairgrounds in Milan from October 20 to 24, 2017, the show company states that more than 800 exhibitors have

already confirmed their participation and the available space is filling up. The exhibition will occupy 16 exhibit halls, two more halls than in 2015, covering the entire ground area of the exhibition centre.

Based on previous editions, Host Milano attracts a very international crowd, with 40 per cent of exhibitors coming from outside of Italy, representing 38 countries around the world. Exhibiting nations include Germany, with 15 per cent of companies, followed by Spain with 14 per cent, France

and the United States with seven per cent and the Netherlands and Switzerland with six per cent. With Canada as a focus country for next edition, it is anticipated that overall Canadian participation will continue to grow. At the last show professional visitors from Canada grew by 40 per cent over previous editions.

HOSPITALITY AND MORE

Host Milano offers a broad perspective on the baking industry with specific appeal to bakery food service operations. The show divides

Held in Milan, Italy every two years, in 2017 Host Milano will occupy 16 exhibit halls.

IN THE HANDS OF A BAKER

A must-have guide for successful bakery and pastry operations.

In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking.

This indispensable book provides in-depth information on how to choose the best equipment for any baking job—from scaling and measuring tools to cutting and confectionery tools, and from small appliances to bakeware and beyond—along with proper techniques for handling and maintaining that equipment.

The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment.

Host Milano offers over 400 events including seminars, workshops and contests attracting chefs from around the world.

itself into three primary areas: foodservice equipment; coffee/tea; and furniture. Within the foodservice area there is space dedicated specifically to bread, pizza and pasta offering displays of innovation in food equipment, food products (ingredients, semi-prepared items) and food preparation.

The coffee/tea area includes machines and ingredients along with space focused on accessories and equipment specifically targetting gelato and pastry.

The furniture area includes the latest in design ideas for all aspects of retail hospitality, interior design, including furnishing accessories for indoor and outdoor spaces, lighting and much more.

Boasting a balanced mix of leading players and smaller independent producers, Host Milano offers a complete overview of industry trends. The show goes beyond representing a display area of products and services by presenting itself as a prime observatory on the market. For exhibitors, the event provides a platform where supply and demand meet. The show itself hosts a collection of 1,500 select buyers from all over the world, and the overall attendance in 2015 was close to 151,000 trade professionals from 172 countries.

HOME OF GRAIN PRODUCTS

Like many other food products, pizza and pasta have reached well beyond Italy’s borders to conquer the world. For these products Italy remains a world leader in the supply of specialized ingredients and mixes as well as machines (kneading

machines, ovens and refrigerators) and accessories.

According to the show organizers, pizza is more popular and beloved than ever in its two different versions: the classic version that is the result of the craftsmanship perfected by the Naples “pizzaiuoli”, which Italy has proposed to be recognized by UNESCO as a product of Intangible Cultural Heritage; and the more creative version, the gourmet pizza, which relies on high-level restaurant techniques and ingredients and can be lighter and healthier.

Pizza is also evolving with gluten-free versions and others based on legume or alternate vegetable flours. This new wave in pizza is having an impact on the 25,000 pizzerias in Italy, with annual turnover of 5.3 billion euros, and which serve more than 900 million pizzas per year.

And then there’s pasta. According to AIDEPI, the industry association of Italian pasta and bakery producers, in 2014 the country produced 3,458,000 tonnes of pasta, for a total value of 4.634 billion euros. Exports account for 57 per cent of the pasta produced, equal to 45 per cent of the overall sales. In fact, one out of every four bowls of pasta eaten around the world comes from Italian pasta makers. In Italy, per capita consumption is 25 kilos per year, the highest level in the world.

Pasta is also changing and diversifying. Whole wheat and other alternatives to the classic durum wheat version are on the rise. The trends highlighted by Host Milan point to stuffed and fresh pastas, made of exotic grains (quinoa, teff and amaranth) or ancient grains revived from local traditions.

Finally, bread is diversifying too and is being offered in many different formats. Among the latest trends are the open-view bakeries in supermarkets that allow customers to watch products being made. In restaurants, consumers are re-discovering bread as a side to food.

Market analyst Nielsen points out that there’s been a slight decline in artisanal bread, but confirms that the market share is still high at 87.9 per cent in Italy, among the highest in the world. Bread is playing a growing role in restaurants and boutique bakeries, while gourmet pizzas and pastas are increasingly prepared and eaten in shopping centres and supermarkets.

