Snack Food & Wholesale Bakery magazine has announced that its 2015 “Bakery of the Year” award will go to Boulart, Lachine, Quebec. The bakery is known for its “industrial artisan” approach, never using additives or preservatives, non-GMO certification, and slow-fermentation—the bakery notes that “time” is its fifth ingredient in its breads (the other four are water, salt, four and yeast). Despite strong artisan ideals, the bakery has developed a customized approach to automation that ensures high throughput.