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Gen Z workers – those 13-27 years old – are calling for improved well-being, sustainable and digital benefits in the workplace, and are willing to look at alternative employers if their needs aren’t met.
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A year after meeting at a farmers market in Musquodoboit Harbour, N.S., two bakers have joined forces to give new life to open Martinique Desserterie in the former Dobbit’s Bakehouse. The Saltwire reports.
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The Ontario government is providing $12 million in funding to support nine innovative projects, including hospitality projects, designed to help people leaving the justice system or with prior criminal records find meaningful jobs with local businesses.
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The City of Pickering and Province of Ontario recently completed the sale of 151 acres of provincial lands in Pickering’s Innovation Corridor to FGF Brands, a major producer of fresh breads, rolls, croissants, fully baked muffins and sweet goods, for the development of a high-tech, food manufacturing campus, Food in Canada reports.
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Stunning photography brings the complete story of bread to life across five volumes-uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else.
Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection.
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Watch this quick video to see what exciting connections you can make at Canada’s national baking industry event set for May 14-15 at the Vancouver Convention Centre! Spread the word to fellow bakers and register now!
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Freshen up your space by creating a new layout, revitalizing your furniture and using creativity. Bakery expert Diane Chiasson shows you how in the latest edition of Bakers Journal.
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Bruno Feldeisen, world-renowned chef and judge on CBC's Great Canadian Baking Show, will be our very special guest at the show. Chef Bruno will help judge our Mother’s Day Celebration Student Cake-Decorating Competition, sponsored by Dawn Foods, and sign copies of his book, Baking with Bruno, at the BAC booth. Come meet this inspiring celebrity chef!
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While there will always be a demand for classic pepperoni and cheese pizzas, more millennials and foodies are ready and willing to push the boundaries of the usual. Award-winning pizza chef Diana Cline provides inspiration and ingredient combinations aplenty for tickling the palates of your more adventurous customers.
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Bakery Showcase May 14-15 in Vancouver is coming up fast. Don’t miss our exciting, engaging Women in Baking panel sponsored by Ardent Mills, which will kick off our celebration of Mother’s Day!
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The Baking Association of Canada invites bakers to a Town Hall gathering on Monday, May 29, at Winnipeg's Red River College, where they can network with other local bakers, artisans and people from supporting trades, discuss industry challenges and celebrate successes.
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COBS Bread recently launched a plant-based cinnamon bun available for a limited time that features dairy-free, plant-based cream "cheeze" icing and a bun made using plant-based margarine.
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Many millennial Canadians are motivated to visit bakery-cafés and other eateries that offer new and exciting products, according to Technomic's latest industry insights report.
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The average small business owner works 54 hours a week, the equivalent of an eight-day workweek for most salaried workers, finds a new report by the Canadian Federation of Independent Business. Eighty-four per cent of affected hospitality owners are working more hours, the highest of all industries.
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