Horizons Magazine - Fall 2019 by SaltWire Network

HORIZONS FALL 2019

Different

POINT OF VIEW DroneNL captures island angles like never before

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For the love of art St. John’s potter takes the wheel in a big way

From the tech up MUN’s Genesis Centre is helping entrepreneurs, tech companies hit restart on Newfoundland and Labrador’s economy

10/8/19 11:10 AM

hear. I can take part in the conversation with ease. It really brings a 2 whole new level of confidence. Being a clinic owner my hearing loss has HORIZONS definitely enabled me to better relate to my clients and counsel at a whole new level. I love that I can try all the new products on the market. It lets me offer my patients a true and honest opinion on the latest and greatest technology made available. I am quick to remind everyone that hearing isWhen a veryyou personal needjourney, to hear,and the way I like to hear may not need toFor hear, we reason, listen. I’m a firm believer of a no be the way youWhen like to hear. this weyou listen. When you need to hear, 57 Old Pennywell Road,free St. John’s, NL | info@qualitycarehearing.ca obligation, risk hearing aid trial for my clients. we listen.

When you need to hear, Anne Marie Murphy When you need to hear, Anne Marie Murphy 709.739.0999 I will remind everyone that even after being prescribed a hearing Krista aidHearn we listen. we listen.

Krista H

that R e aregular l p e oaudiograms p l e . R e aare l simportant. t o r i e s . AR few e a lmonths h e a r ago, i n g I snoticed u c c e that ss. Real people. Real stories. Anne Marie Murphy I was missing things again and speech didn’t sound clear.Murphy With a Anneas Marie people. Hi my name isReal Krista Hearn,Real I amstories. the co-owner routine check it was detected myCareReal hearing decreased, with an hearing success. of Quality Hearing in St.had John’s. I’m not just owner - I’m a customer. adjustment to the hearingtheaid I can now hear great again. Krista! My hearing loss story began approximately 14 years ago. I went to bed oneMeet night with perfect hearing and woke up with sudden deafness on my right side. I was treated for several weeks My advice: You deserve the best in life! Take control of your hearing by the ENT Specialists. Luckily most of my hearing was restored, with the exception of my low frequencies. did not give get a hearing aid at this point. Working in the industry didn’tItmake healthI and yourself back self-confidence. is me the most rewarding any different than the patients I see every day. I was in denial that I needed a hearing aid. I felt Hi my name is IKrista feeling you ever haveenough”, andait’s wasHearn, no I am the that the hearing I hadwill recovered was “good phrasebeyond I hear a lot empowering! when counseling co-owner Quality Care in clients. However, time soon came knew I hadfirsthand to do something. all If I was in a emotions crowd, a family of different than you.thatI I know the you may beHearing feeling. John’s. I’m not just the owner gathering, meeting, restaurant, any place there was noise or more than one personSt. speaking, the problem is oftenI found difficult, but it Acknowledging was getting increasingly hard for me to hear and understand. myself saying “what” I’m aplease customer.take that first more often...My I had only a rule...I’dregret give myself to sayI “pardon and then smile, nod my aid sooner. step. istwice that didn’tme”get myI’d hearing My hearing loss story began

people. stories. Meet Krista!RealReal hearingReal success. When you need to hear, we listen.

Anne Marie Murphy

Krista Krista H H

Krista Hearn

Real hearing people. Realsuccess. stories. Real Meet Krista! Real hearing success. Hi my name is Krista Hearn, I am the co-owner of Quality Care Hearing in St. John’s. I’m not just the owner I’m a customer.

My hearing loss story began approximately 14 years ago. I went to bed one night with perfect hearing and woke up with sudden deafness on my right side. I was treated for several weeks by the ENT Specialists. Luckily most of my hearing was restored, with the er, Ava. ght exception of my low frequencies. dau her Krista and I did not get a hearing aid at this point. Working in the industry didn’t make me any different than the patients I see every day. I was in denial that I needed a hearing aid. I felt that the hearing I had recovered was “good enough”, a phrase I hear a lot when counseling clients.

Meet Krista Meet Krista NOW OFFERING: a discount for seniors,

head and pretend to know what was being said. This left me with a feeling of embarrassment time soon came that I knew I had to do something. If I was in a approximately 14 years ago. I went and it often felt like I was left out of the conversation. However, crowd, a family gathering, meeting, restaurant, any place there was noise or more than one person speaking, it was getting increasingly hard for to bed one night withit perfect me to hear myselfI saying more explain often... Today, I wear a hearing aid in my right ear, and have been for and theunderstand. past 9I found years. can’t“what” really the feeling I had a rule...I’d give myself twice to say “pardon me” and then I’d gives me but life just feels much easier. If I’m in a crowd, restaurant I nowhat longer have toand strainwoke to hear.up I can takesudden part in the smile,or nodat my a head and pretend to know was being said. This left hearing with me with a feeling of embarrassment and it often felt like I was left conversation with ease. It really brings a whole new leveloutofof confidence. Being a clinic owner my hearing loss has definitely enabled the conversation. deafness on my right side. I was me Today, I wear a hearing aid in my right ear, and have been for the past 9 to better relate to my clients and counsel at a whole new years. level. I love that I can try all the new products on the market. It lets me offer my I can’t really explain the feeling it gives me but life just feels much treated for several weeks by the easier. Iftechnology I’m in a crowd, ormade at a restaurant I no longerIhave toquick strain to to remind everyone that hearing is a patients a true and honest opinion on the latest and greatest available. am hear. I can take part in the conversation with ease. It really brings a ENT Specialists. Luckilyof amost of my whole newway level of confidence. a clinicFor owner my hearing loss has very personal journey, and the way I like to hear may not be the you like toBeing hear. this reason, I’m a firm believer no obligation, definitely enabled me to better relate to my clients and counsel at a hearing was restored, with the whole new level. I love that I can try all the new products on the market. risk free hearing aid trial for my clients. It lets me offer my patients a true and honest opinion on the latest and a. v A r, greatest technology made available. I am quick to remind everyone that gh exception of my low frequencies. er dau I will remind everyone that even after being K prescribed aidtethat regular audiograms are important. A few months ago, I noticed hearing is a very personal journey, and the way I like to hear may not rista andahhearing be the way you like to hear. For this reason, I’m a firm believer of a no that I was missing things again and speech didn’t soundobligation, as clear. With a routine check it was detected my hearing had decreased, with I did not get a hearing aid at this risk free hearing aid trial for my clients. info@qualitycarehearing.ca an adjustment to the hearing aid I can now hear great again. I will remind everyone that even after being prescribed a hearing aidWorking in the industry point. that regular audiograms are important. A few months ago, I noticed that I was missing things againhealth and speechand didn’t sound asyourself clear. With a back self-confidence. It is the most My advice: You deserve the best indidn’t life! Take control of your hearing give make meroutine anycheckdifferent than the patients I see every day. I was in 57 it was detected my hearing had decreased, with an Old Pennywell Road, adjustment to the hearingno aid different I can now hearthan great again. rewarding feeling you will ever havedenial and it’s that beyondI empowering! I was you. I know firsthand all Ithe emotions you may needed a hearing aid. I felt thatSt. theJohn's, hearing had recovered advice: You deserve the best in life! Take control of your hearing NL A1E 6A8 be feeling. Acknowledging the problem is often difficult,My but please take that health and give yourself back self-confidence. It is the most rewarding was “good enough”, a phrase I hear a lotwaswhen counseling clients. feeling you will no today and mention Krista’s story first step. My only regret is that I didn’t get my hearing aid sooner.ever have and it’s beyond empowering! I Call different than you. I know firsthand all the emotions you may be feeling.

