BAKERS

OCTOBER 2016

journal
The voice of the
canadian
baking
industry

INDUSTRIAL
ARTISAN Michel Saillant
of Boulart
reimagines the
bread factory

www.bakersjournal.com
INCLUDES the latest...
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 ON THE COVER
Michel Saillant, founder of
Boulart, is making artisan-style
bread in a modern industrial
factory. Read his story on page 10.

25 OCTOBER 2016

ADDING NEW TWISTS to traditional pies is proving successful.

inside
FEATURES
33
10 Industrial Artisan
Automating the artisan bread making process
7
25 Life of Pies
Pie makers share whats hot COLUMNS DEPARTMENTS

8 Concepts for 4 Editors Letter

28 Host Milano Success 6 Industry News
Italian expo reveals food trends to the world Fall promotional ideas 6 Jake the Baker
32 Bakers Formula
14 Guest Column 34 New Products
Take your orders online 34 Classifieds
PHOTO CREDIT: JOANN PAI @SLICEOFPAI / COVER PHOTO COURTESY BOULART

35 Product
38 Final Proof Showcase
Homestyle charm 36 Professional
Directory

online
FEATURE

Widening Your Digital Door

Customers are looking for a Digital Door and those food service
providers who have one are benefiting, says Robert Carter
executive director with the NPD Group. In an industry-focused
webinar Carter revealed that online ordering tools can help
reduce costs, increase sales and please customers.

BAKERS JOURNAL EXTRAS | Skids of maple syrup stolen in Montreal; UK childhood obesity plan criticized; American Heart Assoc. sets
guideline for kids sugar consumption; food fraud database updated.plus, the latest industry news and new products.
www.bakersjournal.com
The voice of the Canadian baking industry OCTOBER 2016 / BAKERS JOURNAL 3
 editors letter
BY DOUG PICKLYK

SHOW BUSINESS
OCTOBER 2016 | VOL. 76, NO. 8

EDITOR | Doug Picklyk

W
editor@bakersjournal.com
416-510-5206
ay back in early May I had the opportunity to attend
Bakery Showcase 2016, the Baking Association of TECHNICAL
EDITOR | John McColl, Puratos Canada
Canadas national trade show and conference, and I jmccoll@puratos.com
was thrilled by the level of interest and familiarity NATIONAL ADVERTISING
bakers from across the country had with this magazine, especially MANAGER | Stephanie Jewell
sjewell@annexweb.com
our resident chef, Jake the Baker. 705-826-2254
I was also impressed by the willingness of both exhibitors and 1-888-599-2228 ext. 268

attendees at the event to share details with me about their ACCOUNT COORDINATOR | Shannon
Drumm
businesses and how they see the industry changing. sdrumm@annexweb.com
For the most part, despite a relatively stagnant economy, most 519-429-5176
1-888-599-2228 ext. 219
everybody I spoke with was positive about their businesses.
MEDIA DESIGNER | Brooke Shaw
Exhibitors were keen to share how their latest product or service was meeting the de-
mands of current consumer trends, and bakers were inspired by the equipment or ingredi- CIRCULATION MANAGER l Beata
Olechnowicz
ents on display imagining ways to innovate and move their operations forward. bolechnowicz@annexbizmedia.com
Shows like these are great windows into an industry, and Showcase 2016 provided a GROUP PUBLISHER | Martin McAnulty
glimpse into the mood of bakeries within Canada. This month Ill be travelling to Las mmcanulty@annexweb.com

Vegas to experience the International Baking Industry Exposition where I expect to be DIRECTOR OF SOUL/COO | Sue
Fredericks
presented with a flood of technical information, up-to-date consumer trend reports and a
pleasing assault to my senses including amazing aromas, fresh tastes and colourful Mailing Address
P.O. Box 530, 105 Donly Dr. S.,
eye-catching displays. Simcoe, ON N3Y 4N5
Already some exhibitors have been sharing small details about their booth highlights. PUBLICATION MAIL AGREEMENT NO.
But for attendees, beyond the search for new equipment to make your bakeries more 40065710.
efficient, there is an educational program with over 90 sessions on a vast array of topics ISSN 0005-4097
covering all aspects of the business. Published ten times per year (Jan/Feb,
Mar, Apr, May, Jun, Jul, Aug/Sept, Oct,
And of course there is the casual networking that can also be very beneficial. In fact it Nov, Dec) by Annex Business Media.
was during a lunch break at Showcase 2016 when I shared a table with a gentleman from CIRCULATION

}
Calgary who opened my eyes to a email: blao@annexbizmedia.com
Tel: 416-442-5600 ext 3552
It was during a lunch break at Showcase 2016 different aspect of the business. It Fax: 416-510-5170
when I shared a table with a gentleman from was his daughter who owned a Mail: 80 Valleybrook Drive, Toronto, ON
M3B 2S9
Calgary who opened my eyes to a different bakery business, and he took the
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treasure those valuable insights that were gleaned from a completely random meeting. Occasionally, Bakers Journal will mail in-
Sometimes, despite all of your planning, its chance meetings like that (or stumbling formation on behalf of industry-related
groups whose products and services we
across an exhibitor youve never heard of that has just the solution youre looking for) that believe may be of interest to you. If you
prefer not to receive this information,
makes the trip to these events so rewarding. please contact our circulation depart-
Thats the great value behind attending trade shows and industry events of all sizes, ment in any of the four ways listed above.

whether local or international. Of course its often challenging to schedule time away from Annex Privacy Officer
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a business that requires plenty of hands-on attention, but being able to get a broader Tel: 800-668-2374
perspective on the industry whenever you can is very important. The sights, sounds and
Opinions expressed in this magazine are
messages shared among a large group of individuals with a common interest in baking can not necessarily those of the editor or the
publisher. No liability is assumed for errors
only serve to be inspirational and lead to productive innovation. or omissions. All advertising is subject to
For those unable to make the trip to Vegas, Ill be sharing a report in the months ahead. the publishers approval. Such approval
does not imply any endorsement of the
But while Im there I do expect to stumble across a number of Canadians walking the halls products or services advertised. Publisher
reserves the right to refuse advertising
and taking in the sessions of IBIE 2016, and if Im lucky Ill be able to share a lunch table that does not meet the standards of the
with one of you and learn even more about what makes this industry tick. / BJ publication.

No part of the editorial content of this

publication may be reprinted without the
publishers written permission.

2016 Annex Publishing & Printing Inc.

All rights reserved. Printed in Canada.

@BakersJournal
4 BAKERS JOURNAL / OCTOBER 2016 www.bakersjournal.com
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2016
 industry news
briefly | Extending organic wheat supply in North America; Canadian chocolate wins Golden Bean; Sensobus at
Toronto-area shopping mall | FOR MORE baking news, check out our website, www.bakersjournal.com
Ardent Mills expanding organic wheat capacity
Working towards a goal of doubling the
number of organic wheat acres in the U.S.
by 2019, Ardent Mills has expanded its
organic wheat producer program to
include a total of seven U.S. states
(Colorado, Idaho, Kansas, Michigan,
Nebraska, Texas and Wyoming)and the
province of Saskatchewan. The company
will soon also have a total of eight
organic-certified milling and packaging
locations along with a storage facility.
Since our initial announcement, we have
continued to see growing demand from
restaurants and food companies for
organic wheat flour for use in fresh,
packaged and menu recipes, states
Ardent Mills CEO Dan Dye in a company
Puratos Sensobus
arrives in Canada
In late August the Puratos Sensobus, a
fully-equipped sensory analysis lab on
wheels, pulled into the Toronto Premium
Outlet mall located just West of the city.
The mobile research set up is a service
the ingredient company offers to custom-
ers seeking to perform product testing in
specific locations. The Puratos team
conducts the custom projects onboard the
trailor, which is set up with eight tasting
booths equipped with computers where
consumers input their immediate response
to a selection of bakery items. The
Sensobus concept was developed by the
Puratos Group in Belgium in 2005, and
now the service travels across Europe and
North America annually.
6 BAKERS JOURNAL / OCTOBER 2016
release.
Citing the Organic Trade Associations
(OTA) 2016 Organic Industry Survey, the
release states that almost six per cent of
total breads and grains sold in the U.S. are
Hummingbird
Chocolate wins
Golden Bean
A small chocolate company called
Hummingbird Chocolate Makers based
in Almonte, Ont. has claimed the top
prize at the international 2016 Academy
of Chocolate Awards. Owned by Erica
and Drew Gilmour, it was Hummingbirds
Hispaniola 70 per cent cocoa bar that
beat out 14 other gold winners this year
to claim the top Golden Bean award.
Hummingbird becomes the first
Canadian-based company to win the
top prize. Over 580 different chocolates
Treasure Mills boosts output
Treasure Mills Inc., a health-conscious baked
goods manufacturer located north of
Toronto in Aurora, Ont., has received
$100,000 in government support to
improve its operational efficiency and
capacity.
The funding, part of the Growing Forward
2 program (a federal-provincial initiative in
Canadas agri-food and agri-products
sectors) assisted with the installation of
automated baking and washing equipment
and improvements in refrigeration and
drainage systems.
organic, and according to OTA data there
was an 8.5 per cent increase in organic
breads and grains sold in 2015 over 2014.
By planning and launching regional
and national products, we can deliver
supply assurance and scalability, said
Ardent Mills director of specialty, risk
management, Shrene White in the
company release. Since 2015, weve
added organic durum, organic cracked
wheat and organic spelt to our product
mix, which also includes organic whole
wheat flour, organic bread wheat flour,
organic all-purpose wheat flour and
organic pastry flour, various ancient grains
and breads made at our Innovative Bakery
Resources (IBR) facility.
from around the world were entered in
the awards. In addition to gold and the
overall prize for its Hispaniola bar,
Hummingbird also won three silvers and
a bronze.
This investment has helped us to
implement important technical improve-
ments at our Aurora facility, which are
PHOTOS: THINKSTOCK, BAKERS JOURNAL
helping us to better serve our customers
and grow our business, said Robert
Johnson, president, Treasure Mills Inc. in a
government release.
Operating in a nut- and peanut-free
facility with more than 30,000 square feet
of production space, the upgraded
equipment has reduced Treasure Mills
production costs by 10 per cent and
increased output by 200 per cent.
www.bakersjournal.com
 FDA releases
FSMA draft
guidance
As the U.S. Food and Drug Administra-
tion (FDA) moves forward with the
implementation of the Food Safety
Modernization Act (FSMA), the agency
has issued a new draft guidance
document online to help industry
comply with certain requirements in the
Preventative Controls for Human Food
(PCHF) rule.

