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JUNE 2026

CANADIANPIZZAMAG.COM

NEIGHBOURHOOD

HUB

Toronto’s Tre Mari Bakery offers pizza, pastry and community

P. 14 Trends from Pizza Summit West P. 30 How to attract international guests to your shop this summer

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

June 2026 Vol. 32, No. 3

DEPARTMENTS 6

From the Editor Pizza community

Industry News Movers, shakers, legislation and news you can use

12 The Pizza Chef

Gaining local publicity

30 Making Dough with Diane Seven ways to attract international visitors to your pizzeria this summer

ONLINE

CONTENTS COVER STORY

PHOTOS: MARIA COLORADO (COVER); YETI STUDIO/GETTY IMAGES (ONLINE); CANADIAN PIZZA

10 Neighbourhood hub Toronto’s three-generation Tre Mari Bakery offers pizza, pasta, pastry and community By Colleen Cross

Be part of our pizza community! Watch short videos of Pizza Summit, event highlights, video podcasts and other dialled-in content on our YouTube channel @ canadianpizzamag and learn more about pizza industry happenings across Canada at canadianpizzamag.com.

ON THE COVER At Toronto’s Tre Mari Bakery generations of family experience draw longtime fans in for pizza, pasta, pastry, breads and more. See page 10. CANADIAN PIZZA · June 2026

14 Dialled-in diversity

16 Elements of the ‘perfect sandwich’

Canada’s top pizza makers came to Summit West to nerd out on hydration, fermentation and ovens By Colleen Cross

‘Flavour and texture should come together,’ says co-owner of Mortadella on Main in Vancouver

13 Understanding sourdough Testing the durability of a sourdough starter By Alan Dumonceaux

18 Seizing opportunity Listen in on a Q&A with Anthony Vink of Art and Craft Pizza in Lethbridge, Alta.

20 Buzz of bakeries Bakery Showcase grows with record numbers, educational features and bread competition CanadianPizzaMag.com

FROM THE EDITOR BY COLLEEN CROSS

June 2026, Vol. 32, No. 3

Your pizza community

o you feel invested and involved in your neighbourhood or community? Are local schools, businesses and community groups aware of your pizzeria and what products and services offers, such as promotions, loyalty programs, catering and community outreach? Do people recognize you and greet you by name when out and about? Do you support local sports teams? Do you share stories from your past and present operation? Are you celebrating milestones with fun events and giveaways? If the answer is a resounding yes, that’s great. You are making your business part of people’s daily habits. They are more likely to trust and patronize your business because they feel a connection with you. If the answer is maybe we could do more, we recommend reading Diana Cline’s insightful column, “Gaining local publicity” in which she makes many important points about promoting your business. “The most successful neighbourhood pizzerias position themselves as valued parts of the community, gathering spaces for families and friends and businesses that genuinely care about the people they serve.” Toronto’s Tre Mari Bakery, profiled as our cover story, is an excellent example of how to become an indispensable part of your community. So interconnected that it’s hard to imagine St. Clair Avenue West without the welcoming “third place” (not home, not work) where neighbours stop in daily and where families grow up and continue the tradition over decades. There is lots to dig into in Diana’s article, including one final point that was edited out due to lack of space: “Consistency is critical.” She writes: “Publicity is rarely created by a single viral moment. The most successful neighbourhood pizza places become local landmarks because they consistently engage with the community, provide

excellent service and maintain strong visibility over time. Small efforts repeated consistently gradually build reputation and trust.” Again, Tre Mari is a great example. Successful pizza businesses are committed and in it for the long haul. While independent pizzerias have the advantage of being perceived as unique businesses – one-offs – many franchisees have been involved in their communities for years and excel at fundraising on behalf of charities and local people in need. When I think of the readers of this magazine, community involvement is an aspect of operations all pizza businesses have in common. This spirit of giving back also includes longtime suppliers of equipment, ingredients and services, whom you’ll find in our buyers guide. Many on the supply side are committed to working with local social enterprise and worthy causes. The spirit extends to the support our sponsors and exhibitors give to our Canadian Pizza Summits and other initiatives. At Canadian Pizza we strive to be part of your pizza business community, providing relevant information you need to be successful at your business – which means profitable, yes, but also satisfied in your work and able to enjoy time away from the shop or restaurant. We also want to inspire you! This summer we’ll be reaching out to pizzerias across Canada to highlight in a special enewsletter in early August celebrating what you mean to your community: Pizza and Community! Call (416-843-8905), email (ccross@annex�businessmedia.com) or DM me on Instagram, Facebook or LinkedIn with your pizzeria’s community activities and causes near and dear to your heart. Why do you do what you do for those around you, and how do these relationships sustain you? Let us know and have a great summer! P.S. Save the date for Pizza Summit at our host Faema Canada in Toronto, Monday, Oct. 19! | CP

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EDITOR Colleen Cross ccross@annexbusinessmedia.com 519-429-5227 SALES MANAGER Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 ACCOUNT COORDINATOR Trish Ramsay tramsay@annexbusinessmedia.com 416-510-6760 AUDIENCE DEVELOPMENT MANAGER Anita Madden amadden@annexbusinessmedia.com 416-510-5183 MEDIA DESIGNER Emily Sun GROUP PUBLISHER Adam Szpakowski aszpakowski@annexbusinessmedia.com

CEO Scott Jamieson sjamieson@annexbusinessmedia.com

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SUBSCRIPTION RATES Canada – 1 Year $ $28.11 (+ applicable tax) Canada - 2 Years $44.55 (+applicable tax) USA – 1 Year $57.81 (CDN) Foreign -1 Year $72.13 (CDN) Occasionally, Canadian Pizza Magazine will mail information onbehalf of industry-related groups whose products and services webelieve may be of interest to you. If you prefer not to receive thisinformation, please contact our circulation department in any ofthe four ways listed above.

ANNEX PRIVACY OFFICER privacy@annexbusinessmedia.com Tel: 800-668-2374 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. 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.

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June 2026 · CANADIAN PIZZA

ON THE WEB A proposed additive ban could change New York’s pizza and bagels, some say for the better; Vancouver pizzeria Spacca Napoli named the best in Canada for third year in a row | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag. com

By making the Employee Ownership Trust tax exemption permanent, it aims to help more workers share in the success of the businesses they help build. MARKETING

Ontario funding aims to help small businesses adopt digital technologies STAFFING

Cooks and bakers included in $6B federal funding for Red Seal trades The federal government has included cooks and bakers among the Red Seal trades being targeted as part of a $6-billion nationwide effort to recruit, train and hire 80,000 to 100,000 new Red Seal skilled trades workers in the next five years, Restaurants Canada confirmed following consultations. The initiative, Team Canada Strong, was included in the federal budget update on May 1. Restaurants Canada, a national, not-for-profit association representing Canada’s food-service industry, has had conversations with federal officials since the announcement to confirm that cooks and bakers are being included among the 54 Red Seal trades eligible under this program. Restaurants Canada launched its Workforce Campaign earlier in 2026 as part of its advocacy to address the labour challenges facing our industry, including in the skilled trades. “This announcement is a direct response 8

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to our efforts,” the organization said in a news release. Among the initiatives Team Canada Strong funding will support: • $2 billion to support young Canadians with paid, job-ready placements that lead directly into registered apprenticeships • $331 million in funding over five years to boost and modernize apprenticeship training to expedite Red Seal certification • $3.4 billion over five years to address the challenges that can stop apprentices from completing their training and moving into permanent jobs • an Apprenticeship Training Grant that will provide a $400 weekly top-up while apprentices attend mandatory in-class technical training • increases to Canada Student Grants and interest-free Canada Student Loans into 2026-27 The government announced a initiatives to help support workers: Through the Enhancing the Labour Mobility Deduction, the government aims to make it more affordable for skilled workers to travel to where jobs are available.

New investment will help nearly 450 businesses increase sales and revenue while creating good-paying jobs, the provincial government said in a news release. The Ontario government has committed $5 million to expand the

Digital Competence Centre to help small and medium-sized businesses adopt digital tools, modernize operations and improve productivity. Delivered in partnership with the Ontario Centre of Innovation, the aim of the program is to help nearly 450 businesses adopt digital tools, modernize operations and improve productivity so that they can continue to grow, create good-paying jobs and stay competitive, according to a news release from the Ministry of Economic Development, Job Creation and Trade. Ontario businesses can access hands-on support and funding through the DCC’s Digital Modernization and Adoption

PHOTO: GETTY IMAGES; ILLUSTRATION: BRIAN FRAY

INDUSTRY NEWS

June 2026 · CANADIAN PIZZA

PHOTO: @CHRISTINEREIDPHOTOS

Plan, which provides a matched grant of up to $15,000 that helps businesses plan for technology investments. Companies that have completed a DMAP project are eligible for additional funding through the Technology Demonstration Program, which includes a grant of up to $50,000 to match private investment in purchasing and installing new technologies that support business growth and create jobs. Through the DCC’s Retail Modernization Project Grant, eligible small retailers with 50 or fewer employees can also receive a matched grant of up to $5,000 to adopt technologies such as point-of-sale systems, online payments, inventory management software, customer relationship management solutions, cybersecurity supports and artificial intelligence tools. Since its launch in 2022, the DCC has provided more than 800 grants to Ontario businesses that are expected to generate up to $600 million in increased sales revenue and support approximately 3,000 new and existing jobs. Participating companies also saw an average cost savings of 23 per cent and an average of 192 hours of labour saved per month, helping improve productivity and operational efficiency. For more information, visit innovation.ca. TRENDS

Mexican chains on the rise in Canada The footprint of Mexican concepts ranked among CANADIAN PIZZA · June 2026

Technomic’s Top 200 Canadian chain restaurants has grown from 442 stores in 2015 to 1,279 stores in 2025, nearly tripling the category’s presence over the past decade, Technomic said in a news release. U.S.-based giants Chipotle Mexican Grill and Taco Bell have significantly ramped up their Canadian expansion in recent years, while homegrown brands like BarBurrito and Quesada continue to strengthen their market position, the research firm said. Overall sales growth for Mexican chains in the Top 200 reached 15 per cent in 2025, markedly outpacing the cumulative 3.7 per cent growth seen across the broader group. Technomic’s 2026 Top 200 Canadian Chain Restaurant Report outlines more location development trends among Canada’s largest chains. ALCOHOL SALES

Three-year trial will evaluate B.C. liquor licensee-to-licensee sales The B.C. government is launching a three-year trial to give bars, pubs and restaurants more flexibility to meet surges in demand and deliver the best possible customer experience. Through the trial, licensed establishments will be able to buy alcohol directly from private and public liquor stores, providing the hospitality sector with greater flexibility, especially in situations where there is an immediate need to restock or source a specialty product. For example, this change allows

a bar that runs out of a product during a busy night to restock from the closest open liquor store. “This targeted trial will help B.C.’s bars and restaurants respond quickly to customer demand, especially during major special events, supporting exceptional experiences for locals and tourists alike,” said Lana Popham, minister of agriculture and food, in a news release. The BC Liquor Distribution Branch remains the central wholesaler and collects the same markup, whether hospitality customers buy from a BCLQUOR store or private retailer. No government revenue impacts are expected as the LDB and BCLIQUOR stores will continue to sell product to private retailers at wholesale price. BCLIQUOR stores will also maintain their existing service to hospitality licensees where restaurants, bars and pubs can submit orders for stocked and specialty products, or shop directly off the shelves.