Hi my name is Krista Hearn, I am co-owner of Quality Care Hearin Hi name is Krista Hearn, II am St.my John’s. I’m not just the own Hi my name is Krista Hearn, am AND a risk-free, no obligation trial! co-owner of I’m a customer. co-owner of Quality Quality Care Care Hearing Hearing St. I’m not just the owne St.MyJohn’s. John’s. I’m not just the owne hearing loss story began Call today and I’m aa customer. I’m customer. mention Krista’s story approximately 14 years ago. I story to hearing bed oneloss night withbegan perfect My hearing loss story began for a FREE hearing test My approximately 14 years ago. II w .woke for ahad FREE test and and up approximately 14 years ago. su w However, soon came that I knew I hearing to hearing do.739 something. Ifconsultation. I was in a with andtime consultation. 709 0999 crowd, a family gathering, meeting, restaurant, any placenight there waswith noise perfect toseniors, bed one NOW OFFERING: aor discount for seniors, AND a risk-free, no obligation trial! deafness on my right side. I w NOW OFFERING: a discount forto bed one night with perfect more than one person speaking, it was AND a risk-free, no obligation trial!getting increasingly hard for hearing and woke up with sud me to hear and understand. I found myself saying “what” more often... treated for several weeks by hearing and woke up with sud I had a rule...I’d give myself twice to say “pardon me” and then I’d deafness on my side. II w www.qualitycarehearing.ca ENT Luckily most .739 .0999 Specialists. onsaid. myThisright right w smile, nod my head and pretend to know what was being left side. 709deafness me with a feeling of embarrassment and it often feltfor like Iseveral was left treated weeks by tt hearing was restored, with t treated for several weeks by out of the conversation. a. ENT Specialists. Luckily most r, Avaid e t h g u exception of my low frequen a d r ENT Specialists. Luckily most e h Today, I wear a hearing in my right ear, and have been for the past 9 d n a y a t is Kr years. I can’t really explain the feeling it hearing gives me but lifeget justrestored, feels much with was th I did not a hearing aid a hearing was restored, with th easier. If I’m in a crowd, or at a restaurant I no longer have to strain to info@qualitycarehearing.ca Call today and 57 Old Pennywell Road, mention Krista’s story St. John's, NL A1E 6A8 for a FREE hearing test and consultation.

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Acknowledging the problem is often difficult, but please take that first step. My only regret is that I didn’t get my hearing aid sooner.

www.qualitycarehearing.ca

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, Ava.

10/8/19 11:10 AM

HORIZONS Horizons is published by SaltWire Network Custom Publishing Department SALTWIRE NETWORK

President & CEO Mark Lever

Vice President, Todd Foote Business Development

Director, Lindsey Bunin Product Management

COVER STORY

Different point of view DroneNL captures island angles like never before

HORIZONS | FALL 2019

Editor Paula Bugden

Designer Paul Pettipas

Special Project Coordinator Amanda Pike

Production Manager Nicole Swaine Regional Distribution Manager Dwayne Bedford

Contributors Advertising Sales:

Heather Laura Clarke Sara Ericsson Josh Healey Suzanne Rent

Advertising Designers

Wayne MacDonald Marina Pogrebnaia Fenton Fortune | Tiffany MacMillan Katelynn Hicks | Lorielee Steele Marvin Sanchez | Jo Ann Crawford

Brian Butt | Dana Brewer Dawn Hurdle | Kayla Ward Marjory Green | Peter Thompson Susan Pike

In this issue

FOOD 4 Calling all chocolate lovers 8 Making the cheddar 12 Dishing out success 15 Fresh from the oven COVER STORY 18 Different point of view HANDMADE CREATIONS 21 For the love of art 24 Crafty spirit in the city TECHNOLOGY 26 From the tech up PETS 30 Catering to canines

Published at 36 Austin St., St. Johnâ&#x20AC;&#x2122;s NL A1B 3T7 (709) 364-6300

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4 FOOD

Want to support local music?

Darryl Pike, the owner of Jacobean Craft Chocolate, holds a 2.5 kilogram block of his infamous Partridge Berry chocolate.

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arryl Pike loves working with his hands and experimenting with different materials. Af ter nearly 25 years of working with wood, pottery and metal — including f ounding Saltwater Pewter in 1999 — he decided to try moulding something completely new: chocolate.

“I certainly love eating chocolate and I thought, ‘Well, who wouldn’t want to open their own chocolate company?’” says Pike. “Once I’m curious about an idea, the rest is history. I just dive into it and want to explore everything the opportunity has to offer.” He started researching bean-

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5 FOOD to-bar artisanal chocolate, where the chocolatier inf luences every step of the process — from cacao bean to chocolate bar — and brings out the individual flavours and nuances of each bean profile. He secured startup f unding through the Atlantic Canada Opportunities Agency (ACOA), opened Jacobean Craft Chocolate — Newf oundland and Labrador’s f irst bean-to-bar chocolate studio — and made his first sale on Aug. 1, 2018. He was one of the f irst people in Atlantic Canada to start a craf t chocolate business and approximately the 28th in the country. “The chocolate renaissance is still in its infancy and there’s still a learning curve for chocolate,” says Pike. The name Jacobean (pronounced “jah-kohbe-ann”) comes f rom the Jacobean era (1603 to 1625), since Pike loves the era’s decorative architecture style. It was going through its own

renaissance in arts and literature, so he f elt it was a f itting name, given the bean-to-bar movement. A typical chocolate bar you’d pick up at a store is made with what Pike calls “industrial choc-

