PZ - July - August 2023

AUGUST 2023

CANADIANPIZZAMAG.COM

PIZZA ROAD TRIP! Meet successful Canadian pizzerias including P.E.I.’s proudly local Famous Peppers

Register for Pizza Summit East 2023 on October 30 – details inside!

P. 10 Halloween inspiration P. 17 Hot trends in ice-cream treats

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August 2023 Vol. 29, No. 4

DEPARTMENTS 6

From the Editor Loving local

8

Industry News Movers, shakers, legislation and news you can use

10 The Pizza Chef

11

Halloween pizza and event ideas

16 Making Dough Six easy ideas to market your pizzeria to tourists

20 Tools of the Trade New products

CONTENTS

ONLINE

COVER STORY

PHOTO CREDITS: FAMOUS PEPPERS (COVER), SULIMAN CHADIRJI (17); SUPER MAGIC TASTE (20)

Register now for the Canadian Pizza Summit!

Connect with other pizzeria operators, chefs and their teams at the Canadian Pizza Summit in Toronto on Oct. 30! Compete, network and/or watch the trends unfold before your eyes!

Register now at canadianpizzashow.ca/

11 Pizza road trip!

Be inspired as we check in with successful Canadian pizzerias from B.C. to P.E.I. with stops in between

By Colleen Cross

17

17 Gelato inspiration Sweet treats steeped in history can be popular add-ons

By Karen Barr

22 TikTok for pizzeria profits How your business can benefit by using this platform

By Karen Barr

ON THE COVER Meet successful pizzerias from across Canada. Learn what their specialties are, what they are up to this summer and what experiences shaped their businesses. See page 11.

PHOTO: FAMOUS PEPPERS CANADIAN PIZZA · August 2023

24 Buyers Guide & Manufacturers Directory

20

30 Summing up the Canadian Pizza Summit Learn details about the Pizza Summit and Chef of the Year Competitions and why you should be there!

By Canadian Pizza staff

CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

August 2023, Vol. 29, No. 4

Loving local helps you stand out

H

ow much love do you have for local? This could be a differentiating factor for your pizzeria.

Supporting trusted suppliers, farms and other businesses is about more than geography or sourcing ingredients from within 100 miles.

Local is a philosophy and a way of focusing your business.

My community of Norfolk County, Ontario, takes great pride in promoting local businesses and events. Known as Ontario’s Garden, the county’s tourism department has a fun campaign that’s been building for years: “Find your folk!” Locals sell t-shirts and other merchandise and the tagline shows up on the radio, in newspapers and pretty much everywhere.

One event we enjoy, and that involves pizzerias, restaurants, caterers, wineries and breweries in a big way, is the Eat & Drink Norfolk held on a weekend in April. It’s a sampling, socializing food-loving festival.

This year they added an after-party pavillion to hold more musical acts and keep the fun going into the evening.

Another popular event is the charity soup lunch traditionally held in November. Attendees pay by voluntary donation and sample, soups, chowders, sandwiches, pizzas, desserts and more at the different vendors – all local food and beverage businesses. Money raised helps local food banks. The county and other sponsors help defray the costs.

Several local businesses use strawberry syrup and juice from a popular farm, greenhouse and strawberry business. Local barbecue sauce, sunflower cooking oils, local butchers are a few of the suppliers local eateries love to use and promote.

If you can find that perfect partner – maybe someone you work with already – tell

your customers! Let them know why your pizzas, panzerotties or pastas taste so good.

Your customers love to know your story and stories of other local businesses.

For this same reason, they will support you in good times and in trying times.

Local is closely related to quality. When you raise up other local businesses, people will understand that you are committed to quality: freshness, traceability, accountability, best practices, social responsibility.

Good-quality ingredients and good businesses are good to do business with and can become one of the family, so to speak.

The pizzerias on our road trip this issue all have deep local ties and commitment to their communities and respect for their customers. For operators like these folks, the quality is the whole point of opening a pizzeria and the reason they continue to work the long hours with smiles on their faces and to delight favourite customers.

Moo’s Pizza in Cobble Hill, B.C., for example, is always generous with their toppings and customers love them for it. What they really love is that Moo’s supports all of the local sports teams, raises funds for neighbours in need and advertises other local businesses on their delivery fleet. Famous Peppers in Prince Edward Island leans heavily on local farm distribution networks to proudly use P.E.I. ingredients, cures their own meats and is striving to make all of their menu vegan-friendly – a daunting task that says a lot about their desire to include everyone in the Famous Peppers experience. These operators and others we profile are thriving and growing their businesses.

These proudly independent pizzerias are proof that quality – in ingredients and in best practices – draws and keeps great customers. The customers you want to return again and again. | CP

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August 2023 · CANADIAN PIZZA

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NETWORKING

Baking Association invites pizzerias to Town Halls in Ont. and N.B.

CONSUMER TRENDS

Flexitarianism a growing trend, survey suggests A survey of 1,000 Canadian adults conducted by recipe-box subscription service Chefs Plate suggests that, after meat-eaters, flexitarianism is the most common eating habit in Canada, with almost 15 per cent of Canadians opting for this diet influenced by environment, cost and convenience.

Searches for “vegetarian friendly food” have spiked 5000 per cent in early June and could potentially mean more people are wanting to try a vegetarian or flexitarian diet. The company suggests answers to the commonly searched question in Canada: Flexitarians can eat meat, Chefs Plate said in a news release.

They just favour eating reduced amounts in moderation, typically for ethical reasons.

Flexitarians mostly consume plant-based foods, but without completely eliminating meat from their diets, the company 8

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said. A flexitarian diet is not about absolutes, unlike vegan and vegetarian counterparts: it is a lifestyle that offers flexibility between protein choices (including both animal and plant-based).

The number of flexitarians is much higher in the Northern region of Canada, with over half following this diet trend.

The survey suggests 35- to 44-year-olds are most likely to be flexitarians, with one in five reducing the amount of meat they consume and the environmental impact a key consideration. In fact, younger people as a whole were most likely to be influenced by the environment, with over a quarter of 18-24 year olds saying this impacts their eating habits.

Apart from environmental factors, the survey suggested that cost and convenience may be the most influential factors in determining their eating habits.

Almost half of those surveyed said that they are influenced by “how easy the food is to cook” and another 43 per cent said they’re influenced by “how cheap the food is to buy.”

The Baking Association of Canada is planning two more Town Hall events for the fall. After productive meetings in Victoria and Winnipeg, The Ontario chapter will host a meeting at Georgian College in Barrie on Monday, Sept. 11, from 2 to 5 p.m.

The Atlantic chapter will host

a meeting on Tuesday, Sept. 19, from 10 a.m. to 12 noon at New Brunswick Community College in Moncton.

This is an opportunity to network with local bakers, independent pizzeria operators and artisans as well meet other allied support people to discuss industry issues, challenges and successes.

The agenda will include introductions, a panel discussion, hiring and training, regulatory updates, local event planning and more. There is no charge to attend and refreshments will be provided.

For more information and to register for these free events (refreshments provided), visit baking.ca.

ILLUSTRATION BY BRIAN FRAY; TOP PHOTO: MONTICELLLLO/ ADOBE STOCK

INDUSTRY NEWS

August 2023 · CANADIAN PIZZA

FINANCING

CFIB urges government to give small businesses more time to repay CEBA loans Canadian Federation of Independent Businesses is pushing the federal government to give small businesses a break by extending the repayment deadline for the CEBA loan to the end of December 2025 or at least 2024, considering additional debt forgiveness and setting up an appeal process for CEBA loan recipients that are now deemed ineligible.

The CFIB estimates that nearly almost 20 per cent of small businesses in Canada could be at risk of closing their doors after 2023 unless the federal government changes the deadline to repay the Canada Emergency Business Account (CEBA) loan, warns the Canadian Federation of Independent Business (CFIB).

If the deadline isn’t extended, the organization said, small businesses will lose the forgivable portion as of Dec. 31, 2023, which will add up to $20,000 more to their debt and cause them to face five per cent interest on the full balance.

“The message from small businesses is loud and clear: they need more time to repay their CEBA loan,” said Dan Kelly, CFIB president. “Financial CANADIAN PIZZA · August 2023

institutions still have time to delay repayment processes if the government extends the CEBA deadline, but that window is closing. Ottawa needs to act now.”

CFIB is pushing the federal government to provide some relief to small businesses by extending the repayment deadline for the CEBA loan to the end of December 2025 or at least 2024; considering additional debt forgiveness; and establishing an appeal process for CEBA loan recipients that are now deemed ineligible.

Business owners can sign CFIB’s petition to government to extend the CEBA repayment deadline at cfib-fcei.ca/en/petition/national-petition-ceba-loans.

PARTNERSHIPS

Toronto’s Badiali Pizza teams up with Bellwoods brewery on pilsner Bellwoods Brewery has collaborated with its Toronto neighbour Pizzeria Badiali on its new Belliali Italian Pilsner.

The Bellwoods crew was on site at Pizzeria Badiali on July 13 to launch the beer.

In the brewery’s words, “For two years now we’ve been smelling freshly baked dough wafting down the street, and ducking out of the brewery to have the finest za in Toronto.

More recently we put the obvious two and two together – Belliali must be brewed to unite our teams.”

The team describes the beer as 4.5 per cent alcohol by volume, light and aromatic.

