TRENDS IN CHOCOLATE
Chocolatiers discuss what’s new and what their customers are craving
The Mozart Kugeln is
hands-down favourite of chocolatier Anna Stubbe, owner of Anna Stubbe Chocolates in Ottawa.
Dallas Southcott, owner of The Chocolate Lab in Calgary, makes the most of moulds to make shiny, stunning bonbons. See page 8 for more on
BY COLLEEN CROSS
BACK TO THE CLASSICS
Follow other bakeries and scroll your social media feed for a few minutes a day and you’ll pick up ideas and trends in no time.
One we’ve noticed is naturalistic cakes. This trend encompasses not only the naked or nude cake and also simplified, pared down cakes with just enough decoration to add an understated elegance. Bakery after bakery has been showcasing beautiful, delicate sugar flowers, wispy foliage, simulated birch trees bases and sweeping garlands of flowers. Jenna Hutchinson of Winnipeg’s Jenna Rae Cakes told us requests are up for white wedding cakes. Could this be an echo of the bride’s dress?
Back to nature is a timeless look especially for a wedding cake. It may speak to our desire to streamline, simplify and remember what’s important in life. With so many weddings and milestone gatherings finally taking place after being postponed during the pandemic, it may also suggest a desire to go for a style that’s tried, true and reliable.
In short, we’re all craving certainty, which has been in short supply since early 2020. That need is expressing itself in all sorts of ways and in many aspects of our lives.
We see it in the little rituals, including that reliably good cup of coffee or tea we take in the morning, and it extends to pastries, muffins and breakfast sandwiches ordered from our favourite bakery-cafe.
We also see it in the return to in-person food service – tentative at first and then embraced gleefully. Many bakery regulars are still giddy with joy, sometimes pinching themselves, to be lingering over treats with friends.
Uncertainty crept into every conversation we had with bakeries during the pandemic, and even as the end of the danger seemed near, we still heard it in the voices of even the most successful and normally confident bakery owner. Will things get back to what they once were? Everyone had their own picture of what back to normal would look like, but all visions featured some version of people gathering.
To be sure, lots of bakers have shown their bold and playful sides in unique cakes made at their clients’ requests. One example is a classic, natural tiered cake set against a wall hung with delicate doughnuts made by Ritzy Cakes of Waterford, Ont. It’s an example of the strong trend of small indulgences Jane Dummer explored in her column in our August/September edition.
For many bakers, cake and sugar artists, more is more, and one perfect buttercream rose deserves 50 more. That’s especially true of kids’ birthday cakes, which re-create every movie franchise, favourite toy, princess or emotion you can imagine: minion cakes, cakes bursting with cars and Frozen-inspired creations urging kids to “Let It Go!”
I’m reminded of another observation made by Michelle Brisebois of Textrix Consulting in these pages: in times of upheaval and uncertainty, superheroes rise up in popularity.
Late in 2021 Deco Pac’s collection of themes included some bold, decadent, rich-hued and decidedly celebratory styles. They expressed a sense of joyful excess that was a long time coming but would no doubt be worth the wait.
Another trend we’ve noticed is pull-me-up glitter cakes, as identified by Dawn Foods executive chef Melissa Trimmer in Bake magazine: “People want to have experiences,” Trimmer says of pull-me-up cakes, which feature a special reveal in the final step. “These cakes have customizable flavors. I really would love to see bakeries sell take-home kits to consumers.”
Next issue and online in October, we bring you cake, cookie, bread, chocolate and pastry trends galore from the IBIE in Las Vegas!
Whatever your jam – comfort food classics or surrealistic flights of fancy – perhaps the surest way to give your customers the sense of certainty they crave is through the consistent quality your products, bakery ambiance and customer service show every day. As bakers, you are in a perfect position this fall to provide this longed-for comfort in a still uncertain time of recovery. / BJ
OCTOBER 2022 | VOL. 82, NO. 7
Reader Service
Print and digital subscription inquiries or changes, please contact Angelita Potal, Customer Service Rep. Tel: (416) 510-5113
Email: apotal@annexbusinessmedia.com
Mail: 111 Gordon Baker Rd., Suite 400, Toronto, ON M2H 3R1
EDITOR | Colleen Cross ccross@annexbusinessmedia.com 519-429-5227
TECHNICAL
EDITOR | Julie Istead, Puratos Canada jistead@puratos.com
NATIONAL ADVERTISING
MANAGER | Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254
ACCOUNT COORDINATOR | Kathryn Nyenhuis knyenhuis@annexbusinessmedia.com 416-510-6753
MEDIA DESIGNER | Alison Keba
GROUP PUBLISHER/VP SALES | Martin McAnulty mmcanulty@annexbusinessmedia.com
AUDIENCE DEVELOPMENT MANAGER | Beata Olechnowicz bolechnowicz@annexbusinessmedia.com 416-510-5182
COO | Scott Jamieson sjamieson@annexbusinessmedia.com
Mailing Address
P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5
PUBLICATION MAIL AGREEMENT NO. 40065710.
ISSN 0005-4097
Published nine times per year (Jan/ Feb, Mar, Apr, May/Jun, Jul, Aug/Sept, Oct, Nov, Dec) by Annex Business Media.
Subscription Rates
Canada — 1 Year $ 32.00
USA — 1 Year $73.50
Foreign - 1 Year $84.50 All prices in CAD funds.
Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above.
Annex Privacy Officer
privacy@annexbusinessmedia.com Tel: 800-668-2374
Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
No part of the editorial content of this publication may be reprinted without the publisher’s written permission.
© 2022 Annex Business Media. All rights reserved. Printed in Canada.
•
•
•
• Experience exciting student competitions!
• Pick up trends at the Canadian Pizza Chef of the Year competitions!
• And much more!
CFIB launches program to help business owners promote wellness in their workplace ¦ industry news ¦
briefly | Study confirms benefits of resistant wheat starch; Kellogg’s debuts ‘Shocking Orange’ Rice Krispies cereal; Edmonton home bakery ships sourdough starter across North America | for more news in the baking world, check out our website, www.bakersjournal.com
Barry Callebaut to build specialty chocolate factory in Brantford, Ont.
The Barry Callebaut Group plans to build a specialty chocolate factory in Brantford, Ont., at 4 Bowery Rd., Brantford, Ont., inside the Northwest Industrial Park. The factory will manufacture sugar-free chocolate, highprotein and other specialty products.
The factory is expected to produce more than 50,000 metric tonnes of liquid and moulded chocolate production. Investment over 10 years is projected to amount to more than $133 million Cdn.
More than 200 new jobs will staff its new facility, which is expected to be operational by 2024.
Currently two of Barry Callebaut’s 15 factories in North America are located in Canada: one in Chatham, Ont., and one in St. Hyacinthe, Que.