“I like to think there’s a green umbrella over everything we do. We’re very committed to truly sustainable processes.” Darryl Pike

olate” or “conf ectioner’s chocolate.” He says it’s waxy because it contains soy lecithin and other additives to replace the more expensive cacao butter and, ultimately, makes cheaper chocolate. “Industrial chocolate is near tasteless and bland because the large industrial companies

deodorize the original f lavour profiles. What remains is a baseline cocoa mass with a f lat taste profile that can be replicated the same way — in every country — today, tomorrow and next year,” says Pike. “Chocolatiers have to add nuts or mint or nougat or some f lavouring because the industrial processing has stripped away all of the chocolate’s natural flavour. It’s the opposite of what we’re all about.” He crafts his chocolate directly f rom cacao beans, caref ully preserving the beans’ dif f erent taste prof iles rather than removing them. His 12-step process includes sorting the beans twice (by quality, then by size), roasting them, cracking them, winnowing them, pre-grinding them, melanging and conching them and allowing them to rest and crystalize f or two to three weeks bef ore tempering the chocolate — realigning the cacao butter

crystals for sheen and snap. “Each step is important and the chocolate’s f inal taste prof ile is greatly af f ected by any of the steps not being done correctly,” says Pike. “By keeping our chocolate limited to small batches, we are able to create the most wonderful flavours.” He makes batches of 70 per cent chocolate and uses it as the base f or the entire product line, which includes coconut milk aero, cacao husk tea, drinking chocolate and chocolate bars sprinkled with sea salt, salted pumpkin seeds and coffee beans. Pike says some of their product taste prof iles are “well-rounded” and a child would eat happily, while other taste profiles are more eccentric and inventive with sour or tart f lavour notes, like their Papua New Guinea variety. They also of f er untempered chocolate, which is one of Pike’s f avourite ways to enjoy chocolate.

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6 FOOD

Jacobean Craft Chocolate is Newfoundland and Labrador’s first bean-to-bar chocolate studio. The entire facility is free from dairy, nuts, gluten, soy and eggs, and the products are 100 per cent plant-based.

He tries to use local ingredients as much as possible and works with local f oragers to source f resh raspberries, partridgeberries and bakeapples from across Newfoundland and Labrador. “I like to think there’s a green umbrella over everything we do. We’re very committed to truly sustainable processes,” says Pike. “We use direct trade rather than f air trade, which is much better f or the cacao bean farmers.” This year, Pike is celebrating the 20th anniversary of Saltwater Pewter and the first anniversary of Jacobean Craf t Chocolate. He says it isn’t always easy managing multiple businesses, but he’s grateful for the support of his wife and family. Jacobean Craf t Chocolate is sold online, in local shops and in many retail boutiques around the world. They also do custom orders for corporate gif ts, weddings and other special occasions. While Pike says he doesn’t think of himself as the Willy Wonka of Newf oundland, he admits there’s one thing he

does have in common with the eccentric character. He’s put his engineering degree to use by building custom chocolatemaking machines in his Mount Pearl f acility and is currently working on a secret machine that promises to be “one of the craziest ones” he’s ever built. Although he isn’t giving away f ive golden tickets f or children to tour his chocolate f actory, Pike is making dreams come true in a dif f erent way. Since Jacobean Craf t Chocolate’s entire f acility is f ree f rom dairy, nuts, gluten, soy and eggs, he’s become a star within the global f ood allergy community f or being 100 per cent plantbased. “I received an email f rom a customer who was so happy that our Easter bunnies are nutfree and gluten-free because her daughter with allergies had never been able to have an Easter bunny before,” says Pike. “That makes it all worthwhile.” To learn more about Jacobean Craft Chocolate, visit jacobeanchocolate.com.

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8 FOOD

Making the cheddar

Five Brothers Artisan Cheese owner looking to build a culture of cheese lovers in Newfoundland and Labrador Story by Sara Ericsson | SaltWire Network

A FILE PHOTO/THE TELEGRAM Adam Blanchard of Five Brothers Artisan Cheese cuts curds in a 1,000-litre milk vat at the company’s facility in Goulds.

dam Blanchard doesn’t know how to nail down his job title. He’s the owner, cheesemaker, delivery driver, accounts receivable, maintenance and whatever-needsto-be-done person at his Five Brothers Artisan Cheese business in Goulds. He, like other

small business owners, does a little bit of everything as he grows his cheese operation. His business has expanded since he first started making cheese eight years ago and he now counts four full-time staff members whose hard work has helped him regain his sanity and some downtime.

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9 FOOD

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10 FOOD

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the operation. all trades, as he and his staf f are With the demand for the prodstudents of cheese and want to uct f ast outgrowing what this f irst keep learning. “We’re young, we’re location could produce, Blanchard energetic and eager to change the created a new business plan, secured way Newfoundlanders look at and f unding and partners and moved Five Brothers Artisan Cheese to a think about cheese,” he says. bigger facility. It all began when “Moving there Blanchard moved was like learning back to the proveverything over ince af ter gradagain, with new uating f rom machines and culinary school a new way of and began doing things. making cheese Each batch of f or f amily and cheese can turn f riends. When out diff erently he realized no f rom the last, one was selling but that’s part cheese at local f armers marFILE PHOTO/THE TELEGRAM of why I love kets, Blanchard It takes 1,000 litres of milk to make approximately it. We are con100 kilograms of cheese. stantly learnembarked upon ing as we go a micro-scale cheese operation, making cheese and putting out better and beton his stove and buying milk from ter cheese,” he says. And business tastes good at Five Brothers Artisan his local grocer. Despite spending hours and Cheese, with their cheeses regularly hours stockpiling products bef ore sold at several St. John’s restaubringing them to market, he sold rants and sales through the roof . out within his f irst two weeks. Blanchard says the business went “The cheeses were a hit — I just through 150,000 litres of milk last couldn’t believe it. Everyone was so year alone. enthusiastic and eager to try it and It’s a lifestyle that means work can start at 7 a.m. and end at midwe just sold out so fast,” he says. That led to Blanchard finding night, with no set hours — another a small space where he could set up fact of life for small business ownhis first commercial kitchen. It was ers, says Blanchard. “That’s the life there he began sizing up his opera- f or us. You put in the hours and tion and where his now fiancée and work really hard so that someday fellow cheese student, Julia, joined you can step back and have a great

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11 FOOD

FILE PHOTO/THE TELEGRAM Adam Blanchard (left) and Andrew Collins put cheese through the miller to help break up the curds at Five Brothers Artisan Cheese’s facility.

of a f ellowship than competition,” he says. Blanchard says an important part of his business is educating his customers on what makes fine cheeses a delicious f ood option and the characteristics, including

its lack of orange colouring. And the best way to do this is to have an open-door policy, which was never an option for him growing up. “When I was growing up, we didn’t have anything like that. We want to share what we do,

especially with kids on field trips or otherwise, so they can see and learn all about it for themselves,” he says. Blanchard has already been invited to food festivals and other events, but while his business is soaring, he knows the same is not true for all small businesses in the province. But he says if people stay in the province and work to create new opportunities for others, that could all change. “We pay high taxes and it’s not easy, but I feel that if we ride the wave of this dif f icult time, things will start turning a corner and gain momentum. In a f ew years, it could be easier than it is now,” he says. “And that inspires me to work even harder because I want Newfoundlanders to have those things here.” Cheese fans can learn more at fivebrotherscheese.com.

