BAC Annual Report 2023

ONTARIO CHAPTER COMMITTEE MEMBERS

Kate Tomic, Chair/Holiday Social Caldic Canada

David Shutiak, Treasurer Packaging Machinery Concepts

Dina Hamed, Member at Large Nestle

Gary Franklin, Membership/Golf Lantic Sugar

Stephanie Jewell, Secretary Bakers Journal

JC Madour, Chair Social Lallemand

Kate Nugent, Chair Education George Brown College

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

Anthony Low Sin, Member at Large Dawn Foods

THANK YOU TO OUR VOLUNTEERS!

BRITISH COLUMBIA CHAPTER COMMITTEE MEMBERS

Gary Humphreys, Chair Caldic North America

Tony Llewellyn, Vice Chair Snow Cap Enterprises

Jesse Lamb, Past Chair Premium Brands Baking Group

Harry Kool, Treasurer COBS Bread

Ralf Tschenscher, Secretary Lesaffre Corporation

Aron Weber, Education Vancouver Island University

Laurie Vestergaard, Education Vancouver Community College

Sheri Castellarin, Entertainment Snow Cap Enterprises

Tess Ekren, Membership Univar Solutions

Gerry Van Beek, Director at Large Saginaw Bakeries

Jack Kuyer, Director at Large Valley Bakery

Matt Cimon, Director at Large

Bond Bakery Brands & Portofino Bakery

Paul Boileau, Director at Large

BakeMark

ATLANTIC CHAPTER

Mike Raftus, Chair Ardnet Mills

Yves Dastous, Vice Chair AMCA

Thais Audibert, Director at Large

Olivier’s La Boulangerie

Torben Bussière, Director at Large Bothwell Cheese and Paradise Island Foods

Wade Godin, Director at Large Puratos Canada

FOOD POLICY AND SUSTAINABILITY COMMITTEE

Joelle Proulx (Chair)

Lallemand

Enid Acosta

Del’s Pastry

Veronica Ataya

St. Johns Packaging

Jennifer Bedworth

Rich Products Corp

M. Hikmet Boyacioglu

KPM Analytics

Ron Cardey

St. Johns Packaging

Maria Darroch Puratos

Chiara DiAngelo

Canadian Sugar Institute

Farah Dib

Lallemand

Neelam Dhull

Give and Go Prepared Foods

Jenny Eynon

Rich Products Corp

Anu Gill

Calgary Italian Bakery Ltd

Meili Hao ADM

2022 BAKING ASSOCIATION OF CANADA BOARD OF DIRECTORS

EXECUTIVE COMMITEE

Chair Louis Bontorin Calgary Italian Bakery

Past Chair Tom Mattes Del’s Pastry

Treasurer Brad Turner Cinnaroll Bakeries

Vice Chair Derek Mantha Costco Wholesale Canada Ltd.

DIRECTORS

Elizabeth Brasseur Farinart

Eric de St Leger Bridor

Michel Dion Lallemand

Alan Dumonceaux NAIT

Dimitri Fraeys Le Conseil de Boulangerie Québec (CBQ)

BAC STAFF

Martin Barnett Executive Director & GM

Denise Lee Director of Food and Nutrition Policy

Blair Hyslop

Mrs Dunster’s

Peter Jacobs Baker’s Workshop

Tony Llewellyn Snow Cap

Kate Nugent Humber College

Leah Hayward Administrative Assistant 888-674-2253

Tembi Harvey Give and Go Prepared Foods

Julie Istead Puratos

Christine Jean Conseil De La Transformation Alimentaire Du Québec

Najib Laghzioui Bridor

Olivier Lavigne-Lacroix Canadian National Millers Association

David Saucier Chemical Compliance

Dunja Sumanac-Guerrero Restaurant Brands International

Rebecca Steen Caldic Canada Inc

Julie Tannerhill Bäckerhaus Veit

Flora Wang Canadian Sugar Institute

FROM THE CHAIR

Dear Valued BAC Members,

I am pleased to present the latest Annual Report, which includes a summary of the work completed by the Baking Association throughout the past year. Even with the challenges of our current global crisis, supply chain and labour shortages, our industry has continued to show its resilience and creativity.

In this issue, we are reporting on a successful time of re-emergence, as we are finally meeting face-to-face with our peers. The underlying message is that our baking community is ready to reconnect on all levels. The struggles of the past years have tried us all, but they have also inspired change and experimentation. New entrepreneurs are emerging and pushing our industry to be more creative, using flexible business models to deliver nutritious and delicious baked goods to local, domestic and export markets.

Our Chapters have been busy. Funds have continued to be raised for the benefit of baking and pastry students around the country. Our national office continues to offer administrative support for all our events, but it is the grassroots volunteers working with local bakers who have made these worthwhile initiatives a success.

Membership continues to grow, and we thank you for your continued support. We have expanded our membership categories to include an array of specialty bakers as well as adding resorts and pizza. Engagement with the baking community across Canada has been our top priority; the overwhelming feedback is that connecting with a peer group and having the support of a solid organization is of paramount importance to the health of our trade.

You will read about our Technical and Nutritional Policy Committee under the directorship of Denise Lee, and the revamping and renaming of the committee to better describe the advocacy and regulatory work that it undertakes.

