Issuu

2O21

ANNUAL REPORT

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CONTENTS 04 / BAC VOLUNTEERS 06 / CHAIR MESSAGE 06 / OPENING MESSAGE 08 / P UBLIC POLICY 10 / INDUSTRY OUTLOOK 14 / MEMBER BENEFITS 16 / SCHOLARSHIPS & BURSARIES 20 / B AKERY SHOWCASE 2022 EXHIBITORS 26 / CHAPTER NEWS

BAC VOLUNTEERS

T HANK YO U TO O UR VO LUN T EERS! ONTARIO CHAPTER COMMITTEE MEMBERS

BRITISH COLUMBIA CHAPTER COMMITTEE MEMBERS

Kate Tomic, Chair/Holiday Social

Gary Humphreys, Chair

Caldic Canada

Caldic

David Shutiak, Treasurer Packaging Machinery Concepts

Snow Cap

Vikram Chowdhury, Seminars

Tess Mitchell, Past Chair

Redpath Sugar

IMCD

Gary Franklin, Membership/Golf

Ralf Tschenscher, Secretary

Lantic Sugar

Lesaffre Corporation

Tony Llewellyn, Vice Chair

2021 BAKING ASSOCIATION OF CANADA BOARD OF DIRECTORS

Stephanie Jewell, Secretary

Harry Kool, Treasurer

Bakers Journal

COBS Bread

Erica Lupetto, Seminars

Martin Barnett, National Chapter

Baker Street Bakery

Representative Seraphina’s Oven

Chair

Peter Brimacombe, Membership

Past Chair

JC Madour, Chair Social Lallemand

Christian Boisvert, Member At Large Crosby’s Molasses Co.

Anthony Low Sin, Member at Large Dawn Foods

Tom Mattes (on leave) Del’s Pastry

Sheri Castellarin, Entertainment

George Brown College

Louis Bontorin Calgary Italian Bakery

Northview Church

Kate Nugent, Chair Education

EXECUTIVE COMMITEE

Snow Cap

Treasurer

Brad Turner Cinnaroll Bakeries

Rita Gower, Education Vancouver Island University

Vice Chair

Derek Mantha Costco Wholesale Canada Ltd.

Gordon Groening, Entertainment BakeMark

Gerry Van Beek, Director at Large Saginaw Bakeries

Dominique Bohec

Jack Kuye, Director at Large Valley Bakery

Island City

Mike Raftus (Chapter Chair)

Lallemand

Dimitri Fraeys

BakeMark

Le Conseil de Boulangerie Québec (CBQ)

Kevin Zarrillo, Director at Large

Blair Hyslop

Jon Tuttle, Director at Large

Ardent Mills

Boulangerie Humanité

Michel Dion

Jesse Lamb, Director at Large

ATLANTIC CHAPTER

DIRECTORS

Baker’s Workshop

Alan Dumonceaux NAIT

Kate Nugent Humber College

Puratos

Mrs Dunster’s

Matt Cimon, Director at Large Portofino Bakery

BAC STAFF

Nicole Higgins, Director at Large

Martin Barnett

Kim Perreault

Executive Director & GM

Administrative Assistant 888-674-2253

Big Deal Ingredients

Tomasz Hoekstra, Director at Large IREKS

Pierrette Buklis Director Technical and Nutritional Policy (Retired)

TECHNICAL & NUTRITIONAL POLICY COMMITTEE Joelle Proulx, Chair

Maria Darroch

Bozana Grasilovic

Al Mazrouy

Lallemand

Puratos

Give & Go Prepared Foods

Del’s Pastry

Sheilagh Arney

Diljiv Dha

Gord Harrison

Jasmine Monette

ADM

COBS Bread

CNMA

Lallemand

Jennifer Bedworth

Neelam Dhull

Tembi Harvey

Rebecca Steen

Rich Products of Canada

Give & Go Prepared Foods

Caldic Canada

Pierrette Buklis

Farah Dib

Mike Hudson

Dunja Sumanac

rtd

Lallemand

Tim Hortons

Jasmine Caufield

Jennifer Eynon

Julie Istead

Julie Tannahill

Calgary Italian Bakery Ltd.

Rich Products of Canada

Puratos

Bäckerhaus Veit Ltd.

