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La fourmi bionique, a Quebec-based manufacturer of granola cereals, mueslis and snacks made with mostly local, fair trade and organic ingredients, has been granted the B Corp certification, which is given to companies that meet the highest standards of social and environmental performance, transparency and accountability.
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Didier Julien and Laura Mulrooney, owners of Julien’s Bakery in Chester, N.S., announced the closure of the bakery after 33 years of operation.
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A small business that began as an idea and involved a lot of chocolate tasting has grown into Newfoundland and Labrador’s first bean-to-bar chocolate company. Support from the provincial government will help Mount Pearl company Jacobean Studio Inc. bolster its marketing and production initiatives.
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National Cupcake Day is coming up on Feb. 28 and the Ontario SPCA and Humane Society invites you to take part in this sweet annual fundraising event that focuses attention and support on animals in need.
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Providing a full line of specialty and commodity ingredients:
• Butter • Cheese Cream • Cheese • Dairy Powders
• Egg replacers • Fluid & Evaporated • Functional Proteins
• Milk & Whey Replacers • Milk Powders • Whey Powders
Lactalis' ingredients are used by some of the world's most respected and successful food processors and feature
prominently in a diverse selection of many popular and well-known brands.
Lactalisingredients.ca
Ingredientsinfo@ca.lactalis.com
1-877-891-0811
» Learn more... |
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Bakery Showcase will take place April 10-11, 2022, in Toronto. The Baking Association of Canada welcomes the industry to Canada’s premier baking industry event – the largest and only baking industry business-to-business trade show and conference produced in Canada.
Register now to connect with the industry and enjoy speakers, demonstrations and booths jam-packed with information and ideas for your bakery!
» Read more... |
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Karen Barr talks with three chefs crafting innovative fruit-forward desserts. Learn what Das Lokal restaurant in Ottawa, The Happy Bakers, in Etobicoke, Ont., and Manoir Hovey, in North Hatley, Que., are serving to sweeten their customers’ experience.
» Read more... |
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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.
» Shop now... |
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The Baking Association of Canada encourages members to provide feedback regarding the new Single-Use Plastics Prohibition Regulations, the accompanying Regulatory Impact Analysis Statement, and the draft Guidance for Selecting Alternatives. The BAC will be addressing and commenting on the proposed regulations by the end of the comment period (March 5, 2022).
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George Brown College’s Centre for Hospitality and Culinary Arts has announced plans for labs reopening, resumption of field trips, on-campus events and construction projects at its facilities. Plans include development of two approved postgraduate programs in International Cuisine and Butchery.
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Commercial food equipment manufacturer Hobart will once again host a mixer giveaway at the International Pizza Expo, which takes place alongside the Artisan Bakery Expo in Las Vegas, March 22–24.
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Mecatherm has launched the Authentik Baguette, a recipe and industrial system that allows manufacturers to offer a product positioned midway between the classic baguette and the artisan-style baguette.
» Read more...
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