BAKERS

NOVEMBER 2016

journal
The voice of the
canadian
baking
industry

GAME OF
SCONES
Toronto shop develops
a following for the
traditional treat

www.bakersjournal.com
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 ON THE COVER
Taken by surprise, Sandra Katsiou,
founder of Baker and Scone in
Toronto, found instant success with
her scones. See her story on page 10.

19 NOVEMBER 2016

Its never too early to gear up and get your bakery ready for the holidays.

insideFEATURES
7
10 Game of Scones
Success comes quickly for Baker and Scone

19 Holiday Preparations
21
Planning to beat the rush
COLUMNS DEPARTMENTS
24 Teaching the Teachers
Western Canadian educators retreat 8 Concepts for 4 Editors Letter
Success 6 Industry News
Menu design tips 7 Jake the Baker
21 Bakers Formula
22 Guest Column 26 New Products
Mastering lease renewal 27 Professional
Directory
30 Final Proof 29 Classifieds
PHOTO COURTESY BUTTER BAKED GOODS / COVER PHOTO: TRACY COX

Shortbread year-round 29 Product Showcase

online
FEATURE

7 characteristics of a successful leader

When taking on a leadership role, it is important to acknowledge that success is not simply
about credentials but in a persons well-developed character. To ensure organizational growth
and long-term success, author Eliakim Thorpe spells out seven characteristics of a highly
successful leader in his F.O.R.T.U.N.E. leadership path.

BAKERS JOURNAL EXTRAS La Rocca celebrates 30 years; Europeans vote to limit trans fats; Canadian food industry exports on the
rise; Costco opening seven new stores in Canadaplus, the latest industry news and new products.
www.bakersjournal.com
The voice of the Canadian baking industry NOVEMBER 2016 / BAKERS JOURNAL 3
 editors letter
BY DOUG PICKLYK

ATTENTION GETTING
NOVEMBER 2016 | VOL. 76, NO. 9

EDITOR | Doug Picklyk

O
dpicklyk@annexbizmedia.com
416-510-5206
n a rainy Saturday in September I made my way to Good-
wood, Ont., a small community north of Toronto, to TECHNICAL
EDITOR | John McColl, Puratos Canada
witness what may go down in the book of Guinness jmccoll@puratos.com
World Records as the largest tart ever baked. NATIONAL ADVERTISING
Marco Cassano, the owner of Anninas Bake Shop and Caf in MANAGER | Stephanie Jewell
sjewell@annexweb.com
Goodwood, hosted the event. Cassano was out to smash the 705-826-2254
existing record set in 2008 for a plum tart baked in France that 1-888-599-2228 ext. 268

weighed 4,800 pounds. ACCOUNT COORDINATOR | Shannon

Drumm
Cassanos all-Canadian butter tart was baked in the shops sdrumm@annexweb.com
parking lot using a custom-fabricated 16-foot-diameter and 519-429-5176
1-888-599-2228 ext. 219
one-foot-deep tart pan. He fashioned a convection oven with four
MEDIA DESIGNER | Gerry Wiebe
gas-fired heating fans blowing into a sheetrock enclosure topped with metal (it required a
crane to lift off the top). With support from Olympic Wholesale and an entire team of CIRCULATION MANAGER l Beata
Olechnowicz
suppliers including ADM, Bunge, Burnbrae Farms, Embassy Flavours, Gay Lea and Lantic bolechnowicz@annexbizmedia.com
among others, Cassano produced a tart that weighed in at 8,500 pounds. GROUP PUBLISHER | Martin McAnulty
When asked why he was doing this? Cassano explained: Every year we do something for mmcanulty@annexweb.com

the Childrens Wish Foundation charity, and this year it was about doing something fun. He DIRECTOR OF SOUL/COO | Sue
Fredericks
intended on selling off the large butter tart by the pound with money going to the charity.
Unfortunately the weather played havoc with the timing, and the tart wasnt completely Mailing Address
P.O. Box 530, 105 Donly Dr. S.,
cooked until late into the night. So Anninas sold its in-store tarts, three-for-$5, with all the Simcoe, ON N3Y 4N5
money going to the charity. PUBLICATION MAIL AGREEMENT NO.
The nice thing was seeing all of the people from the community come out despite the 40065710.
rains, says Cassano. He estimates that over the course of the day between 1,500 and 2,000 ISSN 0005-4097
people made their way to the bakery to see the tart baking in action. Published ten times per year (Jan/Feb,
Mar, Apr, May, Jun, Jul, Aug/Sept, Oct,
Being involved in the community and drawing attention to bakeries sends a positive Nov, Dec) by Annex Business Media.
message for the industry, and its not only small town shops that get involved in record- CIRCULATION
breaking events. Also in September, Canada Bread took part in its parent company Grupo email: blao@annexbizmedia.com

}
Bimbos Guinness World Records
Every year we do something for the attempt to set the mark for the most
Childrens Wish Foundation charity, 10-km running races held on one day
and this year it was about doing around the world.
something fun. The Canadian editions of the
Global Energy Race were held in
Tel: 416-442-5600 ext 3552
Fax: 416-510-5170
Mail: 80 Valleybrook Drive, Toronto, ON
M3B 2S9
Subscription Rates
Canada 1 Year $ 30.00 (with GST
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QST $33.90)
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Calgary and Hamilton. Canada Bread partnered with local food banks to donate two slices of Occasionally, Bakers Journal will mail infor-
bread for every kilometre completed by participants. In all, races were held in 36 cities mation on behalf of industry-related
groups whose products and services we
across 21 countries with over a million slices of bread headed to food banks across the globe. believe may be of interest to you. If you
prefer not to receive this information,
In another charitable endeavour, for the month of October Canadas ACE Bakery teamed please contact our circulation department
up with the Hero Certified Burger chain of restaurants in Ontario in support of the Canadian in any of the four ways listed above.

