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Farmers, millers, bakers and baking students gathered at Fanshawe College in London in August for a lively baking workshop with freshly milled flour.
BY COLLEEN CROSS
LOFTY GOALS
Canada’s position on the world stage just received a boost.
Our country is a leading source of high-quality wheat exports, and a beacon of excellence in peacekeeping, universal health care and winter sports.
We can confidently add baking and pastry arts to that list.
Bakers Journal is fresh off the amazing IBIE show floor where the Canadian baking team won the Americas selection of the prestigious Coupe du Monde – the World Cup of Baking – at the IBIE show in Las Vegas.
It was a proud moment for the team of Florent Lehmann, Jason Wang, Julien Bruyer and coach Alan Dumonceaux as they literally flew the flag for Canada – a flag covered in messages of encouragement from well-wishers.
Each team member specialized in one of three categories of bakery, artistic bread showpiece and viennoiserie.
We Canadians, in general, are a modest bunch.
You won’t find a much more modest Canadian than Dumonceaux, who competed for Canada in this competition in 2010, 2015, 2016 and 2018, and for years has coached and propelled competitive teams to the world stage, including in the WorldSkills competitions. Considering the accomplishments of this professor and chair of baking and pastry at NAIT, which include cultivating sought-after expertise in both pastry and baking, it’s a wonder he isn’t more often in the limelight.
Still, the limelight keeps finding him and, as chair of education for the Baking Association of Canada, he is shining a light on the hard work, discipline, mental resilience of our teams.
When asked by the host to share with the audience why he makes the substantial commitment of time and effort to coach competitive baking teams, he obliged.
“The journey is all about improving your skills. It takes a tremendous amount of time and effort to compete. You have no days off for a very, very long time. You’re really stressed out. It’s hard on your family. It is really, really challenging to compete because it takes a lot of time. You’re trying to perfect formulas, trying to perfect techniques. The hardest part is the mental side. In the end, it’s all worth it. We’ve seen the skill level that I’ve been able to help our team with and that gives me great pride.”
Team Canada will compete for the world title in Paris in 2026, along with the secondplace U.S. team.
Congratulations also to Sabrina Sigouin of La Belle Patissiere in Montebello, Que., and Sandra Major of Le Sucre au Four in Terrebonne, Que., who were named best sculpted cake and overall winners in the Pillsbury Bakers’ Plus Creative Cake Decorating Competition in Vegas, and Aaron McInnis and Juanita Tobin of Happy Belly Cakery in Conception Bay South, N.L., who earned top marks in the wedding category.
Kudos to Emmidio Isernia of Canada and Martinez Jaime from the U.S., winners in the traditional category of the Panettone World Cup Americas selection.
How do achievements like this help the industry? They raise the bar for and inspire other professional bakers and students to set lofty goals.
A small-steps approach to any goal in your business or career allows you to change your behaviour to achieve your desired long-term goal slowly.
This strategy – including months of rigorous daily practice – worked for Canada’s Coupe du Monde team.
Turn inspiration into action by taking this small first step: read our article on page 10, enter the Bakery Cup of Canada competition (which will take place at Bakery Showcase May 3-4).
Tell a baker you know about the competition and, most importantly, come watch the competition at Showcase to show your support for Canadian excellence! / BJ
OCTOBER 2025 | VOL. 85, NO. 5
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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
¦ industry news ¦
briefly | NuStef Baking fined $55K for equipment guarding violation resulting in workplace injury; Butter made from carbon gets backing from Bill Gates; Ardent Mills to acquire Stone Mill in North Dakota | for more news in the baking world, check out our website, www.bakersjournal.com
Baked by Melissa partners with candy grands to launch candy bar-inspired cupcake collection
Baked by Melissa, a New York-based dessert company famous for its mini cupcakes and treats, partnered with Ferrero on a limited-time product launch on a candy bar theme in September.
Baked by Melissa’s first candy collaboration is putting its signature spin on products like Butterfinger, Crunch, Baby Ruth and 100 Grand, while also celebrating the launch of two new limited time flavours, Crunch White and Butterfinger Marshmallow.
“This is a pinch me moment for sure, with ingredients like 100 Grand, Butterfinger, Crunch and Baby Ruth each flavour is more delicious than the next!” said Melissa Ben-Ishay, chief executive officer and cofounder of Baked by Melissa.
Each cupcake features elements of the iconic candy bars whether infused into the cake, stuffing, icing or used as toppings, capturing the particular flavour of each original bar, the company said in a news release.
The collection was available in September. Customers were encouraged to taste all six flavours in a Candy Bar Cupcakes 25-pack, available in stores and online at bakedbymelissa.com for nationwide shipping, in-store pickup, and same-day delivery in Manhattan, as well as a Candy Bar Cupcakes 12-pack, available exclusively in stores.
“We’re thrilled to team up with Baked by Melissa and give our iconic chocolate brands a bold, bite-sized makeover,” said Sajani
Manchanda, senior brand manager at Crunch. “This collaboration is a delicious reminder that classics can spark playful innovation – especially during Halloween, when these crave-worthy flavours take center stage in celebrations.”
This news follows a series of several high-profile partnerships from Baked by Melissa, including Wonder, Paw Patrol, Good Culture, Tabasco and Claussen.
Baxter’s Bakery Group acquires Grandmother’s Bake Shoppe Inc.
Baxter’s Bakery Group has acquired Grandmother’s Bake Shoppe Inc., a specialized commercial bakery located in Toronto.
In a news release, Baxter’s said the acquisition will help the company better serve its national and regional grocery retailers.
Grandmothers Bake Shoppe specializes in a wide variety of butter tarts and fruit tarts which are sold and distributed as both branded and private-label across Canada in all major grocery retailers and through many food-service channels.
Baxter’s said in the release that Grandmother’s holds a distinctive national market position with production from its BRC-rated facility in Toronto demonstrating its commitment to quality.
Nestlé develops novel technique to get more yield from cocoa fruit
Nestle recently announced it was working on a technique to produce chocolate by using up to 30 per cent more of the cocoa fruit. This approach not only minimizes waste but also helps farmers get more yield as well as value from their cocoa harvests, the company said in a news release.
Traditionally, chocolate is made using only the cocoa beans that are extracted from inside the cocoa pod. The beans are harvested, fermented, dried, roasted, and then ground into a liquor, which is used to make chocolate. However, a significant amount of cocoa fruit, including the pulp, placenta and pod husk, remains largely unused, Nestle said in the release.