Starbucks
In a release sent out by the FDA, it comply with certain (PCHF) require-
notes that the FSMA incorporates the ments including:

introducing most sweeping reform of U.S. food

safety laws in more than 70 years. The


A written food safety plan (FSP);
Hazard analysis;
almond milk Act was signed into law by President Preventive controls;

to stores Obama on January 4, 2011, and the first

major compliance dates were set to


Monitoring;
Corrective actions;
Responding to high customer begin September 19 for large food Verification; and
demand, Starbucks announced that it facilities. Associated records.
will begin rolling out Starbucks These large human food companies The first draft guidance involves five
Almondmilk across over 4,600 stores will need to come into compliance with chapters that have been made available
in the U.S. beginning early September, the Current Good Manufacturing for public comment. The eventual
with national coverage expected by Practice, Hazard Analysis, and Risk- multi-chapter guidance (14 chapters in
the end of September. Based Preventive Controls for Human all) will continue to be published in
According to a company release, Food rule. parts as completed. The agency plans
the almond milk option can be used in The new draft guidance issued by the on releasing all chapters of the draft
any handcrafted Starbucks beverage FDA is intended to help industry guidance by early 2018.
for an additional 60-cent charge.
The new almond milk offering joins
soy milk and coconut milk as non-
dairy alternatives available at the
coffee chain. The company first
introduced soy milkto its stores in
2004, and coconut milk was added in
February 2015.
The Starbucks release cites a Mintel
Data report that indicates that more
than half (58 per cent) of all U.S.
adults consume non-dairy milk, and
almond milk is the most popular
option with 60 per cent of the
non-dairy market.
We created our own almond milk
recipe to complement our hot, iced
and Frappuccino blended beverages,
ILLUSTRATION: BRIAN FRAY. PHOTO: STARBUCKS

said Yoke Wong, manager on Star-

bucks beverage R&D team in the
company release. The almond butter
in our almondmilk adds body and
complements the roasty notes of
espresso, added Wong.
The company states that an
eight-ounce serving of Starbucks
Almondmilk has just three grams of
sugar, compared with 12-13 grams of
naturally occurring sugar in two per
cent dairy milk.

The voice of the Canadian baking industry OCTOBER 2016 / BAKERS JOURNAL 7
 concepts for success
BY DIANE CHIASSON

FALL SEASON PROMOTIONAL IDEAS

Its time to some chewy fudgy brownies, START POSTING PHOTOS
celebrate the harvest pumpkin cheesecakes, AND VIDEOS
of wonderful fruits, chocolate passion fruit Believe me, you only need a
vegetables macarons, followed by 12 mobile phone to take photos or
and delicious different varieties of shoot videos. Dessert photos are
earthy flavours. baked-fresh daily cookies and highly effective social media

F
all is jam-packed with activ-
ities, holidays and events like
back-to-school, Thanksgiving,
Halloween, the start of several
sports leagues and much more. And
before you know it, the holiday season
will be upon us. Fall is also the time to
celebrate the harvest of wonderful fruits,
vegetables and delicious earthy flavours.
There are plenty of opportunities this
season to gain new customers and keep
your current customers coming back for
more. Take advantage of the power and
low cost of social media, as well as e-mail opportunity to build strong relationships
some full-size and mini-indi-
vidual fresh fruit pies. Whatever your
customers passion, your bakery is sure
to satisfy their sweet tooth. You need to
find a way to create a signature dessert
or something unique and fun that will
get your customers spreading the word
to their family, friends and colleagues.
HOST SPECIAL EVENTS AND
CLASSES
When you host special events and classes
at your bakery, you will not only show off
your expertise but it will also give you an
content, so make sure you post
unique photos of desserts on your
Facebook and Instagram pages. Face-
book not only provides the best way to
post photos to reach your regular
customers, but it also helps your
faithful reach out to a large number of
people who may not have heard of your
bakery before. Make sure your photos
are top notch as the quality will reflect
the quality of your products to online
customers. Consider showcasing
how-to videos like, How to Easily Frost
a Cupcake or How to Pipe a Rose.

}
marketing to TEAM SPONSORSHIPS
promote your events When you host special events and classes Many community sports teams begin
and specials. at your bakery, you will not only show off their seasons in the autumn, so
Consider these your expertise but it will also give you an consider sponsoring a team and hosting
seven ideas to opportunity to build strong relationships your teams post-game treats every
promote your bakery with your existing customers and a chance week. This will not only help bring in
this fall season: to turn fans into regular customers. additional business on a weekly basis,
but it will also get the name of your
HARVEST FESTIVITIES with existing customers and turn fans into bakery out there in your community.
Fall celebrates some of the best seasonal regulars. You could offer weekly classes on
food products like squash, apples, pears, cake and cupcake decorating, bread START YOUR MARKETING
pomegranates and much more. Hold an making, bow and dot fondant cake classes, CAMPAIGNS TO GET HOLIDAY
annual Harvest Celebration at your and fresh fruit pie making. BUSINESS
bakery featuring local foods and develop Its the perfect time to Begin marketing to your customers
a special Harvest menu in addition to share your favourite about your holiday events as soon as
your regular menu. Decorate your recipes, techniques, the fall season approaches. Many
operation with pumpkins, gourds, stories and secrets with companies begin planning their
sheaves of wheat, leaves and other your customers. holiday parties as early as October,
appropriate items to create the perfect Promote your classes so now is the right time to start
fall atmosphere. through your website, your promotions for the holiday
e-newsletters, social media season. / BJ
OCTOBER IS SWEET MONTH channels and in your flyers.
October is one of the most decadent Diane Chiasson, FCSI, president of
months of the year. Did you know that CIDER DRINKS Chiasson Consultants Inc., has been helping
October is National Dessert Month, Nothing says fall like the smell of hot restaurant, foodservice, hospitality and
National Cookie Month and apple cider. Use scent marketing retail operators increase sales for over 30
National Caramel Month? You strategies by brewing hot apple cider years. Her company provides innovative
could start your day by near the entrance of your bakery to and revenue-increasing foodservice and
serving some flaky all-butter entice people inside. Create an entire retail merchandising programs, interior
chocolate or almond menu of innovative alcohol-free cider design, branding, menu engineering,
croissants, caramel brioche alternatives and sparklers such as marketing and promotional campaigns, and
or some delicious peach cranberry, apple-ginger, mango mint, much more. Contact her at 416-926-1338,
mojito cupcakes. Then you Mayan chocolate or black-currant as well toll-free at 1-888-926-6655 or chiasson@
could move on to a lunch or as apple-pie spiced, rosy cranberry and chiassonconsultants.com, or visit
mid-day snacks menu with mulled ciders. www.chiassonconsultants.com
8 BAKERS JOURNAL / OCTOBER 2016 www.bakersjournal.com
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Rethinking the traditional bread making factory for the new age | BY DOUG PICKLYK

INDUSTRIAL ARTIS
SAN
T
hinking back to the early
struggles of selling his
vision for an industrial
artisan bread factory to
investors, Michel Saillant
fondly remembers
encouraging words he received from his
mother: Dont give up, she told him,
Youre so right for this project. And now,
over a decade later, his vision has become
reality, and Boulart, the Montreal-based
bread wholesaler, is achieving annual sales
of over $50 million.
Born and raised in Montreal, Saillant
(57) is a serial entrepreneur. After leaving
high school he spent five years in Califor-
nia, where he opened one of the first juice
bars in North America. Hes also restored
vintage cars, built houses, and worked in
the fashion industry. That combination of
sales savvy, mechanical skills and design
sensibility created a perfect foundation for
his bread factory business.
Saillants introduction to the baking
industry was in 2000 when he met the
owner of the Au Pain Dor bakery in
Montreal. As Saillant describes it, the
artisan bakery was trying to industrialize
its process and further expand the
business, so he joined them, initially as a
consultant and later as a vice president
(his first real job). Thats when I fell in Boulart was the first to launch the ciabatta baguette in North America. Michel Saillant, founder
love with bread making, says Saillant. (pictured left), believes that product was critical to the success of the business.

