A quarter century's positive reputation does not come without commitment and dedication. The success story of Saint Germain Bakery is one of diligence, talents, technology, and a true belief in making the best cakes and pastries in this world.

Technique
Since founding in 1986, Saint Germain Bakery has in many occasions commissioned top pastry chefs from France, Japan, Hong Kong and Australia to pass their baking techniques to the staff in our Canadian flagship bakery. A unique art of baking is therefore created and mastered through assimilating top baking disciplines in the world.

Operation

Years of attentive operation has continuously elevated the status of Saint Germain Bakery chain into a Canadian best, in terms of market, popularity and scale. It has enjoyed tremendous growth, with retail and wholesale expanding to Seattle and Los Angeles in the Unites States. Nine airlines have designated Saint Germain Bakery as their dessert supplier in the first class and business class cabins. Long terms contractors include such names as Marriott Hotel, Hilton Hotel, Sheraton Hotel, Fairmont Hotel, and Westin Hotel.

Ingredients
On creating products, our guiding principle is quality and health. On choosing ingredients, our belief is in natural freshness. We take wholesome herbs: vanilla from the complete bean pod, orange juice or lemon grinds from the whole fruit. There is no place for artificial essence. Jams and jellies are prepared from fresh fruits. We import from speciality sources: fresh cream from Calgary, fruit wines from Quebec, seasonal fruits from local farms, high quality chocolates and flour from renowned processors. We have our insistence when it comes to the ultimate rule of taste and health.

Equipments

There is another secret as to why Saint Germain Bakery has won a loyal trust from its customers. State-of-the-art kitchen equipments are used in the production. The central kitchen set up is not only clean and safe, it is in fact internationally HACCP approved. The system is used at all stages of food production and preparation including packaging and distribution, eliminating the risk of any pollution and hazards being realized.

Design

We believe cakes should be designed as an edible art. We are the first bakery in Canada to offer image and message scanning services on the cake surface. Customers send in photographs, drawings, letters and graphics, and we turn their treasured message and memory into tastefully sweet expressions.

Recognition

Professional skills, accountable management, choice ingredients, cutting edge equipment: all these have won recognitions and many awards for Saint Germain Bakery from the industry. In particular, in the International Culinary Olympics held every four years in Germany, Saint Germain Bakery joined Culinary Team Canada and has won numerous gold and silver medals in the 2004 and 2008 competitions.

At this successful moment, Saint Germain Bakery is looking to expand its market once again, this time to China, where the unique products of Saint Germain Bakery have a distinct winning edge to capture yet another new market. Please submit your business plan by email to patrickwong@saintgermainbakery.com or by fax to 604-270-7248 attention to Patrick Wong. More information can be found at www.saintgermainbakery.com

• 4 Gold Medals
  2008 Culinary Olympics, Germany
• Grand Prize overall
  2006 Salon Du Chocolate, BC
• 3 Gold Medals
  2004 Culinary Olympics, Germany
• Silver Medal
  2003 Chicago, USA
• Gold and Silver Medals
  2002 Lindt Chocolate
• Gold Medal
  2002 Culinary Salon Toronto
• Grand Prize overall
  2001 Lindt Chocolate
• Silver Medal
  2000 Bakery Showcase Toronto
• Bronze Medal
  2000 Maastricht, Holland