“Consumers are searching for healthier and tasty solutions for the foods they love,” said Steve Woolley, president of the Region Americas. “
‘Free from’ foods like sugar-free or dairy-free are healthier options that also satisfy the indulgence they are craving. Through the addition of a sugar-free facility, Barry Callebaut is positioning itself to be the leader in ‘Better for You’ offerings for our customers, which include a wide range of low- and sugar-free solutions.
Katie Curran, interim CEO, Invest in Canada, said: “Barry Callebaut’s new and continued commitment to Canada is an investment in the talent of Canadian workers, our access to global markets, and our welcoming business environment. Global investors will look at all corners of Canada for opportunities. Foreign direct investment brings jobs, stability and promise.”
According to CFIB’s recent survey, 91 per cent of small hospitality business owners are still dealing with pandemic stress. To help businesses, the Canadian Federation of Independent Business is launching Workplace Wellness, a new online initiative that provides business owners with resources and tools to support wellness in their business.
The online hub, developed in partnership with Nexim Canada (PrimaSure), includes free articles, webinars, printable posters and templates, including templates to create a disconnecting from work policy and respectful workplace guidelines.
“We hope this new initiative will make it easier for owners to incorporate wellness practices into their workplace, as it could help reduce the likelihood of employees going on short- and long-term disability,” said Corinne Pohlmann, senior vice-president of national affairs at CFIB. “In small businesses, in particular, the absence of even one employee has a big impact on business operations, but it can also be personal for many small business owners whose staff often consists of friends or even family members.”
For more information, visit CFIB’s Workplace Wellness website at cfib-fcei.ca/workplace-wellness.
Study suggests banana peel flour has significant nutritional properties and potential for baking
A new study suggests banana peel flour has nutritional properties and when used in baking offer favourable rheological properties such as water absorption, dough development time, dough stability and consistency.
The joint study between the Alagarh Muslim University and University of Houston aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour.
The authors are Asima Shafi, Faizan Ahmad and Zahra H. Mohammad.
Full citation: Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies, ACS Food Sci. Technol. 2022, 2, 8, 1355–1363. Publication Date: July 21, 2022.
Arva
Flour Mills acquires Red River Cereal Brand from The J.M. Smucker Co.
Arva Flour Mills, North America’s oldest continuously operating commercial flour mill, announced it will acquire the Red River Cereal Brand from Smucker Foods of Canada Corp., a subsidiary of The J.M. Smucker Co.
The mill officially acquired the historic cereal brand on June 1, 2022, and plans to launch the brand at its onsite retail store and their website, www.arvaflourmill.com. Further plans to distribute the Red River Cereal Brand into other retail locations are projected for later this year.
The cereal will be made entirely on site at the historic Mill.
Study says food and beverage manufacturers wait over a year to
fill positions
A new study conducted by Food and Beverage Ontario found 82 per cent of Ontario’s food and beverage processors need or are actively seeking to employ a skilled trades professional in such critical roles as automation and quality control technicians.
The province’s food and beverage processing industry is seeking to increase education, employment opportunities, and access to qualified foreign workers as skilled trade shortages continue to take their toll on production capacity, the study suggests. The report indicates it takes an average of seven months to hire for the role, while a quarter of food and beverage processors note they have been waiting over a year to fill some skilled trades roles.
“The demand due to broad labour shortages has created both a loss in industry capacity and a cycle that draws existing resources to accommodate the shortage and labour turnover,” said Doug Alexander, vice-president of sustainability and government relations at Belmont Food Group. “The more skilled trades jobs we need to fill, and the longer it takes to fill them, the more pressure is placed on current employees to keep operations running. That can lead to burnout and food production constraints, while literally turning down orders.”
In the study, funded by the Ontario Ministry of Agriculture, Food and Rural Affairs, the industry projects a shortfall of 25,000 employees by 2025.
The report also identifies barriers to employment and potential solutions to address the short-term challenges causing current production and staffing issues.
Scholarship applications open for BIPOC culinary students
Ben’s Original is now accepting candidate applications for the Canadian Seat at the Table Fund, a scholarship program that creates opportunities for students from underrepresented and equity-deserving communities seeking careers in the food industry.
Established through a $200,000 commitment by the brand announced in fall 2021, the needs-based awards are designed to help BIPOC students overcome financial barriers and positively affect pathways to employment.
The awards are available to students enrolled or accepted into culinary arts, baking, pastry or catering programs at Vancouver Community College (BC), Humber College (Ontario), Centennial College (Ontario) and Institut de tourisme et d’hôtellerie du Québec (Quebec).
Qualified candidates must identify as BIPOC and demonstrate financial need to complete their education. Each institution will administer and award five $5,000 awards annually over the next two academic years, beginning with the fall 2022 semester.
Sask. milling company Avena forms sustainability advisory panel
Canadian specialty pulse and oat miller Avena Foods Limited is creating a Sustainability Advisory Panel to advance its sustainability goals.
The panel is made up of farmers, civil society organizations, researchers, and food and beverage companies. This dynamic team will review Avena’s sustainability initiatives, provide suggestions for the program, and identify new opportunities.
Confirmed members include Margaret Hughes, co-chair (Avena), Mike Gallais, co-chair (Avena), Jean-Marc Bertrand (Danone Canada); Todd DeKryger (Nestlé North America), Lynnell Pomedli (Seed Source), Julia Person (Bob’s Red Mill), Lana Shaw (South East Research Farm), and Markus Weber (Field to Market Canada).
TRENDS IN CHOCOLATE
Chocolate, the ever-loved ingredient for chocolatiers and pastry chefs, is always evolving in how it is used and presented in the marketplace. What are the latest trends in chocolate? What are consumers craving the most?
“We see trends out of necessity. There are more customers now than ever before who have developed a sensitivity or allergy to nuts, gluten or dairy. People have also made lifestyle changes, like choosing to be vegan. I certainly keep all of this in mind when sourcing new raw materials and developing a new product,” says Anna
Stubbe, sixth-generation chocolatier, who opened Anna Stubbe Chocolates, in Ottawa.
Anna completed her apprenticeships in pastry and chocolate in Germany before moving to Canada in 2002. Then, she worked with her father, German-born master chocolatier Heinrich Stubbe, of Stubbe Chocolates, also in Ottawa. After 12 years she opened her own shop.
Dallas Southcott, a former master chocolatier at Bernard Callebaut, opened his Calgary-based shop The Chocolate Lab, with his wife Eva. What started as a tiny mom-and-pop shop in Chinatown, today is a 6,500-square-foot factory, with their products sold in
multiple retail stores.
“This growing segment of the chocolate-eating population that is interested in making plant-based dietary choices, and dairy-free and vegan chocolate products, including milk and white chocolate, are capturing more interest from top manufacturers,” Southcott says.