Belliali is available now, along with a limited-edition branded pizza cutter and bottle opener, at both Bellwoods locations and bellwoodsbrewery.com.

INDUSTRY EVENTS

Registration open for Pizza & Pasta Northeast The 5th annual Pizza & Pasta Northeast trade show and conference returns to the Atlantic City Convention Center on Oct. 1-2, 2023. The annual show gives pizza operators, chefs and their teams access education sessions taught by top industry professionals and competitions, products, services and networking.

For more information, visit ppne.pizzatoday.com.

COMMUNITY WORK

COBS Bread publishes guide for setting up food-donation programs COBS Bread’s 160 bakeries in Canada are marking the company’s 20th anniversary by reinforcing and highlighting their commitment to its End of Day Giving program, which aims to ensure no leftover product goes to waste.

“With the cost of food and groceries continuing to rise, many Canadians from coast to coast to coast are struggling more than ever

to feed their families,” says Aaron Gillespie, COBS Bread president, in a news release.

“This is why, at the end of each day, every bakery continues to donate leftover bread to local charitable programs in their respective communities.”

To help other companies, restaurants and bakeries get started on a food donation plan, COBS Bread is sharing 20 years of learning, insights and expertise in a new downloadable step-by-step food donation guide.

“Our End of Day Giving program has been part of COBS Bread’s DNA since the very beginning,” Gillespie said.

“It’s the fabric of who we are as a brand. We hope this guide inspires others to get started.”

The impact of a successful food donation plan can be substantial, the company said.

Since the first COBS Bread bakery opened in Vancouver back in 2003, and thanks to 100 per cent franchisee participation, more than 500 local charities have received an estimated $560 million worth of product, which goes to help Canadians struggling with food insecurity. Recipient charities include food banks, school breakfast programs, after school programs, youth charities, and community groups.

Gillespie wants COBS Bread to be an example of how sustainable growth, combined with an equal effort on serving communities, has been a recipe for success.

Bakeries can download COBS Bread’s Step-by-Step Food Donation Guide at cobsbread.com.

CanadianPizzaMag.com

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THE PIZZA CHEF

BY DIANA CLINE

Diana Cline is an award-winning pizza chef, a partner with Diana’s Cucina & Lounge in Winnipeg. In addition to creating award-winning recipes, Diana is a consultant to other pizzeria owner/operators in menu development, creating operational systems and marketing to help operators grow their business strategically. Contact her at diana@dianascucinaandlounge.com.

Halloween apples, bat guts and dough brains, oh my!

T

here’s a reason that many families opt to pick up or have pizzas delivered on Halloween night. If you’ve got littles, you already know the excitement that’s been brewing for weeks: it’s likely they’ve been wearing their costumes for about as long, and they can’t wait to get out to collect all the free candy.

It can be tough to get them to eat real food, never mind the parents, who are running their tails off to get home, finding time to eat in the middle of getting their kids dressed in costume, applying those finishing touches and heading out for trick-or-treating.

With the added task of handing out candy to all those trick-ortreaters, it’s no wonder pizza is the go-to meal for the evening.

Unlike burgers and fries, pizza is still pretty good cold and it doesn’t mind if you can only enjoy a slice here and there during the hectic evening. Even if the pizza has sat on the table, waiting for some calm at the end of the night, it’s still delicious.

On incredibly busy nights like Halloween, I like to encourage my clientele to pre-order, but not everyone does, and so it’s tricky fitting in the walk-ups, phone, website and third-party delivery orders. Does the regular who pre-ordered the day before get their order promptly at 5:45 p.m., when the regular who just walked in to place their order at 5:15 p.m. and is hoping for a typical 25-minute wait? All the while your phone is ringing off the hook, and those third-party delivery orders are chiming in. That said, it’s a good

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Jack-o’-lantern carving party: • Provide pumpkins, carving tools, templates, bowls to put the “guts” in, newspapers or drop cloths.

• Promote well in advance.

• Host well before Halloween.

• Pre-sell “everythingincluded” tickets.

• Host in house or cater

Try making a delicious dessert pizza with sliced Granny Smith apples, butter, cinnamon and brown sugar, and icing and caramel drizzled on top after it’s baked.

problem to have, isn’t it?! Perhaps in a future column I’ll delve into some good practices for finding balance in this chaos.

This column isn’t about increasing your already busiest sales night, per se. It’s about increasing the holiday’s pull with some interesting, timely menu additions.

There are plenty of opportunities for additional Halloween holiday sales, with jack-o’-lantern carving nights, pre-Halloween costume parties, and just in-the-mood-forall-things-Halloween-y nights.

Sure, you could throw some candy corn on a pizza and call it a night, but maybe you’re wanting to show off with a little more creativity.

Here are some suggestions.

Halloween Apples – Try making a delicious dessert pizza with sliced Granny Smith apples, butter, cinnamon and brown sugar, and icing and caramel drizzled on top after it’s baked. Parbake the crust for this one.

Bat Guts Pizza – Yes, it’s supposed to sound gross! This is for those 10-year-olds who love this kinda stuff! (Chopped) Twizzlers, (chopped) Fuzzy Peaches, (chopped) caramels, marshmallows and gummy worms. Parbake the crust for this one too.

Dough Brains – This was my boys’ favourite when they were young. You take a dough ball that’s a little on the over-fermented side – where it’s almost “blown” – and gently cut an “x” in the top layer of dough skin and pull back the four points to reveal the gluten strands inside. Drizzle olive oil and sprinkle dried herbs like oregano, basil, pepper, sea salt,

minced garlic and garlic powder in the “dough brains,” throw some mozzarella and cheddar cheeses in there and bake it up to a golden brown. It’s meant to be a pullapart-style loaf, but you can slice it for easy servings. Serve it with your house marinara on the side for dipping.

Jack-O’-Lantern – Marinara, cheddar and feta cheeses, with (shelled) pumpkin seeds. In case you didn’t already know, pumpkin seeds are a good source of iron, magnesium, potassium, fibre and zinc.

Frankenstein’s Chowder – Make this chowder using marinara, pesto sauce, goat cheese, caramelized onions, black olives and pepperoni.

Another sales-boosting idea for those who have dine-in spaces is to host a jack-o’-lantern carving party. Consider hosting this event on a typically slower evening, or Sunday afternoon a week or two before Halloween. You provide all the supplies: pumpkins, all the carving tools, templates, bowls to put the “guts” in, plenty of newspapers or drop cloths for an easier cleanup. Then pre-sell “everything-included” tickets. The tickets could include a pizza buffet or have a portion of the ticket going toward any menu item. A lot of parents will appreciate a one-stop-shop experience where they can show up with their littles, enjoy the fun, not have to clean up after the whole mess and get to go home with smiles and a carved jack-o’-lantern.

For those without dine-in spaces, you can still cater this carving party, just make sure to market it a few weeks before Halloween, so your clientele has this fun experience and keeps your establishment top of mind. | CP August 2023 · CANADIAN PIZZA

COVER STORY

PIZZA ROAD TRIP! Be inspired as we check in with successful Canadian pizzerias from B.C. to P.E.I. with stops in between

BY COLLEEN CROSS

W PHOTO: FAMOUS PEPPERS INC.

e’d like you to meet these successful pizzerias from across Canada. Some are well established, others are newer to the scene and thriving. All are driven by the desire to give their community high-quality pizza, value for money, time, energy and service.

MOO’S PIZZA Moo’s Pizza in Cobble Hill, B.C., on Vancouver Island is the perfect place to start our tour. Owner Melissa Cottam, known as Moo for her lifelong love of milk, opened her community-minded pizzeria in June 2012.

Cottam is friendly and modest – not the bragging type. But you can tell she is quietly proud of the way CANADIAN PIZZA · August 2023

BUCKET LIST TRAVEL Melissa Cottam: Newfoundland Dorinda Penner: East coast Adam Kluver: East coast David Mitchell: Whistler, B.C., and Newfoundland .

Moo’s supports Cobble Hill and surrounding area. She says, “We do take-and-bake for the schools and as fundraisers for local causes.”

Known for being a hands-on owner, she says, “People are meeting you face to face and that builds community spirit.”

Moo’s sponsors at least 10 different teams including dragon boat, hockey, baseball and circle track racing done with demolition cars.

The pizzeria is now working with the new Kerry Park Recreation Centre. For the hockey season, Moo’s provides the rec centre with two pizzas to give people for their birthday in exchange for promoting Moo’s on their screen. Cottam says supporting teams is not difficult: “You can sponsor anywhere

from $2 to $250.”

Cottam sources local ingredients and supplies as much as possible. “We get a lot of produce from Old Farm Market, all locally sourced through them,” she says, adding they are required to work through a distributor.

When it comes to marketing her business, Cottam feels putting money and pizza directly into the community is the way to go. “We have our regular social media that we do, but most of our advertising is through the teams. I’d rather give the money to local teams or a “hurt dog” – Moo’s helps support local animal shelters – than put it into advertising. We do a lot with the schools, as much as we possibly can, and the word-of-mouth is great.”

She likes tight-knit Cobble Hill.

“All the businesses around try their best to support the community that supports them. We try to make CanadianPizzaMag.com

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COVER STORY

CHINOS BISTRO Dorinda Penner and her husband, Mike, have owned and operated the successful Sunshine Greenhouse, garden centre and landscaping business in Steinbach, Man., since 2000. In 2015, they opened Chinos Bistro, a café specializing in a wide variety of wood-fired pizzas and serving salads, side dishes and desserts.

