Issuu

SEPTEMBER 2026

The voice of the

canadian baking industry

BALANCING INDULGENCE AND INTENTION How GLP-1 use is reshaping bakery purchases across Canada

INCLUDES the latest...

BAC NEWSLETTER bakersjournal.com

Unmatched product quality, scaling accuracy, and versatility

Produce your entire line of buns and rolls with a single, versatile Vemag Dough Divider n Gently handles dough

n Unmatched scaling accuracy

n Precisely scales a wide range of dough portions n Produces a variety of crumb structures

n Handles absorption rates from 45% to 95% n No divider oil needed

n Fast, easy changeovers

n Come run your product with us at the

Reiser Customer Center.

www.reisercanada.ca Reiser Canada Dundas, ON (905) 631-6611

Vemag 500 dough divider

ON THE COVER The desire of GLP-1 customers to have more functional treats suggests the baking industry should double down on prioritizing quality and nutrient density. Read more about this strong trend on page 10.

SEPTEMBER 2026

PHOTOS: ADOBE FIREFLY (COVER, TOP); NATIONAL PARKS BOARD, SINGAPORE (RIGHT); GETTY IMAGES (LEFT); GETTY IMAGES (ONLINE)

Michelle Brisebois explores how GLP-1 use is reshaping bakery purchases across Canada.

inside

FEATURES

8 All about alpiste

Saskatchewan grain’s high protein content, neutral flavour and versatility identified as strengths

10 Balancing indulgence and intention

How GLP-1 use is reshaping bakery purchases across

Canada

12 BAC Bulletin

COLUMNS

DEPARTMENTS

22 Concepts for Success Six simple ways to

Get the latest news from the Baking Association of

display bakery items

Canada, including a discussion about the debate around

this fall and increase

ultra-processed food

sales

4 From the Editor 6 Jake the Baker 6 Industry news

16 Botanic origins

Karen Barr explores the stories and ingredients behind

some of Singapore’s most crave-worthy desserts including kueh, cheng tng and cendol

online FEATURE

Managing combustible dust in bakeries

The ingredients that make it into the mixer become baked goods. But the dust that settles elsewhere can create a serious safety hazard. Learn more from WorkSafeBC at bakersjournal.com. BAKERS JOURNAL EXTRAS | BAC updates and webinars | Legislation affecting bakeries | Stories of independent bakeries | Showcase information | Irresistible recipes …plus the latest industry news and new products. bakersjournal.com

www.bakersjournal.com The voice of the Canadian baking industry

SEPTEMBER 2026 / BAKERS JOURNAL

¦ editor’s letter ¦ BY COLLEEN CROSS

SCARCITY SELLS

SEPTEMBER 2026 | VOL. 86, NO. 4

umans respond to the notion of limits – limited time, limited quantity – for a variety of psychological reasons, including The Scarcity Principle, FOMO and the urgency of a deadline, which ends procrastination by taking the decision out of their hands. Creating buzz at your bakery with limited-time products increases sales. But to have staying power, those creative, boundary-pushing treats must be backed by solid bestsellers like signature breads and cinnamon buns. And they must not derail everyday operations. It’s about balancing the needs of your current customers with your need to grow your business. Edmonton’s Bon Ton Bakery’s monthly specials have helped this enduring bakery boost retail sales during slow periods, keep team morale high and attract new customers. As co-owner Edgar Semler told us, offering a few special products once a month or for a limited time, often linked to the availability of seasonal fruit, gives current customers something extra to look forward to and draws new customers. Semler said committing to trying new things encourages staff to be creative, innovative and keeps the days interesting. “Our bakers, our pastry chefs and our savoury chefs, they absolutely love it,” he said. “Every month they get to dream up something new to try.” Bon Ton’s newsletter goes out weekly and they always have monthly specials. They aim to have the following freshly baked items every month: a cookie, a pastry, a sweet bun, a bread and a bagel. The commitment to bringing out special products has kept Bon Ton exciting, relevant and a must-visit. Read more in “Boosting retail bakery sales through monthly specials and seasonal innovation” (including sage advice for all bakeries) at bakersjournal.com. Sometimes internet buzz drives new business, lineups and more hype following the lineups. This summer social media posts about Toronto artisan bakery Brodflour’s innovative sticky toffee pudding danish drew daily lineups. The bakery introduced in late spring as a limited-time offer but decided to keep the pastry on as a weekend special. There are only 75 available per weekend day. Sometimes not scarcity comes with a vivid story that pulls in tourists and proud locals alike. While visiting Bath, England, in July, I sampled the famous Sally Lunn’s bun made to the original 1680s recipe. This is a large, fluffy toasted bun carrying various sweet or savoury toppings. Slathered with cinnamon butter and served with clotted cream, my huge half-bun went down well with hot tea and good company. The story behind this bun is bittersweet. Solange Luyon, a Huguenot refugee, fled religious persecution in France in 1680 and after a perilous channel crossing settled in Bath where she was warmly welcomed. Known by the anglicized name Sally Lunn, the homesick baker re-created the traditional brioche-like bread of her homeland. This bun is the ultimate example of scarcity in the baking world. Sally Lunn’s Historic Eating House & Museum is the only place where you can get one. Tourists still line up for this treat and you can see the kitchen where Luyon baked in the basement. By the way, the story of Bath buns has more layers than a good puff pastry. Sally Lunn’s bun sometimes is confused with another bun originating in Bath that is smaller, sweeter and loaded with fruit and sugar. Created by Dr. William Oliver in the 1700s to offset the taste of thermal water from the Roman baths his patients were drinking. Google “Bath Oliver biscuit” to learn about a final story twist. As summer turns to fall, we hope your customers understand all that is unique and memorable about your story and your baked products. / BJ

Reader Service Print and digital subscription inquiries or changes, please contact Angelita Potal, Customer Service Rep. Tel: (416) 510-5113 Email: apotal@annexbusinessmedia.com Mail: 111 Gordon Baker Rd., Suite 400, Toronto, ON M2H 3R1 EDITOR | Colleen Cross ccross@annexbusinessmedia.com 519-429-5227 TECHNICAL EDITOR | Julie Istead, Puratos Canada jistead@puratos.com NATIONAL ADVERTISING MANAGER | Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 ACCOUNT COORDINATOR | Trish Ramsay tramsay@annexbusinessmedia.com 416-510-6760 MEDIA DESIGNER | Jaime Ratcliffe GROUP PUBLISHER | Adam Szpakowski aszpakowski@annexbusinessmedia.com AUDIENCE DEVELOPMENT MANAGER | Beata Olechnowicz bolechnowicz@annexbusinessmedia.com 416-510-5182 CEO | Scott Jamieson sjamieson@annexbusinessmedia.com Mailing Address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5 PUBLICATION MAIL AGREEMENT NO. 40065710. ISSN 0005-4097 Published five times per year (Feb, Apr, June, Sept, Dec) by Annex Business Media. Subscription Rates Canada — 1 Year $ 33.95 USA — 1 Year $77.97 Foreign - 1 Year $89.64 Single Copy Canada - $5.00 All prices in CAD funds. Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above. Annex Privacy Officer privacy@annexbusinessmedia.com Tel: 800-668-2374 Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication. No part of the editorial content of this publication may be reprinted without the publisher’s written permission. © 2026 Annex Business Media. All rights reserved. Printed in Canada.

bakers_journal_magazine 4

BAKERS JOURNAL / SEPTEMBER 2026

bakersjournal.com

Less Appetite. Higher Expectations. GLP-1 is reshaping food habits

Protein enriched Smaller portions

Nutrient dense

High in Fibre

Real, natural ingredients

Sugarreduced

Puratos combines global health and wellness expertise with innovative bakery solutions to help customers stay ahead of changing consumer expectations.

