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Loblaws said it plans to close 22 unprofitable stores, with the retailer adding it will begin rolling out an internet-based home-delivery service starting in December.
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Bakers spend an average of 15.4 hours creating a single wedding cake, suggests a U.S. study that aims to document the hard work of small businesses and impact on both their local communities and the approximately $96 billion wedding industry.
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A new culinary incubator has opened in Toronto giving chefs, caterers and culinary start-ups access to commercial kitchens, a photography studio and an event space.
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The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs.
The Professional Bakeshop is a complete guide to the art and science of baking and pastry from Wayne Gisslen, and offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice.
The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions.
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A delicious dessert has a balance of flavours and textures. Texture is created by a change in pressure or sensation in our mouth making the eating occasion more interesting. In baking, it is most commonly created by adding ingredients that produce crunch. It can also be generated from ingredients that fabricate crispy, creamy, bubbles and even heat from spices. I recruited the expertise of three culinary rock stars to weigh in about baking with texture. Here’s what they had to say.
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January 20-24, 2018
Location: Italy — Rimini Fiera, Expo Centre
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February 25-27, 2018
Location: Enercare Centre, Toronto
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