Recognizing the untapped potential of
these underutilized parts of the cocoa fruit, Nestlé’s R&D experts developed a patented technique that leverages all parts of the fruit inside the cocoa pod. In this novel, simplified method, everything inside the pod is collected as a wet mass, which ferments naturally, unlocking the key chocolate flavour. The mass is then ground, roasted and dried into chocolate flakes which can be used to make chocolate without compromising the taste.
Nestle said the technique has the potential to increase the amount of cocoa material available to farmers and free up time to focus on good agricultural practices such as pruning, which, it said, has been demonstrated to improve yields.
Puratos opens innovation centre in Montreal
Puratos has opened a new 3,500-squarefoot innovation centre in Montreal, its third in Canada following other centres in Mississauga, Ont., and Chilliwack, B.C.
Adding the centre in Montreal extends Puratos Canada’s capabilities geographically and reaffirms its commitment to offering tailored baking solutions to more Canadian businesses and the unique Quebec market specifically, said a news release from the company, which specializes in bakery, patisserie and chocolate.
The facility provides bilingual service with a focus on recipe development, information on trends through its Taste Tomorrow
program and assistance to local food businesses to scale more efficiently.
Exclusive to the Montreal facility in Canada are enhanced chocolate preparation capabilities, including a refrigerated marble table and a full-size laminator. The facility also houses two separate proofers for simultaneous retarding and proofing, and will soon add a 140-quart Hobart mixer to support large-batch testing and formulation.
Already operational and serving local clients, an inaugural event was held on Aug. 20. The Baking Association of Canada’s executive director, Martin Barnett, participated in the official opening ceremony.
ADM Windsor opens expanded grain terminal at
Port Windsor
ADM Agri-Industries in Windsor, Ont., officially opened its expanded grain terminal on Sept. 4 at the Port of Windsor with a ribbon-cutting ceremony.
The project significantly increases ADM’s export capacity to global markets and supports agricultural production from southwestern Ontario farmers, ADM said in a news release.
In partnership with Transport Canada, and through financial support from the National Trade Corridor Fund, ADM began work on the expansion in early 2024. The
expansion includes new grain dryers; a new roadway and kiosk system to load soybean and canola meal; additional meal space at the ADM crush plant; and new silos and conveyance to efficiently load export meal and grain.
“This expansion offers multiple beneficial effects on the local economy, including increasing demand for locally grown products, supporting and growing the regional transportation industry, and contributing to increased use of marine logistics,” said Kevin Wright, general manager, ADM Great Lakes Region.
Wonderbrands to end sliced bread production at plant in Sudbury, Ont.
Wonderbrands is ending sliced bread production at its Sudbury, Ont., plant due to declining sales and reduced demand for sliced bread. The plant will continue operating its bun product line.
The decision will affect approximately 50 people lose their jobs, including all part-time positions and several full-time roles at the facility, according to Local 175 of the United Food & Commercial Workers, which represents the unionized employees.
“This is more than just a loss of jobs. It’s a loss for the entire community,” said Kelly Tosato, president of UFCW Local 175, in a statement. “Northern Ontario cannot continue to bear the brunt of corporate decisions that put profits ahead of people.”
The union said in a statement that, while the current collective agreement provides severance provisions and early retirement options, these measures cannot fully offset the impact on workers, their families, and the local economy.
The union is engaged in discussions with Wonderbrands to assist affected members to receive the support they need, including transition programs, retraining opportunities and support services.
Fabrizio Busso named Canadian Pizza Chef of the Year West
Fabrizio Busso of Autentico Pizza & Co. of Vancouver was named Canadian Pizza magazine’s Chef of the Year West at the Canadian Pizza Summit in Calgary on July 21.
Chef Busso’s Coppa d’Oro pizza wowed judges Carlo Raillo, Wayne Rempel, Wanda Baker and Cory Medd.
Second-place honours went to Aaron Gehrman of Emilio Finatti Pizzeria of British Columbia and third-place honours go to Justin Tanada of Cowabunga Pizzeria of Hamilton, Ont.!
Sysco was Platinum Host Sponsor and Lactalis Foodservice Canada was Gold Sponsor for the one-day event, held for the first time in Calgary.
Farmers, millers and bakers share perspectives in unique event at London’s Fanshawe College | BY
ARTISANS GATHER
It was a day to ask questions. The Baking Association of Canada’s London edition of Farmer-Miller-Baker Summit, held at Fanshawe College’s School of Tourism, Hospitality and Culinary Arts, provided a full day of learning and networking for artisan bakers curious about the techniques and benefits of baking with freshly milled whole grains, and farmers and small-scale millers curious about bakers’ needs.
Chef Roland Hofner, creator and coordinator of the baking and pastry management program at Fanshawe, was a gracious host and instructor along with chef instructors Bruno Bertucci and Alex Mollett. Forty participants practised kneading and rolling
techniques, and baked several products using traditional and fermented doughs, including a farmer’s bread, baguettes with rye poolish, crispy wheat bread and spelt ciabatta.
Participants learned to identify the outcome and structure of prefermented dough, distinguish the gluten structure in yeast dough, understand the effect organic flour may have on dough and more. They each went home with a 23-page manual featuring formulas taught in the workshop, fermentation techniques and a quiz.
The chefs used techniques learned through Fanshawe’s partnership with the Richemont Craft School in Lucerne, Switzerland (see sidebar), which focuses on cold fermentation. “Making
the dough one day and finishing it the next is better for flavour development and for time management,” Hofner said. “You can do more on your own terms and your own time. This is the future of baking. It creates nice texture and more stable products. The enzymes are active in the dough and they break down starches and sugars. It’s allowing the yeast to do its work better.”
At lunchtime, attendees enjoyed eating the breads –especially the mustard loaf – along with a tasty buffet prepared by chef instructors Wendy Hofner and Patrick Hersey.
Master Chef Thomas Doetkotte of the Richemont school delivered an overview via live video from Lucerne.
“Many steps to make great flour,” Doetkotte said. “In the end, we all want to create nice bread for a low price, but every business involved needs to make money.” Doetkotte said everything starts with a seed database where all seed varieties are recorded and stored. “From this large stock, we have to decide which variations of grain we’ll grow for bread,” he said. Farmers cultivate healthy soil through crop rotation and fertilization. Researchers determine which crops are growing the best, then which are of the best quality and availability. Only then will they multiply the seeds. Doetkotte said researchers decide which varieties will be grown, often through company-sponsored research. But they need more
PHOTO:
Chef Roland Hofner of Fanshawe College’s baking and pastry arts management program greets attendees and sets out the morning’s schedule.
information from farmers and bakers, such as the amount and quality they require and what kind of soil is in their region. Bakers need to communicate with their flour mill about how varieties are working and which characteristics they want. Doetkotte noted that whole-wheat flour is widely considered healthier because it’s a good source of protein, fibre, vitamins and minerals, but the customer’s preference is most important. “Generally speaking, they like the nutrition but want the lighter colour that tastes like a white bread,” he said, adding that it may simply be a matter of adding two per cent, five per cent or 10 per cent whole wheat to your existing formula.