The biggest shakeup in the chocolate industry recently was the introduction of Ruby chocolate. Chocolatiers and pastry chefs waited in anticipation for the release date of this innovative fourth type of chocolate. How has this affected the Canadian market?
In his opinion, Dallas says, “Ruby chocolate has given
chocolatiers and pastry chefs another tool to work with. With its light fruity, and slightly acidic taste, it presents new opportunities for pairing, especially with fruits and spices. Its natural pinkish hue allows for a natural colouring that is pleasing for dessert toppers and chocolate decorations.”
Anna agrees, adding, “Ruby did not have an impact. Not in my shop. I only sell Ruby in bar shape, plain, and topped with hibiscus and sea salt.”
So just what is trending? When it comes to bonbons, Anna says, “The most popular flavours are the familiar ones, with caramel fillings or nut fillings. The Caramel Sea Salt Bonbon with its dark choco -
“If I had to choose one item to eat for the rest of my life, it’s for sure the Mozart Kugeln,” says Anna Stubbe of Anna Stubbe Chocolates in Ottawa.
late shell is by far the most popular flavour. The Liesel (named after Anna’s great aunt, who was also a pastry chef and chocolatier), is a milk chocolate shell with soft Hibiscus caramel.” Then, she adds her personal choice: “My go-to is the Hazeldean Bonbon, with a smooth hazelnut coffee filling. It works for any mood and time of day.”
“It is very important to start the bonbon-making process with super clean and polished moulds,” Anna says, sharing one of the keys to her success. “If the moulds are not polished the shine will not come through nicely.”
After polishing, Anna makes sure the cocoa butter is coloured and tempered. Then she splatters the moulds. “Once set, I spray in the solid colour with an airbrush. When the colour is set, I cast the moulds with chocolate to create a thin shell that will hold the filling. I fill the shells and it has to set for a few hours, before closing the bonbons with the same chocolate as the shell. That’s when the moulds go in the fridge for a while. Unmoulding the bonbons is the most rewarding part of it all! The shine, the thin chocolate shell, the smooth filling – it all comes together.”
}‘It
adventurous.”
If he had to pick just one bonbon, Dallas says, “One of my favourites is our Thai Stick. It’s a Thai green curry inspired white chocolate bonbon, infused with lemongrass, lime, ginger and Thai bird’s eye chilis. Having worked extensively in Asia previously, my palate is trained for Asian flavours, and I often bring flavours from my past travels and work into play when creating new recipes.”
Dallas says the creation of his bonbons is a multiple-day process, with the colour application taking the largest segment of time. Each bonbon is hand painted using tempered, coloured cocoa butters. These mini works of contemporary art are crafted using such tools as brushes, sponges, and stamps, “We use a commercial HVLP spray system to create the thin coloured spray transitions and effects.”
It takes practice to craft the
“We like using white chocolate as a base for flavour, so many of our inspired white chocolate bonbons are deeply flavoured with fruits, spices, teas and high-quality spirits,” says Dallas Southcott, The Chocolate Lab
ner ganache. Also, the Specials, a milk or dark chocolate shell filled with a mixture of three different chocolates.
The shop also sells Florentines, confections of honey caramel, with almonds, that are finished with dark chocolate dipped on the
is very important to start the bonbon-making process with super clean and polished moulds.’
–Anna Stubbe
Hazelnuts and PB&J Malts are our top-selling dragee products. With our tablets, some people gravitate towards the premium dark chocolate bars. We make these using chocolate, crafted in house from the whole bean using direct-trade, ethical cacao. Others love our inspired flavoured bars, like London Fog and Lemon Rosemary.”
The Chocolate Lab carries 32-plus flavours of bonbons. “Our darks are rich and chocolatey, and we often use our own single-origin chocolate produced in house from the bean, as the taste of freshly produced chocolate is much more impactful. We like using white chocolate as a base for flavour, so many of our inspired white chocolate bonbons are deeply flavoured with fruits, spices, teas and high-quality spirits. We have flavours for both the chocolate purist and the wildly
perfect bonbon shell. A shell that is too thin cannot hold the filling. One that is too thick loses the delicate bite. “We use large industrial continuous tempering machines to cast shells, which fits the volume of our production; however, most of this process can be done by hand.” The Chocolate Lab creates tempered ganaches, pralines, giandujas, caramels, nougats and other fillings using traditional techniques.
As for top-selling truffles at her shop, Anna says: “All the dark chocolate truffles. The cognac with 70 per cent dark chocolate is the most popular. Followed by the Gewürztraminer, a marbled white and dark chocolate, filled with dark chocolate Gewürztrami-
bottom. Then there are orange peels dipped in chocolate. “The Mozart Kugeln, soft hazelnut nougat surrounded by pistachio marzipan and dipped in dark chocolate, is another. If I had to choose one item to eat for the rest of my life, it’s for sure the Mozart Kugeln.”
Customers can purchase tortes at Anna Stubbe Chocolates, such as the traditional Sacher Torte, a light chocolate sponge cake with layers of apricot jam. “The Cointreau Torte, chocolate almond sponge cake soaked in Cointreau, with layers of dark chocolate ganache and orange marzipan, is also popular,” she says.
Dallas says, “Our awardwinning Caramel Latte
As for custom work, Dallas shares some fond memories, “We created a sculpted replica model of the U.S.S. Enterprise NCC-1701a, from the Star Trek IV film. We also created a replica bust of the City of Calgary’s iconic lion head,” he remembers. He adds, “We hand painted a giant chocolate egg, with a panda bear scene, for the Calgary Zoo launch of the panda bear exhibit.”
Chocolate is one of the most beloved sweet treats in the world. Offering customers more of it, in inspired ways, will be rewarded with smiling faces and repeat business. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.
¦ concepts for success ¦
BY DIANE CHIASSON
FIVE EASY TIPS TO INCREASE YOUR BAKERY SALES THIS AUTUMN
Autumn is an excellent time for bakery operations as it is jam-packed with festivals and events
Most bakery businesses start experiencing a low season at the end of the summertime. Whether you own a bakery store, restaurant, food truck or bread shop, you know how slow business can get during the off-season. However, autumn is an excellent time for bakery operations as it is jam-packed with festivals and events, including many Indian and Chinese cultural and religious festivals, Thanksgiving, Halloween and Christmas.
Nothing keeps your customers away more than a stale and outdated store, so if you want to increase your bakery sales, one of the first things to do is freshen up your windows and in-store displays to reflect the autumn season. It’s also the perfect time of year to make a few changes to your menu by adding seasonal menu products and developing new marketing strategies. Additionally, follow these five easy tips to increase your bakery sales this autumn.