In Italy, like in the rest of the world, there’s a growing focus on quality and types of bread. No more bread as ‘filler’

The exhibition has a focus on breads, pizza, pasta, gelato, pastry and coffee.

and more bread where we don’t expect it. Bread that is higher in nutrition, with algae or covered in healthy seeds, which becomes the perfect base for many street foods or for a classic sandwich that has been updated with new, quality ingredients as part of a gourmet evolution, similar to what pizza has gone through.

Above all, the trend spreading from bakeries to restaurants is a return to the old way of doing things, such as long leavening times with starters, which is now mandatory for those who think of bread as being part of their lifestyle and food philosophy.

Companies have picked up on this trend, and they are studying ways to come up with systems for creating a natural, genuine product that is also compatible with modern technology.

TRENDS IN VIEW

Whether your interest lies in baked goods or coffee service, restaurants or bars, furnishings or equipment, Host Milano offers the a viewpoint to discover new trends in food, hospitality, decor and retail. While the event occurs every two years, the evolving trends in bread making specifically are attracting a lot of attention right now, and in 2017 the fairgrounds in Milan will serve as a prime observatory to view where the industry will turn next from a European perspective.

For more information on the details of the Host Milano exhibition visit www. host.fieramilano.it / BJ

Thank you to Fiera Milano for background information and content contributions.

¦ bakers formula ¦

BY JENELL PARSONS

APPLE PEAR CARAMEL PRALINE PIE

Combining the best of the fall harvest fruits with pure sweetness and a bit of crunch, this recipe comes to us courtesy of Jenell Parsons of The Pie Hole in Vancouver.

INGREDIENTS

FILLING

• Granny apples

(peeled & thinly sliced) 3

• Gala apples

(peeled & thinly sliced) 2

• Bartlett Pears

(Peeled & thinly sliced) 2

• Unbleached AP flour 3 tbsp

• Brown Sugar 3/4 cup

• Vanilla 1 tsp

• Cinnamon 1/2 tsp

• Nutmeg pinch

• Salt pinch

PRALINE LAYER

• Butter (cubed) 1/4 cup

• Brown sugar 1/2 cup

• Unbleached AP flour 1/2 cup

• Rolled oats 1/3

• Pecans, coarsely chopped 1/4 cup

CARAMEL SAUCE

• White sugar 1 cup

• Water 1/4 cup

• White corn syrup 1 tsp

• Heavy cream 1/2 cup

• Vanilla 1 tbsp

• Salt 1/2 tsp

METHOD

1. Combine the apples and pears in a bowl with all of the ingredients. Mix very well to evenly coat the slices. Mix until mixture appears a little wet.

2. Put apple mixture into prepared pie shell.

3. Make the praline layer by combining the first three ingredients in a mixing bowl and using a pastry knife or clean hands mix until you achieve an even crumbly texture.

4. Add the oats and pecans and mix throughout.

5. Sprinkle a good handful of the praline mixture over the apple/pears in the pie.

6. Make the caramel sauce (can be made ahead and stored in a jar). In a

large sauce pan add the sugar, water and corn syrup and bring to a boil over high heat. Whisk until sugar has completely dissolved.

7. Allow for mixture to boil for 10 minutes or until it turns a beautiful caramel colour. To prevent crystallization try to keep the sauce from going up the sides of the pan.

8. Once the sauce is a rich caramel colour reduce heat to low. Slowly add the cream. Stir and add the vanilla and salt.

9. Whisk until the mixture is smooth and creamy. It will bubble up . Sauce will thicken as it cooks (1-2 minutes).

10. Allow sauce to cool to room temp and then pour 1/4-cup over the praline layer.

11. Take the full top crust and gently place over the pie. Seal the edges by pinching and finishing .

12. Evenly and completely egg wash the entire top. Sprinkle with cinnamon sugar and a little sprinkle of the praline mixture. Pierce with several one-inch vent holes.

13. Bake at 350 F until juices thickly begin to bubble out the vent holes. Approximately 45-60 mins. Deep dish pie plates or ceramic/glad plates will require slightly longer cooking times.

14. Cool completely and enjoy!

BLUEBERRY-NECTARINE CROSTATA

Acrostata is a traditional Italian baked tart or pie. And while the domestic blueberry season comes to an end in October, there is always a ready supply of the healthy berries around. And mixing blueberries with ripe nectarines makes for a flavourful dessert on a baked pastry crust. This recipe is courtesy of the U.S. Highbush Blueberry Council. www.blueberrytech.org

INGREDIENTS

PASTRY

• All-purpose flour 2-1/4 cups

• Sugar 1/4 cup

• Ground cardamom 1/2 tsp

• Salt 1/4 tsp

• Unsalted butter 1-1/2 sticks (about 6 oz)

• Cold water 3-1/2 to 4 tbsp

• Amaretti Cookie Crumbs 6 tbsp

FILLING

• Blueberries 1 pint

• Ripe nectarines, diced 2 cups

• Sugar 3 tbsp

• Cornstarch 2 tbsp

• Egg (beaten with cream) 1 yolk

• Heavy cream 1 tbsp

• Coarse raw sugar 6 tsp

YIELD: 6 servings

METHOD

1. Combine the flour, sugar, cardamom and salt in a processor. Pulse to combine.

2. Add butter and pulse to pea size.

3. Sprinkle 3 tbsp water over flour; process three to four seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose).

4. Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form seven-inch disk. Chill until cold.