I must also take this opportunity to welcome our new BAC National Directors: Tony Llewelyn from Snow Cap Enterprises; Elizabeth Barasseur from Farinart Inc.; and Eric de St Leger from Bridor. We look forward to serving with them. I would also like to thank Dominique Bohec for his two terms as director, which ended in 2022. I wish him well in his bakery enterprises.

Our 2022 Bakery Showcase, held in Toronto last April, was a resounding success, and this year’s show in Vancouver aims to be just as memorable. Speaking of success, nothing exemplifies the bright future of our industry more than the delightful picture on our front cover of beaming bakery students presenting their creations.

Sincerely,

Louis Bontorin BAC National Chair

Louis Bontorin Calgary Italian Bakery Ltd. BAC National Chair

Martin Barnett Executive Director & General Manager of BAC

FROM THE EXECUTIVE DIRECTOR

Dear BAC Members,

It gives me great pleasure to welcome you all to our 2022 BAC Annual Report. When I wrote this message last year, I was the newly appointed Executive Director, Acting Manager of the Association. I had been tasked with guiding the BAC through the pandemic-driven restructuring of the day-to-day business. Now that we have successfully navigated those stormy waters and righted the BAC ship, our seas are calmer and our boat is stronger. My position is no longer ‘acting’; I have been asked to stay on as the Executive Director for another two years. With the support of you, our members, and the board of directors, I am excited to serve you well during this new tenure.

Last year we welcomed Denise Lee, Director of Food and Nutrition Policy. In this edition, she presents a report of the regulatory and advocacy work that we are involved with. We recognize that there is broader work to be done now than in the past; Denise, and the renamed Food, Policy and Sustainability Committee, have widened the scope and vigilance of their work.

We continue to work with our new membership model, encouraging new and emerging bakeries to enroll. The talent and energy of our entrepreneurs, innovators, and students must drive the future of our Canadian Baking industry. Membership in the BAC helps us do more than coexist – it allows us to evolve together.

Our new business template has enabled us to develop rewarding relationships with thirdparty collaborators. We must send a shout-out to the team at Annex Business Media who has revamped our website and developed our new branding. They are also our partners in the presentation of Bakery Showcase; they have developed a wildly successful and relevant model to celebrate our industry. Together with our other media partners and bookkeepers, we can run an efficient operation without the cost restraints and administration challenges of a large office.

We continue our relationships with other associations and cherish, too, their collaboration on issues and challenges that face all food producers. Thank you to Food and Beverage Canada, Canadian National Millers, The Canadian Sugar Institute, Bread Bakers Guild of America, and The American Bakers Association.

Although not technically part of the 2022 report, the BAC held a local gathering of bakers this January, in Victoria, BC. We had expected 20-25 participants, but 70 registered. This was a semi-informal afternoon of discussions, networking, and sampling of participants’ baked goods. The success of this event has inspired us to replicate the gathering across Canada, and one is scheduled in Winnipeg, Manitoba on May 29. Even as we look back at 2022, we work to make 2023 a year of innovation and solidarity.

Our efforts continue to promote and recognize, support and encourage our new and emerging bakery businesses and the well-trained baking and pastry graduates that they hire. The future of our industry is in good hands: Canadian Bakeries, Chocolatiers, Pastry Shops and Pizzerias will continue to be world leaders in delivering innovative, delicious and nutritious products, not only for the local market, but across this country and the globe.

Sincerely,

Martin Barnett

BAC Executive Director & General Manager

Re:

Re define Your Expectations for Preservation

We believe food preservation is about more than simply cutting costs. It’s about keeping food out of landfills, reducing waste and ensuring sustainable practices. It’s about keeping consumers safe and healthy and doing what’s right for the planet. If you think improving the way we make food improves the course of nature, you think like we do. Together we can redefine preservation.

YEAR IN REVIEW

BAC Chapter news and events

ATLANTIC CHAPTER

Hello all from the BAC Atlantic Chapter. As Chair, I am pleased to update you on our activities during the 2022-2023 season. This was an exciting time for the Atlantic Chapter membership, as we were able to come together, finally, after more than two years of pandemic absence.

Our first event was the annual golf tournament, held on September 12th at Lakeside Golf and Country Club. The event included 60 participants, great weather, high engagement, and industry fellowship activity. All enjoyed a game of golf, followed by a reception with prizes for returning champs from Maritime Pride Eggs taking home ‘The Snair Cup’ trophy.

Mike Raftus BAC Atlantic Chapter Chair

This year’s golf event included a special guest speaker: Peter Jacobs, representing the BAC Board. Peter provided an informative update on the BAC activity, which has included a greater focus on bakeries and students. In turn, the BAC Atlantic Chapter was able to raise funds to support scholarship activity for four bakery students at the NBCC Culinary Program. The NBCC Culinary Program leadership participated at the event and was presented with the cheque for the scholarships. Peter Jacobs also delivered a presentation to the NBCC Culinary Program’s 150 students at the college, sharing interesting insights on the BAC, his career journey including his Master Baker accomplishment, and the importance of each student’s impact on the future of the baking and culinary industries.