TREND OF INDULGENCE
Elaine O’Doherty, marketing lead for Canada at flour company Ardent Mills, shared encouraging Canadian-focused data from the company’s survey of some 3,000 Canadians focused on grain-based seeds on what choices they are making. The results, published in its Trend to Table report, suggest Canadians love grains and that eating grains makes them “happy” (the most common sentiment expressed). Forty per cent said they’re going to eat more grains next year, O’Doherty said.
One trend of special interest to bakeries is indulgence. The percentage of people who said this trend resonates with them (91 per cent) is likely higher, she said. “This is indulgence for the sake of indulgence. It’s what makes us feel happy or good, what ‘tastes great’ (number 1 attribute cited),” she said.
This presentation prompted a discussion about how much nutrition customers want in their baked treats, one baker wondering if there is a market for, say, a sourdough-enhanced doughnut.
Angela and Tyson Devitt of family operations Stone Bridge Flour and Devitt Farms in Ripley, Ont., shared the story of how their flour mill was built and considerations in stone milling. A lot of different factors such as temperature tell you if the stones are too close together, Angela said. She finds herself educating customers at their local farmers market on the bread’s taste and characteristics. “Consumers have to get over the hurdle of not liking the dark colour: it tastes good and is good for you,” she said.
Tyson talked about current and future practices, including SWAT mapping, yield data, variable-rate seeding and fertility. “These days, it’s about high-tech farming,”
he said. “The more precise you can be, the more sustainable you can be.”
PANEL TALK: SHARING PERSPECTIVES
Martin Barnett, BAC executive director, moderated a panel that included the Devitts; Dianne Wolters of Everspring Farms in Seaforth, Ont., who dries and mills sprouted grains, ships them across Canada and to their own bakery, Second Spring; Mary-Kate Boss, head baker at Second Spring, who specializes in whole-grain sourdough and develops recipes for retail sale; and Daniel Angus, who recently opened Terroir Artisan Bakery in Cambridge, Ont., which uses only local ingredient suppliers.
Here are a few highlights from the discussion:
• Angela Devitt shared that a customer has just introduced a 100 per cent whole-grain bread using Stone Bridge flour that is delicious, dark and flavourful. “It’s such an exciting time to have someone who’s on board with what we’re trying to do,” she said.
• Wolters said Everspring Farms has a pulverizer mill. They source about half of grains from Canada and the other half from elsewhere around the world.
• Boss, who works with 35 varieties regularly but up to 60, said one challenge is customers treating their whole-grain flour as an all-purpose. “You need to take some time to learn its properties.”
• Angus agreed you can’t be on autopilot
when working with multiple freshly milled flours, He sometimes uses an autolyse approach, pouring warm water over the flour to release the scent. “It’s not always consistent but that’s OK. I want people to come in and get a reliable quality but have a different taste from week to week.”
• Angela Devitt noted your approach to baking with whole grains depends on your customer: what they want to eat and how much they will pay.
• Tyson Devitt said their farm is certified sustainable growing wheat using regenerative farming practices and applauded other farmers who are diligent but not certified. “Ontario farmers already are doing a lot of excellent practices to promote sustainability. Organizations are just looking to label them as certified.”
• Angus asked what he can do, as a baker, to help the farmer and the miller. Angela Devitt said it’s important to tell people about these products and why they’re different. Tyson Devitt agreed: “We have to work together to tell the story to the consumer.”
Following the panel, participants left with whole-grain breads they made that morning.
The BAC presented this unique regional program, with support from Ardent Mills, BakeMark and Lallemand. Fanshawe College made available their state-of-the-art kitchen, lecture hall and faculty. / BJ
THE SWISS CONNECTION
The baking and pastry arts management program is a licensed partner of the Richemont Craft School, an international centre of excellence for bakers, and confectionery and pastry chefs, located in Lucerne, Switzerland. Students in this program learn baking techniques of one of the finest baking schools in the world, and graduate with both a Fanshawe diploma and a European Artisan Bread Certificate from Richemont. Roland Hofner, creator and coordinator of the program, sought to bring European influence and skills to Canada and chose Richemont for its international
influences and top results in world skills competitions. He pitched it to Fanshawe, they accepted and seven staff received training. “We deliver the curriculum. Richemont audits us every two years according to their standards,” Hofner said. He also pointed to opportunities to go on European field trips and Richemont’s textbook, Swiss Bakery & Confectionery, which is a valuable resource made available at affordable prices to their students.
“The partnership sets us apart as we’re the only such partners in Canada. We had a few students joining just because of that, because it’s different.”
GOING FOR GLORY
Bakers, are you keen to flex your skills on a national stage?
Talented bread bakers and pastry chefs will have a forum to demonstrate their excellent technique and teamwork as they vie to win the Bakery Cup of Canada at Bakery Showcase in Toronto May 3-4, 2026.
The national competition will celebrate baking excellence in baguettes, croissants, viennoiserie and specialty breads, as part of the Baking Association of Canada’s annual trade show and conference, where retail, wholesale, commercial and in-store bakeries, grocery, pizzerias, restaurants and food-service outlets gather to do business, learn and network.
This exciting feature of the show is sure to interest and inspire bakers in all specialities.
The viennoiserie category will showcase a surprise featured ingredient, to be revealed two months before the competition, and the competitors’ specialty bread will shine a light on their creativity as they incorporate Canadian ingredients to produce a unique and delicious product.
The BAC is seeking six candidates, each with an assistant/apprentice, who wish to demonstrate their skills on a national –and potentially international – stage. Among other prizes outlined below, the grand prize winner will have the opportunity to qualify and compete at Mondial du Pain in Nantes, France, in October 2027.
We asked Alan Dumonceaux, who will serve as president of the Bakery Cup jury in May, why a competition like this is important.
“The quality of Canadian bakery dramatically improved and is as good as any in the world,” he said. “Now is the time to showcase the great skills Canadian bakers have.”
Dumonceaux, chair of the baking and pastry arts program at Northern Alberta Institute of Technology, Coupe de Monde de la Boulangerie finalist, WorldSkills expert, BAC director and chair of the education committee, has coached talented professional bakers and students to success at competitions.
But the Bakery Cup of Canada is not all about the competitors.
