TRICKS AND TREATS
Fully Automated Twisting Excellence
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Its simultaneous precision and process safety makes the MULTITWIST a unique device on the market and an essential part of your production!
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BY NAOMI SZEBEN
A CHANGE IS AS GOOD AS A HOLIDAY
As autumn approaches, Canada begins to really show off its beauty. Brightly coloured leaves appear on trees, warm welcoming smells of sugar and maple waft out from bakeries and the sound of crunching leaves underfoot are all part of the fall experience.
With the changing of the leaves, many have the urge to travel to see fall in other cities, taste a new treat that is particular to a region or is a local café’s speciality. It’s not a road trip without snacks, and lately, many road trips have been designed to help foodie tourists find their new favourites.
Initiatives like the Great Taste of Ontario, which is an online resource for gourmet travellers, brings bakeries, patisseries, and confectioners to the traveler via an app that can be downloaded. It’s a virtual “passport” that the tourist can use to explore food options along a route, check in at a location and redeem points that can lead to rewards (aside from great tasting food).
The Great Taste of Ontario aims to bring tourists out of hiding, even if they are just exploring new boroughs in their hometown. However, this isn’t a new phenomenon. If social media sites like Instagram are any indication, there’s no end of fascination with food destinations in Canada. People want to see what others are eating. For those who are still in isolation or are unable to travel abroad, a taste sensation from another country is as close to travel as we can get. Between gifted chefs, and a rich terroir of findings, there’s no end to nationalities and combinations that bring traditional and non-traditional flavours together.
People want to see what others are eating. For those who are still in isolation or are unable to travel abroad, a taste sensation from another country is as close to travel as we can get.
As the world tries to reshape itself from the pandemic, Canadians want to see other sites, and feel like they are somewhere else. This is where bakeries can strike the balance between providing a taste of “home” or thrilling taste buds with a new sensation, when everything around us still looks and feels the same.
In Quebec, “Terroir et Saveurs” (Land and Flavours) meets the recent surge in culinary tourism by recognizing the importance of local food and agro-tourism. Manitoba’s Tourism Winnipeg webpage offers a “patios and murals tour,” a beer and spirits tour, as well as showcasing its pubs, restaurants and cafés.
From coast to coast, tourism professionals are taking a page from social media’s curiousity for what’s on someone else’s plate, while promoting local chefs online. If you can’t travel, a trip to find a new snack offers a chance to explore another nation’s speciality. Agro-tourism is the closest we can get to travel until the pandemic clears. / BJ
OCTOBER 2021 | VOL. 81, NO. 8
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briefly | Apex offering food order pickup lockers; Van Leer rebrands; and SideDrive Conveyor Co. announces a new business unit leader. | For more news in the baking world, check out our website, www.bakersjournal.com
Van Leer Chocolates Rebrands
Barry Callebaut Group, manufacturer of high-quality chocolate and cocoa products, unveiled its refined and reinforced domestic brand Van Leer Chocolates with a new, distinctive identity and positioning. The reimagined Van Leer is their North American gourmet chocolate brand producing sustainable solutions for bakeries, confectioneries, ice cream, and beverage makers.
The new branding of Van Leer also includes a new logo, and a set of tools and services that fully complements the
Barry Callebaut Gourmet house of brands and makes Van Leer a reliable partner and a strong asset within the family at Barry Callebaut.
For over three generations, Van Leer Chocolate Corporation has crafted a full range of chocolates that have a distinct North American appeal. Established in 1949, L.K. Van Leer came to America from Holland with a dedication to make the finest chocolates and provide the very best service to his customers. Today, part of the Barry Callebaut North America Family, Van Leer continues to live its American Dream with 150 years of chocolate making experience dedicated to support everyday inspirations.
The new brand identity of Van Leer is segment-focused and for all basic and traditional applications in the bakery and pastry, confection, and ice cream segments.
The renewed and enriched gourmet chocolate brand provides consistent quality products from couvertures and chocolate, compounds and coatings, to chips, chunks and inclusions. Through their sets of chocolate and cocoa-based products, Van Leer provides easy-to-use, reliable, convenient, and versatile products, domestically made in North America and tailored-solutions for all segments to help businesses grow every day.
SideDrive Conveyor Co. announced Tony Maniscalco as their new Business Unit Leader.
With executive management experience in global sales, marketing, production, engineering and distribution, Maniscalco will be responsible for overseeing daily activities as well as future growth opportunities.
Maniscalco began his career in the packaging and material industry at Sidel. During his 13-year career there, he held various positions including Vice President, Technical Services supporting beverage equipment and reliability. More recently, Maniscalco held positions with Habasit, SIPA, Gates Corporation and Rexnord Corporation.
“We are excited to have Tony lead our SideDrive team. His depth of experience with sanitary conveyors along with his management capabilities will complement our corporate initiatives. We look forward to growing our business with him in this key position,” said Kevin Mauger, President, in a statement.
Small Business Health and Safety Training Program helps independent bakeries
The Ontario government is investing $10.5 million to provide up to 60,000 small businesses across the province with free health and safety training over the next three years.
The new Small Business Health and Safety Training Program will ireimburse workers for the time the representatives are away from work and put $150 towards training time.
As of July 15, Ontario’s new Small Business Health and Safety Training Program will cover the course registration costs for an employee who is appointed by their colleagues as a health and safety representative for their workplace. All small businesses that have six to 19 employees are required to have a health and safety representative and they can apply for this program.
Contactless food order pickup lockers by Apex
Welbilt, Inc. announced that it has entered into a worldwide licensing partnership with Apex Supply Chain Technologies to manufacture and distribute a line of food order pickup lockers under the company’s Merco® brand.
The move brings together two leaders in the foodservice industry and broadens the Flow-Thru line that Merco can offer restaurant operators around the world in a rapidly changing market. The food order pickup solution can be integrated into a
restaurant’s existing digital ecosystem, providing deeper data and analytics to improve planning and efficiency.
Apex self-serve order pickup solutions have helped make food pickup contactless and convenient for restaurants and their customers. The Apex Cloud platform handles millions of transactions daily, while offering data insights to help restaurants operate more efficiently across multiple locations.
From the latest in cooking cremes to the allergy-free and kosher ingredients, Bakers Journal keeps you “in the know.” FOR MORE on new products for the baking industry, check out our website, www.bakersjournal.com
Rich’s Culinary Solutions offers kosher, plant-based Cooking Creme
Consumers demand cleaner-label, plant based, humanely-sourced ingredients in their products.
Dietary restrictions, including food allergies, vegetarianism and flexitarianism, now apply to more than half of all customers, presenting potential challenges for operators pressured to adapt.
Rich’s Plant-Based Cooking Creme, created by chefs, checks the following boxes:
• Cleaner-Label
• Vegan
• Better for you
• Halal
• Does Not Contain “the Big 8 Allergens”
• Kosher-Parve
Rich’s Plant-Based Cooking Creme replaces multiple products—from heavy cream to milk—simply by adding water.
Shelf Life: 14 days refrigerated, 365 days frozen.
