Baking & Snack - October 2020 - 79

at several bakeries, including Superior Bread in North
Grosvenordale, Conn.; Superior Cake in Southbridge,
Mass.; and Diana's Commonwealth Bakery in Agawam,
Mass.
He joined Reiser in 2013, when, for the first time, he sat
on the other side of the sales table as a supplier, not a baker.
But his perspective gave him the ability to see every business interaction from both sides.
"What I learned is if you want things to run smoothly, you must listen to the customer and communicate constantly with sales and the engineering department," he said. "There is never such a thing of having too
much information."
Mr. Fontaine's mission now is to understand what bakers
are asking for and then - along with Reiser's engineers and
sales staff - help them choose the correct piece of equipment that best meets their needs.
As a bakery technologist, Mr. Fontaine assists baking
companies in many ways. Whether it's adjusting formulations to enhance efficiency on a line, or improving shelf life
of baked goods, he can do it. With a background in bak-

ing science, he can show bakers how to reduce overall R&D
time and get products to market faster.
"Many smaller to intermediate bakeries do not have an
R&D department, so they can rely on Reiser to provide
these services," he said. "Customers want to see new items
or improve existing ones that are not hitting their sales targets, and if you can address them in a timely manner, this
can only improve your relationship with your customer."
The old saying of "you never stop learning" is true for
Mr. Fontaine. He continues to ask important questions and
provide solutions that allow bakers to improve their operations. He also enjoys educating the next generation of bakers and engineers.
"It's very rewarding when you can share your experiences in helping people build their baking company," he said.
Whether it's been a mom-and-pop corner bakery or a
large wholesale operation, helping companies succeed has
been one of most rewarding aspects of Mr. Fontaine's job.
Every day is a new line, a new bakery, a new challenge.
Mr. Fontaine enjoys this daily quest for new information.
- Nico Roesler

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www.bakingbusiness.com / October 2020 Baking & Snack 79


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Baking & Snack - October 2020

Table of Contents for the Digital Edition of Baking & Snack - October 2020

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