}special colourful signage to draw customers inside your store. No matter the type of display, be sure to keep it simple and on brand.
2.
CHANGE YOUR MENU DESIGN TO INTRODUCE FUN FOOD AND DRINK SPECIALS
Try to get in on the spirit of the season. Consider adding new, fun and even “spooky” food and drink specials throughout the entire month of October, particularly around Halloween. It’s the perfect month for pumpkin pies and cakes, pumpkin spice lattes, and other great Halloween goodies like cobwebs brownies, creepy crawlers cupcakes and bat cookies.
Redesign your regular menu by renaming your menu sections and products. Adding seasonal specials to your menu will certainly delight your customers and get them talking about your bakery.
Try to idenify current bakery trends or ‘hot items’ that align with your products, and if you notice a bakery product trending, see if it fits your brand offering.
3. STAY ON CURRENT TRENDS
1. KEEP UP WITH THE AUTUMN SEASON LOOK AND FEEL
Autumn is my favourite season! Albert Camus said, “Autumn is a second spring when every leaf is a flower.” There is something special about autumn because of these wonderful heartier meals, seasonal vegetables, tasty pumpkin treats, festival costumes, and rich, deep colours exploding into beautiful hues of gold, red and orange. Depending on your products and customers, you could incorporate these Indian and Chinese cultural events into your displays. Dedicate your entire front window to have some prominent in-store displays. You should also create
Try to identify current bakery trends or “hot items” that align with your products, and if you notice a bakery product trending, see if it fits your brand offering. What about grain-free products, vegan or vegetarian? Take time to learn about diets such as gluten-free, low-carb and paleo.
Use the free Google Trends tool or follow baking-related hashtags. Don’t forget always to check out what your competition is doing.
4. CREATE AN EXCLUSIVE TAKEOUT AND DELIVERY MENU
As you know, even while the restrictions have been lifted worldwide, many consumers still feel more comfortable eating at home. Your bakery restaurant could cater to their needs by creating a special take-out and delivery menu. Consider simplifying your dine-in menu
version with items that are easy to prepare and travel well. Make your food items unique and tasty, and you will have a loyal line of customers waiting to eat their dinner!
If you want to make take-out and delivery orders easier for your customers and staff, consider adding online ordering functionality to your website. Take some time to shop around for a web designer that will meet your needs. Once your website is properly set up, you will have a whole new venue to drive revenue through.
5. STAY ON TOP OF SOCIAL MEDIA
Since people will spend more time at home during autumn, social media is the best way to reach them as they will be checking their newsfeeds. Social media is one of the most effective forms of free advertising that your bakery can take advantage of. You should always maintain your social media platforms during your off-season period. Never let your social media presence go into hibernation mode. If you haven’t already done this, create your bakery account on Facebook and Instagram. Then, take some time to understand these social media marketing tactics before posting mouth-watering pictures of your bakery products, discounts, giveaways or competitions several times a week. Don’t forget to repost any tagged stories or mentions by your customers. Then, find a way to make your content relevant to the current season. Finally, whichever platform you use, make sure to update it regularly.
Following these tips will help you to increase your bakery sales this autumn. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com , or visit www.chiassonconsultants.com
“Hand-scooped” by Vemag.
Notes from the Executive Director
The days are getting longer, there is a hint of crisper weather, and the countryside has become a kaleidoscope of reds, oranges and yellows as the autumn foliage paints a beautiful landscape for us.
As bakers, we are adjusting our product mix to include the fruits of our harvests and turn them into traditional as well as modern interpretations of our seasonal offerings. Pumpkin tarts are delicious, and we can never refuse a slice of fresh apple pie. Do we reinterpret the formulae of the past and add a modern twist, or remain steadfastly classic and present the comfort food that our customers and their grandparents expect?
No matter how we prepare our offerings, it is always important to factor in some research and product development time. Take time to learn new recipes and presentations, attend a workshop, speak to other bakers and your staff, and get customer feedback. It is crucial that your business remain as fresh as your baked goods.
FREE MEMBERSHIPS FOR STUDENTS
The new post-secondary school year is just beginning and hundreds of future bakers, pastry chefs, chocolatiers and artisan bakers will be stepping on the first rung of their professional ladder. We wish them well, and to encourage them to engage with industry, we have made them all eligible to enlist in
the BAC as full members for no charge while they are training. baking.ca/membership.
30% TIP?
Personally, I am against tipping. I believe that if you do a job, then you should be paid a living wage for providing that exchange of your labour. That doesn’t mean that I don’t tip, and I usually cash out at the 15-20 per cent prompt on the machine (occasionally more since the pandemic).
drop some cash in a jar or press the tip option on the terminal, risking scowls if I don’t?
Imagine my horror recently to read that some businesses are starting to suggest a 30 per cent gratuity. And remember, this is calculated on top of the added taxes, so it is even more than 30 per cent when you factor in just the cost of the product.
I particularly feel irked when I am encouraged to tip at the retail level, and I wonder if this is a tacit acknowledgment that our service industries are not paying their workers enough. If you have done nothing but grab a loaf of bread or a pain au chocolat from the shelf (hopefully with a degree of friendliness), why am I now expected to
The tip-jar idea was an amusing way of gleaning a few coins from a sale, and then divvying up a little bonus pocket money at the end of the day. However, in our new cashless society, few of us carry change for small purchases. If larger and larger gratuities – what some have coined “tipflation” – are now expected to bolster a worker’s income, that means the consumer pays twice: once for the loaf of bread, and again to subsidize the worker’s pay. Meanwhile, the business owner is let off the hook to pay a fair wage for services provided.
Do you encourage tipping at the retail level? Is this part of your business model? I know there is always discussion about this practice, but do you think the 30 per cent ask is likely to cause consumer blow-back or reduction in initial spending?
My own feeling is that I would rather pay the true cost for my product and have the business fulfil its responsibility to pay the workers a living wage.
Scan the QR codes to a CBC news report and an insightful article on the history and analysis of tipping.
www.cbc.ca/radio/costofliving/tipflation-gratuities-1.6555135 www.canadianpizzamag.com/time-for-a-living-wage/
NEW DIRECTORS
We are delighted to announce that the nominations committee has unanimously put forward two new directors.
Elisabeth Brasseur will take the vacant Quebec position and Tony Llewellyn will take the vacant B.C. post.
Elisabeth comes to us from her family businesses, Farinart, a specialty mill and blending facility, and SPB, a long-established foodwaste recycling service specializing in repurposing bakery surpluses.
Elisabeth has been involved in many organizations supporting the baking industry in Quebec and beyond.
Tony has spent a lifetime in the food service industry in British Columbia and 35 years with Snow Cap Enterprises, a full-service bakery ingredient supplier. He serves on the board of the BAC, BC Chapter, as well as other industry associations and during his tenure has supported the baking industry at many events.