Breast Cancer Foundation. ACE developed a pink burger bun using colour from all-natural Annex Privacy Officer
privacy@annexbizmedia.com
beet juice. As part of the campaign, for every pink bun sold a dollar went to the breast Tel: 800-668-2374
cancer foundation.
Opinions expressed in this magazine are not
Using creativity and drive, these bakeries provide examples of community outreach that necessarily those of the editor or the pub-
lisher. No liability is assumed for errors or
also gives back. As of press time I still hadnt heard if Anninas butter tart had made it into omissions. All advertising is subject to the
the book of Guinness World Records. If not, Cassano says hes willing to try again. But either publishers approval. Such approval does
not imply any endorsement of the products
way hell definitely be cooking up something to bring out the crowds in Goodwood again or services advertised. Publisher reserves
the right to refuse advertising that does not
next year. / BJ meet the standards of the 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 / NOVEMBER 2016 www.bakersjournal.com
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 industry news
briefly | Millennials chowing down on organics; high protein bread introduced by Dimpflmeier; Galen Weston Sr. resigns
at 75; Eataly coming to Toronto | for more news in the baking world, check out our website, www.bakersjournal.com
Survey: millennials buying organic
Results of a survey released by the North
American Organic Trade Association
(OTA) reveals that millennial parents,
those in the 18- to 34-year-old age range,
are now the biggest group of organic
buyers in America.
Among U.S. parents, more than five in
10 (52 per cent) organic buyers are
millennials. The millennial consumer and
head of household is changing the
landscape of our food industry, said
Laura Batcha, CEO and executive director
of the OTA in a prepared release.
Our survey shows that millennial
parents seek out organic because they are
more aware of the benefits of organic,
they place a greater value on knowing
how their food was grown and produced
and that they are deeply committed to
Coffee and tea
show serves up
trends
The Canadian Coffee & Tea Show recently
invited hot beverage industry buyers to
sample the latest in coffee, tea and hot
chocolate; examine brewing and dispens-
ing equipment; and take note of trends.
Organizers of the show, which took
place Sept. 25 and 26 at the International
Centre in Mississauga, welcomed an
estimated 1,500 independent coffee and
tea retailers, restaurateurs, food-service
operators, chain operators and buyers.
The show is a one-stop shop for those
looking for a sampling of what the coffee
and tea world might bring to your bakery
or caf to increase both customer
satisfaction and average cheque.
An overriding theme was indulgence.
Custom coffee and tea more and more is
seen as a treat in and of itself to be
savoured or paired with a small sweet
food treat and so it hits the sweet spot
of the bakery industry.Also exhibiting at
the show was WOW! Factor Desserts, the
Alberta-based hand made dessert
wholesaler featuring a display of treats
and its latest product guide. Torontos
Dufflet Pastries also had a presence
at the show.
6 BAKERS JOURNAL / NOVEMBER 2016
supporting a food system that sustains
and nurtures the environment.
The survey studied generational buying
habits, looking at millennials (18-34),
generation X (35-50) and baby boomers
Dimpflmeier
introduces
Carb Smart
Family-owned Dimpflmeier Bakery based in
Etobicoke, Ont. released of a new bread its
calling Carb Smart. The new loaf contains
34 g of protein, 8 g of fibre and 2 g of
carbohydrates per 100 g serving.
According to the company its the worlds
first commercially available high-protein,
low net carb all-natural bread that promises
to satisfy both athletes and foodies.
We really feel that this product is the
bread that the world has been waiting for,
said Torsten Galle, general manager with
Dimpflmeier, in a press release. So many
Consumers will pay for transparency
A recentsurveyconducted by Label
Insightreveals that nearly nine in 10
consumers say transparency is important
to them across every food product
category, and 40 per cent would switch
brands for more transparency.
Key findings from the survey include:
81 per cent of consumers would
consider a brands entire portfolio if they
switched to that brand because of
increased transparency.
56 per cent report that additional
(51-69). Compared to millennials who
accounted for 52 per cent of organic
buyers, Gen X parents made up 35 per
cent of parents choosing organic and
baby boomers making up 14 per cent.
For 40 per cent of millennials, choosing
organic is an integral part of living green,
versus 32 per cent of Gen Xers and 28 per
cent of baby boomers.
OTAsU.S. Families Organic Attitudes
and Beliefs 2016 Tracking Study, a survey
of more than 1,800 households with at
least one child under 18, found that more
than eight in 10 (82 per cent) U.S. families
say they buy organic sometimes.
The number of families never buying
organic has steadily decreased, going
from almost 30 per cent in 2009 to just 18
per cent today.
people have given up the bread they love
in order to lose weight. Now we finally
have a product that addresses this very
large group of consumers. Finally, they
can eat bread again.
information about how food is produced,
handled or sourced would make them
trust that brand more.
PHOTOS: THINKSTOCK, DIMPFLMEIER
73 per cent would be willing to pay
more for a product that offers complete
transparency in all attributes.
94 per cent are likely to be loyal to a
brand that offers complete transparency.
86 per cent of 18 to 34-year-old women
with children say they would pay more for
food products with completely transparent
information.
www.bakersjournal.com
 Eataly opening in Toronto: 2019
The owners of the Italian-inspired
Eataly food marketplace have an-
nounced plans to open the first
Canadian location in early 2019 as an
anchor tenant of the newly-renovated
Manulife Centre at the corner of Bloor
and Bay Streets in Torontos tony
Yorkville neighbourhood.
The Italian-based company, Artist rendering of the proposed new Eataly
brought to the Americas in 2010 with location opening in Toronto in 2019
the help of celebrity chef Mario Batali and others, is partnering with the Selfridges
Group and Toronto-based Terroni Restaurants for its entrance to Canada.
The Eataly concept is an Italian food marketplace including a mix of food markets,
Galen Weston Sr. restaurants, bakery and eateries. The Toronto location will span three stories for a
total space of 50,000 square feet.
Weston Sr. Known for its unique offering, Eataly allows customers to shop for high quality

steps down products, eat at one of many restaurants and counters, and learn about the stories
behind those products all within the same marketplace.
W. Galen Weston has officially stepped
down as executive chairman of George
Weston Ltd., handing the title to his
son, Galen G. Weston (43), who
Wayne Bryant rejoins Reiser
becomes chairman, George Weston Wayne Bryant is back with Reiser Canada in the role of
Ltd. while retaining his responsibilities vice president of sales. Bryant will lead Reiser Canadas
as executive chairman and president, sales team and be responsible for the continued sales
Loblaw Companies Ltd. growth of the company.
Galen Weston Sr., 75, assumed Wayne is the consummate salesperson and his
executive control of George Weston customer-first philosophy and management style is a
Ltd. in 1974, when he succeeded his perfect fit for Reiser, said Roger Reiser, president and
father. Over four decades, Weston CEO of Robert Reiser & Co., Inc., in a company release.
oversaw the introduction of Canadian For the past 10 years, Bryant has served as country
brands and retail concepts, including manager for CFS Canada and more recently director of
Presidents Choice, No Frills and Real sales at Multivac Canada. Prior to that, Bryant held various Wayne Bryant, VP sales,
Canadian Superstore. AndWeston roles at both Reiser Canada and Reiser UK. Reiser Canada
Foods is a North Americanleader in
thebaking industry, producing fresh,
frozen and specialty bakery products
with over 40 facilities across North
America with over 6,000 employees.
Following my own fathers tradition
of stepping down at the age of 75, I see
this as a good time to create space for
the next generation, said W. Galen
Weston in a company release. Weston
Jr. becomes the fourth generation of
family leadership.
ILLUSTRATION: BRIAN FRAY

Galen Weston Jr.

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

NINE MENU DESIGN ERRORS

Think of your menu as a each section. You should consider
marketing tool. Its your highlighting your most profitable items.
first impression and can Make sure that you have a minimum of
impact a customers onebut no more than twohighlighted
perception of your items on each page or panel.
business.
3. TOO MANY ITEMS
If you have too many items on your
of how much they are spending. Studies
have shown that customers are more
likely to spend more when the dollar
signs are omitted. You should display the
price of each bakery item on your menu,
but dollar sign overuse communicates
that your bakery is just about money.
Your bakery should reflect a tone of

G
menu, you will only overwhelm your warm hospitality rather than business
reat menu designs will guests and they will have a difficult time and commerce.
enhance a bakery experi- choosing. In the end, it will only confuse Incorporate your prices at the end of
ence and help your custom- them and they will be less likely to return each menu item description, using the
ers makes the right choices. to your bakery. same size font and leaving two spaces
Your menu is often the first impression between the end of the description and
your bakery will make. Menus are your 4. DESCRIPTIONS ARE TOO LONG the price. Dont list items from high price
best marketing tools. They are an Describe each item properly. Use short, to low or vice versa. Try to mix them up.
extension of your brand, and everything concise and accurate descriptions for
about presentation, design and layout each item. Your descriptions have to 8. UNKEMPT MENUS
and food/beverage descriptions will generate interest and sales. Long Dont use menus covered with food,
contribute to your guest experience and descriptions are confusing. grease, water stains and tears. Your menu
will increase your is a reflection of you, your bakery and

