September 2013

Whimsical bows are a trademark of cake designer Sheila Comer

BY LAURA AIKEN

HOMETOWN PROUD

We traditionally do something special to celebrate Canada’s bakery industry nationwide in the August/September edition of Bakers Journal . This year, we’re reflecting on how much location really matters by looking at what’s happening in food tourism in Canada.

Local food isn’t a movement anymore, it’s a consumer expectation. This is driving up feelings of hometown proud. Bakers and their customers alike are discovering, enjoying and taking pride in the splendour of their own backyards. Although the Canadian mindset has traditionally looked over fences and across ponds at the established cultural bravado of our mature allies, the inwardly peeking eyes of localism are bolstering this nation’s relatively young self-image. We have quite a bit to crow about, and we are starting to know it.

However, it is most wonderful to celebrate geography that is far and wide along with near and dear, and appreciate the bounty of deliciousness from place to place. There is a natural human tendency towards a narrative that pits two wonderful things against each other in a contest of “better than” as opposed to appreciating their unique differences on equal footing. For example, we’ve all heard a blanket statement like “this city is better than that city for food, period.” I am not saying that people give up on a frame of reference that compares, because that is impossible. We do and should measure, and we are entitled to our opinions. I merely suggest we focus on appreciating the positive differentiation that makes places unique. We can only find ourselves richer in inspiration for it. We can tell a better narrative of our local story by being open minded about what it is others, and our competition, do well. The fallacy of contrast is in the loss of celebration. Ideas often come from far and wide, from the novel and nifty far-flung reaches. Always remain open minded, no matter how dedicated to your roots you are.

}Ideas often come from far and wide, from the novel and nifty far-flung reaches. Always remain open minded, no matter how dedicated to your roots you are.

Brand story is powerful. Think of the oft-discussed wine studies that revealed when people didn’t know the price, they often couldn’t tell the difference between the most and least expensive bottles. Remember the “Pepsi paradox” and how Pepsi often beats Coke in a blind taste test yet people often switched preferences when they knew what they were drinking.

Place-story is the new brand narrative for food, and food tourism is a powerful way to build that. Look what it has done for the Niagara region. Once an area associated mostly with wax museums and other tacky bits of tourism (great Falls aside), it now evokes romantic imagery of sprawling vineyards, a bounty of produce and world-class wine.

There are some very neat treat trails populating the Canadian scene, like The Butter Tart Trail in Wellington North, Ont. The Butter Tart Trail is a self-guided road trip under the umbrella of the area’s food tourism efforts where visitors can discover a multitude of varieties and butter tart art.

What a great idea. I’d love to see a macaroon mile or pie path anywhere in this country. Is there a cluster of great products in your area? Collaborate to compete, even though it is scary to rely on the hope that there is enough abundance to lift everyone up. Be confident and think of the extra promotion. The Globe and Mail wrote about the Butter Tart Trail and that is great exposure for its bakers. Would that exposure have come without the food tourism dollars and organizational effort behind it? / BJ

AUG./SEPT. | VOL. 73, NO. 7

EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250

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briefly | Europain’s four-day event to cover trends and showcase new products | Bonnie Gordon releases three certificate programs | For more news in the baking world, check out our website, www.bakersjournal.com

Bonnie Gordon expands program

The Bonnie Gordon College of Confectionery Arts introduced three new certificate programs: Specialty Baking, Chocolate Essentials, and Decorating Essentials. The private college that specializes in pastry arts, baking and cake design offers small class sizes of about 14 to 17 students with a hands-on atmosphere.

The college’s Specialty Baking program teaches students to accommodate dietary needs such as gluten-, dairy-, egg-, flour-, and sugar-free, as well as vegan and raw baking. It is a 12-day program that can be taken part-time or full-time for a tuition of $2,400.

The Chocolate Essentials certificate program shows students how to create bonbons and chocolate garnishes for plated desserts. Students will also learn the necessary skills and theories for working and decorating with chocolate. This program is a seven days, full-time, and costs $1,400.

The college recommends the 10-day Essentials certificate as an extension of Baking Essentials. The program teaches students how to use chocolate ganache as a decoration with smooth finishes, create a flawless two-tiered cake, and more. This program can be taken part-time or full-time for an introductory tuition of $1,600.

Europain exhibition returns to France

Europain & Intersuc are hosting their four-day international bakery event at ParisNord Villepinte Exhibition Centre from March 8 to 12, 2014.

Of the 82,690 visitors who attended the show in 2012, the largest share consisted of artisan bakers & pastry-makers (36 per cent), followed by industrialists (11.7 per cent), distributors/wholesalers (9.7 per cent) and restaurant owners (7.4 per cent).

The event will put a spotlight on seven major contemporary trends that is designed to help professionals reinvent their product offerings:

1. Bakeries for all-day consumption: Consumers want to eat quickly on the spot or to take-away, at all times of the day.

2. I can get things that are good for me at the bakery: Health and well-being are synonymous with fresh, quality products; an essential aspect that is increasingly guiding consumers’ choices.

3. Design, collections and perfect matches to enhance taste: Loaves to suit each season, with changing colours, flavours and smells. Bakers offer daring combinations and surprising shapes.

4. Get faster and more practical without compromising quality: Bakers are looking for high-performance appliances that simplify their work and increase their productivity.

5. Industrial innovation “au naturel” for new sensations: “E-free” ranges and “clean label” ingredients that deliver the best taste while addressing growing food- allergy issues.

6. Pastries become lighter and go on the move: Pastry classics are being revisited in miniature sizes and versions that blend lightness and design.

7. Optimising lunch breaks: Consumers want to relax in a very short space of time, while staying connected during their lunch break.

Visitors will have the opportunity to discover the sector’s new products and latest innovations. The Place des Innovations area will present exhibitors’ new products and the Europain Innovation Trophy and Intersuc Collections award-winners. The Road to Success will feature outlet concepts to give visitors an idea of the real thing. Lastly, the Rue des Ecoles will give centre stage to the best up-coming baking and pastrymaking trainees.

Europain will host three competitions in different areas of industry: Bakery Masters, International Confectionery Art Competition and the French Schools Cup. Readers who want to learn more about Europain can visit www.europain.com.

Michael Tamayo joins AB Mauri

Michael Tamayo has been named senior business development manager for tortillas at AB Mauri North America.

In this role, Tamayo will be responsible for the company’s tortilla sales and strategy, and to foster relationships with new tortilla customers.

He has more than 30 years experience in the baking industry, most recently as a bakery consultant and director of R&D for Mi Rancho Tortilla Factory based in San Leando, Calif.

Michael Brannan joins SkjodtBarrett

Skjodt-Barrett Contract

Packaging appointed Michael Brannan as general manager of US operations, a newly created position.

Brannan’s responsibilities include leading the continued growth and expansion of the Lebanon, Ind. facility. He joins Skjodt-Barrett after 15 years with Gerber/Nestle, most recently as associate director of contract manufacturing. He also has an additional five years’ experience working for privately held contract manufacturers, in the beverage, dry blend, and baking industries.

On the personal front, Brannan is a Hoosier native, and is very much looking forward to returning home with his family to Indiana.

¦ industry news ¦

ACE Bakery pays it forward

ACE Bakery’s Artisan Incubator celebrated 20 up-and-coming artisans as part of its 20th anniversary.

From June 20-22, the industry event featured a showcase for networking, public workshops, and a business-building seminar, and a series of workshops for the selected artisans. More than 300 chefs, retailers, and critics attended the artisan showcase at the Daniels Spectrum in the Regents Park community. Each of the 20 small enterprises presented their signature products in special recipes.

The bakery and a panel of Tastemakers, nine Canadian culinary talents, chose the artisans who were then brought to Toronto for the three-day event.

ACE narrowed down the top 20 from a pool of roughly 150 applicants.

“It was a tough decision, so we made sure to sample each contender’s products, reviewed their company, and made sure they were interested in learning new things, and wanted to expand in the future,” says Marika Bower, public relations co-ordinator, ACE Bakery. “The point of the program was to get the word out about these artisans,

and give them information that they can incorporate into their business to grow or manage it better.”

Two artisans were selected to receive additional business development support: Les Jardins Sauvages from St-Roch de L’Achigan, Que., and Seed to Sausage from Tichborne, Ont. A number of different criteria were considered when selecting the two artisans to receive continued mentorship, including adherence to artisan methods and the quality and uniqueness of their product.  Special attention was also paid to the artisans’

vision for the future and ACE’s impression of their capacity to grow as a business.

Each artisan will receive two days of consultation with ACE Bakery or advisors selected by ACE in their choice of the following areas: business finances, product development, retail relations, foodservice relations, distribution, branding, marketing, public relations, human resources.

As part of their involvement in the Artisan Incubator, all 20 artisans each worked with a Tastemaker to develop a unique recipe using their featured products.

Summer of food

Conestoga Institute of Technology and Advanced Learning offered university food science students a summer of lessons in food processing through a course offered at Conestoga’s Craig Richardson Institute of Food Processing Technology (IFPT) in Ontario.

Fifteen students from McGill University and the University of Guelph participated in a six-week, full-time, hands-on course that provided them the opportunity to work in a replicated real-life food manufacturing environment.