Contact Puratos and discover solutions designed for evolving eating habits.

¦ industry news ¦ briefly | ADP Research to launch monthly pay measure in Canada to track wage growth; Pastry World Cup Americas Selection winners announced; Rob Dunstone joins Chicago Metallic | For more news in the baking world, check out our website: bakersjournal.com

BAC launches Alberta Prairie chapter and invests $100,000 in regional chapters The Baking Association of Canada has

for a nationwide announcement.” The new

Chapter marks a new direction for

launched a new Alberta Prairie Chapter,

BAC Alberta Prairie Chapter will bring

regional baking sector activities, bringing

backed by $20,000 in seed funding, and

educational programming and networking

education and networking opportunities

will invest $100,000, to be shared among

events to bakers across Alberta and the

that will benefit bakers across the region

its chapters across Canada..

Prairies

for years to come. On behalf of SABA, we

Alongside the new Alberta Prairie

“BAC only thrives because of our

Chapter, BAC is providing $20,000 each

connections to bakers in every region of

to its existing chapters – British Columbia,

this country,” said Martin Barnett, executive

Ontario, its CBQ affiliate in Quebec and

director of the BAC. “Sharing this news

direct result of BAC’s recent growth,

Atlantic Canada – to expand the educa-

from Alberta felt right, but this is a

including expanding membership,

tion and engagement work already

celebration for the whole of Canada’s

growing sponsorship support, and recent

underway in those regions. Together, the

baking community. We are sharing our

highly successful, well-managed Bakery

five chapters share the full $100,000.

growth back out, to every chapter across

Showcases, and reflects the support BAC

the country, to celebrate what our mem-

continues to earn nationally through its

bers and partners have built together.”

work engaging with bakers and pastry

The BAC shared this news at the SABA Golf Tournament dinner in Calgary, an event that has brought Alberta’s baking

“For 51 years, SABA has built something

welcome this partnership and look forward to what it builds next.” Barnett added that the funding is a

professionals across the country.

community together for 51 years. Said the

remarkable in Alberta’s baking commun-

BAC invites bakers in Alberta and the

BAC in a follow-up news release, “It is a

ity, and I could not be more excited to see

Prairies who want to help shape the new

fitting setting for an investment built to

BAC recognize that legacy with this kind

chapter to get involved with its organiz-

reach bakers in every part of the country:

of investment,” said Volker Bauman, past

ing committee. Those interested can

a celebration of one region’s long-stand-

president of the Southern Alberta Baking

reach out to BAC directly via mbarnett@

ing community becoming the launch point

Association. “The new Alberta Prairie

baking.ca.

New Grain Farmers of Ontario program funds Ontario grain innovators Eligible projects include those that will scale up existing products, launch new products or increase the company’s use of grain Grain Farmers of Ontario has launched a program that provides funding to companies innovating with Ontario grains. “Companies that use high volumes of Ontario-grown barley, corn, oats, soybeans or wheat (and their associated ingredients) can apply for up to $75,000 of funding for launch new products or generally increase the company’s use of grain,” Rachel Zimic, market engagement specialist, told Bakers Journal. GFO is accepting applications for this initiative until Nov. 6, 2026. You can find more information on the organization’s website, gfo.ca. 6

BAKERS JOURNAL / SEPTEMBER 2026

bakersjournal.com

ILLUSTRATION: BRIAN FRAY.

projects that will scale up existing products,

Saskatchewan grain’s high protein content, neutral flavour and versatility identified as strengths | BY COLLEEN CROSS

ALL ABOUT ALPISTE

lpiste, the Spanish name for canary seed, has great potential to enhance the nutrition profile, flavour and texture of baked products. This was among the findings of market discovery research managed by Adele Buettner, culinary and food director for the Canary Seed Development Commission of Saskatchewan (CSDCS). Under the direction from the board of directors of the CSDCS, Buettner is responsible for taking the lead on advancing alpiste as a food ingredient.

WHAT IS ALPISTE?

Alpiste (pronounced al-PEAS-tay) is a high-protein, versatile grain that can be roasted, puffed, flaked or used as flour in breads, baked goods snacks and better-foryou recipes. According to Alpiste Canada’s website, it originated in the Canary Islands. The seeds were introduced to Canada in the 1970s and have since been adapted for growing on the Prairies. Since then, seed varieties have been developed through traditional breeding methods at the University of Saskatchewan’s Crop Development Centre. Buettner provided important background information: “Historically, canary seed was considered unsuitable for human diets because the hull contained fine, silica-rich hair fibres. However, in the 1990s, researchers at the University of Saskatchewan’s Crop Development Centre developed new glabrous (hairless) varieties, making the grain safe for human consumption and paving the way for regulatory approval. “A pivotal moment for the crop came in 2016 when Health Canada granted alpiste – the de-hulled, hairless variety of canary seed – approval for human consumption. Health Canada provided novel food approval, while the U.S. Food and Drug Administration granted GRAS (Generally Recognized as Safe) status.” “When we talk to people about incorporating this ingredient, we always refer to it 8

BAKERS JOURNAL / SEPTEMBER 2026

as alpiste,” she said during a video interview with Bakers Journal. THE ALPISTE PROJECT

Over the past decade, the CSDCS has engaged Synthesis, an agri-food communications and marketing agency to lend their expertise on a variety of initiatives in the advancement of alpiste. Most recently, Synthesis conducted a series of in-depth Discovery Calls with Canadian ingredient companies, millers, product developers, retailers, regulatory specialists and food manufacturers to gather market intelligence, identify opportunities and challenges, and help guide the next phase of alpiste commercialization. Buettner explained, “The alpiste project is fully supported by the Canary Seed Development Commission of Saskatchewan, which is funded primarily through a producer check-off (levy), so we can thank farmers and the board of directors for their dedication, perseverance, vision and commitment to seeing both canary seed and alpiste continue to advance.” The project’s goal? To gather industry feedback to understand where alpiste fits into the food system, what value it can provide to potential customers and what is needed to support its commercialization. Jen Woodall, senior account manager and digital strategist with Synthesis, who works closely with Buettner, took led the discovery calls, which revealed several insights, some of them surprising. Interviewees received samples of a buttermilk pancake mix and a granola bar, two prototype products developed to showcase the taste, texture and characteristics of the ingredient. Participants evaluated alpiste seeds, flour and flakes. Woodall gathered feedback on functionality, market fit, adoption requirements and commercialization opportunities. KEY FINDINGS

The industry professionals interviewed were less interested in the grain as a new ingredient on the scene and more inter-

ested in its potential to help them enhance their existing product formulations. They consistently identified protein content, neutral flavour and versatility as strengths. Bakery applications such as toppings, flour blends, crackers, bars and dry mixes generated strong interest. “We learned buyers want clear functional benefits as well as nutritional attributes,” Buettner said. The interviews revealed two surprising insights: 1. Alpiste appears to improve the colour of baked products. When cooked in the pancake mix it took on a warm yellow or golden colour, which might indicate it could help formulators looking for clean-label options. 2. In the buttermilk pancake formulation (made with 50-percent alpiste flour) the recipe required about half the sodium of the comparison buttermilk pancake mix. In granola bars they used both the seed and the flake, the latter which is a bit like an oat flake and gives a nice crunch. “The focus became to enhance a product formulation and how well would it work with other ingredients,” Buettner said. WHAT’S NEXT?