We look forward to working with Tony and Elisabeth as fellow directors of the national board of the BAC. Please join me in congratulating and welcoming them!
We would also like to thank outgoing director, Dominic Bohec, who served on the board for the last few years. Dom’s service to the baking industry, as well as his insightful and lively input during some challenging times, were an important ingredient to the dynamic of our board and its work.
VANCOUVER SHOWCASE
Of course, I must mention Showcase Vancouver, May 14-15, 2023.
The planning has already begun in earnest, and we are encouraged by the enthusiasm of all sectors that we have had conversations with, from government ministers to major equipment and ingredient suppliers, from small bakers to artisan pizza makers (we will be hosting the Pizza Chef of the Year competition at the show). Through our Canadian federal trade commissioners, we have invited our industry partners from 40 Pacific Rim countries, and the response has been extremely supportive. This will truly be a cosmopolitan event – fitting, because it reflects the myriad of ethnic influences in B.C. We will honour these contributions to our culinary and baking landscape.
The Baking Association of Canada always encourages student participation, and we are thrilled that our local colleges will again host the demonstration stage as they did so successfully in 2017. Their agenda will schedule students, instructors and industry talents to produce a non-stop program tailored to suit the taste of all attendees.
MEMBERSHIPS
Not a member of the BAC yet, or know someone who would like to join? Sign up here: baking.ca/membership.
Martin Barnett Executive Director Baking Association of Canada mbarnett@baking.ca
The BAC’s mission is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
Olivier
Lavigne-Lacroix named president of the Canadian National Millers Association
The Canadian National Millers Association’s board of directors recently announced that Olivier LavigneLacroix of T. Bjornson & Associates Consulting Inc. will succeed Gordon Harrison as president of the Canadian National Millers Association.
Lavigne-Lacroix has been working closely with Harrison and the board as of July 1 to facilitate the leadership transition, the association said in a news release. He officially assumed his new responsibilities as of Aug. 1, 2022. Harrison will retire at the end of August, after serving as CNMA’s president for 30 years.
Lavigne-Lacroix brings more than 10 years of experience in the public and private sectors focusing on agricultural public policy advocacy, regulatory affairs and stakeholder engagement. He is known for his strong collaborative approach and capacity to build bridges among partners in the Canadian agriculture and agri-food sector. Prior to joining Bjornson & Associates, Lavigne-Lacroix worked with Cargill Limited’s public affairs team He holds a master’s in political science from the University of Lausanne, Switzerland. He is also a former member of the board of directors of Food and Beverage Ontario.
“Succession planning is one of the most important responsibilities of the Board, and today’s announcement is the culmination of a thoughtful transition process,” said Bruce MacIntyre, chairman of CNMA, in the release. “As a young leader, Olivier brings the right mix of understanding of our supply chains and experience in positively shaping public policy to be an effective and respected voice for our industry.”
“On behalf of the board, I want to sincerely thank Gordon for his dedicated leadership as president of CNMA. Gordon built the association into one of the leading and most respected national trade associations in the agri-food and food manufacturing sectors,” MacIntyre added.
The not-for-profit CNMA represents the Canadian cereal grain milling industry.
Elisabeth Brasseur
Tony Llewellyn
ACCESS FUNDS TO GROW YOUR DIGITAL PRESENCE
In July 2022, the Government of Canada opened the $4-billion Canada Digital Adoption Program (CDAP) to help businesses across Canada develop an e-commerce presence and digitalize their company’s operations. To remain competitive and grow, small and medium-sized businesses need to adopt new digital tools and CDAP aims to provide funding and support to businesses, as well as training and work opportunities for young Canadians in the role of Digital Advisors.
When applying for funding there are two streams:
1. GROW YOUR BUSINESS ONLINE WITH A MICRO GRANT Eligible costs include, but are not limited to:
• Costs related to the implementation or improvement of a digital e-commerce plan (for example, online reservation/booking tools, online ordering systems, electronic payments)
• Costs related to website search optimization
There is $15,000 in funding to be found through the Canada Digital Adoption Fund, says grants expert Bonny Koabel, president of AKR Consulting Canada.
}º Note: Your plan cannot be used solely for website search optimization – it needs to be tied to an overall e-commerce implementation plan and not a standalone item
To remain competitive and grow, small and medium-sized businesses need to adopt new digital tools and CDAP aims to provide funding and support to businesses.
to be tied to an overall e-commerce implementation plan and not a standalone item
• Costs related to the installation of an e-commerce platform (including subscription fees/costs)
• Costs of back-office solutions to support an e-commerce strategy
• Costs of social media advertising
º Note: Your plan cannot be strictly social media advertising – it needs
• Costs related to the creation of customer databases
• Hiring a consultant/agency to execute digital marketing initiatives related to your e-commerce store
• Development of new e-commerce website
• Upgrading your existing e-commerce website for added functionality (for
example, new plugins or features)
º Note: Redesign of an existing site is not eligible.
• E-commerce software, including:
º Software to track and manage product inventory, as well as fulfil and ship orders
º Software for product databases
º Software to track sales, market to customers, offer discounts or maintain loyalty programs
º Software to simplify marketing
º Cyber-security software or certifications
• Hardware and accompanying software up to 20 per cent of total grant amount
º Note: As for examples of limited
coverage for software, it would be any software that is bought with the equipment that is required to support an e-commerce strategy. For instance, if a small business buys a new e-commerce integrated point of sale (POS) system that costs $1,300 (including software), CDAP will cover 20 per cent, or $260.
* Please note all eligible costs must be directly tied to the sale of goods and services online (for example, online reservations/ordering or chatbot function on your website), and you will need to clearly outline this in your application.
2. BOOST YOUR BUSINESS TECHNOLOGY
This grant covers up to 90 per cent of the eligible cost of retaining the services of a digital advisor, up to a maximum of $15,000.
Eligible costs are costs incurred in Canada by the applicant directly associated with retaining a registered Digital Advisor and for the direct production of a Digital Adoption Plan for the applicant. Eligible costs include:
• Fees, commissions and charges by organizations providing Digital Advisory services and registered on the Digital Advisor Marketplace website for the production of a Digital Adoption Plan
• Applicable federal and/or provincial sales taxes applied to the fees and commissions charged by the Digital Advisors listed on the Digital Advisor Marketplace and only for the purpose of producing a Digital Adoption Plan for the funding recipient
To get started your company will need to:
• Provide basic information in the initial application.
When passion is your profession
All passionate chefs will tell you, preparing great food starts by using great ingredients.
That’s why they choose Lantic.
• Assess your business’ digital readiness by completing a digital needs assessment
º Note: The digital needs assessment tool will generate a report outlining your company’s digital maturity and compare it to an industry-specific benchmark. You may share this report with your digital advisor later in the process.
