Editor’s Letter: August/September 2010

I have been lured from my office in the middle of the day by the mere
promise of a cupcake. I have baked a batch of peanut butter cookies
only to eat the entire lot in a day. Beyond a sweet tooth, I have a
hobbyist’s fascination with dough, the mysteriously rising foundation
of the freshly baked bread smell I like to keep around on cold winter
days.

I will tell you a few secrets about your new editor.

I have been lured from my office in the middle of the day by the mere promise of a cupcake. I have baked a batch of peanut butter cookies only to eat the entire lot in a day. Beyond a sweet tooth, I have a hobbyist’s fascination with dough, the mysteriously rising foundation of the freshly baked bread smell I like to keep around on cold winter days. Needless to say, my palate is rather pleased with my new role as editor of Bakers Journal. Generally, I love to be in the kitchen and in earlier years earned my keep in restaurants, at the front and back of the house.
As the editor of  Bakers I am hoping to build on my experience in the foodservice industry at the helm of Canadian Pizza magazine since 2008, with the goal of better serving both readerships.
This publication celebrated its 70th birthday in 2010, no small accomplishment in the dog-eat-dog world of magazines. It is through continual innovation and dedication to truly serving the needs of the readership that a magazine earns such longevity. As I step into Brian Hartz’s shoes (no small feat), I hope to carry on his fantastic work, exemplified by the Canadian Business Press silver award Bakers won last year for best issue. There is a great fit between Canadian Pizza and Bakers Journal, where my learning more about one industry will do well to serve the other. 

The baking industry is worth $3.2 billion in Canada, notes the Baking Association of Canada (BAC) website. It is amazing how unique the products made under this multibillion-dollar umbrella are. This edition features bakeries from across Canada, reminding of us of the diversity and success that is experienced nationwide. Our industry is made up of about 2,300 businesses ranging from independent shops to in-store grocery bakeries and regional and national wholesalers. Of these, 41 per cent are in Ontario; 26 per cent are located in Quebec; 14 per cent are found in British Columbia; six per cent in Alberta; three per cent in Manitoba; two per cent in Saskatchewan; two per cent in Nova Scotia; two per cent in New Brunswick; 0.9 per cent in Newfoundland and Labrador; 0.5 per cent in Prince Edward Island; 0.1 per cent in Yukon Territory; one bakery was located in Nunavut; and zero were found in the Northwest Territories.

No matter which end of the compass a baker finds himself or herself on, certain trends bind the industry coast to coast. Sodium reduction, trans fats and healthier products in general will continue to dominate headlines. Consumers will carry on searching for natural ingredients and simplicity in their food choices. However, I bet they will also continue to be delighted with artistry and dessert will still be a dish meant to thrill. For this sweet tooth, it is still a dish that nearly always follows up dinner, and the more elaborate, the better.

Now that I have told you a little about myself, there is something I would like you to share with me. If you could solve just one problem in your business, what would it be? What solution do you want to find in Bakers Journal when you flip open the next edition? What would you like to see more or less of? E-mail me at laiken@annexweb.com or call me at 416-522-1595 to share your thoughts. I look forward to getting to know you.