Gumperts announced the addition of two new products to their line up of new, value-added baking ingredients:
Biskrunch Black:
Biskrunch Black is the latest addition to their line of cake decorating inclusions, providing bakers with a dark cookie crumb option. It features:
• No artificial flavours or colours
• No Hydrogenated fats
• Lower in sugar
• 10 per cent dark cocoa
• Shelf stable
• 2 granulation sizes available
RTU Graham and Chocolate Pie shells:
• Ideal for cheesecake or cream pies
For menu inspiration and a full list of dairy-free products, contact your Rich’s rep today. Gumperts adds allergen-free, kosher products to their line
• 9” shells ready to use / “Just fill and chill”
• No artificial flavours or colours
• No hydrogenated fats
• Convenient 20 pack
• Comes with reusable dome / no additional packaging required
• Shelf stable / 9-month shelf life Products are available through your local bakery wholesaler.
FoodTools redesigns website
FoodTools has launched a redesigned website. The new site features updated graphics, a streamlined contemporary design, and new search, sort, and compare features to aid buyers looking for the perfect food portioning solution.
The new look is accompanied by changes to the navigation structure and page layout, giving visitors the opportunity to search for portioning equipment by food product applications or through equipment specifications. “FoodTools is truly a global company and our online presence allows us to connect with customers around the world. Our website provides insights, advice, and technical specs that can match food production plants with the ideal machine to cut, slice, or portion their products.” said Matt Wermund, general manager of FoodTools in a statement.
INSPIRATIONAL BAKERY OF THE YEAR
Your bakery could be on the front page of Canada’s national baking industry magazine!
Tell Bakers Journal how you innovate, what you do differently from other bakers, and what makes your treats so very delicious. How does your bakery do business from day to day? Share your story for a chance to win.
• Front page story, full feature about their bakery
• Travel and hotel to Bakery Showcase 2022*
• A video spotlight feature aired online about the bakery and its baker(s) YOU COULD
*See contest details at www.jakethebaker.com
¦ concepts for success ¦
BY DIANE CHIASSON
4 WAYS TO INCREASE REVENUE
How ‘family-friendly’ makes profits soar: Consider portion sizes and take-away options among other trends
Autumn means big business from teachers, students, and their families. As a bakery restaurant operator, you should take advantage of all these extra potential customers and reach out to moms with kids. So, let’s start thinking beyond how you typically sell — one client buying either one item or a box of baked goods. There are higher purchasing habits for households with children and kids.
Families with children and teens represent a lucrative demographic market. Children influence many parents’ choices of food products. Almost 60 per cent of parents buying snacks for their children say they are more likely to purchase snacks their children approve of. These families will choose to eat carefully to make their kids comfortable and avoid any troubles. With less time to cook and more time dedicated to a busy schedule, parents look for simple lunch or dinner solutions.
}and relaxed the moment they walk inside your bakery.
2. DEVELOP A CHILD-FRIENDLY MENU
Your menu should accommodate all members of the family, especially the children. A kids’ menu doesn’t have to be an afterthought. Small children have tendencies to be picky eaters, but remember that a child’s palette isn’t as sophisticated as an adult’s. Keep it simple. Generally, kids love meals explicitly catered to them, but remember to have child-size portions. You need to attract the parents’ attention by offering their children menus that are healthy, balanced, colourful, and presented in an original way. If parents see that the food you serve is both nutritious and attractive to their children, it’s a win-win. Animal- or flower-shaped pasta, chicken nuggets with colourful fruits or veggies, or mini pizzas
Families with children and teens represent a lucrative demographic market. Children influence many parents’ choices of food products. Almost 60 per cent of parents buying snacks for their children say they are more likely to purchase snacks their children approve of.
Read on to get some fresh ideas about how you can create more traffic and inspire families with children to come to your bakery restaurant more frequently. Here are five ways to increase your revenue by making your bakery more family-friendly.
1. PROVIDE A WARM WELCOME TO YOUR CUSTOMERS
I know that one of the first things that a family entering your bakery will notice is how your staff members welcome them. You must ask your team members to provide them with a warm welcome. A bright smile from your employee will be crucial in determining whether they will feel welcome and whether they will stay with their children. You should always make your customers feel comfortable
will make it more exciting. Your team members should always be professional, fun and committed to providing children with nutritious and colourful meals as well as snacks.
You can either add a children’s section to your menu or create an entirely separate children’s menu printed on the placemat or as a stand-alone folded menu. No matter what you choose, just remember that children love to play and you should have fun with your menu. Consider using creative and excellent names for each menu item, and use bright and cheerful colours. You may want to incorporate cartoon characters or colourful images of menu items so that your children have an easier time deciding.
For additional revenue, you should consider selling ‘Bake At Home’ kits where parents could buy cookies, cinnamon rolls, or donuts by the dozen that they could take home and bake themselves. You could
also sell ‘Decorating In A Box’ kits where they could buy a dozen muffins complete with icings and sprinkles that they could all do at home with their children.
Make it a parent’s day out and create a lunch special for parents to enjoy a little quiet time once the kids are back in school, or offer a buy-one-get-one (BOGO) lunch special for parents to enjoy a light lunch or dinner out together without the kids.
3.
SHRINK YOUR PORTION AND OFFER DIFFERENT PORTION SIZES
As you know, the trend of minimalism has entered the food world too, and the high-end bakeries have started considering smaller portions. Customers and travelers coming to restaurants today prefer to taste different variety of food rather than just filling up their stomachs. Just remember that ‘small is elegant.’ Try to offer different sizes like Small, Regular and Large, for your most popular dishes. You could also make mini versions of your bestsellers.
As you know, bite-sized food products have become very popular, so don’t miss out on selling a 4-quarter, 4-ingredient finger sandwich, or a half-sandwich, or a tiny piece of cake. If your customers can buy a slice that is small enough for them to eat it, you will make them happy. The concept of a limited portion will certainly leave a long-lasting impression in your customer’s mind.
You should always offer take-away family-style meals specials during the autumn season and promote the timesaving convenience.
4. OFFER FUN ACTIVITIES AND GIVE OUT
BALLOONS
Perhaps you could create a calendar of events specifically for kids. You should schedule events to win over children. BJ/
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
Q&A
Bakers Journal caught up with Martin Barnett, the Executive Director and Acting General Manager of the Baking Association of Canada. Aside from the new COVID protocols restricting the number of people that allowed in an enclosed building at one time, everyone is thrilled with the idea of reconnecting with the industry faces they’ve only reached out to via phone, email or video chat. The idea of face-to-face networking after two years is almost intoxicating after almost two years of isolation and working from home. Barnett took some time out of his day to share some of the excitement he feels in regards to April’s Bakery Showcase, and we’re delighted to share this pre-show Q&A with our readers.
BAKERS JOURNAL / How has the pandemic changed the way the Showcase will be run?
MARTIN BARNETT / We’re in full compliance with Canada’s and Ontario’s COVID protocols. We wish to ensure exhibitors and attendees that the BA CNF show management teams will go above and beyond to keep everybody safe.
BJ / How is Bakery Showcase 2022 going to be different this year?
MB / This year, the Bakery Showcase will expand into two categories of bakers, both big and small. We’ll also feature some celebrity bakers seen on CBC, and we intend to have some exciting speakers for the educational panels.
BJ / What makes the Showcase Canada’s largest and best expo for the baking industry?