• Once you’ve completed your digital needs assessment, you will be able to find a digital advisor to develop your Digital Adoption Plan:
º You will access CDAP’s Digital
We have been supplying hundreds, if not thousands of kitchens across the countr y with quality sugars and sweeteners in various formats, for over 130 years.
Passionate chefs know their products and reputation rely on using the best ingredients.
¦ bakers formula ¦
BY PETER JACOBS
CHERRY CRUMBLE
This inviting cherry crumble is sure to satisfy a group gathered together to celebrate a special occasion.
FILLING
Frozen IQF sour cherries
Fruit juice, if available cherry
Sugar
Corn starch
500 g
600 ml (from 500 g cherries)
150 g
80 g
1. Place IQF (individually quick frozen) cherries and fruit juice in a bowl and defrost cherries.
2. Separate cherries and juice and keep separate. This should give you approximately 600 ml juice and 400 g cherries.
3. Place 400 ml juice into an 8-quart or bigger pot.
4. Add the 150 g of sugar and bring the mixture to a boil.
5. In the meantime, combine the remaining 200 ml of cherry juice and 80 g of corn starch.
6. When the sugar and cherry juice comes to a boil, stream in the corn starch juice mixture and bring to a quick boil to thicken the filling.
7. Add the cherries and gently fold them into the cooked filling.
8. Let cool before using.
CRUMBLE
Butter, unsalted
Sugar
Whole egg (1)
454 g
454 g
50 g
Vanilla (your choice) to taste
Flour (your choice)
908 g
1. Place softened butter and sugar into a 20-quart mixing bowl.
2. Using the paddle attachment, cream sugar and butter
3. Add the egg and vanilla and blend until both have incorporated.
4. Change mixing speed to slow.
5. Add flour to the mixing bowl. Start blending on slow speed until the desired crumble size is reached.
6. Tip: don’t overmix: you may want to finish the blending process by hand.
ASSEMBLY
1. Line a cake tin, round or square, with parchment paper on the bottom and sides (to prevent post-bake sticking).
2. Use 60% of the crumble to create the bottom and sides of your crumble. Make sure both bottom and sides are firmly compressed to look almost like a sugar dough consistency.
3. Place cherry filling into the prepared cake tin. How much, I leave that up to you and your taste.
4. Top the cherry filling with the remaining crumble.
5. Tip: Spray a little water onto the crumble before baking to make everything stick together.
BAKING
1. Bake at 190 C (375 F) for approximately 30 minutes, possibly more, as it depends on your oven and how much filling you used.
2. Bake well, until gold to dark brown.
3. Let your cherry crumble cool down, place in cooler until totally chilled before flipping the baking tin to remove the crumble. Mind you, if you prefer using a baking sheet, this last step will not be necessary. / BJ
Peter Jacobs is a Certified Master Baker, technical advisor and consultant. He owns and operates The Bakers Workshop in Udora, Ont.
¦
New Venezuelan bakery observes how customers make decisions
Marquin bakery in Toronto is introducing a Venezuelan specialty to Canadian customers while carrying out a pilot study on how customers make decisions.
Since opening the bakery in March 2022 near Yonge Street and Eglinton Avenue, business partners Maryelin Quintero and Alonso G Montoya Pulido have been recording observations made in the bakery and also asking a few repeat customers to fill out a short questionnaire. If they uncover enough information about customers’ decisionmaking process, they will carry out a larger, more detailed study.
Montoya Pulido studies decision-making in the medical field. “I am a neuroscientist that have especial interest to understand the brain mechanisms on how we make decisions particularly decisions in medical care,” he told Bakers Journal “Recently I have investigated the linkages between the food we consume and the ways in which we make decisions, an area that belongs to a relatively new discipline called neuro cuisine.”
“I am working on a systematic review of the research done so far in the field of food and eventually, once the pilot study is finalized, we are planning to publish it as a framework for the larger study.”
Qualitative research includes interviews with customers, observing different profiles of clients and the items they choose. Quantitative research includes the short questionnaire, which asks 10 simple multiple-choice questions, such as “What led you to come to our bakery?”
Pastelitos are small pies eaten for breakfast and as appetizers. Pastel means cake in Spanish and pastelito means little cake or pie. The recipes, shared through generations by Quintero’s family, are unique to the Andean Mountain region and not widely produced in Venezuela.
Usually people associate the name with sweet pies but most of Marquin’s 14 pies on the menu are savoury and filled with meat and cheese, Montoya Pulido said. He points to two interesting combinations: mild, white Venezuelan cheese blended with guava or with chocolate.
We started noticing that people don’t have a lot of knowledge about Venezuelan cuisine. When they see the
Pastelitos are small pies eaten for breakfast and as appetizers.
pastelitos they ask if they are empanadas, which are similar, but different,” he said. “The shape is different and pastelitos baked rather than fried. The combinations of flavours are unexpected.” Montoya Pulido, who hails from Mexico, and Quintero, who is from Venezuela, began working on the bakery concept in 2020.
It was a conscious decision to focus on one star product.
Both he and Quintero share the same interest in knowing how human beings make decisions.
She looks at it through a digital and marketing perspective. He looks at how people make decisions in medical care – a complex process. “As a doctor, you look at the risks and compare options. We have aversion to risk. Sometimes you have 10 options in front of you, and you make decisions based on factors that aren’t conscious: it’s an unconscious bias.”
With business, it’s not always price or packaging that make you decide, he theorizes: There must be other factors.
“Ideally, if we identify unconscious biases, that could be really important in making business decisions or to share that with other bakers. It could influence how we market and promote it, present our menu, and even the names of products.” / BJ
MILK REPLACERS:
the best alternative to costly Skim Milk Powder
In the past year the cost of Skim Milk Powder has been increasing, adding to the many inflationary challenges facing food manufacturers. Through several years, our ‘end used functionality designed’ Milk Replacers have proven to deliver appealing cost-savings, and are 100% Canadian dairy.
How do they work?
Each Milk Replacer delivers specific functionalities depending on your application. We manufacture 10 different Milk Replacers under our brands Prestige™ and Protelac™ that allow us to cover a wide range of applications. From Ice Cream & Frozen Yogourt, Bakery, Beverages, Soups & Sauces, Prepared Foods, and Confectionery to Dairy applications, we’ve got you covered.
Get in touch with us to find out which Milk Replacer you should evaluate in your skim milk containing products.