Our second event was a winter hockey match, held January 19th at Halifax Scotiabank Centre. Thanks to BAC Atlantic Membership, the event sold out quickly and all were able to enjoy a competitive hockey game with local CHL Halifax Mooseheads beating the Shawinigan Cataractes. It was a memorable evening marked by fun engagement, great discussion, and appreciation for coming together again.

We’re looking forward to further opportunities to connect in 2023. We’re also honoured to continue our scholarship support for Community College Bakery Programs, and end-user bakery focus activity.

Sincerely,

Mike Raftus BAC Atlantic Chapter Chair

Our BC Chapter mandate is to hold two educational seminars/workshops and two social events per year. We certainly succeeded. So far in 2022-23 we’ve been part of activities involving pizza innovation, global trends and sourdough, a chocolate symposium, student competitions, a Vancouver Island industry gathering, our annual golf tournament at Newlands Golf & Country Club, our festive night at Giggle Dam Dinner Theatre, and still to come are the Bakery Showcase in Vancouver and the Captain’s Feast Dinner Cruise on the M.V. Abitibi.

Our upcoming June 21st golf tournament is the main revenue generator for our BC Chapter. Please consider becoming a Platinum Sponsor (only $500.) As usual, we put a real emphasis on supporting our baking students at Vancouver Community College and Vancouver Island University.

HERE IS HOW WE SPENT THE MONEY GENERATED FROM LAST YEAR’S TOURNAMENT:

Vancouver Community College $3,000 (baking student scholarship top-up)

Vancouver Community College $3,000 (baking student scholarship top-up)

Vancouver Island University $3,000 (baking student scholarship top-up)

Vancouver Island University $3,000 (towards baking student travel expenses)

A BIG THANK-YOU TO OUR 2022 PLATINUM SPONSORS:

AB Mauri - Fleischmann’s Yeast

Ardent Mills

BakeMark

BOULART

Caldic

Cavendish Farms

COBS Bread

ColdStar Solutions Inc.

Egg Solutions – Vanderpols

Guenther Bakeries Canada ULC

Regards, Gary Humphreys

BAC BC Chapter Chair

Handtmann Canada Ltd.

IMCD Canada

IREKS North America

Island City Baking

and Frozen Dough Division

Lesaffre Yeast Corporation

Maxim Truck & Trailer

Monte Cristo Bakery

OK Frozen Dough

P&H Milling Group

Portofino Bakery

Puratos

RF Bakery Equipment Ltd.

Richardson Food & Ingredients

Rogers Foods

Snow Cap Enterprises

Stuyver’s Bread

VCC Baking Dept.

VIU Baking Dept.

World Motion Cargo

Gary Humphreys Baking Association of Canada – BC Chapter, Chair

SPECIAL THANKS TO THE BAKING AND PASTRY ARTS STUDENTS AT VANCOUVER ISLAND UNIVERSITY FOR CONTRIBUTING IMAGES TO THIS REPORT.

ONTARIO CHAPTER

The Ontario Chapter had a very productive year in 2022 as we emerged from COVID and resumed our in-person events. The Ontario committee worked very hard and planned two fundraising events: the golf tournament at Bond Head, and a Candyland Christmas at the Old Mill. It is worth noting that the golf tournament has been held annually for more than 50 years straight, except for 2020 and 2021.

Kate Tomic Chair BAC Ontario Chapter

On the funding front, we are happy to report that the Ontario Chapter was able to donate substantially toward scholarships and bursaries. We were also delighted to be the host of the 2022 Ontario Bakery Showcase, held in April 2022, and marking the first get-together of baking industry professionals in two years.

I would like to extend my appreciation to the committee that helps organize these chapter events. It is certainly great teamwork and would not happen if these dedicated volunteers did not put in their valuable time and energy. This year we welcomed Dina Hamid, who has been busy documenting our events and enhancing our social media presence across the province, and indeed, Canada.

As we move forward in 2023, there are more events in the planning stage. We will host the annual golf at Bond Head again on June 13th and we are also planning an industry educational event later in the year.

The Ontario Chapter welcomes new members to get involved, so please contact us if you would like to be on our volunteer committee to promote events for the benefit of the industry and raise funds for our baking and pastry students.

Sincerely,

Kate Tomic BAC Ontario Chapter Chair

DID YOU KNOW LESAFFRE IS MORE THAN YEAST?

Do you know about our ability to extend the shelf life of pita from 10 to 21 days? Or that, every day, our expert technical team solves bakery formulation challenges at our Baking Centers around the country? Did you know that Lesaffre has eliminated the need for susceptor boards from microwaveable pizzas and flatbreads? That Lesaffre’s ingredients make tortillas more rollable and enjoyable, all with a clean label?

You may not know Lesaffre for the baking challenges we’ve helped customers overcome — but you’ve likely enjoyed the result in the form of a bread, soft pretzel, snack cake, pizza, donut, or other baked delight.

You may know Lesaffre for our world-class baking yeast and 167-year heritage, but you may not be familiar with our elite technical team and the other innovative ingredients we’ve developed.

Get to know Lesaffre . You may know us for yeast. Now know us for so much more.