The next phase is about providing bakers and formulators with the data, applications, and technical confidence they need to answer the question, “How can I use alpiste in my products?” The feedback suggests ingredient formulators may hold the most potential for early adoption, Buettner said, adding that they would be interested in cake mixes, crusts and breads in particular. There is also potential for small bakeries to use alpiste. Woodall added, “People are really wanting to increase the label claims around protein. There was a sense that the neutral flavour played a role.” Buettner said, “It adds value to their existing product without changing it. It has a bit of a mild, nuttier taste. That’s exciting.” To learn more, visit canaryseed.ca and alpistecanada.ca. / BJ bakersjournal.com

Choose Sunflower Kernels: A Smarter Ingredient for Bakery Products

 Excellent allergen-friendly alternative to tree nuts  Mild in flavour and add a satisfying crunch  Rich in healthy fats, protein, fibre, Vitamin E and phytochemicals  Versatile across breads, pastries, granola, snack bars and plant-based foods  Available in raw, roasted and ready-to-eat formats  Naturally non-GMO

Connect with Suppliers at sunflowerNSA.com

How GLP-1 use is reshaping bakery purchases across Canada | BY MICHELLE BRISEBOIS

BALANCING INDULGENCE AND INTENTION

et them eat cake!” is a quote often attributed to Marie Antionette, the last Queen of France. But it wasn’t her quote, and it wasn’t about cake. The phrase appeared in the writings of philosopher Jean-Jacques Rousseau about wealth disparity. Apparently, some entitled princess responded to the fact that the people couldn’t afford bread by saying, “Let them eat brioche.” Not helpful advice when brioche is even more expensive than bread. During the French Revolution, peasants were spending 80-90 per cent of their income on bread alone. Rousseau argued that the ultra-wealthy created poverty as their growing power allowed them to exploit those with fewer resources. How little we’ve learned as our food supply remains ground zero for the battle between the classes and isn’t it curious that, for the first time in history, we have drugs that render hunger optional? If you can afford it. GLP-1 drugs mimic a hormone that our bodies produce naturally to signal that we’ve eaten enough, but the drug lasts much longer than the natural version. The “food noise” in our minds, quiets. GLP-1 drugs were developed in 2005 with noble intent, to help those with Type 2 diabetes. Weight loss was observed as a side-effect, so the drugs were approved in 2017 as a treatment for extreme obesity. Celebrities embraced it for vanity reasons, and GLP-1 drugs became a part of the “looks-maxing” toolkit for the rich and famous and those who aspire to be. The medication isn’t cheap. Most drug plans don’t cover it, and a month’s supply of the branded versions run about $400 Cdn. For many people struggling with the cost of living, the drug has historically been out of reach. These are often the 10

BAKERS JOURNAL / SEPTEMBER 2026

The desire of GLP-1 customers to have more functional treats suggests the baking industry should double down on prioritizing quality and nutrient density.

people who need GLP-1 drug health benefits the most, as inexpensive foods are often low on nutrition and high in calories. Obesity is strongly correlated with lower incomes. Canada is the first G7 country to approve generic versions of these medications, which has brought the cost down to about $88-$120 Cdn per month. They will soon come in pill form making them easier to take than the current injectables. The barriers to entry just got lower, and the impact on the food industry could be profound. According to Leger Research, there are currently eight per cent of Canadians taking GLP-1 drugs representing more than three million people. Research by ING bank reveals that the U.K. and EU clock in at two per cent. Twelve per cent of the U.S. population is on GLP-1 drugs. Though these drugs were created to

control diabetes, they are mostly taken to facilitate weight loss, according to Leger, with diabetes being the second most popular reason. More than half of Canadians taking GLP-1 medications have a drug plan that covers some or most of the cost. It’s sadly ironic that, while food security remains a form of class warfare, the script has been flipped from Marie Antionette’s time. Unlike the 1700s when the peasants starved in the streets and the bourgeoisie were rich enough to be plump; being thin is now a status symbol for the affluent and obesity a sign of financial strain. Six per cent of people in the research study from Leger expressed interest in taking a GLP-1 drug if it were less expensive. That would add another two million Canadians to the three million currently on it. GLP-1 drugs are having an impact on the food and beverage industries. Leger bakersjournal.com

PHOTO: ADOBE FIREFLY

“

Healthcare reports that 40 per cent of to increase their intake of baked goods. affordability may remain the bigger those taking then confirm they are less The math is mathing in our favour. industry issue even as adoption increases.” hungry and spending less in restaurants Bakers must focus on smaller portions It will be interesting to see if people start and grocery stores. According to recent and a boosted nutritional profile to align taking GLP-1 drugs for financial reasons. If research presented by the Baking with healthier priorities. “When we asked the generic drugs bring the cost down to Association of Canada and Ardent Mills, GLP-1 users what makes a baked good where the money you save on groceries is those taking GLP-1 drugs report consum‘better for you,’ protein ranked highly, but more than the cost of the drugs, with some ing 13.6 per cent fewer breads and rolls so did real ingredients, healthy inclusions to spare, consumers could end up with a than people not on the drug. such as fruit and nuts, lower sugar levels few extra dollars in the pocket of those That statistic alone could have us all and smaller portion sizes,” says Anneskinny jeans. clutching our pearls but here’s where we Marie Roerink, principal and founder of Forward-thinking industry innovators need to stay focused and dig into the data: 210 Analytics, who has conducted like Kate Cram of Old Town Bakery in consumption of other baked goods is extensive consumer research for the ABA. Ladysmith, B.C., are already aligning their higher in those taking GLP-1s. The same “What we’re really seeing is a search for businesses with the temperance-minded research found that consumption of wraps nutrient density and value from every consumer shift. “We’re working with bean (+4.4%), loaves (+3.5%), cookies (+2%) bite.” flours to boost protein content, fibre and and crackers (+1.5%), is higher, with With nausea being a common side more natural sweeteners like applesauce. consumption of muffins being the same effect of GLP-1 drug use, ginger-infused Give it a try and price it accordingly. for those taking GLP-1 medications and baked goods and teas could be popular. Romancing the brain is the way to kick those not. It’s the mix of products that’s Food cost and security are key factors. start the digestion,” she wisely advises. changing, not people’s love for the sector. According to TD Bank research, baked Favouring quality over quantity. How Martin Barnett, executive director of goods in Canada have increased almost 30 revolutionary. / BJ the BAC, spoke with us and he advises the per cent in price since 2019. Food prices industry to keep the messaging on the have exploded overall, largely due to Michelle Brisebois is a marketing consultant product, not the channel: “We need to supply-chain costs. As Roerink confirms, who helps businesses stop writing for search separate the quality bakery products from “More consumers are reducing purchases rankings, and start structuring content to be the pre-packaged snack foods aisles. The because of budget concerns than because extracted and cited by AI. She can be reached purchase of quality baked goods, whether of GLP-1 medications. That suggests at michelle@textrixconsulting.com. sold at a grocery store bakery or independent bakery, should be celebrated by the whole industry.” The low-quality products that are high in sugar, fat, and salt are at the most risk as they tend to be impulse purchases, grabbed at a gas station or vending machine. Bakers can take advantage of this shift. GLP-1 users are still very much engaged Modular production lines delivering in the baked goods sector. American Bakers Association, through its Bakery reliable quality, batch after batch. Playbook initiative, worked with 210 Analytics to survey more than 1,500 consumers including 400 users of GLP-1 drugs. The study indicated those taking the medication to engage with many baked foods categories than the general population. Thirty-six per cent of GLP-1 users either decreased or increased their consumption of baked treats since starting on the medication, with the remaining respondents (64 per cent) reporting their TEST. DEVELOP. intake of bakery products had not EXPERIENCE changed. Respondents agreed it’s good to BOOK YOUR PRODUCT TRIAL AT have a baked good to occasionally treat THE EXPERIENCE CENTER 905-699-2489 - bvanmiddelem@rademaker.ca oneself. A minority (29 per cent) of GLP-1 users said they wanted to cut back on consuming baked goods. That’s 29 per Discover our bread lines  rademaker.com cent of eight per cent of Canadians taking GLP-1 drugs, offset by the people who plan