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team of people doing what needs to be done alongside you,” he says. The business is currently the only artisanal cheese producer in Newf oundland — something Blanchard doesn’t f eel much excitement about. “We live on an island in the middle of the North Atlantic. Why are we importing 100 per cent of our cheese? It didn’t make sense to me,” he says. He’s now f ocusing on how an industry can be created in the province, with a goal to one day diversif y his own of f erings to include butter and yogurt and to encourage anyone interested in making cheese to start their own business. He says much like the craft beer industry welcomes f ellow brewers, he’d welcome the company. “I always say that would be great! It would be more

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12 CONTENTS

Dishing out success

Food trucks serve up flavourful classics, comfort meals with the help of growing community support Story by Josh Healey | SaltWire Network

The Indian Express offers a variety of foods, including some takes on local classics.

o you know the Butter Chicken Guy? Well, if you don’t, Jerry Joy can be found serving up some of the province’s best spicy f ood at The Indian Express, his mobile food truck. He’s been dishing masala cod pracos, lentil spinach curry and — you guessed it — butter

chicken f rom his f ood truck f or more than a year. And he’s got the hat, proclaiming him as the Butter Chicken Guy, to prove it. “I always wanted to do something with food,” said Joy, adding that he toyed with opening a traditional restaurant first, but settled on a food truck as a trial.

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13 FOOD

He picked up a truck f rom central Newf oundland in September 2018 and prepared it to hit the road with f ood. By November, he had hit the streets of St. John’s — he sold out of food in less than two hours on his f irst day of business — and had earned a name for himself. Although Joy said he was confident with his cooking before he started, he was still surprised by The Indian Express’ popularity. “I never imagined the food truck or the brand would be so popular so quickly,” he said. Joy added that he is humbled by the community’s support. And that support has only gotten stronger over the past summer, as people lined the streets to grab a bite. The Indian Express has also started serving takeout f ood at Beachy Cove Caf e Tuesday through Saturday. Joy said the secret to success is f resh, healthy

Jerry Joy (far left), the owner of The Indian Express, celebrates with event organizers after lunch at the office.

ingredients — and to make a lot of butter chicken. “That’s def initely the most popular dish,” he said. He said the f ood truck heads out twice a day loaded with food made from scratch; once on location, the

lineup begins. “Once it starts, it never stops,” said Joy. “The f ood industry is a busy, busy industry.” The Indian Express is just one of a growing number of businesses in Newf oundland and Labrador peddling food on the move. At a

St. John’s council meeting in May, of f icials noted the jump in f ood trucks in the last number of years. As reported by The Telegram on June 18 in the article titled “Cross-island cuisine: Four f ood trucks to try in Newfoundland this summer,” a total of 16 food truck permits were issued this year, representing a 220 per cent increase over 2008, when the city had just five requests. Husband and wif e duo Kyle and Alicia McKenna are some of the latest f ood entrepreneurs to hit the road, launching their f ood truck Johnny & Mae’s this year. They were taken aback by the support. “People have been driving in f rom everywhere to try our f ood,” said Kyle. “It’s great f or all f ood trucks. As the culture of that grows in St. John’s, I think you’ll see more and more people visiting f ood trucks.”

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14 FOOD

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In f act, the reception is everything they could have hoped f or, as they had worked in various restaurants in the city but were looking to branch of f on their own. The timing, they said, was just right. â&#x20AC;&#x153;We get to do something we love every single day and thatâ&#x20AC;&#x2122;s definitely the best part of running the truck. We also get to work together!â&#x20AC;? said Alicia. Other than the food, which Kyle described as comf ort classics, like cheeseburgers and

The Dressed All Over burger at Johnny & Maeâ&#x20AC;&#x2122;s means business.

macaroni and cheese, social media is a huge part of their

Kyle and Alicia McKenna opened their food truck earlier this year and say theyâ&#x20AC;&#x2122;re amazed by the community support.

business. â&#x20AC;&#x153;I like to try and make those same f lavours and give people that same reaction f rom when you were a kid,â&#x20AC;? he said. Alicia explained how social media apps have made it easier than ever to broadcast to a large audience. She said they of ten get messages from people across Canada who have stumbled upon their Instagram page, which highlights menu items like the Big McKenna burger

(itâ&#x20AC;&#x2122;s gargantuan) or their brisket loaded f ries. â&#x20AC;&#x153;I just love Instagram and making stories and promoting our brand,â&#x20AC;? she said. But things are a little different in the food truck compared to a restaurant. For example, Kyle remarked how thereâ&#x20AC;&#x2122;s limited space f or storage and that the pace and clientele are dif f erent f rom a traditional dining experience. And they wouldnâ&#x20AC;&#x2122;t change it f or anything because they are living their dream. â&#x20AC;&#x153;Everything about it is dif ferent,â&#x20AC;? said Kyle. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;d like to say thank you to everybody that has stopped by the truck, has given us f eedback, has waited in our crazy lineups â&#x20AC;Ś to the people who eat at the food truck three or f our times a week, we love you.â&#x20AC;? For more on Johnny & Maeâ&#x20AC;&#x2122;s and The Indian Express, check out both on Facebook.

! ! 7864775

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15 FOOD Rocket Bakery and Fresh Food is known for its freshly baked goods.

Fresh from the oven

Businesses baking up success from scratch, embracing the feel-good experience Story by Suzanne Rent | SaltWire Network

her travelling to Newf oundland, making her more connections in the province. Then, one day, someone presented her and partner Mark McGann with a building on Water Street in St. John’s, which had

once served as a bakery and deli. She and McGann had both recently turned 50 and a look inside the building inspired a vision. “I walked in and said, ‘I could do something here,’” Mansell remembers.

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elly Mansell spent a lot of time in Newfoundland when she worked as an account director f or a PR f irm in Toronto. She is also a partner in Comrags, a f ashion boutique in downtown Toronto that also had

2019 “Go Golf” Card General Conditions

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16 FOOD

Decorated cakes are one of Rocket Bakery and Fresh Food’s specialties.