}
profit. You should When designing a menu, it should guide your brand. If your menus are old and
think of your menu your guests to your best and most profit- worn out, your bakery will appear to your
as an advertising tool able items with the highest gross margin, guests as an old, dirty and sloppy
and as an opportun- showcase your signature desserts, increase establishment. Order menus that are
ity to increase your the sale of add-ons and it should make your durable, and determine whether paper or
profit. I have bakery stand out from the competition. laminated menus would be more
compiled a list of beneficial. Since a bakery operation is
nine bakery menu design errors that I Effective typography will communicate often a take-out operation and a sit-down
often see. your brand and result in a more legible caf, then a mix of both paper and
menu. You want your type to look clean laminated menus is probably appropriate.
1. BAKERY BRAND NAME and consistent. As a general rule, try to
NOT VISIBLE stick to two different fonts to distinguish 9. FAILING TO PROOFREAD
Always place your bakerys name and the names and descriptions of each menu YOUR MENU
logo, address, telephone number and item. DONT CAPITALIZE everything, Always read every word with careful
website at the very top of your menu and and if you have to go bold. attention, and ideally get another
on the front and back of your menu. You member of your team to check it too. Use
want your guests to tell their family and 5. USE LINES, ARROWS AND BOXES a spellchecker to find misspelled words,
friends about your bakery. Lines, arrows and boxes draw attention! but as you know, it will not catch
Try to keep everything organized. Put correctly spelt words in the wrong
2. BAKERY PRODUCTS PLACEMENT lines and boxes around your eye-catching context. Your menu is your most
The average time a customer spends on a desserts with the highest profit margins. important sales tool, so make sure its
menu is just over 100 seconds, and professionally written. / BJ
therefore it is important that they see all 6. USE PHOTOS WITH CARE
your bakery items at once. Your menu Let me tell you that greyish photos will Diane Chiasson, FCSI, president of Chiasson
should not be a list of ingredients. Proper not sell your bakery food items. You Consultants Inc., has been helping foodserv-
menu engineering is not only to show- should always use extremely professional ice, hospitality and retail operators increase
case your food and beverage items but it and high-resolution photos to show off sales for over 30 years. Her company
is also to create something interesting your signature desserts. If you are provides innovative and revenue-increasing
and unique in order to entice your planning to use stock images, make sure foodservice and retail merchandising
customers. Many bakery operations dont that they visually represent the exact programs, interior design, branding, menu
give much thought to where and how same thing that you offer. engineering, marketing and promotional
items are placed on the menu. Your most campaigns, and much more. Contact her at
popular and profitable items, as well as 7. DONT EMPHASIZE 416-926-1338, toll-free at 1-888-926-6655 or
your best signature desserts, should be at $$ DOLLAR SIGNS chiasson@chiassonconsultants.com, or visit
the top of your menu and at the top of Dont make your customers overly aware www.chiassonconsultants.com
8 BAKERS JOURNAL / NOVEMBER 2016 www.bakersjournal.com
 S E A R C H I N G F O R A S I N G L E D O U G H D I V I D E R T H AT C A N
P R O D U C E YO U R E NTI R E B R E A D L I N E?
The Vemag Dough Divider combines the advantages of extrusion dividing
and pocket dividing into one machine. Now you can divide your entire line of
sliced breads using just a single Vemag. The high-speed Vemag is easily
adjustable to divide a wide range of crumb structures from the uniform,
tight crumb structure of an extrusion divider to the open crumb
structure of a pocket divider.
Superior dough quality is just the start. The Vemag is easy to set up, easy
to run, easy to change over and easy to maintain. Its double-screw technology
provides the industrys most accurate scaling
while never overworking the dough. It
completely eliminates the need for divider
oil. And its stainless steel construction and
The Vemag easily divides a easy-to-clean design set the standards in
wide range of dough weights sanitation and food safety. Test the Vemag for yourself
from 1/4 oz. to 10 lbs. or more.
schedule a demonstration at the Reiser Customer Center today.

2016 Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 (905) 631-6611 | Reiser 725 Dedham Street, Canton, MA 02021 (781) 821-1290 | www.reiser.com
Torontos Baker and Scone finds quick success | BY DOUG PICKLYK

GAME OF SCONES

10 BAKERS JOURNAL / NOVEMBER 2016 www.bakersjournal.com

 I
n April 2014, when chef Sandra
Katsiou opened the doors to her
small shop on St. Clair Avenue West
in Toronto it was going to be an
extension of her existing cooking
and catering business. She knew her
popular scones would be a good calling
carda nice nibble for customers waiting
for their meal ordersbut word in the
neighbourhood quickly spread. On the first
weekend, people were lined up out the
door and down the blockthe scones were
a hit. Overwhelmed, Katsiou went into the
back of the shop and cried. Thats when
everything changed, she says.
It was no more meals, no more food, it
was just scones, and were talking about
thousands and thousands of scones. The
crowds came not only on the weekends but
through the weekthe demand became
constant. Initially she thought shed be
making a batch a day, but the scone has
become the driver of her business.
Born and raised in the Toronto area,
Katsiou always knew she wanted to be in
the food industry. Although she doesnt
come from a family of chefs, mealtime was
central to her life. My family immigrated The scones (above) are made using a technique borrowed from French pastry with layers and lots
from Greece, and food is everything, she of cold butter. Sandra Katsiou (left), owner of Baker and Scone in Toronto.

}
says, noting that her
grandmother was an
amazing cook and
baker.
A product of George
Browns culinary arts
program, Katsiou has
been a chef for 20 years. After a start in
PHOTO (LEFT) SARAH SHARPE PHOTOGRAGHY; (RIGHT) TRACY COX
I didnt realize this, but a scone is a
daily consumable item. Unlike a cupcake
or a doughnut, and more like a croissant,
a scone with a cup of coffee can start
your dayevery day.
She takes pride in being the first scone
few tables and chairs, and go. Katsiou had
an architect help with the layout, but she
commandeered the design, selecting
colours, flooring and the merchandising. I
wanted to have a different kind of display. A
lot of coffee shops and bakeries are behind
a Plexiglas barrier, and I just wanted a

