n Short product path, gentle processing of product
n Intact inclusions – even blueberries!
n Easy to disassemble, clean, and assemble
n No divider oil needed
n Graphic touch display in multiple languages
n Programmable recipes – repeatable quality
n Favorable financing
n Arrange a test today! Watch
Beverly King and Maxine Belbin of Just Like Sisters in Heart’s Content joined BAC in St. John’s this fall.
ON THE COVER Is automation right for your small or medium-sized bakery? We look at the advantages, obstacles and viewpoints from smaller bakeries. See page 9.
B.C. bakeries will
products to judges in Baker’s Den: B.C. Edition. The first-ever bakery event of its kind is
for Oct. 18 at Vancouver Community College. Come out to this free event to cheer on professional bakers and baking students as they pitch their innovative projects for valuable prizes. Learn more at bakersjournal.com and baking.ca!
BY COLLEEN CROSS
SCALING UP
There’s no sugar-coating it. Starting, owning and operating a profitable, successful bakery business requires a whole lot of hard work and a bit of luck.
But if you can weather tough financial times, find creative solutions to your challenges and have the determination to stay the course, there are opportunities for fulfilment and growth.
As the BAC’s executive director notes in his Bulletin column in our August issue, “The outlook for our sector is very favourable and it is important that we address consumer trends.”
Opportunities to grow and prosper lie in expanding your product line, store or café space; or in entering another retail market in your local area, province or outside of Canada.
There are many steps to consider when scaling up your bakery, among them these three:
•Researching your market and analyzing the demand for your products: This includes realistically taking stock of the competition in your target area and how their products and service compare to yours. It means analyzing current customer feedback, preferences and habits. It also means keeping up with industry trends.
•Planning and drawing up a budget: This includes accurately projecting your costs, getting funding and making sure your current profit margins can support growth. Of course, a big consideration calculating the cost of expansion, including equipment, new hires, renovations and adding inventory. You’ll consider the initial investment and also ongoing operational costs. Will you apply for a loan, seek investment or reinvest profits?
•Ensuring supply chain and production capacity: Can suppliers and equipment handle this increase in demand? Will you be able to maintain your products’ high quality and consistency? To gain capacity will you update equipment or move to a larger facility?
These and many other factors all play into deciding if expanding your business is practical and sustainable.
}Lamyae Charifi, owner of Casablanca Bakery in St. John’s, was able to place her products in area Sobeys stores with help from Food and Beverage Atlantic.
In September, we heard about common challenges bakeries in Newfoundland face at an historic first BAC gathering of bakers at College of the North Atlantic’s St. John’s campus.
We also heard success stories. Lamyae Charifi, owner of Casablanca Bakery in St. John’s, which specializes in halal baking and Moroccan flavours, runs a storefront and does good business in catering. This year, Charifi was able to place her products in area Sobeys grocery stores with help from Food and Beverage Atlantic. During a panel talk, the entrepreneur hinted at possible future expansion, she emphasized the importance of growing at the right pace.
A panel of established baking businesses led by the BAC’s Martin Barnett illustrated that growth and success involve balancing myriad issues and concerns (see page 14 for highlights).
However, as Roxanne Weinheber owner of the successful Chatman’s Bakery, Charlottetown, N.L., noted, bigger is not always better. The BAC are enthusiastic proponents of the small artisan scratch bakery. There is great reward and satisfaction in staying a small operation. Despite the challenges, many Canadian upstart bakeries are succeeding in living their business dreams. At a recent BAC gathering in Victoria, three small but mighty businesses shared their progress as they open to share their unique products to the public.
Whatever stage your bakery is at, the BAC can help. Many members have navigated that process and can review and advise on your plans beginning with free 30-minute consultations. Scaling up, partnering or staying small – we wish you every success. Watch for more stories of growth from St. John’s in our December issue! / BJ
OCTOBER 2024 | VOL. 84, NO. 5
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briefly | Study explores effects of curing conditions on heat resistance in white chocolate; Can better bread be a climate change solution? These bakers think so | For more news in the baking world, check out bakersjournal.com
Bakery Showcase to feature Montreal industry leaders, demonstrations and Best Baguette competition
The Baking Association of Canada, in partnership with the Conseil de Boulangerie Québec (CBQ), will host Bakery Showcase 2025 in Montreal.
Join thousands of industry professionals from bakeries (retail, wholesale, commercial, in-store), grocery, pizzerias, restaurants and food-service outlets at Canada’s only business-to-business baking event!
With relevant education sessions, a bustling trade show floor full of bakeryfocused exhibitors highlighting their latest innovations, exciting demonstrations, attendees will have no shortage of ways to connect, learn and be inspired. Bakery Showcase is a two-day event exclusively for the baking industry in Canada, where you’ll find:
• A hub and golden opportunity to connect with suppliers and learn about the latest ingredients, bakery equipment and services
• Education sessions exploring diverse topics to help you evolve your business, keep up on baking industry trends and technical information and learn from the experiences of successful bakeries
• Engaging featured demonstrations by top bakers
• Best Baguette Competition
• Canadian Pizza Chef of the Year Competition
• Many opportunities for relaxed networking!
Bakery Showcase 2025 is the event where bakers can see, touch and taste the newest products from baking ingredients (flours, mixes, cake decorations, yeast etc.) baking equipment (ovens, mixers, sheeters, processing machines, packaging machines etc.) services, technology and baked goods (fresh, proof-and-bake, par-baked, freezerto-oven, thaw-and-serve).
Registration is set to open by Dec. 1 at bakeryshowcasecanada.ca.