“We hope this competition might
Chefs work diligently on their product displays in the Quebec edition of the Bakery Cup at Bakery Showcase in Montreal in May 2025. Julien Meunier and Simon Dubois won the grand prize.
motivate other bakers watching to set themselves apart by competing. Competition is all about organization, timing and adaptability. If other bakers see someone under that pressure test, they might say, ‘I can use this challenge as a way to improve my own operation.’ ”
HOW CAN YOU QUALIFY?
The BAC is seeking professional bakers who own, manage or work at a bakery or baking and pastry program at a polytechnic or trade school anywhere in Canada.
Here are the details.
COMPETITION FORMAT
Teams:
Six teams of two (baker and assistant) will compete. Each team will consist of:
• One baker who must be between 25 and 55 years of age on May 3 and must be a Canadian citizen with at least five years of experience in the field.
• One assistant who must be under 21 years old on May 3 and must be a Canadian citizen.
Note: Because of the extensive preparation time required, ideally, baker and assistant will live near one another in the same region.
Categories: Participants will compete in four product categories:
• Baguettes (20 traditional baguettes) baked weight of 250 g
• Croissants (12 classic butter croissants) baked weight of 60 g
• Viennoiserie (12 revisited creations of their choice) baked weight of 80-100 g
• Specialty bread (10 loaves, free shape, baked weight of 700 g-1 kg)
JUDGING AND EVALUATION
A panel of expert judges evaluated the products based on technical execution, taste, texture, and presentation. Strict guidelines apply to shape, weight, and baking standards. Teams will have two hours for dough preparation (May 3) and five hours for shaping, baking, and finishing (May 4). Seven hours in total. Prizes will be awarded in the following categories:
• Grand prize winner – Trophy, Certificate of Excellence, $1,000 and coverage in Bakers Journal
• Baguette category winner – Certificate of Excellence and $500 and coverage in Bakers Journal
• Croissant category winner – Certificate of Excellence and $500 and coverage in Bakers Journal
• Specialty bread category winner – Certificate of Excellence and $500 and coverage in Bakers Journal
• Custom viennoiserie category winner – Certificate of Excellence and $500
• Outstanding assistant – Certificate of Excellence and $500 and coverage in Bakers Journal
All competitors and their assistants will receive custom chef’s jackets. Through this experience, bakers will hone valuable skills such as teamwork, organization, time management, consistency and creativity. It can help you connect with fellow bakers and also earn you prizes and publicity for your bakery or school as part of Bakery Showcase and Bakers Journal and give your bakery or school’s social media page a welcome boost. If there are enough entries, we will conduct a selection process in December. The clock is ticking! Register now at baking. ca or bakeryshowcasecanada.ca to enter the Bakery Cup of Canada competition! / BJ
¦ concepts for success ¦
BY DIANE CHIASSON
SIX EASY WAYS TO BRING FALL INTO YOUR BAKERY
Fall is a prime time to feature comforting foods like pies, breads and cakes filled with cranberries, pecans, sweet potatoes and maple syrup
There is something nostalgic about the scents of fall. October is a very special month for bakery operators because it marks the start of the cosy fall and holiday season, and the popularity of seasonal ingredients and spices like pumpkin spice, cinnamon, nutmeg, cardamom, honey, apple sauce and coconut sugar.
It’s also a prime time for bakers to feature comforting foods like pies, breads and cakes filled with cranberries, pecans, sweet potatoes and maple syrup. The abundance of fall harvest ingredients, such as pumpkins, apples and squash, makes them ideal for a variety of baked goods, including muffins, turnovers, pies, cakes, breads and pastries.
October often sees a surge in leisure travel as people travel to see fall colours or enjoy cooler weather. It also marks a significant transition in business travel demand and industry events. These events attract a diverse range of travellers, including those visiting cities for conventions or attending autumn festivals. This time will allow you to attract customers with festive events, special menu items, and promotional offers, thereby fostering community engagement and boosting sales before the busy winter holiday period. Here are six easy ways to bring fall into your bakery.
Nothing says fall quite like the aroma of baked apples or cinnamon.
faces through your bakery doors. Here are some special holidays and events to celebrate at your bakery restaurant this October (I suggest you create some of your own events just for the fun of it, such as Cookie Day): <bu>
• Pumpkin Spice Day (Oct. 1): Everybody knows the success story of pumpkin spice in lattes at Starbucks. This is one of the most beloved flavours of fall, and your chance to show your baking prowess with infused coffees, pumpkin and cinnamon milkshakes and pumpkin pancakes.
}Make some apple pies, apple crumb cakes, apple crisps, apple bars, pumpkin roll cakes, pumpkin breads, toasted bread and butter pudding and orange glazed cranberry breads.
• World Teachers’ Day (Oct. 5): Canada celebrates World Teachers’ Day annually, in conjunction with the international community. This day, proclaimed by UNESCO, acknowledges the contributions of teachers globally and locally.
• Thanksgiving (Oct. 13)
1. WRITE A LIST OF ALL YOUR SPECIAL HOLIDAYS AND EVENTS
Why wait for your customers to have a special occasion when you can create one for them to celebrate right in your bakery café? Try to bring a little magic into your daily routine and attract new and familiar
• National Dessert Day (Oct. 14): This is a celebration in the United States, but it is also recognized and observed in Canada, where Canadians are encouraged to indulge in their favourite sweet treats.
• World Food Day (Oct. 16): World Food Day is celebrated by many communities around the world, including the largest event celebrated in Langley, B.C. You
could host your own event and provide comprehensive education on various topics, from breakthroughs in Canadian agriculture to initiatives that are helping solve world hunger and poverty issues.
• National Chocolate Cupcake Day (Oct. 18): Yes, National Chocolate Cupcake Day is observed in Canada and internationally every year. It’s the perfect day for customers to indulge in decadent chocolate cupcakes from your bakery and share them with loved ones.
• National Pumpkin Cheesecake Day (Oct. 21): This event is observed annually and in both Canada and the U.S.
• Oktoberfest (ending Oct. 18): Canada’s largest Oktoberfest and the secondlargest in the world is celebrated in Kitchener-Waterloo, Ont.
• Pumpkin Day (Oct. 26): Pumpkin Day is a widely recognized and celebrated event in Canada, typically observed on Oct. 26. Various communities and events across Canada, such as those in Edmundston, N.B., or Elora, Ont., host local “Pumpkin Days” or similar fall festivals that celebrate pumpkins.
• National Potato Day (Oct. 27): Try some potato or sweet potato pancakes.
• National Oatmeal Day (Oct. 29): Many Canadian oat producers, such as Grain Millers and Quaker, have promoted or acknowledged the day in Canada as a way to highlight the benefits and versatility of oats, which are grown in abundance in Canada.