Performance-driven bread production

The voice of the Canadian baking industry

BJ_Rademaker_Sept26_CSA.indd 1

SEPTEMBER 2026 / BAKERS JOURNAL

2026-07-31 9:08 AM

The THE BAKING ASSOCIATION OF CANADA NEWSLETTER

SEPT 2026

INSIDE ULTRA-PROCESSED FOOD DEBATE: WHAT IT MEANS FOR CANADIAN BAKING

Notes from the Executive Director

A loaf that’s been reformulated to be lower in sugar or higher in fibre could still, potentially, be classified as ultra-processed if it contains certain additives. THE ULTRA-PROCESSED FOOD DEBATE: WHAT IT MEANS FOR CANADIAN BAKING The conversation around ultra-processed foods (UPFs) has moved well beyond nutrition science and into active regulation, and Canadian bakers should be watching closely. The Lancet’s 2025-

26 UPF series linked heavy consumption of processed foods to a range of poor health outcomes, prompting scrutiny of how modern food systems operate and how policy should respond. That report has since triggered pushback from health authorities, scientists and food-industry voices around the world – pushback that’s

CONTACT info@baking.ca www.baking.ca 12

C/O 4-2380 Wyecroft Rd. Oakville, ON L6L 6W1

TFBAKERS 1.888.674.2253 905.405.0288 JOURNAL / SEPTEMBER 2026

bakersjournal.com

A DEFINITIONAL PROBLEM AT THE CORE Regulators and scientists remain divided on a basic question: should food be judged by what it’s made of and how it’s processed, or by its actual nutritional contribution to the diet? Under the NOVA classification system that underlies most of this debate, a product lands in the “ultra-processed” category largely based on the presence of certain additives – emulsifiers, preservatives, dough conditioners – rather than its nutrient profile. Regulators themselves acknowledge that UPFs still lack a clear, science-based definition, which makes the category genuinely difficult to legislate. Critics of a purely processingbased approach warn that treating all UPFs as equivalent risks lumping together products with very different nutritional value, and industry voices have specifically called for a revision to NOVA because health-forward staples like yogurt and whole-grain bread get grouped alongside foods that are indisputably less nutritious. It helps to be precise about what NOVA

PHOTO: GETTY IMAGES

worth understanding as much as the original findings.

actually is. It’s a classification system developed by researchers in Brazil to categorize foods according to the extent and purpose of their processing – not according to their nutrient content. By design, it’s a simplified public health, or epidemiological, tool: built to help researchers review and study broad food and dietary patterns at a population level, not to render judgment on individual ingredients or products. That breadth is also its central limitation. Because NOVA operates at such a high, and arguably overly broad, level – which is exactly why a loaf of bread ends up in the same bucket as candy – it sets nutrient content aside entirely. It was never built or validated as a scientific standard in the reproducible, testable sense, nor as a regulatory one, which is part of why it ends up penalizing functional ingredients and foods that serve real, evidence-based purposes. Used for what it was designed for – flagging overconsumption patterns and their association with disease at a population level – NOVA has genuine value. Stretched beyond that, into product-by-product or ingredient-by-ingredient judgments, it can be misleading and prone to oversimplifying complex questions. In Canada, industry’s hope is that NOVA continues to be used only for the purpose it was built for, rather than becoming a basis for regulation, compliance, or formal food and ingredient assessment. In the meantime, bakers are increasingly having to navigate a public perception shaped by a classification system that was never meant to carry that weight. This distinction matters directly for bread. Most commercial packaged bread, including much of the whole-wheat, multigrain and sliced bread found in Canadian grocery stores, technically falls into the UPF category under NOVA, largely because of additives that support consistency, safety and shelf life. Traditional bread made simply from flour, water, yeast and salt (fresh bakery loaves, true sourdough) falls into a different NOVA tier entirely. But that classification line isn’t a judgment about health: even bread that qualifies as “ultra-processed” can be nutritionally sound, and the very additives driving that classification are often what makes bread affordable, consistent and safely The voice of the Canadian baking industry

shelf-stable at scale: functions that matter enormously for food access, not just convenience.

REGULATION IS MOVING FAST – JUST NOT HERE YET What makes this moment different from past nutrition debates is that regulation is now catching up to the rhetoric. In the U.S., the FDA and USDA are working toward the first federal definition of a UPF, with a proposed definition reportedly under White House review and possible publication before the end of 2026. California has already passed the first U.S. law creating a legal definition of “ultraprocessed foods of concern” for school meals, and at least 17 other states have proposed or passed related legislation. Litigation is emerging as a third track alongside legislation, including a lawsuit filed by San Francisco against several major food manufacturers. Internationally, Brazil continues pushing the World Health Organization toward stronger recommendations on children’s marketing and school food, while the European Commission has launched a dedicated study into UPFs under its Safe Hearts initiative. The UK’s own scientific advisory committee reviewed the evidence in 2025 and stopped short of recommending regulation based on processing alone, calling instead for more research – a useful reminder that the science, not just the politics, is still unsettled.

CANADA, BY COMPARISON, REMAINS A WATCH-AND-WAIT JURISDICTION Canada, by comparison, remains a watchand-wait jurisdiction. There is currently no pending Canadian proposal that formally defines or regulates “ultra-processed foods” as a category. What does exist is front-of-package nutrition labelling, now fully in force as of January 2026 – but that system flags foods for exceeding specific

thresholds of sodium, sugar, or saturated fat, not for being processed. Health Canada’s own dietary guidance deliberately uses the term “highly processed foods” rather than adopting NOVA’s UPF classification outright, in part because doing so would sweep in the vast majority of Canadian grain-based foods, including whole-grain bread. Health Canada has held research consultations on UPFs and says it will continue monitoring the evidence, but no bill, definition, or Canada Gazette filing is currently in motion. Given the pace of movement in the U.S. and EU, though, that’s unlikely to remain the case indefinitely — particularly with Canadian researchers publicly pushing Health Canada to look at other countries’ marketing and labelling models.

WHERE THIS LEAVES CANADIAN BAKERS For BAC’s members, this debate is best understood as an opening rather than a threat. The industry has spent years reformulating to reduce sugar and sodium and boost fibre, and has strong, evidencebased reasons for the processing choices it makes – safety, consistency, affordability, and reliable access to nutritious staples people rely on daily. What’s genuinely new is the gap between nutrient-based reformulation and processing-based regulation: a loaf that’s been successfully reformulated to be lower in sugar or higher in fibre could still be classified as ultraprocessed if it contains certain additives. This means bakers may soon be navigating two different regulatory philosophies at once. The bakers who get ahead of this – simplifying formulations where possible, strengthening ingredient transparency, and building a confident, clear narrative about why processing exists and what it does for consumers – will be far better positioned as definitions solidify and policy pressure builds over the next 12 to 18 months.