restaurants and hotels, for 10 years she specialty store in the area. In Toronto, unique visual in terms of seeing the scones.
worked as a private chef for families and there are a number of bakeries that I love Lucky for me they stack well, so we can
operated her catering service. As a personal that have amazing quality scones, but I place them in glass jars and put the lids on.
chef she would spend summers at peoples really wanted to be the first with the idea of Its that old-style apothecary type of look,
cottages often making a lot of breakfast or having scone in the name. and each jar contains a different flavour.
brunch-time meals. Her scone recipes It took about a year to find space in her She acknowledges that the explosively
developed over that time and, after years of neighbourhood. The 600-sq.-ft. unit she positive reaction to the scones was a shock.
receiving compliments, she knew that chose was previously a barbershop, and she I didnt realize this, but a scone is a daily
when she opened her own shop one day stuck to a modest budget to fix it up. I got consumable item, she explains. Unlike a
theyd be part of the offering. great help from the Meridian Credit cupcake or a doughnut, and more like a
She had been formulating a plan to open Union, notes Katsiou. Where the big croissant, a scone with a cup of coffee can
her own storefront for almost a decade, and banks dont help little food service oper- start your day every day.
it was her husband, Charles Baker, who ations starting out, Meridian went to bat While quick to admit that shes not a
encouraged her to finally take the plunge. for me and got me a government-backed pastry chef, Katsiou says that if France
The shops name, Baker and Scone, is a play small business loan. made a scone hers would be it. Shes taken
on her husbands family name and her She had enough capital to paint the walls the classic French laminated pastry
signature product. white, buy an oven, set up the counter, a technique, like mille-feuille or viennoiserie,
The voice of the Canadian baking industry NOVEMBER 2016 / BAKERS JOURNAL 11
 and adapted it to scones. If you look at our
scones, raw or baked, all you see are these
layers, and within that are pockets of cold
butter that then bake and act like pastry.
At the beginning it was a staff of two
operating the shop, Katsiou and her
executive chef Erin Featherstone. Shes a
young me, which I love, says Katsiou. This
past summer the shop doubled to 1,200 sq.
ft., and it has grown to 25 employees. The
front still has limited seating, but now
there is a long table in the middle and a
production kitchen in the back.
Baker and Scone offers about 50
different types of scones (including
seasonal varieties), with a mixture of sweet
and savoury. We rotate the flavours. Of
the 44 regular flavours the caf sells about
10 to 12 varieties a day until they sell out.
The caf offers a lunch menu with soups
and salads. They also sell branded goods
including jars of granola, lemon curd and
Scone in a Jar (the scone mix), as well as
jams, coffee, tea and gift items. The
company also offers The Gift of Scone, a
gifting program where theyll package and
deliver boxes of scones for customers.
I love packaging, says Katsiou, Put
anything in a box and its a gift. She
From silo to truck
Silo Mixing
Kaak FPS | Kaak Bakeware | Benier | DrieM | Daub | MCS | LhotellierR 2A | Multipar ts
14 BAKERS JOURNAL / NOVEMBER 2016
153131_Kaak Adv.Bakers journal 178x127 Df.indd 1
BJ_JanFeb16_Kaak_MLD.indd 1
worked with her brother, a graphic
designer, on the name and logo design, and
she researched boxes making sure she had
the right colour, look and printing. Thats
one of the expenses that is really hard for a
little business like me, but I had to have it.
With a full shift of bakers on staff,
Katsiou isnt baking very often and instead
thinks about the big picture.
After only two years shes doing things
she thought would take 10 years to
accomplish. She has a wholesale depart-
ment now with about 10 grocers buying
frozen, unbaked, scones, which they proof
and bake on site. The goal is to take that
idea to retail as well, says Katsiou, who can
foresee customers picking up boxes of
frozen unbaked scones from their grocery
store freezer and baking at home. Thats in
the next calendar year, she laughs.
From the beginning shes also offered
Baker Eats: wholesome chef-prepared
family meals available every Wednesday for
pick-up or delivery. She expects to add
more days as the service takes off.
Theres also a catering department for Quality
corporate or special events, and she uses
the store for hosting cooking classes or Dutch
renting out the space for small parties.
Dutch
Quality
Dough handling Final Decorating Baking Pan
proong handling
Pizza
Katsiou is also working on the first Baker
and Scone cookbook. I work on the dream
of growing the business in different ways.
Despite all of that activity, everything
comes back to the scone. Handmade with
Love is our tagline, she says, We make
here what I like to eat. Not indulgent, but
good food made with quality ingredients.
Maintaining that level of quality is a
challenge as the cost of goods is constantly
rising. We have a lot of staff, and every-
thing is made by hand, so we continue to
find efficiencies and still do a good job.
Reflecting on her success leads Katsiou
to think about her grandparents. They
came here for future generations, like me,
to have an opportunity like this, she says.
Inside, by the entrance to the shop, hangs
an old barn-type door painted white. Its a
door from the basement of my grand-
mothers house. Ive kept that door for 10
years knowing one day I was going to hang
it on a wall. So my grandmother is here.
Like a simple scone, its little things that
can lead to great and unexpected opportun-
ities. Sandra Katsiou knows it, and
although proud of her past, she keeps her
eyes on the future with plans for more big
things for Baker and Scone. / BJ
Cooling Freezing Crate Packaging
handling
Please Contact:
Erik Slagman
cell: +31 653 265 348
email: eslagman@kaak.nl
www.kaakgroup.com
The Netherlands
www.bakersjournal.com
12-03-15 13:36
2016-01-13 9:01 AM
 The
THE BAKING ASSOCIATION OF CANADA NEWSLETTER
BAC Completes Third Report on
Sodium Reduction Efforts by the
Baking Industry
B
AC has completed its third
report analyzing progress
made by bakers in reducing
sodium. The Report shows that since
2009, the industry has voluntarily
by reduced the sodium levels of
white pantry breads by 13% and
wheat pantry breads by 16%. These
reductions equate to the removal of
approximately 640,000 kg of salt or
some 113 million teaspoons.
REPORT HIGHLIGHTS
The following table shows the progress
that bakers have made:
National 2009 SWA
Bread Types
(mg Na / 100 g bread)
White Pantry Bread 506.7
Wheat Pantry Bread 493.6
Whole Grain Pantry Bread 386.9
In addition as of 2015, 88% of white
pantry breads, 83% of wheat pantry
breads and 99% of grain pantry breads
CONTACT
info@baking.ca 7895 Tranmere Drive, Suite 202
www.baking.ca Mississauga, Ontario L5S 1V9
TF 1.888.674.2253 905.405.0288
successfully met the maximum level of
sodium proposed by Health Canada.
BACKGROUND
In July 2010 the Sodium Working Group
released its Sodium Reduction Strategy
for Canada which recommended the
implementation of voluntary sodium
reduction targets by food category. The
report also included recommendations
to establish voluntary sodium
reduction targets for meals and
menu items sold in restaurants
and foodservice establishment, as
well as education programs to be
National 2015 SWA
% change
(mg Na / 100 g bread)
442.2 13%
417.0
16%
382.8 1%
developed by government to align
with the efforts of industry in sodium
reduction and systems for Research
905.405.0993
NOV 2016 INSIDE
Health Canada
Releases GMO Survey
of Canadians
Bakery Congress 2017
Trade Show
BAC Golf Days
and Monitoring. In June 2012, the
Bureau of Nutritional Sciences, Food
Directorate, Health Products and Food
Branch published its Guidance for
Food Industry on Reducing Sodium
in Processed Foods, which identified
a three-phase approach for industry
to voluntary reduce sodium levels
in their products. The deadline for
phase 3 is approaching (December 31
2016) and the data presented here is a
snapshot of where our industry is as of
September 2015.
SALT IS AN ESSENTIAL
BAKING INGREDIENT
Unlike many other food products,
salt performs essential, non-flavour
functions in bread. Salt provides:
Strengthening and tightening
effect on the gluten in dough. The
crumb grain, texture and resilient
characteristics of yeast-raised
baked products are key attributes
to customer satisfaction and are
directly affected by the addition
of salt to the formulation. Without
adequate salt in the formulation the
resulting bread would be weak and
crumbly over the shelf life of the
product. To avoid this result, more
expensive ingredients such as dough
conditioners and additional gluten
have to be utilized in reduced sodium
 products. Not only does this create a
higher cost of bread for consumers,
it also contributes to a longer list
of ingredients in bread which goes
against the trend and consumer
request of a clean label with fewer,
natural ingredients.
Fermentation Control Salt aids in
maintaining the osmotic pressure in
the bubble structure and the raising
process in yeast-raised products.
Salt slows down fermentation and
enzyme activity in dough. The salt
crystals draw water away from their
environment (salt is hygroscopic).
Since 2009, the mean sodium content of all breads have dropped by an average of 11%
When salt and yeast compete for
water, salt wins and the yeast
is slowed down. The resulting
fermentation is more consistent,
thus providing a more uniform cell
structure and better overall bread
texture quality.
Salt is a natural antioxidant and
not only adds taste but especially
helps bring out the flavors and
aromas present in the flour and
other ingredients. Bread without
salt has a flat taste and is normally
unsellable except to those consumers
that strictly adhere to a low sodium
diet. Salt in whole grain bread aids in
masking bitterness.
Salt promotes consistent colour
formation during the baking process
when the fermentation process is
controlled. For many breads, optimum
crust colour is a desired characteristic
for the consumer purchase.
CHALLENGES OF
SODIUM REDUCTION
In April 2015, BAC conducted a second
survey of its membership on their
sodium reduction efforts. Results
indicated that sodium reduction is
amongst the top 3 priorities and most
find sodium reduction difficult, with
product taste being the main barrier.
The issues identified are as follow:
Changes to the product taste, texture
and quality due to dough weakness.
Reduction in mold-free shelf life.
Salt replacers are not effective and
require time and resources for
experiments that are not always
successful.
Clean label is no longer a trend, it
is a rule. Many baking companies
have committed to simplifying the
ingredient list and to removing
artificial ingredients from their
popular products in the past few
years. Salt replacers are less known
and less recognized by consumers
who demand fewer ingredients,
ingredients they can pronounce
and that they have in their own
pantry. According to Tracking
Nutrition Trends 2015, the majority
of Canadians get information
on food and nutrition from food
product labels which are considered
trusted source of information. As
consumers awareness of ingredient
increases, so does the need to keep
the information simple.
CONCLUSIONS
The Baking industry in Canada
continues to progress in sodium
reduction. Members of the Baking
Association of Canada are committed
to sodium reduction and this
commitment is demonstrated by the
efforts that many companies have
undertaken during the past decade.
These efforts include introducing
new, lower sodium products to the
marketplace, reformulating existing
products and undertaking further
sodium reductions across company
portfolios in the coming years.
In order to achieve the significant
health benefits to Canadians that
the Sodium Reduction Strategy set
in July 2010, there was a call for an
integrated multidisciplinary approach
and an ongoing cooperation of all
stakeholders. In measuring the overall
success of the Sodium Reduction
Strategy, BAC is recommending
that this report be received as one
successful component within the entire
Sodium Reduction Strategy evaluation.
Health Canada Releases
GMO Survey of Canadians

A
new report by Health Canada shows that Canadians continue to be
concerned and confused about GMO. The research, which was conducted
through focus groups and online surveys gauged public perception but
also reveals that consumers have little understanding about GMO science.