Penner says their wood-fired pizza with creative toppings along with some menu favourites make Chinos a unique destination.

“I had a family member who was in Europe and visited garden centres. “In England almost all the garden centres have tea houses, they told me. We had seen one in Manitoba. My daughter had worked in a café in Ontario one summer and we thought, she has the interest, let’s get her involved. We were going to install an oven outside to help promote our landscaping business. Then we stepped back and realized if we’re 12

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Moo’s Pizza is knownto experiment. Case in point: their Vindaloo Curry pizza.

“When food prices went up, instead of going cheaper, I went the opposite way,” says Adam Kluver, owner and operator of Sheehan’s Pub and Pizza.

going to invest, we need to be inside all 12 months.”

They opened up seating for 18 plus 12 on a garden patio in May 2015 and by October they expanded to seat 38.

“My husband and I grew up in Steinbach and love being part of this community,” Penner says. “We are primarily a farming area of the country with vast fields of grains. We have operated a garden centre since 2000, so when we opened Chinos Bistro we were happy to source local when available to serve to our community. We use local jam producers and when in season we use local produce. Our meats are sourced from a local butcher shop and the cheese is from Manitoba as well.”

Steinbach serves outlying, smaller communities and is a hub for about 40,000 people. Penner says it’s hard to pinpoint where customer traffic is coming from. “The restaurant is is a cozy timberframe structure erected within our retail greenhouse. There is some cross-over draw. Some come in looking for the bistro. Others come into the greenhouse and are pleasantly surprised to find a full-service restaurant inside” This summer they are enjoying the patio season.

They are licensed and have seating for 38 indoors and August 2023 · CANADIAN PIZZA

PHOTOS: MOO’S PIZZA (TOP), SHEEHAN’S PUB AND PIZZA (BOTTOM)

sure everybody gets by. I’ve been part of fundraisers that raise up to $150,000. It’s a pretty supportive community.”

This summer it’s been business as usual, but in September Moo’s will host a community yard sale in its parking lot where they will be selling pizza by the slice to support the local cat rescue, a cause near and dear to her mother, who passed away in 2020.

Top sellers are the House Special, the potato skin, the combo and the meat lovers pizzas. “We always feature a pizza of the month, people usually go crazy for our inventions,” Cottam says, citing their reuben, curry, philly cheese steak pizzas and others. I’ve been working in pizzerias for about 25 years – 11 for myself.

There isn’t much I haven’t cooked in a pizza oven,” she says with a laugh.

There are 17 on Cottam’s team, many of whom work there as a second job. Moo’s is open five days a week from 4 to 8 p.m. right now. That’s a recent development meant to give team members a break and prevent burnout. The pizzeria is closed on Sunday, a day to relax, and Tuesday, a day to catch up on paperwork and other jobs.

When we ask Cottam, what’s something you do that you wish you’d done long ago, she doesn’t miss a beat. “Take a day off!” Then, after some thought: “In the last couple of years one thing I’ve done is to have a little more compassion for younger workers who grew up in a different time. They’re not us. Compassion for younger staff goes a long way. Trying to be a bit more lenient. They will work harder if you give them a break. It’s taken me while to realize that.”

COVER STORY

almost 30 on the patio.

Says Penner, “We create a feature pizza each month of the year and our local community promotes Burger Week early in September, so we are now planning our burger-inspired pizza for that week.”

What is something she wishes they’d done long ago? “Plan for a larger kitchen and refrigeration!” She explains: “We needed more preparation spacer. Then we thought, what else can we make that’s different?”

The answer was gelato and they sent their daughter to Italy to learn how to make it through Carpigiani Gelato University in Bologna. “We have 18 flavours starting in March, and in winter we go down to 12 flavours.”

“My husband and I were in our early 30s when we jumped into the greenhouse and landscape industry and no looking

back. Now we are thrilled that our kids are involved and we are working to teach them the best way to be successful and enjoy life along the way.”

SHEEHAN’S PUB AND PIZZA Adam Kluver has made an art form out of pivoting. Kluver took over a thriving pizza business and has built on its success by partnering with a beer company, rebranding and always keeping it at the heart of the town of Lancaster in eastern Ontario near the border with Quebec.

Lancaster Restaurant & Pizzeria opened in 1992. Kluver, 35, who grew up in Lancaster, purchased the business from his employer Denis Scrivanos in 2018.

Kluver has pivoted many times and recently bought a new oven after a major power outage killed his conveyor oven.

He had to replace the oven and decided to rebuild the kitchen while he was at it. “We had to take down a wall, make it more efficient,” he says. “We put in a much bigger pizza oven and now don’t have to turn down orders. It’s working out really well,” he says of his gas stone con-veyor.

Kluver, who has been making pizzas for 22 years, is grateful to his former employer, Denis Scrivanos, for trusting him to keep the business going. “I worked for Denis and his son Nick when I was a teen-ager. I moved away at 20 to go to school for hospitality and restaurant management. I worked for a chain in Quebec. It wasn’t the type of job I wanted even though it paid well.”

Kluver’s former boss lured him back to Ontario, saying he would match his salary. “I quit my job the next week

Contact your Reuven sales rep for a sample.

CANADIAN PIZZA · August 2023 PZ_Reuven_MarApr23_CSA.indd 1

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COVER STORY

and commuted from Montreal to Lancaster. Eventually my boss said if I could do a down payment of $25,000 that he would hold a mortgage. He guided me for the first six months, showed me the recipes, how to organize receipts, invoices. He took the time to teach me everything.”

Kluver bought the attached house from Scrivanos and moved into it with wife Emmanuelle during COVID. They renovated the pizzeria to provide more seating.

“We completely renovated the dining room and bar – we now have the most comfortable booths you’ve ever had in a restaurant,” he says. “I increased my prices, sold less, but at least people could be comfortable for a longer time.”

When it became necessary this year to change the business name, he chose Sheehan’s Pub & Pizza to honour his Irish grandfather, Cyril Sheehan, who was known to enjoy a pint of Guinness. Kluver launched the name in March – Guinness Month. The company provided it on tap, installed fridges and taps and gave them a $2,000 advertising budget.

Kluver used the catchphrase “Irish name, Irish beer, same pizza” to let customers know about the name change on Facebook, where he does a lot of his marketing to Lancaster’s older demographic.

Besides its origin story, what’s unique about Sheehan’s? “We have a more expensive pizza. I always go with the highest-quality ingredients. When food prices went up, instead of going cheaper, I went the opposite way. I learned from my old boss that if pizza is your main thing, don’t skimp on quali-ty.”

As for bestselling pizzas, their Lancaster Special is popular. It’s a filling, all-dressed pizza with added 14

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Sheehan’s Pub and Pizza owner Adam Kluver won permission from council for a permanent patio.

onions and bacon.

Kluver is committed to supporting local sports teams. “When I was a kid I didn’t have a lot of mon-ey. We did soccer because it was cheaper. Hockey teams, curling clubs, skating clubs – I specify that money go to those who can’t really afford to play organized sports.

“During COVID they kept

order taking and it saves a lot of time,” he says. “I like it because our POS takes care of inventory as well: as inventory counts down it displays as unavailable. This helps with inaccuracies. I switched and now the computer does the math.”

What’s something Sheehan’s does that Kluver wishes he’d done long ago? A smaller menu. “When I first took over, we had this mas-

‘People are meeting you face to face and that builds community spirit.’ – Melissa Cottam, Moo’s Pizza, Cobble Hill, B.C. supporting the dormant teams.

Sheehan’s gets a two-for-one logo in the ice seen by 150 people at a typical game. If you want to stand out, you need to be involved in the community.”

Kluver actively looks for ways that technology can make the restaurant more efficient. After noticing the time-consuming handwritten order-taking processs, he talked to his tech company.

“Now we have three tablets for

sive menu. I stuck with it for two, maybe three years. During COVID there were shortages on a lot of items. I had to take things off the menu.

“There are several benefits: we store less product, it’s easier to order and keep track of ingredients and it’s easier to be creative with what I have.”

CONTINUED ON PAGE 21 August 2023 · CANADIAN PIZZA

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MAKING DOUGH WITH DIANE

BY DIANE CHIASSON

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, or chiasson@chiassonconsultlants.com, or visit www.chiassonconsultants.com

Six easy ideas to market your pizzeria to tourists

T

he busy tourism season is here, and if your pizzeria is in a hot vacation spot or tourist destination, you probably want to attract the attention of visitors and locals alike. For pizzeria operators, this means planning and organizing for the tourist season. Here are six easy ideas to continue to market your pizzeria to tourists.

1. Revise your plan The best way to see what worked for you in the past is to revise and analyze your previous year’s summer performance. You must look for ways to ensure your pizzeria is operating efficiently and your pizzas are top-notch.

Identify your previous successes or failures to see areas where you can improve. Make a list of your summer sales by hours, days, weeks and months to get a good picture of your peak times. Gather data on your existing customers, and use tools like Google Analytics, social media reports and customer surveys to identify common patterns and trends among your customers. Identify things like gender, age, interests and buying behaviour.