Martin Barnett, Executive Director Baking Association of Canada mbarnett@baking.ca

BAC Unites the Canadian Baking Community

SEPTEMBER 2026 / BAKERS JOURNAL

MILLING GUIDE & DIRECTORY 2026 packed in 25lb, 50lb or 2000lb totes. Products available as organic, conventional and/or certified Regenified. Equipped with an in-house bakery, our product development team will work closely with you to create an ingredient or blend that meets your needs.

ARDENT MILLS ULC

27 Reid Dr. Mississauga, ON L5M 2B1 Contact: Reid McEachran Phone: 888-295-9470 Email: info_ca@ardentmills.com Website: www.Ardentmills.ca Ardent Mills is committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free and keto-friendly mixes and blends, egg and cocoa replacement solutions, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localized support, scale, insights, and unmatched expertise you need to stand out and help grow your business. Plants: Flour Mills in Mississauga, On, Montreal, QC, and Saskatoon, SK. Bakery Mix, Oats and Durum plant in Saskatoon, SK. Certified Gluten Free facility in Harvey, ND. Products offered: A full line of high-quality flour with legacy brands that include Bakers Hand®, Keynote®, Rapido®, Velvet®, Peach Pastry®, and All-O-WheatTM. As an industry leader in innovation, we also offer Primo Mulino® Neapolitan-Style Pizza Flour, organic flour, new certified gluten free flour blends, and egg and cocoa replacement solutions. This is complimented by our line of oats, durum, specialty grains and savoury baking and pizza mixes, many formulated specifically to customer’s needs.

EVERSPRING FARMS

151 Main St S. Seaforth ON N0K 1W0 Contact: Dianne Wolters Phone: 519-527-0990 Email: sales@everspringfarms.ca Website: www.everspringfarms.ca Everspring is a family owned company operating out of two facilities in Seafoth Ontario. We specialize in producing a wide variety of sprouted grains, seeds and beans as well as whole grain milling of both gluten and gluten free flours. Our facilities are BRCGS certified as well as certified Organic and Kosher. We are also a certified Regenified processor. Products Offered: We offer a wide variety sprouted grains, beans and seeds and flours both gluten and gluten free, whole grain flours and blends, custom whole grain blends and cracked cereal grains. We also offer toll sprouting and milling services. Products are 14

GRAIN PROCESS ENTERPRISES LTD.

105 Commander Blvd., Scarborough, ON M1S 3M7 Contact: George Birinyi Jr. Phone: 416-291-3226 Fax: 416-291-2159 Email: orders@grainprocess.com Products offered: Over 2,000 products including a full range of whole grains. Hard/Soft Wheat, Triticale, Corn, Millet, Barley, Rye and Durum and organic products certified by QAI (Whole Wheat Flour, White Flour, “Ancient Grains” Spelt, Kamut, Quinoa, Seeds, etc.) Precooked and stabilized grains and flours, Whole Bean Flour, complete range of grains including Cracks, Flakes and Grits, Seeds (Sunflower, Sesame, Golden Yellow and Brown Flax), Beans, Peas, Lentils, Sugars, Nuts and Dried Fruit. Food processing also includes custom blending facilities for multigrain formulas (Bread, Muffin and Pancake Mixes, etc.) packaging, granola cereals, toasted grains, Turbinado and Demerara Sugars. Distribution: Across Canada and the United States. Major customers: Bakeries, biscuit and cookie manufacturers, food service, bulk, health and natural food retailers and distributors and manufacturers. Company comments: We pride ourselves as being the only stone flour mill in Canada to offer such a wide variety of products. Our product development team is ready to develop mixes and specialty grains for any application in the food industry.

P&H MILLING GROUP

Corporate Office: 1060 Fountain Street N.; Cambridge, ON N3E 0A1 Phone: 1-800-621-0588 or 519-650-6400 Fax: 519-653-2125 E-mail: sales@phmilling.com Website: www.phmilling.com As the largest Canadian-owned milling company, the P&H Milling is comprised of

TFBAKERS 1.888.674.2253 905.405.0288 JOURNAL / SEPTEMBER 2026

eight flour mills strategically located across Canada. Functioning together as a national cohesive unit, we produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We source wheat and peas from across Canada to produce flour, pea, durum, and cereal products. Our quality and service help our customers achieve their goals whether in Canada, the United States or around the world. P&H Milling strives for excellence through integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standard! For information about our products contact: Sales & Customer Service: 1-800-621-0588 or Email: sales@phmilling. com Products Offered: Hard Flour; Soft Flour; High Fiber Wheat Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; Cereal - Bran, Wheat Germ; Pulse: Fava Protein, Low Protein Fava Flour, Pea Protein; Pea Flour; Pea Starch; Pea Fibre.

PORT ROYAL MILLS

4 Easy Street Port Perry, ON L9L 0A1 Contact: Skylor Petrovich Phone: 905-713-1712 Fax: 905-713-0074 Email: orderdesk@portroyalmills.com Website: www.portroyalmills.com Plant: Port Perry, ON Certifications: SQF, Certified Organic by Pro-Cert, Kosher Kashruth Products offered: Custom blended whole grain cereals and seeds, flours, cracks, flakes, and meals. Whole grains and seeds including rye, spelt, barley, flax, quinoa, etc. Importers and distributors of other fine bakery ingredients. Delivery: Canada and USA Major customers: Bakeries, cookie manufacturers, frozen dough plants, bakery mix manufacturers, food processors and pet food manufacturers. Company comments: At our milling facility in Port Perry, Ontario, we meet the continuing demand for whole grain milling and custom blending. We at Port Royal continue to provide the highest quality products and personalized service to our customers with industry leading food safety standards.

bakersjournal.com

FROZEN DOUGH GUIDE & DIRECTORY 2026

BAKEMARK CANADA

Head Office: 2480 Viking Way, Richmond, BC, V6V 1N2 BAKEMARK LLC Head Office: 7351 Crider Ave, Pico Rivera, CA, 60660 www.bakemark.com Canadian Branches: Richmond, BC: Mr. Steve Meszaros, GM. (604) 353-8209 Calgary, AB: Mr. Chris Rossnagel, GM. (403) 690-2551 Edmonton, AB: Ms. Tina Taylor, GM. (780) 915-2143 Winnipeg, MB: Mr. Shayne Brinson, AGM. (431) 844-4509 Mississauga, ON: Mr. Jaime Salter, GM. (437) 328-2806 Laval & QC: Mr. Luc Payette, AGM. (514) 233-1729 Montreal, QC: Mr. Stéphane Patry, GM. (438) 341-9775 For over a century, we’ve delivered on our promise: exceptional quality, dependable service and on-time delivery. We are proud to be North America’s largest ingredient manufacturer & distributer to the industry, providing a large portfolio of products from commodities, delicious mixes and fillings, chocolate and premium confectionery, ready-to-bake and specialty products from all over the world. Frozen Products: Clean label, kosher dough conditioners for use in frozen goods. We also offer a wide range of truly excellent par-baked and ready-to-bake products for your bakery’s variety, ease and convenience. Service & Delivery: We have the best technical support team in the industry, on call and ready to help your business succeed. From wholesale bakery manufacturers, independent & in-store bakeries, foodservice and the food industry- we are here to help you grow. Reach out to your branch today; we value your confidence and trust in our team to earn your business.