MB / I think it’s the largest because it appeals to all Canadian bases, and it’s a destination; whether it’s on the West Coast or in central Canada. It’s a destination event. A great way to network with like-minded people and see the latest innovations and talk to their suppliers and go-to workshops. We also welcome international attendees and exhibitors who are looking to doing business in Canada.
BJ / What do you look forward to the most this year?
MB / We, the BAC’s board of directors, are looking forward to connecting with Canadian bakers and invite them to join us on the next phase, the deciding journey for Canadians.
BJ / How can the Bakery Showcase and the BAC bring in younger generations of bakers?
MB / The BAC has recognized that the
new generation of bakers, pastry chefs and chocolatiers also need a strong voice in industry, and a place to network their ideas among industry professionals. The
BJ / What impression(s) would you like attendees to leave with?
“This year the Bakery Showcase will expand into two categories of bakers, both big and small...and we intend to have some exciting speakers for the educational panels.”
BAC is well positioned to facilitate that discourse, and welcomes all new faces.
BJ / How many attendees and exhibitors do you anticipate coming?
MB / We currently have 4000 people registered, includingehibitors andattendees: We’re expecting more regristrants as there’s 7 months to go!
MB / I think everybody gets to learn something; They all get to come away with a new love for baking, a new knowledge and feeling that they are part of the Canadian and international baking scene.
BJ / How would you measure the event’s success?
MB / We used to measure it by the number of attendees, but now, we’ll measure its success through feedback; if the quality of the personal interaction between exhibitors and attendees was rewarding and successful. / BJ
Facts about the Bakery Showcase you didn’t know
1. It is Canada’s oldest running bakingcentric tradeshow and expo. The trade show and conference was established in 1965.
2. It is the only baking industry specific business-to-business event that involves educational seminars, workshops and other social and educational material during the event in Canada.
3. Over 4500 visitors are estimated to appear.
4. The number of visitors, both Canadian and International, are anticipated to be
larger than last year. Many in the baking industry want to reach the postpandemic market, and connect with like-minded professionals.
5. The Baking Association of Canada was once known as the Allied Trades of the Baking Industry. It was founded in 1932, and Canada’s first baking industry that represented our country was the National Council of the Baking Industry, or NCBI. The Independent Master Bakery Association of Ontario later opened in 1937.
Halloween favourites are now more than just candy and cupcakes | BY KAREN BARR
FRIGHTFULLY DELICIOUS
Halloween traditions date back
2000 years, when the Celtics celebrated what they considered the last day of the year. The festival was called Samhain and it involved lighting bonfires and donning costumes to ward off ghosts. Today, the costumes and ghouls remain, but Halloween is more about collecting and eating sweet
treats.
“Halloween has always been a favourite in our family,” says Belinda Bigold, owner of High Tea Bakery, in Winnipeg, Manitoba. “My mom had an old school tickle trunk full of costumes, from years in theatre, and ballet classes. All the neighbourhood kids would come to borrow from the collection each year. So, we’ve tried to keep that spirit at the bakery. We decorate with cobwebs, pumpkins, and
witches. My team plays dress up, and we give away a free cookie to anyone who shows up in costume. People think it’s for the kids, but we give away just as many, if not more, to adults!”
High Tea Bakery is known for their cookie collection. For Halloween they bake up a variety of hand decorated sugar cookies. The cookie they are most famous for is the in-house invention called the Imperial Cookie, an almond
shortbread, with a raspberry preserve filling and pure almond icing. In October, Imperial Cookies are dressed up as pumpkins, skeletons, and monsters.
Nutmeg log cookies, so popular during Christmas rush, flip into Halloween mode and are turned into severed fingers. On top of this selection, the bakery also makes up Day of the Dead sugar skulls. And then, there are mini monster cupcakes, with vibrantly
Halloween cakes are becoming more traditional, and parties for the young and old allow confectioners and bakers to explore their dark side.
coloured buttercream “fur” and large beaming royal icing eyes.
Flirt, a 12-year-old bakery in Edmonton, Alberta, is owned by entrepreneur Michelle LeMoignan and her business partner, Brianna Vallet, the company’s pastry chef. “We love to decorate the shop for Halloween and encourage our staff to dress up for it if they feel inclined,” says LeMoignan. “We take traditional Halloween creatures such as ghosts and Jack O’lanterns and turn them into cupcakes. These are typically done with buttercream icing and small fondant features.”
Then, the scare factor is elevated. “We bake a more elaborate cupcake, where we step it up a notch, with a horror movie-themed pack. Each cupcake represents one of our favourite horror movies, from Nightmare on Elm Street to The Shining. We use fondant to make our custom toppers and swirl buttercreams together to make for a little darker, Halloween treat.”
Halloween gift-giving allows adults to indulge in their childhood favourites at office parties, or provide a taste of youth for the grown-ups who’d like to “treat themselves” without trick-or-treating.
being creative and coming up with specialty or personalized cookies,” she says. “I really enjoy what I do! It doesn’t feel like a job.”
}And then there are cakes, “One of our bakery’s signature cakes is our ruffle floral cake. It’s a combination of ruffles and rosettes piped with buttercream. For Halloween, we incorporate the classic colours of purple, orange, and black, into the design. We finish it off by adding eyes to the white ruffles to make for some spooky ghosts.” Then she adds, “We are an egg-free bakery so everything we make is safe for those with egg allergies. Our designs are available in vegan and gluten-free friendly versions as well, so no one gets left out.”
Customers line up from all over the city and the Flirt car cruises around, all week long, bringing cupcakes and cakes to the people of Edmonton.
“Halloween is more popular than Easter for us,” says Catherine O’Donnell, pastry
chef and owner of Willow Cakes and Pastries, in the historic town of Niagara-onthe-Lake, Ontario. “I think adults really enjoy Halloween too. It has become a social event. Parents like to dress up and really get involved.”
In keeping with the party atmosphere O’Donnell points out, “As pastry chefs, if we can
O’Donnell and her team also bake up Halloween gingerbread houses using all natural ingredients. These are preassembled and feature crooked roof tops and front
“As pastry chefs, if we can make it easier for parents to do things with their children at home, it really helps. Then they don’t have to bake anything, but can just participate and have fun.”
make it easier for parents to do things with their children at home it really helps. Then, they don’t have to bake anything but can just participate and have fun.”
The bakery has a thriving business with do-it-yourself butter vanilla sugar cookies that are imprinted and packaged along with containers of food colouring. Then, it is simple to just follow the lines and paint.
The cookies are produced by Willow Cakes and Pastries own self-taught cookie master Karen Clifford, who has been baking for 17 years. “I love
doors that can slide across or drop down like guillotines. All the royal icing and candies are included in these ready-togo kits.
A warming autumn mug of hot chocolate becomes even more special using chocolate bombs. For Halloween, O’Donnell crafts up chocolate skulls in both white and dark chocolate. “We create the back and front of the skulls using good quality chocolate such as Cacao Berry. Then, we place tiny marshmallows and grated chocolate inside. Later, customers just add a chocolate bomb to a mug, pour in hot
milk and stir to dissolve.”
Ghosts and ghouls abound in cakes with Halloween flavours like “Blood Red Velvet,” Pumpkin Spice, and Death by Chocolate. “Bone White” is a cake that has marshmallow filling. O’Donnell and Stacey MacIntyre are in charge of designing cakes.