» Mansell, McGann and a third

partner, Dave Hopley, took that building, signed a 10-year lease and started Rocket Bakery and Fresh Food in March 2011. The trio worked around the clock f or the f irst f ew years, cooking, baking, marketing and developing the bakery’s vintage brand. They also spent time connecting with the community. “The community here is awesome,” Mansell says. “They really embraced us and the business. We have people come from the airport who were told [to] come straight to Rocket.” Mansell says she remembers one local gentleman bringing in visitors f rom out of province. “He looked around and said, ‘And this is Rocket,’” Mansell recalls. “That made me feel good.” Rocket has several specialties, including its ginger molasses cookies, lemon tarts, triple-layer cakes and f ishcakes, which are made from salt cod, but baked and not dipped in flour. Mansell says they have probably made 160,000 of them since they opened. “The biggest compliment is when someone comes in and says our fishcakes are

just like their nan’s,’” Mansell says. Rocket has a new location on Elizabeth Avenue in Churchill Square and is soon opening a third location in Centennial Square in Mount Pearl. “It’s really, really hard work,” Mansell says. “We work all the time. But it’s fun and the community here is fun.” Mansell says she still has a home in Toronto and misses the smell of the rain on the hot pavement, but she has also embraced Newfoundland as home, too. Nick van Mele (left) and Cameron Murray from The Grounds Café serve up farm-to-fork freshness. “I love it here,” tre, which bringing in a caf e to the operaMansell specializes tion in the slower months,” Mursays. “You can hear in orna- ray says. “It grew into a business the sound m e n t a l bigger than we expected.” Like of the ocean shrubs and Rocket Bakery and Fresh Food, of f the clif f s. homegrown The Grounds Café is a hub in the You can be in vegetables. community. nature in a few It’s the latter “It’s a space f or every genMuch of the produce served in the items on minutes.” that became eration to come,” Murray says. The Grounds Café menu comes from the Mur A n o t h e r ray’s Garden Centre or local farmers. more f o “It seems half of the town of the f ocus in Portugal Cove are regulars here.” baking success is The Grounds Caf é in Por- recent years, but owner Cam- Murray says the cafe has already tugal Cove-St. Philip’s. It grew eron Murray says they wanted expanded a few times since they from the Murray’s Garden Cen- to do more. “We thought about opened. The space is casual and

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17 FOOD

David Hopley (left), Kelly Mansell and Mark McGann opened Rocket Bakery and Fresh Food in March 2011.

bright. The guests include everyone f rom millennials to baby boomers. “Even in the dead of winter, it still f eels like a spring day here.” The menu was craf ted by Nick van Mele and features farmto-f ork products. They f ocus on

using ingredients produced by farmers they trust. Their specialties include classic quiches, f resh pizza, veggie bowls and the ham and cheese sandwich on buttermilk biscuits, which van Mele and Murray call an “old faithful.” On the bakery side, the team

makes big, golden scones, a f ew different types of cakes and staples like chocolate chip cookies. They incorporate local products, such as fresh raspberries, into their cakes, squares and pies, says van Mele. As for running a cafe, Murray says they work well as a team and

he likes coming up with ideas they can move forward with. And van Mele says it was great to go work at a place that was like a blank canvas. Being in Portugal Cove-St. Philip’s, though, means in the colder months, guests are more likely to visit the f ranchise shops closer to the city. But f or 2020, Murray and van Mele say they want to continue promoting the caf e as a hub, but also make it more of an interactive experience — maybe adding in trails on the property, where much of the vegetables used f or the dishes are grown. Maybe there will be foraging and tasting tours. “Customers seem to be intrigued by that and are wanting to do more of that,” Murray says. To learn more about Rocket Bakery and Fresh Food, visit rocketfood.ca. For The Grounds Café, check out murraysgardens.com.

On the water...

or in the water! Adventures in the St. John’s area | 1-866-623-2664 | oceanquestadventures.com HORIZONS Magazine | 2019 17

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18 COVER STORY

Different point of view DroneNL captures island angles like never before

DRONENL The sky is the limit for DroneNL. The St. John’s-based business provides photography and videography shot on the ground, as well as from up above.

Story by Heather Laura Clarke | SaltWire Network released back in 1983, videography didn’t change much over the following three decades. King says it wasn’t until drone cameras were introduced that the game changed. Shooting high-

“They were able to capture angles I’d never seen bef ore — angles a lot of people had never seen,” says King. “I thought it was so cool. It captivated me.” Although camcorders were f irst

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even years ago, Jon King watched in awe as tiny drones zipped through the sky capturing photos and video footage. He was able to see familiar places in a new way. He was fascinated.

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19 COVER STORY

one of the f irst people in Newf oundland and Labrador who was authorized to f ly drones f or commercial projects. By the time King had f inished his business degree from Memorial University of Newf oundland, he says it had become “a no-brainer” to turn his interest into a business. “It was something I really enjoyed doing and it was a unique skill that wasn’t really of f ered anywhere else,” says King. He partnered with Alex Robbins to f ound DroneNL in 2015. In order to attract their f irst clients, they decided to generate as much buzz as possible about drone technology and how it could be used. King travelled around to dif ferent cool spots to shoot footage and he released a new drone video every Tuesday. By the time some of the videos were racking up a quarter of a million views, he’d put together an impressive port-

Jon King (left) partnered with Alex Robbins (right) to found DroneNL in 2015.

f olio and gotten the attention of the real estate sector. King started using his drone to capture sweeping video tours of properties and dramatic bird’s-eye-view photographs that make homes more marketable. Robbins ramped up

DRONENL

their sales process and the duo began selling their drone services to clients in the education and marketing fields. They discovered Canadian aviation regulations make it dif ficult for international film crews

to obtain temporary permits, so it was much easier for producers to hire local, accredited drone pilots — like them. Weddings were a natural progression. King says they provide photography and videography shot on the ground, as well as from the sky. Of course, it’s usually their dramatic swooping drone shots of Newfoundland’s beautiful and rugged coastline that piques the interest of couples. “For almost every wedding we do, people want the ocean, the hills, the landscape all playing into it,” says King. “About 95 per cent of the time, they want a stunning backdrop that shows the power and beauty of Newf oundland — and we do a really good job of capturing that with our drones, as well as our ground cameras.” They now shoot close to 40 weddings a year and are more than half booked for the summer of 2020.

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20 COVER STORY

DRONENL DroneNL shoots close to 40 weddings a year.