BAC MEMBER UPDATE

An industry working together

If some of the words below sound familiar, it’s because this is an updated version of something I wrote in 2008, back when I was a new member of the BAC full of ideas about how to help the organization grow. While some of those ideas did not stand the test of time, others are still relevant. In 2008, I believed in the mission and work of the BAC, and 15 years later I still do. Although in 2023, I’d like to add another word: elevate. Bakers working together lift each other up, making us more connected, more supported, more visible, and more inventive.

- Martin Barnett

A STRONG NATIONAL ASSOCIATION REQUIRES MORE THAN INDUSTRY COMMITMENT — IT REQUIRES YOU.

In this article, I wish to explore the workings of a trade association; specifically, the Baking Association of Canada, its mandate, and chapter activities. Following that, we will take a look at the problem with meeting times and how to attract and keep new members. Finally, I offer a friendly challenge to our chapters and membership committees, and fellow bakers, to make our BAC a strong, progressive, and inclusive trade association.

A trade association exists to represent members of a common trade and promote their interests through discussion and education. It works as a catalyst for change and mutual benefit. It is a conduit for everyone’s voices to be heard by all levels of government, by suppliers, and the general public. The association can arrange educational seminars, engage in lobbying, fundraise for common causes and operate as a social and networking vehicle.

The Baking Association of Canada is our national organization. It fulfills the above mandates through the hard work of a very small staff. Cutbacks were made at the national level during Covid; some staff positions and office space were eliminated. A small-but-mighty staff remains, dedicated to serving you. At the provincial level, chapters are administered through the hard work and tenacity of volunteers. One of the complaints I hear from potential members is the perception that the organization does not represent them. Others say that the meeting times and locations do not suit them, that it’s not convenient or that it’s too difficult to balance work, family and social life to commit to the organization. Lastly, many feel that they have nothing to offer.

The Baking Association of Canada exists to amplify the collective voice of its members. There are two responsibilities here. First, existing members should develop an outreach strategy to seek out and welcome new members. Second, new members must be willing to bring their issues and needs to the table.

We are a group that represents diversity, from specialty dessert shops to in-store bakeries to large manufacturers and ingredient producers. Baking in Canada ranges from small-town bakeries to nationwide chains. It’s a $15 billion industry, yet we all have common issues. This is what makes our organization dynamic, and the work of the BAC so important.

Meeting times and locations always mean compromise; bakers tend to work long and strange hours. It is definitely easier to get bankers together than bakers! Perhaps the local chapters could hold workshops on a Sunday and arrange meetings early on a Monday evening. Zoom meetings are, by now, a well-received alternative to face-to-face gatherings. However, bakers are always curious to go and visit a colleague’s bakery – in-person workshops and meetings are perfect venues for sharing problems and solutions. After the past few years of pandemic-induced isolation, the BAC is sponsoring meet-ups, to help bakers form local support networks. (See this issue’s report about our successful Victoria gathering, with three more planned for this year.)

There may be a perception that our organization is just for business owners or executives. I had my start in a local, cooperative, bakery; I understand that the heart of this trade, and the BAC itself, lies in the artisans who work in communities across this nation. Our trade relies on the people who have their hands in the dough, (or chocolate) or talk to customers every day. If, as a business owner or production

“OUR TRADE RELIES ON THE PEOPLE WHO HAVE THEIR HANDS IN THE DOUGH, (OR CHOCOLATE) OR TALK TO CUSTOMERS EVERY DAY.”

manager, you are not able to attend a BAC meeting, try sending a delegate instead. It is a way of involving a loyal and interested staff member, and maintains a strong connection with the association. It is important to balance the content of the meetings. A sourdough workshop may not attract a chocolatier. A hiring guru may make a production baker yawn, but may entice a bakery owner or HR manager. Short, varied presentations, along with a social component, tend to work well. As for bakers, the power and value of basic social networking with your peers is not to be understated, let alone what you might learn from the presentation that evening.

In order to ensure the health and viability of the BAC, it is necessary to encourage new memberships and bring lapsed members back to the fold. One suggestion is that a delegation from the local chapter goes and visits a potential new member. It doesn’t have to be a ‘welcome wagon’ affair, just an introduction and a brief, friendly chat about local and national chapter activities and a genuine interest in the new or recently acquired enterprise. Show them that you care!

The BAC has recently added Resorts and Pizza to our industry categories; try reaching out to these people as well. They may not be as keen to come to regular meetings, but would support workshops and other chapter activities.

Compile a detailed contact list for the area and keep it up to date. Consider starting a social media account: Instagram is a great place to show off great bakes. Arrange a meeting just to welcome new members and discuss the direction of those locally involved. Use suppliers’ invoices to attach a flyer about upcoming events, and never forget the power of a personal connection or phone call!

Delegates from different provincial chapters can communicate with each other and share ideas on a national membership drive.

DIGITIZING THE BAC

New website and social media presence kicks off 2023 Part of our strategic plan in 2022 was to modernize the association’s website, image, and social media presence to deliver better, faster information to the baking community. Well, this mission has now been accomplished. Along with our fresh, new look and website, we have increased our presence on LinkedIn, Instagram and Facebook, bringing up-to-date messaging to our members and the wider baking community. We would like to acknowledge Annex Business Media in guiding us through the implementation and design of our new website, as well as Dina Hamed from the BAC Ontario Chapter for working tirelessly to enhance our social media presence. The new site has a lively, vibrant feel, and it’s packed with local and national content to fully support our Canadian baking industry.