This trial is not expected to impact public revenues or permanent jobs. Any revenue or labour impacts as a result of a change in hospitality-purchasing behaviour will be monitored during the trial period. Findings will be shared with labour and industry partners and will inform any future decisions about making changes permanent. Restaurants Canada welcomed the B.C. government’s trial allowing licensed restaurants to purchase alcohol directly from private liquor retailers. “Restaurants are constantly looking for ways to better serve their customers and remain competitive in a challenging business environment,” said Kelly Higginson, president and CEO of the organization in a news release. “This change will make it easier for operators to access unique and specialty products, offer more choice to customers, and build distinctive beverage programs that reflect local demand and evolving consumer preferences.” CanadianPizzaMag.com

John Paul, Annamarie, Alessandro and Franco Deleo together own and operate Tre Mari Bakery, in operation since 1960.

COVER STORY

NEIGHBOURHOOD HUB BY COLLEEN CROSS

re Mari is a well-loved institution in Toronto’s St. Clair Avenue West neighbourhood: a multifaceted bakery-café with a focus on great food and bringing people together. The Toronto business, established in 1960, encompasses a hot table with pizza and pasta, a sweet counter, breads, deli, catering, coffee, packaged retail products, merchandise and gifts. As I sit inside Tre Mari Bakery on a cool day amid the aromas of fresh bread, pasta and pizza as people come and go, and linger, I realize this is more than a bakery: it’s a valued neighbourhood hub and cultural destination.

Rich history of community The business has seen many changes 10

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ELEMENTS OF TRE MARI: Breads Deli Hot table Sweet counter Wedding and celebration cakes Catering Coffee corner Packaged products Merchandise

but pleasing the customer has always been the focus. Tre Mari, which translates to three seas, was established by Vincenzo (Jim) his wife, Mary Deleo. Later on their son Frank and his wife, Marisa, and son Joseph, and his wife, Annamarie, would run the family business. Their children, Marietta, Frank, Roselynn and Joseph worked in the bakery from the early days. Joseph and Frank later went on to expand the wholesale business. In the late 1980s and ‘90s, their products could be found in many restaurants, cafés, grocery stores and airlines. Annamarie, whom her sons call “the heart and soul” of the business, is gradually transitioning to retirement as her sons take the helm. She still works a few hours a week at the front

counter and doing banking and office work. She enjoys talking with customers while having more time for fun activities such as taking a fitness class. Jim was closely involved in the bakery until his passing at age 98. Mary, 95, continues to recommend products to offer their customers.

Transition to third generation Today, Annamarie is gradually transitioning to retirement as her sons take the helm: James, Franco, John Paul and Alessandro, together with their mother, have co-owned the business since 2012. Her sons call her “the heart and soul” of the business, She still works a few hours a week at the front counter and doing banking and office work. She enjoys talking with customers while having more time for fun activities such as taking a fitness class. Each brother has his own role and respects what the others do. The June 2026 · CANADIAN PIZZA

PHOTO: MARIA COLORADO, TRE MARI BAKERY

Toronto’s three-generation Tre Mari Bakery offers pizza, pasta, pastry, community and a destination

COVER STORY

oldest, James, worked in the business for a time, then left to pursue a different career. Franco, a photographer brimming with creativity, is marketing and hiring manager. John Paul is head baker and buyer, working closely with distributors. Alessandro is the detail-minded director of operations, handling bookkeeping and scheduling. “Over the years we started to see the area needed different offerings: Pastries, hot table, ice cream, coffee bar,” says John Paul, known as JP. He adds, “We are in a good place. We are at a point where we want to enjoy running the business and see customers enjoy the business.” Franco adds, “We’ve all grown up. We work in harmony. Everyone plays to their strengths.” Annamarie has felt more and more comfortable knowing her sons were on the same wavelength. “I would think something and they would do it!” she says with a wide smile. “Mom allowed us to learn,” JP says. “We set up a different workflow.”

The Tre Mari brand That workflow includes putting great care into marketing and promoting their brand. “Marketing is more than social media,” says Franco, who takes the lead on branding and promotion. “It is maintaining one voice.” That family-centred voice comes through loud and clear in Il Giornale, an engaging magazine they publish regularly that features recipes and Deleo family stories, including “Nonna’s Advice” column by Mary. A 65th anniversary edition invites guests to scan a QR code to a link where they can share childhood memories, favourite pastries or family traditions. The business melds old-school charm with modern, interactive media and branding – including photos from the bakery’s early days next to modern shots – to offer a window to the past for gen Y and Z customers. CANADIAN PIZZA · June 2026

In addition to bakery, catering and more, Tre Mari offers a dozen pizzas, including pepperoni, potato and jalapeno, and this colourful mushroom, pepper and zucchini pizza.

Tre Mari’s hot table and sweet counter – including their famous zeppole and cannoli with flavours like espresso and sambuca, and candied ginger – drive the business, but it is transitioning to become more of a destination, JP says. Events are big part of Tre Mari’s personality. The Soppressata Festival, for example, in June welcomed 300 guests to Joseph Deleo Lane, behind the bakery.

Reno, equipment purchases improved operations In the period from 2008 to 2012, the brothers started making major improvements to the bakery. JP gives me a tour, explaining as we go: “Margaret Renz, a consultant, helped us to revamp our deli and gave me a better understanding of what it is to be a retailer in this market,” JP says. ‘That’s

LISTEN TO NONNA MARY TELL STORIES ON SPOTIFY

when we realized every dollar we spent in our business would come back to us tenfold, if we did it thoughtfully. “We started to change from being a bakery with a deli to being a destination.” Their grandfather encouraged them to dream big. JP remembers: “My grandfather would sit and have coffee with his back to the wall. He kept asking us to break down that wall. He wanted to increase our space. By increasing our width to four units, we accomplished that.” Renovations allowed them to go from eight employees to 40. Among other changes, they replaced their large rotating oven with a four-deck oven and a double-rack oven. “We also added a retarder-proofer, which changed our bakers’ lives,” JP says. “We’re able to produce way more than before. It’s just about doubled the space.” The goal was to increased production, he continues. “Now we’re hiring more people and growing. We’re able to produce much more in the timeline that we have. We are splitting the shifts into a night baker and a day baker to be able to serve more wholesale customers.” They are now baking up until mid-afternoon in order to offer fresher products to their customers. “While planning the renovation, we also planned to upgrade other departments and that was huge too,” JP says with enthusiasm. “We looked into updating the kitchen and the pastry department, and that made for a smoother operation.” With any renovation, he says, “It’s about more than just replacing equipment; it’s about how it will affect the workflow.” Through all the changes, the focus has been on pleasing and engaging with customers throughout their lives. Annamarie says, “That’s the beauty of owning a bakery: it’s family.” | CP CanadianPizzaMag.com

THE PIZZA CHEF BY DIANA CLINE

Diana Cline is a multiple time, international-award-winning artisan pizza chef, judge for international pizza culinary competitions, with more than 30 years of experience in the pizza industry. An OG Woman in Pizza, Diana Cline is Canada’s Pizza Queen. Follow her on Instagram @diana_pizza_queen

Gaining local publicity

neighbourhood pizzeria can become one of the most talked-about businesses in its community without spending big money on advertising. Local publicity is often built through relationships, consistency, storytelling and community involvement rather than large marketing budgets. Independent pizzerias have a major advantage over national chains because they are rooted in the community and can create personal connections that large corporations cannot replicate. One of the most effective ways for a neighbourhood pizza place to generate publicity is by becoming actively involved in local events and organizations. Sponsoring youth sports teams, donating pizza to charity fundraisers, supporting school events, and participating in festivals immediately increases visibility while building goodwill. When local residents repeatedly see a pizzeria supporting the community, the business becomes associated with generosity and local pride. Even small gestures such as donating gift cards to silent auctions or offering discounts for local teachers and first responders can create strong word-of-mouth marketing. Social media is another essential tool for gaining local publicity. Platforms like Instagram and Facebook allow neighbourhood restaurants to showcase their personality and food in a highly visual way. Posting behindthe-scenes dough making, cheese pulls, customer reactions, staff highlights and daily specials helps create engagement and familiarity. The most successful local pizza brands often focus less on polished advertising and more on authentic content that feels personal and community oriented. Consistent posting combined with engaging captions and local hashtags 12