2. Create a must-visit pizzeria vs. tourist trap I am sure you have eaten at a tourist trap while travelling to another country. By the end of the meal, your family members feel cheated. Tourist traps are well known for gimmicky menus and super-huge alcoholic beverages.

Please don’t deliver that to your guests. Take a good look at your 16

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Make sure what your pizzeria does is clear to anyone who has never been to it before.

menu to see if any areas can be improved, or perhaps it’s just a good time for a refresh. You must take a solid and accurate look at what you need to make, when to make it and how you can order supplies accordingly. Seasonal and summer-themed products are always popular among tourists and customers.

If you want to attract tourists and locals alike, it’s a great time to focus on any local specialties you are known for and tempt your regular customers with new products and recipes to arouse their curiosity.

3. Take appealing pics In today’s digital age, social media is a powerful tool for promoting your shop and products. Visuals are everything these days. Take high-quality photos of your pizzas and make them visible on your social media platforms and website. Use bright and bold colours to make your pizzas look as delicious as they taste.

Use social media to announce special offers, deals, discounts or free delivery over a certain amount. Don’t forget to include customer testimonials and fun captions to make your pizzeria marketing strategy stand out.

By regularly posting updates on social media, you will keep your customers and tourists informed and generate excitement about your business and products.

4. Use window displays, banners, sandwich boards, clear signage Make sure what your pizzeria does

is clear to anyone who has never been to it before. Good and clear signage is beneficial, especially for new visitors! Whatever you do or use, make it exciting and appealing. Use creative window displays, banners or posters as an opportunity to let your pizzeria’s products and personality shine.

You could also put a blackboard at the entrance. It doesn’t require a lot of investment and it’s very effective. If you are allowed to use a sandwich board, do it! Use it to promote summer-themed gift cards or gift bundles.

5. Promote your hours online When people are looking at visiting an area or are trying to figure out what to do and where to go while they are in town, often the first place they will look is online.

As you know, many tourists will use Google, Facebook and other similar platforms to find places to eat, drink and celebrate. Your hours must be updated on these platforms.

6. Professional and clean appearance Cleaning up your physical space will increase the chances of making a good first impression.

Do you see signs of wear and tear?

Customers make their choices based on everything they see, hear and smell outside and inside a restaurant. Sweep the sidewalk, knock down cobwebs, add a coat of fresh paint, add ambiance via lighting, change your tables, chairs and benches if worn out and add flower planters. | CP August 2023 · CANADIAN PIZZA

FEATURE

GELATO INSPIRATION Sweet treats steeped in history can be popular add-ons at your pizzeria

BY KAREN BARR

O

ffering gelato and other Italian frozen desserts is a way to ensure your customer’s visit has a sweet ending. There is always room at the end of a meal for these light creations. What is trending in Italian frozen desserts? Read on!

PHOTOS: SULIMAN CHADIRJI

PASTICCERIA GELATERIA ITALIANA Pasticceria Gelateria Italiana was the first place in Ottawa to offer gelato when it opened 44 years ago. Today there are 24 flavours of gelato and six sorbets. Pastry chef and co-owner Joe Calabro says, “Every year I try to create new varieties. The ones customers like, I just keep on the menu. Pistachio gelato has always been at the top of the list. It’s the favourite. Other flavours that customers enjoy are the Chocolate Brownie, Belgian Chocolate, Tiramisu, Hazelnut, Oreo and Strawberry.”

In the fall Calabro introduced Kinder Gelato made with Kinder chocolate, the company owned by the Italian candy maker Ferrero.

CANADIAN PIZZA · August 2023

Pasticceria Gelateria Italiana in Ottawa offers 24 gelatos and six sorbets.

Another new flavour is the Black Forest Brownie gelato made with cherry-flavoured kirsch liqueur, chunks of chocolate brownie and sour cherries. In the spring the pastry chef developed Persian Gelato a vanilla-based creamy concoction with rosewater, saffron and pistachio nuts. The spice turns the gelato a light yellow.

At PGI they also make gelato cakes for customers to take home.

Calabro and his team combine two flavours and then frost the cakes with whipped cream or mousse and decorate them with a complementary topping. Many customers

order gelato milkshakes as a graband-go option. “It’s made with two ingredients – milk and whichever flavour of gelato the customers would like.”

When it comes to sorbets Calabro says the top sellers are lemon, raspberry, passionfruit, lichee and strawberry. He also developed a Mojito sorbet based on the Cuban drink. “I use lime, rum and mint in the recipe.”

When it comes to the wholesale line of gelato, gelato cakes and sorbet for pizzerias and restaurants, Calabro can provide custom-designed flavours.

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DEATH IN VENICE GELATO CO. The packaging, featuring a skull with a gaping jaw, advertises to customers that they are in for a departure from classic gelato at Death in Venice Gelato Co. in Toronto. “Smoked Pecan and Maple Butter Tart Gelato is our most Canadian Gelato. We make butter tart gelato with maple syrup and butter topped with smoked and salted pecan, drizzled with white chocolate caramel. It is decadent,” says Kaya Ogruce, gelato creator and owner of the shop.

As for the top sellers, Ogruce points to Ricotta Rosemary Lemon, Smoked Chocolate and Bourbon as well as Olive Oil and Sea Salt. The Peanut Butter and Croissant Gelato is a North American meets France combination that combines salted peanut butter with bits of toasted croissant.

For vegans Death in Venice Gelato Co. offers both gelato and sorbet on the menu. The tropical Passion Fruit and Lemon Grass Gelato is a hit. Blueberry Lavender Lemonade Gelato blends the flavours of summer. Then there is scrumptious Strawberry Basil Lemon Sorbet made with Ontario strawberries. “We use local and sustainable ingredients and we follow the seasons. In the summer we use berries. In the fall and winter, we use vegetables.”

Ogruce, a chemical engineer later trained in cooking at the Stratford Culinary Institute in Stratford, Ont., before working all over the world.

Always experimenting with new flavours, the “mad scientist,” as he dubs himself, offers a 16-course tasting menu in the shop most Saturdays.

Every June he takes part in the Dundas Festival, named after the street his shop is located on. “It’s a big street festival with street closures. Food trucks come in and it goes into the night. We’re busy preparing gelato non-stop. We serve 3,000 to 4,000 customers during the event.”

Death in Venice Gelato Co. offers its gelato wholesale and runs a thriving business. Again, Rosemary Lemon and Smoked Maple and Bourbon are two top choices. Double Shot Caffeine and Coconut Lemon are beloved by the wholesale crowd too.

FUTURA GRANITA + GELATO Futura Granita + Gelato, also in Toronto, is owned by Carlo Diano and Lois Kim. Together they wanted to share their love of granita, a semi-frozen treat. Granita has a different history. It was brought to Sicily by the Arab people. Using snow from Mount Etna, this frozen dessert was flavoured with flowers, fruit syrups and honey. The creation was called sherbet. Once the 18

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Smoothies like this one from PGI, are a great way to incorporate gelato into your menu in a very portable way.

pozzetto was developed, this small wooden cylinder with a crank was used to produce Sicilian granita.

During his childhood, Carlo spent summers with his family in Southern Italy. Later, both Carlo and Lois attended Carpigiani Gelato University, in Bologna, Italy, to learn the science and art of creating the perfect granita and gelato.

Futura Granita + Gelato produces 60 kilograms of gelato weekly throughout the year. In the summer months only, they produce 50 kilograms of granita weekly as well. The gelato is made with an organic milk base, with vegan-based gelato options. “The vegan bases are made with water. The most popular flavours are chocolate, peanut butter and lemon,” Carlo says. As for the milk-based gelato, he says, “Bronte pistachio, chocolate and any flavour that contains extra stuff, such as cookies, pretzels, nuts, fudge and caramel.”

The classic Italian gelato flavours are always on the menu. These include chocolate, Fior di panna (a sweet cream gelato) and Stracciatella, a sweet cream gelato that contains shards of dark chocolate.

“Our Nocciola Piedmonte gelato uses IGP [Protected Geographical Indication certified] hazelnuts from the Piemonte region of Italy, while the Bronte Pistachio gelato uses pistachios grown in the foothills of Mount Etna, in Bronte, Sicily.”

When it comes to granita the most popular flavours include Lemon, Sicilian almond and Strawberry. The base is made from fruit, water and sugar cane. Other flavours you’ll find rotating on the menu include coffee, Alphonso mango and pineapple mint.

Adding gelato and other Italian desserts – sweet treats steeped in history – to your pizzeria or restaurant menu is sure to be a popular move with customers of all ages. | CP Karen Barr writes about arts, culture and cuisine. She is a marketing professional, a graduate of George Brown College and a Red Seal pastry chef.

August 2023 · CANADIAN PIZZA

TOOLS OF THE TRADE

SERVICEWARE

PROTEIN TOPPINGS

Good Cup made of 100% recyclable paper

Fresh, organic ground tempeh makes easy-to-us pizza crumble

The Good Cup has no plastic lid, is made of 100 per cent paper with a bio-based coating, and is fully recyclable, repulpable and compostable.

Designed to shift dependency on single-use cups and plastic lids, its features include an integrated lid that folds and locks into place, a secure, locking lid that prevents spills and a curved shape that aligns with mouth contour.

It’s made of 100 per cent paper with bio-based coating and is fully recyclable, repulpable and compostable.