Jacinthe Côté

Marta Flynn-Laszczewski

Jenny Manalo

Lallemand

Caldic Canada

Give & Go Prepared Foods

2021 BAC ANNUAL REPORT | www.baking.ca

Peter Jacobs

CHAIR MESSAGE

FROM THE CHAIR Dear Valued BAC Members, Welcome one and all to our Annual Report and a summary of BAC’s recent activities. This spring marks an emergence from a long, difficult period. To celebrate, we would like to dedicate this issue to Canada’s resilient baking industry and the countless individuals who persevered through such a challenging environment. In these pages, you will find stories about bakeries and pastry shops in diverse corners of our country. You will see reports from our Chapters and affiliates on in-person events, something we’ve all missed over the past two years. We’ve also included profiles on some of the volunteers who have kept our Chapters going. They are the conduits between our national office, local

Louis Bontorin Calgary Italian Bakery Ltd. BAC National Chair

bakers and our baking and pastry students. With this up-and-coming trained talent entering the fold, the future of our industry is in good hands. Expansion of our membership is central to the strength of our association. I am happy to announce that a broad slate of partners has jumped on board to offer an array of member benefits. We thank you for renewing (or signing up) for your membership; your support keeps us going. Meanwhile, our advocacy work continues as we tirelessly represent both big and small bakeries in their navigation of government regulations. Please see an update of this work in this issue. No pastry represents our country and industry better than the quintessential butter tart depicted on the front cover of this issue. Let us hope that this next year brings sweet opportunities to all our members! Please do not hesitate to reach out if I can be of any assistance. Sincerely, Louis Bontorin, BAC National Chair

2021 BAC ANNUAL REPORT | www.baking.ca

OPENING MESSAGE

FROM THE EXECUTIVE DIRECTOR Dear BAC Members, It gives me great pleasure to welcome you all, members and non-members alike, to our BAC Annual Report. Enough has been said about the difficult times we have been going through globally and industry-wide; as bakers we have a resilience that has seen us navigate stormy waters in the past. It is comforting to see the baking industry come together to support each Martin Barnett,

Executive Director & General Manager of BAC

other, as well as feed our communities. The Baking Association was not shielded from the adverse consequences of the pandemic, and without revenue from the popular Bakery Trade Showcase in 2020/21, the board of directors reluctantly, and with much handwringing, made the decision to downsize the administrative operations to reduce costs. We are now working remotely and quickly adjusted to develop a transitional plan to not only maintain services to our members but also to expand and develop new and exciting programs and baker engagement initiatives. We have enhanced our membership programs and enlisted partners who will offer expanded benefits. We also welcome a whole new raft of specialty bakers, whose initiatives are explained in expanded detail in this report. Our association thrives only with the support of our members, and we thank you for continuing (or commencing) your alignment with the BAC. The Baking Association recognizes that a healthy future for our industry relies on a well-trained workforce. To these ends, we continue to champion expanded technical and business training through our involvement with national and provincial training authorities, industry, and students. Sincerely, Martin Barnett, BAC Executive Director & General Manager

About Martin Barnett Martin has been immersed in the Canadian baking industry since 1977. Formerly running medium-size wholesale and retail bakeries in Victoria, B.C., Martin transitioned to work for the Fairmont Empress Hotel while studying for his Instructors Diploma. He joined Vancouver Island University in 2002 and became Chair of the Professional Baking and Pastry Arts program, while also sitting on the University Senate. After retiring from VIU in 2018, Martin launched Seraphina’s Oven, a small artisan baking, training and consulting business. He has been involved with the Baking Association of Canada both provincially and nationally since 2005 and as a director since 2012. 2021 BAC ANNUAL REPORT | www.baking.ca

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TECHNICAL, NUTRITIONAL AND REGULATORY UPDATE FAREWELLS & NEW APPOINTMENTS

In 2021, we said farewell to two TNP Directors and the BAC is in the process of appointing a new leader for this important position. We would like to offer our thanks to Johanne Trudeau, our long-serving director who retired last March, and to Pierrette Buklis who served as interim until February of this year. We have also said goodbye to Carolyn O’Brien (Gruppo Bimbo) who served as our TNP committee chair and welcomed Joelle Proulx (Lallemand) to the role.