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can significantly increase exposure. Creating “shareable moments” is another powerful strategy. Specialty pizzas, outrageous toppings, giant slices, unique panzerotti and limited-time menu items often attract attention online. People naturally share food experiences that are visually interesting or unexpected. A neighbourhood pizzeria can also create publicity by introducing seasonal pizzas, local ingredient collaborations or themed menu items tied to local events and sports teams. Media outlets and bloggers are more likely to feature something unique than a standard menu item. Developing relationships with local media is equally important. Community newspapers, radio stations, food bloggers and regional magazines are constantly looking for positive local stories. A pizzeria owner should proactively send press releases and story ideas when launching a new menu, celebrating an anniversary, hosting a fundraiser or achieving a milestone. Collaborations Human-interest stories perform with breweries, well. Local TV stations also frequently feature restaurants in morning shows coffee shops, or weekend community segments. bakeries Customer experience is one of the and local strongest forms of publicity because farms create satisfied customers become ambassaopportunities dors for the business. Friendly staff, for crossexceptional service, consistent food promotion. quality and memorable interactions encourage customers to recommend a pizza place to friends and family. Encouraging online reviews on platforms like Google and Yelp can dramatically increase visibility in local searches. Pizzerias with strong ratings and frequent customer photos often attract significant new business organically. Hosting community-focused events can also generate excitement and media attention. Pizza-making classes, family nights, fundraising evenings,

live music, karaoke nights, trivia nights and “kids-eat-free” promotions create reasons for customers to visit beyond simply ordering food. These events help transform an empty dining space into a gathering place. A strong community atmosphere builds loyalty and increases repeat business. Partnering with other local businesses can expand reach further. Collaborations with breweries, coffee shops, bakeries and local farms create opportunities for cross-promotion. For example, featuring a local craft beer pairing, or a pizza dough made with said beer or using locally sourced ingredients can attract attention from both businesses’ customer bases. Another effective strategy is building a recognizable brand identity. Successful neighbourhood pizza places often have memorable logos, slogans, packaging or personalities that make them instantly recognizable. Consistent branding across menus, signage, uniforms, delivery boxes and social media helps create familiarity and professionalism. People are more likely to remember and recommend a business that has a clear personality and identity. Community storytelling can further strengthen publicity efforts. Sharing the history of the pizzeria, the owner’s journey, family traditions or recipes passed down through generations creates emotional connection. Customers increasingly want to support businesses with authentic stories and local roots. Video content featuring staff members, loyal customers or the pizza-making process can perform particularly well online because it feels genuine and personal. Local publicity is about becoming more than a place to buy pizza. The most successful neighbourhood pizzerias position themselves as valued parts of the community, gathering spaces and businesses that genuinely care about the people they serve. | CP June 2026 · CANADIAN PIZZA

TECHNICAL FEATURE

UNDERSTANDING SOURDOUGH Testing the durability of a sourdough starter BY ALAN DUMONCEAUX

or many years now I have been teaching artisan bread classes to foodies, bread lovers and students. A common theme from students is they don’t like sourdough bread. After a few questions, however, I realize they have not had real sourdough bread that’s naturally fermented. Instead, they have been eating a “bread product” made with flavour additives like acetic acid, lactic acid and fumeric acid that have been added to a premix or base to replicate the smell and taste of naturally leavened sourdough bread. It is unfortunate that few bakeries culture and maintain their own levain, which becomes the key ingredient in making sourdough breads. Common reasons are it takes too much work. What happens on our day off? What do I do with it when I go on holidays? These are all legitimate questions for someone who has not been trained in making and maintaining a sourdough culture, but what I understand after spending more than a decade learning about sourdough breads from industry respected bakers around the world is that sourdough is relatively easy to make, maintain and work with. There are a few inherent issues with a sourdough, one of which includes the introduction of unwanted bacteria or a problem with mould spores. The bad bacteria issue can be avoided with proper sanitation practices. Mould spores are all around us, and if the CANADIAN PIZZA · June 2026

environment where you maintain your levain has a significant mould issue then it may spoil the levain and it would have to be discarded. Over the years, I have been my own worst enemy for my levain, forgetting to feed it, neglecting it and abusing it. Over time I came to realize that once you have a healthy levain with the right balance of lactic and acetic acid it is extremely resilient. From articles that I have read about a levain left unattended for a length of time, it was apparent that there are a wide range of opinions. Some people say it must be fed at least every three weeks to survive. Others say that the liquid that separates out of the levain should be poured off, others who call this liquid “hooch,” stir it back in and start feeding it again with no issues. I decided to test the theory that my levain was very resilient. On Jan. 2, 2016, prior to my departure for the Coupe de Monde de la Boulangerie in Paris, I set aside my usual 240g of levain in a container in my fridge at home. Then at the end of May I set aside a second container in the back of my fridge. I left them both completely undisturbed until early September. After seven months and after three months left untouched, I removed the levain from the back of my fridge. Both had an ample layer of “hooch” on top, with the container that was seven months old having a darker colour. After allowing the cultures to warm

2 KEY STEPS TO CORRECT THE LEVAIN WHEN IT IS THINNER THAN NORMAL 1. Hold back some water 2. Add a dash of salt

up, I simply stirred the liquid in and took out 40g to use with a feeding schedule of 100g flour and 100g water and 40g levain. Whenever the levain is thinner than normal there are two key steps to correct the levain: hold back some water and add a dash of salt. For the first feeding I held back 10g of water and added a dash of salt. Due to the length of time in the fridge, I allowed the first feeding to go 24 hours. After 24 hours the levain that had rested for seven months unattended was lower than the three-month-undisturbed levain. On the second day I held back 5g of water and added a dash of salt to each to bring the correct consistency back to the levain. After 12 hours on day two the levains were nearly at the same level of activity. After the third feeding the two levains were basically at the same level of activity. The conclusion to my experiment was the seven-month-old levain, after the first feeding, was behind in activity and aroma, but by the third feeding the two levains were identical. After the fourth feeding I made sourdough bread and there was no discernible difference between the two finished loaves. This experiment yielded this conclusion: My levain seems to be resilient. Once you have the correct blend of bacteria and yeast, they are very resilient to being stored for extended periods of time with no loss in fermentation power once a regular feeding schedule has resumed. | CP Alan Dumonceaux is chair of the baking program at NAIT School of Hospitality and Culinary Arts in Edmonton. This article was first published in Bakers Journal in 2017. CanadianPizzaMag.com

FEATURE

DIALLED-IN DIVERSITY A bevy of Canada’s top pizzaiolos showed up to Pizza Summit West in June to learn, to teach and to generally nerd out on hydration, fermentation and oven settings BY COLLEEN CROSS

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Reza Mofakham of Ranallo’s Pizza Catering infuses his brisket and Iranian corn pizza with fresh rosemary under a unique dome of dough

in Canadian Pizza. Second and third places went to Nick So of Mortadella on Main in Vancouver and Ezio Ranallo of Ranallo’s Pizza Catering and Gelato in Abbotsford, who both delivered standout pizzas in their first-ever competition. Their success is a reminder that stepping into the arena is where growth. happens. So’s Forest Mushroom and Lardo pizza, served at Mortadella in the former location of Pizzeria Farina in Vancouver, was roman style, featuring “a mushroom cream base made with a

base of roasted and puréd porcini and cremini mushrooms, deglazed with white wine to add acidity and balance to the sauce,” the chef wrote in his recipe. Sautéd king oyster and enoki mushrooms provided contrast with the melting lardo that tops the pizza post oven. So used a blend of taleggio, fior di latte, fontina and caciocavallo, and topped the pie with salsa verde picante and truffle pecorino. Ranallo designed his Italian-Canadian Signature to as a meeting of Italian tradition and B.C. terroir. It featured soppressata, roasted B.C. June 2026 · CANADIAN PIZZA

PHOTO: COLLEEN CROSS, CANADIAN PIZZA

kill, knowledge and culturally inspired creativity were dialled in at the fifth Canadian Pizza Summit West. Talented chefs and pizzeria operators with a desire to learn, network and bring positive energy made for a memorable day at Sysco in Port Coquitlam. This year’s Chef of the Year, Eiichi Kohno of es pizza co. in Vancouver, wowed the judges with a beautifully balanced Japanese Umami Flavour Neapolitan-Style Pizza. “The concept of this pizza is introducing my background and my country’s Japanese traditional food culture and flavour on the traditional Italian Neapolitan base using Italian, Japanese and Canadian ingredients to create the best fusion of those three countries,” Kohno wrote of his entry. The fusion pizza featured Teriyaki sauce, fior di latte, grated Parmigiano Reggiano, bacon and two very interesting ingredients: kombu, or kelp, powder and yuzu citrus aioli. It was topped with arugula and shaved Parmigiano Reggiano covered the crust’s edge giving it a unique appearance that drew in the eye and obviously satisfied the judges’ taste buds. His win earns the first-time competitor a trip to compete at the 2027 Las Vegas Pizza Expo and a cover story

PHOTO: STEPHANIE JEWELL, CANADIAN PIZZA

Chefs, attendees, judges, sponsors and exhibitors gather to celebrate a great day for professional pizza.

mushrooms, hot honey, Parmigiano Reggiano and a finish of micro basil, lemon zest and olive oil. We also celebrated some fun competition with Fabrizio Busso of Autentico Pizza Co. in Vancouver (Chef of the Year himself in 2025), winner of the Great Pizza Box Fold‑Off, who capped off the day with an impromptu fast‑fold challenge that had everyone cheering. Fabrizio Busso, our Chef of the Year 2025, crowned in Calgary, also was in attendance, as was two-time Chef of the Year Giuseppe Cortinovis. They were seen congregating around the oven to watch the competitors slide in, turn and pull out their signature pies. Over the years, Cortinovis has championed the pizza industry and encouraged other chefs to compete, including Busso and 2024 champ Selim Louis Dahmane, who went on to win the International Italian Sandwich Competition at Vegas Pizza Expo this year. Dahmane himself encouraged other chefs at the Summit to attend industry events and enter competitions as a way to grow as chefs and as people. “It’s a lot of hard work, but the way you feel when you finish can’t be beat.” Thank you to our skilled judges, Martin Barnett, Marzia Molatore and Ed Barbeau, who encouraged up-and-coming pizza competitors to keep working hard and bringing passion to their craft. Barnett, executive director of the Baking Association of Canada, has been involved in the Canadian baking industry since 1977 and with the BAC board for more than 20 years. His wide experience includes running medium-size wholesale and retail bakeries in Victoria, working for the Fairmont Empress Hotel and teaching at Vancouver Island University. In 2018 he launched Seraphina’s Oven, a small artisan baking, training and consulting business. Marzia Molatore, known by many as Mamma Marzia, CANADIAN PIZZA · June 2026