They developed practical knowledge and experience in food processing methods (pasteurization, filling, and packaging), equipment adjustment, sanitation, and troubleshooting a complete production line. At their respective university, the students are all working towards or have completed their bachelor or master’s degree in food science.

For more information on the IFPT visit www.ifpt.ca.

A TRUE STORY: We recently helped out a successful, high-end bread producer. He discovered that his European dividers were wearing out and needed to be replaced. He tested other dividers, but none were able to duplicate the quality of his European and American breads. He was also concerned about the drawbacks of simply buying the same units again –the lack of dividing accuracy, the expense of mineral oil, and the frequent service that the units required. He decided to try our Vemag Dough Divider on his products. Working with our on-staff Reiser bakers, this customer was able to equal or exceed the quality on all of his breads. He was absolutely delighted with the Vemag and he now runs five Vemag Dough Dividers –all producing the highest quality breads with excellent weight control, no mineral oil, and Reiser service and support just a phone call away.

CANADIAN TREAT T

T RAILS

Food tourism is “the pursuit and enjoyment of unique and memorable food and drink experiences, both far and near,” states the World Food Travel Association (WFTA) on its website. By this definition, one is as much a tourist in a foreign city as in a foreign neighbourhood in one’s own city. In Canada, one can arguably experience a food adventure almost anywhere. Coast to coast, bakeries, cafes, chocolate shops and more are riding the growing tide of food tourism. From British Columbia’s Nanaimo Bar Trail, to Ontario’s Butter Tart Trail, communities far and wide have formed win-win collaborations. While it seems natural and common to associate food tourism with all things artisanal and gourmet, some research on food tourists speaks otherwise. The WFTA formerly used the term culinary tourism to describe its industry, but association research showed that the majority of English speaking people surveyed viewed the term culinary as elitist. The association stopped using the phrase in 2012. Only 8.1 per cent of foodies surveyed by the association self-identified with the label “gourmet”.

The WFTA identified 13 categories of PsychoCulinary Profiling that define consumer expectations of a food tourism experience: adventurer, ambience, authentic, budget, eclectic, gourmet, innovative, localist, novice, organic, social, trendy, and vegetarian. Destinations can also have their own profiles. In Canada, Toronto was identified as localist, eclectic and organic, while Vancouver was perceived as authentic, localist and organic. The top destinations for serious cuisine adventurers are Italy, Mexico, France, the Caribbean, Germany and Canada, cites Travel Market Report.

}“This year, we are up 25 per cent from last year and already have requests from folks who didn’t make it on the trail to ensure they have a spot for 2014.”

products in this area. A gastronomic route is a system that constitutes a comprehensive and thematic tourism offering, generally branded, and is an area (although in reality, gastronomy has no borders), with a series of tourism products or sites, such as factories and restaurants, which are listed in tourism guidebooks…”

organization members, who outlined the importance of various food tourism products. Here they are ranked in order of importance: food events (79 per cent); gastronomic routes, cooking classes and workshops (62 percent), food fairs featuring local products (59 per cent), and visits to markets and producers (53 per cent), were all rated highly. Museums and presentations were seen as less important: 12 and 6 per cent respectively.

CHOCOLATE

The World Tourism Organization published the Global Report on Food Tourism in 2012, which stated: “Gastronomic routes are becoming without doubt one of the most developed

According the report, food tourism in in a clear growth phase and rests on the backbone of terroir: the landscape, history and values of the area. The report recommended that it is necessary for the food producers to be cooperative and involved in the story that is shaped. The report survey affiliated tourism

The Stratford Chocolate Trail in Ontario was formed three years ago. The Stratford Tourism Alliance offers visitors the option to buy a $25 pass of tickets to six of the 20 possible stops the holder can choose on a self-guided tour. Each ticket entitles its bearer to a treat, along with an advertised chance to

A couple take their treats from the Stratford Chocolate Trail to enjoy on the banks of the Avon River. Pictures like this say a thousand words for the trail stakeholders.

speak and learn from the areas many chocolate purveyors. The tourism office sells the pass year round.

There are a variety of businesses selling chocolate treats of one kind or another that are on the trail, including tea shops, espresso cafes, general shops and markets as well as dedicated chocolate makers. Trail pass holders can experience a chocolate and wine pairing, have chocolate martinis, lollipops or take home chocolate olive oil.

The trail is considered a success by the tourism office. Cathy Rehberg, marketing manager for the Stratford Tourism Alliance, estimates that attendance has doubled in size each year since its inception. The chocolate trail’s popularity prompted the tourism alliance to launch a Maple Trail and a Bacon and Ale Trail as well.

Businesses on the trail are expected to provide an item with a retail value of $5 or $6 to the customer, and then return the tickets to the tourism office who will in turn issue them a cheque. Individual business offers are refreshed once a year, usually in time for Mother’s Day, says Rehberg.

The trail is geared for walking, and pass holders have three days to use their tickets. By offering a pass with tickets, Rehberg says they are encouraging people to think about what they want to experience. They have bought something that needs to be redeemed it creates a sense of urgency that encourages them to pursue it.

“What we do is try to facilitate with businesses and find the authentic experiences. This kind of configuration has worked well for us and our partners,” says Rehberg.

Let Them Eat Cake, an established bakery and full service restaurant in Stratford, has been a part of the trail since its inception. Wendy Seguin, chef manager, shared in an email that the trail hasn’t had a big impact on their well established business, but it has the potential to serve newer businesses by drawing customers that may not otherwise visit you. Seguin did know of other businesses in Stratford that had a lot of success with the trail and focused on it.

BUTTER TARTS

Wellington North in Ontario developed a tourism program called Simply Explore

CROSSCOUNTRY SAMPLING

Here’s a list of some of where to find some of Canada’s treat trails online:

Stratford Chocolate Trail, Ontario

The Butter Tart Trail, Ontario

The Butter Tart Tour, Ontario

Nanaimo Bar Trail, British Columbia

Charlevoix Flavour Trail, Quebec

Burlington Chocolate Trail, Ontario

Le Parcours Gourmand/ The Gourmet Route, Quebec

that includes their trademarked “The Butter Tart Trail.” The tourism office’s brochure advertises trail as being one its most popular attractions. The self-guided tour boasts at least a dozen varieties of butter tarts, alongside butter tart themed pottery, scents and dog treats. The tart rail celebrating an iconic Canadian treat has 18 stops and holds key positions within the brochure advertising, including the cover.

Wellington North’s butter tart trail made news recently when the Globe and Mail wrote about a dispute that occurred over a second butter tart promotion in Ontario called the Kawarthas Northumberland Butter Tart Tour. The Globe’s article, called the “The rural Ontario battle over butter tarts” and written by Justin Giovannetti, outlined how Wellington North sent the City of Kawartha Lakes a cease and desist letter over their newly formed butter tart route and lawsuits were considered.

The Kawarthas Northumberland tourism page dedicated to the butter tart tour calls the area “The Land of 1000 Perfect Butter Tarts” and features more than 30 bakeries selling butter tarts in the region. This trail operates as a

self-guided tour and focuses on bakeries by town in the region.

NANAIMO BAR TRAIL

The Nanaimo bar is an authentically Canuck creation; one that Tourism Nanaimo in B.C. has been sure to celebrate. The self-guided trail offers visitors a chance to try classic, specialty, organic/vegan/raw/gluten-free, and deep-fried Nanaimo bars. There are also ice cream, cheesecake, cupcake, fudge, cake and mousse variations. For the 19 and older set, there are no less than four Nanaimo bar cocktail stops. Visitors can visit a Nanaimo bar museum, and take home Nanaimo bar soap.

This year’s trail highlights 28 stops. The brochure gives a product focus to each business so tourists know they can get a Nanaimo bar cupcake from A Wee Cupcakery before washing it down with a Nanaimo “Bar-tini” at Acme Food Co.

Chelsea Barr, an employee of Tourism Nanaimo, came up with the idea for the trail, which was put together in the summer of 2010 and launched the following year. Many businesses were already offering their own versions of the Nanaimo bar and it seemed a natural fit to package them altogether.

The trail changes from year to year, says Megan Beauregard, B.TM, program and stakeholder relations coordinator for Tourism Nanaimo, who measure the trail’s success by stakeholder interest.

“This year, we are up 25 per cent from last year and already have requests from folks who didn’t make it on the trail to ensure they have a spot for 2014. Media requests and inquiries have also increased which shows us that the trail is gaining speed and increasing in popularity. The staff here did a bit of the trail last week and when we popped into one of the stops, the staff there said they had been overwhelmed with people coming in and saying they were doing ‘the trail’ – so that right there is proof itself!”

Trails and formal routes just one aspect of the burgeoning food tourism industry. Bakeries, cafes, pastry and chocolate shops can also find promotion through tourism initiatives such as the Ontario Culinary Tourism Alliance, Alberta Culinary Tourism Alliance, Dine Alberta (which identifies operators using a high percentage of local Alberta product), and PEI Flavours. Sometimes collaborating with the competition is a great way to bring in more business for all. / BJ

BY JOHN MICHAELIDES

EGGS-CELLENT EGGS

The health benefit and functionality of eggs far outweigh their negative reputation for cholesterol

Eggs and egg ingredients have been, and continue to be, used widely in the manufacture of baked goods. As ingredients they provide two basic functions: nutrition/ health benefits and functionality.

