Redpath Sugar introduces new cookbook
'The Redpath Canadian Bake Book' is the first publishing venture for Canada’s oldest food company
Redpath Sugar is moving from the baking aisle to (potentially) the bestseller list with the launch of a cookbook.
Produced in association with Random House Canada’s lifestyle imprint Appetite by Random House and Toronto-based food marketing agency Nourish Marketing, The Redpath Canadian Bake Book features more than 280 recipes ranging from cinnamon-spice haystacks and Chinese egg tarts to chocolate-orange babka.
Nancy Gavin, manager of brand development for Redpath in Toronto, describes the $35 hardcover book as a “Canadian bible for baking,” with recipes ranging from beginner to advanced and reflecting the country’s cultural diversity.
“Anything you want to know about baking we’ve got it in the book,” says Gavin. “It’s something we hope Canadians are going to keep on their shelves and go back to all the time when they want a recipe to bake with.”
While Redpath features more than 300 recipes on its website and maintains an active social media presence, this is the 163-year-old company’s first foray into publishing. The company spent two years developing the book.
The company is supporting the book launch with a pop-up bakeshop at the #Hashtag Gallery in Toronto’s west end through Oct. 10, where patrons can have their portrait painted on one of its signature Act of Sweetness cookies and sample recipes from the book. There is also an auction of art prints featuring food photography, with proceeds going to Food Banks Canada.
The book launch coincides with the recent launch of Redpath’s newest product, Redpath Brown & Maple Sugars, which is being sold in boxes of 10 x 14-gram sachets. The product is being sold at major banners including Metro, Walmart, Sobeys and Longo’s.
Gavin describes it as a multi-purpose product that can be used as a hot cereal or French toast topping, or even incorporated in savoury vegetable dishes. “It’s something that incorporates the truly Canadian taste of maple and the classic taste of brown sugar,” says Gavin.