}
His new passion
turned into a business What I wanted to do was take my custom- was finally able to secure the funds.
quest. He saw an ers out of their traditional way of doing The factory opened in 2007, con-
opportunity for business, because the bakery business is sisting of two make-up lines in a 55,000
developing the artisan (Im sorry to say) a boring industry, and it sq. ft. leased facility in Lachine, a
bread market, but it shouldnt be. borough in southwest Montreal. Hes
would require a water content, no dough improvers, since purchased the building and the
significant investment to build the factory. unbleached and untreated flour) at an neighbouring property to create a stylish
Unable to make it happen with Au Pain industrial scale. Once I was 75 to 80 per state-of-the-art 125,000 sq. ft. space. Its
PHOTO CREDITS: IMAGES COURTESY OF BOULART

Dor, he left the company and in early cent of the way there, thats when I was the pride of the Lachine, says Saillant.
2004 began working on the business plan convinced I could make it and went to see
that would develop into Boulart. investors, he says. PRODUCTION FLOW
The project would require $15 million to The clean factory now operates three
FUND RAISING get off the ground. Saillant shopped his stainless steel automated bread making
I saw there was a gap between the artisan plan to banks and venture capitalists. It lines, where nobody touches the
bread makers making high-quality was very tough, he recalls. Banks were product. Even the packaging is fully
low-velocity production, and the industrial telling me to reduce the size of my project, automated with robots picking up the
operations that had velocity but not the but I knew it wouldnt work if I had to products and placing them in the cases
quality of artisan bread, he explains. make compromises. and straight into the blast freezer.
He went to Europe to test his plan, mak- It took three years of knocking on doors, From the beginning Saillant kept the
ing artisan bread (long fermentation, high but Saillant refused to back down and he project low key because he wanted to
The voice of the Canadian baking industry OCTOBER 2016 / BAKERS JOURNAL 11
take the market by surprise. He was
determined to create a high quality
product while being the most efficient at
it. Hes convinced that when the bigger
players in the business try to replicate his
operation hell still operate more efficient-
ly. If you want to try to kill me with a
price war, no problem, I can go for it, says
Saillant.
The only equipment that is truly unique
to his operation is the laminated dough
process. Together with engineers hes
developed the technology to handle the
production scale. Its technology that was
critical to the company creating its
ciabatta baguette, a product Boulart
introduced to North America. And thank
God for that ciabatta baguette, otherwise
we would never have survived, says
Saillant. Making a great bread doesnt
guarantee success, he says, noting that he
needed to deliver something unique.
At the beginning getting the operation
running well was a challenge. We were
throwing away 50 to 60 per cent of
production, he recalls. The problem
wasnt product quality, it was consistency.
Meeting the rigorous demands of large
retail food service companies, like
supplying sandwich bread for a large
national coffee chain, required very
precise specifications. That level of
precision is something we couldnt do
three years ago, but today having to meet
those requirements has made our business
better, he says.
Making bread is a daily challenge and
he credits his top-notch mechanical team
for keeping the lines running. Production
in the factory operates 24-hours-a-day, five
days a week, and they cant afford a
breakdown. If the line stops for even five
minutes, were over proofing, or over
fermenting, and that changes the spec of
the product before it gets baked, he
explains. Its a high level of preventive
maintenance by his crew that keeps the
operation running like clockwork.
SALES AGENT
Before the production lines were even up
and running Saillant needed to land some
large accounts, and he achieved initial
success from two major Canadian grocery
chains. He was able to secure private label
products within each. They took a real
chance; they believed in me, he says.
Both wanted exclusivity from the start,
something he couldnt offer because he
needed the volume. They relented.
Branding and design was also import-
ant to Saillant. From the beginning he
worked with a brand design specialist.
Every detail, including the business cards
and letterhead paper quality was con-
sidered. He was new to the market, so the
first impression was important.
The company name came from a street
sign he saw in Paris. He thought Boulart
was noble sounding, and it also combines
boulangerie (bakery) and art.
Im not selling bread, I need to bring
added value, he says, and part of that is
providing his customers with a unique
experience. He describes the company
offices as very sleek and minimalist. You
dont feel like youre at a bakery.
Saillant takes great pride in inviting
customers to visit the operation. What I
want to do is take them out of their
traditional way of doing business, because
the bakery business is (Im sorry to say) a
boring industry, and it shouldnt be.
Continued on page 35
12 BAKERS JOURNAL / OCTOBER 2016
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 guest column
BY ALAN ZELCOVITCH

SIMPLE CHANGES, MAJOR RESULTS

Introducing online
ordering can
replace time-
wasting phone calls
and improve your
overall efficiency.

I
would like to introduce to you a
little example of how some
technology can effect major
changes to even the simplest of
operations.
For this example, lets look at a small
single-store bakery running a front
counter that sells breads, rolls and pastry
with a small catering operation of
sandwiches and salads in the back.
The bakery employs two people to
service walk-in customers, and their
main jobs are to serve clients at the
counter for their immediate needs and
take orders for baked goods and lunches
over the phone. Now lets not forget that the kitchen To put it clearly, that is $2,000 per
During a typical day, Vanessa (employ- has to decipher those 30 orders. George, month plus source deductions being used
ee one) spends her entire shift dealing who works in the kitchen, walks to his for repetitive labor.
with the line of people waiting for desk and separates the bakery orders Now lets introduce a little, and I mean
service. No sooner does she serve and from the catering orders. little, computerization.
cash out a customer before the next one Once that is done he further separates The owners of this bakery decide that
in line is ready. Vanessa does not answer the different products that need to be this is a big waste of money, so they
the phone at all. baked for the pickup orders (for ex- invest in an online ordering system for
Jonathan (employee two) spends ample: 16 croissants, 20 muffins, three the catering and the bakery pick up.
three-quarters of his shift on the phone pieces of carrot cake etc.). And he also The system creates orders and gives

}
taking orders for the kitchen a list of foods required as
corporate lunches, An efficient operation should never use a well. The second an online customer
and when he is not pen or paper. If your company relies on ink places an order the kitchen has it. Its an
on the phone he is and paper youre doing repetitive tasks, order, and an invoice has been created
helping Vanessa. and technology can correct that. (oh yes, that takes time too). The
For this example, ingredients are calculated and, guess
lets assume that Jonathans calls for has to create the catering order (28 tuna what, the client did it all online. Jona-
corporate lunches last about 10 minutes sandwiches, 33 salmon sandwiches, 14 than and George used none of their time
each, and when they are done he has a egg salad, 22 servings of tossed salad, 21 to do this.
nice sheet of hand-written paper with a servings of pasta salad etc.). Clients order lunches online at their
lunch order. After he separates those quantities, he desks. Customers order products from
He also receives calls from clients that has to figure out what ingredients are their home computers. They do not call
want to pick up bakery orders without required and make sure the stock is in and waste employee time.
having to wait. Those calls take an there. So for the purposes of this Multiply this by the number of
average of 15 minutes because clients example, lets assume George, as fast as transactions a day, and suddenly youre
love to talk, cannot make up their minds he is, spends an hour at his desk. George saving $2,000 a month. Now the owners
and need to be spoon-fed the whole way is paid $18 for that hour of time. have some options: they can reduce
through. So now we have two labour cost hours, terminate one person or whatever
During an eight-hour shift Jonathan figures, $100 plus $18 dollars for one day. they choose. The simple fact is they have
will take about 30 orders, and in turn he Now to be fair, Jonathan doesnt spend extra money.
will hand the bakery 30 sheets of paper his entire day on the phone, so lets say The cost for this extra money is to pay
with a variety of orders. He also gets paid that its three-quarters of a day, so the for the computer programming, which
about $100 for that shift. So heres the real cost is about $100 combined for the can be paid for with just a few months
math: 30 orders for $100. two of them, per day. worth of savings.
14 BAKERS JOURNAL / OCTOBER 2016 www.bakersjournal.com
i need a
problem-solving
partner to meet
todays baking
challenges.
ADM feeds your baking business
with over a century of milling expertise.
Discover ADMs expanding portfolio of perfected
ingredients, along with unmatched expertise
and personal care from farm to table. Enhance
your product line with our range of flours, oils,
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experiences. Learn more at ADM.com.

2016 Archer Daniels Midland Company

 This example only illustrates a small
component of a companys operations. If
this were to be expanded, it would end
up saving much more money.
The key here is to recognize that when
you have a pen, and it repeats what it is
doing, it can likely be programmed and
computerized.
An efficient operation should never
use a pen or paper. If your company
relies on ink and paper youre doing
repetitive tasks, and technology can
correct that.
Some may be concerned that by
removing phone calls your companys Online ordering offers convenience for customers and efficiency for your business.
personal touch with the consumer is lost,
but I would argue that while you may Having an online presence also makes
lose some of that touch, these days your business more marketable. When Alan Zelcovitch owns Cookie Delivery.ca
people do not want to talk to people, they someone asks for a menu, just e-mail it. (an online bakery business) and CSN
would rather order online. And once your business becomes digital, Canada (a computer technical support
In fact, for many people, if they cant so to speak, you can take advantage of company). He has had both for 13 years.

PHOTO CREDIT: FOTOLIA

order online they will find somewhere
where else where they can. You may lose
a few clients, but you really should not
because you still have your phone, and
they can still call. This is a serious
win-win situation.
many new ways to market yourself. You
could have a blog, a Facebook page, an
Instagram account, and so on. Take the
leap, and move your business to the next
level. (Our next article will discuss
Instagram for business). /BJ
Alan is an expert in technology and how it
relates to the food business. He offers a wide
range of consulting services, with an
emphasis on the food industry. He can be
reached at 416.488.3886 or alan@
csncanada.com.

