FAQ's

If you’re a customer, it means you can look forward to finding your favourite Kinnikinnick products in local stores more often and more consistently.

English Bay and Kinnikinnick grew up at the same time and share family-owned roots. Bonnyville-born owner Jack Seguin developed a famous cookie dough recipe for his two retail stores in Vancouver. English Bay Batter Inc. grew into a large-scale manufacturer with six plants and North American-wide distribution. That division was sold in 2014.

English Bay Blending and Fine chocolates was started in 2001 (and remains Jack’s). In 2025, the operation will move to Stony Plain, Alberta. The new 114,000 square foot building will produce fine chocolates, protein bars and gluten-free dry blends.

While we’ve grown significantly over the last 40 years, English Bay has never lost its family feel. Jack Seguin walks the plant floor and knows many employees by name. We will bring that same approach to Kinnikinnick.

We plan to keep the Edmonton storefront open and are planning to refresh the space.

The Bigams are enjoying a well-earned retirement after more than 30 years of leading Kinnikinnick.

We are currently maintaining the Kinnikinnick production facility, which will remain strictly gluten-free.

With Kinnikinnick’s loyal customer base, and the research and product development of English Bay, customers can look forward to numerous new products.

We are focusing our attention on Kinnikinnick’s most popular sellers. In retail, you will continue to see:

Cookies, Crackers & Wafers:

• Wafers: Vanilla and Lemon
• Montana’s Chocolate Chip Cookies
• KinniTOOs Sandwich Crème Cookies: Chocolate and Vanilla
• KinniKritters Animal Cookies: Vanilla, Chocolate and Graham
• S’moreables Graham Style Crackers

Crumbs:

• Graham Style Cracker Crumbs
• Panko Style Crumbs

Donuts:

• Cinnamon Sugar
• Chocolate Dipped
• Vanilla Glazed and Maple Glazed

Bread & Buns:

• Bread: White, Multigrain, Wholegrain
• Buns:  Hamburger and Hotdog
• Traditional English Muffins
• Artisan Dinner Rolls

Pie Crust

Mixes & Blends

• Cake Mixes: Chocolate, White, Angel Food
• Pancake & Waffle Mix
• All Purpose Flour Blend

We will continue to make the best quality products and add new ones as we go along. Kinnikinnick will remain gluten-free. English Bay products are also certified gluten-free.

The online store was paused for several months before English Bay’s involvement. We are focusing our attention on getting Kinnikinnick products back on the shelves of local stores and have no plans to relaunch that platform.

We are currently compiling a list of stores with current products and will update you as soon as possible. Stay tuned for an update on this page and on our social media platforms.

None of our products contain artificial preservatives, so store them (except cookies & mixes) in the freezer. 

Breads, buns may be kept on the counter for three to four days.

Cookies and mixes don’t need to be frozen. Store in a sealed container in cool, dry place.

Shelf Life

For best quality, use before:

Frozen Goodies - 8 months Cookies and Mixes - 12 months

Best Before Dates are either

Printed on the white plastic closure tab on bread bags

or

embossed or printed on the box.

The format is either 

YYMMDD or YYYYMMDD

YY or YYYY – represents the year

MM –  represents the month

DD – represents the day

Month two-letter codes:

January:	JA	May	MA	September	SE
February	FE	June	JN	October	OC
March	MR	July	JL	November	NO
April	AL	August	AU	December	DE

Our breads, buns are fortified with Thiamine, Vitamin B2, Niacin, Folic Acid and Iron.

In Canada wheat flour must be enriched with B vitamins, iron and folic acid to help prevent nutrient deficiencies and to enhance the nutritional quality of the food supply.

Enrichment is not currently a requirement for gluten-free flours, though individuals on gluten-free diets are often deficient in folate and vitamin B12. Knowing that, we decided to fortify some of our products to meet the same enrichment requirements as wheat flour to improve the nutritional quality of some of our products such as bread and buns.

Studies have shown that supplementation with vitamin B12 and folic acid leads to improved health in celiacs and others on a gluten-free diet. Folic acid is also added to foods to prevent neural tube defects during pregnancy, reducing the incidence in Canada by 19% and the US by 25%.

