Tradition Fine Foods Ltd. (“Tradition”) was founded in 1982 by a husband-and-wife team of Chemical Engineers (Peter & Danuta) with a passion and family history in the bakery industry. Starting in a 6,000 ft2 facility, Tradition began manufacturing a range of frozen muffin batters knows as SCOOP&BAKE™ for Canadian foodservice providers and in-store bakeries of supermarket chains. As the business grew, Tradition moved to a 44,000 ft2 facility in 1994 and began selling an expanded portfolio of bakery products into the US, including raw frozen Croissants and frozen baked Muffins for the “thaw and serve” market. In 2003, Tradition expanded again by moving into a new 105,000ft2 facility in Toronto, Canada, while automating our production capabilities. Today, the company is run by the 2nd generation brother/sister owners (Thomas & Catherine) that share the family passion for bakery products with a continued mandate to grow the business and invest in new technologies. As an experienced exporter, with a creative and nimble R&D team, the company is positioned for continued growth through differentiated product and manufacturing capabilities.
Catherine has been a Torontonian from birth. She has an Honours Bachelor of Science degree from the University of Toronto and an MBA from Schulich. As the daughter of the original founders, Catherine is Vice President, responsible for the oversight of Marketing, Sales, HR, Corporate Governance and Strategy. She is the proud Mother of 2 girls with whom she enjoys family time at the cottage. Catherine likes skiing, golfing, dancing and cruises.
Thomas was born and raised in Toronto. He has an Honours Bachelor of Science degree from the University of Toronto and an MBA from Schulich. As a second-generation family member, Thomas has the role of President, overseeing Operations, Finance, and Engineering. He is married and has 2 children, with whom he likes to golf, hike and travel. Thomas enjoys reading Science Fiction novels and cheering on the Toronto Raptors.