16 BAKERS JOURNAL / OCTOBER 2016 www.bakersjournal.com

BJ_Kwiklokchange_Oct16MLD.indd 1 2016-08-29 7:29 AM
 The

THE BAKING ASSOCIATION OF CANADA NEWSLETTER OCT 2016 INSIDE

Bakery Congress 2017
Exhibitor Prospectus
Ontario Chapter
Holiday Social
BC Chapter Festive
Night at the Races

Bakery
Congress
Trade Show & Conference
Produced by:

April 23rd & 24th

Vancouver Convention Centre
Vancouver, British Columbia, Canada
The ONLY baking industry trade show in Canada for 2017!
Join approximately 2,500 baking & food industry professionals
from retail, in-store & commercial bakeries, grocery stores
& food service outlets.

www.baking.ca EXHIBITOR PROSPECTUS

CONTACT
info@baking.ca 7895 Tranmere Drive, Suite 202
www.baking.ca Mississauga, Ontario L5S 1V9
TF 1.888.674.2253 905.405.0288 905.405.0993
 Bakery
Congress Trade Show & Conference

Bakery Congress 2017 trade show and conference returns to

Vancouver BC April 23rd & 24th after a successful event in May 2013.

The 2 day event at the Vancouver Convention Centre - East, Hall B is almost 50,000 sq. ft. of trade show
floor offering products & services for the baking industry.

Market Overview: Canadian baking industry is currently over 8 billion dollars

EXHIBITOR PROFILE:
Companies that manufacture, market, distribute
& broker, baking ingredients, baked products
(fresh, proof & bake, par-baked, freezer-to-
oven, thaw & serve), baking equipment,
supplies, packaging, technology and services.
As an exhibitor you can:
Meet baking and food industry buyers &
professionals from across North America.
Conduct business ... place orders, make new
deals, develop new markets and meet qualified
buyers in the baking & food industry.
Provide samples of your products & services,
demonstrate your equipment or services.
Bakery Congress 2017 is the Western Canadas
regional baking industry marketplace where
bakeries (commercial, wholesale, retail &
in-store) grocery stores, and food service
industry professionals meet to see, feel, touch
& taste the newest products and services for
their businesses.
EXHIBITOR PROFILE
% by product category
Services
10%

Launch new products, new merchandising

Ingredients Equipment
programs and new promotions. 38%
36%
Attract new customers, cater to existing
customers and win back former customers.
Raise your corporate profile, size up the
competition, and take a measure of new
trends.
Hold your annual sales meeting during Bakery Finished &
Frozen Baked
Congress 2017 and your whole staff benefits Goods Decorations
from Canadas most important baking 12% 4%
industry event.

www.baking.ca
ATTENDEE PROFILE: AUDIENCE PROFILE
Wholesale & commercial bakeries (intermediate and % by business
large volume), retail bakeries (independent &
franchise), patisseries, grocery chains / mass market / Grocery Head
Office In-Store
supermarket in-store bakery, c-stores, food service Other Bakers 4%
Government/
Media/
establishments (restaurants, cafes, hotels, caterers), Bakers/ 5.5% Schools/Other
specialty & artisanal bakers, brokers, baking Retailers Food service 10%
Food service 10%
profession schools, consultants, government buyers, 82% Suppliers
local and international trade missions. 8%
Retail Bakers
Bakery Congress 2017 event promotional 42.5%
coverage will be achieved through:
Direct mail promotions, e-mail broadcasts and
telemarketing campaigns to key industry segments. Wholesale/
Commercial/
Volume Bakers
Media and trade journals will receive timely
20%
press releases and a targeted advertisement
campaign will be implemented.
Networking through BAC Chapter meetings.
AUDIENCE PROFILE
% by occupation
Communication through allied event partners.
Other*
AS A POTENTIAL EXHIBITOR 10%
Owner/Partner/
ask yourself these questions: President/Director
Sales/Marketing
Do you want to meet retail bakers, commercial 35%
20%
bakers, in-store bakers, food service bakers?
Does your company do business or are you
considering doing business with the baking
industry?
Manager/
Does your ingredient, product, service or Supervisor

equipment provide bakers with the tools to 15%

Baker/Chef/Cook/
compete efficiently and effectively? Decorator/Ptissers
*Plant Operations/ Engineering 20%
Is your company concerned about the rising costs Technical Service Rep/R&D
Companion/ Family
of maintaining a sales force or are you finding it Teachers/ Students
increasingly challenging to speak with bakers on
a regular basis?
If your answer is YES to any of these questions,
commercial and retail bakeries and food service
establishments will want to meet with you at
Bakery Congress 2017 trade show.

EVENT LOCATION:
Vancouver Convention Centre - East, Hall B
999 Canada Place, Vancouver BC V6C 3C1 Canada
Located on Vancouvers waterfront with a dramatic mountain backdrop,
the award-winning Vancouver Convention Centre offers one of the
most beautiful settings in the world and convenient access to
all the major visitor amenities in the downtown core.

www.vancouverconventioncentre.com
EXHIBIT SPACE
EXHIBIT SPACE RATES:
RATES: EXHIBIT SPACE
EXHIBIT SPACE COST
COST INCLUDES
INCLUDES
(pricesare
(prices areexcluding
excludingapplicable
applicabletaxes)
taxes) THE FOLLOWING:
THE FOLLOWING:
Single In-Line
Single In-Line Booth
Booth (10
(10 xx 10
10 unit
unit 100
100 sq.
sq. ft.)
ft.) Draped booth
Draped booth 8
8 high
high xx 10
10 wide
wide backwall,
backwall,
CAD $1,975 BAC members pay only
CAD $1,975 BAC members pay only CAD $1,775CAD $1,775 3 high railing drape to aisle (only
3 high railing drape to aisle (only for for in-line
in-line
Corner premium
Corner premium (exposure
(exposure on
on 22 sides)
sides) booths).
booths).
additional CAD $250.
additional CAD $250. Company listing
Company listing in
in Official
Official Show
Show Guide
Guide
Minimumexhibit
Minimum exhibitsize
sizeisis10
10xx10
10==100
100sq.
sq.ft.
ft. published by
published by Bakers
Bakers Journal
Journal Magazine
Magazine
Varioussizes
Various sizesand
andconfigurations
configurationscan canbe
beaccommodated.
accommodated. (if contracted and paid by printing deadline) or
(if contracted and paid by printing deadline) or
in On-Site
in On-Site Addendum
Addendum (if (if contracted
contracted after
after Official
Official
Show Guide printing deadline).
Show Guide printing deadline).

BakingAssociation
AssociationofofCanada
Canadamembers
members Materials handling
Materials handling from
from loading
loading docks
docks to
to
Baking
willreceive
receivethe
thefollowing
followingbenefits:
benefits: booth*, (uncrating, assembly & spotting
booth*, (uncrating, assembly & spotting
will
available at
available at additional
additional charge).
charge).
CAD
CAD$200
$200discount
discounton
onevery
every100
100sq.
sq.ft.
ft.
24 hour
24 hour perimeter
perimeter security
security coverage.
coverage.
ofspace.
of space.
55 exhibitor
exhibitor badges
badges per
per 100
100 sq.ft.
sq.ft. (up
(up to
to aa
CAD
CAD$50
$50Discount
Discounton
onhot
hotlink
linkto
to
maximum of 25 badges).
maximum of 25 badges).
companyweb-site.
company web-site.
10 complimentary
10 complimentary attendee
attendee registration
registration
Additional
Additional1010complimentary
complimentaryattendee
attendee
discount codes per 100 sq. ft. exhibit space
discount codes per 100 sq. ft. exhibit space
registrationdiscount
registration discountcodes
codesper
per
(up to
(up to aa maximum
maximum ofof 100
100 discount
discount codes).
codes).
100sq.
100 sq.ft.
ft.
*Includes:dollies,
*Includes: dollies,pump
pumptrucks
trucksand
andforklift
forkliftwith
withmaximum
maximum
capacityof
capacity of5000
5000lbs
lbsper
perunit/item.
unit/item.Exhibitors
Exhibitorsrequiring
requiring
specialhandling/equipment
special handling/equipmentbeyondbeyondthat
thatprovided
providedby by
ShowManagement
Show Managementwill willbe
beresponsible
responsiblefor
forall
allfees
feesincurred.
incurred.

EVENTS AT
EVENTS AT AA GLANCE
GLANCE
SaturdayApril
Saturday April22
22 SundayApril
Sunday April23
23 MondayApril
Monday April24
24 TuesdayApril
Tuesday April25
25

Move-in
Move-in BakingAssociation
Baking Associationof
of Move-out
Move-out
CanadaAGM
Canada AGM 8:00AM
8:00 AMto
to11:00
11:00AM
AM
9:00AM
9:00 AMto
to10:00
10:00AM
AM

Seminars
Seminars Seminars
Seminars
10:00AM
10:00 AMto
to11:00
11:00AM
AM 10:00AM
10:00 AMto
to11:00
11:00AM
AM

TradeShow
Trade Show TradeShow
Trade Show
11:00AM
11:00 AMto
to5:00
5:00PM
PM 11:00AM
11:00 AMto
to5:00
5:00PM
PM

Evening
Evening Move-out
Move-out
SocialActivities
Social Activities 5:30PM
5:30 PMto
to9:00
9:00PM
PM

BakeryCongress
Bakery Congress2017
2017trade
tradeshow
show&&conference
conferenceisisproduced
producedby bythe
theBaking
BakingAssociation
Associationof
ofCanada
Canada
(BAC),the
(BAC), theassociation
associationrepresenting
representingCanadas
Canadasover
over$8
$8billion
billionbaking
bakingindustry.
industry.BACs
BACsmandate
mandateisisto
to
furtherthe
further theinterests
interestsof
ofCanadian
Canadiancommercial,
commercial,retail,
retail,in-store
in-storeand
andwholesale
wholesalebakers
bakersthrough
through
advocacyand
advocacy andeffective
effectiveprograms
programsatatthe
theregional
regionaland
andnational
nationallevel.
level.

