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Second-year Vancouver Island University Baking and Pastry Arts student Grace Poirier has been selected to design VIU’s next signature chocolate at Cacao Barry headquarters in Paris, France.
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Bruce and Sham is Testing
St-Viateur bakery in Montreal recently conducted a two-week experiment of selling hole-less bagels as a promotion in partnership with Philadelphia Cream Cheese. The Montreal Gazette reports.
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In the latest edition of Bakers Journal TV, editor Colleen Cross reports on artisan baking sessions and demos at Bakery Showcase, German bread featured on Lufthansa flights and graduating students displaying their skills at Toronto’s George Brown College Room 4 Dessert event.
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Renaissance BioScience Corp. has been awarded $232,000 in funding from the Canadian Food Innovation Network to develop a clean-label, non-GMO, yeast-based solution expected to transform and neutralize compounds that lead to off-flavours and undesirable aromas in plant-based flours and proteins.
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With many artisanal bakery shops and specialty-baked goods stores launching in North America, starting out in the food industry can be a profitable way to become an entrepreneur. First published 35 years ago, this revised classic is your guide to owning and running your own bakery. Learn about equipment, staffing, advertising, and crucial how-to information that you won’t find anywhere else.
» Order Your Copy Today
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'Canadian' desserts, thoughts about wheat, a new strategic plan, mission statement and more from Martin Barnett.
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Artisan baking, education and cutting-edge technology, indgredients and services will come together at Bakery Showcase May 5-6 in Toronto. Register now!
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When opening a bakery shop, proceed with both eyes open and be financially and mentally prepared. Columnist Diane Chiasson walks us through the key considerations.
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Join the Baking Association of Canada and the Canadian Pastry Chefs Guild for an afternoon of education and networking at Centennial College! Chef Jeroen Van Helvoirt will demonstrate a range of pastries and plated desserts incorporating Callebaut chocolate.
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Plastic-free hot lids, FSC-certified bamboo cutlery and a clean-label caramel replacement. You’ll find these and more products, equipment and services designed to help your bakery business in our New Products section. Check it out and tell us what you are in the market for!
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Join the Baking Association of Canada for “Farmer–Miller–Baker," a day of education, discussion and networking at the Southern Alberta Institute of Technology in Calgary on April 22!
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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. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes.
» Order Your Set Today
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Canada, the world’s top supplier of oats, has experienced back-to-back years of extraordinary volatility in its oat market. World-Grain.com reports on what may lie ahead.
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Burn-away cakes, in which the top layer of a cake is burned to reveal another image beneath it, have quickly taken over social media in the past month. Eater reports.
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Food in Canada editor Nithya Caleb talks with Remilk co-founder and CEO Avi Wolff and Dana McCauley of the CFIN on the implications of this first approval from Canada of animal-identical protein.
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Cargill's fats and oils now comply with the World Health Organization’s recommended maximum tolerance level for industrially produced trans-fatty acids in fats and oils, the company said in a news release.
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March 12, 2024 | 937 Progress Ave, Scarborough ON, M1G 3T8
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April 8, 2024 | 100 Princes' Blvd #1, Toronto, ON M6K 3C3
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April 22, 2024 | 1301 16 Avenue NW, Calgary, Alberta Canada T2M 0L4
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