Thank you to our website sponsors: Platinum

Gold Silver

Our industry has gone through some difficult times recently, with rising commodity prices and labour and training issues. It has also seen a resurgence in traditional skills and purer products, with a customer base that is willing to pay for quality. It is now time to shore up our membership with new blood, so we can move forward together as a varied, strong, trade organization. Individuals need to get involved – when we bring many voices together, our collective voice becomes richer, more varied, and stronger. It is the only way to truly effect change in our own lives, our businesses, and the government.

The BAC is the association of All Canadian Bakers. Consider what you can bring to the table to elevate your colleagues in the industry, both now and in the future.

THANK YOU TO OUR SPONSORS

The Baking Association of Canada would like to extend its sincere appreciation to the sponsors below for their support of this year’s Bakery Showcase event in Vancouver.

EVENT SPONSORS:

CAPTAIN’S FEAST DINNER CRUISE SPONSORS:

THE BAKERS’ TOWN HALL

Celebrating new and emerging bakers in Victoria, BC

Over 70 people registered for the BAC’s inaugural Bakers’ Town Hall in Victoria, BC, held at Camosun College’s culinary facility and generously hosted by Chef David Lang and faculty. Originally planned as a small, informal get-together, the event quickly outgrew its intended venue, and the BAC was grateful to Camosun College for its generous offer to host.

Attending delegates came from all disciplines of the industry and from all over British Columbia, despite it being touted as a local event. There were pastry chefs, chocolatiers, artisan and commercial bakers, workers, and owners. Many brought samples of their products, resulting in a veritable cornucopia for all to enjoy.

The aim of the event was to engage with grassroots and emerging bakers, hear their voices, and encourage membership in our association—and judging by the number of attendees, it was long overdue.

Emceed by Mark Dyck of Bakers 4 Bakers online forum and Rise Up! podcast, one of the main themes was to celebrate new and emerging businesses. Mark moderated a panel of three entrepreneurs who are embarking on, building out, or scaling up their businesses: Leah Hayward, Smør Scandinavian Bakery (in planning); Louise Pickles, Hank and Ludo (opening this year); and Josh Houston, Stark Raving Bread (scaling up and building out a new shop).

These bold, adventurous panellists gave us a candid insight into the bakery business building process. Next, the attendees were divided into groups for a brainstorming session that tackled the following four questions:

1 / What are your major challenges?

2 / What are your recent successes?

3 / What are your priorities?

4 / What would you like to see at a future local event?

Due to time constraints, we had to shut down the earnest, lively conversation that ensued, but you can find a summary of the responses on the next page.

What are your major challenges?

EXECUTIVE DIRECTOR MARTIN BARNETT WELCOMED BAKERS WITH THESE WORDS:

Inspiring and motivating staff COVID

What have been your successes? COVID made us better!

Good work-life balance

loyalty

Improved quality

What are your priorities?

“It’s been a long time since we’ve all been able to meet like this. Since March of 2020, all of us have seen the world change, have felt the ground shifting beneath our feet. We’ve seen shortages, shutdowns, unrest, and uncertainty. It has been a time of retrenching and replanning, reworking budgets and stretching resources. These years have shown our communities, and Canada, what is really important— it’s us. It’s bakers. It’s true! One of the warmest words in English, or French, is “companion” – one who breaks bread with another.”

Martin along with BC Chapter president Gary Humphreys gave a short presentation on the joys of BAC membership and the Bakery Showcase in Vancouver, while Chef David Lang talked about Camosun College, opportunities for students in work placement, and the future vision of baking and pastry-themed courses to satisfy local demand for training. There was also a draw for two gift baskets generously provided by Snow Cap Enterprises.

The BAC would like to thank all the volunteers who made the event possible, those who brought wonderful goodies, the faculty of Camosun College Culinary, and those who travelled across the province to attend.

Why Partner with FlavorSum for

•

POLICY & ADVOCACY UPDATE

2022 was a productive year for the BAC

The Food Policy and Sustainability (FPS) Committee, formerly known as the Technical and Nutrition Committee, has gone through changes and updates to better meet the current needs of our members and to keep up with an evolving industry and global challenges.

Post-COVID changes have also been a driving force in re-evaluating and improving our strategies. The first change is our name to reflect our new key strategies and mandates as an organization to focus on the collective needs of our members. The FPS supports the BAC’s ongoing commitment to governance, sustainability and other social and environmental matters. As a key strategic pillar, the FPS will actively lobby and engage on related issues with policymakers and represent the collective voice of our membership.

The second change is putting more emphasis on education and collaboration within our committee and with our external members and industry. Our committee is an impressive group of skilled experts, so our mandate is to support each other, their respective businesses and the industry at large.

HOW HAVE THE CHALLENGES OF THE CURRENT REGULATORY ENVIRONMENT SHAPED THE DIRECTION OF FOOD POLICY AND SUSTAINABILITY?

