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BAC Show

Insights to baking edibles

In January, the BAC Ontario Chapter partnered with Loyalist College Applied Research to bring baking professionals a webinar primer about baking with cannabis called “Cannabis Edibles for Bakers: Insights Into Baking Quality Edibles.” Co-hosts Barb Allen from ARC and Chef Scott Royce talked about the challenges bakers and confectioners might meet when baking or making sweets with cannabinoids.

Gluten-free baking

A frank conversation with Tara Black, a Red Seal pastry chef who co-owns Origin Bakery, a gluten-free establishment, in Victoria with Marion Scott, uncovers the challenges of baking without gluten.

Best Kind Bakehouse

This year’s winner of the Inspirational Bakery Contest, Best Kind Bakehouse of Vancouver, B.C., turned a passion product born of pandemic restriction into a professional, innovative all-virtual bakery.

Five decades of tradition

Italian baking culture is going strong after 50 years. Karen Barr talks with bakeries that have stood the test of time.

Bakers Journal Virtual Innovation Day

Bakers Innovation Day was all about gaining momentum and working toward the future of baking! This online event featured Justine Martin, multiple award-winning cake sculptor, as our keynote speaker and brought industry movers and shakers to discuss how the pandemic has changed the way you do business and will help you spot opportunities in future.
Sponsored Spotlight 
Annex Bookstore

The Italian Baker

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that everyone knows and loves are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.

In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. » Shop now...

Organically speaking

Annual retail sales of certified organic products in Canada are approximately $6.38 billion and have increased by almost $3 billion since 2012. Karen Barr talks with three B.C. bakeries and how they are innovating with organic products to serve health-conscious customers. » Read more...

Inclusive kitchens

Some of Canada’s best-known BIPOC food experts talk about how they experienced the effects of racism and give advice on how to break down barriers and biases to create change and encourage inclusivity in the industry. » Read more...

Cross-country fare

Bakers Journal takes a tour of some of Canada’s best bakeries from east to west. Find out what’s common and what’s different among a diverse sampling of Canadian bakeries. » Read more...

Upcycled ingredients: What’s old is new again

Final Proof columnist Jane Dummer explores how upcycled ingredients such as Okara flour and spent grains support a circular economy. » Read more...

A taste for giving

In a feel-good story to end another bumpy year, Chef Rodney Alleguede describes how he and other bakers are fighting hunger through a cookie-swap charity that donates to food banks. » Read more...

Restaurants Canada Show 2022

Feb. 27-March 1, 2022
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Bakery Showcase 2022

April 10 – April 11, 2022
Mississauga, ON
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