With a career that spans 20 years, many customers remember MacIntyre competing on television shows like The Big Bake on Canada’s Food Network. “I love the challenge of new art creation every day, and I love to bring events to the next level with incredible art,” she says.
Halloween comes once a year and children through adults contemplate their costumes months in advance.
Bakers and pastry chefs across Canada can add to the joy of the day, by making these special treats for their customers to delight in. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef.
PRODUCT RECALL
Short-term thrift with equipment may have an adverse effect on food safety, putting a business and brand reputation in jeopardy.
Any food recall incident is a crisis situation that requires quick action to mitigate any longstanding financial and reputational damage. Fortress Technology examines the different factors that can make food operators more vulnerable to a recall, even with inspection equipment in place.
Aftershocks of the COVID-19 pandemic are placing global food and supply chains under even greater pressure. Although the sector has stayed largely operational, as eating and spending habits change, and retail pricing pressures escalate, adjusting to this uncertain landscape and maintaining robust contingency plans has become even more critical to survival.
}significant. In one study, the FDA found that approximately one quarter of all food related complaints it received over the course of a year involved the presence of a visible foreign contaminant. This same study indicated that nearly 15 per cent of the complainants had reportedly suffered an injury or illness, which they attributed to the foreign material.
As the global food supply chain grows increasingly complex, the FDA’s Food
“To mitigate future contaminant risks means you are not looking for patterns, but future potential holes in the security chain...food processing risks should be reviewed every twelve months.”
During these challenging times, cost cutting measures could have an adverse impact on food and drink safety, resulting in a rise in recalls cautions the inspection specialist.
The threat of ignoring these risks is
Safety Modernization Act (FSMA) has shifted focus from response to prevention and drives the adoption of track-andtrace technologies in all sectors. Despite stricter regulatory measures to prevent physical hazards from occurring, recall incidents increased in the US by ten per cent between 2013 and 2018, a major contributing factor linking a rise in
physical contaminants, including metal, glass and plastic.
These findings imply that short-term thrift with equipment may have an adverse effect on food safety, putting a business and brand reputation in jeopardy. Understanding how to optimize metal detection systems is not just good business practice, it also forms a critical part of the planning for a recall process.
PROTECTING REPUTATIONS
News of a recall spreads fast on social media, and often leads to a reduction in sales and a loss of confidence in brands.
In fact, according to a Harris Interactive poll, 55 per cent of US consumers reported that they would switch brands temporarily following a product recall, while 21 per cent said they would avoid purchasing any brand made by the offending manufacturer.
Quality assurance often runs deeper than the obvious. Rather than considering the ‘if’ it can be prudent to think instead about the ‘when’. To mitigate future contaminant risks means you are not looking for patterns but future potential
holes in the security chain. From a practical perspective, food processing inspection risks should be reviewed every 12 months as part of a defined HACCP assessment.
The speed at which a food company can publicly pinpoint the source of a contaminant is imperative and can minimise the damage caused by a recall. While inspection systems such as metal detectors and x-ray are an integral first step in quality control, proper management with regular testing is vital to ensure optimum protection is achieved.
FROM HACCP TO HARPC
Under the FSMA, the longstanding Hazard Analysis and Critical Control Point (HACCP) principles have been superseded by Hazard Analysis and Risk-Based Preventive Controls (HARPC). The biggest difference is that HARPC standards extend beyond Critical Control Points. Food processors must document all potential product risks, including planning for potential terrorist acts, intentional adulteration and food fraud.
Canada too updated its food safety system at the start of 2019, implementing new Safe Foods for Canadians Regulations. As well as affecting the Canadian food industry, it requires companies that export to Canada, especially the United States, to have a SFC license. Canada’s new rules place greater emphasis on hygiene and hazardous-based preventative controls. This includes a new standard on recording the chain of custody from the start of production to point of sale.
RETAIL COMPLIANCE
Food producers and packers clearly need to comply with legislative requirements. But in reality, it is supermarkets and club stores who are driving food safety compliance right down the food chain – a trend that is partly due to the power consumers now wield through social media. In the event of a food safety incident, an individual may not even try to take up the issue with the retailer or food producer, instead going straight to social media. As a result, supermarkets too are taking food safety matters into
their own hands and insisting that all suppliers install metal detection if they are to retain shelf space.
When balancing the risks and rewards of investing in optimized metal detectors systems, many users don’t perceive them as generating value for their business beyond the need to comply with customer demands, such as codes of practice. However, short-term thrift could be an expensive mistake in the longer term.
Any food manufacturer should look at this from a risk management perspective. Think of it like fire insurance. No one intends to allow metal to contaminate their food products any more than they intend to burn down their factory, but that doesn’t stop them from investing in fire protection and insurance. In the same way, investing in metal detection reduces the risk of a company’s hard-won reputation for food safety going up in flames. By weighing the cost of equipment versus the cost of a product recall, the decision to invest in good quality inspection equipment should a simple one. / BJ
PANDEMIC PIVOTS
Toben Kochman, Executive Chef and Owner of Toben Food by Design, said, “When we started, I was executive chef, prior to entering into the catering world, and we felt like there was a great opportunity to really dive into private events specifically at the time. As we continue to progress and build on our customer base, we just started listening and have to have a really good ear and eye for what is happening out you know in in the market. “We continue to put our brand note in different avenues, so having started off in the private sector of catering, we really saw that, first off, there was an opportunity in the corporate world so we’re looking at the market, which is very diverse.”
Starting a business during pandemic was difficult; the business did not rely on street food business. “We believe in putting money back into our business. We dove into food truck business, which led to a large production facility, which meant extra space.” The company, Toben Foods By Design, turned to catering. Kochman said they managed to pivot but not without challenges. “We’ve always been very brand focused, that’s how we’ve grown to being one of the largest full service caterers in the country. Can we really get our products into people’s hands and into people’s laps on a consistent basis? We shifted to reaching out to all of our corporate clients and our private clientele basis through mass emailing, as well as big social media push and now we’ve grown into a full new branch.”
}“You want to have enough growth to have profitability, but you have to manage that to make sure you’re not causing yourself to get into a situation where you are not able to handle the growth that you have.”
got back to the drawing board and, had a big creative think tank, where everyone was willing to get their feet wet.”
into a situation where you are not able to handle the growth that you have.”
For those who may be great baker, but not necessarily a great accountant, can people start with one location in the franchise, or should they have five locations before even consider franchising?
The silver lining to the pandemic is that now Toben Foods by Design has created a whole new branch of its operation. They took their business and almost reinvented it for the pandemic. Kochman added, “We had a massive facility that was built in structure to cater to 1000s of people every week but we really took advantage of that. And we adapted our recipes and our culture. We
Lyn Little, Partner, National Franchise Leader, BDO Canada LLP, said many new franchisees are unsure of what to expect. “If you’re not prepared for all the costs that you have coming at you, it can make things very, very difficult. So, it’s really important to plan those expenses out ahead of time. Another challenge I’d say is really growing at the right pace.