FOOD AND BEVERAGE CANADA In keeping with its mandate to engage on all levels of advocacy for its members, the BAC is pleased to announce it has joined Food and Beverage Canada - Aliments et boissons Canada (FBC-ABC) as an associate member. It was an easy decision for the BAC board of directors as Ottawa-based FBC-ABC is positioned to engage with all branches of government on many shared initiatives that impact our food, beverage, and baking industries. FBC-ABC strives to unite the voices of Canada’s food and beverage manufacturers around our core issues: labour, innovation and regulatory agility. FBC and BAC co-brands ‘News from Ottawa’, which it sends to all Baking Association members, while also promoting the common issues facing the sector on social media. GROCERY CODE OF CONDUCT Following up from 2020 when grocery retailers once again implemented arbitrary and unfair fee increases on food processors and other vendors, BAC’s opinion is that retailers’ use of arbitrary fees and deductions, and lack of adherence to terms of contracts, have created a climate of uncertainty, which is a disincentive for investment in Canada’s agri-food sectors. BAC also pointed out that these new fees were coming at a time when the food supply chain has been significantly impacted by COVID-19 and other supply-chain and weather-related issues and many food processors were already dealing with significant changes to Canada’s restaurant and hospitality markets. BAC called for the introduction of a new Grocery Code of Conduct like that in the U.K. to put limits on these unfair retail practices. BAC’s voice, and others, has resulted in the Federal, Provincial and Territorial Ministers of Agriculture and Food initiating a review of the matter of retail fees and options in response to those practices. We continue to monitor the Grocery Code of Conduct working group (an affiliation of large retailers and food producers working to craft the new more equitable code). At press-time we understand that our concerns regarding the schedule and accessibility to the working group have been heard. For the Canadian Grocery Code of Conduct to be legitimate it must embrace input from producers. We look forward to continuing to work with all stakeholders to bring this code to fruition.

2021 BAC ANNUAL REPORT | www.baking.ca

PUBLIC POLICY SINGLE-USE PLASTICS Six categories of single-use plastics will be banned at the end of the year. Although these categories do not affect our production bakeries, they do affect those smaller businesses that serve take-out and coffee. We have provided a response to the tabled legislation insisting that the concerns of our members be considered. Our message stated: We are deeply concerned about preserving the natural environment that enables our agricultural leadership and is home to the Canadian families who enjoy our products. While BAC supports efforts to reduce Canadians’ dependence on plastics, we do have concerns about the current proposal to ban certain plastic products. BAC and its members are further troubled that several other avenues of responsible action have been overlooked or diminished in importance in this proposal. BAC is advocating for government support, not only to our members who will incur costs in this transition, but also to adequately fund the research needed to develop new sustainable alternatives. NUTRITIONAL LABELLING AND CFIA MODERNIZATION BAC is actively involved in all food labelling initiatives including Front-of-Package Labelling, the upcoming Nutrition Labelling compliance date, and the CFIA proposed changes to food labelling (e.g., common names, dealer address and date markings). BAC continues to advocate that CFIA and Health Canada work closely together to align and coordinate all food labelling initiatives, meaning an extension of the current 2021 date for nutrition labelling. INGREDIENT ISSUES BAC responds to ongoing supply chain issues to ensure bakers can access the ingredients they require. BAC continues to provide leadership in identification of challenges for Canadian food companies and supply chains to retain market access to the U.S.

VOLUNTARY SODIUM REDUCTION INITIATIVE Salt intake continues to be an issue with Health Canada. BAC influenced the 2020-2025 targets taking into consideration the current Canadian and international contexts as well as discussions with industry stakeholders, including BAC. During meetings between Health Canada and the BAC Technical and Nutrition Policy Committee, technical and food safety challenges were clearly identified, and BAC reminded Health Canada that the previous voluntary targets were aspirational, not realistic nor achievable. CFIA SAFE FOOD FOR CANADIANS REGULATIONS BAC is actively engaged in ensuring that the baking industry is ready for the implementation of the final Safe Food for Canadians Regulations (SFCR). As a voice for the industry, BAC can contact the CFIA to engage on issues on behalf of its members. As a member of the Canadian Supply Chain Food Safety Coalition, BAC continues to support a “second round” of consultations to SFCR on needed amendments. These revisions would be intended to clarify interpretation of the Act and the applicability of the Regulations. TOWARD RESTRICTING UNHEALTHY FOOD AND BEVERAGE MARKETING TO CHILDREN Although this issue died during the last government, it has been reintroduced in this parliament. BAC continues to oppose the inclusion of packaging, display, and promotional items to be part of the restriction to marketing to children, supporting a restriction like the Quebec model. BAC continues to work with industry partners and government officials to offer a responsible alternative which won’t lead to future nutrient deficiencies in children.

2021 BAC ANNUAL REPORT | www.baking.ca

A NEW ERA BEGINS What’s ahead for Canada’s diverse and resilient bakers Despite COVID-19 restrictions and the shortages that impacted operations in 2021, it wasn’t all doom and gloom. Below are some vignettes from BAC members that paint a hopeful picture of Canada’s baking sector as it emerges into the post-pandemic era.

