Canadian Bakery Invests in Increasing Capacity and Installs Automation
Canadian bakery Signature Passion, which has recently rebranded to The Mad Bakers, has also announced the completion of a capital investment projects to increase capacity and install advanced automation of over USD2.5m.
Their master bakers have developed proprietary technology to bake bread with all the flavor and texture of artisans, but on an industrial scale. “We bake unique gourmet artisan breads that grocery stores aren’t able to duplicate in store any more. And we offer value for money to the consumer. We also believe that delicious gourmet artisan bread, free from artificial ingredients and preservatives, should be accessible every day, and not just when guests are coming to dinner,” says Marc-Andre Pouliot, president. The focus on accessibility to clients also includes allergens: the entire bakery is peanut-free, nut-free and sesame-free.
To support the needs of its growing client list, The Mad Bakers recently completed the Global Food Safety Initiative (GFSI) audit for Safe Quality Foods (SQF).
The company has also launched new brands, new products, and improved its merchandizing and packaging. “We have seen some major growth with our new brands, The Mad Bakers and O’Forno, and our existing brand, Signature Passion remains strong in Canada. We are supporting all of our brands with social media and a new website that launched this past summer, “says Pouliot.
The Mad Bakers bread and frozen cream puffs and eclairs are now available in the fresh bakery sections of several Quebec grocery stores including IGA, Metro, Super C, and Adonis, and we are currently re-launching the brioche bread line under The Mad Bakers in IGA.
“While we continue to focus on serving our Canadian customers, we have also been expanding into the US through cruise lines, meal kit delivery services, and grocery stores. Internally, we have the team and equipment in place for exponential growth, and we are really excited about what the future will bring for the company,” says Pouliot.