Little adds, “You want to have enough growth to maintain profitability, or get to profitability. But at the same time, you have to manage that to make sure that you’re not causing yourself to get
Little explained, “what I usually hear is about is the “real three”: having three profitable franchise, or corporate location for three years. And if you’ve pulled that off, then, then you’ve pretty much proven that it’s a system that can be repeatable and that gets scaleable. That’s not necessary but it really is a good proving ground, that you can operate in different markets, and you can be successful in three different areas for a number of years.”
It’s difficult for franchisees to survive, and many need to know how to make decisions quickly. “I have actually seen quite a few restaurants that have turned
Many bakers have pivoted their business, as Eric Forbes of KCB Foodtruck did. (See page 26 for more of his savoury and pandemic-friendly inspirations.)
over and it ended up being a very good situation where, where they are able to sell their real estate. And actually, even though they don’t want to get out. They get out profitably and so that at least is a silver lining to some of these long-term owners.”
How do you adapt or how do you reinvent yourself? Kochman said, “It helps if you have the right type of family or the right type of partners in general, who are mutually supportive. I think that is a big thing, getting on the same page on the same wavelength. As in, where you want to navigate and how you want to attack the different problems that come up is incredibly important.”
He continues, “I’m in a family-run scenario, myself, my sister and my brother in law. We’re playing different but complementary roles in our business. I think it would be different if we were all chefs, and we’d be butting heads as to the direction that we wanted to take our food program throughout this time. Instead, we come together and try and funnel our vested interest but find ways to complement each other in terms of the model and the direction we want to go.”
What does the future of franchisees look like? Little observed, “We’ll continue to see the focus on the speed and efficiency and contactless service, which was something that was starting
STEAMED DOUGHNUTS
• Tegral Steamed Cake Doughnut Mix 1000g
• Water 375g
• Oil 40g
• Deli Dulce de leche
• Belcolade C501 Sugar reduced 300g
• Canola oil 40g
• Cocoa butter 3g
Add the water and oil to the mixing bowl. Add the Steamed Cake Doughnut mix on top. Mix on low for 1 minute and 2 minutes on medium. Pipe 45g in the donut mold. Pipe 8g of Deli Dulce de leche in the batter.
Top with 15g of batter. Steam for 8-10 minutes. Let cool, de-pan and enrobe in doughnut coating made by mixing melted Belcolade C501 sugar reduced chocolate, canola oil and cocoa butter.
“Businesses with a robust social media presence, an up-to-date website that includes their menu and contact info, had a better chance of surviving the pandemic.”
before COVID. There was a lot of mobile ordering through the pickup locations, like, Pizza Pizza. Food lockers are becoming more and more common.” She stated, “I really think it’s a lot of the continuation and growth of the trends that were happening before, like being environmentally conscious, or offering speed and efficiency.”
Kochman said, “I think the way gifting and packaged foods have emerged are something that we’ll continue to see. We’ll really continue to see that grow, particularly at certain times a year and holidays.” He’s not sure
the buffet-model of service will survive, but awareness of health and safety will not only continue but will be heightened, “as people become much more conscientious how they consume food, you know, health and safety is such a huge thing that has come out of this.”
How has social media been used to drive online purchases, and how much, if more, effort have you allocated into your content creation?” Kochman said, “We’ve put a huge emphasis on that. It’s an incredibly important part of it. It is somewhat difficult to track, but sponsored ads have been really huge for us.”
Tracking users and demographics are crucial to running Kochman’s business: “understanding there are all these ways to track, who it is that’s viewing and what demographic of people you’re going after. We run campaigns where we’ve done a lot of special events and evenings. We’ve we run a monthly sort of “special date night,” where we preview menus on via social media.” Toben emphasizes how important social media is for brand recognition, “So it was very important for social media to retell the story, and to have people come to know our new face and our new brand as it as it came about [during the pandemic] and was redeveloped. social media is just absolutely huge.”
In summary: Take advantage of what’s in front of you, move quickly, and know your numbers. And always, always use social media./ BJ
PHOTO CREDIT: PURATOS
COVID AND FOOD SAFETY
During the early days of the pandemic, North American consumers craved comfort and familiarity. There was a massive swing in the early days, with people stocking up on essentials. Cookie variety packs, pita chips, and cheese snacks were where the greatest increases were reported. Overnight, people became home baking enthusiasts. The run on all-purpose flour - or any baking ingredient - saw supermarket shelves decimated. Collectively, North American homemakers snacked more, cooked from scratch, and baked their way through boredom.
Anticipating and adjusting overnight to this changing production landscape, narrowing down Stock Keeping Units (SKUs), adapting packaging formats and operations was made easier with automation. Food plants with flexible processing and inspection equipment were better placed to adapt processing practices to flex to changing consumer tastes and purchasing behaviors.
For many customers, snack lines were working overtime.
}Shifting from smaller ‘on-the-go’ formats to healthier eat at home options and larger sharing snack bags, new format patterns rapidly emerged as people’s lockdown routines changed. Fortress regional sales manager Eric Garr reflects: “As the weeks progressed, consumers moved from stockpiling essentials to quarantine snacking followed by conscious cleansing, immunity boosting and the rise of the home chef. North American food producers have done a phenomenal job in the most challenging conditions, keeping on top of these changing mindsets and tastes.”
Digital automatic testing improves the quality of performance verifications.
workflows makes a big difference. Fortress Technology’s Vertex Metal Detector with the optional Halo auto testing system was designed to do just this. Inspecting free-falling snacks and ingredients, the Vertex supports fast
Food plants with flexible processing and inspection equipment were better placed to adapt processing practices.
product changeovers and can, at the push of a button, be easily re-calibrated and switch between different food applications
Fitting into restricted production spaces where other metal detectors can’t, the inline system incorporates an advanced automatic testing system. For snack manufacturers operating with a skeleton crew during lockdown, the integration of Halo has been a time and labor saver, exclaims Eric.
close to the aperture walls. Conversely, Despite its slim stature, the Vertex meets, and in many instances exceeds, the sensitivities of comparable snack metal detection systems. Utilizing the very latest Digital Signal Processing technology, each unit inspects freefalling applications at high speeds, detecting and rejecting the smallest metal contaminants, including pieces of wire, shavings and flat flakes.
Without the foresight or time to adjust manufacturing arrangements, having equipment that can be easily moved, reconfigured and adapted to reset
As well as reducing the cost associated with performing these metal detector tests manually, digital automatic testing improves the repeatability and quality of the performance verifications. Instead the test samples usually pass
Noting the importance of equipment flexibility during these unprecedented times, Eric adds: “How quickly snack manufacturers adapt to changing consumer demands can have a long term impact on brand trust and spending behaviors. Given that verification tests are so critical to consumer confidence, a sophisticated system that uses advanced electronics and the metal detector coil to simulate the disturbance of metal in the center of the Vertex aperture offers a marked advancement on mechanical automatic testing. We are not aware of any other technology in the food inspection market that can perform auto performance verifications so reliably and precisely.” / BJ
PHYLLO POCKETS WITH SPINACH, FETA AND WILD BLUEBERRIES
INGREDIENTS
• 115 g (4 oz) pound baby spinach
• 4 green onions
• 225 g (8 oz) Feta cheese
• 4 tbsp (60 ml) sour cream
• 1 organic egg
• 3 tbsp (45 ml) bread crumbs
• Salt
• Freshly ground pepper
• 1 package (8 oz) phyllo dough
• 1 tbsp (15 ml) olive oil
• 1 cup (250 ml) frozen wild blueberries
You will also need: A muffin tin
PREPARATION
1. Wash and dry spinach and tear into small pieces. Wash green onions and slice into rings. Finely cube Feta. Combine onions, spinach, Feta, sour cream, egg and bread crumbs. Season with salt and pepper.