According to the designer, The Good Cup has the potential to decrease the plastic-lid carbon footprint by 40 per cent factoring less room when transporting (flat product), fewer plastic lids to recycle and fewer toxins in our environment.

The cup can also be private-labelled for companies, restaurants and large chains.

The Good Cup was designed

by Cyril Drouet, who has designed for clients such as P&G, Unilever, Nestlé, and L’Oréal.

It was named a 2023 German Design Award winner.

It is available in Europe, Australia, Japan and will be available in North America this fall. thegoodcup.world

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Henry’s Tempeh based in Kitchener-Waterloo, Ont., has a line of refrigerated tempeh products that are delicious, nutritious, plantbased and require little labour input to incorporate into your menu.

Tempeh is a superfood made from fermented soybeans that is high in protein. Unlike many plantbased options available to food-service operators, it absorbs flavour and retains a chewy, satisfying mouthfeel after cooking.

The company offers three products to restaurants. Organic ground tempeh is unseasoned and suited to nachos, tacos, burritos, chili, burgers, salads/bowls and curries.

Organic brick tempeh can be sliced, cubed or diced, then marinated and fried, baked, grilled or deep fried to make bacon, bowls and sandwiches.

Seasoned ground tempeh contains 85 per cent organic ingredients) and has an umami flavour profile. Crumble over pizza, nachos, use in tacos etc. Perfect for operators who want plant-based

When it comes to new ingredients, equipment and services, Canadian Pizza keeps you in the know. For more on new products for the pizza industry, check out our website, canadianpizzamag.com

items with little labour or effort. There is no need to fry it before hand and it can be seasoned more.

For pizzerias local to Kitchener-Waterloo and area, the company sells wholesale direct. Henry’s Tempeh products also are available through food-service distributors in Ontario such as 100km foods and Bondi. Larger chains not located in the Kitchener, Ont., area that are looking to buy direct to support several locations may contact the company to discuss buying direct. The products are being listed with Gordon Foodservice in western Canada and will be listed in eastern Canada very soon.

The tempeh products are high in protein and fibre, suitable for flexetarian and vegan diets, gluten and wheat free, made from Canadian organic soybeans and have a four-month shelf life.

Both ground and organic brick tempeh can be frozen for up to 12 months. tempeh.ca

CONDIMENTS

Vegan chili crisp adds spice, garlic and nuttiness Super Magic Taste has launched a gluten-free and vegan condiment known as a chili crisp that adds

a hint of spice, garlic and nutty flavour.

The company describes chili crisp as having “gentle, building heat and a broad spectrum of umami flavours.”

The versatile condiment can be used in breakfast, lunch, supper and snack menu items, including as a pizza topping.

Pizzerias and restaurants can order directly through the wholesale form on the Super Magic Taste website. The wholesale price is $9/jar. The minimum order quantity is one case (12 jars).

Shipping is free on the first order and you can also request a sample. supermagictaste.ca

DESSERTS

Oggi debuts Pistachio Mousse and other dessert mixes Montreal-based Oggi talked up its ready-made frozen pizza crusts at Pizza Expo in Las Vegas.

Intended as gluten-free options for operations not already making their own gluten-free crusts, these use a gluten-free flour blend and traditional family recipes, Oggi has created convenient Neapolitan-style and Cauliflower frozen pizzas in several sizes.

The company also is launching specialty Crema Tiramisu, Pistachio Mousse and Dark Chocolate Mousse mixes. oggifoods.com

August 2023 · CANADIAN PIZZA

COVER STORY

CONTINUED FROM PAGE 14

FAMOUS PEPPERS INC. Famous Peppers Inc. is steadily building its brand based on providing high-quality, locally sourced and made pizza and other dishes.

The popular pizzeria opened in December 2003 in Cardigan, P.E.I., and moved to Charlottetown in 2011. They later added a location in Montague – about 30 minutes’ drive – inside Bogside Brewing.

Operations officer David Mitchell shares their story. His father, Dan Mitchell, newly retired from the military, opened the first location in 2003 and David worked alongside his dad. David also served in the military for 11 years. His mother, Louise Mitchell and sister Jocelyne are involved in the business as well.

“Food quality is what we do well. We refuse to compromise on the quality of what we make our food with. It’s not an easy process to do things that way. People who work with us are very proud of what we do. Sauces are fresh, never frozen. Meats are cured on site. Smoked products smoked in Montague and packaged and sealed in Charlottetown., says Mitchell, who previously worked at chain pizzerias. “We didn’t just want the marketing to be the the differentiating factor. It’s a painstaking, arduous, expensive task but that’s the way they want to do it.”

“My parents have started stepping back. My sister is in New Zealand and her husband does our marketing. I do most of the day-to-day stuff and my office is at our Charlottetown location.”

They have developed several different brands – among them Pathfinder Foods, Crafter’s Smokehouse and BBQ and Khoaw Pon Authentic Thai.

They deliver to local schools. Last year they supplied healthy meals to eight schools in the Charlottetown and Cornwall area through the PEI School Food Program. “It’s been a really nice partnership run by a non-profit. It’s a service to the community to make sure every kid has access to healthy food.”

Famous Peppers’ top-selling items include the Cardigan – “our works pizza” – which features pepperoni, ground beef, ham, bacon, green peppers and red onions and their maple chicken featuring chicken, bacon, spinach, red onions, mozzarella and their house-made maple cream sauce. “It’s a little bit different and people really seem to like it.”

About the sauces: We’ve moved all of our sauces to be veganand vegetarian-friendly. Everything we make, we make here in our commissary. We make our own cashew-based vegan cheese from scratch using potatoes, carrots, cashews, garlic powder and nutritional yeast. Our garlic spread is made vegan.”

Meats are gluten-free and their menu items feature a simple ingredient list. “It’s something that people really appreciate.”

They order in premade gluten-free crusts. “It’s hard to make them yourself,” Mitchell says, adding that the crusts are so good they’ve had to develop procedures to ensure staff distinguish

between regular and gluten-free.

They love Charlottetown and the tight-knit province of P.E.I. “We have a lot of locals that support us. We don’t open a restaurant to cater to tourists. We’ve always catered to the local community.”

Recently they’ve been pleased to work with a local organic farmer organization, a distributor called Growers Station that supplies all local ingredients to restaurants across the province.

Another trusted partner, Harvest Wholesale, provides them with the rest of their produce.

He describes the pizza as thin crust with a dough made with few ingredients: “We allow it to cold-proof and cook it on a pizza screen in a conveyor oven.”

They have about 60 team members including many longterm employees. “We try to treat everybody with respect. That’s how it works.”

This summer they are launching a bistro that will give their Charlottetown location a larger seating area – 75 to 100 seats – and allow them to serve pasta, sandwiches, coffee and baked goods.

In December Famous Peppers will celebrate their 20th anniversary. “We feel blessed and honoured that people care about what we do.” | CP

CANADIAN PIZZA · August 2023

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2023-04-14 9:10 AM

FEATURE

TIKTOK FOR PIZZERIA PROFITS How your business can benefit by using this engaging platform

BY KAREN BARR

T

22

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Today TikTok fans include generation Z, millennials and gen X.

TikTok daily to showcase their unique brand.

Online videos create offline hunger Seeing food on TikTok makes people both curious and hungry.

An August 2021 study by MGH reported that 36 per cent of TikTok users have visited or ordered food after seeing a video about a restaurant. Additionally, 65 per cent of TikTok creators who regularly make, and post content were most likely to order food they saw in TikTok restaurant videos.

This illustrates how much TikTok influences offline behaviour.

Creating successful video content The best way to understand how to create successful video content for your pizzeria is to follow other brands. What are these businesses doing to reach audiences? Then, start showcasing your own brand and products.

To make your videos stand out TikTok allows you to add filters, voiceovers, sound effects, background music and stickers. The goal is to make something unique while also getting your brand messaging out.

August 2023 · CANADIAN PIZZA

PHOTO CREDIT: TASHATUVANGO / ADOBE STOCK

ikTok, the social media platform devoted exclusively to creating, sharing and watching video content, can be put to use by savvy pizzerias.

What makes the content especially delightful to users is the way these videos are presented.

Think of unfiltered content made for and by real everyday people, not just influencers and celebrities. Creating a genuine experience for the user, it emphasizes fun over perfection and attainable to all.

TikTok’s demographics have grown beyond the platform’s early days of popularity with generation Z. Today TikTok fans include millennials and generation X. Statista recently reported a quarter of users are between 10 and 19, while 22.4 per cent are 20 to 29 years old, 21.7 per cent are ages 30-39, and 20.3 per cent are in the 40-49 age group.

By using TikTok you can not only entertain customers but increase your sales and revenue.

That may attest to the over five million small businesses that use

FEATURE

Video ideas using TikTok Your audience is curious about your brand. Make a video about how your business started and what it has to offer. Introduce your community to your team with videos about your chef or longtime staff members. This will make customers feel like they know you and your team better.

Another fun idea is to share a recipe in the form of a short cooking class. Of course, customers will love videos featuring your food. This is especially useful if you are introducing a new type of pizza or a new dessert to your menu.

Ads and campaigns using TikTok All your marketing efforts can fall flat if the right customer doesn’t see your video at the right time.

Enter TikTok Ad Manager. Running ads and managing paid campaigns is affordable and easy to do using this feature. Here you can create brand awareness that ultimately leads to sales. Target the audience you want to reach through Custom Audiences. Select things like demographics, interests and behaviours to streamline your advertising campaigns.