• Halloween (Oct. 31)
2. INFUSE YOUR BAKERY WITH LOVELY SPICE SCENTS
Use warm, fresh spices like nutmeg, cinnamon, ginger, cardamom, star anise and vanilla in your baked goods in the fall. The best time for releasing stronger spices is during peak customer traffic, such as morning rushes or afternoon breaks. You can simmer spices in water or simply toast them before use to release their fragrance. You can also place whole spices, such as anise seeds, cloves and cinnamon sticks, in warm locations, or use essential oils and sachets with an autumnal, spicy aroma to create an inviting atmosphere.
3.
USE A STOVE-TOP SIMMER POT
To fill your bakery with the scent of fall, try a stove-top simmer pot. You can customize it with your favourite fall fruits and spices. Add your chosen ingredients, such as orange rinds or slices, apple peels, cranberries, or spices like cinnamon sticks, whole cloves, nutmeg or ginger root, to a saucepan with two quarts of water and bring it to a simmer. Don’t forget to top off the water every 30
minutes. You can also reuse your simmer pot mix. Just store it in a mason jar in the refrigerator for up to three days.
4.
USE ESSENTIAL OILS
Why not buy an essential oil diffuser? Add water and a few drops of your favourite fall essential oils, such as cinnamon, orange, maple, or clove, and voilà, your customers will enjoy these comforting aromas all day long.
5. BAKE SPECIAL AND UNIQUE FALL DESSERTS
Nothing says fall quite like the aroma of baked apples or cinnamon. Make some apple pies, apple crumb cakes, apple crisps, apple bars, pumpkin roll cakes, pumpkin breads, toasted bread and butter pudding, orange glazed cranberry breads, Mexican chocolate orange sweet breads, maple oatmeal pies, cinnamon ginger chocolate chips cookies, stuffed cinnamon streusel muffins, maple corn breads, maple pecan sourdough scones, sweet potato biscuits and “spider web” brownies.
6. USE A FALL-SCENTED ROOM SPRAY
There is nothing as quick and effective as an instant burst of fall fragrance to set the mood and attract customers. Use a comforting autumn scent, such as pumpkin spice or sandalwood, to create an inviting and memorable atmosphere. Spray your welcome mat or entranceway to greet customers with a welcoming fall fragrance as soon as they arrive. A little goes a long way. You could also use fall-scented cleaning products, such as those with a light orange or cinnamon scent. Fall-scented cleaning products will leave your bakery sparkling and smelling like the fall season. / 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.
25_008067_Bakers_Journal_OCT_CN Mod: August 27, 2025 11:20 AM Print: 08/27/25 page 1 v2.5
Notes from the Executive Director
IS OUR GLASS HALF-FULL OR HALF-EMPTY?
We always seem to be “putting out fires” in the food processing industry. It seems that we have been on high alert since the beginning of the decade with crisis after crisis and we never seem to get out of the woods.
However, latest figure from the the report, titled “Sector Trend Analysis – Bakery Trends in Canada 2025” and published by Agriculture and Agri-Food Canada, specifically through its International Affairs Branch, reports optimistic data.
This excerpt from the executive summary presents an overview of the baking industry: “Canada’s bakery sector continues to grow, but at a moderating pace as the market matures. From 2020 to 2024, per capita expenditure on bread and cereals rose at 2.9 per cent annually, supported by rising disposable incomes and sustained demand for staples. Growth is projected to soften through 2029, with annual gains of 2.4 per cent, reflecting slower population growth and stabilizing consumer spending. This shift underscores the increasing importance of product innovation, differentiation, and targeted health-oriented offerings. Health and wellness remain key drivers. Rising allergy prevalence, alongside demand for gluten-
free, keto, vegan and clean-label products, is reshaping consumer preferences. Although Canadians are highly price-sensitive, health, quality, and convenience strongly influence purchasing decisions. Private labels and artisanal bakeries are well positioned, with private label brands gaining share through affordability and health claims, while artisanal bakeries appeal to consumers seeking authenticity, freshness, and premium quality. Trade dynamics reinforce Canada’s role as a leading exporter. From 2020 to 2024, Canadian baked goods exports nearly doubled to C$7.7 billion, growing at 16.6 per cent annually, overwhelmingly driven by the U.S. market but with diversification emerging in Mexico, South Korea, and niche premium destinations. Imports rose more moderately to C$3.2 billion, dominated by U.S. suppliers but with fast growth from Italy, Mexico, India, and South Korea, reflecting a widening supplier base.
“Domestically, retail sales of baked goods expanded strongly to C$11.8 billion in 2024 (7.2 per cent CAGR), with bread and pastries leading growth. Future growth is expected to slow to 3.9 per cent annually, but health-positioned baked goods are forecast to accelerate at 8.9 per cent CAGR, reaching C$1.4 billion by 2029. Distribution remains dominated by offline grocery,
though e-commerce surged at 40.6 per cent annually, highlighting a rising channel for baked goods. Product launches declined slightly over 2020–2024, with emphasis on incremental innovation such as new packaging, allergen-free claims, and cleanlabel positioning.
“Overall, Canada’s bakery market outlook is one of stable but slower growth. Opportunities will concentrate in premium, health-oriented, and functional bakery products, supported by rising disposable incomes and evolving dietary preferences. Competition will intensify as volume growth plateaus, placing greater emphasis on brand positioning, innovation, and value-formoney strategies.”
Our interpretation of these figures is optimistic as it shows phenomenal growth over the last five years, not just in dollars but in volume of goods produced. Yes, we have diverse challenges, but our Canadian baked goods are desired at home and around the world. Navigating these challenges and still increasing sales and profitability while employing nearly 55.000 workers is a testament to how well Canadian businesses are operated.
CANADIAN GROCERY CODE OF CONDUCT
The Canadian Grocery Code of Conduct is a landmark initiative designed to foster fairness, transparency, and collaboration
Exploring modern, neoclassical and classic desserts
across the country’s grocery supply chain. Developed through a multi-year effort involving retailers, suppliers and government stakeholders, the Code sets out clear standards for ethical business practices, commercial agreements, and dispute resolution mechanisms. It aims to address long-standing tensions, such as excessive fees and unequal bargaining power, that have strained relationships between major grocery chains and their suppliers. By promoting predictability and trust, the Code seeks to level the playing field for small producers and independent retailers, ultimately enhancing the resilience and efficiency of Canada’s food system. The Baking Association of Canada is actively engaging with the Grocery Code administration and will support any effort to level the playing field for our member suppliers. The BAC looks forward to contributing to a system that resolves disputes in a timely and effective manner, ensuring that all participants are treated with fairness and respect. Interested parties can register for the Code through the official Canada Grocery Code website, canadacode.org.
WHAT IS A CLASSIC?
