| |
| |
 |
 |
| |
|
|
MMMM d, yyyy |
|
| |
Beginning in the fall of 2017, Georgian College in Barrie, Ont. will be launching its new one-year full-time Baking and Pastry Arts Certificate Program. The curriculum will include mandatory classes in basic and advanced baking and pastry production, food service and safety courses as well as introductions to entrepreneurship and small business operations.
» Read more...
Westjet announced via its company blog that it has partnered with McDonald’s Canada to offer McCafé premium roast coffee on board WestJet flights, a global first for the fast-food giant.
» Read more...
Held every three years, the International Baking Industry Exposition (IBIE) is the most anticipated industry event in North America, and the 2016 edition was massive in every way.
» Read more...
|
| |
 |
 |
| |
|
| |
Opening and Operating a Retail Bakery, written by industry veteran and Certified Master Baker, Rick Crawford, offers readers 37 years of experience by sharing much-sought-after and proven strategies to open a bakery, along with keys to successfully operate it.
>> Learn More |
| |
|
| |
Shortbread has been a Christmas favourite of Bakers Journal columnist Jane Dummer since childhood. Her mom’s recipe originated in Scotland and only has four ingredients: butter, rice flour, all purpose flour and fruit sugar. Her mother places the dough in an air-tight container and leaves it in the fridge for up to a week. Chilling the dough provides a slightly darker colour, a more pronounced flavour and a shorter texture. Across the baking sector Dummer believes we are observing that shortbread has become a year round treat. “I believe with the resurgence of afternoon tea, an increase in independent coffee houses and today’s emphasis on simple ingredients are some of the contributing factors to the year-round increase of these crowd pleasers,” she notes in this interesting column.
» Read more... |
| |
|
| |
|
|
| |
| |