2. Preheat oven to 190°C (375° F). Place three sheets of pastry on top of each other and cut into four equal pieces to form three-layer squares. Grease muffin tin. Place a square of dough into each muffin mold and press down lightly; repeat for all twelve molds.
3. Fold wild blueberries into the feta mixture. Distribute mixture evenly among muffin molds. Twist the ends of the dough to create a seal at the top. Bake for 15–20 minutes on the lowest rack of the oven until golden brown.
NUTRITION
Calories: 160
Protein: 6 g
Fat: 8 g
Carbohydrates: 16 g
‘HIGH’ STAKES
On On March 3, 2021 Restaurants Canada found culinary and cannabis experts to clear the smoke around the edibles scene. Since the prohibition was repealed on October 17, 2018, Bakers Journal celebrates the third anniversary of cannabis’ legalization by bringing experts to the table. Let’s look ahead to discuss
what the cannabis and culinary world will look like in the future.
Chad Finkelstein, partner at Dale & Lessmann, LLP, spoke of the legalities that have emerged: “The initial draft of the legislation that we saw didn’t contemplate the legalization of edibles. It was really specific to dried flowers, oils or seeds.” He added that he feels that restaurants present an opportunity to the
baker or confectioner. However, restaurants are still unsure as to where they fit in.
Finkelstein added that there were licensed producers (LPs) who wanted to do either production themselves or co-packaging, and may have underestimated the challenges of cannabis’ legal dosage and food packaging. Some may have been turned away by the realization that an entirely different facility would be
needed to create edibles; using an existing restaurant to create cannabis-infused confections is not currently legal.
Finkelstein observed that there is a retail landscape with the regulations now in place and the stores are proliferating. His discussion hinged on where bakers or confectioners could find the opportunities and where the challenges might be.
Jen Juby, the Vice President
It’s been three years since the prohibition on THC has been repealed: How has this changed the Canadian market for edibles?
of Operations at Hemisphere, has restaurant experience which presents some advantages to the growing cannabis industry. However, like any entrepreneurial venture, there are always surprises.
Juby said that the restaurant service had prepared her to be agile and fluid, particularly with regulated markets, such as serving alcohol, which prepared her for the cannabis regulations. She adds that the service end regulations are so restrictive at the moment that any “authentic human connections” that they do develop in the stores are found through curbside service, on the phone, or at the counter. She recognizes that many may be first time clients, not just for Hemisphere, but for any cannabis experience at all. “That passion for service and creating an exceptional experience for guests is critical in this space.”
Finkelstein agrees, guest experience is the single most important thing for the edibles market. “That’s what keeps people coming back. Your ability to connect with a cannabis consumer is very different. It is highly regulated, there are very restrictive prohibitions on how you’re allowed to advertise and promote your business and what you can do with the customer to even get them in the door in the first place.”
bakeries can advertise through posters and photographs to lure customers in, edible bakers are restricted from visual marketing. Juby was asked how she brings in clients: Does she market her goods to people who embrace it without hesitation, or for clients who prefer to enter and exit the shop as discreetly as possible? “It’s a combination, actually,” she admits. “What I think is critical around the branding element is being able to create that inclusive space that really calls out that we’re striving to end stigma, creating a welcoming warm environment where space is open to discuss cannabis openly and the uses for each consumer that comes in.” Many firsttimers may be overwhelmed with choices, and look to experienced staff for recommendations. “Having a brand name that creates a welcoming environment, creates a possibility for us to take them on a journey while staying within the regulations.”
Despite the fact that it has been legal for three years now, Finkelstein still fields questions from clients asking if they can just start making
}“We’re
Currently, Canadian Federal laws state that edibles can’t be marketed in the same manner as non-infused candy or pastry: No bright colours that might entice children, no appetizing photographs on the label or box. Getting a client curious enough to try a pot brownie or a THC-infused candy presents a unique advertising challenge for the Canadian LP. Whereas traditional
cannot directly develop a brand and bring it to a cannabis store. “I would need to work with a licensed producer that is licensed through Health Canada to get that product and sell it in province…there are quite a few steps at this point in regulations,” cautions Juby.
Andy Deonarine, President and Diretor of CannSell, added that he’s optimistic that lounges will be the future of edibles, as it’s currently being tested in Ontario. “Do I think it will happen anytime soon? Probably not. And before they do, I hope they do consult with restaurateurs, people behind the business to allow them to be set up for success.”
He adds that the way to help both the customers and the cannabis edible market would be to have legislation for consumption lounges, though he admits that is “very difficult right now.”
Both Deonarine and Juby are more optimistic about the future of edible lounges: “This is where there’s a strong brand out there, where consumers already have a strong emotional connection,” said Juby. “I believe it’s not ‘if,’ it’s ‘when.’”
less than three years in, so we’re going to be on a constant wave; riding that requires a ton of agility.” — Jen Juby, Vice President, Operations of Hemisphere
their own THC-infused chocolate or gummy. Juby explains that some of the restrictions involves consumer health and safety. “In order to produce any cannabis product, even a topical CBD product– any product that is regulated and legal to sell in a licensed locations -- these producers need to be licensed through Health Canada, and that product then is purchased by each province.”
How can a would-be edible LP get in? Provincial regulation means that retail shops
will open up to the opportunity for infusion and infused meals… I think it’s a benefit for the restaurant industry. [Cannabis] is still creating those opportunities and moments for visits for restaurants.
Juby adds, for those who are not looking to provide a psychotropic experience, CBD-infused candy also have a role to play in the food industry. “I think so many restaurants are already considering this option… I think it’s a great way to lean in to that option. Even being able to play off of what has been done since they’ve deregulated and they’ve legalized CBD across the US, we could take some of the best practices and the successes from that experience, but it’s going to be an incredible opportunity for restaurants that will surface.”
What do the experts advise for somebody who might be looking to explore either a cannabis retail business or a cannabis product brand?”
Juby believes at this stage it would be best to be agile and patient, as the regulations are quite restrictive. She admits regulations do change fairly frequently, the changes that she’s seen over the course of the three years in retail have been dramatic.
“I think [consumption lounges] would be great for the cannabis industry and the restaurant industry as a whole, and obviously for the consumer to have a safe space for consumer cannabis. Especially if you’re a tourist or you’re at home and you can’t consume at home. Hopefully it does happen sooner than later.”
Juby ads that when tourism opens up further, there will be more opportunities for food tourists seeking a gourmet edible to be tried safely in an edible lounge. “I think lounges
“My advice would be to have an excellent plan around local store marketing,” she adds. “I think restaurateurs, and local store marketing was so crucial for a reason: because there are so many restrictions around promotions and branding and advertising.” Alcohol prohibition was repealed only a hundred years ago, yet we’re only now easing on some of the marketing restrictions that surround Happy Hour. “We’re less than three years in so we’re going to be on a constant wave; riding that requires a ton of agility.” / BJ
SUSTAINABILITY IN THE KITCHEN
Customers looking for sustainable chocolate and local produce are driving flavour trends in pastry. Despite the increase in cost, studies have shown clients are willing to pay more for environmentally friendlier indulgences.
