Bakers Journal

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London bakery rising to a higher standard


January 12, 2009
By The London Free Press

Jan. 12, 2009, LONDON, Ont. – A few things stand out when you first walk into London's Touche Bakery:
the security is tight, the place is super-clean and sweet smell of
baking biscotti is tantalizing.

Jan. 12, 2009, LONDON, Ont. – A few things stand out when you first walk into London's Touche Bakery:
the security is tight, the place is super-clean and sweet smell of
baking biscotti is tantalizing.

Chief executive Allan Swartz says those are all key selling points for this small bakery in the city's southeast.

Touche produces high-quality baked goods such as biscotti, cookies and
meringues certified to be nut-free, kosher and produced in a facility
that meets strictest federal standards.

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In October, Touche became the
only bakery in Canada certified under the Hazard Analysis Critical
Control Path (HACCP) program, a stringent federal standard that
regulates security, manufacturing practices, sanitation and
traceability of ingredients. | FULL STORY