5. Divide dough into six equal pieces. Roll out on lightly floured board to form 1/8-inch thick circles approximately 5-inches in diameter.

6. Line a baking sheet with parchment paper; transfer circles to sheet. Spoon cookie crumbs into center of circles.

7. In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch.

8. Mound fruit evenly in center of each circle, leaving a one-inch border around edge. Bring pastry up and over filling just to form a one-inch border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.

9. Position oven rack in lower third of oven; heat to 425 F. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden.

10. Cool 15 minutes. Serve warm with gelato or lightly sweetened whipped cream.

From easy-to-operate digital scales and crystal clear packaging for point of purchase,, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Compact stainless steel scale

Adam Equipment has added the new Astro scale to its range of portable weighing equipment, offering user-friendly features in a compact design.

The new Astro models feature a large 304 stainless-steel pan that accommodates ingredients, powders or a weighing container. Solid one-piece construction and a sealed keypad reduce the chance of damage from foreign materials entering the scale. The all-stainless-steel housing can be quickly cleaned.

The scales are availabe in three models, with capacities of 2 kg (ASC 2001), 4 kg (ASC 4001) and 8 kg (ASC 8000), and they all offer simple operation with only two keys, allowing quick access to the weighing units (g, lb and oz). The Astro models can be operated with two AAA batteries or plugged in with an AC adapter. www.adamequipment.com

Heat-resistant clear packaging

Catering to the fresh-to-go food segment, Milliken & Company’s new packaging material NX UltraClear polypropylene is the first plastic to combine glass-like clarity for improved aesthetics with heat resistance for heating and reheating. Unlike traditional clear plastics such as polyethylene terephthalate (PET), NX UltraClear PP is engineered to handle hot-fill applications, warming under heat lamps and microwaving, so consumers can reheat foods or heat semi-prepared items without transferring them to a different container. This material is equally well suited for packaging cold foods such as salads and pastry items.

The NX UltraClear PP is also easily recycled to meet industry and consumer demands for greater sustainability. The material’s heat resistance also allows containers to be cleaned in the dishwasher and reused.

www.NXUltraClearPP.com

Continued from page 12

He believes the company’s best salesman is its building, along with all of the company’s employees, which total about 90.

In order to further highlight the company’s facility, Boulart has built a virtual reality application, where customers can put on a headset and take a 3D tour of the factory. “We are a company that always tries to stay ahead of the game.” They bring out the technology at trade shows as a teaser to encourage customers to visit. “Once I get them inside our four walls here they fall in love with it,” says Saillant.

TREND SETTING

Boulart’s facility may close some deals, but it’s the company’s products that need to satisfy clients. Boulart’s artisan breads, made with only basic ingredients, are very clean label and on target with the ‘better for you’ trend. “That trend was there nine years ago when I was first developing the business, and it’s continuing today,” says Saillant. He believes that had he launched the business five years earlier it could have failed because the market wasn’t ready for it.

Boulart is also completely non-GMO certified, which has opened new doors to suppliers looking for non-GMO products. The plant is also fully organic certified. Saillant admits that sourcing organic ingredients could become difficult, primarily because the process requires stable ingredients.

“That was a challenge when we started, even with non-organic flour,” he says. But now that the company’s volumes are large enough, mills are meeting Boulart’s standards.

In order to keep ahead of the trends, Boulart’s most recent product launches have included focaccia, small burger buns, thin sandwich buns and its award-winning ciabatta bites.

ARTISAN FOR THE MASSES

Saillant doesn’t compare Boulart to the many artisan bakers springing up across the country. “I am not competing with these local bakeries who are delivering small volumes in their neighbourhoods. I ship truck loads. My business is to do what they do but at a large scale and make it readily available.”

He sees the local artisan bread makers as trend-setters who are putting pressure on the industry to make better food. “Consumers want the quality of the products they buy at their local farmer’s markets to be available in the grocery stores,” he says. And while big grocery chains are trying to offer local products, he insists that logistically it doesn’t work within their vast organizations. It’s also a matter of consistency from store to store, being able to supply the same level of quality across a 300-store chain. “That’s where I come in,” he says.