Practicing sustainability doesn’t have to be a luxury. Sustainable solutions can be affordable, accessible and often put money back into your bakery’s budget. Environmental consultant Josh Prigge spoke at the RC Show to discuss how green decisions bring more “green” back into your pocket.
B Corporations are businesses that meet the highest standards of verified social and environmental performance. Prigge explains, “it’s really representing a new type of business, and a new sector of the economy where people are using for
profit entities to solve the world’s problems.” He lists Ben and Jerry’s, and Ardent Mills among the top B Corporations. “It’s becoming more and more clear that a company’s bottom line and growth potential is starting to depend on sustainability.”
Prigge cites consumer demand as a driving force. “Millennials, Gen Z and Gen X, are the ones that are really leading this charge. But, the data shows us that their older counterparts really aren’t that far behind in this belief. They want to purchase from sustainable companies, they want to purchase sustainable products. They want to purchase from
companies that share their values, and their beliefs.”
“Nielsen is doing a lot of research. In a recent Nielsen study where they surveyed 30,000 people around the world. They learned that 81 per cent of respondents said that it’s extremely or very important that companies implement programs to improve the environment. And when it comes to action, 73 per cent said they would rather, or maybe they’re definitely or probably changed their consumption habits to reduce their impact on the environment.”
Prigge adds that the other side of the coin is investor demand. He cited an
“incredible rise” in what’s called ESG investing. ESG stands for environmental social governance. Bakeries that invest in ingredient companies that provide sustainable and socially responsible goods are on the rise. “We’ve seen a huge rise just in the past 12 to 24 months, which tells us that investors believe sustainability as an important aspect of the companies that they invest in. So, ESG is the consideration of environmental, social and governance factors, alongside financial factors in the investment decision making process.”
Prigge quoted American billionaire businessman Larry Fink. “Within the next five years, all investors will measure a company’s impact on society, government and the environment to determine its worth, and to prosper over time, every company must not only deliver financial performance, but also show how it makes a positive contribution to society.”
Bakeries that boast a delicious product but do not donate or participate in municipal events or local charities could suffer financially for not engaging with their community. Seeking a bakery employee who shares in the company’s values will help not just boost morale, but sales. “Millennials will compromise 75 per cent of the global workforce by 2025. Many have a desire to do meaningful work. Employees are becoming more focused on working for companies that share their values and share their beliefs just as more consumers are looking to purchase from those types of companies. They’re looking for companies that are about something more than simply maximizing profits. They want to be a part of something that is contributing to making the world a better place.”
}were in partnership with Price Waterhouse Coopers. And they found that there’s a positive relationship between sustainability engagement, and employee engagement, and that sustainability engagement positively impacts nearly all dimensions of traditional employee engagement, including alignment to the company pride discretionary effort that they’re giving an advocacy for the company.
Prigge noted that the risks faced in business are not just the physical risks of climate change. Proactive initiatives to
“It’s becoming more and more clear that a company’s bottom line and growth potential is starting to depend on sustainability.”
Prigge added many employees all over the world really are questioning the meaning of their work, which may explain why the post-pandemic workforce is experiencing a lower than usual engagement rate. He recommends actively involving employees in corporate sustainability initiatives, which “provides them with more purpose or meaning in their work and leading to more engagement and higher productivity.”
The National Environmental Education Foundation conducted a number of studies on the impacts of sustainability on employee engagement. These studies
reduce energy use, to reduce food waste, and regulations that might be evolving in the near future around food waste and solid waste. He recommends that Bakeries that are providing single-use disposable plastic items such as cutlery and cups, using a proactive approach such as moving toward compostable or recyclable offerings could help mitigate future costs.
Prigge stated, “reducing solid waste, not sending food waste to the landfill, reducing energy use, reducing greenhouse gas emissions, reducing water use; all of these practices save your business money.
Waste in our society really is a result of design flaw. We need to rethink redesign, the way that we develop our products, the way that we operate our facilities, the way that we run our businesses and the way that we operate as a society to rethink and redesign waste and become more efficient.
He noted that increased consumer demand for sustainable products, reduced operating costs through energy-saving initiatives, attracting and retaining young talent all are factors that lead to higher performing companies. “Overwhelming evidence suggests that sustainable companies outperform their peers.” Prigge cited a statistic from Nielsen from 2020: “Sales of consumer goods from brands with a demonstrated commitment to sustainability has grown more than 4 per cent globally… the UK is showing that that certified B corps in the UK are growing 28 times faster than the national economic growth rate.”
Unilever’s sustainable brands are growing 50 per cent faster than the rest of their business. Unilever’s CEO said, “our results show that sustainability is good for business. There’s no doubt that our sustainable products are making us more competitive and research. The, there’s mounting evidence that shows sustainable companies deliver significant financial performance.” / BJ
Chefs from around the world are looking for more environmentally friend equipment and ingredients as clients look to reduce their ecological footprint.
things you can do if you’re committed to local sourcing, that sort of thing, based on how much money to spend.
“You can also work indirectly with us by getting to know more local food providers, that’s a huge piece of the puzzle, working with your board to meet visitor demand but also make sure they’re aware of complete business and expanded opportunities.
“We’re working with bakeries and restaurants to create a curated experience, they log in to our site, read blogs about food destinations, download a passport to either redeem those or donate them to charity. That’s the program in a nutshell. A lot of inspiration involved in bringing up stories on the bakery level, working with your DMO program, as well as other programs.”
Podgorski states that being featured on that passport means that you’re actively working with the CTA and various communities that are committed to your business and your cause that is special to your business. “There’s a lot of bakeries, involved in the travel passports,” she explains, describing the online system that promotes and inspires travellers and foodies. “In fact, we have the Apple Pie Trail, the Butter Tart Trail, The Black Foodie Guide to Black-Owned Ontario… there’s so much going on. It’s unique and kind of beautiful.”
Food tourism isn’t merely a way to pander to Millennial influencers on social media. It’s currently one of the more lucrative and entertaining industries in Canada. Chris Elliott, the Senior Economist for Restaurants Canada, stated in a Restaurants Canada panel last March: “international travelers and visitors they spend about $4.3 billion a year on food service alone.”
Podgorski also recommends that bakeries without a festival or tour to join should consider joining a neighbouring festival, or even better, start their own neighbourhood festival or tour. (The Founding Sponsor, Ardent Mills’ 2020 Inspirational Bakery contest winner was the St. Joseph Bakery, known for starting the Facer Street Festival in St. Catharines, ON.) Connecting with other businesses, ingredient suppliers or growers, and even the local BIA can all be helpful allies in organizing an eye-opening tour that shows off the area and the best work from local artisans. The easiest way many can start would be at a farmer’s market, which is often the
Podgorski notes that many food tourists are looking for sustainability in their travel habits, and the food they eat, which can be a boon for local farms offering a taste of their local produce. For city bakers, sharing sourcing practices and putting up signage that indicates where ingredients come from can give both locals and tourists an idea of their food’s regionality. She identifies some of the things tourists and foodies have been looking for:
“Sourcing practices: Where do you get it, what does it mean, are you using conventional products that are sitting on shelves for years? Are you finding ways of using things grown and raised uniquely?” Podgorski says the CTA helps throw light on ways all of those little choices, that are more sustainable. But then she also suggests the baker considers transportation, “where are you sending your products? There’s so many angles.”