Highlights of the report include:

Consumers views have been principally shaped by controversial (less than
positive) media coverage, and any existing confusion or negative views are often
reinforced by the ongoing activities of anti-GMO advocates and environmental
groups.
Consumers initial response and reaction to the topic of GM foods is certainly
not positive and clearly presents some formidable challenges for communicators
and policy-makers with respect to addressing the level of confusion,
misinformation and generally low awareness/understanding that currently
exists.
Consumers believe that genetic modification is a process which does or could
include injecting fruits, vegetables, animals and food products with potentially
hazardous materials such as hormones, antibiotics, steroids or other product
enhancers which then fundamentally changes the nature and composition of the
product.
There has been and continues to be an information void on this issue which has
been rather successfully filled by the anti-GMO view.
There appeared to be minimal understanding of innovation in farming practices
or the challenges that farmers and agri-business face in producing higher
volumes at reasonable prices, meeting changing consumer preferences, and
getting food products to market quickly.
There was a strong consensus among most focus group participants that they
were not favourably disposed to GMOs
In Saskatoon, parents tended to lean more neutral to negative in their initial
impressions of GM foods, while participants in the group representing a cross-
section of the general population tended to view GM foods in a more neutral to
positive manner.
In Quebec City, participants seemed to exhibit greater confidence in the safety
of GM foods following a review of various key facts and information contained
in statements about GM foods made by Health Canada.
The public does not have a solid grasp as to why GM foods are being produced
for sale in the Canadian market place. A strong rationale for GM foods would
help, although it would not necessarily sway those who are adamantly opposed
at the level of values rather than knowledge.
The arguments that genetic modification is vital to producing foods that are
more affordable, to ensuring Canadas food supply, and to sustainability carry
little to no weight among consumers.
At the present time, most consumers view the marketplace for GM foods as one
that has been created not to address consumer demand or evolving preferences,
but principally as a means of increasing corporate profits.
78% say that all genetically modified foods should be clearly labelled as such on
the package.
While 70% of Canadians view the Government of Canada as a trustworthy
source, just 54% said the same about scientists working for food products
companies.

The full report can be found at:

http://epe.lac-bac.gc.ca/100/200/301/pwgsc-tpsgc/por-ef/health/2016/042-15-e/report.pdf
Bakery Congress 2017 Trade Show - Book Your Space Now!

W
estern Canadas much-anticipated baking industry
event Bakery Congress 2017 produced by the
Baking Association of Canada (BAC) returns to
Vancouver April 23rd and 24th. The event promises to be bigger
and better and will be held for the first time at the Vancouver
Convention Centre - East building.
Bakery Congress is held in Vancouver once every four years
and it is Canadas only baking industry trade show and conference
for 2017. The trade show floor will be approximately 200 exhibits
featuring baking ingredients, equipment, packaging, services,
technology and semi-finished & finished baked goods (fresh,
proof and bake, par-baked, freezer-to-oven, thaw and serve).
About 2,500 food industry professionals from commercial, retail
& in-store bakeries and food service establishments are expected
to take part in the event. Planning and preparation for new
features, educational programs and networking events to support
the baking and food service industry has begun.
The Bakery Congress keeps innovating and attracting more
businesses every year, says Paul Hetherington, President and
CEO, Baking Association of Canada (BAC). There will be many
new products/services and exciting speakers to learn, see, touch
taste, and experience. Hetherington added. The BAC is Canadas
largest baking industry trade association that represents the
countrys $8.6 billion commercial, retail and in-store bakeries. Its
members represents more than 80% of the nations production
capacity within the industry producing a wide range of products
including breads and rolls, cakes, pastries, cookies and other
sweet goods with semi-finished & frozen products.
Exhibit space booking and marketing opportunities are
underway and the BAC are expecting a larger floor than the
previous Vancouver edition in 2013. For more information
and to reserve your exhibit space, please contact Ahmed
Mutaher at 905 405 0288 extension 22 or email amutaher@
baking.ca

Golf Tournament - Atlantic Chapter

The BAC Atlantic Chapter held another successful and well attended
golf event on a beautiful day in September. The golf champions for
2016 pictured were this years winner of the Snairs Cup: Dawn
Foods Team (photo left to right) Pierre Boutet, Dawns Foods; Maxime
Bourget, Sobeys Quebec; Blair Hyslop, (Presenting the trophy is
Atlantic BAC Director and Owner of Mrs Dunsters Bakery); Ian Milley,
Dawns Foods.

Ontario Chapter
Fall Golf Tournament

T
he weather was perfect for the
Ontario chapter of the Baking
Association of Canada (BAC)
annual fall golf tournament held on
September 13 at the Station Creek Golf
Club in Gormley, Ont. with a full slate of
golfers taking part in the day-long event.
The top foursome in the best ball
scramble formatscoring a nine-under ABOVE Winning foursome and event host of the BAC Ontario Golf Day:
61included: Robert Sweet of Furlani (l-r) Peter Scopu, Robert Sweet, Doug White, Dan Peroff (host), and Tom Nowak.
Foods; Doug White of Redstone Sales
& Marketing; Peter Scopu of Gumperts table, with the top prize of a 55-inch labs at Centennials new 350,000 sq. ft.
Canada; and Tom Nowak, Lallemand 4K television. Proceeds from the event facility that hosts the School of Hospitality,
Distribution. The host of the event was went towards academic scholarships. Tourism and Culinary Arts located on
BAC board member and chair of the Representatives from Centennial College Progress Avenue in Scarborough.
Ontario chapter Dan Peroff of Olympic were also in attendance to announce the
Wholesale Co. Ltd. There was also a raffle opening of the new commercial baking
 Good planning keeps the festive season joyous | BY JULIE FITZ-GERALD

HOLIDAY
PREPARATIONS
F
or bakeries across the
country, a successful holiday
season comes down to
detailed planning and
preparation. As customers
line up for their favourite seasonal treats
and large holiday party orders are placed,
smooth sailing can quickly turn into
chaos without advanc planning of
products, ingredients and staffing.
Many bakery-owners begin the holiday
planning process between September and
Thanksgiving to ensure theyre prepared for
the Christmas crush. Michelle Edgar,
owner of The Sweet Escape Patisserie in
Torontos Distillery District, says her
business picks up between 300 and 400 per
cent over the holiday season. Its our
busiest time of year, Edgar notes. Our
holiday season starts at the beginning of
November because of the Christmas
Market that the Distillery puts on. We start
planning at the beginning of October,
preparing and scheduling production. We
candy our own fruit for our fruitcake, so we
have to start that then and by the end of A selection of holiday treats from Rocket Bakery in St. Johns, Nfld.