The terms folate and folic acid are often used interchangeably and the FDA and the CFIA prescribe the use of the word “folate” on nutritional facts tables in the US and Canada. 

We use high quality USP grade Folic Acid, which is 85-100% available in the body, and because it's water-soluble, it is excreted in the urine (unless intake greatly exceeds the recommended daily limit, usually by taking supplements). 

Folate is not available for use as a food ingredient in North America. If you want to add folate to your diet, foods such as chickpeas, lentils and spinach are a good source. While we do use chickpea flour in some our products, if we added enough to make a difference nutritionally, our products wouldn’t taste good at all.

Another thing to keep in mind is that naturally occurring folate is destroyed by heat.  That’s why we add Folic Acid to our baked goods which tastes fine, survives the oven and adds a boost of nutrition for those who need it most. 
 

For more detailed information please click here.

If you are concerned about the MTHFR polymorphism, please consult this site maintained by the United States National Institutes of Health.

We have three recipe books FREE to download. 

Festive Season at Kinnikinnick

Thanksgiving at Kinnikinnick

Back to School 

Also, there are nearly 700 recipes for you to try on our website.

If it's listed on the website, that means we still make it. That doesn’t mean your local store carries it.

We don’t do custom orders because of production and shipping constraints. Call the bakery at (780) 424-2900 for pricing or to place an order.

Often made from chicory, inulin is a soluble fibre. It's a prebiotic that encourages the growth of healthy gut bacteria. It’s found in common fruits and veggies like asparagus, banana, chicory, garlic, leeks, Jerusalem artichokes and onions.

No, our packaged goodies are all free from artificial preservatives, artificial colours and flavours. 

"May contain: egg" means that although that product does not contain any egg ingredients, it is produced in a facility where egg ingredients are used in other products. If you are anaphylactic to egg, we do not recommend you eat our products.

Our baking powder is free from aluminium and made with pea starch.

No. Our salt is pure Sodium Chloride, free from any additives.

ALL our ingredients in new product packaging are GMO free.

According to US and Canadian labeling regulations, there's no such thing as a GMO-free egg, which is why we don't label our products that contain eggs as GMO-free. Read more.

Palm oil shortening is made from the fruit of the oil palm tree. It's solid at room temperature which gives baked goodies their airy texture. 

In recent years palm oil has replaced trans fats because of the latter's adverse health benefits due to hydrogenation. Palm oil is NOT hydrogenated. 

To fight deforestation and protect the Orangutans in Indonesia where our palm oil comes from, we only use RSPO Certified palm shortening. RSPO is short for Roundtable on Sustainable Palm Oil. 

This means our suppliers can trace the exact plantation the oil came from: that the oil has not been combined with any other oil from any other source, and that it has been produced in a sustainable and responsible manner. 

Ours is fruit-based.

We use sunflower lecithin. Lecithin is an emulsifier.

All our pea-based ingredients come from yellow field peas. 

We use the non-allergenic, plant-based types.

Ours is made from corn.

All our flavours are natural.

Cultured corn syrup solids are a natural mold inhibitor. Fermented, they produce naturally occurring organic acids, which prevent or slow mold growth in baked goods like bread. Cultured corn syrup solids contain a negligible amount of sugar and do not add any noticeable sweetness to products.   

The following ingredients are derived from corn which is why we list the product as 'Has Corn".

• Glucose/fructose/dextrose
• Polydextrose/polydextrin
• Maltodextrin
• Glucono delta lactone
• Caramel and natural colours
• Beta-carotene
• Natural flavour*
• Xanthan gum

*Some natural flavours are infused in corn-alcohol, which is free from corn protein, but may still cause reactions in some people. 

Our natural vanilla flavour is NOT infused in corn alcohol. 

Corn protein is removed during the distillation process that turns corn kernels into alcohol. For those who cannot tolerate corn protein, they may be fine with corn-derived alcohol in the same way that people with celiac disease can drink spirits made from wheat, rye and barley as long as it’s distilled, whereby the proteins are removed. 

There is little definitive research on this issue.

If you have questions on whether products distilled from corn are right for you, contact your doctor or nutritionist.

Kinnikinnick Fresh is open Tuesday to Saturday from 9:30 am - 5 pm.  For holiday hours check.