Protein Cupcakes Update


It’s been ages since I’ve mentioned our “protein fortified cupcake project”.

It has been an ongoing project since November 2016 that’s included:

  • A collaboration with George Brown College’s Food Innovation & Research Studio (FIRSt) to develop a protein fortified cupcake
  • Continued testing and development over here at PGB
  • Meetings with hospitals and foodservice operators to discuss the product
  • One trial order on Easter Sunday for a healthcare institution that was well received (yay!)

Where I’m at with it now is continuing to work with Geoff Wilson of fsStrategies (food service industry consulting firm) to meet more potential buyers.

I’m also applying for government grants and loans. I’ve been pleasantly surprised over the last few months at all the programs that exist for food producers and processors and the professional and friendly assistance offered by people at the city, provincial and federal levels. One federal loan I applied for yesterday is interest free (!) and payments aren’t required for the first year.

These programs are very heavily subscribed – of course- but to quote the one and only Wayne Gretzky, you miss 100% of the shots you don’t take.

About the author

Jean Blacklock

Jean is the president of Toronto's best cupcake and cake bakery - Prairie Girl Bakery. Read more about her background in commerce, law, and entrepreneurship here.

By Jean Blacklock


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