FDA issues draft guidance aiming to reduce sodium intake by 20%
On Aug. 15 the U.S. Food and Drug Administration has begun Phase II of its voluntary sodium reduction targets, issuing draft guidance that aims to lower sodium levels by approximately 20 per cent of consumer intake levels prior to 2021. Prior to 2021, consumer intake was
approximately 3,400 milligrams per day on average, far higher than the limit recommended by the Dietary Guidelines for Americans of 2,300 milligrams per day for those 14 years and older.
If finalized, the new set of voluntary targets would support reducing average individual sodium intake to about 2,750 milligrams per day. This reduction is approximately 20 per cent lower than consumer intake levels prior to 2021.
For details and the full draft guidance, see the FDA’s news release at fda.gov (“FDA Announces Milestone in Sodium Reduction Efforts, Issues Draft Guidance with Lower Target Levels for Certain Foods”).
The provincial government has awarded a $1-million contract to Sussex, New Brunswick-based Mrs. Dunster’s for the purchase and distribution of bread products in New Brunswick hospitals for the next two years.
The contract was awarded on behalf of the regional health authorities under the New Brunswick First Procurement Strategy and Action Plan, which aims to support local businesses and reduce barriers to obtaining government contracts.
Blair Hyslop, co-owner and co-CEO of Mrs. Dunster’s, said: “One of our primary responsibilities as a local bakery is to supply local stores, restaurants and institutions in our province with the baked goods they need when they need it. This contract will have a meaningful impact on the growth of our bakery, and we are all very proud.”
Montreal’s Farine & Cacao earns La Liste Pastry Discovery Gem Award
Farine & Cacao, a Montreal pastry shop specializing in modern artisanal pastry has earned a Pastry Discovery Gem Award by La Liste, an international publisher of guides to restaurants and hotels.
The shop, owned by Christian Campos, specializes in desserts, entremets, viennoiseries, cakes and chocolate.
Chef Campos was elected pastry chef of the year in 2015 as well as in 2016, by the Society of chefs and pastry chefs of Quebec.
Grain Farmers of Ontario Grains accepting applications for grain-based food processing projects
Grain Farmers of Ontario is accepting applications for the 2025 Grains Innovation Fund, which provides eligible companies and organizations up to 60 per cent of the cost of a project to a maximum of $50,000.
The fund invites innovators spanning the value chain, encompassing participants from the grain-handling system, food and feed manufacturers, bioproduct pioneers, marketers and retailers.
The Grains Innovation Fund seeks innovative projects from different organizations across Ontario that will use a
Health Canada authorizes use of maltogenic alpha-amylase from new source in flour and bakery products
Health Canada has made changes to the list of permitted food enzymes to authorize the use of maltogenic alphaamylase (α-amylase) from a new source, Saccharomyces cerevisiae LALL-MA+, in bread, flour, whole wheat flour and unstandardized bakery products.
Health Canada’s Food and Nutrition Directorate received a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Saccharomyces cerevisiae LALL-MA+ in bread, flour, whole wheat flour and unstandardized bakery products. The petitioner requested a maximum level of use for this food enzyme of “Good Manufacturing Practice.” At the time of the petitioner’s submission, maltogenic α-amylase from other sources was already permitted in the foods requested by the petitioner. However, the new source organism, S. cerevisiae LALL-MA+, was not a permitted source for any food enzyme in Canada. The modification came into force Sept. 6, the day it was published in the “List of permitted food enzymes.”
For more information, see the full notice from healthcanada.ca.
minimum of 40 metric tonnes annually of Ontario barley, corn, oats, soybeans, wheat, or associated crop residues and meet at least one of the following criteria:
• open new markets for Ontario grains or grain residues
• expand the use and demand for Ontario grains or grain residues
• promote Ontario grains or grain residues as the best choice
• support the development of novel, value-added products derived from Ontario grains or grain residues
• increase the value (premiums) of
Correction
Ontario grains or grain residues
Previously approved projects include testing the viability of a soybean oil-based road paint, scaling up wheat-based pita chip production, developing a novel soybean-based tempeh product and creating new opportunities for containerized grain trading.
Applications for the 2025 Grains Innovation Fund must be submitted by email to rzimic@gfo.ca by 4 p.m. on Nov. 1, 2024.
For more information, visit gfo.ca/ grains-innovation-fund.
The last paragraph of Jane Dummer’s Final Proof column was inadvertently truncated in our September issue. Bakers Journal regrets the error and presents in full the comment by Joe Plumb of Ardent Mills: Plumb adds: “According to Health Focus International, the consumer focus is shifting from clean label to clean conscious. As consumers are spending more time identifying clean-label products that meet their health and dietary goals, they are also looking for products whose claims reflect their values, which can range from animal treatment and sustainability to brand transparency and responsibility.”
SAFEGUARDING MACHINERY
In the bustling environment of commercial bakeries, where efficiency and speed are paramount, automation has become a cornerstone of the industry. Dough mixers, slicers, and packaging equipment play crucial roles, and managing the hazards and risks associated with machinery and equipment is essential to keep workers safe. Specifically, planning for and implementing proper safeguarding and lockout procedures are critical to preventing injuries.
THE IMPORTANCE OF SAFEGUARDING IN FOOD MANUFACTURING
Machinery and equipment lacking proper safeguards present risks in any workplace with powered equipment.
From 2019 to 2023, WorkSafeBC accepted 2,486 claims from manufacturing workers, including those in food production like bakeries, who were injured by being caught in machinery or equipment. The most affected areas were wrists, fingers, hands and other upper extremities. Many of these incidents could have been prevented by effective safeguarding and lockout procedures.
WHAT IS SAFEGUARDING?