Toreserve
To reserveyour
yourexhibit
exhibitspace
spaceor
orsponsorship
sponsorship
pleasecontact:
please contact:
BakingAssociation
Baking Associationof
ofCanada
Canada Producedby:
Produced by:
7895Tranmere
7895 TranmereDr,
Dr,Ste
Ste202
202
Mississauga,ON
Mississauga, ONL5S
L5S1V9
1V9Canada
Canada
Tel:905-405-0288
Tel: 905-405-0288//888-674-2253
888-674-2253Fax:
Fax:905-405-0993
905-405-0993
E-Mail:info@baking.ca
E-Mail: info@baking.ca www.baking.ca
www.baking.ca
Baking Association of Canada (BAC)
NEW GROUP INSURANCE PROGRAM
The Baking Association of Canada, along with its insurance partner, Arthur J. Gallagher,
Canada Limited, announced at its recently held Bakery Showcase 2016 the development of a
new insurance program that offers the very best in coverage, service, claims handling and risk
management expertise, all administered by a partner with a superior reputation in the industry.
We are confident that this goal has been met and exceeded with the newly developed Baking
Association of Canada (BAC) Group Insurance Program through Arthur J. Gallagher.

Arthur J. Gallagher has served as an insurance broker for the Baking Association of Canada
for many years and brings an extensive knowledge of the industry to the partnership. With this
expertise they have created a comprehensive insurance program exclusively for our members
across Canada. Most member participants have seen significant savings on their insurance
premiums while enhancing their coverage.

WHY CHOOSE THE BAC GROUP PROGRAM

At Arthur J. Gallagher, we will partner with Baking Association of Canada (BAC) members
across Canada to assess your short and long-term goals, help you navigate through the risks
and challenges of the industry, and customize a comprehensive insurance solution to meet
your unique needs. We offer a broad range of coverages with rates and options tailored for
BAC members, some of which include:

Broad Form Building and PROGRAM BENEFITS CONTACT FOR

Contents Coverage
Flood, Earthquake and
Sewer Back-Up
Business Interruption
(Actual Loss Sustained)
Equipment Breakdown Coverage
Commercial General Liability
Advertising Liability
Negative Publicity Coverage
Non-Owned Automobile
Comprehensive Crime Coverage
Product Recall Expense
Product Infestation and
Contamination
Cyber Risk Management
Legal Expense Coverage
24/7 Claims Service
Preferred Rates MORE INFORMATION:
Simple Application Process
National Claims Support Crystal Riegert
Best in Class Service +1.905.752.8873
Full Service Brokerage crystal_riegert@ajg.com
Arthur J. Gallagher Canada Limited Vadim Sinelnikov
If you would like to discuss your +1.905.948.2656
specific requirements, please do vadim_sinelnikov@ajg.com
not hesitate to get in touch with
our team, who would be happy to For more information about
answer any questions you may Arthur J. Gallagher Canada,
have. visit ajgcanada.com
 Chapter
B.A.C. - Ontario Chapter Presents:

Holiday Social
th
Friday November 25th 2016

Come enjoy
the new facility
and stunning views Friday November 25thth 2016
of the city skyline!
Centennial College
School of Hospitality,
Tourism and Culinary Arts
937 Progress Avenue
Scarborough, ON M1G 3T8

PROGRAM:
Cocktails: 6:00 pm
(cash bar)
Dinner: 7:00 pm
Entertainment
& Prizes: 8:30 pm

REGISTRATION FEES:
$109 per member
$129 per non-member Join us and celebrate
Centennial College New Residence and
Pre-register by Culinary Arts Centre at Progress Campus
November 14thth 2016
You will enjoy excellent food
Reservations for tables
of 8 accepted and great entertainment
with your friends in the
Limited to 200 Guests!
Book Early to Avoid Disappointment!
baking industry!

LAST YEAR WAS

SOLD OUT!
 R EG
BAKING ASSOCIATION OF CANADA IST
ONTARIO CHAPTER EVENT REGISTRATION
NOW ER
!
th
Friday November 28th 2014
Friday November 25 2016
Annual Holiday Social
Centennial College New Residence and Culinary Arts Centre at Progress Campus
937 Progress Avenue, Scarborough, ON

ATTENDEE INFORMATION
ATTENDEE INFORMATION

Please note
Please note all
all registrations
registrations received
received after
after Nov.
Nov. 14th
14th 2016
2016 will
will require
require aa credit
credit card
card payment.
payment. No
No refunds
refunds will
will be
be given.
given.

Please list
Please list names
names of
of all
all attendees:
attendees: (attach
(attach separate
separate sheet
sheet if
if necessary)
necessary)

Name _________________________________________________
Name Company ____________________________________________________
_________________________________________________ Company ____________________________________________________

Name _________________________________________________
Name Company ____________________________________________________
_________________________________________________ Company ____________________________________________________

Name _________________________________________________
Name Company ____________________________________________________
_________________________________________________ Company ____________________________________________________

Name _________________________________________________
Name Company ____________________________________________________
_________________________________________________ Company ____________________________________________________

Name _________________________________________________
Name Company ____________________________________________________
_________________________________________________ Company ____________________________________________________

Name _________________________________________________
Name Company ____________________________________________________
_________________________________________________ Company ____________________________________________________

Event is limited to 200 Guests!

Reserved Table
Reserved Table of
of 8
8 for
for Company
Company Sign
Sign _______________________________________________________________________________
_______________________________________________________________________________

Main contact
Main contact information
information
Address _______________________________________________City,
Address Prov._____________________ Postal
_______________________________________________City, Prov._____________________ Postal Code_________________
Code_________________

Tel: ______________________
Tel: ______________________ Fax: ________________________
Fax: ________________________ Email:______________________
Email:______________________

PAYMENT INFORMATION
PAYMENT INFORMATION

# of
____________ #
____________ of attendees
attendees X
X $109
$109 per
per member
member Please make
Please make all
all cheques
cheques payable
payable to:
to:
Baking Association
Baking Association of
of Canada
Canada
# of
____________ #
____________ of attendees
attendees X
X $129
$129 per
per non-member
member
Baking Association
Baking Association of
of Canada
Canada only
only accepts:
accepts:
$___________ =
$___________ = Sub
Sub Total
Total

$___________ X
X 13%
13% HST
HST Visa
Visa Mastercard
Mastercard AMEX
AMEX
$___________

$___________ =
$___________ = Total
Total Enclosed
Enclosed Card #:
Card _______________________________________
#: _______________________________________

Name on
Name on Card: ________________________________
Card: ________________________________

Expiry Date:
Expiry __________________________________
Date: __________________________________

____________________________________
Signature: ____________________________________
Signature:

Send completed
Send completed form
form with
with payment
payment to:
to:
Baking Association
Baking Association ofof Canada,
Canada, 7895
7895 Tranmere
Tranmere Drive,
Drive, Suite
Suite #202,
#202, Mississauga,
Mississauga, ON
ON L5S
L5S 1V9
1V9
Tel: 905-405-0288,
Tel: 905-405-0288, ext
ext 21
21 Toll
Toll Free:
Free: 888-674-2253
888-674-2253 Fax:
Fax: 905-405-0993
905-405-0993 info@baking.ca
info@baking.ca www.baking.ca
www.baking.ca
 2016 Festive Night at the Races
A fun-filled evening & Christmas celebration
with friends from the Baking Industry
FRIDAY, NOVEMBER 4 TH, 2016 at FRASER DOWNS
Fraser Downs Clubhouse Restaurant 6:00 pm Cocktails
17755 60th Ave, Cloverdale BC 6:30 pm Buffet Dinner
Tickets $45.00 (includes GST) 7:00 pm 1 st Race
Fantastic Door Prizes All guests must be 19 yrs of age

Event Information Contact Nicole Higgins 604-838-0727

Reserve your Tickets ASAP!

Mail cheque and registration form to:
BAC (Attn: Gillian Blakey)
Suite 202 - 7895 Tranmere Dr.
Mississauga, ON L5S 1V9
Cheque Payable to BAC
Send this form with credit card information to:
Fax: (905) 405-0993
Email: gblakey@baking.ca
Phone: 1 (888) 674-2253 ext. 21
Tickets to be picked up at the door

Contact:_________________ Company: _________________ Phone# __________________

Email:_______________________________ # Of Guests _____x $45.00 = $ ____________

Includes GST, Tax #887064798

Cheque Please charge my: Visa MasterCard Amex

Card Number: __________________________________ Expiry Date: ___________________

Cardholder: __________________________ Signature: _______________________________

7895 Tranmere Drive, Suite 202, Mississauga, Ontario L5S 1V9

Tel: (905) 405-0288, 888-674-2253 Fax: (905) 405-0993
Email: info@baking.ca Website: www.baking.ca
 Pie trends soar with customer demand | BY JULIE FITZ-GERALD

LIFE OF PIES
T
he increasing popularity of
farmers markets and
consumer demand for
artisanal products has
brought the tasty, if not
traditional, dessert of pies back into the
spotlight. And with the sun-filled days of
summer drifting away and the fresh
harvest coming in, pie-makers across
Canada are preparing for a busy fall season.
Beth McIntee, owner of Sweetie Pies
Bakery Ltd., in St. Catharines, Ont.,
bakes a minimum of 500 pies a week to
keep up with demand for her mouth-
watering creations. Sweetie Pies focuses
on wholesale clients throughout the
week, while opening up to the public on
Fridays and attending the St. Catharines
Farmers Market every Saturday.
The biggest trend were seeing right
now is that people are coming back to
real handmade products, McIntee
explains. Everyones getting tired of the
grocery store jammy, mass-produced
pies and desserts in general. And the
rise in popularity of farmers markets
and pop-up markets is really exciting
because its bringing us a lot of attention.
Were not a small company, were a
medium-sized producer at this point,
but its bringing a lot of attention to the
fact that we can still be artisanal in our
recipes and our techniques and the
quality that were able to provide.
While apple pie is her number one
seller in the fall, McIntee says her apple
caramel crumble pie is very popular as
well. But her personal favourite is a
pumpkin maple pecan pie. Its one she
looks forward to all summer long.
Our busy season runs from the May
PHOTO CREDIT: COURTESY OF SWEETIE PIES BAKERY