}
October were well into
production and the full Our problem is trying to decide what not
swing of things, to make, but theres only so much time
making sugar cookies, and you dont make money if you have too busy season as well. For Winge, this is
shortbread and biscotti. much choice it has to be a good especially important because of his locale.
And then we just keep performer to make the cut. Being from the east coast, we have to get a
the crazy production lot of our ingredients from Montreal or
up until December. make, but theres only so much time and Toronto, and theyre not always available
In Halifax, Michael Winge, owner of you dont make money if you have too right away so I have to be prepared and
Gingerbread Haus Bakery, says Christmas much choice. Everyone has their favour- organized to make sure the ingredients are
is his busiest time of year. Were non-stop ites that we do, but it has to be a good there when I need them.
busy and have reached maximum performer to make the cut. Since opening the Gingerbread Haus
production capacity at Christmastime. We Making these decisions as early as Bakery in 1999, Winge has kept a Next
start preparing right after Thanksgiving. possible will help the holiday season run Time book that documents the products
In order to keep pace with increased more smoothly. Have a focus on what he makes each holiday season, as well as
demand, deciding which items to put on you do best and go with it. Editing back is throughout the year. From the quantity of
COURTESY OF ROCKET BAKERY

the holiday menu ahead of time is one of
the most important decisions in the
planning process. We have to have it all
hammered out by October 1st, as to what
were making and thats maybe late for a
lot of places, says Kelly Mansell, co-owner
of Rocket Bakery in St. Johns, Nfld. Our
problem is trying to decide what not to
The voice of the Canadian baking industry
the hardest part, but planning what youre each item, to baking procedures, to the
going to do and sticking with it is the best specific day each product is made is
plan, Mansell advises. Then you can get recorded. I do this so that the next time I
all your packaging and labelling lined up make it I can see what works and what I
and it makes it a lot easier and less chaotic. can do to improve each product or even
Establishing your master list of holiday improve production. On a spreadsheet I
items well in advance ensures that required plan out the next months itemswhat day
ingredients are on hand in time for the well make whatbecause I have an idea of
NOVEMBER 2016 / BAKERS JOURNAL 19
 how much well sell. I try to be as
organized as possible. Being organized is
a great way of trying to prevent any
chaos and having things run very
smoothly. And this way I know what
ingredients to order, Winge explains.
Edgar employs a similar system at The
Sweet Escape Patisserie to stay on top of
things. I print out a calendar every year
and schedule what weeks were making
things like biscotti and shortbread,
according to how long theyre shelf-
stable. And I take it after Christmas is
done and edit it as to the amounts of
things I should change, and I keep it for
the next year. I also have a big checklist
for all the items we want to make, some
of which we dont get to, says Edgar.
The calendar is the only way to survive it.
From the time the Christmas Market
starts, we need to have everything
stockpiled.
Of course, the classics are always in
high demand during the festive season
and easily top the holiday list. At Butter
Baked Goods in Vancouver, owner Rosie
Daykin says she creates a lot of products
that she doesnt offer throughout the rest
of the year. We sell an enormous
amount of fruitcake, pounds and pounds
of shortbread, and people love the fact that Intricate designs on sugar cookies make great gifts for the holidays (Cadeaux Bakery in Vancouver).

}
we have such a huge
variety of bars, because for We usually have a staff party before the process. Its a joyful time.
a Christmas open house, the season starts and during the The reason for the season is what
thats a very retro but planning, just to get everyone ramped Mansell loves the most about being in
traditional element that up for the season and ensure everyones Newfoundland during the holidays. You
you might think of from on the same page. could say Newfoundlanders embody the
when we were kids, so we Christmas spiritjoy, music, giving. Its
offer lots of options on and to get to know each other better. You really fun for me, especially at
bars in various sizes, says Daykin. can run a really tight ship that way, says Christmastime.
In addition to these tried and true Chow Waterfall. That sentiment of keeping joy in your
holiday classics, Daykin also creates With selections of hand-rolled chocolate baking, despite the frenetic pace of the
snowballs, peppermint and gingerbread truffles, intricate sugar cookies and holidays, is echoed by bakers from coast to
flavoured cakes and cupcakes, and decadent sticky toffee pudding taking up a coast. Back in Vancouver, Daykin says her
panettone (the only bread she offers at this painstaking number of hours, Chow only piece of advice to fellow bakers is to
time of year). To weather the holiday rush, Waterfall notes that a supportive work remember to breathe and enjoy. Just
she hires three to four extra staff members environment is the key to success. Team breathe. Try to smile. I actually think even
and runs longer hours to keep up with work and being behind your staff really in the chaos of it all, its really a lovely time
production. helps. Its nice for them to see that youre on because you are so connected to everybody
At Cadeaux Bakery in Vancouvers their side, because everyones working elses celebration and it just really gets you
Gastown neighbourhood, owner Eleanor together for one common goal. in the spirit, she says. It feels incredibly
Chow Waterfall says the importance of Creating a space that not only smells deli- festive to me, and thats what I focus on
gathering her staff together prior to the cious, but also feels good is an important versus how tired my legs are. Theres no
hectic holidays taking hold is vital. We aspect to remember, especially when the better time of year to share my baking.
COURTESY OF CADEAUX BAKERY

usually have a staff party before the season
starts and during the planning, just to get
everyone ramped up for the season and
ensure everyones on the same page. Its
different from a regular staff meeting
because were family run and we get along
like a family. Having this outside-of-work
gathering is really good for team building
20 BAKERS JOURNAL / NOVEMBER 2016
heat rises and staff are moving at a frenzied
pace. In St. Johns, Mansell says many
customers are drawn to the Rocket Bakery
because of its good vibes, live music and
happy environment. People come to
Rocket for fun, and unless you feel like
youre having a good time its not going to
come across that way, so just try to enjoy
And isnt that the spirit of it all? Embrace
the chaos, plan to the best of your ability
and spread joy with every piece of your
heartfelt baking this holiday season. / BJ
Julie Fitz-Gerald is a freelance writer based
in Uxbridge, Ont., and a regular contributor
to Bakers Journal.
www.bakersjournal.com
 bakers formula
BY SANDRA KATSIOU

OATMEAL COOKIES

C
ustomers will enjoy buying, eating and sharing
these classic treats, theyre also a great option to
fill up lunch bags for young and old. This deli-
cious oatmeal cookie recipe is courtesy of Sandra
Katsiou, owner of Baker and Scone in Toronto.

INGREDIENTS
Organic butter, softened 1/2 cup
Egg 1
Vanilla 2 tsp
White sugar 1/2 cup
Brown sugar 3/4 cup
Large flake oats 2-1/2 cups
Whole wheat flour 1/2 cup
All purpose flour 1/2 cup
Baking soda 1/2 tsp
Vanilla bean, pod scraped 1

METHOD
1. Preheat oven to 375 F (190 C).
2. In a stand mixer on medium speed, begin by creaming
butter and sugars together until smooth.
3. Add eggs, vanilla extract and pods, and continue mixing
until smooth.
4. In a separate bowl, mix flours and baking soda together
until combined.
5. Add flour mixture to butter mixture, briefly mix for 30
seconds.
6. Add oats and mix until just combines, do not over mix at
this point.
7. On a cookie sheet place dollops of dough, spacing out two
inches apart.
8. Leave dough nice and high, instead of flattening, and this
will create thick chewy cookies.
9. Bake 11-12 minutes or until golden brown.

(TIP: underbake to achieve a chewy soft centered cookie.)

