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MMMM d, yyyy |
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Lachine, Que.-based Boulart, one of North America’s premier industrial artisanal bakeries, dominated the 2017 National Restaurant Association’s Food and Beverage (FABI) Awards, winning three awards – the most of any nominee this year. The FABI Awards offer restaurant operators and consumers an inside look at the year's most delicious, unique and exciting food products.
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We have a winner! The recipient of Bakers Journal’s 2017 Jake the Baker Award has been determined. Thanks to our generous sponsors Ardent Mills and Reiser, the winner will receive an all-expenses-paid trip to Bakery Congress 2017 in Vancouver this weekend. They will also receive a cover story in Bakers Journal. Be sure to visit our website next week to find out who won!
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Bakery Congress takes place April 23-24 in Vancouver, but it’s going to be much more than just a trade show. While you're at Bakery Congress 2017, April 23-24 in Vancouver, B.C., be sure to visit the demo and feature area to see informative presentations by students and instructors at Vancouver Community College and Vancouver Island University. We have the full schedule of events on our website.
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A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking.
Written for both experienced and novice bakers, "Bread Baking" contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products.
Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more.
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Pansy suckers are a sweet way to celebrate the arrival of spring colours and make an ideal centerpiece for festive, floral outdoor gatherings. Check out the recipe on the Bakers Journal website.
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