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Industry News 

No time for podcasts? Try Bakers Journal’s Flashcasts!

Give our short form podcasts a try, and stay on top of the baking industry’s most pressing issues. From gut health to clean label, “On The Rise” has all your answers.

How to market artisanal bread: Offer “Artisanal Toast” options

A study commissioned by Stonemill Bakehouse revealed that almost half of Canadians love “artisanal toast,” bread that’s topped with any combination of fruits, spreads or vegetables.

Showcase is looking for bakers and chocolatiers

Showcase announced it is recruiting Canadian caterers, restauranteurs and hospitality sector professionals to produce one of the most popular gifts of the season, Hot Chocolate Bombs.

Consumers willing to spend more for sustainable goods

Most consumers will pay more for food and beverage products containing sustainably produced ingredients, research by Palsgaard has shown.

Heat-stable cheese for vegetarians and flexitarians

Arla Foods Ingredients has launched a new organic functional solution for cooking-stable cheese products.
Sponsored Spotlight 

Look Ma, No Holes! Controlling Expansion Makes a Difference

Handtmann’s Flexible Rotary Cut-Off Solutions deposits semi-liquid batters and gluten-free bread dough precise scaling accuracy. It comes in single and multi-lane configurations and handles a variety of shapes and sizes with equal precision. An available servo driven flow divider gently feeds product through interchangeable inserts to a pneumatic rotary cut off providing +/- 1% scaling accuracy.

» Learn more

WSIB makes safety easier for small businesses

Now, non-unionized workers and small businesses will be able to access advice, education, and representation at the WSIB and the Workplace Safety and Insurance Appeals Tribunal (WSIAT) at no cost. » Read more...

RC demands “transparent data” to save Canada’s food industry

With heightened restrictions as the province continues to respond to a second wave of COVID-19, the association is demanding more data. » Read more...

Electrolux Professional partners with new culinary school

Electrolux Professional, announced a long-term partnership agreement a new culinary and pastry arts school, founded by Chef Alain Ducasse. » Read more...
Annex Bookstore

In the Hands of a Baker

A must-have guide for successful bakery and pastry operations.

In the Hands of a Baker, from The Culinary Institute of America, this book helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking.

This valuable resource also features step-by-step instructions with supporting photography and illustrations throughout. » Order now
More News 
California Raisin webinar

Paytronix launches subscription model

Paytronix Systems, Inc. introduces a loyalty platform that promises to make it possible for any bakery or café to launch and manage a subscription program. » Read more...

Pizza Expo 2021 preview

This online show is promised as the source to find ingredients, equipment, products and services you need to operate and grow your bakery or pizza business. » Read more...

Ontario’s bakery deliveries in winter now a bit safer

Bakery delivery drivers and the trucking industry now have additional information to support safer route planning when travelling on provincial highways. » Read more...

Free Webinar: Christmas Stollen and reduced sugar holiday baking

Learn how to scale up recipes, reduce sugar naturally, and extend shelf life just in time for your holiday baking: » Learn More

RC SHOW 2021

Restaurants Canada Show will be online, live between February 28- March 3, 2021 » Learn More