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IBIE, held for the first time since 2018, served as a smorgasbord for baking businesses where there was plenty of substantial information to be consumed and exciting extra features to sweeten the experience. Check out our quick recap of the successful event.
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The National Arts Centre’s (NAC) resident chef, Jenni Lessard, is bringing the stories of her childhood blended with some of her family’s traditional recipes to the table during her time at the centre this fall.
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Restaurants Canada, the voice of foodservice, released the 2022 edition of Foodservice Facts, presenting the latest foodservice statistics, trends, forecasts, detailed analysis and insights for industry leaders.
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Women in Pizza is a movement that empowers women in the pizza industry to share their stories, display their talents, inspire innovations, and connect with one another and the world. Learn how you can get involved.
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BAC Ontario Chapter will present a Fall Wine Tasting Event on Thursday, Oct. 6, at Centennial College Event Centre in Toronto. Enjoy a night of great food, wine and desserts. Register by Sept. 26 to reserve your spot!
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Our Handtmann reputation is built on future proof technologies, technical expertise and the dependability of our commitments. When adapting a traditional product, developing a new, healthier or more convenient option, or integrating our equipment into a larger bakery solution, Handtmann adds value. We look forward to exploring your ideas and helping you develop your next success
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How can pairing your fruit, nut and chocolate desserts with wine increase profits at your bakery-café or restaurant? Karen Barr gleans tips and ideas from creative chefs.
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Make time in your Monday to attend a one-of-a-kind pizza webinar that’s designed for pizza chefs, bakers and anyone interested in craft of artisan pizza making.
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From the first time a child tastes a cake at his first birthday party, it becomes a central focus of all of life’s milestones. From simple, frosted layer cakes to elaborate restaurant creations, this popular dessert has the power to bring people together and to evoke a feeling of celebration.
In this book, Tish Boyle shares a wealth of information on cake-baking equipment, ingredients, and techniques, as well as troubleshooting advice and instructions for cake decor. Recipes are provided for every type of cake imaginable, including pound and coffee cakes, cheesecakes, angel food, fruit-based, flour-less, meringue, mousse, and ice cream cakes, as well as fillings, frostings, and cake accompaniments.
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The outlook for food and beverage processors remains positive amid economic conditions that have shifted from the start of the year, according to the Food and Beverage Report mid-year update from Farm Credit Canada (FCC). Food in Canada reports.
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On Oct. 19 at Vancouver Island University, Chef Christophe Bonzon, executive pastry chef and owner of Chez Christophe in Burnaby, B.C., will demonstrate how to craft entremets, chocolate bonbons and chocolate garnishes, and discuss how the bakery streamlines production for fine pastries.
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The inaugural cohort of the Canadian Apprenticeship Forum’s National Leadership Program for Women in Skilled Trades is underway with 18 apprentice tradeswomen as the first participants in the program. Due to great interest, the partners will fund an additional cohort at no cost to tradeswomen which will start in February.
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The Canadian Federation of Independent Business is launching Workplace Wellness, a new online initiative that provides business owners with resources and tools to support wellness in their business.
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