32 -Sunday, February 4, 1996 — North Shore News

1, ’

tish

raditional time tested recipes for every taste, freshly made
2B. in our store with only pure ingredients.
ooking for a true British Butcher? Robert &
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& offer the North Shore traditional & time-tested
B recipes for every taste. Made freshly in our store

CLAYBURN, DORKING,
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Packed in natural casing §
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.with Garden Salad with
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Sourdough Roll and Belgian {
Chocolate Brownie.

Available every day after -

4 until Sunday March

g

Fram page 22

Surprisingly, Japan makes u
the biggest market for these good-
ies, comprising a 60-70% portion
of the total output. In the future
Rey plans to expand into the U.S.
and he hired Gerald Pinton, a
food and beverage industry spe-
cialist, to assist him.

“We haven't really tapped the
U.S. market,” said Pinton. “And
we really should considering the
population base.”

Rey adds “it’s not so much

what you can make, but what you.

can sell,” in reference to his

plant’s capacity to produce nearly

three times the current output.
Aside from responding to

changing trends and increasing
the levels of production, Rey has
tried to stick with what he feels
got him this far — quality.

“| managed 20 years ago to do
it, to make a better product,” said
Rey,

He uses the best possible
ingredients, including cocoa but-
ter from West Africa, and doesn’t
let economics dictate the propor-
tions of the ingredients. —

“The more sugar, the lower the
quality (of chocolate) because
sugar is the cheapest ingredient,”
said Rey, whose products typical-
ly contain 36-39% cocoa butter.
Regular chocolate contains 25-
26% cocoa butter.

He has also spent his compa-
ny’s profits wisely, investing in
high-tech wrappin
that have automate
chocolate-production functions.

machines |
many of the -

Less sugar makes
‘for better chocolate

One of these is a wrapping
machine capable of wrapping
220 individual chocolates per
minute. ; .

“| bought the machines
because | like machines,” said
Rey, “! was in a position to buy
them and plan tor Jater rather
than the other way around.”

Although a hard worker, Rey
hasn’t forgotten to live his life.
He's an avid fisherman and has
been a season ticket-holder for
hockey’s Vancouver Canucks for
20 years. oo =

ut the bulk of his life is spent:
with chocolate, which leads to
the question of how one con-
stantly in the company of choco-
lates stays fit. .

“I run around a lot,” says Rey. '
“My office is on the second floor
and | go up and down a hundred;
times a day.” © Js BSS,

BOOKS FOR COOKS: The folks at Chronicle Books have ‘just the
right thing to take the edge of the chill — Autumn Nights, Winter. |-
lornings: A Collection of Cold-Weather Comfort Foods ($14.95) by
Barbara Scott-Goodman and Mary Goodbody. There are: over ‘30.
recipes guaranteed to warm the gullet and _fill the tummy: Potato
Gratin with Scrambled Egps and Sausage, French Toast with Citru
Compote, Pancakes with Warm Apple and Pear Topping and Winte:
White Hot Chocolate. Other simple pleasures include easy-to-pre-

Available Seven
Days a Week (BAKERY:

PARK & TILFORD: 983-8483
-PARK ROYAL NORTH: 925-0181

pare recipes for soups, salads, main courses,

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breads and desserts. . .
— Layne Christensen

At Regular Pric
RATHER
oe) (Mature) 7:00 & 9:15 pm
$4.00 Matinees Sat, & Sun.’ at 2:00 pm

“ (General) Matinees Sat & Sun at 2:10pm
(General) Matinees Sat & Sun at 2:05pm.

At Premier Prices!

Lift tickets from us and for
f only $1.00 more, get a car rental
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Monday-Friday 7:30-8

7 . Saturday 8-6, Sunday 9-5

rr oe ce a