Safeguarding protects workers from dangerous contact with moving parts of machines or other hazardous conditions. In commercial bakeries, safeguarding methods include physical guards, safety devices, shields, barriers, warning signs, safe work procedures and personal protective equipment (PPE). These can be used alone or together to provide protection.
LOCKOUT AND DE-ENERGIZATION EXPLAINED
Lockout is when a lock is placed on a machine’s energy control device to ensure it can’t be turned on until the lock is removed. This is a key step in controlling
Promote open communication so workers can report concerns about current safeguards or suggest improvements.
hazardous energy.
De-energization means disconnecting a machine from its power source so it can’t move or release dangerous energy like electricity, heat or chemicals.
By combining de-energization and lockout, you can create safe processes to prevent machines from accidentally harming workers.
These processes include:
• creating written procedures for shutting down machines
• documenting all energy sources for each machine
• using locks and tags to mark and secure energy isolation points
• verifying that all energy sources are properly isolated
• applying locks at specific points to prevent accidental activation
• providing training and skills demonstrations for employees
• auditing the process to ensure it is followed correctly
WHY ARE THESE PROCEDURES IMPORTANT?
Machine-related injuries often occur
when workers service, repair or clear jams without turning off machines and locking out energy sources. Effective safeguarding, de-energization and lockout procedures prevent accidents caused by human error, distractions, accidental contact with moving parts, or unexpected startup or activation of equipment.
EMPLOYER RESPONSIBILITIES
Bakery employers need to effectively manage risks associated with machinery and equipment in their workplaces. This begins with a risk assessment, where employers collaborate with workers and joint health and safety committees to identify hazards associated with machinery and equipment.
HOW TO CONDUCT A RISK ASSESSMENT
Step
1: Assess risks
Start by examining all machinery and equipment with moving parts that could cause injuries such as entanglement, cuts,
AUTOMATION FOR ALL?
Automation in all its forms can be a boon to large-scale bakeries and is certainly top of mind. But is it right for the small to mediumsized bakery?
We asked bakeries at different stages of adoption and consideration to weigh in. At Bakery Showcase in May, a panel of experts shared their experiences with production automation for small and medium-sized bakeries, exploring considerations in the decision to automate (see our June 2024 issue).
Thomas Zetlian, plant manager for Arz Fine Foods headquartered in Toronto, emphasized the importance of a bakery’s individualism and calculating a worthwhile ROI: “We’re always looking to see if we can actually save a little bit
of the labour, put out a better, more consistent product and actually increase our output. The bottom line is it’s going to improve your efficiency automation give you a better, consistent product. Every small bakery has a different mindset, a different product, a different way of production so you need to really think about it, decide what’s best for you and go from there.”
Peter Jacobs, The Baker’s Workshop, near Newmarket, Ont., had this advice: “Look into who you want to be in two years or five years, so that you can grow inside your premises and work with the people you have available to you. You can save yourself a lot of money. On the other hand, when you’re investing in equipment to grow your business, make sure you talk to someone knowledgeable to
help you size the equipment the right way. Sometimes I go into bakeries that bought huge pieces of equipment that are way over capacity – they will never outlive that kind of volume.”
TAKING SMALL, STAFF-CENTRED STEPS
While automation in its various forms is on the mind of most owner-operators, smaller and medium-sized bakeries are more tentative about adopting new technologies.
Danielle Tartaro is president of Lakeside Bakery in Leamington, Ont. Tartato took over the community hub bakery and café that sells to grocery stores locally and stateside 17 years ago.
She says she and the team are curious about automation but have not implemented it
yet out of a concern about sacrificing some of the high quality they are known for. Tartaro says, “We remain a scratch bakery baking bread, cakes and pastries by hand daily.”
However, they have taken steps toward automation in two areas of the bakery. “We have recently improved our steam boiler-proofing system, which has the capability of using time, temperature and pressure automation.”
They also have invested in AI technology to make their POS software work in conjunction with their bookkeeping and payment processing. “It’s an AI integration where everything is speaking to each other versus pulling data from three different platforms,” she explains.
“Automation is the way of the
future. You see it in all industries. With the labour crisis we’re in, it’s definitely piqued my interest. I’ve gone to shows to see one-person operations that will, for example, make 60 buns a minute. The same individual collects the buns and it eliminates need for another person.”
Tartaro is tempted by the technology but has concerns: “You worry that you may lose a bit of that scratch-artisan quality. You want something with a little bit of love and grit behind it. Maybe that’s why we’re hesitant. We’re trying to balance efficiency while keeping quality.”
She describes the role of the steam boiler-proofing system: “It’s slowly rising bread using steam pressure. The benefit is that, instead of having a baker have to monitor, you can now set timers, temperatures and pressures to mimic the
conditions that are required.”
This, she says, helps take the onus off employees to memorize recipes and settings. “Why not offer a little assistance. “You want to keep your employees happy.”
Staff have loved it, Tartaro says. “They love the useability. It’s a self-flushing system, everything is preset. Instead of having to flush the system several times a night, they now have more time to do other tasks.”
Can introducing automation to your bakery help attract employees?
“Baking is such an age-old process. These small steps are wonderful. We still need to find that person who is interested in the tradition. But we find them.
“I think as these automated innovations keep happening and we find ways to make this trade easier on everyone.”
EXCITED BY THE POSSIBILITIES
Bruce Stewart, president of True Grain Bread Ltd. in Cowichan Bay, B.C., gained some experience with automation when first taking over the helm of the bakery in 2008. “Our niche is handcrafted bread and pastries, so we do not have automation in these product lines,” Stewart says. “We purchased a bakery that was using production equipment for bread and we found it was necessary to add agents to the flour to facilitate going through the machinery. We stopped doing that and changed it to hand-crafted because it wasn’t aligned with our core values or our market niche.”