Eggs are a rich nutrient source. They contain high-quality protein and a balanced amino acid profile. They contain a variety of essential vitamins and minerals and a number of health-promoting natural chemical compounds, including lutein and zeaxanthin (which are thought to help prevent cataracts and age-related macular degeneration). Eggs also are rich in choline, which plays a role in memory development.

}Eggs contain particular proteins and emulsifying agents that provide value and functionality in food formulation. The extraction of these components, and what effect processing has on their behaviour, is a large area of research. In particular, egg proteins like ovalbumin and albumen are of interest due to functional properties such as foaming capability. Egg albumen and egg yolk are sources of different proteins. Egg yolk contains useful lipids, including specific compounds like lysozyme, cystatin, ovotransferrin, and yolk phospholipids such as lecithin.

incidence of salmonella and other pathogenic bacterial contamination. There were increasing numbers of these outbreaks in the past, some of which were associated with the consumption of raw or lightly cooked eggs. Even intact, clean, Grade A eggs may contain salmonella because the shell is porous enough for the bacteria to enter. Egg producers are taking more precautions to minimize contamination and new technology is being developed to eradicate salmonella and other pathogens. The effect of heat, ozone, microwave, irradiation, pulsed electric field and hydrostatic pressure treatments on bacterial count reduction are being looked at as a means of inactivating pathogens.

The bakery industry is familiar with using eggs as ingredients in various forms. Small operations are still using shell eggs. However, such usage is inconvenient for large production facilities and poses more food safety risks. The three major egg

Even intact, clean, Grade A eggs may contain salmonella because the shell is porous enough for the bacteria to enter.

Though eggs contain cholesterol, their nutritional value and functionality in formulations far outweigh this negative effect. High blood cholesterol is linked to a higher risk of heart disease, and since egg cholesterol is in the yolk, pasteurized liquid egg whites have gained some popularity as have egg substitutes. Still, eggs have taken a hit to their image. The recent addition of omega-3 fatty acids has boosted their use. These fats are mainly found in fish, but for consumers who do not consume fish, eating omega-3-enriched eggs is a convenient alternative.

The close proximity in which eggs are mass-produced may result in a greater

ingredients available for commercial use are whole, yolk and whites. Whites are also known as egg albumen. These three types are available fresh (refrigerated), frozen or dried. The functionality of these basic types in baked goods is distinct due to their difference in composition. Whole eggs provide the full complement of functionality but using the other components individually provides enhanced specific functionalities. For example, egg yolk, due to its fat content and other lipid components such as lecithin, has elevated emulsification properties. On the other hand, egg whites, due to the protein composition, provide superb foaming capabilities as well as leavening action. The most convenient and safest way to use the three major egg ingredients is in the dry format, which is much easier to handle and poses far fewer food safety risks. Dry egg ingredients allow the manufacture of complete bakery mixes without the inconvenience to the baker of adding eggs.

The functionality of eggs and their ingredients can also be enhanced by the use of specific enzymes. Egg processing

enzymes that improve yield and quality, accelerate processing times and maintain consistency are available from various enzyme manufacturers. They provide a range of products that specialize in different areas of need: removal of hydrogen peroxide, removal of contaminating fat from egg white, egg white browning prevention, improvement of egg white foaming capacity, improvement of egg yolk emulsification properties, etc. For example, the use of a specific lipase in egg yolk processing results in much higher emulsification properties that may allow the manufacture of good quality mayonnaise with much less fat content. Enzymes may also be used for the production of egg white hydrolysates as a protein source for sports and nutritional products that has a bland taste and is more digestible than whey.

The egg’s complexity and its extraordinary functional properties make it very difficult to develop good alternative replacement ingredients. / BJ

For more information, or fee for service help with food technical and processing issues and needs, please contact Dr. John Michaelides at John Michaelides & Associates at 519-743-8956 or at Bioenterprise 519-821-2960 ext. 226, by e-mail: j.jmichaelides@gmail.com. Bionterprise is a company of experienced professionals that coach and mentor emerging Agri-technology companies to profitability and beyond.

Egg proteins are what give egg whites such a magical foaming quality.

From additives and maple products to quinoa crisps, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Caravan releases additive to increase shelf life

Ultra Fresh Sweet, created by Caravan Ingredients, is designed as an alternative to simple enzymes, gums, starches and sugars. This ingredient adds a shelf life of one day up to 45 days or more in products such as yeast-raised donuts, sheet cakes, cupcakes, pastries and muffins.

This product is available in the same Classic, Premium and Supreme product lines as the original Ultra Fresh. www. caravaningredients.com

Loso OneGrain salt replacer

Loso OneGrain, by Akzo Nobel, is offered as a 30 per cent and a 50 per cent replacer for salt and can be used on a one-toone basis in any application. Akzo Nobel says the OneGrain technology turns salt into a free flowing, easy to handle carrier with all the characteristics of salt. The OneGrain salt replacer can be used in the same dosage levels as regular salt without becoming lumpy, creating dust or demixing. Dealers Ingredients Inc. is the Canadian representative for Loso OneGrain. For more information, contact Marilyn Gray at 905-458-7766 or marilyn@dealersingredients.com.

Pure maple water

The Federation of Quebec Maple Syrup Producers (FPAQ) released its NAPSIcertified, 100 per cent pure maple water.

The NAPSI-certification seal guarantees the same experience as drinking maple water straight from the tree. The harvesting methods and processes of NAPSI-certified products meet strict standards that guarantee the maple water is: harvested from maple trees, authentic: it is the same sap that the trees themselves produce, no agents or extra ingredients are added, and devoid of any microorganism. In addition, it is unrefined, not from concentrate, and contains all the original compounds provided by nature. www.siropderable.ca

SK’s quinoa crisps

SK Food International introduces the addition of non-GMO and certified organic quinoa crisps to its line of premium ingredients.

The quinoa crisps are custom-milled, and can be processed according to specific requirements. Varying size options are available, ranging from 1.7 mm to 3.75 mm.

Product applications include cereals, snack foods, granola and energy bars. Available packaging sizes include 50-lb bags and bulk totes. SK Food’s quinoa crisps are available as non-GMO or certified organic and are certified Kosher through Orthodox Union. www.skfood.com

Ceramic accent tiles customizable for all occasions

Fits for the Occasion Tiles are a new line of erasable ceramic accent labels with interchangeable, magnetically attached motif designs, ideal as descriptive serving accessories. Each ceramic label tile can be customized for the setting and occasion by simply detaching one motif and attaching a new one. Sixteen different motifs are available, and the tiles come in two sizes: six inches by eight inches (MessageTile size) and 2.25 inches by 3.75 inches (PlaceTile size). www.PlaceTile.com

Adding a quick shine

Quick Shine Enhanced is designed to economically add browning and shine to bakery products. The spray shine is an egg wash substitute, but does not use any eggs. The product has a two-year minimum shelf life and doesn’t need to be refrigerated. The canister has a non-flammable propellent (nitrogen), and is serves as a no-mix, no cleanup alternate to traditional shine techniques. www.custombakingproducts.com

Pink Ribbon Bakery is proving that if you’re good at what you do, word of mouth will sell it | BY

COLLEEN CROSS

SEEING PINK

It was the cake that launched a career, and incredibly, it was Sheila Comer’s first baking effort!

Feeling creative, Comer, who just turned 27, made a cake for her dad’s surprise birthday party in December 2010. That cake, made to resemble a Goodyear tire (her dad buys and sells cars and tires), garnered her many orders and helped her build up a thriving home business.

“I had no idea what I was doing. I had never baked a cake before in my life,” says the owner of Pink Ribbon Bakery of New Westminster, B.C. Comer is not formally trained in baking – “unless you count watching Cake Boss,” she says – but has a strong artistic streak.

“I started making cakes as a hobby, on the

side, working my full-time job in the corporate office of 1-800-GOT-JUNK?,” she says, “and then I decided, maybe I’ll go down to four days a week at the full-time job, then it turned into three, then it turned into two, then it turned into one.”

In January 2012, after a year of creating spectacular, three-tiered art deco wedding cakes and whimsical Tim-Burton-inspired birthday cakes from home, Comer and husband Kurt made the decision to open a storefront shop. With the steadily rising volume of custom orders, it was the natural next step.

“It was – I’m not joking – a bakery in our house, a cake factory in our house . . . it was in our faces. We were making enough money at it that we decided a storefront was

our only option. It was ‘do it now or don’t do it at all,’ ” she says of her decision to incorporate.

It was important to be in New Westminster, a city she loves. Fortunately, she found a spot “just slightly off the beaten path” that provides the space to work effectively. Over the year and a half it’s been open, the 700-square-foot shop has become a destination for cake and cupcake lovers. Customers who follow Pink Ribbon on Twitter, Facebook and Instagram come in to try the latest cupcake flavours, while others, drawn by word of mouth, come in to place custom orders or have a private consultation.