We were recently sent a delightful “fun fact” about ciabatta bread (thank you, Linda S.
from Snowcap). The writer was astonished to learn that this beloved Italian staple was only invented in 1982 by a baker in Verona. That’s right – ciabatta is younger than the compact disc and definitely not something Caesar and his toga-clad entourage were munching on during Senate brunches.
This revelation got us thinking: what do we really mean when we call a dessert or baked good “classic”? Is it about age, cultural significance, nostalgia – or simply popularity?
In an upcoming feature, we’ll be diving into the delicious world of so-called “classic” desserts to separate fact from folklore. For instance, which is more traditional: the indulgent Lamington or the Sticky Date Pudding? The rustic Sugar Pie or the Custard Tart? You might be surprised to learn how many of our dessert darlings are relatively recent inventions, often shaped by migration, marketing or modern reinterpretation, and how many actually do go back centuries.
FROM TRADITION TO INNOVATION
This theme of rethinking tradition was front and centre at Ferragusto, the dessert workshop held at SAIT in Calgary this past August. The afternoon panel featured a dynamic lineup of pastry chefs representing a wide spectrum of styles – from heritage baking to avant-garde patisserie. Their discussion on what defines a “classic” dessert was as rich and layered as a mille-feuille. Inspired by that session, we’re thrilled to announce that we’ll be bringing this conversation to Bakery Showcase in Toronto, May 3-4, 2026. Expect live dessert demonstrations, interactive tastings and a national panel exploring dessert trends, the rise of non-traditional ingredients, and how modern bakers are reshaping the sweet landscape.
It’s where bold ideas meet flavour-forward execution: an immersive look at the future of pastry through taste, texture and technique.
Martin Barnett, Executive Director Baking Association of Canada mbarnett@baking.ca
EMPLOYER-LED INCIDENT INVESTIGATIONS
Bakeries, pizzerias and baked goods manufacturing facilities are busy workplaces where everyday hazards can put both workers and operations at risk. From operating industrial mixers and ovens to handling sharp tools and hot trays, incidents can and do occur. When they happen, employers have a responsibility to investigate promptly and thoroughly.
“A clear and detailed investigation helps everyone involved understand what went wrong and why, so that similar incidents can be prevented,” says Jenny Colman, an ergonomist / human factors specialist at WorkSafeBC.
WHEN AN INVESTIGATION IS REQUIRED
Employers are responsible for investigating certain incidents or near misses that occur in the workplace and submitting an investigation report to WorkSafeBC. These investigations help employers and WorkSafeBC determine why an incident happened and what can be done to prevent similar situations in the future.
In the event of any of these incidents, employers are also required to submit an Employer Incident Investigation Report (EIIR) to WorkSafeBC. These reports document the facts, contributing factors and corrective actions taken in response.
While not all these scenarios are likely in a bakery – for example, blasting or diving incidents – the regulation applies across all workplaces. In a bakery, the most relevant incidents are serious injuries or fatalities, injuries requiring medical treatment such as burns or cuts and near misses with the potential for serious harm.
INVESTIGATION STAGES
} Investigations are more than a regulatory requirement: they are a chance to learn and strengthen safety systems.
Employers are responsible for immediately conducting an investigation into any incident that involves:
• Serious injur y to a worker or a worker’s death
• Injury requiring medical treatment
• minor injur y, or no injury, but had the Potential for causing serious injury
• Major structural failure or collapse
• Major release of hazardous substances
• Diving incident, as defined by the Occupational Health and Safety (OHS) Regulation
Investigating a workplace incident involves specific steps. Those leading the investigation should understand the type of work being performed at the time of the incident. Whenever possible, both an employer representative and a worker representative should participate.
Step 1: Preliminary investigation
A preliminary investigation allows employers to identify unsafe conditions, actions or procedures that need to be addressed so work can continue safely until the full investigation is complete. Employers must complete the preliminary investigation within 48 hours of the incident.
For example, if a worker was injured by slipping, the preliminary investigation might involve identifying possible unsafe conditions such as spills or tripping hazards. Corrective actions might include cleaning and cordoning off the area and ensuring other workers throughout the workplace are not exposed to the same risk.
Step 2: Interim corrective actions
Between the incident and the completion of the full investigation, employers must take all reasonable actions to prevent the incident from happening again. This may include shutting down equipment, changing procedures or temporarily reassigning workers.
The interim corrective actions report should address the findings of your preliminary investigation and describe the recommended steps taken to prevent similar incidents.
For example, if a worker gets their hand caught in a mixer, interim measures could include taking the mixer out of service, pausing mixing operations, reviewing safety procedures, and installing or repairing guards until the full investigation identifies all contributing factors.
Step 3: Full investigation
The full investigation and accompanying report must be completed and submitted to WorkSafeBC within 30 days of the incident.
The full investigation digs deeper, looking at the conditions that shaped the incident. As Colman explains, “Employers need to go into an investigation with the goal of understanding the context in which the incident occurred. What conditions in the workplace shaped the outcome? Where are the gaps in the
work system that need correcting?”
For example, if a worker reached into a running mixer and injured their hand, the investigation should consider:
• Was the mixer malfunctioning or difficult to use?
• Were the safeguards adequate?
• Was the worker fully trained and oriented on the equipment?
• Was efficiency valued over safety?
Step 4: Final corrective actions
After completing the full investigation, the employer must prepare a corrective action report. This report should identify the unsafe conditions or procedures found, outline the corrective measures required and detail how the organization will implement and monitor these actions to ensure they are effective.
DOCUMENTATION AND REPORTING
Depending on the incident, employers may need to complete up to four separate reports, each reflecting a different stage of the investigation (preliminary, interim corrective actions, full investigation, final
corrective actions).
Employers must also share findings with their joint health and safety committee or worker representative and post reports in the workplace for workers to see. Employers should not only document and communicate corrective actions, but also make sure workers understand the risks that led to the incident and how the changes will prevent similar events in the future. This shared understanding helps reinforce a positive workplace culture.
LEARNING FROM INCIDENTS
For all employers, investigations are more than a regulatory requirement: they are a chance to learn and strengthen safety systems.
For example, in the event of an injury caused by slipping, corrective actions should go beyond addressing the immediate issue to reinforce the overall system. This could include targeted inspections to identify slip hazards, updates to housekeeping or job procedures, and ongoing monitoring to ensure these risks are properly managed in the future. Just as
important, any changes must be clearly communicated to workers.
“Every incident is an opportunity to strengthen safety and protect workers. By examining the conditions and processes that led to an event, employers can build a safer workplace for everyone,” Colman says.