That said, he is excited about the possibilities technology presents with respect to the future of the baking industry: “I was at the
baking show and saw some amazing equipment. I am excited about innovation that can make the difficult job of the baker easier and safer and more efficient,” he says, giving the example of a loader and material movement systems.
“Automation with respect to production would allow us to get into other product lines where craftsmanship is less critical and where productivity improvements are necessary, for example scooping cookies.” .
Stewart views automation broadly.
“I am excited about the customer interface and relationship-building tools such as online ordering and in-bakery point-of-sale systems, and forecasting tools such as AI looking at a dataset and suggesting how much to bake on a Wednesday in November.” / BJ
BAKING
Delicious baked goods begin with baking professionals, like you — people who care about what they do and see change as a chance for growth. That’s who you’ll find at IBIE. Crafted by the industry for the industry, this event brings you together with a global community facing your same challenges (like supply chain issues), as well as opportunities specific to your role. From strategies for navigating unpredictable commodity prices to innovative automation solutions, everything you need is here, at your show.
Notes from the Executive Director
VICTORIA BAKERS’ GATHERING AND PLANNING HUB
About 30 attendees from a cross-section of small and large bakeries as well as suppliers and educators attended this wonderful event, on Sept. 9, a beautiful day set in the garden patio of Imagine Studio Café in James Bay, Victoria, B.C.
The last meeting, and the first of many across Canada, was held in January 2023. There we promised to plan more events and get together regularly. We decided to schedule this gathering to check in on current local bakery news, challenges and successes.
A redux of sorts, Mark Dyck (Rise Up Bakers Podcast) brought back the panel from the previous event 20 months prior, of Leah Hayward of Smør Scandinavian Bakery, Louise Pickles of Hank’s and Josh Houston of Stark Raving Bread, who at the previous event had related their challenges and dreams as they navigated the quagmire of opening a new enterprise. All three were bubbling with their successes and related their journeys with caution, hindsight and satisfaction. We wish them well as the next years unfold and eagerly await the next instalment of their journeys!
We had a bold discussion of apprenticeship and bakery training as there always seems to be a need with some
encouragement to expand local offerings.
The group brainstormed on planning the next event(s) and there is energy to help organize this with the catalyst being the local bakers. Plans are moving forward for a Farmer-Miller-Baker event on the island with a few venues suggested. Also, there was a well-received suggestion that once a month bakers would be welcome at a local member location for a short afternoon gettogether.
Dorothy Morrison, the managing director of Imagine Studio Café, presented an overview of the operation and the
emphasis on training and support for workers with challenges.
The inspirational story of one of their stars, Kazzi, can be watched here: https://youtu.be/u_ JU51rknaw?si=3H9A2mzih2vrgE2Y
The afternoon concluded with wonderful wood-fired pizzas made by Louis Vacca and delicious show-and-tell offerings from our baker contributors. Watch for an update on other regional events.
Bakers gather at Victoria Good news for BAC and the baking sector World Skills competition results INSIDE
PHOTOS: MARTIN BARNETT; ALAN DUMONCEAUX
Mark Dyck leads a follow-up panel of bakers from the last Victoria gathering in 2023.
Louis Vacca treats attendees to delicious wood-fired pizzas.
Scan to watch
GOOD NEWS FOR BAC AND THE BAKING SECTOR
As mentioned in the last issue of Bakers Journal we reported that year-over-year sales for our sector are increasing, not only in dollar value but in volume as well. Good news indeed.
BAC NEEDS YOUR INPUT ON ALLOCATING FUNDS
The BAC stabilizes and needs your input! The BAC is in a good spot, financially. We are now in the process of deciding how best to allocate money generated by members. That’s where you as members come in: Help us decide how to spend these funds. Watch for a brief survey we’ll be sending to members and have your say.
CANADIAN BAKER EARNS MEDALLION OF EXCELLENCE AT WORLDSKILLS LYON
Judy (Yin Tzu) Lan, a recent graduate of Edmonton’s Northern Institute of Technology, earned a Medallion of Excellence in the confectionary and patisserie division at the WorldSkills competition in Lyon, France, in September.
The honour recognizes her success in achieving 700 points. Lan faced 18 competitors, each from a different country or region in Asia, Europe and South America. She was the only baker from North America
to complete the event.
Lan made a sugar sculpture, a chocolate sculpture and a plated dessert.
Her instructor and coach, Alan Dumonceaux, academic chair for baking and pastry arts at NAIT, said: “A medallion of excellence is always the goal, not being on the podium. That means you received 700 points or higher. Meaning you performed at an excellent level!”
‘BABETTE’S BREAD’ BOOK FEATURES ARTISAN TECHNIQUES AND 60 RECIPES
Babette’s Bread is a comprehensive guide to bread-making with 60 recipes including baguettes, focaccias, sourdoughs, pizza dough, koulouri, challah, stollen, pretzels, buttermilk rusks and more. Author Babette Kourelos apprenticed with renowned French master baker Gerard Rubaud in Vermont. Taking her newfound skills back to her native Johannesburg, she opened a successful bakery, which she operated until moving to Canada in 2020. Babette’s Bread is available this fall from Amazon.com and Edelweiss.plus.