DroneNL also has long-term contracts with industrial clients who need drone footage for diff erent — less pretty — reasons, like detecting leaks on roof s or inspecting hard-to-reach areas of a construction project. “When you’ve got a building that’s over 10 storeys, it helps to be able to see something up high using a drone instead of a ladder,” says King. “Sometimes, our drone’s camera can spot what they need to see in less than f ive minutes and their whole team is able to look at it on a big screen.” But DroneNL provides more than just drone-shot f ootage. King says they’re a f ull digital studio, with two videographers and two developers who create mobile apps, websites, digital ads and marketing strategies. He says this pairs well with their industrial clients especially because they may seek out DroneNL for photography, but wind up deciding they need a more modern website. “We have great clients who are really happy with our work. Our return rate is well over 70 per cent,” says King. “When you

have clients coming back f or more, you know you’re doing a good job.” Drones equipped with cameras can cost as little as $45 at big-box electronics stores. King says they have certainly watched potential clients go that route and “DIY their own footage” or even start competing businesses. “It’s an interesting space that’s always transitioning and certainly there are more drone companies than there were when we started, but you really need to have something special — and a niche — to make it work,” says King. He and Robbins make sure to update their camera gear every year to stay on top of changes in technology; their drone cameras are of an extremely high quality. King is proud of their team of creative professionals and says they “always manage to produce something that’s even better than [he] expected.” And flying drones, King says, is something that’s just as fun for him as it was back in university. “Newfoundland has a lot of really cool scenery to capture and I still get excited to check out new

beaches, coves and parks f rom angles most people have never seen — helping our clients tell

their stories visually.” To learn more about DroneNL, visit dronenl.com.

hen John Ryan started his one-person logo business in 1989 he actually began building know-how. Today, 30 years later, with the team who work with him, Twin Cities Imaging Ltd. is one of the leading suppliers in the province of embroidery and screen printed products, corporate apparel and more. Businesses, organizations, associations, athletic teams, communities - these and more have come to rely upon the personal service provided by Twin Cities Imaging. It is the attention to detail and the provision of quality, customized products that has kept this company’s name at the forefront over so many years. “A lot of our time and attention goes to helping customers decide on the kind of image they wish to convey and how to convey it to their market,” John notes. “There are many, many ways of doing this, and so we have many, many things to show.

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21 HANDMADE CREATIONS

For the love of art St. John’s potter takes the wheel in a big way Story by Suzanne Rent | SaltWire Network

lexis Templeton opened her f irst art studio in 1990, just two years after taking her first pottery class. She says working on her own was never intimidating and that she learned much of her entrepreneurial skills and vision f rom her father, Alex Janes, who owned his own businesses. When she was younger, Templeton helped him out with his bookkeeping when she was in university. She says she learned working on her own meant having independence and control over her time and creating the art she wanted to make. “I didn’t

know another way of lif e, really,” Templeton says. Templeton’s pottery is inspired by the heritage and scenes of Newfoundland. The images and colours of icebergs, mussels and sea urchins can be found in her work. One of Templeton’s specialties in her pottery is the glazes she creates. The Water and Ice Crystalline glaze combines blues, greens and whites, forming patterns of icy crystals like you’d find on windows in winter. “Even people who don’t like pottery seem excited about it,” Templeton says. The Sof t Green

Crystalline glaze creates a blend of green iridescent areas and pools of emerald.

Alexis Templeton took her first pottery classes in 1988 and opened her first shop a couple of years later. Besides making and selling pottery, she hosts annual events, like March of Mugs and Feast of Pottery, which showcase the collections of national and international potters and ceramic artists.

WHY YOU NEED TO CONSULT A PROFESSIONAL LAND SURVEYOR BEFORE BUYING A HOME Home buyers tend to act swiftly when they think they’ve found their “dream home”. But leaping before you look can result in some very unpleasant surprises. Requesting a current survey by a Professional Land Surveyor as part of the purchase agreement is an important step in your due diligence. Every year, reports appear in the media of home buyers who have foregone the cost and time of a survey, only to discover encroachment issues with neighboring properties, or that the fence lines they saw when viewing the property do not define their actual property boundaries, or even that the house they thought they were buying is not on the parcel they purchased! Several recent cases of note can be viewed in our “Home Buyer Beware” section, under the “News & Links” drop down on the PSC home page. They make for sobering reading.

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One such unhappy story is that of Sudbury couple Dominique Ansell and James Crispo. Ansell and Crispo purchased their home in 2016, believing their septic system and pool shed had been built legally on their land. However, shortly after they moved in, their neighbor contacted them about a possible encroachment issue. The couple then had a land survey done, which revealed that all accessories and improvements located beyond their pool were not in fact built on their property, but fell instead on land that belonged to Laurentian University. Source CBC Licensing http://www.cbc.ca/news/canada/sudbury/laurentianuniversity-property-boundary-issue-1.4183853 Read more on the Professional Surveyors Canada website psc-gpc.ca

www.anls.ca HORIZONS Magazine | 2019 21

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22 HANDMADE CREATIONS

“Once you’re a creative person, that’s not limited to the work you create. I’m creative in many ways, including with marketing.” Alexis Templeton

Alexis Templeton shapes a dish in her studio in St. John’s.

the » For Designs,

Northern Night Templeton mixes two glazes, a darker base and lighter f inish, which create a northern lights luminescence. Her newest glaze incorporates beach sand. Templeton’s work is recognizable to those who enjoy the St. John’s culinary scene. Her dishes are used by Raymonds Restaurant, whose chef de cuisine, Ross Larkin, won Top Chef Canada. Templeton’s work got a national television audience when Larkin

used one of her plates for his winning dish. “I get people in every day who say they ate of f my dishes last night at Raymonds,” Templeton says. Her work has also been photographed in articles about f ood in The New York Times and Ottawa Citizen. More recently, she was asked to create dishes f or the Fogo Island Inn. She will use sand f rom Fogo Island beaches in that special design.

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Alexis Templeton’s North Night Designs glaze is actually two glazes, a darker base and a lighter crystalline glaze, which together create an effect that looks like the northern lights.