Premier Dairy Ingredients Supplier Butter l Cream Cheese l Cheese Fluid & Evaporated l Functional Proteins Milk Powders l Milk Replacers l Whey Powders l Whey Replacers
lactalisingredients.ca
Tel: 1 877-891-0811
Email: ingredientsinfo@ca.lactalis.com
All trademarks are owned or used under license by Lactalis Canada, Toronto, ON M9C 5J1
BY ALICE SINIA, PHD
AUTOMATED PACKAGING AND PEST CONTROL
Learn preventive strategies to help keep your business pest free
The food industry is a natural target for pests. Their presence in food retail, processing and distribution facilities is not just a nuisance. It can also lead to health risks, significant product loss, regulatory action and even destroy your brand’s reputation. Given this vulnerability and the rise of automated packaging, it’s more important than ever to have a robust, customized pest management plan as part of its food quality assurance process. Below are some of the most common pests that infiltrate the food industry and prevention tips.
COCKROACHES
With their sleek bodies and behaviour, cockroaches can easily enter product storage or unknowingly get trapped inside packaging materials, going unnoticed. These resilient pests can carry harmful diseases, such as salmonella and e. coli, which can be passed on to food. Cockroaches love to camp out in cracks and crevices and are attracted to areas where food and moisture are present.
FLIES
}RODENTS
These mammalian pests wreak havoc in your establishment by spreading disease through their feces, urine and saliva. They can also cause structural damage by chewing through the insulation, wires and even wood. Rodent damage and contamination such as gnawing, droppings, urine stains and nests can go unnoticed and can eventually be packed in with the product.
ANTS
These pesky pests enter through the tiniest openings and hide out in walls and facility storage rooms, especially those that process or handle sweet products. Because of their small size and foraging behaviour, ants can form trails along packaging machines and products and end up being packed inside. This is especially true for species such as Pharoah ants that like hitchhiking in boxes. They can contaminate any food source once inside and leave behind an invisible trail of pheromones inviting others in their colony to follow.
Poorly placed lights can serve as a beacon to unwanted pests. Be sure not to place lights above entryways.
CRAWLING INSECTS
Aside from being a bother, flies can contaminate food products once they get inside your packaging and storage facility. Damaged products resulting from unmonitored or automated packaging serve as breeding grounds for small flies such as fruit flies or phorid flies, leaving the products vulnerable to larger infestations. Red-eyed fruit flies are especially attracted to sweet, sticky food or food residues. They can lay more than 500 eggs at one time near fermenting foods or moist products and grow from larva to adult flies in only a week.
Besides the above pests, wood packaging materials such as pellets can also be vulnerable to pests if not stored properly. Improper storage in the wrong conditions can lead to infestations by spiders, psocids and other crawling insects. Knowing which pests to look for is only half the battle, especially in facilities that rely heavily on automation. Ever since the pandemic, food packaging automation has become an essential tool for the industry. The ability to improve manufacturing productivity without needing to hire additional workers has made the process more efficient and less costly. But if food goods are being automatically packaged, how can you check for pest activity? The key is prevention. There are steps that can and should be
taken to help stop any critters before they pose a problem:
1. Prevent pests from living outside the facility. Not only can you impact the inside of your facility, but there are steps you can take to make the environment outside your business less inviting to pests. The exterior area should be free of litter, excessive foliage and standing water
2. Exterior light placement and type. Poorly placed lights can serve as a beacon to unwanted pests. Be sure not to place lights above entryways. Instead, set them back and direct the light toward the building. By doing this, the pests are attracted away from the building and towards the lights.
3. Eliminate entry points. Pests can enter buildings through a variety of openings. Keep large entry points like doors and windows closed or screened, and make sure they are properly sealed with door sweeps. Inspect the exterior of your facility for cracks or openings that need to be sealed as well, such as utility line entry points around the foundation or unscreened vents including rooftop ventilation systems.
4. Keep your floor clean. Clean product spills promptly to prevent buildup. Floor cracks and grouts should be caulked and sealed so pests cannot sneak in. If there is any debris or residue, dispose of it so outside critters won’t be tempted to forage inside.
5. Monitor stored product areas. Food product and bagged meal can stir the appetites of weevils, beetles and moths. Once inside, these insects can spread quickly as fertilized females seek out new breeding sites within the facility. Make sure you use product on a “first-in, first-out” basis, and implement housekeeping best practicesd. Successful food plant pest management is possible, but prevention is key to helping keep your business pest free. It helps to have a trained professional serving as extra eyes and support around your facility. / BJ
Alice Sinia, PhD, is pest specialist and quality assurance manager/ regulatory/lab Services for Orkin Canada, focusing on government regulations pertaining to the pest control industry. For more information, email Alice at asinia@orkincanada.com or visit orkincanada.ca.
¦ new products ¦
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Peace River Hot Honey adds zing to your menu
Peace River Hot Honey, a new line by Honey Bunny Inc. of Guy, Alta., features sweet and savoury flavours to inspire bakers and chefs.
The honeys come in three flavours – Peace River Hot Honey, Peace River Bourbon Hot Honey and Peace River Pineapple Jalapeno Honey – with an opportunity to create custom flavours.
The honeys could be used on pizza, as a dip, on a charcuterie board, chicken wings, breakfast sandwiches, cocktails, grilled vegetables, ice cream topping, bacon and many other menu items.
Hot honey as a condiment has grown more than 35 per cent in last year and has shown 176 growth over the past four years, the company says, referring to research by the USA National Honey Board.
Peace River Hot Honey was named 2022 Canadian Grand Prix New Product Awards Winner in the condiments and sauces category. It is sold in easy-to-use squeeze bottles or in bulk.
Its parent company, Honey Bunny Inc., a 4,000-hive apiary and food processing facility, has been owned and operated by the Wolfe family since the 1980s.
The company has been certified organic since 1996. In 2016, it became the first apiary in Canada to be non-GMO project verified. It is also certified kosher, CFIA licensed and SQF audited. The honey products are gluten-free. peaceriverhoney.com
Electro-Mate automated cake shell border decorating system helps with productivity
Unifiller Systems has launched Electro-Mate, an automated cake shell border decorating system intended to help bakeries with growing production volumes boost their productivity.
The Electro-Mate is compatible with the Deco-Mate, making it the perfect addition for Unifiller customers who wish to expand the Deco-Mate’s applications or for an intuitive interface to simplify operator use. Its onboard computer enables operators to fine-tune settings and save recipes, allowing for faster machine setup, consistent results and minimal training.
With the Electro-Mate, bakeries can significantly save time, reduce waste, and minimize the risk of employee injuries while boosting cake decorating productivity.
Unifiller Systems Inc. is a manufacturer of specialized equipment for the food, bakery, pharmaceutical and cosmetics industries, including portioning equipment. It is a subsidiary of the Linxis Group of Companies. unifiller.com
Vegan brioche bun certified plant-based
Looking for a way to appeal to plant-based customers? Euroclassic’s Vegan Brioche-Style Bun has received Plant-Based certification from the NSF. The NSF issues an official certification to products made only with ingredients that contain alternatives to animal sources. This allows consumers to make sustainable and healthy choices with a reliable accreditation to support them.