Martin Barnett, Executive Director Baking Association of Canada mbarnett@baking.ca
BAC Unites the Canadian Baking Community
Bakers network and learn at historic St. John’s gathering | BY
BAC WELCOMED TO THE ROCK
More than 100 bakers, owner-operators, culinary, baking and pastry students, suppliers, distributors and government representatives took in a busy day of learning and networking at the College of the North Atlantic in St. John’s, N.L., on Sept. 17. Following meetings in Victoria, Winnipeg, Barrie and Moncton, it was the latest town hall since the BAC began the local events in 2023.
Sessions included Yeast 101 by Peter Jacobs, The Baker’s Workshop; Flour 101 by Mike Raftus, Ardent Mills; panel talks; and a productive brainstorming session that saw attendees zero in on challenges, successes and priorities
CNA and FBA co-sponsored the event. Fergus O’Brien, VP of academic and applied research at CNA, welcomed the group to this historic event. Nancy Brace, membership and program advisor for Food and Beverage Atlantic gave an overview of the many programs FBA offers, including its MIXR platform designed to help stakeholders connect, and a new logistics pilot program they are rolling out between Nova Scotia and New Brunswick.
Deborah Guillemette, with the province’s department of industry, energy and technology, and Tonya Norman, Agriculture and Agri-Food Canada, attended to understand bakeries’ needs.
ENGAGING PANELS
Successful entrepreneurs talked about some of their challenges, successes and ideas: Christina Dove, co-owner of Newfoundland Chocolate Company with a factory and shop, and several St. John’s-area locations; Kelly Mansell, co-owner of Rocket Bakery & Fresh Food with three locations in and around St. John’s; Maxine Belbin, co-owner with Beverly King of Just Like Sisters in Heart’s Content; and Lamyae Charifi, owner of Casablanca Bakery in St. John’s.
Snapshot of challenges: Mansell gave
credit to her diverse, energetic team for the bakery’s success, as did all on the panel. She emphasized the sheer number of details and decisions to be made in every aspect of the business. Belbin shared that she and partner Beverly King have a good offer in on their thriving business and look forward to retiring after building a successful brand. Charifi talked about the importance of growing at a pace you can handle. With the help of FBA, she now has her halal products in several Sobeys retail locations. Dove said she has a focus on innovation in creating sustainable chocolate products and processes, and growing and supporting her hardworking community team.
Executive director Martin Barnett led a talk with owners of larger, established bakeries on their challenges, successes and hard-won wisdom: Roxanne Weinheber, owner, Chatman’s Bakery, Charlottetown, N.L.; Rosalyn Hyslop, co-owner and co-CEO of Mrs. Dunster’s, based in Sussex, N.B. and serving the Atlantic region and parts of the U.S.; Rosalind Skinner, manager of HR for Marie’s Mini-Mart, a second-generation family business with 24 locations; and Rebecca Stowe, bakery buyer at the Coleman Group of Companies, which runs 12 food operations in Newfoundland and a wholesale food division.
Snapshot of challenges: Skinner said transportation and getting products out in a timely manner is a big logistical challenge. Stowe shared that finding and holding onto skilled bakers was a top challenge for Colemans, a view shared by all. Weinheber emphasized the challenge of meeting rapidly changing regulatory requirements, noting, “It’s a true cost.” Hyslop, while celebrating a recent win of a doughnut contract with Costco, said that inflation and getting necessary price increases through to the retailers is a big issue.
ENTHUSIASTIC STUDENTS
Students from the college’s culinary program in St. John’s attended, several
More than 100 bakers, owner-operators, culinary, baking and pastry students, suppliers, distributors and government reps gathered in St. John’s on Sept. 17.
showing interest in pursuing baking and pastry. A busful of baking and pastry students arrived from the college’s Bay St. George campus in Stephenville eight hours away led by Roger Andrews and Aaron McInnes. Lantic and Bunge supported the cost for the student travel.
CNA culinary student Megan Wheaton won a baking tool kit of $500 value from the BAC. Ray Dwyer, owner, Red Ochre Café, won a year’s membership.
The BAC presented a cheque for $1,000 to CNA’s Fergus O’Brien, for two $500 student scholarships. Funds were raised at the Atlantic Chapter’s golf tournament.
Jason Smith, Smith Snacks, donated 120 delicious sandwiches for lunch and local businesses donated tasty baked goods. Groups then brainstormed about challenges, successes, priorities and future BAC events. A sampling of successes: providing employment for their communities, creating high-quality products, being true to their brands, and from the students, the chance to pursue a strong career path.
The consensus: BAC’s first meeting on The Rock was a great step in connecting the industry and that many would be interested in attending hands-on sessions. Peter Jacobs led student workshops at CNA in the days following the meeting. / BJ
kernels are:
available raw or roasted
an excellent alternative to nuts
mild in flavour and add a pleasant crunch to food
a good source of fibre, Vitamin E, zinc and folate
ideal for a variety of foods including: bakery products, granola, snack bars, salad toppings and plant-based foods
BY DIANE CHIASSON
SEVEN EASY IDEAS TO INCREASE SALES AND BRING MORE CUSTOMERS TO YOUR BAKERY THIS FALL
Transform your bakery into a unique, authentic, welcoming autumn-season destination
Fall flavours provide a significant sales opportunity for bakeries. From cinnamon to nutmeg, apple, dates, nuts and pumpkin spice, fall flavours are the highlight of this autumn season. With only a few smart ingredient tweaks, you can transform your bakery into a unique, authentic, welcoming autumn-season destination. All of these ingredients are versatile and work with various desserts such as pies, cakes, tarts, doughnuts, cookies.
With the right mix of autumn recipes and strategies to improve team efficiency, this autumn season can be the perfect time of year to increase sales and improve operations. Never stop including these wonderful flavours in your products to bring that autumn feel to your customers.