FLAVOUR FUSIONS AND DIVERSITY IN B.C. • Japanese umami meets Neapolitan • Cajun chicken with creole sauce • Italian cuisine meets B.C. terroir • Smoked brisket meets Iranian corn • Pizza version of Lomo Saltado, Peruvian-Chinese dish

is founder of Bella Cibo cooking school in Langley, B.C. Molatore was born in Naples, grew up in northern Italy and moved to Vancouver in 2003. She learned how to cook with passion from her mom, nonna and aunts and is using a social media campaign and her kitchen to teach authentic Italian cuisine to other people since 2003. In 2018 Bella Cibo won the Service Excellence Award from the Langley Chamber of Commerce and in 2020 Molatore published a collection of her family recipes. Ed Barbeau opened his first New York-style restaurant in Bend, Ore., in 2000 and expanded to two stores within one year. Applying his knowledge of Neapolitan pizza learned through lessons in Italy, Barbeau completely changed his recipes and ovens over to suit that style. After several years as owner-operator of Pisanos Wood Fired Pizza, he entered the International Pizza Challenge at Vegas Pizza Expo where he won seven regional titles and second place in 2015 in the non-traditional category. In 2021, he won Best Pizza Overall in non-traditional. He sold his restaurants, moved to Texas where he does occasional consulting for new restaurants or operators needing help with their processes. He recently earned certification and helped judge at this year’s Pizza Expo. Events like this show just how bright the future of Canadian pizza truly is. Thank you to our host and platinum sponsor, Sysco Canada Inc., generous sponsors Lactalis Canada, Handtmann, Fritsch, Lallemand, and exhibitors Seaside Paper Products, for helping make this day of innovation and networking happen. Pizza Summit East is coming up in Toronto on Oct. 19 and next year Pizza Summit West will take place as part of the big Bakery Showcase in Vancouver April 25-26, 2027. See you at the Summits! | CP CanadianPizzaMag.com

Selim Louis Dahmane prepares samples of his award-winning Italian sandwich at the Canadian Pizza Summit West in Port Coquitlam, B.C., June 1.

FEATURE

ELEMENTS OF THE

‘Flavour and texture should come together,’ says co-owner of Mortadella on Main in Vancouver BY COLLEEN CROSS

elim Louis Dahmane describes himself as a “sandwich guy” and he brought that enthusiasm and an ethic of perfectionism to Las Vegas where he won the International Italian Sandwich Championship at Las Vegas International Pizza Expo in March, beating out nearly 50 top sandwich artists from around the world. The competition, sponsored by Galbani, is open to makers of hot and cold Italian-inspired sandwiches seen on a pizzeria, bakery or Italian restaurant menu. Sandwiches can contain any combination of Italian ingredients, sauces, toppings, and/or décor or garnishes on any type of bread, roll, or bun. 16

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ELEMENTS OF A WINNING SANDWICH • Ingredients combine and don’t compete with one another • Texture • Temperature • Appeals to all senses

Dahmane, who won Chef of the Year at the Canadian Pizza Summit West in 2024, told Canadian Pizza in a phone interview in May, that his winning sandwich is on the menu at Mortadella on Main in Vancouver, a restaurant he co-owns with partner Stephen Wiese. “The bread is basically the same bread we use for the pizza al pala, just combined with focaccia,” he said. “It’s focaccia baked on a stone – crispy and airy.” He further described the sandwich as acidic, spicy, smoky with a lot of flavour. It features piquillo agrodolce, which the chef likened to a relish. “It is sweet and sour.” Inside the sandwich are veal and pork meatballs with fontina cheese

on top as well as arugula, Parmigiano Reggiano and fontina cheese, a semisoft to semi-hard cow’s milk cheese known for its buttery, nutty flavor and melting qualities. The final touch is smoked red pepper aioli. “There are a lot of flavours in there,” the chef said. Texture is another important aspect to the sandwich. “The meatballs are very soft, the bread is very crispy,” he said. “Texture is always something I’m trying to aim for. It’s always nice to have a combination of ingredients. I want to create something that’s not flat.” “I’m a sandwich guy. I have memories of eating sandwiches with my father. We always talked about opening a sandwich shop.” He said flavour and texture should come together for the perfect sandwich experience. “Ingredients shouldn’t fight each June 2026 · CANADIAN PIZZA

PHOTO: COLLEEN CROSS, CANADIAN PIZZA

‘PERFECT SANDWICH’

FEATURE

“I’m trying to toast the bread more deeply so that the bread can handle the moisture. When things are hot and cooling down there is some steam and I want to prevent that.” –Selim Louis Dahmane other. Everything needs to combine in one bite,” he said, likening it to notes coming together to create a piece of music. “A sandwich that appeals to all five senses is a winning sandwich.” Temperature also matters. For example, Dahmane said, when you serve cheese, it needs to be warm to release the full flavour. A lot of factors can affect a sandwich’s appeal, including how hot it is. “I’m trying to toast the bread more deeply so that the bread can handle the moisture. When things are hot and cooling down there is some steam and I want to prevent that.” Mortadella opened in Vancouver in October 2025 where

the well-known Pizzeria Farina was previously located. It’s located on Main Street in a high-traffic area. Dahmane appears at Canadian Pizza Summit West in B.C. Dahmane was at the Canadian Pizza Summit at Sysco in Port Coquitlam, B.C., offering samples of the winning sandwich and talking with attendees about his experiences competing during the lunch hour. Dahmane’s sous chef, Nick So, won second place in the Chef of the Year competition at the Summit in Port Coquitlam, B.C., on June 1. A big believer in mentorship, Dahmane coached So and cheered him on. “It’s good to transmit the knowledge. It’s making the industry better. It’s a business perspective. This is how you grow a culture.” Dahmane is excited about the Canadian pizza scene and said events like the Summit can help bring the industry together. “We need more solidarity,” he said. “We’re a big country with small numbers. We can grow, for sure, but we need help.” | CP

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Q&A

SEIZING OPPORTUNITY Listen in on a Q&A with Anthony Vink of Art and Craft Pizza, Lethbridge, Alta. BY COLLEEN CROSS

eing open to opportunity has its benefits. A quick decision has opened up a whole new future for Anthony Vink’s pizza business. Vink owns and operates Art and Craft Pizza with help from his wife Kathleen in Lethbridge, Alta. I met Vink at the Canadian Pizza Summit in Calgary in 2025 and we spoke again at an event called Farmer-Miller-Baker Summit put on by the Baking Association of Canada in Kelowna, B.C., to which Vink had flown out to add to his knowledge about fermentation, sourdough and freshly milled flours. We learned he has a pizza truck business and recently added a brickand-mortar location in downtown Lethbridge. He told me more about his pizza, this exciting transition, how it came about and what considerations went into the new business model. The business serves artisan New York-style pizza cooked on the stone

of a very hot oven using “as many local ingredients as we can source.” They offer a dozen pizzas, including specialty pizzas such as “Pizza Camp” Mushroom featuring ricotta cream sauce, mozzarella, mushrooms and a garlic butter crust. Here are excerpts from our conversation: Did you find the Farmer-MillerBaker event beneficial? I really enjoyed this conference. It was worth the 22 hours I spent out of the house driving and flying. To learn from farmer, millers and other bakers about some of the different wheats and the different processes and milling techniques, and to better understand the products that I use on a daily basis was really special for me.

STREAMLINED MENU BY THE NUMBERS: 7 regular pizzas 6 specialty pizzas 2 lunch slices (meat and vegetarian) 1 appetizer (garlic knots) 1 dessert (cinnamon sugar knots) 4 beverages

Tell me about your pizza style. We say it’s New York-style because people don’t always have the depth of understanding that you do when

‘I was always a little frustrated with the idea that dough is white and pizza dough is white, but grain’s not white.’ 18

@CdnPizzaMag

it’s something that you’re passionate about. I know all the ways that my pizza isn’t New York-style, but out here in southern Alberta, the primary pizza style is Greek pizza pan pizza with a lot of meat often underneath the cheese. The dough sits in the fridge in the pan then comes out. There are fantastic pizzerias that make that style. I bought a wood-fired pizza oven when we moved to Lethbridge and I made Neapolitan pizza for four or five years and then we just found with that last pizza of the night, we didn’t want to put more wood on and have the temperature w drop to 600 degrees and the crust get a little crispier that we preferred. I started making pizza in the house to replicate that. We started selling pizza out of our backyard woodfired oven to pay for a trip to New York to eat pizza. That’s how it all started. People kept coming and they loved the pizza. We bought a food truck. We went with an electric oven. It was just easier. We dialled in a local stone-milled flour, but it’s really high protein content, which made it really hard to stretch. I started blending in a double-zero flour. It’s a really easy flour to work with – very bright white – but I was always a little frustrated with the idea that dough is white and pizza dough is white, but grain’s not white. What’s unique about your dough and sourcing locally? With having a brick-and-mortar now, I’ve been able to make dough practically on a daily basis, to work with the dough and test it a little more easily while not working full time on the side June 2026 · CANADIAN PIZZA

Q&A

PHOTO: COLLEEN CROSS, CANADIAN PIZZA

Anthony Vink, seen here competing at the Calgary Pizza Summit, owns and operates Art and Craft Pizza in Lethbridge, Alta., with wife Kathleen.

trying to run a food truck. I’ve been able to get 100 per cent of the organic stone-milled flour from a ranch north of town. I order it and they mill it and sift it and bring it to me. The flavour is incredible. The art is what you put on the pizza. The craft is the making of the dough, the stretching and the baking. Customers think it’s my craft that does it, but it it’s all the hard work they do on the farm. I just try not to get in the way. I do a hybrid flour. I feed in as much sourdough as I can, and I add a tiny bit of yeast for consistency of lift because I do a long fermentation in the fridge. It’s shockingly hard to use local. It sounds easy: ‘Oh, of course you’ll just use it. It’s right there.’ But it generally costs more than you think it will, it’s CANADIAN PIZZA · June 2026

harder to source and it’s sometimes inconsistent. I understand why people use the big suppliers. You had an opportunity come up to open a brick and mortar. What considerations went into making that fairly quick decision? Yes, a very quick decision. We have an event here in town called Food Truck Friday and it was run by the other local pizza truck, Vesano Pizza, who have since moved and opened a place in Invermere. Things are going great for them. We were the friendliest competition you could possibly have. If they had an event and somebody wanted them, they’d send them to me. They are fantastic people. But them leaving allowed me to get into this event.