Designing ads is the fun part. Upload videos you have already created or start filming a brand new one.

TikTok gives you the tools you need to succeed. See samples of top ads, learn best practices and explore trends. There are even 100 customizable ready-to-use video templates so you don’t need to be a pro.

Drive customers straight to your website by adding your Display Name, Text, Call to Action (CTA) and URL. The website page you decide to send them to can vary from the reservations page to the takeout menu page. A tip here is to add a clickable phone icon to your website so that when customers reach these pages via cellphone, they can simply click to call.

During COVID-19 some savvy pizzerias and Italian restaurants started selling merchandise such as olive oil and t-shirts. Use TikTok Ad Manager to bring clients to your merchandise page to buy these items too.

Think of unfiltered content made for and by real everyday people, not just influencers and celebrities.

CANADIAN PIZZA · August 2023

Be sure to set a spending budget. This can be altered or stopped easily at any time. Use your TikTok dashboard to track successful ads and campaigns through analytics and performance. Know what works and where to place your cash.

Contests Customers also love free stuff. Think of incorporating giveaways into your videos such as free menu items or gift certificates. Get your customers involved by creating a #hashtag.

Last year, Pizza Hut announced a contest called #ForYouPizza Challenge. The company invited people to share their favourite pizza recipes including dough, sauce and three toppings for the $10 Tastemaker pizza. The winner was featured in Pizza Hut menus nationwide and won $2,500. Other prizes included free pizzas for 20 additional participants totalling over $10,000.

Reviews work When researching places to eat customers not only read reviews but watch reviews as well. Encourage your customers to review your food on TikTok. Positive testimonials can raise the profile of any restaurant.

Frankenson’s, a pizzeria in Las Vegas, went viral on TikTok when food reviewer Keith Lee posted a video review in early 2023. Frank Steele, who had opened the pizzeria only four months prior, was struggling to bring customers in. Lee, who has a huge eight million followers on TikTok, happened upon the pizzeria and made a video of himself eating various menu options and praising the taste. The appeal of Lee’s videos is his comedic review style.

After Lee left the restaurant, Steele didn’t give the video much thought, but two hours later his telephone was ringing off the hook. In two days, he sold more food than he had in total since he opened. In fact, the owner had to turn some of the hungry crowd away.

Conclusion As TikTok continues to gain followers, opening to a new demographic and adding new features, the company is becoming one of the top social media platforms. TikTok is fun. It’s not meant to be serious, so just enjoy it. See how your business can benefit by using this engaging platform. | CP Karen Barr writes about arts, culture and cuisine. She is a marketing professional, a graduate of George Brown College and a Red Seal pastry chef.

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BUYERS GUIDE

2023 BUYERS GUIDE

& MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry

AB MAURI NORTH AMERICA 4240 Duncan Avenue, Suite 150 St. Louis MO 63110 e-mail: customerservice.abmauri@ abmauri.com Website: www.abmna.com Description: AB Mauri North America is a baking technology company passionate about baking. Bakers look to us for iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization & customized technical support.

ADM MILLING AND BAKING SOLUTIONS CANADA 7585 Danbro Crescent Mississauga ON L5N 6P9 e-mail: info.cdnmill@adm.com Website: www.adm.com Description: Our portfolio has everything you need to develop differentiated crusts consumers seek. From thin crust to Romano style, we have flours like our HarvestEdge™ Bakers Roses, HarvestEdge™ Three Stars and our HarvestEdge™ complete pizza mix and custom blends.

ADM can bring you that edge in the pizza market.

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ARDENT MILLS ULC 6860 century Avenue, Suite 301 Mississauga ON L5N 2W5 Tel: 855-407-4906 e-mail: info_ca@ardentmills.com Website: www.ardentmills.ca Description: Ardent Mills is the premier flour-milling and ingredient company, committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, and keto-friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localised support, scale, insights and unmatched expertise you need to stand out and help grow your business.

Ardent Mills Canadian headquarters are in Mississauga, Ontario, with facilities located throughout Canada, the U.S., and Puerto Rico.

DELUXE PRODUCE LTD. 40 Magnetic Dr. unit 1 Toronto ON M3J 2C4 e-mail: joelsf12003@gmail.com Description: Deluxe Produce LTD, a family-owned business focused on providing families across the Greater Toronto Area with fresh fruits, vegetables, and herbs sourced from local and regional farmers.

Our rigorous quality control process guarantees that every vegetable we sell is crisp, every fruit retains their fresh, organic flavors and that customer satisfaction will be met with diligence and care.

Our first-class service is known the world over, as we’ve developed a reputation for developing the most efficient and sustainable fresh produce solutions, i Shop Deluxe Produce and we’ll work towards helping your business thrive, providing 100% fresh produce for your business. Some highlights: - 6 Day Deliveries - no Minimums - break cases - Only Use Number 1 Produce - We are growers ourselves so we know quality So if you need great produce at fair price, we are the Produce supplier for you. Call Joel 416 -819-2644

EARTHSTONE OVENS 6717 San Fernando Rd Glendale CA 91201 Tel: 800-840-4915 e-mail: info@earthstoneovens.com Website: earthstoneovens.com Description: Since 1987, Earthstone Ovens is manufacture of wood, gas and coal fired brick forno ovens.

FAEMA CANADA 672 Dupont Street, Suite 201 Toronto ON M6G 1Z6 Tel: 877-323-6226 e-mail: info@faema.ca or info@ euromilan.com Website: www.faema.ca Description: Importer and distributor for Moretti Forni, commercial electric and gas pizza ovens. As well, CEKY Wood/gas fired brick rotating and static ovens. We also carry a complete line of espresso/ cappuccino machines for cafe/ pizza parlor, include complete range of gelato equipment. We welcome customer to test equipment at our state-of-the-art Culinary Academy locate at 672 Dupont Street, Toronto, Ontario.

August 2023 · CANADIAN PIZZA

BUYERS GUIDE

LACTALIS CANADA FOODSERVICE 405 The West Mall, 11th Floor Etobicoke ON M9C 5J1 Tel: 416-620-3142 e-mail: foodservicesales@ca.lactalis.com Website: lactaliscanadafoodservice.ca Description: BRINGING INNOVATION AND INSPIRATION TO THE TABLE FOR OVER 120 YEARS You can count on Lactalis Canada Foodservice to provide quality products, excellent service and customized attention to satisfy all your culinary and business needs.

At Lactalis Canada Foodservice, our mission is to be the premiere dairy solution provider for the Foodservice industry in Canada by offering the broadest range of high-quality products under the strongest and best-selling brands.

Our family brand portfolio includes: Galbani Professionale, President Professionnel, Cracker Barrel, siggi’s, Black Diamond, Lactantia, P’tit Quebec, Astro, Beatrice, iOGO, iOGO Nano, Olympic, Balderson, Racolli and Mozzabene. With local craftsmanship and our global expertise, we offer dedicated and customized attention to solve our customers’ culinary and business requirements throughout a wide variety of Foodservice operations.

LALLEMAND BAKING 1620 rue Prefontaine Montreal QC H1W2N8 e-mail: baking@lallemand.com Website: www.lallemandbaking.com Description: Lallemand Inc. is a privately-held Canadian company, and is a leading developer, producer and marketer of yeasts, bacteria and other microorganisms serving the baking, winemaking, distilling, ethanol, brewing, animal nutrition, dietary supplements, food, fermentation, pharmaceutical and plant care industries.

Lallemand Baking is a supplier of quality baker’s yeast and baking ingredients. With more than 100 years of baking experience and application development, our

CANADIAN PIZZA · August 2023

evolutionary mindset of drives customer value by providing innovative baking solutions. From a wide portfolio of baker’s yeast products to enzyme-based solutions dough development, we offer customized solutions for the pizza market.

LESAFFRE CORPORATION 7475 West Main Street Milwaukee WI 53214 e-mail: b.hanes@lesaffre.com Website: www.lesaffrebaking.com Description: Lesaffre Corporation is a manufacturer of high quality Yeast and Dough Conditioners, which will provide: flavour, strength and the security to support your quality products.

LLOYDPANS 3808 North Sullivan Road, BLDG 25-J Spokane Valley WA 99216 Tel: 800-748-6251 e-mail: sales@lloydpans.com Website: lloydpans.com Description: LloydPans, a USA manufacturer of food preparation solutions: pizza pans, cookware and bakeware. Both stock and custom pans are engineered for optimal results for conveyor, impingement, rotary and deck ovens. Products are completely manufactured in our plant including engineering, metal spinning, forming and welding and in-house anodizing.

Exclusive to LloydPans are three proprietary coatings that provide integrated release finishes with unique advantages. Custom products receive fast prototyping, timely production, and low minimums at competitive rates. Stock items available online, manufacturer direct and from your distributor.

Giants in the foodservice industry turn to LloydPans® for new product launch and cost savings. With experience designing products that provide optimum performance, we’ve helped countless customers with practical solutions to their baking challenges. Shop online at lloydpans.com

MIMI FOODS ARTISTIC DOUGH PRODUCTS 1260 Creditstone Road Vaughan ON L4K 5T7 e-mail: info@mimifoods.ca Website: mimifoods.ca Description: At MiMi Foods our motto is simple, “It’s All About the Dough”. Offering raw dough, parbaked, 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 AllPurpose / 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 - Par-baked 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.