10 | BURNT HONEY My name is… Kara Shedden and I co-own Burnt Honey Dessert Company in DESSERT COMPANY Nanaimo with my wife, Fiona Shedden. I completed the Baking and Pastry Arts Nanaimo, B.C. program at Vancouver Island University in 2016. From there, I was on a fast-track to absorb every piece of knowledge I could about ice cream and macarons to open our little shop in February of 2019. At Burnt Honey, we focus on using local ingredients, being environmentally conscious, and making everything we can in house. I love this industry because… there is a never-ending wealth of knowledge out there to be discovered, and things are forever changing. Baking is both exciting and challenging. It’s creative, and one giant science experiment that hopefully goes right! Sometimes you have happy accidents, and sometimes you just have accidents. I appreciate the people in this industry because we lean on one another for support and share knowledge openly. Operating during the pandemic was… not always easy, but we were fortunate that our doors stayed open, and we were able to keep serving our loyal customers. Very quickly during the first shutdown, we flipped to a delivery model and focused on creating excitement for our customers while they were all at home. Things have reopened, but we continue to encounter challenges with sourcing certain ingredients due to labour shortages within other businesses. The cost of products has gone up significantly, and at times it’s been hard to navigate the emotional reactions of our customers. Having to cut back on the number of staff in our very small shop while dealing with the shortages hasn’t been easy. One trend I expect will continue is… the “support local businesses” movement. The challenges of the past two years have taught us the importance of spending our hard-earned money locally and investing in our economy at the community level. I hope this energy continues and strengthens! My outlook for the future is… optimistic. In terms of personal goals, our plan is to have a bigger shop in the next two or three years so we can add a few more exciting ice cream- and macaron-themed items to our offerings. 2021 BAC ANNUAL REPORT | www.baking.ca

INDUSTRY OUTLOOK

THE WILD FLOUR My name is… Nicholas Veriker, and I’m the General Manager at Wild Flour Bakery on Bear Street in BAKERY Banff, Alberta. Baking has a proud lineage here that can be traced back to the late 1880s, when a young Banff, Alberta baker named Athanase Laurendeau moved to Banff from Montreal and set up the area’s first bakery. The home he built for his family, known as the ‘Old Crag Cabin’, sits just outside our front door. Hanging on our wall is an original sign for the Kwong Lee Restaurant & Bakery, which operated one block over from 1905 through 1911. Kwong Lee came to Canada during the development of the CP rail line, and his shop sign, discovered on-site during construction of the Wild Flour, reminds us of the town’s cultural heritage and the international population that has contributed to the Banff community over the years. I love this industry because… working in a bakery is great fun! Your coworkers are people from all different backgrounds who come together to produce magical and delicious products. A day in the bakery isn’t spent sitting at a desk—you get to be active and social while you work. There’s a great sense of pride in seeing your team’s creations fly off the shelves, knowing “We made that!” The aromatics at a bakery are second to none. Being surrounded by the smell of fresh bread and baked goods every day is fantastic. The

IN A 2021 SURVEY, industry is full of advancement opportunities. Also, bakeries build community. A bustling bakery is a great spot to unwind and meet with friends or chat with neighbours. What a BAC MEMBERS treat it is to sit in our courtyard on a sunny day and see the smiling faces come and go with baguettes, fresh sourdough, or delicate confectioneries. RATED LABOUR Operating during the pandemic was… stressful due to the ever-changing provincial SHORTAGES health restrictions. I dedicated a lot of time and effort to supporting my team, keeping morale high, and putting the necessary measures in place to keep my staff and guests (AND ASSOCIATED safe. Staffing was often a big challenge. There were many times I’d find myself with gaps in the schedule due to someone coming down with symptoms or having been in close with a person who’d tested positive. This required a lot of quick thinking and COSTS) AS THE contact flexibility. A shortage of applications coming in during the pandemic was problematic. had to work extra hard to meet the customer demand with what felt like a skeleton INDUSTRY’S We crew. It wasn’t unusual to see managers making coffee or bread bakers operating the till. hardworking team ultimately pulled it off, and we were able to keep our doors open. MOST PRESSING Our Supply-chain issues and the rising cost of goods have been an ongoing challenge with ISSUE. dairy up 16 per cent, and the price of wheat expected to rise.

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One trend I expect will continue is… the shift to ordering in advance to reduce time spent in stores. At the Wild Flour, we are learning how to best manage and balance online/ phone-in orders with those placed in person. Implementing the right systems to help meet these demands is paramount to ensuring customer satisfaction. My outlook for the future is… a positive one. We have already seen visitation at our bakery increase remarkably since the easing of provincial health restrictions. February sales matched pre-pandemic numbers and March shows no sign of slowing down. Our location is likely to thrive as tourism resumes in the National Park. Also, keeping up with food trends will help us maintain an advantage. There is a growing desire amongst consumers to move away from highly processed products (supermarket buys), which is good news for artisan bakeries such as ours. Evolving our production to include more vegan and gluten-free items will help keep us popular amongst health-conscious consumers.