It quickly became apparent that all your money is made at the big events. Parking the truck by a park and getting people out helps pay your insurance, your auto insurance, some repairs and, you know, the bills. But any profit comes from those bigger events. And we were limited by how small our oven was on the truck. So, we bought a new oven. We bought another generator. We bought a new fridge to maximize our ability to produce for that event. And then we tried to get into some bigger events. So, we kind of drained the bank account in preparation for that and then heard on social media in October that a local pizzeria downtown had been open for only about a year closed. It came with all the equipment and it was a reasonable lease. We decided that if I’m spending all of my time and energy in a brick-and-mortar, then the truck becomes a marketing tool. As a marketing tool, I only expect it to pay for the fuel while it’s running to run the ovens and to get to events. The staff to work that truck and the cost of owning the truck has to be taken on by the brick-and-mortar shop. I wrote all that out and thought, obviously, I don’t expect to make the same on a Monday as I do on a Friday. I broke down the numbers and said how much do I need? How much would I have to sell? And it seemed like it would work at least pay for itself. June update from Anthony: “We are doing well, the staff are working out really well. The larger more powerful oven completely changed our food truck sales. If we had done it last year I may not of opened a storefront and focused on larger events. “We are seeing an increase 10-15% of our investment in sales at every event we attend. Definitely money well spent. | CP This interview has been edited and condensed for publication. CanadianPizzaMag.com

INDUSTRY EVENT

BUZZ OF BAKERIES Bakery Showcase grows with record numbers, educational features and bread competition BY COLLEEN CROSS

Women in Bakery A panel of inspiring women kicked off Showcase by sharing their career journeys and lessons learned over their career journeys. Constanza Kristen, senior manager, process and packaging, Give and Go/ Mondelez, urged women starting out in baking to make human connections. “If you don’t’ know people, you don’t know business,” Kristen said, noting that, although putting yourself out there can be intimidating, asking questions is a great way to start as “people love to talk.” Elisabeth Brasseur, vice-president, Farinart and SPB Solutions, said the business climate for women has 20

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Bart and Kim Nadherny, co-owners of Son of a Peach Pizzeria in Burlington, Ont., demonstrate how to make their award-winning pizza, garlic knots and other appetizers in the busy demo area.

improved since she started attending trade shows and clients regularly assumed she was the spouse of a colleague rather than co-owner of a respected flour and milling company. “Things have changed. Take heart!” Brasseur advised women starting out. Kate Nugent, culinary arts baking and pastry professor, George Brown Polytechnic, recalled moving “from banking to baking” when a professor suggested she attend a meeting of the then Bakery Production Club of Ontario. She found herself at a table with 10 men wondering if she belonged. After working in several bakeries and as a professor, Nugent is still deeply involved with BAC’s Ontario Chapter and a member of the national board, and a mentor to many students. Kate Tomic, business team director, bakery, Caldic Canada, pivoted from working as a hands-on pastry chef in

BAKERY SHOWCASE, TAKING PLACE APRIL 25-26, 2027, IN VANCOUVER, includes the Canadian Pizza Chef of the Year Competition. Subscribe digitally to Canadian Pizza for the latest updates.

restaurants to a more “sustainable” career in R&D. Tomic praised today’s students as smart and driven, advising them to be open to change and fearless in connecting: “Don’t wait to get involved: introduce yourself.” Rosalyn Hyslop shared how she and husband Blair, who met and worked in Junior Achievement in New Brunswick, bought Mrs. Dunster’s bakery in 2014. “We wanted to own a business,” said Hyslop, co-owner and co-CEO. She recalled the bank calling them “too aggressive” in growing the business and proving the bank wrong by growing by 35 per cent in the first year on top of recovering the business’s existing losses at the time of sale.

Desserts panel explored trends and attitudes A panel discussion on dessert trends moderated by Martin Barnett, June 2026 · CANADIAN PIZZA

PHOTO: TARA JACOBS

he Baking Association of Canada’s annual conference and trade show, held May 3-4 at the Toronto Congress Centre, saw record registration of more than 3,000 bakers and members of the industry gather for networking, product sampling and consultation with 200 exhibitors, demonstrations, education sessions and the first national Bakery Cup of Canada competition. Several dynamic sessions highlighted smart and talented creators and operators in the industry.

INDUSTRY EVENT

executive director of the BAC, featured Ryan Mallin, head chef at RMP Bakehouse at Pearl Morissette in Jordan, Ont., Hans Juarez, pastry chef at Quails’ Gate Winery in Kelowna, B.C., David Haman, professor at George Brown Polytechnic, and Joanne Yolles, a celebrated pastry chef at Toronto’s Scaramouche and other restaurants who now teaches private classes. Mallin observed that Canadians are demanding whole wheat even in their indulgences, while Suarez said his customers are looking for vegan options – a challenge that means finding egg substitutes. Haman identified a shift away from haute pastry such as entremets toward desserts with substance. As he put

it, “People want substance and grit as opposed to air and gelatin.” Panellists agreed that new bakers and pastry chefs need to master basic skills before experimenting and that learning new trends and techniques is a good thing, as long as “you know where the trend came from,” in the words of Suarez. Yolles said she enjoys using social media as a learning tool to discover new techniques but finds that trendy desserts don’t always suit her strengths. “Keep your identity and stick to what you’re good at,” she advised.

Advice for new bakery entrepreneurs In a starter guide to opening your bakery, Kimberly Houston and

Scott Calvert of the Retail Bakers of America walked novice bakers through key points in their Business of Baking program. Houston and Calvert urged bakers to raise their prices as needed, or set them high from the start, to cover their costs. Calvert cautioned bakers to base prices on cost formulas and not competitors’ prices, which may have been set based on imperfect assumptions or on a whim. Houston recommended starting with eight to 12 items and perfecting them and to “never open with a chocolate chip cookie because everyone has their own favourite version and you will never match that.” Calvert urged new owners receiving financing to make sure

they have the option to pay off a loan all at once without penalty. Houston emphasized that your brand is not just a logo or a product. “Your brand is how you present yourself,” she said, adding that this permeates every aspect of your business, including how you transport your products. “It’s what you want people to say about your business.”

Deep dive on cake textures Our perceptions of texture are subjective, but using a common language to describe texture can help you home in on your customers’ needs and upsell using a characteristic that is growing in importance for consumers. This was a takeaway from an

Pizza makers CALLING ALL CANADIAN

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OCTOBER 19, TORONTO

Bring your team for a fun, high-energy day out

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INDUSTRY EVENT

Casasanta held an exciting oven giveaway and social media promotion through the Mobile Memories trailer. Award-winning Boa Bakery and Mercasa Italian Eatery served slices nearby at their booth.

Panel features savvy independent retail bakery leaders A dynamic panel brought together some of Canada’s most successful artisan bakery owners – each with a unique business model – for an inspiring, forward‑looking conversation. Expertly guided by Marissa Sertich, executive director of the Retail Bakers of America, the in-depth session explored how independent bakeries organize, identify and grow their bakery operations while navigating a challenging retail landscape. Panellists were Kate Cram, owner, Red Seal baker and entrepreneur, Old Town Bakery and Wild Poppy Market, Nanaimo, B.C.; David Baxter, owner, Circles and 22

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John Paul Deleo, Tre Mari Bakery, and Bart Nadherny, Son of a Peach Pizzeria, met and talked shop after Nadherny’s demonstration.

Squares Bakery, Toronto; and Junelle Casalon, co-owner of Castle & Coal in Toronto. The speakers identified labour as a shared concern but were optimistic about future projects and growth. Baxter said there is a big opportunity for independent retail bakeries to gain customers based on high-quality products and service: “There’s a lot of people who want something better than 75-per-cent good enough. If you’re able to give them that

80 to 95 per cent of how good something can be on a consistent level, I think there’s just a lot of opportunity there.” Cram is excited the general public seems to respect what bakeries do: “I don’t know if social media has added to that, but people know a lot about sourdough. They’re excited about lamination. They’re excited to try things. They’re recognizing that in what you’re doing and excited to see it. That fuels us to try to do more and more.”

Casalon shared details of a successful initiative: “I’m excited about our dessert tastings at the shop. Before we started, I wondered if people would be willing to come out and pay $95 for like five desserts. . . . It’s showing them they don’t need to go to a fine-dining restaurant to eat these kinds of desserts and see these kinds of plates. At the same time, I kind of want to challenge myself and my team. At the end of the day, you get to talk to people, get their feedback and they leave with a goodie bag.”

Demonstrations touched on techniques, flavours and reducing waste and food costs The show featured demonstrations by Jamie Brown of Boeker Sourdough of Germany on evaluating the taste of sourdough, Reid McEachran and certified master chef Ed Reinwald of Ardent Mills on incorporating the company’s cocoa alternative into cakes, muffins and other baked products in order to lower cost of production, celebrity cake artist April Julien June 2026 · CANADIAN PIZZA

PHOTOS: TARA JACOBS, COLLEEN CROSS, BAKERS JOURNAL

interactive education session presented by Puratos. Puratos’ research suggests 72 per cent of North Americans like to try food with different textures and 64 per cent like to try food in new formats. Chef Pedro Sousa, a pastry chef and Technical Advisor at Puratos, discussed patisserie trends and ways to describe cake in the context of the company’s Cake Texture Collection, a curated showcase from around the world designed to help baking professionals understand and appreciate the diversity of textures and use a common language to describe them. The takeaway for bakeries? It’s important to be aware of the nuances of texture. A customer may notice and be disappointed by the texture of a cake or product. They may also be surprised and delighted by a cake texture and enjoy a greater feeling of indulgence.

INDUSTRY EVENT

on tips for making hyper-realistic cakes that resemble everyday objects, Canadian Pizza Chef of the Year Bart Nadherny on how to make award-winning sourdough pizza and incorporate brioche dough into garlic knots to reduce product waste, and Julien Bruyer of Team Canada on variations of modern pain au chocolat, featuring new flavours, stencil print design, bicolour technique, shapes and scoring.