24 weekend all the way through until

Thanksgiving. Thats when were just
insane. And by Thanksgiving morning I
always have a pumpkin maple pecan pie
for breakfast with a pot of coffee and Im
like, Okay, we survived another season!
Its my reward to myself and Im already
looking forward to that pie, Ill tell you!
McIntee says with a laugh.
The whirlwind of activity during
prime fruit-growing season is a shared
experience for pie-makers across Canada
who must work quickly to incorporate
The voice of the Canadian baking industry
Beth McIntee, owner of Sweetie Pies Bakery, sees a resurgence in demand for handmade
pies.
just-picked ingredients and keep up with much as theres a pie trend, theres a
customer demand. Were experiencing trend for people who want a healthier,
a first right now in the industry for sure, natural, real product. I think well only
notes McIntee. I would say this trend see that increase in the coming years.
has staying power because of what were To complement the farm fresh
able to do with keeping ingredients pure. ingredients, McIntee uses a traditional
Were not using any preservatives or egg-and-vinegar-type pie crust thats a
artificial ingredients in our pies, so as combination of her grandmothers
OCTOBER 2016 / BAKERS JOURNAL 25
 recipe and skills she learned in culinary
school. You get a very tender, very flaky
pastry out of it and I swear by the vinegar.
Thats what I think makes it because the
fat that youre going to use the
shortening and the vinegar react and
that is what makes the pastry flaky. And
we handle it as little as possible.
With apples at their finest and orange
pumpkin patches dotting the countryside,
its no wonder these are two of the most
popular pie flavours of the season.
However, Canadian pie shops are upping
the ante, giving consumers a tantalizing
twist on these old traditions with exciting
new flavours that beg to be tasted.
Jenell Parsons, owner and head baker
of The Pie Hole in Vancouver, B.C.,
creates over 50 flavours of sweet and
savoury pies from her commercial
kitchen, serving wholesale and retail
clients alike. During the autumn, her
two best-selling pies are inventive twists
on old favourites. During the fall
months our top-sellers are definitely our
bourbon-pecan-pumpkin pie its one of
our signature pies and we also do an
apple-pear-caramel-praline pie. We
definitely sell a lot of the traditional
apple and pumpkin pies as well, but
people like to try something a little
different. Theyre not making it at home
and they want to explore a little bit and
try something new, Parsons notes.
Another top-seller for Parsons is the A slice of apple pear caramel praline from The Pie Hole in Vancouver, a strong-selling
humorously called Fat Elvis and it lives alternative to traditional apple pie in the fall.
up to its name.

}
The pie is a dark Everyones getting tired of the grocery weeks. Parsons recently signed a lease on
chocolate ganache store jammy, mass-produced pies and a new storefront in East Vancouver
with banana desserts in general. And the rise in popu- where she will be branching out to reach
cream, a peanut larity of farmers markets and pop-up a greater number of retail customers
butter whipped markets is really exciting because its directly. McIntee is looking forward to
topping, caramel, bringing us a lot of attention the release of her new product line, Niag-
more ganache and ara Pie Company, which will bring her
roasted peanuts. famous pies to retail stores across
Despite the drool-worthy sweet options suited to satisfy autumn cravings. Its Southern Ontario in an unbaked, frozen
at The Pie Hole, the savoury side of the just amazing. The smell of the brown format. Its a division of my brand that
business also does well, accounting for butter is so comfortable, warm and were taking to retail, so it will be the
about 50 per cent of sales. Demand tends happy, and the rosemary intensifies it. same recipes and same product, but you
to surge when the weather turns cool. Its just an awesome pie, she says. can take it home and bake it yourself,
For savoury, our top-seller is our bacon Parsons creations are lovingly baked says McIntee.
PHOTO CREDIT: JOANN PAI @SLICEOFPAI

cheeseburger pie, says Parsons. Its
ground beef in a cheddar bchamel with
diced pickles, mustard, chopped bacon,
lots of cheddar, diced onions and we top it over the years. We almost do a croissant increased consumer demand with
with sesame seeds so it looks like a little
cheeseburger.
A new sweet flavour that Parsons has
been developing and is excited to add to
her menu is a brown butter-rosemary-
apple pie. The flavour profile is perfectly
26 BAKERS JOURNAL / OCTOBER 2016
into an all-butter crust that is folded in
such a way as to create a croissant-like
texture. Its a method she has developed
laminating technique, she explains. We inventive new twists on old-time
fold it a bunch and leave big chunks of
butter so when it bakes it gets really big
air pockets and really flaky crust.
For both McIntee and Parsons, big
moves are underway in the coming
With creative flavour profiles and
fresh-off-the-farm ingredients going into
every pie, Canadian bakers are meeting
favourites. / BJ
Julie Fitz-Gerald is a freelance writer based
in Uxbridge, Ont., and a regular contributor
to Bakers Journal.
www.bakersjournal.com
 Bakery

2017
Congress Trade Show & Conference
Produced by:

April 23rd & 24th

Vancouver Convention Centre
Vancouver, British Columbia, Canada

The ONLY baking industry trade show in Canada for 2017!

Join some 2,500 baking & food industry professionals from retail,
in-store & commercial bakeries, grocery stores & foodservice outlets.

For exhibit space, sponsorship & attending information:

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Tel: 905-405-0288 / 888-674-2253 / info@baking.ca
www.baking.ca

Baking Ingredients | Baked Goods (semi-finished, finished, frozen) | Baking Equipment | Packaging | Decorations | Technology | Services
See international ingredients and hi-tech trends in action | BY DOUG PICKLYK
HOST MILANO
F
ood service
professionals from
around the world
gather every two
years in the fashion
capital of Milan, Italy to attend
Host Milano in order to see,
touch and taste the latest in
products that are in demand
worldwide. The biannual event
serves as a exhibition for the
Ho.Re.Ca (hotels, restaurants
catering) industry, touching all
aspects of food service, retail,
ingredients, coffee, large-scale
retailing and hotels. And
according to event organizers,
in 2017, as the show celebrates
Held in Milan, Italy every two years, in 2017 Host Milano will occupy 16 exhibit halls.
28 BAKERS JOURNAL / OCTOBER 2016
its 40th anniversary, Canada is
among its focus countries.
Beyond fashion and design,
artisans of all kinds are
attracted to Milan as a home of
innovation. And for anyone
seeking a complete overview of
ingredients, machines,
accessories and equipment for
making bread, pizza and pasta,
as well as coffee, tea, gelato
and pastries, Host Milano is
the event to attend.
Taking place at the Fiera
Milano fairgrounds in Milan
from October 20 to 24, 2017,
the show company states that
more than 800 exhibitors have
already confirmed their
participation and the available
space is filling up. The
exhibition will occupy 16
exhibit halls, two more halls
than in 2015, covering the
entire ground area of the
exhibition centre.
Based on previous editions,
Host Milano attracts a very
international crowd, with 40
per cent of exhibitors coming
from outside of Italy, repre-
senting 38 countries around
the world. Exhibiting nations
include Germany, with 15 per
cent of companies, followed by
Spain with 14 per cent, France
and the United States with
seven per cent and the
Netherlands and Switzerland
with six per cent. With Canada
as a focus country for next
edition, it is anticipated that
overall Canadian participation
will continue to grow. At the
last show professional visitors
PHOTOS COURTESY OF FIERA MILANO
from Canada grew by 40 per
cent over previous editions.
HOSPITALITY AND MORE
Host Milano offers a broad
perspective on the baking
industry with specific appeal
to bakery food service
operations. The show divides
www.bakersjournal.com
 Dutch
Quality

From silo to truck

Silo Mixing Dough handling Final Decorating Baking Pan Cooling Freezing Crate Packaging
proong handling handling

Please Contact:
Erik Slagman
cell: +31 653 265 348
email: eslagman@kaak.nl
Pizza www.kaakgroup.com
The Netherlands

Kaak FPS | Kaak Bakeware | Benier | DrieM | Daub | MCS | LhotellierR 2A | Multipar ts

153131_Kaak Adv.Bakers journal 178x127 Df.indd 1 12-03-15 13:36

BJ_JanFeb16_Kaak_MLD.indd 1 2016-01-13 9:01 AM

IN THE HANDS
OF A BAKER
A must-have guide for successful bakery and pastry operations.

In the Hands of a Baker from The Culinary Institute of America helps

bakers and pastry chefs identify, understand, and utilize the tools and
equipment needed for successful professional baking.

This indispensable book provides in-depth information on how to

choose the best equipment for any baking jobfrom scaling and
measuring tools to cutting and confectionery tools, and from small
appliances to bakeware and beyondalong with proper techniques
for handling and maintaining that equipment.

The text also covers basic and specialized tools for every area of
expertise in the craft, including baking bread, making chocolates
and candies, and creating cakes and pastries. Chapters range from
organizing a station to understanding the differences between home
and professional equipment.