The voice of the Canadian baking industry NOVEMBER 2016 / BAKERS JOURNAL 21

BJ_Milano_November16_CSA.indd 1 2016-09-22 11:08 AM

 guest column
JEFF GRANDFIELD AND DALE WILLERTON THE LEASE COACH
LEASE RENEWAL DOS & DONTS
When negotiating,
consider what
inducements the
landlord would
give a new tenant
S
hould you automatically agree
to the same terms and condi-
tions when you renew your
lease as you accepted when you
first signed? No. When we co-wrote
Commercial Leases & Renewals for
dummies, we explained that properly
negotiating your commercial lease
renewal was an important consideration
for all tenants. With effective negotia-
tion, you can sign for a more appropriate
lease term, receive valuable tenant
inducements (paid by the landlord) and
}
decrease your
monthly rent paid to Tenants neglect, or are simply fearful of,
the landlord. Here negotiating for lease renewal incentives.
are a few tips: Ask yourself what inducements would the
landlord give to a new tenant?
DOS
Do create competition for your tenancy.
Negotiate on more than one location
simultaneouslyespecially with lease
renewals. Even if you dont want to move,
create options so you can play one landlord
against another. Share with each landlord
that you are receiving proposals on other
sites. To avoid hard feelings, you can
explain that other landlords have been
courting you. If you have written offers to
lease this will strengthen your argument.
Do start the planning and site selection
process well in advance. Starting a
minimum of 12 months ahead allows for
ample time for completing paperwork,
searching for alternate sites (if necessary)
and accounting for Murphys Law. If you
cant secure a good deal within the first few
months, you can still exercise your option
to renew or start the relocation process.
Do keep your success quiet. Landlords
raise rents for the lease renewal period due
to your success. If you have been profiting
in a particular location, you likely will not
want to move with a rental increase. Some
agents and landlords will take advantage of
bakers knowing how costly it can be to
move and set up a new business as a result
of lost time, new investments and disrup-
22 BAKERS JOURNAL / NOVEMBER 2016
tions with customers.
Do talk to other tenants. For lease
renewals, talk with other tenants in the
building who have recently renewed leases.
How did these renegotiations go? What did
the landlord agree to in terms of rental
rates and further tenant incentives?
Do negotiate for lease renewal incen-
tives. For some reason tenants neglect, or
are simply fearful of, negotiating for lease
renewal incentives. Ask yourself what
inducements (e.g. free rent and/or tenant
allowances) would the landlord give to a
new tenant just coming into the property.
If these were there for the offering to a new
tenant, then why wouldnt an established
tenantwith a proven track recordget
the same (or more) consideration?
Do walk away from a bad deal. In
business, you must look at pessimistic
projections. Years of frustration in a slow
business can be avoided if only more bakers
had walked away from poor locations and
bad lease deals. Be careful, take your time
and get some help.
DONTS
Dont have false optimism. When bakers
tell us their business isnt doing very well,
but they want to renew their lease anyway,
this is false optimism. Unless you change
location or something else about the way
you do business, you should not realistic-
ally expect your next five years to be
better than your first five years. Moving
can be difficult, frightening, time-inten-
sive and expensive; however, this may
become absolutely necessary.
Dont accept an inappropriate lease
length. A five- or 10-year lease is often
the norm for most tenants. When
renewing, do not automatically sign for
that same time frame without consid-
ering your own personal and professional
future. Are you planning to relocate, sell
your bakery or retire? A long-term
renewal may be suitable for you, but
remember three-year or even one-year
terms are an option in many cases.
Dont settle for your same rental
payment. Achieving a rent reduction on
your lease renewal is a very real possibil-
ity. If your landlord is leasing space to
new tenants at less than what you are
currently paying, a rent reduction for you
should be a given.
Dont accept the first offer. Once your
landlord has made the first offer or
proposal regarding your lease renewal,
the real negotiations begin. Dont be too
eager to accept that first offer, even if it
seems reasonable. With patience and
good communication, you can almost
better any first offer, which may be a
smokescreen anyway.
Dont allow the landlord to retain your
deposit. If you have paid the landlord a
hefty deposit on the property, dont forget
to ask for this back upon your lease
renewal date. You have, after all, proven
yourself as a responsible tenant over your
initial term. Why should your landlord
keep this money?
Dont disregard your operating costs.
Having your lease and/or operating costs
analyzed is a simple and effective way to
keep your landlord and property
manager honest. Frequently, bakery
tenants pay more than they need to
because of miscalculated operating costs.
Dont jump to exercise options. Even
though you have a renewal option, you
may not want to exercise itespecially if
the renewal term rental rate automatic-
ally increases or cant decrease. If you are
certain that your landlord wants you to
stay and market rates (the going rate in
your neighbourhood) have softened, you
may want to negotiate from scratch.
With 98 per cent of our clients, we do
not exercise their lease options. / BJ
Dale Willerton and Jeff GrandfieldThe
Lease Coachare commercial lease
consultants who work exclusively for
tenants. Dale and Jeff co-authored Negoti-
ating Commercial Leases & Renewals for
dummies (Wiley, 2013). Need help with a
new lease or renewal? Call 1-800-738-9202,
visit www.TheLeaseCoach.com or e-mail
DaleWillerton@TheLeaseCoach.com. For a
free CD, Leasing Dos & Donts for Commer-
cial Tenants, e-mail JeffGrandfield@
TheLeaseCoach.com.
www.bakersjournal.com
 Kwik Lok

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Bread Baking:
an artisans PersPective

A guide to making artisan breads practically and profitably,

Bread Baking: An Artisans Perspective includes step-by-step
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retarding, and baking.

Covering the business of bread-making, this book features

practical advice from successful artisan bakers as well as
40-plus tested artisan bread formulas, including ciabatta, pain
au levain, bagels, honey whole wheat, croissants, and many
more. Artisan bread baker and teacher Dan DiMuzio provides
invaluable information on troubleshooting, ingredients,
laminated dough, and creating dough formulas. Professional
bakers and baking and pastry students will benefit from this
practical resource to artisan breads.

The voice of the Canadian baking industry NOVEMBER 2016 / BAKERS JOURNAL 23

Bakers dec 13 book ad.indd 1 2013-10-25 12:05 PM

A gathering of baking and pastry chef instructors in Western Canada. | BY MARTIN BARNETT

TEACHING THE TEAC

F
ollowing an inaugural meeting
at the Southern Alberta
Institute of Technology (SAIT)
in Calgary in November 2015,
a group of baking and pastry
instructors from Western Canada felt the
need to continue their discourse on
teaching and learning in the trade. As a
result, an invitation for a reunion was sent
out to all colleges in the four Western
Provinces and Washington State, and 23
delegates made their way to Vancouver
Island on the weekend of June 24-26 for a
learning/teaching event.
The instructors at Vancouver Island
University (VIU) in Nanaimo, B.C.
proposed an agenda for the weekend
with the opportunity for attendees to
present innovations in both the lab/
kitchen and the classroom. The agenda
items included plated desserts, garnishes,
chocolates, new equipment, sugar work
and other current trends in both the
kitchen and the classroom.
On Friday, June 24, the group was
welcomed and given a tour of VIU and an
overview of the culinary programs
offered along with a visit to the Sturgeon
Center and VIUs Center for Innovation
and Excellence in Learning. On the way
to a tour of Vancouver Islands lush
Cowichan Valley, the group stopped by
Hearthstone Artisan Bakery in Nanaimo,
a business recently established by two
graduates from VIUs baking program,
Hailey Mannynvali and Paul Aboud. The A group photo of attendees at an educational retreat on Vancouver Island hosted
travels continued with a visit to a by Vancouver Island University.

}
vineyard, a cheese
maker and True The weekend was full of lively discussion, It was clear the challenge for todays
Grain Bread in demonstrations and bonhomie. Baking and bakery managers is that we have to
Cowichan (a bakery pastry instructors rarely get to network in throw conventional in-house baker
with a flour mill). an organized convention. training out the window. Millennials
Then the group have their own agendas and they dont
enjoyed an informal soiree at Providence Leir, owner and baker at Fol Epi Bakery always jive with conventional guidance
Farm, (a VIU Culinary Institute partner) in Victoria; Richard Wilson, production and orientation programs that have
specializing in Farm to Table fare. manager at Portofino Bakery in Victoria; worked well previously. Millennials
The evening also included a panel of Bruce Stewart, owner of True Grain come with their own agendas and if we
local bakery owners and pastry chefs Bread; and AJ Thalakkat, executive pastry dont respond on modern day terms the
sharing their view of the industry and chef at Fairmont Empress in Victoria. result will be frustration for both the
giving insights into how educators can Diane Evans of the Industry Training employer and employee.
support training for their recruitment Authority, a government-sponsored On Saturday and Sunday the group
needs. This lively discussion included: organization that leads and coordinates was treated to a varied program by
Teresa McNally Hogg, pastry chef at British Columbias skilled trades system, attending delegates. On the teaching
Butchart Gardens, Saanichton, BC; Cliff moderated the panel. side, ideas and challenges around
24 BAKERS JOURNAL / NOVEMBER 2016 www.bakersjournal.com