Templeton says while tourists do visit her studio

and buy her work, it’s really the Newf oundland market that keeps her going. She says buyers come back to her studio regularly and collect her pottery. “My bread and butter are the local people,” Templeton says. “I find it very supportive here.” Besides pottery, Templeton also sells bean-to-bar chocolate at her studio, including brands like Qantu Cacao et Chocolat, Fresco, Sirene, Askinosie Chocolate, Hummingbird Chocolate, Palette de Bine and Omnom Chocolate. She also of f ers a chocolate club with tastings of samples. Templeton says what she makes is not dependent on the local economy, but rather how many pieces she produces. Templeton says she used to count how many pieces of pottery she made. The last time she counted, she made 2,000 pieces in one year. While she

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23 HANDMADE CREATIONS

stopped counting, she says her output is about the same now. “It got to be too much work to count,” she says. Another challenge Templeton says she f aces is juggling gallery hours while working in the studio. She’s hired staff and other potters over the years, but many leave to set up their own shops. Still, Templeton says she’s happy where she is now. “I am kind of where I want to be, but I think about opening a dedicated ceramic gallery as well,” she says. Templeton also helps promote the work of other artists in Newfoundland and Labrador and beyond. Every Thanksgiving weekend, she hosts Feast of Pottery, a pop-up show in which several potters showcase their work in a dinner setting, all of which are for sale. In March, she’ll host the

March of Mugs at Raymonds Restaurant, which is an annual pop-up exhibition the f irst weekend of March. Like the Feast of Pottery, all the mugs are created by award-winning national and international potters and ceramic artists. Visitors can view and purchase the mugs on display. “Once you’re a creative person, that’s not limited to the work you create. I’m creative in many ways, including with marketing,” Templeton says. As f or advice f or young artists and entrepreneurs, Templeton advises them to stay with it. “It takes a lot of time,” she says. “You have to work 60 hours a week and 50 weeks a year and you have to keep doing it.” Templeton’s studio is located at 75 Quidi Vidi Rd. in St. John’s. To learn more, visit alexistempleton.com.

Potter Alexis Templeton operates a shop and studio on Quidi Vidi Road in St. John’s.

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24 HANDMADE CREATIONS

Crafty spirit in the city

St. John’s businesses sharing provincial pride through handmade creations Story by Josh Healey | SaltWire Network

123RF

wave of small businesses across Newfoundland and Labrador are pouring their love, creativity and pride into locally sourced and made products. These handcrafted creations can range f rom partridgeberry soaps and touton-scented candles, to woolen knits and quilts. But the thread that unites them all is a love of home. Deanne Squires, the owner of Foggy Island Candles, said she’s inspired to celebrate the sights and smells of the province through her work. “All of my products have a Newf oundland and East Coast theme to them,” she said, noting how she began making candles nearly 20 years ago. “It’s what inspires me.” Squires explained that she returned to candle making in 2013 af ter some time away and began appearing at local craf t sales. Things quickly took of f . But it’s not easy getting the scents just right to emulate a loaf of homemade bread or the smell of birch and berries. Squires said

it can take up to six months to products to the area. “There craft the perfect match. really was a need for all-natural, Her f riends and f amily are skin-sensitive products,” she of ten her test subjects. For said. example, her son Alex came Elliott said she’d been makhome from school one day while ing soap for more than 20 years, she was blending f ragrances f or but as a person with sensia homemade bread candle and tive skin, she noticed a hole in his reaction told Squires all she the market. She expanded her needed to know. product line beyond soaps and “My son now produces came through balms, lotions “We are so proud of our and more. But the door all excited, thinkability to make quality at the heart of ing I had made products using as many her business, which has homemade local sources as we can.” space on Combread,” she said Krista Elliott monwealth with a laugh. Avenue in “I knew I had it right then.” Mount Pearl, Squires added that many of her is a love of Newf oundland and products play on memories, as Labrador. “We are so proud of well as the senses. our ability to make quality prod Krista Elliott also honed her ucts using as many local sources craf t at local markets, starting as we can,” she said. “We think her line of handmade skincare that community and supporting products in 2012. Now, as the each other is so important.” owner and operator of St. John’s To ensure quality products, Soap Works, she said she’s Elliott said the company forages proud to deliver locally sourced to get the best local ingredients.

The product names, like Friggin Wicked Weather and Best Kind Balm, are also a part of celebrating what the local culture has to offer. And by making partnerships with local f armers, growers and manuf acturers, Elliott said companies like St. John’s Soap Works are helping to push a culture that recognizes the importance of quality ingredients. She noted it’s a movement that has caught the attention of tourists. “It’s great to see our unique perspective celebrated worldwide. I’m really fortunate to be a part of that group,” she said. Although the co-owners of East Coast Quilt Co. had separately been a part of the push f or handmade goods, they only recently joined forces this year. Ralph Jarvis, Debbie Northover, Shelly Bowen and Corey Follett united in January to offer a line of quilt and fibre art products. “It didn’t take too long f or us to decide we could all come

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Krista Elliott, the owner and operator of St. John’s Soap Works, started selling her handmade products at farmers markets in 2012. She expanded her business and now boasts a diverse line of products that celebrate everything Newfoundland and Labrador has to offer.

under one umbrella,” said Jarvis, adding that each coowner of f ers something dif f erent. East Coast Quilt Co. of f icially opened its doors on Water Street, St. John’s, in July. The group has been humbled by their reception f rom both the community and tourists who have wandered into the shop. “It far exceeded my expectations in terms of what we’d do and what the tourists would be purchasing. The finished goods, that were easily transportable, were certainly purchased a lot this summer,” said Northover. For his part, Jarvis said

it comes down to customers looking for a tactile experience. “They want something that’s a bit more hands on,” he said. “Fibre art is really something that creates a sense of warmth. That’s what they’re looking for.” And when it comes to producing things handmade with care, East Coast Quilt Co., like many businesses in the province, love what they do. “It’s my Zen,” said Northover of quilting. To learn more about these craf ty businesses, visit eastcoastquiltco.com, f oggyislandcandles.ca and stjohnssoapworks.com.

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26 TECHNOLOGY

Entrepreneurs use the space at the Genesis Centre.

From the tech up

MUN’s Genesis Centre is helping entrepreneurs, tech companies hit restart on Newfoundland and Labrador’s economy Story by Sara Ericsson | SaltWire Network

echnology entrepreneurs and their companies have made millions f or Newf oundland and Labrador’s economy and are getting a leg up from an innovation hub and incubation program to make the province even more. Michelle Simms is the president and CEO of the Genesis Centre at Memorial University of Newf oundland (MUN), where the Enterprise incubator program selects high-growth technology companies and entrepreneurs to help build and mentor. She says high-growth technology companies are selected due to their ability to not only make money, but to bring in new dollars to the provincial econ-

omy — something she says is crucial to it thriving. “Technology has the ability to generate investment and revenues from outside the province. If we keep recirculating money we have, we’re no further ahead. We need new money and this is a really great way of getting it,” she says. The intake of new tech companies happens every two months at the centre and sees candidate companies vetted f or admission by a panel of CEOs from the tech sector. “The panel is looking f or companies who have market traction — essentially those that already have some development — that makes them able to generate significant amounts of rev-

enue as they sell their product or service many times over. And they also look for entrepreneurs who are very coachable,” says Simms. The centre was f ounded in 1997 with a mandate

f rom MUN to create wealth f or Newf oundland and Labrador through a f ocus on highgrowth technology companies. It mentors its client companies by focusing on its three themes of people, place and programs.