RESOURCES
• Conducting an employer investigation
• Reference Guide for Employer Incident Investigations
• Section 69 of the Workers Compensation Act provides more details about what incidents employers must investigate. / BJ
Alexandra Skinner is the manager of 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: FANCY + EVERYDAY VEGAN CAKES FOR EVERYONE
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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.
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Professional Course Guide for the baker
Are you looking to learn a new skill? Hone a specific craft?
Welcome to the Bakers Journal Professional Courses Guide 2025. Continuing education is essential to today’s success. As new trends become mainstream and techniques continue taking tradition up a notch, it’s imperative to maintain a passion for
ALGONQUIN COLLEGE
Nepean, ON
• Two Year Baking & Pastry Arts Management 613-727-3932 www.algonquincollege.com
CANADORE COLLEGE, SCHOOL OF CULINARY ARTS
North Bay, ON Canadore offers quality full-time programs including Culinary Skills – Chef Training and Culinary Management, as well as part-time and apprenticeship options. Our culinary training facility includes classrooms, experimental and production kitchens, and Canadore’s very own casual fine dining restaurant. We have award-winning chefs de cuisine and experienced professors that will train you hands-on for a career in this versatile industry. canadorecollege.ca
learning. What better place to ignite your creativity than back in lab’s lap at school?
The institutions listed in the Bakers Journal Professional Courses Guide 2025 are proud to serve the baking community. Check out what our education system can do for you.
NIAGARA COLLEGE SCHOOL OF CULINARY ARTS
GEORGE BROWN COLLEGE CHEF SCHOOL
Toronto, ON
Continuing education programs and courses in baking arts, baking and pastry management, culinary management and culinary arts. georgebrown.ca/chefschool
NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY
NAIT is a leader in Culinary arts, with a full time culinary arts diploma
• Apprenticeship in cooking
• Chef in Residence
• Baking and pastry arts diploma
• NAIT Bakes A Canadian Masters Workshop
• Professional meatcutting and merchandising certificate
• International culinary exchange
• International competitions
1.877.333.6248
nait.ca
Located at the 125-acre Daniel J. Patterson Campus in Niagara-on-the-Lake, Niagara College’s School of Culinary Arts is in the heart of Ontario’s thriving hospitality industry and serves as a living lab for students including, leading-edge baking facilities, a 40-acre on-site vineyard, Teaching Brewery, Teaching Winery, Teaching Distillery, Teaching Spa, Greenhouse/Nursery, hop yard, and apiary.
Niagara College offers a 1-year Baking & Pastry Arts Certificate and is excited to announce that Fall 2024 will introduce a 2-year Baking & Pastry Arts Management Diploma which will provide innovative and experiential learning opportunities for future industry leaders.
Niagara College offers the following programs:
• Artisan Distilling
• Beverage Business Management
• Baking and Pastry Arts
• Culinary Skills
• Brewmaster & Brewery Operations Management
• Culinary Management (Co-op)
• Winery & Viticulture Technician
• Culinary Innovation & Food Technology (Co-op)
• Cook Apprenticeship
Please note that both the Culinary Skills/ Management and Baking programs are now continual intake. CFWI will be accepting students in September, January and May. https://www.niagaracollege.ca/culinaryarts/
SOUTHERN ALBERTA INSTITUTE OF TECHNOLOGY (SAIT)
Calgary, AB
At Canada’s number one culinary school, embrace your appetite for inspiration in the kitchen through hands-on learning in programs like our new Baking and Pastry Arts diploma. Apply now.
SAIT.ca/PastryArts
2025 FROZEN DOUGH GUIDE & DIRECTORY
BAKEMARK CANADA
Canada Headquarters: 2480 Viking Way, Richmond, BC V6V 1N2
Corporate Headquarters: 7351 Crider Ave, Pico Rivera CA, 60660
Corporate Line: (562) 949-1054
Contact:
Richmond: Paul Boileau (604) 303-1700
Corporate Line Canada: (604) 303-1700
Calgary: Chris Rossnagel (403) 243-5493
Edmonton: Chris Rossnagel (780) 483-2831
Toronto: Darren Murawski (647) 821-9975
Laval: Stéphane Patry
Montreal: Montréal: Gilles René (514) 596-1998
Winnipeg: Chris Rossnagel (204) 774-2424
Website: www.bakemark.com
Products offered: Clean labelled and kosher dough conditioners for use in the production of frozen dough, par-baked and frozen baked goods.
Deliveries: Supply bakers across most of Canada from key locations in B.C., Alberta, Manitoba, Ontario and Quebec.
Major customers: Wholesale bakery manufacturers, independent bakeries, in-store bakeries, foodservice and the food industry. Assistance offered: Sales, marketing and technical expertise.
Company comments: BakeMark Canada offers a variety of frozen dough conditioners. We also supply pre-made and par-baked products for your baking ease and convenience. Contact your local branch for all your bakery ingredient needs.
Products offered: Pizza Dough Balls in 8 different varieties and 7 different sizes ranging from 8oz – 32 oz (MiMi Brand All-Purpose Flour, Garlic Rosemary, Carbon Vegetable flour, Mulino Caputo “00” flour, Wholewheat flour, Focaccia, Gluten Free and High-inProtein) Ciabatta (4x6 wraps and buns), Flatbreads (12x4 and 14x5 various flavours: Garlic and Rosemary, White Plain flour, Wholewheat flour, Multigrain flour) Focaccia (6x9 and 12x9 Herb, Tomato, Pomodoro, Potato and Onion) Panuozzo Buns (Slider size 2x2, 4x6 and 18x5 ) Pinsa Romana / Crokkia (4x6, 6x9, 12x9 White Plain flour) Par-Baked
Pizza Crusts (8”, 10”, 12”, 14” 12x9, 12x17 Plain White flour, Wholewheat flour, Multigrain flour, Thin and Thick Crusts, Pressed and Non-Pressed) Sheeted Dough (8”, 10”, 12”, 7x7”, 11x15”, 23x15”) and also offering Gluten Free and GMO Free Pizza Crusts, Baguettes, Dinner Rolls, and Hamburger Buns in 4 flavours: Beetroot - Broccoli - Cauliflower – White. NEW: ARE OUR 300 g GLUTEN FREE RAW FROZEN PIZZA DOUGH BALLS in 3 flavours: Beetroot – Cauliflower - White.