Competition shines light on innovative professional bakers The Bakery Cup of Canada competition tested the skills of professional bakers in making specialty breads, croissants, baguettes, viennoiserie and an artistic showpiece from start to finish in just seven hours under the watchful eyes of judges. Florent Lehmann, owner of Le Duo Choc. patisserie in Candiac, Que., and assistant Félix Jeandot were the overall winners in the Bakery Cup competition, which was presented by the BAC and organized by Alan Dumonceaux, a renowned competitive baker, expert in sourdough and lamination, coach and head of the BAC’s education committee. Lehmann and Jeandot won awards in the individual categories of best specialty bread, baguette and croissant. Jeandot also earned a nod as outstanding assistant. Lehmann recently competed as a member of Team Canada, who won the Americas selection of the Coupe du monde de la boulangerie, or Bakery World Cup, and went on to place fifth in the world at the finals in Paris in January. Ilynna Lam and assistant

Aidria Quilty won best viennoiserie and artistic showpiece categories. Lam is pastry chef at XIX Nineteen in St. Albert, Alta., and an instructor in NAIT’s baking and pastry program where Quilty is a student. The awards come with cash prizes, trophies and, for Lehmann and Jeandot, the opportunity to qualify and compete at the 2027 Mondiale du pain in Nantes, France. Dumonceaux, a world baking expert with Skills Canada and coach of Team Canada, praised the hard work, creativity and adaptability of the four teams competing. He emphasized the sacrifices made by team members, who work full time, practised on their own time over several months and travelled to the competition at their own expense. He noted the finished products reflected a full range of savoury and sweet flavours. Addressing the BAC’s annual general meeting during the conference, Dumonceaux said competitions directly elevate the industry by encouraging bakers to advance their skills and by channelling those learnings and the resulting innovation directly into their own bakeries and into the schools. As an example, he taught his students how to make a high-quality croissant using the formula and techniques perfected by the competitive bakers.

to see seats filled up. He said it’s important to gather as an industry. “Bakers love to network and often don’t get the opportunity, so anytime an organization can provide that, it’s a great thing. It’s important for them to see in person what’s new in equipment, ingredients and services. A handshake cannot be done virtually.” The next Bakery Showcase will take place April 25-26, 2027, in Vancouver. It will include a Canadian Pizza Summit and Chef of the Year Competition. “We have lots of exciting plans for 2027 and expect this to be a truly international show with participation from the Pacific Rim and beyond,” Barnett said. Thank you to our Showcase

sponsors: BakeMark, AB Mauri, Paperless Forms by Datahex, Puratos, FCC, Ardent Mills, Lallemand, and Les Margarines Thibault, and to our Bakery Cup of Canada sponsors. And thank you to our competition sponsors, Lallemand, platinum sponsor; Arla Pro, gold sponsor, Les Moulins de Soulanges, bronze sponsor, and to CCMB/Chicago Metallic, our pan sponsor, and Puratos, our ingredient sponsor, and in-kind equipment, supplies and ingredient providers G. Cinelli Esperia, Rondo, MiWe, Humber Polytechnic, Casasanta/LC Bakery, Caldic and K2 Milling. Watch for more articles about Bakery Showcase sessions online at bakersjournal.com. | CP

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MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry ADM MILLING AND BAKING SOLUTIONS CANADA 7585 Danbro Crescent Mississauga ON L5N 6P9 e-mail: harvestedgeflourbooking@ adm.com Website: www.adm.com Description: Our portfolio has everything you need to develop differentiated crusts consumers seek. From thin crust to Romano style, we have flours like our HarvestEdge™ Bakers Roses, HarvestEdge™ Three Stars and our HarvestEdge™ complete pizza mix and custom blends. ADM can bring you that edge in the pizza market.

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AMF BAKERY SYSTEMS 1025 Cabana Street Sherbrooke QC J1K 2M4 Tel: 800-BAKERS-1 e-mail: sales@amfbakery.com Website: www.amfbakery.com Description: Bakeries around the world partner with AMF Bakery Systems for best-in-class unit equipment and complete system solutions that drive enduring success. We work alongside our customers to produce better food for families around the world while creating better lives for our teammates, families, customers, and communities. Through our unified family of brands, specialized experts deliver continuous innovation from mixer to marketplace - improving efficiency, reducing waste, and enhancing product quality across every step of the baking process. We develop fully integrated production lines for a wide range of baked goods including soft bread and buns, artisan bread and rolls, pizzas, flatbreads, cakes, pies, pastries, croissants, and more. With global reach and local presence, our teams are already in your region – delivering rapid response, unmatched service, and connected, on-demand support solutions. Anytime. Anywhere. AMF is proudly a Markel Group company.

ARDENT MILLS ULC 27 Reid Dr. Mississauga ON L5M 2B1 Tel: 855-407-4906 e-mail: info_ca@ardentmills.com Website: www.ardentmills.ca Description: Ardent Mills is the premier flour-milling and ingredient company, committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, and keto-friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localised support, scale, insights and unmatched expertise you need to stand out and help grow your business. Ardent Mills Canadian headquarters are in Mississauga, Ontario, with facilities located throughout Canada, the U.S., and Puerto Rico. ARLA FOODS CANADA INC. 329 Shipwell St Vaughan ON L4K 2G9 e-mail: dillon.crawford@arlafoods. com Website: www.arlafoods.com Description: One of Canada’s largest manufacturers and importers of specialty cheese under the Castello, TreStelle, Puck, and Arla Brands.

ATLANTIC PACKAGING PRODUCTS 111 Progress Ave Scarborough ON M1P 2Y9 Tel: 800-268-5620 e-mail: tatiana_pogrebinskaya@ atlantic.ca Website: atlantic.ca Description: Atlantic Packaging Products is a privately owned Canadian company founded in 1945 in Toronto. Over the years, it has been transformed into a group of companies serving customers across North America by applying a forward-thinking vision, sustained investment into the business, and a customer-focused approach. As a North American leader in innovative and sustainable packaging, Atlantic Packaging group of companies offers solutions ranging from corrugated and decorative packaging to recycling services and paper bags. With headquarters in Canada and divisions in the United States, the Atlantic Packaging group of companies is committed to consistently meeting customers’ expectations through collaboration, innovation, and lasting partnerships. Canadian Operations: Atlantic Packaging Products (ON), Mitchel Lincoln (QC) U.S. Operations: York Container (PN), Skybox Packaging (OH), BlackHawk Corrugated (IL), Champion Container Corp (IL), Standfast Group (IL)

June 2026 · CANADIAN PIZZA

BUYERS GUIDE BE SWEET INC 1551 Ballyclare Drive Mississauga ON L5C 1J4 e-mail: mfleury@besweetinc.ca Website: besweetproducts.ca Description: Be Sweet manufactures a full line of honey alternatives. Our flagship product looks and tastes, cooks and bakes exactly like honey but at half the cost, won’t crystallise and contains no artificial flavours. Our Vegan/ Organic Honey the only vegan honey on the market that actually looks and tastes exactly like honey and is also organic. And finally, we have just launched Mario’s Hot Honey which has a pleasant up-front honey flavour with an intense hit of heat on the back end. It has a bright orange/red colour like the spice extract used to make it. It sells for one third the price of most hot honeys on the market, providing huge savings. All of our products are packed in inverted bottles with large drip-free caps, reducing dispensing time, waste and mess. Also available in 3 Kg jugs with easy-to-use handle and large opening for quick dispensing. All of our products are proudly made here in Canada. BELLARISE 236 N Chester Ave, Suite 200 Pasadena CA 91106 Tel: 855-871-6100 e-mail: info@bellarise.com Website: bellarise.com Description: Established in North America in 2012 by Pak Group, Bellarise® produces a fully integrated range of baking solutions that includes top-quality yeasts, dough conditioners, softeners, application improvers, bases, emulsifiers and pastry ingredients. Bellarise® leverages almost a century’s worth of Pak Group’s experience serving bakeries in over 130 countries, and specializes in clean label, non-GMO, and organic ingredients centered on quality, service, and value. Please visit Bellarise.com to see how Bellarise® can help your breads “Rise to a Higher Standard.”

CANADIAN PIZZA · June 2026

CAN AM INGREDIENTS 65 Harbour Square, APT 306 Toronto ON M5J 2L4 e-mail: joe@canaminc.ca Website: canamingredients.com Description: Can Am ingredients began operations in 1991 as a industrial ingredient supplier, predicating on quality ingredients, delivered through superior service. Can Am ingredients is one of the largest gluten distributers in Canada & welcome any opportunity. Thank you & we look forward to hearing from you. CONTINENTAL FOOD PRODUCTS 20 Anderson Blvd. Uxbridge ON L9P 0C7 e-mail: anthony@continentalfoods.ca Website: www.continentalfoods.ca Description: Pizza Supplies

FAEMA CANADA 672 Dupont Street, Suite 201 Toronto ON M6G 1Z6 Tel: 877-323-6226 e-mail: info@faema.ca or info@ euromilan.com Website: www.faema.ca Description: Importer and distributor for Moretti Forni, commercial electric and gas pizza ovens. As well, CEKY Wood/ gas fired brick rotating and static ovens. We also carry a complete line of espresso/cappuccino machines for cafe/pizza parlor, include complete range of pasta and gelato equipment. We welcome customer to test equipment at our state-of-the-art Culinary Academy locate at 672 Dupont Street, Toronto, Ontario.

FRITSCH - MULTIVAC CANADA 6 Abacus Rd Brampton ON L6T 5B7 Tel: 770-264-1170 e-mail: sales@ca.multivac.com Website: www.fritsch-group.com Description: For over 100 years, FRITSCH has been at the forefront of manufacturing world-class dough processing equipment, enabling our customers to produce premium products on an industrial scale. As part of the MULTIVAC group, we are making significant investments to ensure we continue to meet and exceed the demands of our customers and their marketplaces. Known worldwide for groundbreaking, innovative solutions underpinned by proven and reliable technology, our portfolio includes equipment suitable for every size of business - from compact sheeters, ideal for small bakeries, to industrial-scale complete dough processing lines. Our World of Bakery Innovation facility in Brampton, Ontario, features mixers, ovens, a proofer, and a complete FRITSCH sheeting and make-up line, as well as MULTIVAC packaging and labelling equipment, enabling customers to trial and develop new products confidentially without impacting their production facility.