The challenges of the current regulatory environment, both in Canada and around the world, including issues such as climate change, public health, and food and food safety concerns, have strongly shaped the direction of food policy and sustainability in recent years. In particular, regulations have become increasingly focused on promoting sustainable and environmentally responsible agricultural practices, addressing food waste and hunger, and improving public health through better nutrition and labelling. We are seeing many of these issues arise in new policy and policy changes in the Canadian regulations.

The Baking Association of Canada has integrated a pillar of sustainability as a key focus for 2023 and 2024. It is a necessary evolution, where the Food Policy and Sustainability Committee directs efforts to support the urgent need for change. Government policy and regulations have already started mandating change across many industries. The most recent is the publishing of the Single-use Plastic (SUP) Prohibition regulations in December 2022, stating a ban on manufacturing and importing singleuse plastic packaging by December 2023.

In July 2022, Health Canada published amendments in the Food and Drug Regulations, (FDR) to the Front-of-package nutritional labelling. Prepackaged foods whose ingredient levels of saturated fat, sodium and/or sugar meet or exceed a specific threshold will require specific symbols. The BAC actively participated in feedback discussions with associations and the government on the challenges this poses to the baking industry and its consumers.

OTHER INITIATIVES AND COMMITMENTS OF THE BAC-FPS INCLUDE: Continuing our advocacy and discussion on Ingredient Supply Challenges, Grocery Code of Conduct, Advertising to Children, Ingredient and Packaging Innovations; Closely following food consumer trends and regulations worldwide; Listening to and supporting the needs and challenges of our members.

“I AM PROUD AND EXCITED AT THE OUTCOME OF THE FOUR-YEAR STRATEGIC PLAN AND AM EAGER TO MOVE FORWARD INTO 2023 WITH A CLEAR FOCUS ON SUPPORTING OUR BAC MEMBERS, COMMUNITY AND INDUSTRY.”

Denise Lee, Director of Food and Nutrition Policy

Next Generation Puratos: Moving the Planet Forward

“Our new identity underlines our unwavering commitment to our customers, employees, partners and consumers, and to further accelerating the growth of our business and that of our customers’.” says Sophie Blum, Puratos Chief Marketing Officer. “As the implementation of our new identity begins, our worldwide community of modern marketeers will leverage data, digital and artificial intelligence tools and techniques to engage and support our customers, helping them successfully stay ahead of the curve by collaboratively creating innovative food solutions for the health and well-being of people everywhere.”

With our new identity, we hope to reinforce our message that Puratos is a trustworthy, progressive and ethical brand. We remain committed to tackling some of the most significant issues within the food industry and remain dedicated to creating change that matters to move the planet forward through sustainable actions.

Blum also adds: “Sustainable entrepreneurship has been high on our agenda for many years. We believe that as a responsible food business, it is important to deliver life-changing social contributions wherever we operate. We already have a range of initiatives in place to support this. Our Cacao-Trace program is helping cocoa farmers worldwide increase their income, thanks to the production of superior-tasting chocolate through the mastering of the fermentation process. This is just one example of how we are fulfilling our deep-rooted ambitions to implement and adhere to a sustainable, respectful and balanced operating model and we will continue working towards this in 2022 and beyond.”

Towards a More Sustainable Business

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

Product Heritage

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

Responsible Sourcing

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

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

Encompassing everything Puratos stands for, ‘Food Innovation for Good’ encapsulates our ongoing ambition to continue and further increase our positive global impact for future generations.

FOOD Innovation for GOOD

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

BAKERY SHOWCASE 2022

Highlights from the BAC’s celebrated annual event

Bakery Showcase 2022 in Toronto was the place to be for Canadian baking professionals. Between the well-attended education sessions, the busy trade show floor, and the events held on the main stage, attendees had no shortage of ways to connect, learn, and be inspired.

Education sessions kicked off with the BAC’s annual general meeting, in which the board outlined plans for membership expansion and government advocacy. This was followed by a lively panel discussion among experts in the fields of government grants, human resources, and automation. Bakery owners and operators in attendance were treated to a host of information on issues such as how to attract and retain staff, followed by the opportunity to network with peers.

SPEAKERS & SESSIONS

Keynote speaker Justine Martin, owner of Guilty Pleasures Bakeshop in Sudbury, Ont., shared practical advice on how to make the most of communication skills and media coverage. Martin, who garnered considerable professional experience in communications prior to opening her baking career, underscored how critical these skills are to a bakery’s success.

Attendees were also treated to an in-depth conversation with Mahathi Mundluru, finalist on the Great Canadian Baking Show, in which she described what it was like to bake competitively under pressure, before delving into the thought process behind some of her innovative flavour profiles.

On the show floor, attendees enjoyed several demonstrations at the main stage. These included:

Edible image techniques for creating impressive designs on cakes and cookies for corporate clients, with award-winning cake artist Justine Martin.

Professional techniques for shaping and scoring artisan bread, with Master Baker Marcus Mariathas.

How to bake sweet profiteroles or savoury gougères while better understanding the relationship of fats to cannabinoids, with Chef Patrick Newton of the Food Network.

EVENT HIGHLIGHTS

Fans of Anna Olson had the chance to meet this well-respected baker, author, and television star at the BAC booth where she signed copies of her newest book.

