Everything you need to know about storing & using Kinnikinnick gluten-free allergy-friendly products: what ingredients we use, free shipping info, & answers to all the most commonly asked questions.
What does English Bay’s acquisition of Kinnikinnick mean?
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.
Who is English Bay Blending & Fine Chocolates
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.
What will happen to the Kinnikinnick Fresh store?
We plan to keep the Edmonton storefront open and are planning to refresh the space.
Are Kinnikinnick’s former owners Lynne & Jerry Bigam still involved?
The Bigams are enjoying a well-earned retirement after more than 30 years of leading Kinnikinnick.
Where will Kinnikinnick products be made?
We are currently maintaining the Kinnikinnick production facility, which will remain strictly gluten-free, and free from other allergens like dairy, nuts, peanuts & soy.
Will there be new Kinnikinnick products?
With Kinnikinnick’s loyal customer base, and the research and product development of English Bay, customers can look forward to numerous new products.
Which Kinnikinnick products can we expect to continue?
We are focusing our attention on Kinnikinnick’s most popular sellers. In retail, you will continue to see:
Cookies, Crackers & Wafers:
Bread & Buns:
Mixes & Blends
Will the products change? Will they still be gluten-free?
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.
What happened to the online store?
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, however, planning to add a store finder app to the website to make it easier for our customers to find their favourite products.
Which stores can I find your products in?
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.
How should I store your products?
None of our products contain preservatives, so store them (except cookies & mixes) in the freezer.
Breads, buns and bagels 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.
What's the shelf life of your products?
Where do I find the Best Before date?
Best Before Dates are either
Printed on the white plastic closure tab on bread bags
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:
Are your products fortified with Vitamins and Minerals?
Our breads, buns, bagels and muffins 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, buns and muffins.
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%.
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.
Do you sell mixes and flour in bulk?
We have Retail Bulk packages for Pancake & Waffle Mix and also for All Purpose Flour only. Not for other products due to packaging and production issues.
Do you have a recipe book?
Did you discontinue a product?
If it's listed on the website, that means we still make it. That doesn’t mean your local store carries it. If they don’t, you can always order online or by calling our customer care desk toll free 1-877-503-4466.
We don’t do custom orders because of production and shipping constraints. In Edmonton and area, customers can order free from special orders including birthday and wedding cakes for pick up at the retail store. Call the bakery on (780) 424-2900 for pricing or to place an order.
What is Inulin?
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.
Do your products contain preservatives?
No, our packaged goodies are all free from preservatives, artificial colours and flavours.
May Contain: Egg - what does the statement mean?
"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.
Does your baking powder contain aluminium or corn?
Our baking powder is free from aluminium and made with pea starch.
Does your salt contain iodine?
No. Our salt is pure Sodium Chloride, free from any additives.
Are your ingredients GMO free?
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: What is it and where does it come from?
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.
Dextrin: Where does it come from?
Ours is fruit-based.
Lecithin: what type do you use?
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. What are they and why do you use them?
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.
Why does it say 'Has Corn' in the allergy listing, but no corn as an ingredient?
The following ingredients are derived from corn which is why we list the product as 'Has Corn".
*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.
What time is Kinnikinnick Fresh open?
Kinnikinnick Fresh is open Tuesday to Saturday from 9:30 am - 5 pm. For holiday hours check.