HANDTMANN CANADA LTD. 654 Colby Drive Waterloo ON N2V 1A2 e-mail: info@handtmann.ca Website: www.ca.processing. handtmann.com Description: Handtmann Canada is a leading global technology solutions provider to the food processing industry. We specialize in portioning, dough dividing, depositing, forming & filling equipment for bakery, dairy, meat, and more. Handtmann solutions provide practical value with innovative design, the strictest manufacturing standards and rugged processing technology known for operational accuracy, safety and reliability. The Handtmann group is a family owned business established and headquartered in Biberach, Germany since 1873. HORMEL FOODSERVICE 2400-33 Bay Street Toronto ON M5G 2T6 e-mail: contact@hormel.com Website: hormelfooservice.com/ca Description: For more than 125 years, Hormel Foods has been providing quality protein solution. Continuing this heritage, Hormel Foodservice Canada is committed to helping operators navigate daily challenges without compromising on quality. We deliver consistent, high-yield proteins designed to reduce prep time and control costs ensuring you serve the reliable excellence your customers expect, every time.

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BUYERS GUIDE

LACTALIS CANADA FOODSERVICE 405 The West Mall, 10th Floor Etobicoke ON M9C 5J1 e-mail: foodservicesales@ca.lactalis.com Website: www.lactalisfoodservice.ca Description: YOUR CULINARY COMPANION. At Lactalis Canada Foodservice, our mission is to elevate culinary experiences by empowering our Foodservice partners with a diverse portfolio of high-quality dairy products from trusted, awardwinning brands. Locally crafted and globally recognized, we collaborate closely with chefs and operators as their culinary companion — transforming challenges into opportunities and inspiring creativity in every kitchen. LALLEMAND BAKING 1620 rue Prefontaine Montreal QC H1W 2N8 e-mail: baking@lallemand.com Website: www.lallemandbaking.com Description: Lallemand Baking is a supplier of quality baker’s yeast and baking ingredients. With more than 100 years of baking experience and application development, our evolutionary mindset of drives customer value by providing innovative baking solutions. From a wide portfolio of baker’s yeast products to enzyme-based solutions dough development, we offer customized solutions for the pizza market. Lallemand Inc. a privately-held Canadian company is a leading developer, producer and marketer of yeasts, bacteria and other microorganisms serving the baking, winemaking, distilling, ethanol, brewing, animal nutrition, dietary supplements, food, fermentation, pharmaceutical and plant care industries.

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LESAFFRE CORPORATION 7475 West Main Street Milwaukee WI 53214 e-mail: m.ceren@lesaffre.com Website: www.lesaffrebaking.com Description: Lesaffre Corporation is a manufacturer of high quality Yeast and Dough Conditioners, which will provide: flavour, strength and the security to support your quality products.

MIMI FOODS- ARTISTIC DOUGH PRODUCTS 1260 Creditstone Rd. Vaughan ON L4K 5T7 e-mail: info@mimifoods.ca Website: www.mimifoods.ca Description: MiMi Foods is a specialized, wholesale dough manufacturer. Both BRC and HACCP certified, CFIA, and FDA approved facility. MiMi Foods is one of the few manufacturers that offer custom formulations. Our product line consists of Pizza Dough Balls in various sizes and many flour blends - Ciabatta - Flatbreads - Focaccia (variety) - Panuozzo Breads + Slider Buns - Roman Style Crusts (a 24 hour fermented dough, hand-stretched and stone baked crusts and baguettes) Pizza Crusts, Retail Ready packs, serving the foodservice, retail, and industrial industries. We pride ourselves in being unique in offering the option of custom formulations to our customers so you can differentiate yourself from your competitors. The perfect product may yet to be developed, so let our R&D team know what you’re dreaming of to give you a one-up on your competition. Contact us for further details! Buon Appetito! Winner of the Canadian Grand Prix Innovation Award for Excellence in Ethnic Product!

NILFISK 240 Superior Blvd Mississauga ON L5T 2L2 Tel: 800-668-8400 e-mail: canadainfo@nilfisk.com Website: nilfisk.ca Description: For over 120 years, Nilfisk has helped pizzerias maintain clean, safe, and efficient operations with professionalgrade vacuum and floor care solutions designed for demanding back-of-house environments. Our industrial vacuums capture fine flour dust, grease particles, and debris to reduce slip risks and support indoor air quality, while solutions for combustible dust help mitigate potential hazards in highvolume food prep areas. Nilfisk floor scrubbers and sweepers keep dining areas, kitchens, and entryways spotless and customerready. For tougher tasks, our specialized systems support safe cleaning around hot ovens and hard-to-reach equipment, helping extend asset life and reduce downtime. With durable, easy-to-use equipment, Nilfisk enables pizzerias to meet hygiene standards, protect staff, and deliver a consistently clean experience.

P&H MILLING GROUP – A DIVISION OF PARRISH & HEIMBECKER LTD. 1060 Fountain Street North Cambridge ON N3E 0A1 Tel: 800-621-0588 e-mail: sales@phmilling.com Website: www.phmilling.com Description: As the largest Canadian milling company, the P&H Milling Group is comprised of seven flour mills strategically located across Canada, with our new state-of-the-art milling facility scheduled for completion by the fall of 2026 in Red Deer County, Alta. Functioning together as a national cohesive unit, we offer 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. We package and ship our products in a variety of sizes ranging from bags to bulk. Contact Sales & Customer Service: 1-800-621-0588 Products: Hard Flour; Soft Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; CerealBran, Wheat Germ; Pulse: Pea Protein; Pea Flour; Pea Starch; Pea Fibre, Fava Bean Protein

June 2026 · CANADIAN PIZZA

BUYERS GUIDE PROLUXE CANADA 2220 Argentia Road, Unit 7 Mississauga ON L5N 2K7 e-mail: info@ishidacanada.ca Website: www.proluxe.com Description: Proluxe is a leading manufacturer of food preparation and cooking equipment designed for the most demanding commercial kitchens. From dough presses and grills to ovens and toasters, we make commercial kitchens more efficient through technology and innovation, without sacrificing food quality. PURATOS CANADA 520 Slate Drive Mississauga ON L5T 0A1 e-mail: info.canada@puratos.com Website: www.puratos.ca Description: Puratos is an international group, which offers a full range of innovative products and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate.

QUANTUM TECHNICAL SERVICES 9524 West Gulfstream Road Frankfort IL 60423 e-mail: info@q-t-s.com Website: www.q-t-s.com Description: Quantum Technical Services manufactures high speed, automated target sauce applicators, waterfall and target topping applicators, granular applicators, and slicer-applicators. Primarily used in the pizza industry, our topping equipment can be used to apply sauce, cheese, IQF ingredients, streusel, crumb, dry ingredients, and many other ingredients. Quantum has supplied production equipment to small wholesalers and the largest pizza producers in the market since 1991. We offer standard production systems and have an excellent engineering team capable of custom designing equipment for any production requirements. Featuring high speed, non-contact application, Quantum Target Sauce Applicators are capable of applying a consistent pattern of sauce leaving the border free. High quality and extremely accurate weight control are features of all Quantum sauce equipment.

REISER (CANADA) LTD. 8 Dobbin Drive Dundas ON L9H 0C9 e-mail: salescn@reiser.com Website: reisercanada.ca Description: From pizza dough dividing to topping production, from cheese shredding and depositing to vacuum and modified atmosphere packaging, Reiser is the one supplier that pizza producers trust for better, smarter processing and packaging solutions. SEASIDE PAPER PRODUCTS 9999 River Way Delta BC V4G 1M8 Tel: 877-946-1886 e-mail: info@seasidepaper.com Website: www.seasidepaper.com Description: Seaside Paper Products is Canadian manufacturer of many disposable paperboard foodservice products including Pizza Box Liners, Pizza Slice Boxes & Trays, Takeout Boxes and more!

SPRINGER’S MEATS INC. 544 Parkdale Ave N. Hamilton ON L8H 5Y7 Tel: 888-824-3012 e-mail: walterjr@springersmeats.com Website: www.springersmeats.com Description: Located in Hamilton, Ontario, Springer’s Meats Inc. is family-owned and operated business that has been proudly crafting top-quality pizza toppings for decades. Crafted from the highest quality meats, Springer’s pizza toppings are the obvious choice for pizza perfection. Whether you prefer sliced, diced, or shredded, or our extensive Halal offerings, our toppings ensure optimum coverage, making every slice the best slice. Springer’s pizza toppings are pre-cooked and ready-to-go, so you can effortlessly make every pizza great. Unlike other toppings, ours don’t shrink as much during cooking, releasing less grease and leaving behind only the exceptional taste you expect. Choose Springer’s for a topping experience that transforms every pizza into a masterpiece.

A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.

MASTERING PIZZA Scan code to buy this book

In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision. The recipes— gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. $39.99 | Item#0399579226

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CANADIAN PIZZA · June 2026 PZ_BOOK_NEWJUNE26_BAS.indd 1

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2026-06-08 2:32 PM

BUYERS GUIDE

PIZZA EQUIPMENT Automated Pizza Eqpt. AMF Bakery Systems FRITSCH - MULTIVAC Canada Handtmann Canada Ltd. Proluxe Canada Quantum Technical Services Reiser (Canada) Ltd.

Automation Controls FRITSCH - MULTIVAC Canada

Bagel Equipment

Handtmann Canada Ltd. Reiser (Canada) Ltd.

Calzone Eqpt.

Handtmann Canada Ltd. Reiser (Canada) Ltd.

Cappuccino Eqpt. FAEMA Canada

Cheese Handlers

Reiser (Canada) Ltd.

Coffee Eqpt.

FAEMA Canada

Conveyors

AMF Bakery Systems FRITSCH - MULTIVAC Canada Handtmann Canada Ltd. Quantum Technical Services

Dishwashing Eqpt. FAEMA Canada

Dispensers

Equipment

AMF Bakery Systems FAEMA Canada FRITSCH - MULTIVAC Canada Handtmann Canada Ltd. Nilfisk Quantum Technical Services Reiser (Canada) Ltd.

Handtmann Canada Ltd. Quantum Technical Services Reiser (Canada) Ltd.

Espresso Eqpt.

Dough Eqpt.

Frozen Dessert Eqpt.

AMF Bakery Systems FAEMA Canada FRITSCH - MULTIVAC Canada Handtmann Canada Ltd. Proluxe Canada Reiser (Canada) Ltd.

Dough Mixers

AMF Bakery Systems FAEMA Canada FRITSCH - MULTIVAC Canada

FAEMA Canada

Panzarotti Eqpt.

Grinders

Pasta Eqpt.

FAEMA Canada FRITSCH - MULTIVAC Canada Handtmann Canada Ltd. Reiser (Canada) Ltd.

