bake -- July 2013 - 281
DISTRIBUTOR BY STATE: CAN; QB
sales@superscanlabel.ca
www.superscanlabel.ca
Sales contact: Rob Gilder
Market area: MW, NE
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers
Supplies/services: Packaging eqpt/
materials
ETOBICOKE
Dawn Food Products (Canada) Ltd.
75 Vickers Rd.,
Etobicoke, ON M9B 6B6, Canada
Tel: (416) 233-5851
Fax: (416) 233-1963
www.dawnfoods.ca
Market area: National
Sales: $35 million +
Warehouse: Dry, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Seeds/nuts;
Shortening/margarine/oil; Sweetener;
Yeast
Equipment: Refrigeration
GUELPH
Bakery Associates Canada
Two Avondale Ave.,
Guelph, ON N1H 1S1, Canada
Tel: (519) 829-8918
Fax: (519) 650-4352
rich.communication@sympatico.ca
President: Paul Richard
Market area: NE
Sales: Under $10 million
Bakers sold: Wholesale
Equipment: Cool/slice; Enrobe/deposit/
fill; Ingredient store/handle; Make up/
dough form; Mix; Proof/baking/fry;
Refrigeration
Supplies/services: Blades/resharpening
MARKHAM
All Gold Imports, Inc.
4255 14th Ave.,
Markham, ON L3R 0J2, Canada
Tel: (800) 661-3918
Fax: (416) 740-9666
jason@allgold.ca
Sales contact: Jason Berman
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Supermarket in-store bakers, Wholesale
Ingredients: Chocolate; Flavor/spice/
color; Seeds/nuts
MISSISSAUGA
Dainty Foods
QUEBEC
MONTREAL
JJ Marshall
2810 Matheson Blvd. E., Suite 200,
Mississauga, ON L4W 4X7, Canada
Tel: (905) 624-2528
Fax: (905) 624-5329
chanh@daintyrice.ca
www.daintyrice.ca
Gen mgr: Ho Juen Chan
Market area: MW, NE
Sales: $35 million +
Warehouse: Dry
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Flour/mix/base
BOUCHERVILLE
Bridor, Inc.
9780 rue Waverly St.,
Montreal, QC H3L 2V5, Canada
Tel: (514) 381-5647; (800) 268-2877
Fax: (514) 381-6636
sales@jjmarshall.com
www.jjmarshall.com
Market area: National
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Supplies/services: Packaging eqpt/
materials
OAKVILLE
BakeMark Canada
2725 Bristol Circle, Unit 2,
Oakville, ON L6H 6X5, Canada
Tel: (905) 829-2221
Fax: (905) 829-9501
info@bakemarkusa.com
www.yourbakemark.com
Gen mgr: Shawn Boodhram
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Chocolate; Dairy; Finishing;
Frozen dough; Yeast; Dough additives;
Flavor/spice/color; Flour/mix/base;
Seeds/nuts; Shortening/margarine/oil;
Sweetener
Supplies/services: Cake decoration/
supplies; Cookies, etc/resale;
Maintenance/sanitation supplies;
Packaging eqpt/materials
WOODBRIDGE
G. Cinelli-Esperia Corp.
380 Chrislea Rd.,
Woodbridge, ON L4L 8A8, Canada
Tel: (905) 856-1820; (800) 665-3626
Fax: (905) 850-2989
www.gcinelli-esperia.com
Market area: National
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Equipment: Enrobe/deposit/fill; Finish/
decorate; Ingredient store/handle;
Make up/dough form; Proof/baking/fry;
Refrigeration
Supplies/services: Eqpt parts/service
1370, Graham-Bell St.,
Boucherville, QC J4B 6H5, Canada
Tel: (450) 641-1265; (800) 361-1450
Fax: (450) 641-2428
robert.wallace@bridor.com
www.bridor.com
Sales contact: Robert Wallace
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Supermarket in-store bakers, Wholesale
Sales personnel: 12
Ingredients: Chocolate; Dairy; Finishing;
Flour/mix/base; Frozen dough;
Sweetener; Yeast; Dough additives;
Flavor/spice/color; Seeds/nuts;
Shortening/margarine/oil
Equipment: Cool/slice; Ingredient store/
handle; Enrobe/deposit/fill; Make up/
dough form; Mix; Proof/baking/fry;
Refrigeration
LAVAL
BakeMark Canada
2345 Francis-Hughes Ave.,
Laval, QC H7S 1N5, Canada
Tel: (450) 667-3388
Fax: (450) 667-3342
info@bakemarkusa.com
www.yourbakemark.com
Gen mgr: Nancy Beecraft
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Frozen dough;
Seeds/nuts; Shortening/margarine/oil;
Sweetener; Yeast
Supplies/services: Cake decoration/
supplies; Cookies, etc/resale;
Maintenance/sanitation supplies;
Packaging eqpt/materials
SAINT-HYACINTHE
Systèmes KLR Systems, Inc.
565 Desranleau est,
Saint-Hyacinthe, QC J2T 2L9, Canada
Tel: (450) 774-8029; (800) 918-8777
Fax: (888) 918-8775
info@klrsystems.com
www.klrsystems.com
Gen mgr/sales: Louis Roy
Market area: National
Sales: Under $10 million
Sales personnel: 3
Equipment: Cool/slice
Supplies/services: Blades/resharpening;
Eqpt parts/service; Maintenance eqpt/
materials; Maintenance/sanitation
supplies; Packaging eqpt/materials
SHERBROOKE
AMF Canada
1025 Cabana St.,
Sherbrooke, QC J1K 2M4, Canada
Tel: (819) 563-3111; (800) 255-3869
Fax: (819) 821-2832
www.amfbakery.com
Sales contact: Jacques Nadeau
Market area: National
Sales: $35 million +
Bakers sold: Wholesale
Equipment: Cool/slice; Make up/dough
form; Mix; Proof/baking/fry
Supplies/services: Eqpt parts/service;
Oven repair; Packaging eqpt/materials
VICTORIAVILLE
Picard Ovens
1325 Notre-Dame East,
Victoriaville, QC G6P 4B8, Canada
Tel: (819) 758-1883; (800) 668-1883
Fax: (819) 758-1465
kristine.marchetti@picardovens.com
www.picardovens.com
Sales director: Eric Ambrosio
Market area: National
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Supermarket in-store bakers, Wholesale
Equipment: Proof/baking/fry
Supplies/services: Eqpt parts/service
2013 | REDBOOK | 281
http://www.superscanlabel.ca
http://www.daintyrice.ca
http://www.jjmarshall.com
http://www.bridor.com
http://www.dawnfoods.ca
http://www.klrsystems.com
http://www.yourbakemark.com
http://www.yourbakemark.com
http://www.amfbakery.com
http://www.gcinelli-esperia.com
http://www.picardovens.com
bake -- July 2013
Table of Contents for the Digital Edition of bake -- July 2013
bake -- July 2013
Table of Contents
Statistical Analysis
Bakery Listings
Distributors
Products
Showcase
Classifieds
Associations
bake -- July 2013 - bake -- July 2013
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bake -- July 2013 - Table of Contents
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bake -- July 2013 - Statistical Analysis
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bake -- July 2013 - Distributors
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bake -- July 2013 - 291
bake -- July 2013 - Showcase
bake -- July 2013 - 293
bake -- July 2013 - Classifieds
bake -- July 2013 - 295
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bake -- July 2013 - Associations
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com