Major customers: Foodservice + Hospitality Industry, Grocery Industry, Bakery Industry, Wholesale Bakery Manufacturers, Restaurant + Catering Industry
Assistance offered: Custom product development and packaging, customized pizza programs, training and support. Production Method: choice of production method that best suits the client. We offer: raw dough, par-baked, fully baked, topped, and/or fully customizable. Company comments: At MiMi Foods our motto is simple, “It’s All About the Dough”. Offering raw dough, par-baked, fully baked, topped and/or fully customizable quality artisan dough products with innovation at the forefront. Both BRC + HACCP Certified and an FDA registered facility. we are a full-service dough manufacturer from initial product development stage, all the way through to support and training. Manufacturing Pizza Dough Balls in 8 flour blends (MiMi Brand All-Purpose / Canadian Neopolitan “00” / Caputo “00” / Garlic Rosemary / Vegetable Carbon / Wholewheat / Focaccia / GlutenFree) sizes ranging from 8oz - 32oz. Try our Flatbreads - Focaccia - Panuozzo Buns - Roman Style Crusts and Baguettes - Parbaked Pizza Crusts - Sheeted Dough as well as our Gluten-Free options. For our walk-in customers we now have 2 Cash-N-Carry locations in Vaughan and Scarborough. Opento-the-Public, 6 days a week so be sure to get to know us. We look forward to discussing how our business can help your business.
OK FROZEN DOUGH
4145 Spallumcheen Pl., Armstrong, BC V0E 1B6
Contact: Bruce Glaicar
Tel: 250-546-0311
Email: bruce@okfrozendough.com
Website: www.okfrozendough.com
Products offered: Complete line of frozen bread and bun dough including white, whole wheat, multigrain, ryes, sourdough, pizza dough, and custom formulations.
Deliveries: Snow Cap and other major distributors across Western Canada. Company comments: OK Frozen Dough has
been providing quality frozen dough for over 29 years. Our consistent quality product and reliable fill rate makes us a trusted supplier of in store bakery and food service programs.
OLYMPIC WHOLESALE CO. LTD.
75 Green Ct., Ajax, ON L1S 6W9
Tel: 905-426-5188
Email: info@olympicwholesale.ca
Website: www.olympicwholesale.ca
Products offered: Complete line of dry and frozen products for all your bakery needs including paper, cleaning supplies, cake decorating and frozen finished products.
Suppliers of house brands: Olympic, Tasty, Bakers and our all natural Pure Foods Products line since 1936. A variety of spelt, organic, all natural and retail products are available.
Areas serviced: All of Ontario (some northern areas excluded) and Quebec.
Assistance offered: Technical support from all manufacturers as well as providing technical documentation upon request.
Company comments: Committed to Service Excellence.
RICH PRODUCTS OF CANADA LTD.
149 Rowntree Dairy Rd. Woodbridge, ON L4L 6E1
Contact: Peter Melnyk
Tel: 905-265-4300
Website: richproducts.ca
Product Offered: The products you need. The insight you rely on. At Rich’s, we offer a valuable variety of frozen dough products for all of your culinary creations. From Pizza and Breads & Rolls to Cookies and Sweet Goods, we have Gluten-Free, Gourmet and Plant Based options to satisfy any consumer demand.
Deliveries: National distribution through local and broadline distributors. Minimum orders vary across Canada.
BY CLAIRE SYKES
READY, SET, MOTIVATE
How to get your employees going and your bakery thriving
From your pastry chef to your counter staff, your employees are your bakery’s most valuable assets. As much as they depend on you for their job, you depend on them to do their jobs well.
But it takes more than money to motivate. When you recognize their efforts and reward their achievements, employees feel fired up because they know you value them. This helps them stay upbeat to do their best, while boosting your bakery’s bottom line.
MOTIVATION MATTERS
}If you’re struggling to attract and keep good employees, motivating your staff becomes even more critical. Whenever someone leaves, it can cost you thousands to recruit and train their replacement. Meanwhile, they’ve taken their expertise elsewhere. Certainly, it’s better to hire those already excited to work at your bakery. Product knowledge, and sales and baking skills can always be taught, but enthusiasm and optimism require specific strategies.
WHAT IT TAKES TO MOTIVATE
Here are 10 ways to encourage zest in your staff to do their best: <bu>
• Magnetize your bakery. Create a place where people want to work. For starters, make sure you, as owner, enjoy what you do. That enthusiasm will rub off on your staff. And keep your bakery tidy, pleasant and inviting.
• Match tasks to strengths. Employees feel more motivated doing what they excel at. So let that high school athlete stock those 25-pound bags of flour and the person with a knack for numbers add up the invoices.
• Offer a mix. Cross-train your staff, for
variety and the challenge of learning new tasks and roles. They’ll also appreciate the teamwork, especially when they’re able to cover for each other on days off.
• Connect the dots. Explain to employees how their jobs support the success of other positions at your bakery – and
Explain to employees how their jobs support the success of other positions at your bakery – and your business, in general.
your business, in general. Help them see how it relies on even the most mundane tasks.
• Be more than a boss. Serve as a coach and mentor, too. Make yourself visible and accessible. Take the time to talk with – and listen to – your employees, so you learn what’s most meaningful to them on the job.
• Ask questions. Find out, specifically, what motivates each employee. Is it informal praise or public recognition? More skill-building tasks or continuing education? Maybe it’s just different snacks in the break room.
• Welcome suggestions. Show employees that you value their opinions. Ask them what job changes they would like to make and ways your bakery could be improved. Their ideas may surprise you!
• Get personal. Spend a few moments each week casually talking with employees, individually, about their goals, interests, friends, and families. You’ll get clues about how to keep them going strong.
• Champion long-term goals. Ask employees where they see themselves in five years, then guide them toward that. Maybe they want to learn how to bake vegan treats, oversee staff or manage inventory.
• Have faith. Prove you treasure your staff by trusting them. So, delegate tasks that don’t need your approval or supervision. Set high expectations for your employees and they’ll rise to meet them.
BRAVOS AND KUDOS
Be sincere, grateful and generous with these three types of employee rewards:
• Informal. Verbally point out people’s achievements as you notice them and during your team meetings. Tack up thank-yous and customer reviews in the break room and post them on your social media.
• Specific. To the person who made the most sales or received the most positive customer feedback in the last six months, for example, award them “Employee of the Month” or an afternoon off.
• Formal. Hold a contest for the team of employees who rake in the highest sales dollars, then reward them. And the person who has demonstrated their devotion to your bakery? Promote them!
REAP THE REWARDS
As owner of your bakery, you play the most important role in how motivated your staff feel. When you offer up challenging tasks employees can tackle successfully, their confidence grows and, with it, their motivation. Cheer them on and you’ll earn their respect and loyalty, too. Happy employees lead to happy customers – and, ultimately, higher profits for your bakery. / BJ
Claire Sykes is a freelance writer in Portland, Ore., who covers business and community, philanthropy, health and the arts for national magazines in the U.S. and Canada. When she’s not typing, she’s hiking and indulging in the city’s vibrant food scene.
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