The voice of the Canadian baking industry OCTOBER 2016 / BAKERS JOURNAL 29

Host Milano offers over 400 events including in pizza is having an impact on the 25,000
seminars, workshops and contests attracting
chefs from around the world.
itself into three primary areas: foodservice
equipment; coffee/tea; and furniture.
Within the foodservice area there is space
dedicated specifically to bread, pizza and
pasta offering displays of innovation in
food equipment, food products (ingredi-
ents, semi-prepared items) and food
preparation.
The coffee/tea area includes machines
and ingredients along with space focused around the world comes from Italian
on accessories and equipment specific-
ally targetting gelato and pastry.
The furniture area includes the latest
in design ideas for all aspects of retail
hospitality, interior design, including
furnishing accessories for indoor and
outdoor spaces, lighting and much more.
Boasting a balanced mix of leading
players and smaller independent
producers, Host Milano offers a complete amaranth) or ancient grains revived from
overview of industry trends. The show
goes beyond representing a display area
of products and services by presenting
itself as a prime observatory on the
market. For exhibitors, the event
provides a platform where supply and
demand meet. The show itself hosts a
collection of 1,500 select buyers from all
over the world, and the overall attend-
ance in 2015 was close to 151,000 trade
professionals from 172 countries.
HOME OF GRAIN
PRODUCTS
Like many other food products, pizza and bakeries, while gourmet pizzas and pastas
pasta have reached well beyond Italys
borders to conquer the world. For these
products Italy remains a world leader in
the supply of specialized ingredients and
mixes as well as machines (kneading
30 BAKERS JOURNAL / OCTOBER 2016
machines, ovens and refrigerators) and
accessories.
According to the show organizers,
pizza is more popular and beloved than
ever in its two different versions: the
classic version that is the result of the
craftsmanship perfected by the Naples
pizzaiuoli, which Italy has proposed to
be recognized by UNESCO as a product
of Intangible Cultural Heritage; and the
more creative version, the gourmet pizza,
which relies on high-level restaurant
techniques and ingredients and can be
lighter and healthier.
Pizza is also evolving with gluten-free
versions and others based on legume or
alternate vegetable flours. This new wave
pizzerias in Italy, with annual turnover of
5.3 billion euros, and which serve more
than 900 million pizzas per year.
And then theres pasta. According to
AIDEPI, the industry association of
Italian pasta and bakery producers, in
2014 the country produced 3,458,000
tonnes of pasta, for a total value of 4.634
billion euros. Exports account for 57 per
cent of the pasta produced, equal to 45
per cent of the overall sales. In fact, one
out of every four bowls of pasta eaten
pasta makers. In Italy, per capita
consumption is 25 kilos per year, the
highest level in the world.
Pasta is also changing and diversifying.
Whole wheat and other alternatives to
the classic durum wheat version are on
the rise. The trends highlighted by Host
Milan point to stuffed and fresh pastas,
made of exotic grains (quinoa, teff and
local traditions.
Finally, bread is diversifying too and is
being offered in many different formats.
Among the latest trends are the open-view
bakeries in supermarkets that allow
customers to watch products being made.
In restaurants, consumers are re-discov-
ering bread as a side to food.
Market analyst Nielsen points out that
theres been a slight decline in artisanal
bread, but confirms that the market share
is still high at 87.9 per cent in Italy, among
the highest in the world. Bread is playing
a growing role in restaurants and boutique
are increasingly prepared and eaten in
shopping centres and supermarkets.
In Italy, like in the rest of the world,
theres a growing focus on quality and
types of bread. No more bread as filler
The exhibition has a focus on breads, pizza,
pasta, gelato, pastry and coffee.
and more bread where we dont expect it.
Bread that is higher in nutrition, with
algae or covered in healthy seeds, which
becomes the perfect base for many street
foods or for a classic sandwich that has
been updated with new, quality ingredi-
ents as part of a gourmet evolution,
similar to what pizza has gone through.
Above all, the trend spreading from
bakeries to restaurants is a return to the
old way of doing things, such as long
leavening times with starters, which is
now mandatory for those who think of
bread as being part of their lifestyle and
food philosophy.
Companies have picked up on this
trend, and they are studying ways to come
up with systems for creating a natural,
genuine product that is also compatible
with modern technology.
TRENDS IN VIEW
Whether your interest lies in baked goods
or coffee service, restaurants or bars,
furnishings or equipment, Host Milano
offers the a viewpoint to discover new
trends in food, hospitality, decor and retail.
While the event occurs every two years,
the evolving trends in bread making
specifically are attracting a lot of attention
right now, and in 2017 the fairgrounds in
Milan will serve as a prime observatory to
view where the industry will turn next
from a European perspective.
For more information on the details of
the Host Milano exhibition visit www.
host.fieramilano.it / BJ
Thank you to Fiera Milano for background
information and content contributions.
www.bakersjournal.com
2016 AB Mauri Food Inc.
 bakers formula
BY JENELL PARSONS

APPLE PEAR CARAMEL PRALINE PIE

C ombining the best of the fall

harvest fruits with pure
sweetness and a bit of crunch,
this recipe comes to us courtesy of
Jenell Parsons of The Pie Hole in
Vancouver.

INGREDIENTS
FILLING
Granny apples
(peeled & thinly sliced) 3
Gala apples
(peeled & thinly sliced) 2
Bartlett Pears
(Peeled & thinly sliced) 2
Unbleached AP flour 3 tbsp
Brown Sugar 3/4 cup
Vanilla 1 tsp
Cinnamon 1/2 tsp
Nutmeg pinch
Salt pinch

PRALINE LAYER
Butter (cubed) 1/4 cup
Brown sugar 1/2 cup
Unbleached AP flour 1/2 cup
Rolled oats 1/3
Pecans, coarsely chopped 1/4 cup

CARAMEL SAUCE
White sugar 1 cup
Water 1/4 cup
White corn syrup 1 tsp
Heavy cream 1/2 cup
Vanilla 1 tbsp
Salt 1/2 tsp

METHOD
1. Combine the apples and pears in a
bowl with all of the ingredients. Mix
very well to evenly coat the slices.
Mix until mixture appears a little wet.
2. Put apple mixture into prepared pie
shell.
3. Make the praline layer by combining
large sauce pan add the sugar, water
and corn syrup and bring to a boil
over high heat. Whisk until sugar has
completely dissolved.
7. Allow for mixture to boil for 10
minutes or until it turns a beautiful
caramel colour. To prevent crystal-
and then pour 1/4-cup over the
praline layer.
11. Take the full top crust and gently
place over the pie. Seal the edges by
pinching and finishing .
12. Evenly and completely egg wash the
entire top. Sprinkle with cinnamon
PHOTO CREDIT: JOANN PAI @SLICEOFPAI

the first three ingredients in a mixing
bowl and using a pastry knife or
clean hands mix until you achieve an
even crumbly texture.
4. Add the oats and pecans and mix
throughout.
5. Sprinkle a good handful of the praline
mixture over the apple/pears in the pie.
6. Make the caramel sauce (can be
made ahead and stored in a jar). In a
lization try to keep the sauce from
going up the sides of the pan.
8. Once the sauce is a rich caramel
colour reduce heat to low. Slowly add
the cream. Stir and add the vanilla
and salt.
9. Whisk until the mixture is smooth
and creamy. It will bubble up . Sauce
will thicken as it cooks (1-2 minutes).
10. Allow sauce to cool to room temp
sugar and a little sprinkle of the
praline mixture. Pierce with several
one-inch vent holes.
13. Bake at 350 F until juices thickly
begin to bubble out the vent holes.
Approximately 45-60 mins. Deep
dish pie plates or ceramic/glad plates
will require slightly longer cooking
times.
14. Cool completely and enjoy!

32 BAKERS JOURNAL / OCTOBER 2016 www.bakersjournal.com

 bakers formula
BY THE U.S. HIGHBUSH BLUEBERRY COUNCIL

BLUEBERRY-NECTARINE
CROSTATA
A crostata is a traditional Italian baked tart or pie. And while the domestic
blueberry season comes to an end in October, there is always a ready
supply of the healthy berries around. And mixing blueberries with ripe
nectarines makes for a flavourful dessert on a baked pastry crust. This recipe is
courtesy of the U.S. Highbush Blueberry Council.
www.blueberrytech.org

INGREDIENTS 8. Mound fruit evenly in center of each

PASTRY circle, leaving a one-inch border
All-purpose flour 2-1/4 cups around edge. Bring pastry up and
Sugar 1/4 cup over filling just to form a one-inch
Ground cardamom 1/2 tsp border. Brush pastry lightly with egg
Salt 1/4 tsp mixture and sprinkle with sugar. Chill
Unsalted butter 1-1/2 sticks until cold.
(about 6 oz) 9. Position oven rack in lower third of
Cold water 3-1/2 to 4 tbsp oven; heat to 425 F. Bake crostata 35
Amaretti Cookie Crumbs 6 tbsp minutes until center lightly bubbles
and crust is deep golden.
FILLING 10. Cool 15 minutes. Serve warm with
Blueberries 1 pint gelato or lightly sweetened whipped
Ripe nectarines, diced 2 cups cream.
Sugar 3 tbsp
Cornstarch 2 tbsp
Egg (beaten with cream) 1 yolk
Heavy cream 1 tbsp
Coarse raw sugar 6 tsp
YIELD: 6 servings

METHOD
1. Combine the flour, sugar, carda-
mom and salt in a processor. Pulse
to combine.
2. Add butter and pulse to pea size.
3. Sprinkle 3 tbsp water over flour;
process three to four seconds until
starting to come together (if dough
looks very sandy, add water and
pulse a few more times until
clumping but slightly loose).
4. Turn out onto a large sheet of
plastic wrap. Bring wrap up and
PHOTO CREDIT: U.S. HIGHBUSH BLUEBERRY COUNCIL

cover top of dough; press to form

seven-inch disk. Chill until cold.
5. Divide dough into six equal pieces.
Roll out on lightly floured board to
form 1/8-inch thick circles approxi-
mately 5-inches in diameter.
6. Line a baking sheet with parchment
paper; transfer circles to sheet.
Spoon cookie crumbs into center
of circles.
7. In a large bowl, gently toss
blueberries, nectarines, sugar and
cornstarch.