The busy cake designer says there is no such thing as a typical day at the bakery. Often, she and full-time assistant Amber will

This year Pink Ribbon Bakery published a Calendar for the Cure featuring humorous, retro photos such as this one. Proceeds from the sold-out calendar went to the Canadian Breast Cancer Foundation.

start to prep Tuesday and Wednesday for the weekend. Foot traffic on Saturday begins at 10 a.m., with those in pursuit of their cupcake fix in flavours like chocolate stout cake with coffee butter cream, maple bacon bourbon and vanilla lavender honey. Comer says on a Saturday they might make five birthday cakes and eight wedding cakes. During busy season, as many as 20 wedding cakes go out the door.

The bakery does not have a “target customer”. When she started out, Comer thought it would be women – specifically, mothers ordering cakes for kids or brides –but in reality the bakery serves a broad demographic.

“I have every type of person contacting me, even a child calling me to say that they want me to make their mother’s cake for Mother’s Day,” she says. She has made cupcakes for such celebrities as Snoop Dogg and Kat Von D.

The two have a system going that seems to be working so far. Amber does the prep work and bakes the cakes; Comer decorates most of the cakes, handles customers and keeps on top of social media by updating Facebook and Twitter regularly, uploading photos using Instagram and writing her blog, Sheila’s Cake Hell.

“The biggest concern right now – and a lot of people would say it’s a great problem to have – is just keeping up with the volume,” she says. “But so far, my assistant and I have been able to really rock it,” she says cautiously, but optimistically.

Comer’s husband Kurt, a trucking fleet operator, and brother Brandon, a warehouse manager, help with deliveries on weekends.

Comer describes her style as “retro Alice in Wonderland with a twist of rock ‘n’ roll.”

The 1950s rock ’n’ roll tunes filtering through the store, black and white checkered floor tiling and vintage 1920s cash register atop her grandmother’s sewing machine are evidence of that nostalgic playfulness.

“As far as cakes go, I just want a very whimsical look, but I do want to have a signature look,” she says. “For example, the bows that I make out of fondant don’t look like anyone else’s. I just try to have that signature style so people know who they’re coming to.”

But the entrepreneur’s signature is as much about substance as style. The name itself, Pink Ribbon Bakery, pays tribute to a cause dear to Comer’s heart. The bakery donates a portion of its earnings to the Canadian Breast Cancer Foundation, and put out a fun 2013 calendar to raise funds for

research.

“I knew that, whatever I did in life . . . I would be in some way giving back to the Canadian Breast Cancer Foundation because it’s always been a foundation that I’ve been a part of since I was little,” she says. “My grandma worked for CIBC for 25 years and I was always with her organizing the Run for the Cure and other fundraising events. I’ve also had a few family members beat the disease.”

Comer has a few, well-considered words of wisdom for those starting their own business.

“Mistakes are going to be made,” she says. “Some things are just out of your control.” She recalls how in the early days, she lost a cake when her car was cut off by another driver. She says that, as a cake designer, if you’re good at what you do and it tastes great, word of mouth will sell it. Great customer service helps: “Treat each customer as if they are your first.”

Comer says she was lucky to receive advice and guidance from former boss Brian Scudamore, founder and CEO of 1-800-GOT-JUNK?.

“He was a great mentor,” she says. “He said,

‘if you’re not good at it, delegate it.’ ” Not being a numbers person, she took the advice and hired a top-notch accountant, a move that lifted “a huge weight” off her shoulders. Sticking to what she does best leaves her free to experiment with style trends.

“Reveal” cakes is one craze that has caught her imagination. Following the ultrasound, the parents-to-be hand the baker a sealed envelope from the doctor indicating the unborn baby’s gender. The baker then creates a cake on a neutral theme, filling it with either pink or blue vanilla cake. When the cake is cut, typically at a “reveal” party, the parents are surprised along with their family and friends.

She and Kurt are expecting their first child in mid-December. Will she have a reveal cake for the event?

“We’ll have a reveal,” she confirms. “There won’t be a cake though because everyone knows I couldn’t keep my hands off of it,” she says, laughing./ BJ

Because with the new MIWE roll-in e + (with a combustion efficiency significantly greater than 90%), you will be using even less energy. And this increases your profits, not to mention the quality of your baked products.

crust at up to 27° F lower temperatures thanks to MIWE’s control system with 250 baking programs with 8 bakingthanks to short heating times. MIWE roll-in e + thriftiest rack oven in the world. www.miwe.com

FINAL TOUCH

Remember that sprig of mint that you’d commonly find as garnish on every dessert? Well, that won’t do the trick for today’s consumers who want to be dazzled with presentation.

Christophe Measson, coordinator and professor at George Brown’s baking and pastry arts program in Toronto, says the garnishing world is turning into a more time-consuming process with chefs asking two important questions: What is on the plate, and what will make the most sense on the plate in terms of flavour and the end result?

The garnish is more like a continuation of the shape and idea rather than just adding something for the sake of it, says Measson, a native of France who recently went back on a trip with a group of students receiving training in plated desserts.

“You still have to keep in mind that you want some elevation or a wow factor in your dish, but it’s now completely unified with the garnish,” he stresses. “Previously, you would say OK I’m going to make a cake with this sauce, this chocolate, and maybe some strawberries. It is no longer this simple. It is much more complicated [than 20 years ago].”

PULLED SUGAR AND CARAMEL

Want to jazz up an ordinary looking dish, and make it glamorous with a sense of class? Add some pulled sugar or caramel. This elegant garnish is a little tricky to make, but will pique people’s interest.

“Pulled sugar is made very thin, and in some cases look like it’s shredded,” describes Measson. “When the sugar is pulled it gets a very nice satin look, and it’s easy to add any colour you want and then just make it into an interesting shape.”

Tip: Keep a thermometer nearby at all times. Your chin is also a good resource to test out how hot or cold the pulled sugar or caramel is. Note: Caramel doesn’t get as hard as sugar.

REINVENTING CLASSIC DISHES

Taking a new look at older items isn’t a new concept. Old Victorian homes are always updated to meet new standards, and the latest trends in home decorating. However, one thing does remain the same: the original charm. Like homes, traditional desserts are getting a bit of a makeover with setup and garnishing.

“Many new generation chefs are taking many classic desserts and re-interpreting them,” he says. “So they keep the same classic flavour of the dessert, but they re-create it on the plate with a different look to it.”

One French dessert from the 1950s called Ile Flottante (Floating Island) is getting just that. One wonders how much this already delicious dessert can be changed when it’s already blessed with poached meringues sitting in a bowl of custard, and topped off with

Continued on page 28

BAC Establishes Scholarship with Centennial College

The Baking Association of Canada – Ontario Chapter has recently established a new baking industry scholarship with Centennial College School of Hospitality, Tourism and Culture.

BAC’s donation of $25,000 has been matched by Centennial to make a total endowment of $50,000.

“We have worked together to create a scholarship designed for students enrolled in the Commercial Baking program. This award will help our future bakers get the absolute most they can out of their education and overall college experience,” say Ontario Chapter Education Co-Chairs Kate Nugent and Kate Tomic.

The scholarship will be known as the BAC Ontario Chapter Endowment. The scholarship(s) will be awarded to a full-time, domestic student, enrolled in the commercial baking program at Centennial College who has achieved a minimum (3.0) GPA in the academic year and has demonstrated financial need.

According to Centennial College, its baking program is designed to meet industry demands for people skilled in producing baked goods. Students learn to produce commercial quantities of breads, rolls, sweet dough, savoury and sweet pastry, danish and puff pastry, cookies, cakes and desserts. After a twosemester full-time training program, graduates are qualified for entry level positions in retail bakeries, supermarkets, department stores, hotels, camps and other related businesses. Graduates will have the knowledge, skills and attitudes necessary to carry out their duties in a safe, ethical and professional manner.

“We are absolutely thrilled to be able to use our resources to help relieve the financial stress of education thus allowing our future bakers the best possible environment to learn and succeed,” say Nugent and Tomic. The ON Chapter is also actively considering additional investments in supporting industry education and looks forward to making additional announcements in the near future.

Presentation

BAC – Centennial College Cheque

(from left to right) Phillip Lee Wing, Chair, BAC ON Chapter; Corey Kovacs, Baking Program Head, Centennial College; Shyam Rangatham, Dean, School of Hospitality Tourism & Culture, Centennial College; Paul Hetherington, President & CEO, BAC.

Grains Under Attack – Again!

The grains industry, still reeling from the negative impact of the claims found in the book Wheat Belly, is facing another onslaught regarding the relationship between grain consumption and the brain funtion. Launched in September, Grain Brain: The Surprising Truth about Wheat, Carbs and Sugar – Your Brain’s Silent Killers is written by American neurologist David Perlmutter, MD. Perlmutter claims that sugars and carbohydrates can affect the health of our brain and that grains of any kind, whole or refined, can harm our brain, leading to dementia or Alzheimer’s disease.