P& H MILLING GROUP – CORPORATE OFFICE 1060 Fountain Street North Cambridge ON N3E 0A1 Tel: 800-621-0588 e-mail: sales@phmilling.com Website: www.phmilling.com Description: As the largest Canadian-owned milling company, the P&H Milling Group is comprised of nine flour mills strategically located across Canada. Functioning together as a national cohesive unit, we produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We source wheat and peas from across Canada to produce flour, pea, durum, and cereal products. Our quality and service help our customers achieve their goals whether in Canada, the United States or around the world.

P&H Milling strives for excellence through integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standard! Products: Hard Flour; Soft Flour; High Fiber Wheat Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; Cereal - Bran, Wheat Germ; Pulse: Pea Protein; Pea Flour; Pea Starch; Pea Fibre.

OK FROZEN DOUGH 4145 Spallumcheen Place Armstrong BC V0E1B6 e-mail: info@okfrozendough.com Website: www.okfrozendough.com Description: OK Frozen Dough has been producing a wide variety of frozen bread & bun dough including pizza dough for over 25 years.

Quality, consistency,reliability, and competitive pricing is always our priority.

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BUYERS GUIDE PEMBERTON & ASSOCIATES 3610 Nashua Drive, Unit 1 Mississauga ON L4V1X9 Tel: 800-668-6111 e-mail: patrickc@pemcom.com Website: www.pemcom.com Description: Pemberton is a long established provider of equipment and process solutions in the Canadian Food Industry. We are customer focused and performance driven. We have a long standing experience with complete pizza lines representing world leader companies such as Grote, Unifiller and Marco. We are a full service distributor and as such, we take care of importing, CSA approval, delivery, commissioning and training as well as after sales service and parts.

At Pemberton, we sell solutions!

REDIHEAT, INC. 4516 St. Clair Avenue, Suite 101 Cleveland OH 44103 e-mail: dave@rediheat.com Website: www.rediheat.com Description: RediHEAT manufactures quality heated pizza delivery bags, 7 sizes available. Each bag includes our heater which ensures your pizza is delivered hot. All heaters come with a 2-year warranty.

REISER (CANADA) LTD. 1549 Yorkton Court Burlington ON L7P 5B7 e-mail: salescn@reiser.com Website: www.reiser.com Description: From pizza dough dividing to topping production, from cheese shredding and depositing to vacuum and modified atmosphere packaging, Reiser is the one supplier that pizza producers trust for better, smarter processing and packaging solutions.

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REUVEN INTERNATIONAL 1881 Yonge Street, Suite 201 Toronto ON M4S 3C4 e-mail: reuveninternational@gmail.com Website: www.reuven.com Description: Reuven International is a 100% Canadian family owned and operated company. For over forty years Reuven has been a supplier of high quality, great tasting, nutritious chicken and beef products to the foodservice, retail healthcare, hospitality and manufacturing channels. We work with customers to ensure an uninterrupted supply of innovative and superior quality products at industry competitive prices. A market leader since 1977, Reuven strives to deliver products, services and information that exceed our customers’ expectations. We do that with an experienced team and fostering a company culture that focuses on understanding customers’ needs and delivering optimal solutions. Please visit our website, www.reuven.com, to see our full product line-up.

Contact us at 416.929.4196 or visit www.reuven.com for product information, to download our free delicious recipes ideas and request product samples.

SHAFER-HAGGART LTD. 2855 Arbutus Street, Suite 201 Vancouver BC V6J 0E6 Tel: 888-779-7111 e-mail: jlonsdale@shafer-haggart.com Website: www.shafer-haggart.com Description: Shafer-Haggart, established in 1934, is a privately owned Canadian company, offering a wide selection of canned fruits and vegetables to the foodservice and retail industry. Let our experienced team of buyers find you the best quality ingredients with fixed contract costs. Pineapple, tomatoes, olives, peppers, mushrooms and more. Private label inquiries welcomed.

SUNRISE MARKET 139 Sparling Street Seaforth ON N0K 1W0 e-mail: info@sunrisemarket.ca Website: www.sunrisemarket.ca Description: Our quality products include Frozen Pizza Dough Balls (Customized formulas), Delicious Canadian Cheeses, Inspired Pizza Toppings, packaging and other supplies. Our family is passionate about Pizza, so try us out. We know you will be pleased with the experience. We look forward to helping service your needs in becoming a more successful pizza entrepreneur.

TWICE THE DEAL PIZZA INC 25 Brownridge Rd Georgetown ON L7G 0C6 e-mail: info@twicethedealpizza.com Website: www.twicethedealpizza.com Description: At Twice The Deal Pizza, We take great pride and care to provide you with the best Pizza.

We believe that the food you eat, besides being good for your health, should also taste great. That is the reason why we offer a variety of toppings and a wide array of choices, balancing a nutritional diet with splendid taste.

The most modern and sophisticated ovens are used to bake our fresh dough hand-stretched pizza.

Here, the emphasis is always on recreating the authentic, so that you enjoy the Real Pizza! So take a closer look within our menu and enjoy our pizza.

Great Meals - Great Deals . Pure and simple . Starting with our hand stretched pizzas to our Combo Deals are why our company is known as Twice The Deal Pizza ! Our success story begins with service and commitment to our customers and franchisee’s.

SEASIDE PAPER PRODUCTS 9999 River Way Delta BC V4G 1M8 Tel: 877-946-1886 e-mail: info@seasidepaper.com Website: www.seasidepaper.com Description: Seaside Paper Products is Canadian manufacturer of many disposable paperboard foodservice products including Pizza Box Liners, Pizza Slice Boxes & Trays, Takeout Boxes and more!

August 2023 · CANADIAN PIZZA

BUYERS GUIDE

PIZZA EQUIPMENT Automated Pizza Eqpt.

Pemberton & Associates Reiser (canada) Ltd. Bagel Equipment Reiser (canada) Ltd.

Cookware Lloydpans

Frozen Dessert Eqpt.

Faema Canada

Packaging Machinery Reiser (canada) Ltd.

Roasting Eqpt.

Pemberton & Associates

Cutting Boards Lloydpans

Grinders Pemberton & Associates Reiser (canada) Ltd.

Pasta Eqpt.

Faema Canada

Slicers/Dicers Pemberton & Associates Reiser (canada) Ltd.

Bake Sheets Lloydpans

Dishwashing Eqpt.

Faema Canada Pemberton & Associates

Blenders Pemberton & Associates

Dispensers Reiser (canada) Ltd.

Hot Boxes Rediheat, Inc.

Calzone Eqpt.

Reiser (canada) Ltd.

Dough Eqpt.

Faema Canada Reiser (canada) Ltd.

Manual Cutting Equipment Lloydpans

Dough Mixers Faema Canada

Meat Nugget Forms Reiser (canada) Ltd.

Equipment Faema Canada Pemberton & Associates Rediheat, Inc. Reiser (canada) Ltd.

Mobile Kitchens Faema Canada

Can Openers Pemberton & Associates Cappuccino Eqpt.

Faema Canada Carts Lloydpans Pemberton & Associates Cheese Handlers Lactalis Canada Foodservice Reiser (canada) Ltd. Coffee Eqpt.

Faema Canada

Espresso Eqpt.

Faema Canada Food Processors Lactalis Canada Foodservice Pemberton & Associates Reiser (canada) Ltd.

Heated Delivery Systems Rediheat, Inc.

Pizza Making Eqpt.

Earthstone Ovens Faema Canada Reiser (canada) Ltd. Racks Lloydpans Refrigeration Sys. Faema Canada Restaurant Eqpt.

Faema Canada Lloydpans

Tortilla Eqpt.

Reiser (canada) Ltd. Trays Lloydpans Used Eqpt.

Reiser (canada) Ltd. Utensils Lloydpans

Oven Accessories Earthstone Ovens Lloydpans Ovens Earthstone Ovens Faema Canada Pemberton & Associates Packaging Eqpt.

Reiser (canada) Ltd.

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FOODS & INGREDIENTS Appetizers Lactalis Canada Foodservice Mimi Foods Artistic Dough Products Reuven International Sunrise Market

CANADIAN PIZZA · August 2023

Baking Ingredients Ab Mauri North America Ardent Mills Ulc Lactalis Canada Foodservice Lallemand Baking Lesaffre Corporation P& H Milling Group – Corporate Office Shafer-haggart Ltd. Sunrise Market Twice The Deal Pizza Inc

Baking Powder Ab Mauri North America Lallemand Baking Lesaffre Corporation Beverages (cold) Lactalis Canada Foodservice Beverages (hot) Faema Canada

Bread Products Ab Mauri North America Adm Milling And Baking Solutions Canada Ardent Mills Ulc Mimi Foods Artistic Dough Products Ok Frozen Dough P& H Milling Group – Corporate Office Breading Ardent Mills Ulc

Cheese Lactalis Canada Foodservice Sunrise Market Twice The Deal Pizza Inc Chicken Reuven International Sunrise Market Condiments Shafer-haggart Ltd.