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28 TECHNOLOGY

The people aspect connects them with mentors to help them grow and expand business and to peers to learn f rom and connect with. The place aspect revolves around the Emera Innovation Exchange building at the base of Signal Hill, where the centre’s current 21 client companies work alongside and f ind inspiration in each other’s work. The program aspect involves education to up their skills and understanding of subjects like sales, business development, strategy, leadership, accounting and the legal system to get their business to the next level. “It’s all so they can learn from the right people, access physical resources to help them expand and be around likeminded peers to share ideas and challenge each other,” says Simms. Each client company accepted into Enterprise receives a $20,000 cash micro f und f rom the Genesis Centre to put toward growing their business, which Simms says is possible thanks to the support of private donors and government. “The micro fund gives companies the financial boost they need to start their business and be able to focus on it rather than looking for that first infusion of cash,” she says. Simms says Enterprise has

“It’s all so they can learn from the right people, access physical resources to help them expand and be around likeminded peers to share ideas and challenge each other.” Michelle Sims

much proven traction of its own, with its current client companies and program graduates having to date brought more than $100 million in investment dollars into Newf oundland and Labrador’s economy. These companies are together averaging more than $150 million in annual recurring revenues — 99 per cent of which Simms says come from outside the province and Canada. Notable Enterprise graduates include companies like Veraf in, which is a highly successf ul antimoney laundering (AML) and f raud detection sof tware used by banks. Other notable graduate companies include Genoa Design International, Rutter and Mysa. Enterprise client and graduate companies have altogether created around 1,700 jobs in the province. But jobs and dollars are not the only thing these high-growth

tech companies and entrepreneurs bring to Newfoundland and Labrador. Simms says they are also key to growing the province’s population, as they grow and hire more staff from outside the province and country. “These companies are hiring new people and as they hire more and scale up, will be looking f or people from outside the province and country to move here and join their team,” says Simms, who adds they will be key in helping the province combat its declining popula-

tion. “And so it becomes very evident that there are so many good reasons to have a burgeoning tech sector, so this is why these companies have our support.” For more about the Genesis Centre, visit genesiscentre.ca.

Michelle Simms is the president and CEO of Memorial University of Newfoundland’s Genesis Centre, an innovation hub for high-growth technology companies.

Memorial University of Newfoundland’s Emera Innovation Exchange building is located at the base of Signal Hill and is where the Genesis Centre is housed.

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29 DIRECTORY

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www.cwindustrial.com (709)334-3303 HORIZONS Magazine | 2019 29

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30 PETS

Catering to canines Brewkies is Newfoundland’s first dog cafe Story by Heather Laura Clarke | SaltWire Network

hen customers stop in at Brewkies f or a cup of hot cof f ee and a baked treat, they’re usually accompanied by a f our-legged best f riend who’s eagerly eyeing the display case to pick out their own home-baked goodie. Then they sit down together to relax with their snacks and chat with other customers. Craig Smith never thought he’d open a dog-f riendly bakery and caf e in Portugal Cove-St. Philip’s. It all started when Smith found himself with leftover grain when he was brewing beer at home, so he started using it to bake treats f or his two Bernese mountain dogs. He shared the biscuits with a few colleagues and their dogs gobbled them up, so Smith eventually began baking the brew-inspired treats — called Brewkies — f or a f ew local f armers markets. He started experimenting with dif f erent f lavours and, within a year and a half , his home-based baking business had grown into a standalone bakery, a full storefront and a grooming salon: Brewkies K9 Bakery, Boutique and Spaw located at 1618 Portugal Cove Rd. “People love it here. At first, they can’t believe there’s a place like this where they can bring their dog and hang out,” says Smith. There are tables shaped like f ire hydrants and the cof f ee’s always f ree, so customers are encouraged to sit down and relax while pups and their owners enjoy their home-baked treats. Smith lost 100 pounds on the ketogenic diet last year, so he specializes in keto-

Brewkies is a dog-friendly bakery, cafe, shop and grooming salon on Portugal Cove Road.

friendly desserts, like cheesecakes. Smith says many of his customers don’t have human children and consider their fur babies to be their children. “They want to be able to take their dogs out with them and our place is somewhere they can treat themselves and their dog at the same time,” says Smith. “We have a lot of visitors f rom other provinces who find us online and make a point of coming in person when they’re here on holidays.” Along with Brewkies’ famous dog treats, which are made f rom a custom mix of grain-f ree f lour and all-natural ingredients with no preservatives, they also sell raw dog f ood, which can help a pet’s digestion and weight management. “Our parents and grandparents tied their dogs outside and maybe f ed them some table scraps, but that’s not the way it is anymore,” says Smith. “My dog eats better than I do!” Smith expanded f rom dog

treats to also making dog-friendly birthday cakes. Over the last three years, he estimates they’ve made more than 600 birthday cakes for pups celebrating another year (or seven in dog years). Last fall, Smith’s wife, Pamela, came up with the idea to create a doggie advent calendar. They created 2,000 and quickly sold them all. When Sobeys expressed interest, Smith was only able to provide them with 135 calendars and they sold out in a day. “People were sharing daily videos of their dog getting that day’s treat f rom the calendar,” says Smith. “They were getting so much play value from it. The parents seemed to be enjoying it even more than their dogs!” This year, they’re producing 10,000 doggie advent calendars and Sobeys will be distributing 3,000 of them in stores across Atlantic Canada. They hope to sell even more next year and are

thinking about creating a doggie gingerbread house that owners can decorate with their pups. “We love developing products that people can relate to — basically dog-izing human items,” explains Smith. “We were making doggie pizzas and doggie hamburgers because that’s what people eat, so the advent calendar was just a natural extension of that.” Smith still works f ull time f or shipping navigation company Rutter in St. John’s and he employs a team of eight at Brewkies, who take care of all day-to-day operations. Smith and his wif e come in the mornings, evenings or at lunchtime to help when they’re needed. Customers who own kittens are encouraged to drop in, too, since Brewkies also sells cat toys and treats. Smith says they haven’t developed their own homemade kitty treats yet, however, since the bakery’s current machinery isn’t equipped to make tiny treats. He hopes to develop a kitty advent calendar soon so cats can also count down the days until Christmas. Despite most of his customers being of the f our-legged, waggytailed variety, Smith says things run smoothly and there’s rarely a scuf f le. “The dogs must stay on their leashes f or everyone’s saf ety and most owners are good about respecting that,” says Smith. “We want everyone and their dog to be able to come in, feel comfortable and have fun.” Brewkies can be found online at brewkies.com.

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