OK FROZEN DOUGH 4145 Spallumcheen Place, Spallumcheen, BC V4Y 0N1 www.okfrozendough.com Proudly Canadian!

The voice of the Canadian baking industry

Contact: Sandra McDonough Email: Sandra.Mcdonough@okfrozendough.com Tel: 250-546-0311 Website: Info@okfrozendough.com Office: 250.546.0311 Okanagan Frozen Dough is a Canadian leader in premium frozen dough solutions, proudly serving customers from coast to coast. We specialize in delivering high quality, high performance products that help retailers, foodservice operators, and commercial bakeries drive sales, streamline operations, and elevate their bakedgoods offerings. Our portfolio features a full range of frozen dough, artisan and traditional breads, buns, pizza dough, and freezer-to-oven favourites like biscuits, scones, and cookies all crafted for consistency, convenience, and exceptional results. OKFD is a trusted strategic partner, not just a supplier, we pride ourselves on delivering exceptional service levels. We work closely with our customers to support growth, optimize product performance, and ensure success with every bake. Okanagan Frozen Dough partners with a wide range of distributors, big and small, across Canada.

MIMI FOOD PRODUCTS INC.

Address: 1260 Creditstone Rd, Vaughan, ON, L4K 5T7 Office Tel: 905-660-0010 Store Tel: 289-217-6269 Email: info@mimifoods.ca Website: mimifoods.ca Products offered: Pizza Dough Balls in 8 different varieties and 7 different sizes ranging from 8oz – 32 oz (MiMi Brand AllPurpose Flour, Garlic Rosemary, Carbon Vegetable flour, Mulino Caputo “00” flour, Wholewheat flour, Focaccia, Gluten Free and High-in-Protein) Ciabatta (4x6 wraps and buns), Flatbreads (12x4 and 14x5 various flavours: Garlic and Rosemary, White Plain flour, Wholewheat flour, Multigrain flour) Focaccia (6x9 and 12x9 Herb, Tomato, Pomodoro, Potato and Onion) Panuozzo Buns (Slider size 2x2, 4x6 and 18x5 ) Pinsa Romana / Crokkia (4x6, 6x9, 12x9 White Plain flour) Par-Baked Pizza Crusts (8”, 10”, 12”, 14” 12x9, 12x17 Plain White flour, Wholewheat flour, Multigrain flour, Thin and Thick Crusts, Pressed and Non-Pressed) Sheeted Dough (8”, 10”, 12”, 7x7”, 11x15”, 23x15”) and also offering Gluten Free and GMO Free Pizza Crusts, Baguettes, Dinner Rolls, and Hamburger Buns in 4 flavours: Beetroot - Broccoli - Cauliflower – White. NEW: ARE OUR 300 g GLUTEN FREE RAW FROZEN PIZZA DOUGH BALLS in

3 flavours: Beetroot – Cauliflower - White. Major customers: Foodservice + Hospitality Industry, Grocery Industry, Bakery Industry, Wholesale Bakery Manufacturers, Restaurant + Catering Industry Assistance offered: Custom product development and packaging, customized pizza programs, training and support. Production Method: choice of production method that best suits the client. We offer: raw dough, par-baked, fully baked, topped, and/or fully customizable. Company comments: At MiMi Foods our motto is simple, “It’s All About the Dough”. Offering raw dough, par-baked, fully baked, topped and/or fully customizable quality artisan dough products with innovation at the forefront. Both BRC + HACCP Certified and an FDA registered facility. we are a full-service dough manufacturer from initial product development stage, all the way through to support and training. Manufacturing Pizza Dough Balls in 8 flour blends (MiMi Brand All-Purpose / Canadian Neopolitan “00” / Caputo “00” / Garlic Rosemary / Vegetable Carbon / Wholewheat / Focaccia / Gluten-Free) sizes ranging from 8oz - 32oz. Try our Flatbreads - Focaccia - Panuozzo Buns - Roman Style Crusts and Baguettes - Par-baked Pizza Crusts Sheeted Dough as well as our Gluten-Free options. For our walk-in customers we now have 2 Cash-N-Carry locations in Vaughan and Scarborough. Open-to-the-Public, 6 days a week so be sure to get to know us. We look forward to discussing how our business can help your business.

RICH PRODUCTS OF CANADA LTD.

149 Rowntree Dairy Rd. Woodbridge, ON L4L 6E1 Contact: Peter Melnyk Tel: 905-265-4300 Website: richproducts.ca Product Offered: The products you need. The insight you rely on. At Rich’s, we offer a valuable variety of frozen dough products for all of your culinary creations. From Pizza and Breads & Rolls to Cookies and Sweet Goods, we have Gluten-Free, Gourmet and Plant Based options to satisfy any consumer demand. Deliveries: National distribution through local and broadline distributors. Minimum orders vary across Canada.

SEPTEMBER 2026 / BAKERS JOURNAL

Crafting the desserts of Singapore | BY KAREN BARR

BOTANIC ORIGINS

BAKERS JOURNAL / SEPTEMBER 2026

PHOTO: JASMINE TAN

n exhibit at the Centre for Ethnobotany at the Singapore Botanic Gardens – “Tropical Treats and Sweets: The Plants in Singapore’s Desserts” – recently explored the stories and ingredients behind some of Singapore’s most crave-worthy desserts, including kueh, ice kacang, cheng tng and cendol. Kueh are Southeast Asian snacks or desserts, both savoury and sweet, typically bite-sized, that come in a wide variety. Some are rolled round by hand, cut into shapes, or pressed into intricate moulds. Look closely at the dinner scene in the movie Crazy Rich Asians, when Rachel meets Nick’s mother for the first time. One eye-catching dessert on display is the colourful kueh lapis sagu, also known as kueh lapis Pelangi, or rainbowlayered cake. To create visuals, equal amounts of batter are coloured, then steamed individually, layer by layer. “It’s a mixture of tapioca flour, sago flour, rice flour, coconut milk or coconut cream, and sugar,” explains Louise Neo, a senior researcher at the Center for Ethnobotany at the Singapore Botanic Gardens, which are managed by the National Parks Board. “Blue food colouring can be obtained from the flowers of the butterfly pea plant, which turn deep blue when soaked in water. The butterfly pea plant can be seen in the Jacob Ballas Children’s Garden.” The green layers of this kueh can be coloured with pandan leaf extract and food colouring. Pandan is a spiky plant used to impart a floral fragrance and colour into many foods in Southeast Asia. Jasmine Tan is a cookbook writer and historian based in Singapore, who researches culinary history, cultural links and household treasures. With a vast collection of more than 400 food moulds, ranging from wood to porcelain, brass, and copper, she points to some of her favourites for making kueh decorative. “I have a fish, rose, turtle, peach,

Cookbook writer and historian Jasmine Tan has a collection of more than 400 food moulds. bakersjournal.com

One flour never fits all. That’s why we match you with the right one.

Finding the right flour can be the difference between baking something good and baking something great—again and again and again. As a Canadian company, P&H Milling is here to match you with the high-quality Canadian flour that’s right for your baking needs.

