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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