The grains industry has prepared a science based response to Perlmutter’s claims both here and in the U.S. In Canada, the Healthy Grains Institute is working with Dr. Carol Greenwood, PhD, who is a leading expert on nutrition and the brain and who has recently launched her own book, MINDfull, along with co-authors Daphne Rabinovitch and Joanna Gryfe. MINDfull promotes a high quality diet (including grains) and its link to better brain health. MINDfull provides 100 healthy recipes along with a wealth of practical information from Greenwood that debunks the myths and tells us what to eat to promote

optimal brain health and healthy aging. MINDfull is currently available electronically and will be available in print on September 23, 2013.

The Health Grains Institute (HGI) also has prepared an extensive electronic outreach for media along with key industry stakeholder groups which includes information backgrounders responding to Grain Brain. These information sources also are available to bakers and may be accessed through the HGI’s website, www.healthygrains.ca

In the U.S., a new website, Grains for your Brain, has been launched. GrainsForYourBrain.org, a new resource from the Grain Foods Foundation featuring the most up-to-date, consumer-friendly information on grains and our bodies, cuts through the gossip, arming consumers with common sense and health-expert-backed strategies for living well. Featuring articles, videos, recipes and meal plans from leading brain and body experts, GrainsForYourBrain.org will get consumers eating smart and thinking right about our favourite staple: grains.

The website can be found at www.grainsforyourbrain.org

Your Voice Is Needed!!!!! Government Initiated Consultation Opportunities

The Canadian Food Inspection Agency (CFIA) has launched two consultation requests with consumer, industry and other stakeholders – first, to identify ways to better respond to changing consumer expectations and industry needs related to labelling, and second, to obtain feedback on three aspects of their Safe Food for Canadians Action Plan.

1. This review of Canada’s existing food labelling requirements assessed how the CFIA’s approach to labels can best provide consumers with the information they need to make meaningful and informed decisions. The review also examined changes needed to allow industry to effectively market their products and communicate to consumers through labels.

For more information please go to: http://www.inspection.gc.ca/eng

Consultation period ends August 30, 2013.

2. Canadian Food Inspection Agency has officially requested feedback on three aspects of their Safe Food for Canadians Action Plan.

The three areas for consultation are:

a) Compliance promotion initiative – this is a formalized approach to support stakeholder compliance and discusses the roles of industry, government and third parties in contributing toward a system that will improve industry’s ability to meet regulatory requirements.

b) Proposed regulatory framework for federal food inspection – this document provides an overview of the framework, which has been presented in various

formats already. This consultation is likely the last opportunity to comment on the framework prior to the release of the first draft of regulations.

c) Planned outcome-based approach to regulation and inspection – this document provides an overview of the approach and why it is being adopted for regulation and food inspection.

These documents can be accessed at the CFIA website:

English

http://inspection.gc.ca/about-the-cfia/accountability/ consultations/eng

French

http://inspection.gc.ca/au-sujet-de-l-acia/ responsabilisation/consultations/fra

The deadline for this feedback is November 30, 2013.

In addition, Health Canada has requested feedback on its Draft Guidance Document on Food Health Claims Related to the Reduction in Post-Prandial Glycaemic Response. Comments on this document may be submitted electronically, to healthclaims-allegationsante@hc-sc.gc.ca. Please use the words “Comments Glycaemic Response Guidance” in the subject line of your e-mail. Comments must be received by September 10, 2013.

The purpose of the document is to define the acceptable use of health claims related to the reduction in post-prandial glycaemic response in the labelling and advertising of food products sold in Canada. The consultation for this document can be found at: http://www.hc-sc.gc.ca/fn-an/consult/glycpostprandial/index-eng.php

Participate in BAC’s Sodium Survey

The Baking Association of Canada is conducting a survey on Sodium Reduction and Challenges faced by the baking industry. Although we have done some work in determining sodium reduction levels in pantry breads, the BAC is looking to the baking industry to provide some feedback on the voluntary reduction of all baked goods identified in Health Canada’s Guidance Benchmark Sodium Reduction Levels for Processed Foods.

We want to know whether you have reduced sodium levels in your products since 2008 and what are the challenges you are facing in meeting the government’s targets. If you have not completed the survey and would like to, please go to the following link:

https://www.surveymonkey.com/s/BAC_Sodium_Survey

may 4-6

INTERNATIONAL CENTRE, HALL-5 TORONTO (MISSISSAUGA), ON CANADA

Trade Shows Hours: 12:00 noon - 5:00 pm daily

Conference/Seminars will be prior to 12 noon

PRODUCED BY 2014

Canada’s National Baking Industry Trade Show & Conference

• Join over 4,250 industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets

• Visit the trade show –Almost 400 booths in 100,000 sq.ft. space showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)

• Learn at the informative seminars and workshops

• Located in the Toronto area, the facility is easily accessible by public transportation (Mississauga Transit & GO Trains), major highways, 5 minutes from the Toronto International Airport and provides plenty of free parking

• NEW Show Features

Held every other year, it is the only baking specific event produced in Canada

2014

is the place of business for Canada’s baking industry

For the allied trades it’s simple. Bakery Showcase 2014 will provide the best selling opportunity of the year. For attendees, the decision is just as clear – when all the best ingredients, products, equipment, services and innovations are in one place, at one time, there’s no better place to shop around. That’s why hundreds of allied trades and thousands of bakers rely on Bakery Showcase 2014 for the complete picture of the latest trends.

As an exhibitor you can:

• meet with more than 4,250 industry professionals from across North America.

• do business… book orders, make new deals, develop new markets all to a qualified audience – buyers in the baking industry.

• sample your products to show how good they taste or demonstrate how well your equipment and services work.

• launch new products, new merchandising programs and new promotions to get sales moving.

• attract new customers, cater to existing customers and win back former customers.

• raise your corporate profile, size up the competition, take a measure of new trends.

• hold your annual sales meeting during Bakery Showcase 2014 and your whole staff benefits from Canada’s most important industry event.

Providing an Audience of quality and quantity

• Bakery Showcase 2014 will be aggressively promoted regionally, nationally and internationally through an extensive attendance campaign directed at key industry segments

Event promotional coverage will be achieved through:

• direct mail promotions, e-mail broadcasts and telemarketing campaigns against key industry segments

• media and trade journals will receive timely press releases and a targeted advertisement campaign will be implemented

• networking through BAC Chapter meetings

• communication through allied sales teams

Bakery Showcase 2014 is more than just a trade show

It will also feature Educational Sessions that will be held each morning before the trade show. As well, new feature areas will be conducted on the trade show floor.

Experience Toronto and the International Centre

For three days on May 4-6, the eyes of the baking industry are on Toronto. The site of Bakery Showcase 2014 was carefully chosen to ensure ease of access for local attendees while providing plenty of pre and post event options for out-of-town attendees.

• Toronto, a world-class city renowned for its entertainment and cultural activities.

• The International Centre is easily accessible by major highways, public transit, 5 minutes from the Toronto International Airport and provides plenty of free parking.

AUDIENCE PROFILE - % by occupation 2012

2012

EXHIBITOR PROFILE - % by product category

In 2012 over 4,250 industry professionals attended Bakery Showcase.

A highly qualified audience with authority, influence and most importantly, buying power – 88% of registrants indicated they had a role in the purchasing decisions for their company.

In 2012 the leading allied trades used Bakery Showcase to deliver their message directly to bakers.

Exhibit space rates

(price quoted in Canadian dollars excluding applicable taxes)

Minimum exhibit size is 10ft x 10 ft = 100 sq ft. Various sizes and configurations can be accommodated

Single In-Line Booth (10’ x 10’ unit) $2150

Corner premium (exposure on 2 sides) additional $250

$200 discount per 100 sq ft. for bulk space available for 400 square feet or more

BAC member will receive the following additional benefits:

$360 discount on every 10ft x 10ft = 100 sq ft. single in-line booth cost

Up to 30 cu.ft. of complimentary refrigerated or freezer storage space (a $150 value)

10 Additional complimentary attendee registration discount codes

Discount on hot link to company web-site (a $50 value)

EXHIBIT SPACE RATES INCLUDE:

Draped booth – 8’ high x 10’ wide backwall, 3’ high railing drape to aisle, excluding island booths

Materials handling from loading docks to booth (uncrating, assembly & spotting available at additional charge)

Removal, storage and return of shipping crates

24 hour perimeter security coverage

On-site refrigerated and freezer storage (user fee applies)

5 exhibitor badges per 100 sq.ft. (up to a maximum of 25 badges)

10 complimentary attendee registration discount codes per 100 sq.ft. (Additional codes available at discounted rates)

(hot link to company web-site available at additional cost; booths 400 sq.ft. or greater receive complimentary hot link)

Company listing in Official Show Guide published by Bakers Journal Magazine (if contracted & confirmed by printing deadline) or in On-Site Addendum (if contracted after Official Show Guide printing deadline and before April 25, 2014)

As a Potential Exhibitor ask yourself these questions:

• do you want to meet retail bakers, in-store bakers, foodservice bakers or wholesale/commercial bakers/ manufacturers?

• does your company do business or are you considering doing business in Canada?

• does your ingredient, product, service or equipment provide bakers with the tools to compete efficiently and effectively?

• is your company concerned about the rising costs of maintaining a sales force or are you finding it increasingly difficult to speak with bakers on a regular basis?

