bake - April 2018 - 47
He shares that he never anticipated being a baker. He was well on his way at the University of Toronto toward earning a finance degree in accounting when he needed a part-time job and came across a posting for a night baker at ACE Bakery (when it was in Toronto, at King & Spadina). "I got the job, and was working as a baker in the night, and going to school during the day. I got to work alongside great people - great business people too. I learned all about artisan bread and the science and math required to craft exceptional products full of flavor and different textures. I was in my fourth year of university and was offered the chance to become a full-time baker at ACE Bakery...and I picked baking! A very non-traditional option, but I took the risk, and I am very grateful I did!" Today, Mariathas is the senior director of product development at ACE Bakery. He is responsible for ensuring each and every single Mariathas considers his greatest skill to be embracing tech- "I would love to get teenagers and children into the artisan bread space, to create a demand not only from adults, but that stems from a young age." nology instead of trying to combat it. "Because of that, I have Marcus Mariathas, ACE Bakery's senior director of product development artisan product made - from branded ACE items, to private label, to foodservice - is crafted with nothing but the simplest ingredients and artisan techniques, no matter what the size. "I play a large role in the business operations as well, work closely with customers, and also get to teach my team members about artisan bread, artisan baking and encourage them to develop their professional skills," he says. the ability to create remarkable artisan breads the same way we did 25 years ago, except on a grander scale. He recognizes that people read labels and pay closer attention to their consumption habits than ever before. "It's important to ensure we provide a variety of options that appeal to a variety of consumers. We need to monitor trends but also ensure we keep doing what we do best, never compromising on our process, quality, and simple ingredients and the rest will follow." He sees a bright future ahead for the bread industry. "Currently artisan bread is eaten on special occasions; it is special to eat artisan bread. My vision is to see ACE Bakery breads - and eating better quality, special breads - become the norm. I would love to get teenagers and children into the artisan bread space, to create a demand not only from adults, but that stems from a young age." bakemag.com | APR 2018 > 47
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