The Vegan Brioche-Style Bun joins Euroclassic’s range of authentic brioche buns and rolls. The line includes products that pair with grilled foods, burgers, and hot dogs, or accompany any special or everyday meal: Authentic Brioche Burger Bun, Authentic Brioche Hot Dog Bun, Authentic Brioche Dinner Roll, and more.
Some serving suggestions for Vegan Brioche-Style Buns are: vegan burgers made with beans or grains and vegetables, or a veggie-filled bun with sliced tomato, avocado, cucumber, sprouts and vegan mayo. europastry.com
SWEET BAKE SHOP:
Sweet Bake Shop has the perfect recipes for every moment whether it be a weekday craving or a special occasion. Discover how to bake irresistible and easy-to-make layer cakes and cupcakes including a pink sprinkle-covered Vanilla Birthday Cake and Raspberry Ripple Cupcakes topped with buttery vanilla frosting. There are so many delightful treats to whip up, from adorable Cotton Candy Cloud Macarons and Fuzzy Peach Macarons to decadent Cookie Dough Scoops and Overnight Oreo Party Popcorn. Sweet Bake Shop also offers easy-to-follow tutorials, expert tips, baking techniques, and a list of the essential tools and ingredients for your baking success. Tessa’s helpful guidance and delectable desserts will inspire the baker in all of us.
$30.00 Item #0735232914
BY JANE DUMMER, RD
CAULIFLOWER-FORWARD BREAD AND PIZZA CRUSTS
Versatile cauliflower can be used as a grain replacement and checks several boxes for health-conscious customers
Cauliflower hit the commercial baking scene with gusto about five years ago. It’s very versatile and can be used as a grain replacement in several recipes. The main ingredient in specialized pizza crusts, tortillas and sandwich thins has allowed people who eat gluten-free to indulge in foods they might not otherwise eat. Today we are seeing these products stamped with keto-friendly and keto-compatible for individuals reducing their net carbs.
Cauliflower is full of nutritious health benefits. This veggie is high in fibre and vitamin C, low in calories and a good source of the antioxidants. Specifically, the antioxidant indole-3-carbinol, which is linked to a risk reduction of reproductive cancers in both females and males. Other antioxidants in cauliflower may reduce inflammation and promote heart health.
}nutritional yeast. Some varieties have seasonings. Today, manufactured in their gluten-free facility in Ventura, Calif., the products are in more than 6,000 locations including Kroger, Sprouts, Safeway, as well as Whole Foods. The top three varieties are Original Sandwich Thins, Everything Sandwich Thins and Italian Pizza Crusts. Brandseed Marketing Inc. assisted Outer Aisle with the recent launch of those varieties in Canada (May 2022). They are available in independent retailers including numerous Nature’s Fare locations in British Columbia and Dad’s Organic Market in Saskatoon.
The health sector can be further segmented into people with extremely specific disease states and dietary restrictions, and consumers embracing a wellness-forward approach to their lifestyle. Cauliflower’s attributes satisfy all the segmentations, especially in the baking industry when consumers need grain replacements. The gluten-free,
The gluten-free, grain-free and keto segments are enjoying better nutrition, taste and texture with ingredients like cauliflower.
Health is exactly the motivator for the creation of Outer Aisle’s Cauliflower Sandwich Thins and Cauliflower Pizza Crusts & Wraps. Jeanne David, founder and CEO, Outer Aisle Gourmet, explains: “The company was born out of a personal need for myself and my husband. Doctors told us that we needed to replace refined carbs with nutrient-dense vegetables. So, I started creating cauliflower-based bread alternatives out of my kitchen. Neighbours love the product and even bought it!”
Approximately one year from kitchen concept to farmers markets to commercial scale-up, Outer Aisle landed regional distribution in Whole Foods. The products are simply made with four main ingredients: fresh cauliflower, liquid eggs, Parmesan cheese and
grain-free and keto segments are enjoying better nutrition, taste and texture with ingredients like cauliflower.
David explains: “Our customers love Outer Aisle because it doesn’t spike their blood sugar levels. It is the only vegetable bread alternative on the market that checks off all the boxes including grain-free, gluten-free, ketogenic-certified, no filler flours and two servings of vegetables per serving. Our products are extremely versatile. Our customers use them for breakfast, cold sandwiches, grilled cheese, paninis, hotdogs, hamburgers, as wraps and crackers (they can be toasted!), plus charcuterie.”
Comparing a cauliflower pizza crust to a traditional pizza crust seems like a mismatched task. Stefano Cataldo, founder and director of operations, Oggi Foods Inc. in Montreal, agrees: “Creating the perfect gluten-free cauliflower crust was no easy task. It took many months of
product sourcing and R&D to create a gluten-free pizza crust with the same great taste and texture as an authentic Neapolitan-style pizza! Consumers immediately noticed our product. It was awarded with the RCC Grand Prix award for best Canadian product and Sysco’s Food Innovation award.”
Cataldo emphasizes: “Our goal is to not only cater to people following a strict gluten-free diet by manufacturing in a gluten-free certified facility, but to anyone who simply wants a better-for-you pizza crust that tastes great. Our award-winning cauliflower crust allows the customer to create their own customized pizza. Each crust is hand-stretched and stone-baked, resulting in a vibrant gluten-free pizza crust with authentic Neapolitan flavour. What makes our gluten-free pizza crusts stand alone is the rising air pockets (commonly found in crusts containing gluten) and simple non-GMO ingredients like cauliflower and extra virgin olive oil. Our products are available in food service and retailers across North America including Save on Foods, IGA, Sobey’s, Metro and Loblaws.”
It’s excellent to see the time and emphasis on product development of these cauliflower-forward products has resulted in category improvements and award-winning products that are nutri tious, plus have delicious tastes and appealing textures. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
Fully integrated SOLUTIONS for the bakery industry
Sheeting and Laminating
Dough Processing
Pastry Make Up Lines
Product Handling
Packaging Equipment
Labelling
Inspection
Automation
Preparation Equipment
Project Management
Slicers
Films and Materials
For almost 100 years FRITSCH has been at the forefront of manufacturing world-class dough processing equipment, enabling our customers to produce premium products on an industrial scale.
Now, as part of the MULTIVAC group of companies, we continue to ensure we meet and exceed the demands of our customers and their marketplaces.
Known worldwide for ground-breaking, innovative solutions, underpinned by proven and reliable technology, our portfolio includes equipment suitable for every size of business - from compact sheeters, ideal for small bakeries, through to industrial-scale complete dough processing lines.
Let’s work together to see how our fully integrated solutions for the bakery industry can contribute to your success.