• If you can answer YES to any of these questions, bakers will want to meet with you on the exhibit floor of Bakery Showcase 2014

Raise the Profile of your company through sponsorship opportunities

Increase your visibility at Bakery Showcase with an event sponsorship. It’s a reliable cost effective way to increase traffic to your booth and enhance your company image before, during and after the event. Sponsorship also helps to differentiate you from the competition and is an ideal way to reinforce your significant presence and contribution to our industry.

Sponsorship information will be available shortly and all exhibitors will receive the information when it becomes available. Sponsorships are sold on a first come, first served basis.

The United Strength behind Canada’s baking industry

Baking Association of Canada (BAC) has something for each sector of the baking industry. It is through a strong network of bakers and allied trades that customer relationships will ultimately be strengthened. Allied membership in BAC is available on a national or provincial basis.

Benefits Include:

• Discounts on Bakery Showcase 2014’s exhibit space, BAC social events, seminars and correspondence courses

• Additional discounts and items included in Bakery Showcase Exhibit Booth Package

• Preferred exhibit booth placement at Bakery Showcase 2014

• Increased promotional opportunities through use of the BAC logo

• Subscription to The Bulletin, published 10 times a year and inserted into Bakers Journal magazine for distribution across Canada

• Access to BAC’s Member Only E-Bulletin

• Savings on supplier services such as insurance, travel, car rental and vehicle maintenance

Join Baking Association of Canada

Bakery Showcase 2014 is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.

BAC E-Bulletin Email News Service

This program carries top-of-the-line news on what’s happening in the industry with governments, services, BAC activities, etc.

The E-Bulletin is ONLY available to BAC Member companies and their employees. Don’t miss out on receiving time-sensitive news.

If you’re not currently receiving the E-Bulletin please email info@baking.ca to be added.

Baking Association of Canada

Upcoming Events

Bakery Showcase 2014

Canada’s national baking industry trade show and convention held every other year in the International Centre, Toronto (Mississauga) ON

Atlantic Chapter

September 9

Golf Tournament

Magnetic Hill Golf Club

Moncton NB

Ontario Chapter

September 17

Fall Golf Tournament

Station Creek Golf Club

Gormley ON

BC Chapter

November 15

Festive Night at the Races

Fraser Downs

Cloverdale BC

Limneo Austria

Bakery Technology Unit III

Giorgio Calorio

Bakery Technology Unit III

Debbie Hammell

Bakery Technology Unit I

Peter Stam

Bakery Technology Unit I

Meg Weymes

Bakery Technology Unit II

Angel Yi Yun Liang

Bakery Technology Unit II

For information on correspondence courses for baking industry employees and the Certified Bakery Specialist (CBS) program, please contact ext. 21 at the BAC office or check out our website at www.baking.ca.

BY SIMON FRANCIS

SAVING FOR RETIREMENT

How to better plan for your retirement when you don’t have the luxury of a guaranteed pension

Small business owners don’t have the benefit of guaranteed pension plans to fund their retirement. When they reach the age of 60 they may find their peer group winding down, planning their winters and arranging to spend time with grandchildren. Meanwhile they will contemplate having to work much longer, some into their 80s, just to ensure financial stability.

The trend to delay retirement is correlated to current financial markets.

Business owners are coached by their advisors to take sufficient salary to maximize their RRSP contributions. Currently the earned income threshold to maximize RRSP contributions is approximately $132,000, which can leave minimal cash flow for other retirement planning. There are a few disadvantages associated with RRSPs, and these include the restriction on eligible investments that can be purchased in the plan as well as minimum withdrawals from the plan at age 72.

When considering investments, generally investors will want their portfolios to be more conservative in later years. Unfortunately the return on safe investments such as GICs, T-Bills, etc., is very low, resulting in a lower annual income stream on the principal investment. This means business owners will have to work longer to build their nest eggs.

The winds of change have blown in a new concept that utilizes a corporation to assist with retirement planning. The main benefit of this strategy is a tax deferral. Let’s assume a Canadian Controlled Private Corporation with taxable income of $500,000 taxed at favourable small business rates of 15.5 per cent. Also assume that a portion of the income is available for investment as it is not needed for day-today requirements. With the highest marginal personal tax rates at 46 per cent, approximately 30 per cent of tax is deferred by leaving money in the corporation.

Other benefits of using a corporation for planning your retirement include the ability to income split with a spouse, who if he or she is a shareholder with no other income can receive approximately $40,000 of tax-free dividends. A corporation also provides the opportunity to choose when funds are withdrawn from the corporation to pay for retirement expenses. This allows for funds to be withdrawn from the corporation during retirement years when personal tax rates are generally lower.

In addition to having more money to invest, there is increased flexibility with funds held in the corporation. For example, investments such as rental properties and shares in other private corporations are commonly purchased. These investments would not qualify as eligible investments in RRSPs. The benefits of these alternative investments are that they usually yield a higher annual return and can appreciate more over time.

The flexibility of a corporate retirement plan over a personal one includes the use of pension and other products that are not available as individuals. “Individual pension plans” (IPPs) and “retirement compensation arrangements” (RCAs) are plans that

would otherwise not be available to an individual. The major benefit of these plans is that contributions to catch up to an arranged target return are a tax-deductible expense to the corporation.

Knowing that the Canada Pension Plan and Old Age Security will not be enough to help you enjoy a comfortable retirement, you need to start planning for the future. If your business is your only source of income, then it’s time to think about how you can use it both to help you save for retirement and as a means to leave money for your family. There is a major focus in the investment and insurance marketplace to create corporate plans that have the benefits of a defined benefit pension plan that can be tailored to the individual needs of you and your business. The key is to plan and speak to your advisor about your options. / BJ

Simon Francis is an audit and assurance partner at Fuller Landau LLP, Chartered Accountants. His practice focuses on helping business owner-managers achieve their growth plans. He can be reached at sfrancis@fullerlandau.com or by phone at 416-645-6583.

What kind of nest are you building for your golden egg?

drizzled caramel.

“Chefs are saying OK, let’s take the meringue and make it into the shape of a sphere, and cut out a piece of the meringue and have pools [of caramel] inside of it,” explains Measson. “Now, we are going to decorate this meringue with [pulled] caramel.”

Tip: Don’t change the dish fundamentally.

SPHERES

By modifying a dessert into a circular shape,

it adds a modern, trendy look with clean lines.

“Instead of rectangles or squares, anything circular and streamlined is really taking off in the bakery world,” says Measson.

Tip: The Cylinder, a form of a sphere, is very popular for chocolate bars and more.

BACK TO THE BASICS

Things such as fruit puree, dehydrated fruit, and edible flowers have been used to attract

more customers with the higher demand for “fresh” and “natural.”

There’s always a focus on fresh, natural ingredients like mint and lemon balm, says Erica Trabulsi, chef instructor and events manager for The Culinary Arts School of Ontario. Before it was just something chefs did, but now you see consumers get really excited about more natural items used as a garnish.

Chicago-based French Pastry School instructor Joel Reno says restaurants are using edible flowers to give their plated meals a more natural feel.

“Edible flowers are booming, the downside is that soon after buying them they need to be used,” says Reno. Make sure to put any unused flowers in a cooler to extend their shelf life, or use a moist paper towel. He adds that dehydrated fruit, and spreading fruit puree is very popular, especially on cakes.

Chantal Zimmer, owner of Calgary-based Purple Pastry Chef, says adding flowers into the ingredient list is a real conversation starter with customers since it is natural, and can reduce your sugar intake.

“The flower-based sauce can be used in cakes as a layer, which also [locks] the moisture in,” explains Zimmer. “It is also useful for frosting on cupcakes, and gives an excellent flavour.” She mentions that is common to pair floral with a spice.

Tip: Use elder or lavender flowers for a summer-fresh taste, and avoid heavy sauces. Do your research on edible flowers to find ones that are tasty such as violet or Johnny Jump Up.

NEW COLOURS FOR FRUITS AND VEGGIES

Exotic, bright, and stand out colours in garnishing is always popular to get people oohing and awing at your shop windows, but farmers have taken it to a new level this year.

“[They] are producing vegetables and fruits of different colours such as golden raspberries or white strawberries,” says Trabulsi with excitement. “It is based on a special way that farmers grow it, kind of modified, but it’s not done with chemicals or anything like that. It’s the way that the farmers are applying the sunlight that prevents the [fruits and vegetables] from turning to its natural colour.”

Tip: Add some of these inventively coloured fruits to make your dish pop, particularly if the dish is majority chocolate or sugar focused (as opposed to fruit or sauce focused) and is without much colour.

FRUIT CARAMELS

If you are looking to reduce sugar in your desserts, fruit caramels help do the trick since most of the sugar is naturally occurring.

“The fruit in the caramel is used to balance the sweetness while also reducing sugar,” says Measson. “You do this by adding a fruit puree while boiling the caramel to make a sauce, filling, or a soft caramel.”

Tip: Match the fruit of the puree with the feel of the dish (exotic, local, etc.).

MIX AND MATCH

People are pushing the envelope for an unorthodox menu items full of creatively paired up ingredients to make a surprisingly delicious dish.