Podgorski believes that the general population isn’t merely interested in food tourism simply on account of travel for the sake of new vistas. Tourists, she says, want to support food producers, from farms to bakeries as the most important people in communities. “It’s great, it’s a huge opportunity for those kinds of businesses to leverage. [Tourism] also supports businesses that aren’t necessarily struggling on the day-to-day, or are farmers and producers. You know, whether it’s a CSA or a nearby shop. So, I think, I think there’s a silver lining.”
Ontario is not the only province
engaged in lively food tourism industries. Food tourism promises to meet the gap by providing travel destinations that around food. With autumn’s bright colours, Canadians are looking for an excuse to get out of the house before the weather gets colder. Events like Victoria, BC’s “Off The Eaten Track” Tours, Quebec’s Poutine Festival or The PEI Fall Flavours Festival celebrates chefs and local cuisine, and generates excitement about travel.
For a bakery to be featured, they can log in, upload photos and a story about the business. The GTOO is looking for Destination Partners who will contribute up to 3 pieces of content per season. The content can be in the form of a one-day, two-day trip or more. The website explains, “the campaign will span 6 seasons, beginning Fall 2020 and ending with Winter 2021. That means that each partner can contribute a maximum of 18 pieces of content total over the course of the campaign. That’s 18 pieces of great food content that will live on your website too.”
“We’re working with the [food destination] to create a curated experience,” explains Podgorski. “That’s the program in a nutshell. A lot of inspiration involved in bringing up stories on the bakery level, working with your DMO program, as well as other programs are also available.” Taste Ontario’s passport program currently features 1352 small businesses, and has an overall program reach of 2,009,737. Your bakery can be someone’s destination to a very special day. / BJ
Canadians are ready to explore their country’s wide palate.
• Same day pick-up on stock orders
• Minimum order 24 pieces • We ship anywhere
• Two locations to server you better
1-800-661-4122 ext. 244 jbredo@drader.com
(DIVISION OF A & L FOOD DISTRIBUTORS INC.) SUPPLIER OF FROZEN AND RAW INGREDIENTS
FOR THE BAKING INDUSTRY
Tel: (416) 252-4660 Fax: (416) 252-9993
25 - 8 Connell Ct., Toronto, ON M8Z 1E8
Phone 705-826-2254 | 1-888-599-2228, ext. 268 Fax 1-866-810-8111 (secure line)
Well-established Windsor-area bakery for sale, family owned and operated since 1974. Businesses include retail storefront and wholesale bread manufacturing plant. All major equipment less than five years old. Wholesale distribution covers Windsor-Essex County, as well as Southeastern Michigan. Purchase of the building optional. For additional information, please email fmancini@mbsp.ca
BY JANE DUMMER
TASTE FOR SAVOURY
How baking’s savoury side is trending as Canadians look for new twists on old favourites.
The pandemic has contributed to the taste for savoury in baking for a variety of reasons. First up is nostalgia. It’s all about providing positive emotional reactions. In crisis, people may attach their emotions to another time or place where things were perceived as easier and happier. Next up is adventure. As we navigate our way out of all the pandemic restrictions, people are craving adventure. And lastly is perceived health advantage of savoury over sweet baked goods.
When you think about it, many of the nostalgic flavours are savoury flavours. As consumers gravitate toward comfort and familiar, flavours and ingredients like salt, cheese, caramel, cinnamon, and nuts are common choices.
}Rachel Nicholson, Executive Pastry Chef, Langdon Hall agrees, “One of my favourite savoury ingredients is our in-house smoked pecans. They are so intense and add depth to any dessert including panna cottas, and eclairs. They are a fantastic hit of flavour and texture, even as a garnish. We also like to add cheese. A good, aged Parmesan can really lift a breakfast muffin and help to pull the sweet notes out of fruit, especially peaches. My absolute favourite is corn! I have had a version of a corn sorbet on the fall menu several times. It’s unexpected but fits perfectly and has a beautiful colour. It’s one of our best seasonal sellers. Also, we have a fantastic honey cornbread bun for pulled pork sandwiches and will offer a corn muffin for guests in late autumn.”
customers
Tim Hortons and Dunkin Donut’s ghost pepper frosted donut.
Want more of a savoury side adventure? Eric Forbes, Owner/Chef de cuisine KCB Streetfood Food Truck, formally the Kimberley City Bakery, explains, “The Pretzel Croissant. The combination of a
“People are happy to hunt out extreme ideas. Things that are different. Food trucks are almost encouraged, more than others, to try the unexpected flavours and items that you wouldn’t find anywhere else.” – Eric Forbes
very buttery inside, locked in by our German traditional pretzel making. The taste of a pretzel on the outside, still makes people wonder how it’s possible to change a traditional baked good and elevate it to a new level. It can be used as a panini, sandwich, sweet (s’more, or French toast), or by itself. We have several sweet and savoury croissants, including the Kouign Amann (pronounced Queen Ah mahn), which is a sweet and salty croissant shaped like a muffin, with fillings that include cheese and fruit together, giving a sweet and savoury combinations customers love.”
whiskey pumpkin pie. People want something new and different, and the sweet and savoury combinations offer that!”
The pandemic has driven interest in health and wellness. Health can be a big part in the move toward savoury baked goods for consumers. Options offering a balance between health and indulgence are proving popular. There are opportunities to utilize flavours and ingredients that are health forward like cinnamon, ginger, matcha, chilies, cardamon, mint, and unique ingredients like tomatoes and beets. Nicholson adds, “The appetite for a mixture of sweet and savoury has grown. For example, our plum and tomato jam scones. They are seasonal, only when we have the best tomatoes available. Plus, they are surprisingly sweet from the combination of ripe tomatoes and great plums. A favourite with customers.” Forbes agrees on the health front, “We have had success with our sourdough on the savoury side. We have a marble sour with spinach and a beet dough, rolled in layers to produce a very fun looking, healthy addition to our already popular bread line-up.”
Not surprising, everyday brands including Tim Hortons and Dunkin’ Donuts jumped on the nostalgic savoury bandwagon with new spins on familiar flavours. They added limited edition options to their menu (in late 2020) with the salted caramel donut at
Move over bacon, you’re not the only game in town! The savoury trend has extended far beyond that traditional taste. Forbes describes, “People are happy to hunt out extreme ideas. Things that are different. Food trucks are almost encouraged, more than others, to try the unexpected flavours and items that you wouldn’t find anywhere else. We’ve played and created the Caesar donut with a simple syrup vodka glaze and a fireball
The trend for savoury combinations hitting the sweet spot of consumers isn’t going away any time soon and there are plenty of ways to create delicious, eyecatching, health forward options to keep them interested. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
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are requesting a savoury twist to old favourites. Combining classic flavours on traditional treats works better than bakers might expect.
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