The industry received recognition on a national scale when Francis Drouin, Parliamentary Secretary to the Minister of Food and Agriculture and a member of the standing committee on Agriculture and Agri-Food, opened the show on Day 2 and met with BAC Executive Director Martin Barnett to discuss issues of importance to the industry.

“The event was fabulous!” said Dinah Hamed, who wears many hats as bread baker, pastry chef, Master of Education Student and Red Seal BakerPatissier certification candidate. “So well organized and delightful. I had a wonderful time and thank you again for inviting me to join the education session!”

Attendee Susan Cavanaugh, who recently started her own business, Bake and Create, in Windsor, Ont., said, “It is so helpful to find all the products I learned about at school in one place. I need the full two days to take it all in.”

Westside Bakery of Edmonton was revealed as the “Inspirational Bakery of the Year” for their achievements growing a business and giving back to their community.

BAKERY SHOWCASE 2023 EXHIBITORS

Join

AB Mauri

Abbey Equipment

ADM Milling

AK - West Inc.

AMF Bakery

Apex Motion Control

Angel Yeast

Annex Business Media

Ardent Mills

AstroNova Inc.

Atesco

Avena Foods

Azelis Canada

BakeMark

Bakers Supply

Bartek Ingredients

Barry Callebaut

BC Ministry of Agriculture and Food

Berthelet

BFR

Boulart

Burnbrae Farms

Caldic

California Walnut

Carmi Flavors

Cargill Chocolate

Cavendish

Classic Cuisine

Commercial Kitchens Inc

CW Shasky

Dawn Foods

Desert Valley Date

Drader Manufacturing

Ecopack Canada Inc.

Edde Almond Paste

Electronic Control Design Canada (The JW Corp)

EM Bakery

Farinart

Farm Credit Canada

Foleys Candies

Food Guys

Fortress Technology

GEA Group Equipment

Handtmann

Harvest

Honey Bunny Inc.

Innoseal Systems Inc.

Ireks

JAC Machines

John Brooks

JVR Food Packaging Solutions

Kaak Group

Kamut International

Kwik Lok

Lactalis Canada

Lallemand

Lawrence Foods

LBC Equipment

Lenexa

Les Moulins De Soulanges

Lesaffre Yeast

Malabar Ingredients

Marsia Foods

Master Martini Canada Inc.

Mexipan

Multivac Fritsch

National Sunfl ower Association

Novacart USA

Nutjar

Nutrasun Foods

OK Frozen Dough

Olera

Omori North

Ooni Ovens

Oregon Hazelnuts

P & H Milling

Port Royal Mills

Pro Ingredients

Quadra Ingredients

Quantum Technologies

Rademaker

Reiser Canada

RF Bakery Equipment

Remco

Rheon

Romer Labs

Rondo

S C TRay

Seaside Paper Co.

Snow Cap

Spraying Systems

Tartistes

Tielman North America

Unifi ller

UpField

Vancouver Community College

Vancouver Freeze Dry

Vancouver Island University

Vale Packaging

Vanderpols

Vega Instruments Canada Ltd.

SUPPORTING CANADA’S FUTURE

2022-23 scholarships, bursaries and awards

In 2022/23, BAC Chapters amped up efforts to support future bakers and entrepreneurs through their annual scholarships and bursaries. Students enrolled in several of Canada’s leading baking programs benefitted from receiving awards and funds. These include:

MASON S. of the Nova Scotia Community College Baking and Pastry Arts Program

Mason was the recipient of the Baking Association of Atlantic Canada Excellence Award. As someone who always enjoyed baking cakes and cookies, Mason enrolled in the Baking & Pastry Arts program to learn more. He plans to continue his journey by working at a bakery or cafe making small treats after he graduates.

ALYSHA J. of the New Brunswick Community College Culinary Arts Management Program

As the recipient of a BAC Atlantic Chapter Bursary ($250), Alysha is on her way to amazing things. Her passion for food developed after she worked on an organic vegetable farm. Alysha realized she wanted to know more about food and how to establish healthy connections between land and people. With the skills she is building at NBCC, she plans to build a career in the sector and educate others on what food is really about—sustainability, health, and culture.

BAC ATLANTIC CHAPTER

MELIZA M. of the New Brunswick Community College Culinary Arts Management Program

Meliza and her husband moved to Canada from the Philippines in 2021. A life-long food enthusiast, Meliza enrolled in the Culinary Arts program and was thrilled to be a recipient of a $250-bursary. With food a central part of Filipino culture, Meliza says she hopes to improve her baking skills at NBCC and eventually establish her own business.

MAYEEN R. of the New Brunswick Community College Culinary Arts Management Program

Mayeen considers herself a passionate artist in the culinary field with aspirations to inspire others. This $250-bursary recipient says she intends to “skillfully cater to the taste palettes of others with the unique flavours and dishes” she hopes to create.

ELLA S. of the New Brunswick Community College Culinary Arts Management Program

Ella is passionate about cooking and baking, and was delighted to receive her bursary. She believes that feeding others food made from the heart is the greatest gift one can give. Ella specializes in pastries, and dreams of one day opening a bakery of her own.