2021 BAC ANNUAL REPORT | www.baking.ca

CRUSTY BUN My name is… Andi Ingenfeld and I co-own three Crusty Bun BAKERIES bakeries in Manitoba along with my wife Frieda Brandt. We Winnipeg, Manitoba specialize in German/European baking, offering everything from bread, buns, cakes, sandwiches, soup and sweets. All our products are made from scratch, and when making our bread and buns, we use the slow baking method (slow fermentation over night). All of

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our bakeries have an open concept with a cafe where our customers can sit and watch the bakers do their work. I love this industry because… we get to produce and sell all our products in one day and see the result of our labour daily. Operating during the pandemic was… challenging, especially during lockdown when we were forced to close the cafe and could only stay open for take-out and curbside pick up. We managed to increase our sales for bread and buns, as well as for ready-made sandwiches. Other challenges have been the increase of raw material costs, and the increase in wages. Since the pandemic, it seems to get harder and harder to find people who want to work (the government hand-outs for such a long time did not help). A trend that will likely continue is… people’s desire for fresh baked goods made from scratch and the desire to eat out again. My outlook for the future is… cautiously optimistic, especially in the short-term. Again, inflation and staff shortages will be the challenge for all bakeries in the future.

2021 BAC ANNUAL REPORT | www.baking.ca

BROADENING OUR MEMBERSHIP BAC has grown and changed with new benefits and ways to save!

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An advocate for our industry, BAC is a national association governed by its members. Our purpose is to empower bakers in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking. Throughout the past year, we have been working on enhancements to our membership and educational initiatives. On the membership side, there has been a renewed interest to re-embrace the Alberta Chapter as well as create a new Prairie Chapter. We think that this initiative is worth pursuing; the groundswell of new bakeries, pastry shops and affiliates need a voice and engaging with a local chapter is an excellent way make that happen. It is also important to recognize that the future of our industry is with our post-secondary baking and pastry students. Nurturing their creative, supporting them with their studies and offering well-paying industry jobs will ensure that our human resource challenges will be assuaged. With the board’s approval, the BAC will be offering a free membership to all post-secondary students enrolled in a full time or Red Seal apprenticeship baking or pastry program in Canada.

WE HAVE EXPANDED OUR MEMBERSHIP CATEGORIES TO INCLUDE:

Hotels and Resorts that

Artisan Bakeries

Pâtissiers

Market bakers

Pizza makers

have pastry kitchens

Chocolatiers 2021 BAC ANNUAL REPORT | www.baking.ca

BAC MEMBER BENEFITS

There has been a very modest increase in fees, but given they have not risen in 25 years, we think this is appropriate, especially since some of the benefits offered by our partners offer substantial savings. We are ‘this close’ to launching our new membership registration and renewal portal. With the help of our friends at Annex we have created a much more user-friendly digital form and payment method. To go along with this initiative more partners have jumped on board to enhance our member benefits. We can now tell you (without disclosing any names) that they include group and health insurance, general business insurance, credit card payment and point of sale service, mobile telephone providers, carrental, and hotels as well as affiliations with other associations offering baking specific educational benefits for our members. We have made it easier to access our membership page by creating the QR code above. A quick scan will take you right to the BAC Member webpage. The BAC’s mandate is to represent ALL Canadian bakers, large and small. If you would like to join as a member, have a question, or would like to volunteer in any of our initiatives, please contact mbarnett@baking.ca or visit our website www.baking.ca

MEMBERSHIP BENEFITS PACKAGE INCLUDES:

15 | 01/ Discounted access to the

02/ Technical & nutritional

03/ Talent attraction and

04/ Savings on insurance

Bakery Showcase and chapter

policy updates

development opportunities

plans available through

events

Gallagher General Insurance

05/ American Bakers

06/ Free one-year

07/ Exclusive payment

08/ Rogers cellular

Association education & training

membership to the Bread

processing rates through

member rates

opportunities

Baker’s Guild of America

Fidelity Payment Services

“TO EMPOWER OUR MEMBERS IN PROVIDING NUTRITIOUS AND DELICIOUS BAKED GOODS TO CONSUMERS IN CANADA AND AROUND THE WORLD THROUGH LEADING PUBLIC POLICY, KNOWLEDGE TRANSFER AND NETWORKING.” 2021 BAC ANNUAL REPORT | www.baking.ca

THE FUTURE OF BAKING Annual scholarships and bursaries

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BAC Chapters have a proud history of supporting education. Through our annual scholarships and bursaries, students enrolled in several of Canada’s leading baking programs have benefitted from receiving funds towards their training and education. Our 2021/22 LEAH S. HAYWOOD scholarship recipients include:

Vancouver Island University

Leah grew up in Winnipeg, Manitoba. She is passionate about sustainability and environmental issues, which led her to pursue her master’s degree in International Environmental Studies at a university in Norway. After graduating, she and her husband Trond moved to Vancouver Island, where she spent several years working in the environmental field. In February 2020, Leah gave birth to her first son, Bjørn. Three weeks later, the COVID pandemic was declared. It was a period of upheaval and uncertainty, but Leah seized it as an opportunity to reinvent herself. She moved her little family to Nanaimo, BC, and enrolled in the Professional Baking program at Vancouver Island University. At VIU, Leah excelled. She graduated at the top of her class and was awarded several scholarships, including one from the Baking Association of Canada’s BC Chapter. This funding was invaluable. It helped to support her family while she was a full-time student, allowing her husband to be a full-time father. Leah’s dream is to combine her passion for sustainability and her love of Scandinavian culture and open a specialized Scandinavian bakery on Vancouver Island.

2021 BAC ANNUAL REPORT | www.baking.ca

BURSARIES

HUMBER COLLEGE Kiaya Harkness, Second Year Student, Baking & Pastry Arts Management Diploma program, RECIPIENTS Faculty of Business “Being the recipient of the BAC Ontario Chapter scholarship fills me with an immense sense of pride and validates the hard work I’ve been doing. This support is crucial to staying on track and achieving my academic goals and honestly, I can not thank you enough for believing in me and offering this support.” Quan Truong, Second Year Student, Baking & Pastry Art Management Diploma program, Faculty of Business “Receiving this scholarship made me so happy and has had a huge impact on me. I can use the award funds to buy my special tools to practice my decoration skills at home and can register for more courses on cake decoration. By awarding me this scholarship, you encouraged me to try my best in this field and I will remember this scholarship forever.”

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2021 BAC ANNUAL REPORT | www.baking.ca

Next Generation Puratos: Moving the Planet Forward Encompassing everything Puratos stands for, ‘Food Innovation for Good’ encapsulates our ongoing ambition to continue and further increase our positive global impact for future generations. “Our new identity underlines our unwavering commitment to our customers, employees, partners and consumers, and to further accelerating the growth of our business and that of our customers’.” says Sophie Blum, Puratos Chief Marketing Officer. “As the implementation of our new identity begins, our worldwide community of modern marketeers will leverage data, digital and artificial intelligence tools and techniques to engage and support our customers, helping them successfully stay ahead of the curve by collaboratively creating innovative food solutions for the health and well-being of people everywhere.”

Towards a More Sustainable Business As much as possible, we align our efforts to minimize the impact of our activities. This is not just in terms of product manufacturing, but throughout our whole operation, including the sourcing of raw materials, packaging, warehousing, shipping and delivery. These commitments are based both on our convictions and also reflect what our customers and consumers expect from us.

With our new identity, we hope to reinforce our message that Puratos is a trustworthy, progressive and ethical brand. We remain committed to tackling some of the most significant issues within the food industry and remain dedicated to creating change that matters to move the planet forward through sustainable actions. Blum also adds: “Sustainable entrepreneurship has been high on our agenda for many years. We believe that as a responsible food business, it is important to deliver life-changing social contributions wherever we operate. We already have a range of initiatives in place to support this. Our Cacao-Trace program is helping cocoa farmers worldwide increase their income, thanks to the production of superior-tasting chocolate through the mastering of the fermentation process. This is just one example of how we are fulfilling our deep-rooted ambitions to implement and adhere to a sustainable, respectful and balanced operating model and we will continue working towards this in 2022 and beyond.”

Responsible Sourcing At Puratos, we know that responsible sourcing is key to ethical trading and that consumers are right to be concerned about where their food comes from, how it is produced, and how it is sourced. As a result, we make sure that we collaborate and keep an open dialogue with the people involved in our supply chain.

Product Heritage While Puratos always aims to be a reliable partner in innovation, we also believe in preserving traditional ways of making bread, cakes and chocolate. Bringing these ideals together allows us to serve our customers, in the best way possible, by adding value to tradition.

To learn more about our new brand identity or our products, please visit www.puratos.ca

FOOD Innovation for GOOD

We believe food innovation is energy for good, and that is why we are constantly striving to grow our positive impact with the creation of innovative food solutions that promote health and well-being and steadily move businesses, customers, people and the planet forward.

CANADA’S NATIONAL BAKING INDUSTRY EVENT TORONTO

2020

Trade Show & Conference

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BAKERY SHOWCASE 2022 EXHIBITORS Welcome back to our premier annual event Join thousands of industry professionals from bakeries across Canada at this year’s Bakery Showcase in Toronto. BAC would like to acknowledge the support of our valued exhibitors, sponsors and attendees at our first in-person trade show and conference since 2019.