OCTOBER 2016 / BAKERS JOURNAL 33

 new products

From easy-to-operate digital scales and crystal clear packaging for point of purchase,, Bakers Journal keeps you
in the know. for more on new products for the baking industry, check out our website, www.bakersjournal.com
Compact stainless steel scale Heat-resistant clear packaging
Adam Equipment has added the Catering to the fresh-to-go food segment, Milliken & Com-
new Astro scale to its range of panys new packaging material NX UltraClear polypropylene is
portable weighing equipment, the first plastic to combine glass-like clarity for improved
offering user-friendly features in aesthetics with heat resistance for heating and reheating.
a compact design. Unlike traditional clear
The new Astro models feature plastics such as polyethyl-

PHOTO CREDITS: ADAM EQUIPMENT / MILLIKEN & COMPANY

a large 304 stainless-steel pan ene terephthalate (PET),
that accommodates ingredients, NX UltraClear PP is
powders or a weighing container. engineered to handle
Solid one-piece construction and hot-fill applications,
a sealed keypad reduce the warming under heat lamps
chance of damage from foreign and microwaving, so
materials entering the scale. The all-stainless-steel housing consumers can reheat foods or heat semi-prepared items
can be quickly cleaned. without transferring them to a different container. This
The scales are availabe in three models, with capacities of 2 material is equally well suited for packaging cold foods such
kg (ASC 2001), 4 kg (ASC 4001) and 8 kg (ASC 8000), and as salads and pastry items.
they all offer simple operation with only two keys, allowing The NX UltraClear PP is also easily recycled to meet
quick access to the weighing units (g, lb and oz). The Astro industry and consumer demands for greater sustainability. The
models can be operated with two AAA batteries or plugged materials heat resistance also allows containers to be cleaned
in with an AC adapter. in the dishwasher and reused.
www.adamequipment.com www.NXUltraClearPP.com

classified Ads
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34 BAKERS JOURNAL / OCTOBER 2016 www.bakersjournal.com

BJ_March16_Crown_CSA.indd 1 2016-02-08 9:17 AM

 product showcase
Continued from page 12
He believes the companys best salesman is its building, along
with all of the companys employees, which total about 90.
In order to further highlight the companys facility, Boulart
has built a virtual reality application, where customers can put
on a headset and take a 3D tour of the factory. We are a
company that always tries to stay ahead of the game. They
bring out the technology at trade shows as a teaser to encourage
customers to visit. Once I get them inside our four walls here
they fall in love with it, says Saillant.

TREND SETTING
Boularts facility may close some deals, but its the companys
products that need to satisfy clients. Boularts artisan breads,
made with only basic ingredients, are very clean label and on
target with the better for you trend. That trend was there nine
years ago when I was first developing the business, and its
continuing today, says Saillant. He believes that had he
launched the business five years earlier it could have failed
because the market wasnt ready for it.
Boulart is also completely non-GMO certified, which has
opened new doors to suppliers looking for non-GMO products.
The plant is also fully organic certified. Saillant admits that
sourcing organic ingredients could become difficult, primarily
because the process requires stable ingredients.
That was a challenge when we started, even with non-organ-
ic flour, he says. But now that the companys volumes are large
enough, mills are meeting Boularts standards.
In order to keep ahead of the trends, Boularts most recent
product launches have included focaccia, small burger buns,
thin sandwich buns and its award-winning ciabatta bites.

ARTISAN FOR THE MASSES

Saillant doesnt compare Boulart to the many artisan bakers
springing up across the country. I am not competing with
these local bakeries who are delivering small volumes in their
neighbourhoods. I ship truck loads. My business is to do what
they do but at a large scale and make it readily available.
He sees the local artisan bread makers as trend-setters who
are putting pressure on the industry to make better food.
Consumers want the quality of the products they buy at their
local farmers markets to be available in the grocery stores, he
says. And while big grocery chains are trying to offer local
products, he insists that logistically it doesnt work within their
vast organizations. Its also a matter of consistency from store to
store, being able to supply the same level of quality across a
300-store chain. Thats where I come in, he says.

WHATS NEXT?
We have a clear vision of where we want to be in five years.
Were not a big player, but we have a nice large facility, and we
want to have better market penetration. Saillant notes that
sales to the U.S. now represent just over 50 per cent of Boularts
business, and its where the growth is coming from.
Overall, within the industrial bread wholesaling business he
describes Boulart as a drop in the bucket. The retail food service
and retail industries are huge and the trend continues to be
leading towards a demand for better quality bread. We
basically started Boulart before the market was ready, and now
were well positioned and there are plenty of opportunities out
there for us. / BJ
OCTOBER 2016 / BAKERS JOURNAL 35
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The voice of the Canadian baking industry OCTOBER 2016 / BAKERS JOURNAL 37
 the final proof
BY JANE DUMMER, RD

ALWAYS POPULAR HOMESTYLE

Consumers
desire foods
that are less
processed with
wholesome
ingredients

I
n our fast-paced world, a familiar
country apple pie or classic carrot
cake made with simple ingredients
brings a sense of comfort. Home-
style recipes continue to be a popular
line for many bakeries and never really
go out of fashion. We are seeing a
modern twist on some of Grandmas
favourites that still bring a sense of ease,
familiarity and a remembrance of things
past.
Our carrot cake and deep apple pie
recipes date back to our humble begin-
nings in a basement kitchen, says
Debbie Gust, president, WOW! Factor
Desserts based in Sherwood Park,
Alberta. These simple homestyle recipes
are beloved by our customers as they are
made by hand from scratch recipes with
real ingredients at our Canadian facility.
Gust was not surprised when after they
launched a new category called the
Dainty Cakes line this past spring the
best seller was, and continues to be, a
classicthe Apple Crisp Dainty cake.
Its unbelievably decadent, warm, cozy,
with all the familiar flavours.
I was able to taste the new apple crisp
melt-away in the name of research for
my column. Its full of apples with the
taste and texture of fresh, just picked,
under a delectable coconut cinnamon
streusel. The homemade caramel sauce
makes this a mouth-watering treat that I
would purchase time and time again.
With the growing popularity of coffee
shops, tea shops, independent diners,
food festivals and food trucks, homestyle
cookies, cakes and pies are making a big
comeback. They go well with a variety of
hot beverages and make a nice treat that
reminds us of a simpler, slower-paced
The classic apple pie strikes and emotional chord with consumers.
additions on nostalgic desserts a number
of their products have stood the test of
time. After 20-plus years in production,
Gust confirms these classics continue to
be much sought-after desserts.
Again, in the name of research, I
sampled the WOW! Factor Desserts
Colossal Carrot Cake, part of its line
called Tried and True desserts. This
spicy carrot cake is extra moist with
crushed pineapple, coconut and walnuts,
filled and covered with cream cheese
icing. Its topped with more sweet
coconut, walnuts, with a modern twist of
white chocolate drizzle on the top and
toasted almonds on the sides.
Dana McCauley, CEO of Blue Unicorn
Innovation in Toronto, explains:
Homestyle is much broader than it used
to be. My grandmother (and most like
her who raised families in rural Canada
before the 1970s) had a limited reper-
toire of seasonal ingredients. Specialty
ingredients and fresh foods were limited
to large centres and available only when
in season here in Canada.
more diverse population, homestyle can
apply to ethnic offerings as well as to
foods with ingredients (such as avocados
or mangos) that are grown far away.
As fewer people are cooking and
baking from scratch at home on a regular
basis, there is nostalgia for the Grandma
foods we used to take for granted.
McCauley reminds us that emotion is
always a huge driver in food choices.
She provides the example of the huge
response to items like Uncle Tetsu
Japanese Cheesecake. Uncle Tetsus
Cheesecake began on Oyafukou Street in
Hakata, Fukuoka in the 1970s. Now you
can get this exact cheesecake from a shop
on Bay Street in Toronto, and you may
have to wait in a 60-minute-long line-up
for this taste of home.
Consumers continue to desire
homestyle foods that are less processed
with wholesome ingredients. Whether
homestyle reminds you of Grandmas
baking or a delicious dessert from your
homeland; cakes, cookies and pies made
in the traditional way with the finest
PHOTO CREDIT: THINKSTOCK

time. Ive noticed traditional favourites
with modern twists, such as classic
shortbread baked with lavender and
carrot ginger cake under an orange
cream cheese icing.
Gust identifies that being innovative is
important, and by creating up-to-date
38 BAKERS JOURNAL / OCTOBER 2016
Likewise, as a largely French- and
English-based population, homestyle at
that time meant meat, potatoes, two
vegetables and baked goods that con-
tained spices, local fruits and dairy.
Today, with greater access to local
and non-local specialty foods and a much
ingredients are definite must-haves for
your menu. / BJ
Jane Dummer, RD (www.janedummer.com),
known as the Pod to Plate Food Consultant,
collaborates and partners with the food and
nutrition industry across North America.
www.bakersjournal.com
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Everything you need to make something beautiful.
Every morning, your bakery makes the world a better place
for your customers, your employees and your family. Thats
why, for three generations, Dawn has been the supplier
bakeries count on to deliver the depth of experience, the
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See why 90 years in the business makes all the difference for your bakery.
Visit DawnFoods.com or call 866.277.3663