Barry Horn
Key Account Manager at Bakemark
Based in Whitchurch-Stouffville, Canada
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Seniority
Staff
Department
Sales & Business Development
Location
Whitchurch-Stouffville
Industry
Food and Beverage Manufacturing
Company size
907
Contact information
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b•••••••@bakemark.com
Phone
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Background
About Barry Horn
Barry Horn Bakery Product Developer | Gluten-Free | Keto | Low Carb | Traditional Baked Goods Passionate about creating delectable bakery products that cater to diverse dietary needs and preferences With expertise in gluten-free, keto, low carb, and traditional baked goods, I am dedicated to crafting innovative and delicious treats that everyone can enjoy. As an out-of-the-box thinker, I love exploring unique flavor combinations and experimenting with alternative ingredients to deliver exceptional taste and texture. My creative approach to product development enables me to find inventive solutions, providing delightful options for individuals seeking healthier alternatives or requiring specialized diets. Committed to staying up-to-date with the latest industry trends and techniques, I constantly expand my knowledge to ensure that my creations are at the forefront of the bakery world. Collaborative by nature, I thrive in team environments and value open communication to foster innovation and drive successful outcomes. Whether it's a mouthwatering gluten-free pastry, a guilt-free keto cake, or a classic indulgent treat, I am dedicated to delivering exceptional baked goods that bring joy to every bite. Let's connect and explore how we can revolutionize the world of bakery together! Founder of Queen Street Bakery. Formulated a Romano bean bread for Queen Street Bakery 2008 Formulated White bean bread for Queen Street Bakery 2008 First to Develop a Gluten Free Bread using grape skin flour for Queen Street Bakery. 2008 Formulated a line of Oat based pasta for Queen Street Bakery 2016 First to combine a chia flour and Charcoal in an gluten free bread line and a gluten free pizza dough for Queen Bakery 2018 Forulated a first of its kind Low Carb Nut Free keto line 1 net carb buns and loaves 2019 Formulated Nut Free Keto Waffle and Pancake mix 2020 Formulated nut free keto wraps specifically for food service 2020 Forulated Nut Free Keto Pizza crust 2020 Experience with Lab trials and producing bench samples Experience with plant trials and first production runs Experience writing spec sheets and develop all SOP for new products. Familiar with using Flexibake and Genisis R&D for generating nutritional facts tables and baking percentages. Experience with plant production, production facility setup and design for flow and efficiency. Knowledge of HACCP and BRC Folow market trends in the bakery and nutrition fields
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