Here are seven easy ideas to increase sales and bring more customers to your bakery this fall.
1. CREATE A UNIQUE AUTUMN BAKERY MENU
Nothing says fall baking like a unique autumn bakery menu. Many of your customers are back to a busy schedule with a to-do list getting longer by the minute. Now is the ideal time to introduce them to your favourite bakery items and give them an opportunity to enjoy this season’s bountiful harvest.
Design your fall menu around local, seasonal fall fruits and vegetables. What about a creamy butternut soup paired with chestnuts for lunch? Pumpkins and sweet potatoes are some fall favourites for soups, muffins, bread, pancakes and waffles. You should also consider including plum and apple chutney or pear and ginger preserve to accompany an autumn breakfast, lunch
Nothing says fall baking like a unique autumn bakery menu. Design your fall menu around local, seasonal fall fruits and vegetables.
options or dessert. Speaking of dessert, what about some carrot cake or pumpkin cheesecake cupcakes, chocolate-dipped coconut macaroons, apple fritters, sweet potato pies, blackberry, pear or apple crumbles, apple cider doughnuts, pumpkin cakes, cherry pies, cranberry apple pies and cinnamon frosted sugar cookies.
It’s not fall until you incorporate fall flavours in your menu. Consider the following ingredients: cinnamon, apple, cranberries, pumpkin, ginger, maple, pecans, dates, chai, salted caramel, fall fruits such as peaches, pears, plums, and hearty vegetables like potato, beets, squash, zucchini and cauliflower.
2. DEVELOP AN INCREDIBLE FALL DRINK MENU
Consider creating a fall drink menu to complement your autumn menu. It could include a mix of alcoholic and non-alcoholic options (mocktails) like hot apple cider, apple sangria, pecan pie martini, pumpkin spice latte, hot apple cider mimosa, mulled wine, lemongrass jasmine iced tea, mulled apple juice, spiced Mexican hot chocolate and blueberry mojito. Winter spices in beverages are also popular on autumn bakery shop menus. Flavours include fragrant chai, cloves, anise and cardamom. Don’t forget to tell a story about your fall
food and drink menus. Share your inspiration behind each dessert or drink and tell your customers where the ingredients are sourced, particularly if they are from a local farmer.
3. MAKE YOUR BAKERY HOMEY AND COMFORTABLE
If you want to encourage your customers to stick around and enjoy a hot beverage, consider replacing some tables and chairs with comfortable couches and armchairs. Create more of a cozy “living room” atmosphere in your bakery. Put on some music and fill a bookshelf with magazines, books and board games. Consider placing an electric fireplace in the corner of your bakery in colder weather. Customers comfortable in your bakery will stay longer and inevitably order more food.
4. DECORATE YOUR BAKERY FOR FESTIVE FALL TRIMMINGS
Emphasize the warm colours of autumn in your bakery’s décor and product presentation. Use baskets or platters filled with autumn gourds and pumpkins of varying shapes, colours and sizes to decorate your counters and windows. Make a centrepiece with a large bowl of seasonal fruit, including pomegranates, tangerines, apples and colourful corn husks. Dress up
your tables with bouquets of fall foliage, berries and wheat. Use small and large squash and pumpkins, fall leaves, strings of fairy lights and spooky Halloween decorations throughout October.
Embellish your baked goods by lining your bread baskets and trays with brown or parchment paper to give your products a more European and environmental feel. Use props around your displays, including mini menus or recipe cards, upcoming events, advertising or other relatable items.
5. USE YOUR STOREFRONT DISPLAYS EFFECTIVELY
Your storefront display is one of the best places for advertising what’s inside your bakery. I don’t know anyone who wouldn’t stop in their tracks to look at a window filled with delectable pumpkin pies, fresh loaves of bread, colourful cakes, cupcakes and beautifully decorated cookies. Make your storefront display products highly visible from every possible angle. Creating displays with different heights and depths is a crucial merchandising point. Use various colours, contrasts and textures. The need for a fresh appearance is critical, as
“fresh” and “clean” are synonymous with good eating. Use wooden boxes, rattan baskets, jute bags, metal cans, multi-tiered display plates and/or risers to give products in your window height, depth and proper lighting. This will enhance and show off the details in your freshly baked items. Make sure you change your displays regularly and rotate your products to keep things fresh and exciting. Check that your storefront window displays are visually appealing and full. A half-empty storefront window conveys a depressing image of a half-empty store.
6. KEEP YOUR ENTRYWAY CLUTTERFREE AND YOUR WINDOWS CLEAN
Keep your entryway inviting and free of clutter and try to leave your door open so that the aroma of freshly baked goods wafts out onto the street. Another tip is to direct your exhaust fan from your kitchen to the front of your store, either inside or outside. Cleanliness is a critical point of any food operation. In today’s society, many people are fanatical about hygiene and keeping germs away; you need to let potential customers know that your operation is
sanitary and clean. Make sure that your doors and windows are free of fingerprints, dust, smudges and smears and that everything sparkles.
7.
GET YOUR STAFF INVOLVED
What people love about special holidays is that they are fun. In order to create the right ambience and atmosphere in your bakery, all of your staff members must be involved. Get your staff to dress up, crank up the music and boost all-around enthusiasm. If your staff is having a good time, it will rub off on your customers. And if your customers are having a good time, they will likely return for more. / 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
24_007777_Bakers_Journal_OCT_CN Mod: August 23, 2024 11:57 AM Print: 08/27/24 page 1 v2.5
BY MARK FLOERKE
IS AI IN YOUR FUTURE?