“Chefs are pairing up different temperatures, textures, and flavours,” says Julie Montgomery, cake decorating and baking chef at Bonnie Gordon College of Confectionery Arts. The dishes look more simplified, but since they incorporate ingredients that are usually never paired up it takes plenty of innovation and testing.

Montgomery provides an example: While at a Toronto-based restaurant she received an organic plating of soft meringue in free form shapes all around the plate, lightly torched. To accompany this, were deliciously crisp duck fat sable cookies, drops of Yuzu curd around the plate, and cold, wild Ontario blueberry coulis.

“I enjoyed the mixing of the saltiness and earthiness of the cookie with the sour freshness of the Yuzu, and coolness of Ontario blueberry coulis with the slightly warm chewiness of the torched marshmallow,” she complimented.

Tip: Be wary of what flavours, textures, and flavours you choose to use on a dish as it can be very good, but also very bad. Perfect your items several times before actually serving.

MODERN MEETS RUSTIC

An antique plate with a modern presentation is thriving in the baking world, as people seek a mix between the old and the new.

Chefs around the world are taking dishes and making them look modern, but placing them on rustic, artisan, local-made plates, dishes, and bowls, says Reno. Small bowls in particular seem to be trending as well.

Tip: The local trend is expanding beyond food, so buy it locally, and look for earthy designs.

GOLD LEAVES

Gold leaves are making a comeback. It was a trend from the 1980s, but you see it making its way back into several different restaurants and bakeries adding that extra needed pizzazz.

This is a very useful garnish, especially if the chef uses more chocolate and sugar in their desserts, comments Dominique Ansel, owner of New York-based Dominique Ansel Bakery, via e-mail. The golden leaves will help make it pop that

much more.

Tip: Don’t use in excess, and focus this garnish on special event catering or special occasion cakes.

As a general rule this year, keep it natural and fresh.

“I’m finding consumers are branching off from an uninformed and casual feeling about what’s in their food to limiting their diets to more organic and healthy ingredients,” says Montgomery. / BJ

BY DIANE CHIASSON

JUMP OUT OF THE BOX

Here are six out-of-the-box marketing ideas to help your bakery attract new customers

As a bakery, your most effective marketing tool is your product. The smell of freshly baked cookies or bread is already a great temptation and a surefire way to get customers to walk into your operation and make a purchase. Your bakery should be using scent marketing to attract customers walking by, and your storefront window should be properly merchandised, and filled with your breads, pastries, cookies, cakes and other treats to visually tempt customers. However, it’s always a good idea to try out some new and original marketing ideas to help grow your business. Here are some fun and unique ideas to attract customers who have never been inside your store.

}HOST AN OPEN HOUSE

name and number is always displayed in a visible place.

OFFER BAKED GOODS TO SCHOOL BAKE SALES

Schools are always holding bake sales and other fundraisers. Consider donating your baked goods to their bake sales, or offer to be a sponsor at their spring fair. Make sure that your brand, address, website and phone number are displayed prominently. Schools are usually very open to hanging up your banner or displaying information about your business in return for your generous donation. This is a great way to get exposure to families in your neighbourhood.

HOLD A PIE-EATING CONTEST

There is something nostalgic about a pie-eating contest, and it’s a great way to bring the community together with

There is something nostalgic about a pie-eating contest, and it’s a great way to bring the community together with a fun event.

Use social media and/or distribute flyers around your neighbourhood to invite people to your bakery for an open house. At the event, offer free samples of your products, coffee and tea; and stack piles of your menu, business card, recipe cards and brochure for guests to take home. Give each attendee a $2 or $5 gift certificate to use on their return visit.

SEND A GIFT BASKET TO LOCAL OFFICES

Most businesses hold weekly or monthly breakfast or lunch meetings with their staff or clients. Consider delivering a free basket of freshly baked goods to the office buildings and businesses in your area with a copy of your menu, brochure and business card suggesting that they call your bakery the next time they have a meeting. If possible, include a magnetic business card so your bakery’s

a fun event. Work with your local business association to hold the contest on a date when there are other events to bring the community together like a local fair, or a sidewalk sale, etc. Either host the contest at your bakery, or supply the pies and hold the contest in your town square or wherever you will get the most exposure. Invite the mayor, or other local celebrities to participate in the contest, and be sure to host a separate contest for kids.

SELL PRODUCTS AT YOUR LOCAL FARMERS MARKET

Your local farmers market is a great place to get exposure for your bakery, as it gives you the opportunity to talk face to face with the people in your community. Offer your top-selling products, and be sure to provide lots of free samples. Ensure that your packaging includes your brand, website, address and phone number so customers know where to find your bakery during the week.

Delivering a free gift basket to local corporate offices may be just the ticket to get your bakery top of mind during their next breakfast or lunch meeting.

SELF-PUBLISH A RECIPE BOOK WITH GREAT PHOTOS

Take tantalizing photos of your top products and create a recipe book using online book publishing software like blurb.ca or lulu.com. Sell the book at your bakery, but also distribute copies of your book to businesses around your area like the doctor’s office, dentist office, hair salon, nail salon, etc. This will help give your bakery and your products exposure to new customers. It’s also likely that most home cooks do not have the time or the talent to recreate your baked goods at home, but they will see the photos of your products and think to visit your bakery.

Try out one of these fun and successful ideas for promoting your bakery next time you’re looking for a way to bring new people through the door. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for more than 30 years. Contact her by e-mail at chiasson@chiassonconsultants. com, or visit www.chiassonconsultants. com.

BY MICHAEL CHERNYAK

CHIA AND THE MODERN DIET

Since the Paleolithic era (and because the time period under consideration is only a few thousand years), humanity has evolved thanks to environmental and developmental changes rather than genetic modification. The evolving human interacts with the same genome as the hunter-gatherer did.

Over the last 200 years of industrial revolution and modernization, a major change has occurred in the human diet: essential fats and antioxidant vitamins and minerals have been manipulated. Essential fats are those that cannot be produced or exchanged within the human body; they must be extracted from food and are involved in human

gene expression and overall homeostasis. There are two types: omega-6 (Ð6) and omega-3 (Ð3). These two types compete against each other in human, fatty-acid, biological pathways. It is interesting to evaluate and test the most probable dietary ratios that existed between the two types of essential and conditionally essential fatty acids at the inception of our ancestor’s genome, for there is no obvious reason for a necessary change since then.

Wild animals, plants, and fruits were the major food sources available to our hunter-gatherer Paleolithic ancestors. Hunting is still practiced as a sport in some parts of the world, and contemporary scientists have measured the Ð6:Ð3

ratio that persists in untamed land environments such as the African Savannah. They discovered that adipose fats, which account for ±95 per cent of total fat in land-based animals, differ from species to species by their respective content in essential fatty acids (34 per cent in monogastric pig versus 8.5 per cent in ruminant antelope), but that their essential Ð6:Ð3 ratio consistently nears equilibrium [1,2] .

During human evolution, modern cereals and grains were scarce, and the food available to pre-agricultural humans was essentially wild and lean (meat, fish, leafy greens and plants, fruits, nuts, berries) and loaded with antioxidant vitamins and minerals. Under such

environmental conditions, it is generally estimated that the white adipose tissue of wild animals and game accounted for the major source of land-based dietary lipids and that the average Ð6:Ð3 ratio in that land-based diet was therefore close to 1:1 [3,4] .

Agribusiness (grain and cereal production) and food technology (fat and oil extraction) have dramatically changed the pattern of nutrients and lifestyles in the human regimen. Energy-dense, fat-rich foods and sedentary lifestyles have become standard. However, all things remaining equal in terms of essential principles (for example, energy intake equals energy expenditure, and taking into account proportionality, moderation and variety), modernization has induced a single dramatic change in the way essential nutrients are distributed [5]

Basically, modern foods are loaded with omega-6 fats, but are moderately to largely deficient in omega-3 fats, antioxidant vitamins, and minerals. It has been estimated that the modern Western

Chia

diet contains omega-3 to omega-6 essential fatty acids with a ratio ranging from 20:1 to 10:1, instead of 1:1 as it did in the Paleolithic diet [3]

The problem is that our genetic structure was not programmed to deal with ingestion of large amounts of omega-6 (when compared to omega-3). Today’s imbalance is partially being held responsible for what are called “modern chronic diseases” because we have too much pro-inflammatory omega-6 and too little anti-inflammatory omega-3 in our tissues. Chronic degenerative diseases such as cardio, cerebral and retinal vascular conditions, brain and autoimmune diseases, cancer, obesity, diabetes and bone loss have all been shown to have a strong inflammatory component.

Omega-3 belongs to a group of three fatty acids: docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and a-Linolenic acid (ALA). Chronologically, the studies on the health benefits alone or together with EPA preceded the interest in the potential beneficial effects of ALA. Recently, there has been an increased interest in this topic as we expand our understanding of ALA metabolism. First, ALA could be beneficial by simply acting as the precursor of EPA and DHA. As demonstrated, an increase of ALA consumption elevates tissue ALA, EPA and a fourth fatty acid docosapentaenoic acid DPA omega-3 content and, in some cases, DHA. Second, because ALA competes for the same metabolic enzymes as linoleic acid (LA), it interferes with the conversion of LA to AA (arachidonic acid), acting as a ‘nutritional brake’ to block further synthesis of AA to its proÐinflammatory eicosanoids. In doing so, ALA dampens inflammation by blocking the formation of the compounds that promote it. ALA may produce a benefit by its direct interaction with ion channels or nuclear receptors. Thus, similar to EPA and DHA, ALA may have numerous beneficial effects to promote human health.