PHOTO: NATIONAL PARKS BOARD, SINGAPORE

Red beans are one of the most important legumes in East Asian cuisines. They are the seeds of Vigna angularis, a member of the pea family.

and flower basket that I use. I like to prepare ang ku kueh for guests. It has a glutinous rice powder skin with various fillings, such as mung bean or red bean paste, peanut paste, and sesame paste.” For a true Singapore invention, visit Tan’s Tu Tu Coconut Cake, a shop in

operation since 1932, and the original creator of the kueh tu tu. The two-bite moulded cakes are made from steamed rice flour and filled with grated coconuts or ground peanuts with palm sugar. “In some kueh, rice is used directly as an ingredient rather than being pro-

cessed into flour,” says Neo, pointing out yet another variety. “Kueh salat or kueh seri muka is composed of glutinous rice topped with pandan leaf- and coconutflavoured egg custard.” Cheng tng is a clear dessert soup found in many of the Singapore hawker

26_008024_Bakers_Journal_SEP_CN Mod: June 30, 2026 1:15 PM Print: 07/27/26 page 1 v2.5

MIXING BOWLS

RECIPE FOR SUCCESS COMMERCIAL KITCHEN SUPPLIES

MOBILE PAN RACKS

ORDER BY 6 PM FOR SAME DAY SHIPPING

BAKERS JOURNAL / SEPTEMBER 2026

BJ_Uline_Sept26_CSA.indd 1

BAKING PANS

1-800-295-5510

uline.ca bakersjournal.com 2026-07-28 9:10 AM

PHOTO: JASMINE TAN

Tan’s ang du kueh has a glutinous rice powder skin with such fillings as mung bean and sesame paste.

centres (open-air complexes commonly distinguished by being off-white in found in Singapore, Malaysia, Hong colour, more irregular in shape, and Kong, and Indonesia that house numermore brittle. Since cassava sago pearls or ous independent food stalls). It’s tapioca pearls are easier to produce considered a light dessert, perfect after a today, they are often less expensive and dense meal, and subtly sweetened lightly more readily available.” with rock sugar. Ice desserts are perfect for Singapore’s “Pang da hai, or malva nut, is a key warm climate. Traditional ice kacang ingredient of cheng tng. It is obtained uses fine-snow-like textured ice, classic from the seeds of Scaphium species. rose and palm syrup, and a topping of When soaked in water, mucilage sacs in red beans and corn. “Rose syrup is the the seed coats swell up and produce a bright-red syrup used in ice kacang. The gelatinous mass,” Neo explains. bright green can be made from pandan Dried longans add a hint of floral taste leaves and sugar. Green food colouring is and colour. Longan trees can be found at often also added to make this more the Wild Fruit Trees Arboretum of the visually appealing,” Neo says. Tyersall-Gallop Core of the Singapore “Red beans are one of the most Botanic Gardens. “When fresh and after important legumes in East Asian the skin is removed, the fruit is translucuisines. They are the seeds of Vigna cent, with a shiny, black, round seed in angularis, a member of the pea family. the middle,” Neo says. “Once dried, the The plant is herbaceous, twining or erect, fruit turns orange-brown.” with trifoliate leaves, yellow flowers and Palm sago, found in Palm Valley smooth cylindrical pods.” within the same section of Singapore Sweetened attap chee is another Botanic Gardens, is another ingredient commonly found ingredient in ice in cheng tng, though Neo notes it can be kacang, Neo points out, adding that substituted. attap means “roof” in Malay and chee “Sago pearls are small, translucent means “seed” in several Chinese dialects. white, jelly-like balls with a chewy “It is the local name for the translucent consistency, added to desserts to immature seeds of the nipa palm or enhance textures. Palm sago is a starch attap palm. Attap chee is also often obtained from the pith of the palm tree obtained from the seeds of the arenga species Metroxylon sagu, and other palm.” members of its genus.” More contemporary versions may The substitution is cassava sago, which include a variety of textured ice, infused is made from tapioca starch extracted with fruit-flavoured syrups, and exfrom cassava tubers. “Compared to panded toppings. At Mei Heong Yuen tapioca pearls, palm sago pearls can be Dessert shop, you’ll find vibrant green

tea kacang, sesame, strawberry, peanut, mocha and even chocolate. Can’t decide? Choose half-and-half varieties such as watermelon plus lychee, almond and sesame, or mango and strawberry. The most recognizable aspect of cendol, a sweet, iced dessert, is its distinctive bright green noodles. Finely packed ice is sweetened with gula melaka, and coconut milk is poured over top. “In Singapore and Malaysia, coconut sugar is known as gula melaka and is an important ingredient in many local desserts,” Neo says. “Produced from the sap of cut flower stalks, coconut sugar crystallizes into a caramel-coloured sweetener with a toffee-like taste.” To make cendol noodles, pandan leaves are blended into water before adding rice flour, tapioca flour and mung bean flour. Once a dough forms, it is heated and stirred until thickened. Finally, it is piped or pressed through a mould and instantly dropped into a bucket of cold water to solidify. Throughout the history of desserts, lovers of sweets have made inventive creations using locally sourced ingredients. “Tropical Treats and Sweets: The Plants in Singapore’s Desserts,” an exhibit that ran through August, reminds us of the historical significance of plants in traditional desserts. / BJ Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.

The voice of the Canadian baking industry

SEPTEMBER 2026 / BAKERS JOURNAL

¦ industry news ¦

B.C.’s Purebread bakery & cafe seeks franchise partners Purebread Brands Inc. has begun a

The company’s long-term plan targets 30

growth to build density in British Columbia,

franchise partner program for Purebread

locations and $75 million-plus in revenue

expansion into new regional markets

bakery & cafe, an artisan bakery concept,

within three to five years, and 100 locations

through joint venture partnerships, and

with initial franchise opportunities available

with $250 million-plus in revenue within 10

select franchise opportunities in targeted

in British Columbia.

years, Purebread said in a news release.

markets to accelerate national reach. The

Purebread currently operates seven

Christian Bullock, operating partner and

approach is built on a proven model, refined

corporate locations generating approxi-

chief executive officer of Purebread Brands,

over 16 years of operations, the release said.

mately $14 million in run-rate revenue, with

leads the transition and franchise develop-

a clear path to scale supported by a

ment team.

commissary production model built for growth.

Purebread’s expansion strategy follows a three-phase approach: corporate-led

Prospective franchise partners in British Columbia can learn more by contacting Purebread Brands’ Franchise Development team at franchise@purebread.ca.

Baking workshop for beginners set for Niagara College this fall The Retail Bakers of America is bringing

marketing, and community building. The

your own bakery or looking to sharpen your

their Business of Baking for Beginners (BOB)

BOB program is now enhanced with

current operation, this is a day built for you.

program to Niagara College on Sunday, Oct.

Canadian industry speakers for local insight

18, for a day dedicated to helping bakers

and relevance.

build and grow successful retail bakeries.

Hear firsthand from local bakery owners

This hands-on workshop covers every-

sharing their own journeys, ask questions,

thing from business planning, location

and connect with fellow baking profession-

analysis, and hiring, to pricing for profit,

als. Whether you’re dreaming of opening

THE BOOK OF YIELDS, 8TH EDITION Scan code to buy this book

Stick around for an optional bakery retail tour on Monday, Oct. 19, for even more inspiration. Details and registration coming soon — stay tuned. For more information, reach out to Tricia Ryan at tryan@baking.ca.

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth

Edition is a must-have culinary resource. $55.95 | Item #0470197493

Educational Resources for Industry Professionals | 877-267-3473 | annexbookstore.com

BAKERS JOURNAL / SEPTEMBER 2026

BJ_BOOKAD_SEPT26_BAS.indd 1

bakersjournal.com 2026-07-30 12:30 PM

EQUIPMENT

E QUI PME NT

¦ professional directory ¦

Service (519) 752-8285 / (877)752-8285 25 Easton Road – Brantford – Ontario – Canada – N3P 1J4 www.casasanta.ca | servicegroup@lcbakery.com

TURNKEY BULK HANDLING SOLUTIONS FOR BAKERIES.