WHAT’S NEXT?

“We have a clear vision of where we want to be in five years. We’re not a big player, but we have a nice large facility, and we want to have better market penetration.” Saillant notes that sales to the U.S. now represent just over 50 per cent of Boulart’s business, and it’s where the growth is coming from.

Overall, within the industrial bread wholesaling business he describes Boulart as a drop in the bucket. The retail food service and retail industries are huge and the trend continues to be leading towards a demand for better quality bread. “We basically started Boulart before the market was ready, and now we’re well positioned and there are plenty of opportunities out there for us.” / BJ

BY JANE DUMMER, RD

ALWAYS POPULAR HOMESTYLE

Consumers desire foods that are less processed with wholesome ingredients

In our fast-paced world, a familiar country apple pie or classic carrot cake made with simple ingredients brings a sense of comfort. Homestyle recipes continue to be a popular line for many bakeries and never really go out of fashion. We are seeing a modern twist on some of Grandma’s favourites that still bring a sense of ease, familiarity and a remembrance of things past.

“Our carrot cake and deep apple pie recipes date back to our humble beginnings in a basement kitchen,” says Debbie Gust, president, WOW! Factor Desserts based in Sherwood Park, Alberta. “These simple homestyle recipes are beloved by our customers as they are made by hand from scratch recipes with real ingredients at our Canadian facility.”

Gust was not surprised when after they launched a new category called the Dainty Cakes line this past spring the best seller was, and continues to be, a classic—the Apple Crisp Dainty cake. “It’s unbelievably decadent, warm, cozy, with all the familiar flavours.”

I was able to taste the new apple crisp melt-away in the name of research for my column. It’s full of apples with the taste and texture of fresh, just picked, under a delectable coconut cinnamon streusel. The homemade caramel sauce makes this a mouth-watering treat that I would purchase time and time again.

With the growing popularity of coffee shops, tea shops, independent diners, food festivals and food trucks, homestyle cookies, cakes and pies are making a big comeback. They go well with a variety of hot beverages and make a nice treat that reminds us of a simpler, slower-paced time. I’ve noticed traditional favourites with modern twists, such as classic shortbread baked with lavender and carrot ginger cake under an orange cream cheese icing.

Gust identifies that being innovative is important, and by creating up-to-date

additions on nostalgic desserts a number of their products have stood the test of time. After 20-plus years in production, Gust confirms these classics continue to be much sought-after desserts.

Again, in the name of research, I sampled the WOW! Factor Desserts’ Colossal Carrot Cake, part of its line called “Tried and True” desserts. This spicy carrot cake is extra moist with crushed pineapple, coconut and walnuts, filled and covered with cream cheese icing. It’s topped with more sweet coconut, walnuts, with a modern twist of white chocolate drizzle on the top and toasted almonds on the sides.

Dana McCauley, CEO of Blue Unicorn Innovation in Toronto, explains: “Homestyle is much broader than it used to be. My grandmother (and most like her who raised families in rural Canada before the 1970’s) had a limited repertoire of seasonal ingredients. Specialty ingredients and fresh foods were limited to large centres and available only when in season here in Canada.

“Likewise, as a largely French- and English-based population, homestyle at that time meant meat, potatoes, two vegetables and baked goods that contained spices, local fruits and dairy.

“Today, with greater access to local and non-local specialty foods and a much

more diverse population, homestyle can apply to ethnic offerings as well as to foods with ingredients (such as avocados or mangos) that are grown far away.”

As fewer people are cooking and baking from scratch at home on a regular basis, there is nostalgia for the Grandma foods we used to take for granted.

McCauley reminds us that emotion is always a huge driver in food choices.

She provides the example of the huge response to items like Uncle Tetsu Japanese Cheesecake. Uncle Tetsu’s Cheesecake began on Oyafukou Street in Hakata, Fukuoka in the 1970s. Now you can get this exact cheesecake from a shop on Bay Street in Toronto, and you may have to wait in a 60-minute-long line-up for this taste of “home”.

Consumers continue to desire homestyle foods that are less processed with wholesome ingredients. Whether homestyle reminds you of Grandma’s baking or a delicious dessert from your homeland; cakes, cookies and pies made in the traditional way with the finest ingredients are definite must-haves for your menu. / BJ

Jane Dummer, RD (www.janedummer.com), known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America.

The classic apple pie strikes and emotional chord with consumers.

October 2016

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ARTISAN FOR THE MASSES

WHAT’S NEXT?

ALWAYS POPULAR HOMESTYLE

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