In the end, based upon kinetic evidence, dietary studies with ALA, and human studies, the conversion of ALA to DHA by the liver and other specific DHA requiring tissues such as the brain, will provide ample DHA when sufficient ALA (>1200 mg/day) is consumed.

Mankind is growing – the world’s population is increasing, and is becom-

ing increasingly aware of the huge requirements for omega-3s and the health problems resulting from its deficit in human nutrition. Well-acknowledged international health organizations are aware that supplementing fish oil in the human diet cannot solve the omega-3 shortage in the modern food industry. A study published in the Canadian Medical Association Journal criticized the promotion of fish oil as a healthy food option because fish supply is under the

threat of over-exploitation, which is really the case. Identification of supply alternatives and solutions, as well as political changes, will be required to solve the omega-3 supply shortage issue. In this scenario, plant-based ALA sources play a vital role for a future consistent and sustainable omega-3 supply. Enter chia. The original energy food of the Aztecs, chia seed has been available to North Americans for some time now but only achieved main-

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Colette begins with the foundations: she illuminates step by step the process of constructing a multitiered cake, from determining serving sizes and choosing appropriate cake pans to making fillings, and ultimately stacking layers so they don’t tumble off the table. Cakes to Dream On also discloses insider tricks of the trade: Colette’s easy-to-follow instructions in techniques such as sugarwork, gumpaste, brush embroidery, and piping will help readers recreate the spectacular effects of this singular confectioner’s toolbox.

stream awareness when celebrity doctor Mehmet Oz featured it as one of the five supplements that you need as you age. Exceptionally rich in highly stable and bioavailable omega-3 fatty acids (63 per cent of total fatty acids are omega-3 essential fatty acids, contributing 20 grams of ALA per 100 grams of seed), chia is also an excellent source of antioxidants, fiber, vitamins B1, B2, B3, plus minerals such as phosphorus, calcium, potassium, iron, zinc and copper. So compelling are the health benefits and uses of chia that it recorded in excess of 350 per cent growth last year in the U.S., making it the top ingredient among all natural products, according to leading market researcher SPINS.

Innovations in the way chia is made available as a bulk ingredient have paved the way for launches in dairy, beverage, sauces, dressings and numerous other food categories. Bakery products, however, remain the foundation for chia uses and applications. Whether chia is in the form of a seed, oil or bran, it can be effortlessly added to breads, bagels, muffins, cookies, cakes and other fresh and frozen baked goods to deliver wholesome omega-3 fats and other important macro and micronutrients. Not all material is alike. When selecting quality chia, it’s important to evaluate a number of factors including product purity, traceability, growing and manufacturing certifications/accreditations, and stability in both supply and pricing. It’s your name on your product and taking the necessary steps to select a reputable vendor will go a long way toward strengthening your brand and your reputation as a bakery products supplier. / BJ

Michael Chernyak is President & CEO of CK Ingredients, a Toronto-based supplier of innovative functional and nutritional ingredients to the Canadian food, beverage and natural health products industry. Michael has been involved in the Canadian food and natural health products industry for seventeen years, and that I’ve contributed to various industry publications including Nutraceuticals World, Functional Ingredients Magazine and the Nutrition Business Journal. CK Ingredients offers a stable supply of chia seed, chia oil and chia bran from the world’s largest and most reputable grower. Visit www.ckingredients.com or e-mail office@ ckingredients.com for further details.

REFERENCES

1. Fincham JE,Woodroof CW, van Wyk MJ, et al. Promotion and regression of atherosclerosis in Vervet monkeys by diets realistic for Westernized people. Atherosclerosis; 66:205–230.

2. Parks JS, Lehner NDM, St Clair RW, Lofland HB. Whole-body cholesterol metabolism in cholesterol-fed African green monkeys with a variable hypercholesterolaemic response. J Lab Clin Med; 90:1021–1034.

3. Hayes KC. Diet and atherosclerosis.

In: KC Hayes, ed. Primates in Nutritional Research, New York, Academic Press, p. 181–198.

4. Melchior GW, Rudel LL. Heterogenicity in the low density lipoprotein of cholesterol-fed African Green monkey (Cercopithecus aethiops) Biochim Biophys Acta; 531:331–343.

5. Wissler RW, Vesselinovitch D, Hughes R, Turner D, Frazier L. Aterial lesions and blood lipids in Rhesus monkeys fed human diets. Exp Mol Pathol; 38:117–136

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WHY LOCAL IS A MARKETING ISSUE

The new definition of local food is a gamechanger

It was timely and untimely at the same time. As I sat down to write this column about the new national definition of local food, a beloved Toronto food shop devoted to local food announced “with a heavy heart,” that it needed to close its doors for the last time. In a touching farewell, Culinarium’s proprietor Kathleen Mackintosh transparently described what drove that final nail into her livelihood: “We simply don’t serve a critical mass large enough to be economically sustainable.”

That “critical mass” is the sweet spot to be serving regardless of your interest in local food. But if your business is driven by local food, if you want to increase your use of local products, or if you want to start making local food part of your business because you’re noticing that your customers care about it, a recent announcement by the Canadian Food Inspection Agency is valuable news for you.

}from Abbostford.” With the new definition, all these products can be considered local, including kale from Canmore and blueberries from Jasper. In Alberta, beef raised in Lethbridge will be local in Grand Prairie, 960 km away. In Ontario, peaches gown in Niagara will be considered local in Thunder Bay, 1500 km away. And despite the previous definition of local food, Eat Local Sudbury, a food co-operative, has been selling food produced within a 250 km radius because it’s often not possible to find locally grown food any closer.

Pre-empting the CFIA’s announcement by about a week, Quebec Premier Pauline Marois announced her food sovereignty position: “Quebec foods will be raised to the level of jewels of our economy.” (I bet that sounds even lovelier in French.) Her statement was made in support of an election promise to make 50 per cent of the food on every Quebecker’s plate

The CFIA has declared that food can be considered local if it’s grown, raised or produced within the province or territory, including 50 kilometres beyond the border.

produced or grown in that province.

Local food is a marketing issue because ultimately it comes down to a matter of labelling, and labelling is where you have the opportunity to tell the product’s story.

gold standard in labelling. Giving credit where credit is due always looks good on you, and you can’t get more accountable or transparent than that.

For greater perspective on this issue, it’s important to be aware that the local definition is part of a larger program to modernize food labelling generally because, says the CFIA, increased media attention on food has made consumers more aware and has increased their expectations. Watch for updates over the next 18 months.

The CFIA has declared that food can be considered local if it’s grown, raised or produced within the province or territory, including 50 km beyond the border. That’s a huge change from what was established in 1998. Under the old scheme, food was considered local if it was produced within 50 km of where it was sold, or in the same or an adjacent municipality.

There’s always been a bit of wiggle room on local food, but this new definition is game-changing. A quick look across the country will show just how much the game is going to change and shift the focus to provincial economies.

In the west, Vancouver Sun blogger Randy Shore writes: “[Under the old definition] Chilliwack corn could not be sold as local in Vancouver. Beets from Burnaby qualified, but not raspberries

In the east, according to a CBC report from Fredericton, food retailer Levi Lawrence says that 95 per cent of his inventory is grown or raised in southern New Brunswick. One product in particular does a brilliant job of showing what’s wrong with a local definition. He stocks a tofu made in Nova Scotia that uses certified organic soy beans from P.E.I. Since there are no similar products in New Brunswick, Lawrence believes this is the most local and sustainable tofu made in the area, which might be why it’s easy for the even staunchest purist to let him off the hook, especially since he posts a regional map in his store showing the location of each of his suppliers.

Geography in food labelling is an idea both sides of the debate can get behind. Naming the municipality, city, town, region or province where the food comes from can make local seem irrelevant. Why be vague if you can be specific? Naming the farmer, producer or artisan responsible for that food has become the

For a scale-based way to think about the new definition of local, it’s important to know that many provincial governments have mandated that their public institutions buy local. If your business is scalable, local can mean opportunity.

For an overarching way to think about local food in terms of how it impacts your business, it’s important to see that local is a labelling issue, and labelling is a marketing issue. Labelling of whatever sort – contents, nutritional data, provenance of ingredients – is fodder for your marketing, and if it isn’t, it should be. Does your flour have a story to tell? Where does your butter come from? Your eggs? Learning about a food’s provenance has a very positive emotional impact. Marketing exists at the crossroads of information and emotion. You want to be there. / BJ

Stephanie Ortenzi (www.pistachiowriting. com) is a Toronto-based food marketing writer.

Your New Go-To Source

Posted by Dawn Foods in Industry News

Welcome to the new Dawn blog! We know you don’t have time to scour the Internet for all the information you need, so we’re bringing it to you – one tasty post at a time.

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Creative Decorating Ideas

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We’re committed to helping you achieve your goals and move your business forward. o here’s one more tool to help you stir up success in a new way.