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


http://www.bakemag.com

bake - April 2018

Table of Contents for the Digital Edition of bake - April 2018

Bake - April 2018
Editor's Note - THE DESIGN ISSUE: a profound influence
Contents
Management - Be Financially Fit
New Product Success Stories - Macarons That Pop
Technical Corner - All about Bagels
Practical Marketing - The Review Effect
Equipment Innovations - Spring Cleaning
Elevate your product line
Dessert to go
Inventive Displays
Chocolate & Decorating - National Donut Day
Cakes - Specialty Desserts
Sweet Goods - Seriously delicious donuts
Breads - The Best of Bread
Pastries - The finalists
Foodservice - Turkish Breads
Beverages - Shake it up
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - Bake - April 2018
bake - April 2018 - Bake - April 2018
bake - April 2018 - 2
bake - April 2018 - Editor's Note - THE DESIGN ISSUE: a profound influence
bake - April 2018 - 4
bake - April 2018 - 5
bake - April 2018 - Contents
bake - April 2018 - 7
bake - April 2018 - Management - Be Financially Fit
bake - April 2018 - 9
bake - April 2018 - New Product Success Stories - Macarons That Pop
bake - April 2018 - 11
bake - April 2018 - Technical Corner - All about Bagels
bake - April 2018 - 13
bake - April 2018 - Practical Marketing - The Review Effect
bake - April 2018 - 15
bake - April 2018 - Equipment Innovations - Spring Cleaning
bake - April 2018 - 17
bake - April 2018 - Elevate your product line
bake - April 2018 - 19
bake - April 2018 - 20
bake - April 2018 - 21
bake - April 2018 - 22
bake - April 2018 - 23
bake - April 2018 - 24
bake - April 2018 - 25
bake - April 2018 - Dessert to go
bake - April 2018 - 27
bake - April 2018 - 28
bake - April 2018 - 29
bake - April 2018 - Inventive Displays
bake - April 2018 - 31
bake - April 2018 - 32
bake - April 2018 - 33
bake - April 2018 - Chocolate & Decorating - National Donut Day
bake - April 2018 - 35
bake - April 2018 - Cakes - Specialty Desserts
bake - April 2018 - 37
bake - April 2018 - 38
bake - April 2018 - 39
bake - April 2018 - 40
bake - April 2018 - 41
bake - April 2018 - Sweet Goods - Seriously delicious donuts
bake - April 2018 - 43
bake - April 2018 - 44
bake - April 2018 - 45
bake - April 2018 - Breads - The Best of Bread
bake - April 2018 - 47
bake - April 2018 - Pastries - The finalists
bake - April 2018 - 49
bake - April 2018 - Foodservice - Turkish Breads
bake - April 2018 - 51
bake - April 2018 - Beverages - Shake it up
bake - April 2018 - Product Showcase
bake - April 2018 - 54
bake - April 2018 - Classifieds
bake - April 2018 - 56
bake - April 2018 - Ad Index
bake - April 2018 - Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - 59
bake - April 2018 - 60
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
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