By
leveraging advanced technologies, bakeries can stay ahead of the curve in a competitive market
AUTOMATION AND ARTIFICIAL INTELLIGENCE APPLICATIONS
In the ever-evolving landscape of the bakery industry, technological advancements are playing an increasingly pivotal role in transforming traditional baking processes. Automation and artificial intelligence (AI) applications have emerged as powerful tools for bakers and bakery operators, revolutionizing everything from production efficiency to customer experience. In this article we’ll explore some of the innovative ways in which automation and AI are reshaping the bakery sector.
STREAMLINING PRODUCTION PROCESSES
One of the primary benefits of automation in bakeries is the streamlining of production processes. Automated systems can handle tasks such as mixing, kneading, shaping, and baking with precision and consistency, reducing the need for manual labor and minimizing the risk of human error. As simple as adding and using a timer on your mixers can be partial automation to ensure consistencies, while freeing up the operator to move on with other tasks, and not forget about the mixer. Other examples are, automated dough dividers and rounders that can accurately portion and shape dough, ensuring uniformity in the final products.
Moreover, automated ovens equipped with advanced technology can regulate temperature and humidity levels, resulting in perfectly baked goods every time. By automating these key aspects of the baking process, bakery operators can increase efficiency, reduce waste, and maintain a high level of product quality.
When one considers the challenges in finding and training new staff, automation is a very profitable as well as productive investment. Even certain types of equipment that previously were only
available on a very large scale, are now practical for even mid-size bakeries, like machines that can crack, and even separate fresh shell eggs.
ENHANCING PRODUCT INNOVATION
AI applications are also driving product innovation in the bakery industry. By analyzing consumer preferences, market trends, and ingredient formulations, AI-powered algorithms can generate insights that inform the development of new recipes and flavour profiles. For instance, AI can identify emerging flavour combinations or dietary preferences, enabling bakeries to create innovative products that cater to changing consumer demands.
Furthermore, AI can optimize ingredient usage and recipe formulations to improve cost-effectiveness and sustainability. By identifying opportunities for ingredient substitution or recipe modification, AI-driven solutions can help bakery operators maximize resource efficiency while maintaining product quality and taste. Computer software is of course also part of the AI opportunities. Formulation software can assist with optimizing formulas to calculate nutritional targets, or even for adjust ingredient cost impacts. The important thing to always remember is that, in order to get good answers, one needs formulate effective questions.
PERSONALIZING CUSTOMER EXPERIENCES
In today’s digital age, personalized customer experiences are paramount, and AI is playing a key role in enabling bakery operators to deliver tailored offerings to their customers. Through data analytics and machine learning algorithms, bakeries can gather insights into customer preferences, purchase history, and behavior patterns, allowing them to customize product recommendations, promotions, and marketing campaigns. For example, AI-powered recommendation engines can suggest complementary products based on a customer’s past purchases or preferences, enhancing cross-selling opportunities and driving customer engagement. Similarly,
personalized marketing communications, such as targeted email campaigns or social media ads, can be tailored to individual customer segments, increasing the likelihood of conversion and retention. I can remember the days of tracking product sales and dollar sales in a daily journal. Noting the weather, special events, customer celebrations, special requests and similar. This historical record could be helpful in planning for the following year. Now imagine not only having that data, but also the data from the whole year and previous years to analyze in seconds and project your production requirements and special seasonal recommendations, for inventory ordering, staffing, and thrilling your customers.
TO SUM UP
Automation and artificial intelligence applications are revolutionizing the bakery industry, empowering bakery operators to enhance production efficiency, drive product innovation, personalize customer experiences, and optimize operational processes. By leveraging these advanced technologies, bakeries can stay ahead of the curve in a highly competitive market, delivering superior products and services that meet the evolving needs and preferences of today’s consumers. As automation and AI continue to evolve, the future of baking looks brighter than ever, promising a new era of innovation and growth for the bakery sector. / BJ
Mark has been working in the baking industry for 49 years. He honed his craft in bakeries, pastry shops, cafés and convention centres. An interest in learning and sharing led to instructing in community colleges and other teaching forums. Mark enjoyed a 25-year career with Archer Daniels Midland (ADM), in technical service support, product development and research. He lives on Cape Breton Island, N.S., while consulting for the baking industry, and hosting the monthly Baked In Science podcast for BAKERpedia.
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or crushing. Pay special attention to machines that operate at high speeds or with significant force, as these pose a greater risk and require more effective safeguarding. Consult the owner’s manual to ensure the equipment is set up and operating as designed by the manufacturer.
Assess current safety measures and think about how and when workers interact with the machinery and account for the possibility of human error. Watch how the machine’s moving components operate and pinpoint any potential areas where a worker’s body could come into hazardous contact. Next, evaluate the likelihood of an incident occurring and consider the potential severity of any injuries.
Step 2: Implement safeguarding and lockout control measures
Safeguarding involves installing physical guards, safety devices and emergency stop controls to prevent accidental contact with hazardous machine parts.
Make sure all safeguards are tamper-resistant and receive regular maintenance. De-energization procedures involve disconnecting machinery from its energy source to prevent accidental startup. Tagout adds a visible warning, showing that the equipment is locked out and must not be operated.
Step 3: Train and monitor
Ensure that all employees are trained to safely lock out equipment. Document the specific procedures for each piece of equipment requiring lockout. Regularly train workers on potential hazards,
safety features and the steps they need to take when performing maintenance or cleaning machinery.
Promote open communication so workers can report concerns about current safeguards or suggest improvements. Conduct routine inspections to confirm that all safety devices are functioning properly and that lockout procedures are being followed correctly.
