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Spicy sourdough cornbread

The addition of sourdough gives this cornbread recipe a twist. This recipe is from the Bakers Journal 2017 recipe book “Modern Classics”, and was written by Jessica Carpinone, co-owner of Bread By Us.

NSF International debuts new website for Canada

NSF International launched to give Canada's growing and complex food and beverage industry easy access to the global public health organization's expertise and services in Canada.

BakeMark acquires Best Brands

BakeMark acquired Best Brands from CSM Bakery Solutions. The purchase includes the brand and product portfolio.
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Bakers Journal Bookstore

The Making of a Pastry Chef

In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself, career trajectories, and more.

Woven among the autobiographical and career data are more than 50 of the chefs' signature recipes, approachable formulas for the likes of Chocolate Polvarones (Mexican wedding cookies from Wayne Brachman, Mesa Grill, New York), Persian Mulberry-Poached Fiori Figs (Sherri Yard, Spago, Beverly Hills), and Pear Financier with Hazelnut Praline Ice Cream (Sebastien Cannone, The French Pastry School, Chicago).

This book will interest those contemplating or in a pastry career in particular, but will also appeal to readers curious about food work in general, as well as modern restaurant operation. >> Order Now
Featured News 

Much ado about vanilla

Vanilla prices are on the minds of many. Raelene Gannon weighs the importance of the flavour in various goods and available alternates. » Read more...

The Coffee & Tea Show

September 24-25, 2017
Location: Toronto
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Ecotraveller World of Taste Tourism and Gastronomy Exhibiition

September 29 - October 1, 2017
Location: Enercare Centre, Toronto
» Learn More

Anuga 2017

October 7-11, 2017, 2017
Location: Cologne, Germany
» Learn More