CHERS
teaching millennials, engaging with
students in non-traditional situations
and that catch-all, good practice were
presented by Rita Gower, a VIU baking
and culinary instructor who has just
earned her Masters in Education.
Formative assessment, the idea of
monitoring a students learning and
providing ongoing feedback, continues
to be the one of the most effective
teaching tools available to instructors.
However, it is also one of the most
under-utilized. Busy schedules, content-
heavy courses and increasingly challen-
ging student environments all contribute
to formative assessment falling through
the cracks. This workshop gave partici-
pants a recap of what formative assess-
ment is, why it is so important to establish
The voice of the Canadian baking industry
its regular use, and how to implement
an effective regimen of this type of
assessment.
Representatives of Thermomix
demonstrated the versatility of their
compact, multi-function food processing
machines, with David Nolan (VIU) and
Aron Weber (SAIT) jumping in to make
ice-cream a la minute. Nolan and Weber
later presented Modern Plating Tech-
niques, emphasizing molecular gastro-
nomical effects for garnishes.
Ken Harper (VIU) led a discussion on
organizing Culinary Field Schools on Sat-
urday afternoon. Harper has participated
in field schools to Brussels and Paris and
developed and led a field school to Belize,
with another trip to Belize scheduled for
May, 2017.
Saturday evening the group recon-
vened at Martin Barnetts (VIU) resi-
dence with a wood-fired brick oven and
enjoyed Neapolitan pizzas. Participants
were extremely interested to share how
their respective institutions delivered
their varied programs.
On Sunday, Alan Dumonceaux (NAIT),
manager of the Baking Team Canada,
introduced the attendees to speed
laminating skills and other techniques
including special effects with chocolate
croissant dough.
The weekend was chock full of lively
discussion, demonstrations and bon-
homie. It was unique, because baking
and pastry instructors very rarely get to
network in a formally organized
convention. At the wrap-up discussion
it was unanimous that a similar
event would be organized again at
another venue.
The educational institutions repre-
sented included: Vancouver Island
University; Vancouver Community
College; Camosun College; Pacific
Institute of Culinary Arts; Northwest
Community College; North Island
College; SAIT; NAIT; Red River College;
and Bellingham Technical College. / BJ
Martin Barnett is instructor and chair of the
Professional Baking Department for the
Culinary Institute of Vancouver Island
University.
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So what did Fred do? He started his
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Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and long-
time friend, Henry Stoughton,
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Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 deco-
rated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a week-
end during prime wedding season.
It is also well known for Danish,
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His bakery also uses chocolate,
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NOVEMBER 2016 / BAKERS JOURNAL 25
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From simple scales for the checkout counter to integrated digital point-of-sale solutions, Bakers Journal keeps you in
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toronto_bak
POS integrates with QuickBooks
TouchBistro, an iPad point-of-sale solution
for cafes and restaurants, now offers
integration with QuickBookssmall
business accounting software.
QuickBooks integration, which is provided
as an option for TouchBistro POS app
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ant fees and bookkeeping hours by
eliminating double entry of operating data
into accounting records. The integration
with QuickBooks takes only minutes to
activate, using cloud-based integration.
During installation the
TouchBistro revenue and
cost categories are
mapped to the related
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QuickBooks applica-
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latest version can simply activate the
QuickBooks integration.
TouchBistro features a full suite of cloud
reporting tools to streamline restaurant
operations from seating and scheduling to
inventory, payroll, tax calculations and
sales analysis. With the QuickBooks
integration, TouchBistro accounting data
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www.touchbistro.com

26 BAKERS JOURNAL / NOVEMBER 2016 www.bakersjournal.com

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The voice of the Canadian baking industry NOVEMBER 2016 / BAKERS JOURNAL 29
 the final proof
BY JANE DUMMER, RD
SHORTBREAD BEYOND THE HOLIDAYS
Enjoying baked
melt-in-your-
mouth goodness
all year long
S
hortbread has been a Christmas
favourite of mine since child-
hood. Moms recipe originated in
Scotland and only has four
ingredients: butter, rice flour, all purpose
flour and fruit sugar. She always places the
dough in an air tight container and leaves
it in the fridge for up to a week. Chilling
the dough provides a slightly darker
colour, a more pronounced flavour and a
shorter texture. Family and friends look
forward to these delights every holiday.
Across the baking sector we are
observing that shortbread has become a
year round treat. I believe with the
resurgence of afternoon tea, an increase in
independent coffee houses and an
emphasis on simple ingredients are some
of the contributing factors to the year-
round increase of these crowd pleasers.
At Langdon Hall Country House and
Spa in Cambridge, Ont. afternoon tea is
one of their treasured services. Rachel
Nicholson, pastry chef at Langdon Hall
}
explains, With tea,
its important for us Nothing pairs better with tea than a scrump-
to look at the textures tious shortbread cookie, and these are harder
we have on the rest to find as manufacturers find cheaper ways
of the sweets tier. We to make shortbread without using butter.
have a few different
base recipes that we play with to create a
crumb that will satisfy and provide a
delicious customer experience. In the
spring and summer, when everyone is
looking to eat light and fresh, I tend to use maple crunch is the perfect Canadian
dough that will allow us to have a fine,
melt in your mouth final crumb comple-
mented with delicate flavours. In the fall
and winter months, it is ideal to create a
more substantial bite, still soft and tender and there is a lot of pan edging left
but with a more caramelized, bold flavour
profile. Our guests are always thrilled
when Christmastime rolls around. We
have found their favourite to be a trad-
itional Sabl Breton; it is a beautiful and
tasty shortbread.
Sharon Macleod is the chief cookie
officer at Mary Macleods Shortbread.
Macleod has seen an increase in consum-
30 BAKERS JOURNAL / NOVEMBER 2016
A wide assortment of shortbread options, like these from Mary Macleods Shortbread, make
them appropriate for any season.
ers desire for shortbread as an everyday
treat and not just for the holidays.
The number one reason is its a pure
treat. Nothing pairs better with tea than a
scrumptious shortbread cookie, and these
are harder to find as manufacturers find
cheaper ways to make shortbread, without ingredients. Nicholson agrees and
using butter. Our consumers love that we
use only premium ingredients with butter, overflowing with inspiration. I use the
sugar and flour being our core.
Tasting Mary Macleods original
shortbread cookiechildhood memories
of my Moms baking fill my head. I dont
have a chocolate tooth, however I love
their Dutch chocolate cookies, and the
classic. The butterscotch shortbread bars
are another wonderful creation. We only
used to make them from September to
December. The bars are cut and packed
over. Mary didnt like to throw anything
away, so she would store these to dry and
put them in one-pound bags. Then she
started to make us all fruit pies with the
Butterscotch Shortbread Crumbs top-
ping. Then she started bagging them and
selling them to customers. They love them
as much as we do and use them in a variety
of baking applications year round.
Last summer, a friend made me
lavender shortbread squares. They were
the perfect combination of lavender
essence and melt in your mouth buttery
cookie. Its easy to experiment with
flavours and spices with shortbreads basic
identifies the gardens at Langdon Hall are
flowers and herbs generously in our
shortbread. In the spring and summer I try
to use the more delicate flavours such as
marigold, rose and lemon verbena. In the
fall and winter we try to use the herbs that
will be available fresh as long as possible
from the garden, often even after the first
snowfall: oregano, thyme, and sumac, but
sage is my absolute favourite!
Shortbread can be adapted to a variety
of textures, and by adding an assortment of
ingredients it can change the taste
depending on the season. I cant wait to
taste new combinations from inspired
bakers, as eating shortbread year round
PHOTO CREDIT: MARY MACLEODS SHORTBREAD
continues. / 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.
Editors Note: Bakers Journal was
saddened to hear of the passing of Mary
Macleod, founder of Mary Macleods
Shortbread, on September 27, 2016. We
send our condolences to her family.
www.bakersjournal.com
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