AB Mauri www.abmna.com

Alpha Poly Corporation www.alphapoly.com

Atmosphere www.atmosphere.tv

Abbey Equipment Solutions www.abbeyequipment.com

Altro Canada Inc. www.altrofloors.com

Axiom Industrial Solutions www.axiomtrades.com

ABI Ltd. www.abiltd.com

Home AMF Bakery Systems www.amfbakery.com

Azelis Canada www.azeliscanada.com

Abell Pest Control Inc. www.abellpestcontrol.com

Apex Motion Control www.apexmotion.com

BakeMark Canada www.bakemark.com

ADM Milling Company www.adm.com

Apple Valley Foods www.applevalleyfoods.com

All Gold Imports www.allgold.ca

Ardent Mills www.ardentmills.ca

Alfa Cappuccino Imports www.alfafoodservice.com

AstroNova www.astronovaproductid.com

2021 BAC ANNUAL REPORT | www.baking.ca

BAKERY SHOWCASE 2021 EXHIBITORS

Bakels – Aromatic Inc. www.bakelsusa.com

Chinova Bioworks www.chinovabioworks.com

Edde Almond Paste www.edde.ca

Bank Brothers Sustainable Ingredients www.bankbros.com

Chocolate SMET Canada Inc. www.smet.be

Econolease Financial Services www.econolease.com

Bettendorf Stanford Inc. www.bettendorfstanford.com

Contemar Silo Systems Inc. www.contemar.com

Enjay Converters www.enjay.com

Blendtek www.blendtek.com

CRS Vamic www.crsvamic.ca

Eurogerm USA www.eurogerm-usa.com

Buhler Inc. www.buhlergroup.com

Dawn Food Products (Canada) Ltd. www.dawnfoods.ca

Farm Credit Canada www.fcc-fac.ca

Bunge Canada www.bunge.com Burnbrae Farms Limited www.burnbraefarms.comen Burt Lewis Canada Inc. www.burtlewiscanada.ca Caldic Canada Inc. www.caldic.comen-ca Chicago Metallic Bakeware www.cmbakeware.com

Dealers Ingredients www.dealersingredients.com

Fancy Pokket www.fancypokket.com

Decopac www.decopac.com

Foley’s Candies Limited Partnership www.foleyschocolates.com

Dempsey Corporation www.dempseycorporation.com

Fidelio www.commsoft.ca

Drader Manufacturing www.drader.com

Formost Fuji Corporation www.formostfuji.com

Ecoma Organics Ltd. www.ecoechoethical.com

Fortress Technology www.fortresstechnology.com

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2021 BAC ANNUAL REPORT | www.baking.ca

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Foodtools Central Inc. www.foodtools.com

JAC Machines www.jac-machines.com

LorAnn Oils Inc. www.lorannoils.com

G. Cinelli Ovens www.cinelli.com

Just Instruments Inc. www.justinstruments.net

L & M Bakers Supply www.lmbakersupply.com

Globe POS Systems www.globepos.ca

Kasco Canada www.kascocanada.ca

Malabar Super Spice www.malabarsuperspice.com

Gumpert’s Canada www.gumpert.com

KLR Systems www.klrsystems.co

Margarine Thibault www.margarinethibault.com

Handtmann Canada www.handtmann.ca

Kwik Lok Ltd. www.kwiklok.com

Marsia Foods Inc. www.marsia.ca

Harvest Corporation www.harvestbakeryequipment.com

La Milanaise www.lamilanaise.com

Miwe Canada Co. www.miwe.de

Hero AG www.hero-group.ch

Lactalis Canada Inc. www.lactalisingredients.ca

Motiontek Industrial Inc. www.motion-tek.ca

Ideal Alumnium www.idealaluminium.ca

Lallemand www.lallemand.com

Multivac Canada CO Fritsch ca.multivac.com

IMCD Canada www.imcd.com

LBC Equipment www.lbcbakery.com

Novacart www.novacartusa.com

Innoseal Systems Inc. www.innoseal.com

LeKAC Sourcing Limited www.lekac.com

Nutrasun www.nutrasunfoods.com

Ireks North America Ltd. www.ireksnorthamerica.com

Les Moulins De Soulanges www.moulinsdesoulanges.com

Nutriart Inc. www.nutriart.ca

Ivex Protective Packaging www.ivexpackaging.com

Lesaffre Corporation www.lesaffreyeast.com

Nutrigroupe www.nutrigroupe.ca

2021 BAC ANNUAL REPORT | www.baking.ca

BAKERY SHOWCASE 2021 EXHIBITORS

O’Doughs www.odoughs.com Olera Ingredients & Distribution www.olera.com Packaging Machinery Concepts Ltd. www.pmcltd.ca Pan Glo Coatings Canada www.panglo.com Parmalat Canada (Lactalis) www.parmalat.ca Peanut Bureau of Canada www.peanutbureau.ca Peerless Food Equipment www.peerlessfood.com P&H Milling Group www.phmilling.com Port Royal Mills www.portroyalmills.com Powell www.powellmay.com