Manual Cutting Equipment FAEMA Canada

Meat Nugget Forms

FAEMA Canada

Ovens

Handtmann Canada Ltd. FAEMA Canada

Pizza Making Eqpt.

AMF Bakery Systems FAEMA Canada Handtmann Canada Ltd. Proluxe Canada Quantum Technical Services Reiser (Canada) Ltd.

Refrigeration Sys. FAEMA Canada

Refurbished Eqpt.

Handtmann Canada Ltd.

AMF Bakery Systems FAEMA Canada Proluxe Canada

Restaurant Eqpt.

Packaging Eqpt.

Scales

FRITSCH - MULTIVAC Canada Reiser (Canada) Ltd.

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Packaging Machinery

FAEMA Canada Handtmann Canada Ltd.

Mobile Kitchens

FOR YOUR PIZZA BUSINESS

AMF Bakery Systems PZ_Handtmann-EyeCat_June26_CSA.indd 1 FRITSCH - MULTIVAC Food Processors Canada Reiser (Canada) Ltd. Reiser (Canada) Ltd.

Reiser (Canada) Ltd.

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THE NEW STANDARD

FAEMA Canada Proluxe Canada

Slicers/Dicers

Quantum Technical 2026-05-21 1:34 PM Services Reiser (Canada) Ltd.

Tables

FAEMA Canada

Toasters

Proluxe Canada

Tortilla Eqpt.

AMF Bakery Systems Handtmann Canada Ltd. Proluxe Canada Reiser (Canada) Ltd.

Trays

FAEMA Canada

Used Eqpt.

Handtmann Canada Ltd. Reiser (Canada) Ltd.

Utensils

FAEMA Canada

Weigh Scales

Handtmann Canada Ltd.

Handtmann Canada Ltd. Proluxe Canada

2026-06-09 7:54 AM

June 2026 · CANADIAN PIZZA

BUYERS GUIDE

FOODS & INGREDIENTS Appetizers

MiMi Foods- Artistic Dough Products

Baking Ingredients

ADM Milling and Baking Solutions Canada Ardent Mills ULC Bellarise Can Am Ingredients Lactalis Canada Foodservice Lallemand Baking Lesaffre Corporation P&H Milling Group – A Division of Parrish & Heimbecker Ltd. Puratos Canada

Baking Powder

Lallemand Baking Lesaffre Corporation

Beverages (cold) Lactalis Canada Foodservice

Beverages (hot) FAEMA Canada

Bread Products

ADM Milling and Baking Solutions Canada Ardent Mills ULC Can Am Ingredients MiMi Foods- Artistic Dough Products P&H Milling Group – A Division of Parrish & Heimbecker Ltd. Puratos Canada

Breading

Ardent Mills ULC

Cheese

Arla Foods Canada Inc. Lactalis Canada Foodservice

Cheese Alternatives Lactalis Canada Foodservice

Crust Mixes

ADM Milling and Baking Solutions Canada Ardent Mills ULC P&H Milling Group – A Division of Parrish & Heimbecker Ltd.

Crusts

Dairy Products Lactalis Canada Foodservice

Desserts

Lactalis Canada Foodservice Puratos Canada

Dough

Ardent Mills ULC Lesaffre Corporation MiMi Foods- Artistic Dough Products P&H Milling Group – A Division of Parrish & Heimbecker Ltd.

Flavours

Bellarise Lesaffre Corporation Puratos Canada

Flour

ADM Milling and Baking Solutions Canada Ardent Mills ULC Can Am Ingredients FAEMA Canada P&H Milling Group – A Division of Parrish & Heimbecker Ltd.

Ardent Mills ULC MiMi Foods- Artistic Dough Products P&H Milling Group – A Division of Parrish & Heimbecker Ltd. Puratos Canada

Foods & Ingredients

ADM Milling and Baking Solutions Canada Ardent Mills ULC Arla Foods Canada Inc. Bellarise Continental Food Products FAEMA Canada Hormel Foodservice Lactalis Canada Foodservice Lesaffre Corporation MiMi Foods- Artistic Dough Products P&H Milling Group – A Division of Parrish & Heimbecker Ltd. Puratos Canada Quantum Technical Services Springer’s Meats Inc.

Frozen Baked Goods

MiMi Foods- Artistic Dough Products

Frozen Pizza

MiMi Foods- Artistic Dough Products Quantum Technical Services

Meat Products

Hormel Foodservice Springer’s Meats Inc.

Mixes

ADM Milling and Baking Solutions Canada Ardent Mills ULC Bellarise Puratos Canada

Prepared Foods

MiMi Foods- Artistic Dough Products

Salad Dressings

Quantum Technical Services

Sandwich Items

MiMi Foods- Artistic Dough Products

Snack Foods

MiMi Foods- Artistic Dough Products

Soy Products

Can Am Ingredients

Syrups

BE SWEET INC

Toppings

Hormel Foodservice Springer’s Meats Inc.

Yeast

Bellarise Lallemand Baking Lesaffre Corporation

Meatballs

Hormel Foodservice

SUPPLIES & SERVICES Bags

Cleaning Products

Lids

Boxes

Containers

Packaging Supplies

Atlantic Packaging Products Atlantic Packaging Products Seaside Paper Products

Brushes

FAEMA Canada

CANADIAN PIZZA · June 2026

Nilfisk

Atlantic Packaging Products Seaside Paper Products

Dough Boxes

FAEMA Canada

Seaside Paper Products Atlantic Packaging Products Seaside Paper Products

Paper Products

Atlantic Packaging Products Seaside Paper Products

Pizza Pads

Seaside Paper Products

Supplies & Services

Atlantic Packaging Products

Trays

Atlantic Packaging Products Seaside Paper Products

Services

Atlantic Packaging Products

CanadianPizzaMag.com

MAKING DOUGH WITH DIANE BY DIANE CHIASSON

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality, and retail operators increase sales for more than 35 years by providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338 or send her an email at chiasson@ chiassonconsultlants.com or visit www.chiassonconsultants.com.

Ways to drive international tourists to your pizzeria

he peak travel season brings international tourists looking to experience local culinary scenes. For independent pizzerias, this seasonal surge presents a prime opportunity to drive high-margin dinner service, late-night slice sales and patio traffic. Here are seven tactical strategies to drive international tourist traffic to your pizzeria this summer. 1. Maximize digital curb appeal Focus on making your footprint efficient and cohesive. Tourists rely heavily on search and mapping tools. Make sure international travellers can find you. Claim and update your Google Business Profile, make sure your Apple Maps listing is accurate and monitor your TripAdvisor page. Make sure your Google Maps listing includes clear pins and categories (for example, “pizzeria,” “gluten-free pizza,” “Italian restaurant”). High-quality photos and updated summer hours are crucial for tourists who rely on their phones. Always update your operating hours, add high-quality photos of your pizzas and clearly list whether you have English-speaking staff or a multilingual menu. Tourists often research their food destinations before they arrive. Use highly visual platforms like Instagram and TikTok to showcase your vibrant, culturally diverse pizzas. Tag your city, town or neighbourhood’s tourism hashtags and consider adding short captions in different languages. Have a scannable QR code in your window that links to a translated menu or use easily understandable photo menus. Put your gourmet pies in front of thousands of potential customers by posting high-quality photos and videos. Share behind-the-scenes content to 30

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showcase your dough-tossing process. Use local hashtags (#YourCityPizzeria, #LocalPizzaJoy). Run giveaways and contests to boost engagement, and interact with customers through monitoring and responding to online comments, direct messages, and reviews.

Update your operating hours, add high-quality photos of your pizzas and clearly list whether you have Englishspeaking staff or a multilingual menu.

2. Use geotargeted social feeds Use Instagram and TikTok’s location tags to reach people currently in your area. Use these platforms to highlight the heritage, origin story, and traditional baking methods behind your international toppings and crusts. Run hyper-local targeted ads that showcase your pizzeria’s unique esthetic or signature slices. Partner with local travel influencers to put your pizza shop on the map for out-of-town foodies. 3. Simplify ordering Remove the guesswork for tourists. Offer clear, translated menus. Do this by printing a few laminated, multilingual menus or by placing a QR code on tables or at the counter that links to a translated digital menu. Small visual cues can make international customers feel welcome. Use universal icons (such as dairyfree or gluten-free symbols) on your menu tags and price lists. Provide a QR code at the register that links to a translated menu. Ensure your menu boards and ingredient descriptions are easy to understand for non-native speakers, using photos and ingredient lists to bridge language gaps. 4. Create grab-and-go slice packs Tourists are often on the move. Prepare special sampler boxes, travel-friendly slice assortments or picnic-ready combos. Items that are easy to carry while

walking or make great quick meals to take back to their hotels are highly attractive to travellers. Package your bestselling pies in easy-to-carry boxes or insulated bags for customers and offer bottled water or craft soft drinks for picnickers. 5. Offer a regional showcase pie International visitors are usually looking for authentic, local experiences. Introduce a seasonal summer feature that highlights local ingredients or create a unique fusion pizza that bridges your pizzeria’s specialty with globally recognized flavours. By incorporating recipes and toppings from around the world, your shop provides unique eats and celebrates the heritage and traditions of different cultures. Tourists want to experience local specialties! Feature regional ingredients or local flavours on a “must-try” item. 6. Accept frictionless global payments International travellers rarely carry local cash. Make sure your POS system supports contactless payments such as Apple Pay and Google Pay. Nothing frustrates a traveller more than discovering their preferred payment method isn’t accepted. Upgrade your point-of-sale system to accept contactless payments via mobile wallets like Apple Pay and Google Pay, chip cards from global issuers such as Visa, Mastercard, and American Express, and international tap-and-go cards. 7. Tell your culinary backstory Feature the heritage behind your pizzas. Display small, charming signs explaining the history of your signature international recipes, such as where the flour or tomatoes are sourced or the cultural significance of the toppings. International visitors love finding a taste of home or experiencing authentic local culture. | CP June 2026 · CANADIAN PIZZA

Deliver Pro Results with Saf Pro® Stay Ahead of Changing Demands

As challenges like clean label ingredients, regulatory changes, and product reformulations continue to rise, bakers know there’s little margin for error—and consistency is key. Supported by a network of baking experts with 170+ years of experience, the Saf Pro® portfolio gives you the conﬁdence to meet consumers’ evolving expectations.

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