COMMITMENT TO SAFETY: ENHANCING SAFEGUARDING PRACTICES
Creating a safe workplace not only protects employees but also strengthens the bakery industry as a whole.
As automation and advanced machinery become more common, the risk of serious injuries grows. Employers should stay proactive by exploring new safety technologies and regularly updating their practices. Through careful risk assessments and compliance with safety regulations, bakery owners can safeguard their workers while keeping their operations efficient and productive.
For more information, visit: https://www.worksafebc.com/en/ resources/health-safety/books-guides/safeguarding-machineryequipment-bk101?lang=en. / BJ
Alexandra Skinner is the manager, government, and media relations, at WorkSafeBC. WorkSafeBC is committed to creating a province free from workplace injury or illness, and to providing service driven by their core values of integrity, accountability, and innovation. By partnering with workers and employers, they help British Columbians come home from work safe every day.
PLANTCAKES:
Plant-based baking like you’ve never seen before—beautiful cakes bursting with color, flavor, and fun—perfect for everyone who loves cake!
Inside are recipes for cakes of all shapes and sizes, to fill any craving or occasion –from a rainy Wednesday slice of emotional eating to a spectacular sheet cake for a crowd.
The book’s eye-popping photography leaps right off the page, and its vibrant, kaleidoscopic design brings everything together in one irresistibly sweet package.
| Item# 0525611837
BY JANE DUMMER, RD
CANDY FLAVOURS HAVE TIMELESS APPEAL IN BAKING
From infused cakes to daring frostings, nostalgic candy flavours give consumers exceptional sensory experiences
Candy’s appeal is driven by nostalgia and childhood memories. Plus, there is consumer excitement for bold flavours across many categories including baking. Exotic fruit and candy flavours allow innovation and creativity in the baking space.
Candy’s timeless appeal provides fun, comfort and indulgence in several baked goods and pastries. From infused cakes to daring frostings, this taste adventure is on trend, giving consumers exceptional sensory experiences. As the baking industry integrates candy flavours into numerous products, consumers are treated to a sensory walk down memory lane.
Lise Lietz, retail experience manager for WOW! Factor Desserts, explains: “There’s something undeniably magical about the candy we loved as kids – the sweet, familiar flavours that transport us back to carefree, sun-soaked days. WOW! Factor Desserts has captured that magic and infused it into our creations. Every bite of our candy-inspired creations is like unwrapping your favourite childhood treat, evoking memories of endless laughter and simple joys.”
Stacey Hawley, co-founder of Forté Flavors, LLC, adds: “Candy flavours evoke memories. One reason is that our sense of taste is linked to our sense of smell, and both are strongly tied to memory. When we taste a particular candy flavour, it can trigger memories of specific times, places or people associated with that flavour. This is why certain candy flavours can take our minds on a nostalgic journey.”
Julie Lafaille, senior marketing specialist with Bell Flavors and Fragrances, describes: “A significant percentage of Canadian consumers are eager to explore new flavours, while many also gravitate toward flavours that evoke childhood
memories. Candy flavours offer a nostalgic experience that appeals to these consumers, combining the excitement of discovery with the comfort of familiar tastes. The vibrant and colourful nature of candy flavours is particularly appealing to younger consumers, such as gen Z, who often express themselves visually through social media platforms like TikTok and Instagram. These visually striking flavours are perfect for sharing and creating eye-catching content, making them attractive to this generation.”
As consumer preferences continue for strong flavour profiles, visual appeal and indulgence, the baking industry has ample opportunity to create and innovate with candy flavours.
Lietz says: “From the rich, creamy indulgence of WOW! Factor Desserts Turtle Cheesecake, inspired by Turtles Chocolate, to the refreshing burst of our Orange Creamsicle that’s even better than the original, we’ve lovingly blended iconic candy and treat flavours into our cakes and cheesecakes. These aren’t just desserts; they’re a journey back to the sweetest moments of childhood. Our Skor Cheese-
cake, Coffee Crunch Bar made with COFFEE CRISP®, Cookies N’ Cream Cake and Reese’s Peanut Butter Blondie Cake are more than just desserts – they’re nostalgic treasures on a plate.”
Hawley explains, “Incorporating candy such as Skittles® into cake batter and cookie dough may not yield the desired results, as the candy typically does not hold up during baking. It’s essential to rely on flavours to deliver the expected candy profiles. At Forté Flavors, we excel at developing tailor-made flavours that align with current trends, including nostalgic candy flavours. We swiftly produce samples for our customers to test in their specific applications.
“Popular cake flavour trends include nostalgic fruity flavours like Peach Ring, Cherry, Lemon, Lime, Grape and Orange. Matching the cake colour with the taste is important, which may require using impactful colours derived from artificial sources. To create a ‘Candyland’ cake, experiment with flavours and colours for a real throwback treat.”
Lafaille adds: “Bell Flavors has recently introduced a new collection of candyinspired flavours specifically designed for the baking industry. Our offerings include vibrant options such as Fruity Rainbow, Fuzzy Peach, Cinnamon Sweetheart and Green Frog. These flavours are crafted to evoke nostalgia while inspiring creativity in modern baking. Whether you are developing limited edition products or ongoing SKUs, our team of R&D specialists is ready to collaborate with you to innovate and enhance your baking creations.”
This delectable trend of candy flavours is evoking fond memories of childhood, offering an escape to what are thought to be simpler times. As consumers enjoy these experiences, the candy flavour innovations are on trend for continued growth, offering bold-tasting, visually appealing everyday indulgences. / 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
WOW! Factor Desserts’ seasonal-edition Gluten-Free Candy Cane Mousse is one of the bakery’s popular nostalgia-inspired desserts.