Pro-Cert Organic Systems Ltd. www.pro-cert.org Proax Technology www.proax.ca ProIngredients www.proingredients.com Printing By Innovation www.pbiinc.ca Puratos Canada www.puratos.ca Quadra Ingredients www.quadra.ca Rademaker USA, LLC www.rademaker.com Raisin Administrative Committee www.californiaraisins.ca Rational Canada www.rational-online.com Reiser Canada Co. www.reiser.com Richardson www.richardsonfoodandingredients.com

RF Bakery Equipment www.rfbakery.com Remco Products www.remcoproducts.com Rheon USA www.rheon.com Rondo INC. www.rondo-online.com RX Music www.rxmusic.com Sensient Technologies www.sensient.com ShaSha Bread www.shashabread.com Shawpak Systems www.shawpak.com Sheridan Electric Services Ltd. www.sheridanelectric.ca

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Signature Fine Foods www.signaturefinefoods.com Sterling Marking Products Inc. www.markmaker.ca

2021 BAC ANNUAL REPORT | www.baking.ca

BAKERY SHOWCASE 2021 EXHIBITORS

A 6th generation family owned and operated Canadian business, and a proud supplier of innovative and premium quality egg products.

Superior Bakery Systems www.superiorbakerysystems.com

Vale Packaging Limited www.valepackaging.ca

Spectrim Label & Equipment Inc. www.spectrimlabel.com

Vantage Food www.vantagegrp.com

Spraying Systems Canada Co. www.spray.com

VEGA Instruments, Canada Ltd. www.vega.com

Timani Gluten-Free www.timaniglutenfree.com

Vegfresh Inc. www.vegfreshinc.com

Tielman North America Ltd. www.tielman.com

Vincent Selection www.vincentselection.com/en

Toppings Canada www.toppings.ca

VC999 Packaging www.vc999.com

Unifiller Systems Inc. www.unifiller.com

Weishaupt Corporation www.weishaupt-corp.com

University of Guelph – Agriculture & Food Laboratory https://afl.uoguelph.ca

Zeppelin Systems USA www.zeppelin-systems.com

Thank you for your support, and see you at the show!

T H E B U S I N E S S O F E G G S™ burnbraefarmsindustrial.com 1-800-565-3968

2021 BAC ANNUAL REPORT | www.baking.ca

THANK YOU TO OUR SPONSORS Baking Association of Canada would like to extend its sincere appreciation to the sponsors below for their support of this year’s much-anticipated event in Toronto.

PLATINUM SPONSORS

GOLD SPONSORS

SILVER SPONSORS

PREMIER MEDIA SPONSOR

BRONZE SPONSORS

WEBSITE SPONSORS

2021 BAC ANNUAL REPORT | www.baking.ca

CHAPTER EVENTS ARE BACK! After a barren two years with hardly any events, our BAC Chapters are finally emerging from the pandemic with some exciting networking and fundraising opportunities.

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Special thanks to the Ontario Chapter for hosting this year’s Bakery Showcase and fundraising dinner on April 10th. The Chapter is also planning a golf tournament and educational event for later this year. The BC Chapter announced it will be hosting a golf tournament and dinner on June 22nd at Newlands golf course. The Chapter also co-hosted a virtual chocolate workshop with Vancouver Island University in October 2021. The Atlantic Canada Chapter is also hosting a golf tournament and barbeque this September, as is the Southern Alberta Baking Association in August (details to be announced). Finally, we had two Prairie meetings with some enthusiastic industry people from Manitoba and Saskatchewan. The round table agenda included discussions regarding: the creation of a Prairie Chapter related challenges and opportunities a fellowship between Prairie bakers and those who support them The next Prairie Baker’s meeting will be held virtually at the end of April, at which time we will begin moving forward with plans for organized events. If you are a baker in Saskatchewan or Manitoba and would like to be on the mailing list for future events as this group expands, please contact us at info@baking.ca. We wish to thank all the volunteers who have donated their time and energy to Chapter activities. 100 per cent of all funds raised goes towards bursaries, scholarships, and other support for bakery and pastry students.

2021 BAC ANNUAL REPORT | www.baking.ca