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BUYERS GUIDE

Eggs Deluxe Produce Ltd. Flavours Lesaffre Corporation Flour Adm Milling And Baking Solutions Canada Ardent Mills Ulc Faema Canada Sunrise Market

Crust Mixes Desserts Foods & Ingredients Ab Mauri North America Lactalis Canada Ab Mauri North America PZ_Deluxe Adm produce_EC_JulyAug23_CSA.indd 1 Foodservice 2023-07-06 1:40 PM Milling And Baking Adm Milling And Baking Solutions Canada Twice The Deal Pizza Inc Solutions Canada Ardent Mills Ulc Desserts (Frozen) Ardent Mills Ulc P& H Milling Group – Lactalis Canada Deluxe Produce Ltd. Corporate Office Foodservice Faema Canada Crusts Lactalis Canada Dough Ab Mauri North America Foodservice Ab Mauri North America Ardent Mills Ulc Lesaffre Corporation Ardent Mills Ulc Mimi Foods Artistic Dough Mimi Foods Artistic Dough Lesaffre Corporation Products Products Mimi Foods Artistic Dough Ok Frozen Dough Dairy Products Products Reuven International Lactalis Canada Sunrise Market Shafer-haggart Ltd. Foodservice Twice The Deal Pizza Inc Sunrise Market Sunrise Market Twice The Deal Pizza Inc Fresh Baked Goods Ab Mauri North America Mimi Foods Artistic Dough Products Twice The Deal Pizza Inc

TWICE THE DEAL PIZZA!

Our success story begins with service and commitment to our customers and franchisee’s.

416•235•0000

Frozen Baked Goods Ab Mauri North America Mimi Foods Artistic Dough Products

www.facebook.com/people/Twice-The-Deal-Pizza/100083000935471/

Frozen Pizza Ab Mauri North America Mimi Foods Artistic Dough Products Sunrise Market

Sandwich Items Mimi Foods Artistic Dough Products Reuven International Shafer-haggart Ltd.

Fruit Deluxe Produce Ltd. Shafer-haggart Ltd.

Sauces Lactalis Canada Foodservice Sunrise Market

Herbs Deluxe Produce Ltd.

Seafood Shafer-haggart Ltd.

Meat Products Reuven International Sunrise Market Twice The Deal Pizza Inc

Snack Foods Lactalis Canada Foodservice Mimi Foods Artistic Dough Products

Mexican Products Shafer-haggart Ltd.

Tomatoes & Prod.

Deluxe Produce Ltd. Shafer-haggart Ltd.

Mixes Ab Mauri North America Adm Milling And Baking Solutions Canada Ardent Mills Ulc Lactalis Canada Foodservice

Toppings Shafer-haggart Ltd. Twice The Deal Pizza Inc Vegetables Deluxe Produce Ltd. Shafer-haggart Ltd.

Oils & Shortenings Deluxe Produce Ltd. Shafer-haggart Ltd. Sunrise Market

Yeast Ab Mauri North America Lallemand Baking Lesaffre Corporation

Olive Oil Shafer-haggart Ltd. Potatoes Deluxe Produce Ltd. Prepared Foods Mimi Foods Artistic Dough Products Reuven International

SUPPLIES & SERVICES

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Bags Rediheat, Inc.

Online Ordering Lloydpans

Smallwares Lloydpans

Containers Seaside Paper Products

Packaging Supplies Seaside Paper Products

Delivery Sys. Deluxe Produce Ltd. Rediheat, Inc.

Pan Coatings Lloydpans

Supplies & Services Deluxe Produce Ltd. Rediheat, Inc.

Dough Boxes Lloydpans Lids Lloydpans 28

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Paper Products Seaside Paper Products

Trays Lloydpans Seaside Paper Products

Pizza Pads Seaside Paper Products

August 2023 · CANADIAN PIZZA

PIZZA POWER PAGES EQUIPMENT

Advertisers Index

ADVERTISE PZ_ROUTHIER_RubisNeo_PP_MarApr_MLD.indd 1

Annex Bookstore ....................................................29 Annex Business Media ........................................... 15 Faema Company (Canada) Ltd. / Euro-Milan Inc...................................................... 32 JT Mega .................................................................... 31 Lesaffre Yeast Corporation ..................................... 2 PZ Summit East Oct ............................................... 19 Reiser / Robert Reiser & Co. ................................... 7 Reuven International Ltd. ...................................... 13 2023-03-29 8:37 AM Ricco Food Distributor .......................................... 21 Routhier et Fils ........................................................29 Stanislaus Food Products ..................................... 4,5 Use these advertiser contact numbers to find out more about a product advertised in this issue or to place an order. This index is provided as a service. Canadiqan Pizza Magazine is not liable for errors or omissions.

TO ADVERTISE Contact Stephanie Jewell sjewell@annexbusinessmedia.com • 705-826-2254

MASTERING PIZZA Scan code to buy this book

In Mastering Pizza, award-winning chefMarcVetritacklesthetopicwith his trademark precision, making perfect pizza available to anyone.

The recipes—gleaned from years spentresearchingrecipesinItalyand perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cookstoachievethesameresultswith aregularkitchenovenastheywould with a professional pizza oven. The book covers popular standards like MargheritaandCarbonarawhilealso featuringunexpectedtoppingssuch as mussels and truffles—and even a dessert pizza made with Nutella. $39.99 | Item# 0399579226

Educational Resources for Industry Professionals | 877-267-3473 | annexbookstore.com CANADIAN PIZZA · August 2023 PZ_Bookstore_Aug23_CWM.indd 1

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2023-07-13 2:50 PM

INDUSTRY EVENT PREVIEW

BY CANADIAN PIZZA STAFF

Summing up the Canadian Pizza Summit

F

prize is $200 and an award to display proudly in your pizzeria.

All chefs will receive a certificate to recognize participation in Chef of the Year.

ood cost is one of the biggest operating expenses in running a pizzeria.

Ingredients are often perishable, and wholesale food costs have increased considerably in recent years.

The Canadian Pizza Summit East is open for registration!

Designed to help independent pizzerias network and grow their pizza business through ideas and innovations, the Summit and Chef of the Year Competitions will take place on Monday, Oct. 30, at our host and Platinum sponsor Faema Canada’s Culinary Academy and showroom, 672 Dupont St., Toronto.

What can I expect?

The Canadian Pizza Summit and Chef of the Year Competitions is a one-day event exclusively for pizzeria and restaurant owners and operators. It’s the only event in Canada dedicated to the art and business of making pizza, and it offers attendees: • Exciting competitions featuring signature pizzas from dozens of pizzerias!

• Ideas to take back to your pizzeria!

• Samples of delicious, cutting-edge pizza: the best Canada has to offer!

• A chance to learn techniques from top pizza chefs!

• State-of-the-art ovens, mixers, coffee machines and other equipment!

• Engaged sponsors and exhibitors specializing in and serving the pizza industry!

• Opportunities to network with other pizzerias and exhibitors!

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Pizza Box Fold-Off

• Top-notch market research: learn what other pizzerias are doing in one place on one day!

The Summit is designed to help independent pizzerias network and grow their pizza business through ideas and innovations.

Register now to attend and/or compete at canadianpizzashow.ca

Who should attend?

Are you a pizzeria owner, operator or employee? Are you planning to open your own pizzeria or pizza franchise? Are you a food-service or catering owner or employee who has a focus on pizza? Attend!

What’s at stake?

Naturally the winner and top placers win special bragging rights.

But there are great prizes to be won as well. Our new Chef of the Year East will receive a free trip to compete in the International Pizza Challenge at Pizza Expo in March 2024, where they will meet a chance to meet and get pointers from Chef of the Year West Giuseppe Cortinovis, a seasoned competitor. Canadian Pizza magazine will feature you on the cover! And of course, an award to display proudly in your pizzeria.

The second-place prize is $300 and an award to display proudly in your pizzeria. The third-place

Want to show off your box-folding skills? Enter! Owners: Looking for a way to set your pizzeria apart from the rest? Enter! Managers: Want to motivate your employees?

Encourage them to enter! Want to be featured in Canadian Pizza magazine? Enter! Want to have fun and win cash in a pizza industry setting? Enter!

The Great Pizza Box Fold-Off is open to owners and employees of Canadian pizza operations aged 14 years and older. The winner gets coverage in Canadian Pizza magazine, a framed certificate to display and a $100 gift certificate for the Annex Pizza Bookstore. The Great Pizza Box Fold-Off will be held at 3:30 p.m. in the afternoon at the Canadian Pizza Summit. The award will be given out with other awards at end of day.

This free event is for independent pizzeria owners, operators, franchisees and their teams, and for food-service or catering businesses that focus on pizza.

Thank you to our host and Platinum sponsor, Faema Canada, Gold sponsor Lactalis Canada Foodservice and Lallemand Baking for supporting this key industry event that celebrates the art and science of professional pizza making in Canada. As a supplier and partner to pizzerias, join us to be part of Canada’s premier pizza competition and tabletop business event! | CP

August 2023 · CANADIAN PIZZA

With picture-perfect curls and charred, crunchy edges, every slice with ROSA GRANDE™ Cup and Char Pepperoni turns ordinary guests into long-time fanatics.

Try it yourself at hormelinternationalfoodservice.com

©2023 Hormel Foods Corporation

TOP YOUR PIES. PACK YOUR TABLES.

Round pizza, Roman-style, Neapolitan? Modern bakery or traditional pastry? Multi production or single product? The possibilities are many.

VISIT OUR TORONTO SHOWROOM 672 Dupont Street

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