LOUISA E. of the Georgian College Baking and Pastry Arts program

Louisa was the proud recipient of the BAC Ontario Chapter Entrance Scholarship in the amount of $1,000. Louisa is committed to working hard and giving back to the baking community. She is planning to open her own bread café and hopes to someday create a scholarship program of her own.

MELANIE P. of the Georgian College Baking and Pastry Arts Program

Melanie received a $1,000 BAC Ontario Chapter Entrance Scholarship, which she put to excellent use. As someone who has always loved bringing people together and building connections through her baking, Melanie plans to work in an artisan bakery after graduating and someday open her own baking business.

SAMANTHA G. of the Centennial College Baking & Pastry Arts Management Program

The recipient of the Baking & Pastry Arts Management Scholarship for $1,500, Samantha says she was grateful for this award, as it fueled her aspirations and determination to succeed. After graduating, she plans to work in the baking and pastry industry to gain experience and eventually open her own shop.

BAC ONTARIO CHAPTER

JESSICA H. of the Centennial College Baking & Pastry Arts Management Program

Jessica says the $1,500 scholarship she received from BAC couldn’t have come at a better time. While enrolled in her baking program, her oven stopped working and she was able to use the funds towards buying a replacement. Since then, Jessica has started her own small-batch frozen meals business.

SAIMA A. of the Humber College Baking and Pastry Arts Management Program

As a passionate baker who likes to express herself creatively in the kitchen, Saima was delighted to receive one of two $1,200 scholarships from the BAC Ontario Chapter. Saima intends to keep her passion for baking alive long after she graduates and hopes to never lose her artistic flair.

HANNAH P. of Vancouver Island University’s Baking and Pastry Management Program

Hannah received the Baking Association of Canada — BC Chapter Scholarship for $1,000. Her passion for the baking industry began at a young age, and continued through her work in Victoria and while travelling in Europe. After enrolling at VIU, the scholarship helped fund her studies, and now she hopes to achieve her dream of opening her own pastry shop.

ERIK C. of Vancouver Island University’s Baking and Pastry Arts Management Program

Erik was the recipient of the $1000-Robert MacDonald Memorial Award. Born and raised in Victoria, Erik has loved baking from a very young age and has always enjoyed producing delicious treats for others. In 2020, Erik became a baker for Royal Bay Bakery and continued working there through 2022. He is now set to work at Chez Christophe in Burnaby this summer.

YOUNGSOO S. of the Vancouver Community College Baking Pastry Arts — Artisan Baking Program

Youngsoo was the proud recipient of the Baking Association of Canada — BC Chapter Scholarship Award for his devotion to further developing his culinary skills. Having switched his career path to focus on baking, he says he is grateful to all the classmates, instructors, and instructional assistants at VCC for their inspiration and wisdom.

BAC BC CHAPTER

BENEFITS OF MEMBERSHIP

All the reasons to join!

The BAC is a national association governed by its members. BAC’s purpose is to empower bakers by providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.

THE BENEFITS OF BECOMING A MEMBER INCLUDE:

INDUSTRY INFORMATION & RESOURCES

Members have access to industry news, technical support, trends and research, as well as training materials and educational workshops.

NETWORKING OPPORTUNITIES

Members can connect with other professionals in the bakery industry and build relationships that can lead to new business opportunities.

PROFESSIONAL DEVELOPMENT

Members can attend conferences and workshops to improve their skills and knowledge.

COMMUNITY INVOLVEMENT

The association provides numerous opportunities for members to give back to their communities through local events and charitable causes.

ACCESS TO SERVICES

ADVOCACY & REPRESENTATION

The association represents the interests of its members on issues such as food safety, government regulations, and taxes.

INDUSTRY EVENTS

Members receive discounted access to the Bakery Showcase and Chapter Events, including golf tournaments, dinner cruises, and holiday socials.

Members receive discounts on products and services from our partner companies. These include savings on insurance plans available through Gallagher General Insurance; education and training opportunities through American Bakers Association; a free one-year membership to the Bread Baker’s Guild of America; exclusive payment processing rates through Fidelity Payment Services and, special mobile plan rates through Rogers cellular.

E-NEWS & MEMBER UPDATES

The BAC continues to deliver its bi-weekly ‘BAC News’ to registered members, as well as important information on regulatory and advocacy matters. Thank you to our partners at MediaEdge for producing and publishing this content. We have also partnered with Joinit as our customer records management system (CRM) and sometimes membership emails will appear with the Joinit moniker.

STARTING A BAKERY BUSINESS?

Whether you are starting a new bakery or scaling up an existing operation, the BAC is here to help you on your journey. Many business start-ups or expansions struggle, often because they do not know how to ask the right questions. You may make the best croissants, breads, cakes, cookies, or pizza in the world, but your business plan might be inadequate. If you are unable to process and deliver your products efficiently and profitably, there is a possibility that your business will struggle or worse, fail completely.

At the BAC, we have a team of experienced mentors operating small and large bakeries who can help you navigate your journey. They can advise you and review your plans. We can offer you a free 30-minute consultation to assist you in fulfilling your business dreams. If interested, visit www.baking.ca and complete the Business Engagement form. We will contact you to set up a meeting.

2023 BAC EVENTS

MAY

JUNE 13

Ontario Chapter Golf Tournament

Captain’s Feast Dinner Cruise, Vancouver