2024-02-01 11:08 AM BJ_LCBAKERY_FEB26_BAS.indd 1

• Indoor Flexible Fabric Silo Systems • Liquid Handling & Metering Sytems • Standard & Custom Bulk Handling Solutions Put us to the test. We offer you more value. • Design • Engineering • Production • Installation • After-sales Service

Silos, tanks, melters & ingredient systems designed to optimize your production. More than a supplier. A true partner.

30 Pennsylvania Ave. # 8, Concord, ON L4K 4A5 1-800-567-2741 • Fax (905) 669-5665 Visit us at:www.contemar.com

(DIVISION OF A & L FOOD DISTRIBUTORS INC.)

SUPPLIER OF FROZEN AND RAW INGREDIENTS FOR THE BAKING INDUSTRY

groupesinox.com | 1-888-440-8276

SUPPLI E S

ALBION BAKERY SUPPLIES

BJ_Contemar_PD_April23_MLD.indd 1

2026-01-26 8:46 AM

2023-03-23 2:42 PM BJ_Groupe Sinox_Sept26_CSA.indd 1

Mechanical bowl lift

SUB SCR I B E

Cost-Efficient Ingredient Automation1 Systems BJ_AlbertCinellis_Feb24_MLD.indd

2026-06-18 1:11 PM

Tel: (416) 252-4660 Email: sales@albionbakerysupplies.ca 25 Connell Court, Unit 8, Toronto, ON M8Z 1E8

¦ product showcase ¦

BJ_ALBION_JAN26_PROFESSIONALDIRECTORY_BAS copy.indd 1

2025-12-11 2:14 PM

The voice of the Canadian baking BJ_Vegfresh_ProdShowcase_June26_CSA.indd 1 industry

2026-05-15 1:01 PM

SEPTEMBER 2026 / BAKERS JOURNAL

¦ concepts for success ¦ BY DIANE CHIASSON

SIX SIMPLE WAYS TO DISPLAY BAKERY ITEMS THIS FALL AND INCREASE SALES A good bakery display must save you time, reduce food waste and help you sell higherpriced items quickly

good bakery display is not just about making the store look beautiful. It must also save you time, reduce food waste and help you sell higher-priced items quickly. Here are six simple ways to display bakery items this fall and increase sales. 1. BAKE BY SCENT

The smell of fresh baking is your best tool to bring in customers. Do not bake all your autumn items – like cinnamon rolls, apple pies, or pumpkin loaves – early in the morning when the shop is empty. • What to do: Change your baking schedule. Bake a fresh batch of high-scent autumn items right before your busiest times, like the lunch rush or the late afternoon afterschool rush. • Why it works: When customers walk in and smell warm cinnamon or baked apples, they want to buy food immediately. This increases your sales without adding extra costs. 2. USE DIFFERENT HEIGHTS IN YOUR DISPLAY CASES

When all your cakes, muffins, and cookies sit flat on a counter, customers get bored. They look at the case, get confused, and often choose the cheapest item. • What to do: Use wooden boxes, clean acrylic risers, or slate boards to create levels. Put your items into three clear groups: • Low level: Everyday items like plain muffins or sliced bread. • Eye level (the best spot): Mediumpriced items like decorated cupcakes or autumn cookies. Put these at a slight angle so they face customers. • High level: Premium items like large celebration cakes or special fall tarts. • Why it works: Levels make the 22

BAKERS JOURNAL / SEPTEMBER 2026

customer look at the display longer. When you put your best-selling or highest-profit items right at eye level, customers buy them much faster. 3. CREATE GRAB-AND-GO BUNDLES

When your shop is busy, your counter staff do not have time to make custom boxes or explain every item. You need to make buying fast and easy. • What to do: Create a small “solution corner” near the cash register. Group items that go together. For example: place plain pumpkin loaves directly next to pre-packaged tubs of cream cheese icing and autumn sprinkles. • Why it works: This turns a simple loaf purchase into a fun activity for the customer to finish at home. You sell more items at once, and your bakers do not need to spend time decorating them in the back. 4. USE CLEAR PACKAGING, QR CODES

Your packaging protects your food, but it should also show it off. Hidden food does not sell. Cheap plastic wrap can also trap wet air inside, which ruins crispy bread or makes cake icing melt. • What to do: Use boxes with clear plastic windows for your cookies and pastries so customers can see the product. Use paper bags with air holes for artisanal breads. Put a large QR code on every bag or box. • Why it works: Clear boxes let the product decorate itself. When customers scan the QR code with their mobile phones, it should open your digital online store where they can pre-order their Thanksgiving pies and holiday treats for next month. 5. WRITE SIMPLE AND CLEAR SIGNS

If your signs are messy, handwritten or hard to read, customers get confused. Confused customers ask too many questions, which slows down the ordering line. • What to do: Print clean signs using autumn colours that are warm,

•

earthy, and rich tones to evoke comfort and seasonal flavours, like burnt orange, mustard yellow, rust red, chocolate brown, and warm beige. Explore “Autumn Bakery Decor” on Pinterest. Why it works: Customers can read the sign quickly. They know exactly what they are buying before reaching the cashier. This speeds up your lines and helps your staff work faster.

6. USE THESE LIGHTING TRICKS TO MAKE FOOD LOOK FRESH

Good lighting is like magic for a bakery display. If your lights are bad, your fresh bread will look grey, and your cakes will look old. Here are three lighting rules to follow: • Use warm lights for breads and cookies: Use warm yellow or golden lights (2700K to 3000K) over your artisanal baked goods. Warm light makes the crust look golden-brown, crispy, and fresh. • Use bright white lights for cakes and icings: Use crisp white lights (4000K) inside your refrigerated cake cases. White light makes colourful icings pop, makes white whipping cream look clean and stops fruit tarts from looking dull. • Hide the light bulbs: Always place light strips under the shelves or inside the top frame of the display case. The light should shine directly down onto the food. Customers should see the beautiful bright food, but they should never see the glowing light bulb itself. /BJ Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com bakersjournal.com

Lactalis Ingredients premium cheese solutions for every application. From Cheddar to Mozzarella to bold aged Italian-style cheeses, we deliver consistent flavour, functionality, and performance. Products: • Mozzarella • Cheddar

• Parmesan • Romano

• Asiago • Swiss

• Shred • Powder

• Diced

• Cheese Blends

Formats • Block • Grated

Need something specific? Our team can source it. Reach out to our team of experts to learn more about our full range of cheese offerings.

Learn more Trademarks owned or used under license by Lactalis Canada, Toronto, ON M9C 5J1

NEW

Introducing BakeGard Ultra CL BakeGard Ultra CL is a clean label mold inhibition system designed to: · Replace higher-cost natural mold inhibitor systems with a consistent, lower cost-in-use clean label solution without compromising label requirements or performance · Combine the power of dried vinegar and cultured wheat flour, BakeGard Ultra CL provides clean label compatibility while creating a meaningful cost-in-use advantage · Deliver a clean, natural fermentation flavor · Enable the replacement of higher cost-in-use cultured wheat flour-based solutions For breakthrough solutions and customized clean label preservation with our superior technical collaboration, you can count on AB Mauri.

abmna.com · 1.800.772.3971

SCAN TO

AR N M O RE