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As we enter the summer season and a bounty of fresh ingredients, get your quick fix of the latest Canadian baking industry news, features, insights and trends!
- Colleen Cross, Editor
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Health Canada is considering developing a mandatory packaging program, said John Field, chief, Chemical Health Hazard Assessment Division, Health Canada, during a Food Plastics and Packaging Consultation event organized by Food and Beverage Ontario. Nithya Caleb reports for Food in Canada.
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The Bakery Leadership Circle is a program from the Bread Bakers Guild of America and Mark Dyck of Bakers4Bakers designed specifically to support bakery owners and operators in working through your most important adaptive challenges and achieving success in your business as you define it.
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Vancouver Island-based Portofino Bakery has expanded its distribution across Canada.
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KPM will host a free webinar June 24-28 as part of its The Baker & Miller Educational Webinar Series that aims to help bakers and millers put objective data on historical expertise on baker's specific doughs, work together to develop flour Certificates of Acceptance, improve communication and reduce process issues.
» Read More...
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Our enzyme-based solution is designed to help bakers achieve improved profitability while significantly reducing energy consumption. Opting for Essential ® Bake Time Reduction not only secures a clean label solution but offers the potential to reduce bake time by up to 30%, optimize throughput, and save on water and energy consumption. Connect with us to start optimizing your bakery operation today. Innovation is Essential ®.
» Learn more...
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In this special guest column, Mark FLoerke discusses how automation and AI can help operators with production and operations efficiency, product innovation and customer experiences.
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Centennial College students create menu inspired by journey to Spain. Share their culinary journey!
» Listen now! |
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Every business has a story. We were excited and honoured to be in the presence of so many creative, inspiring bakers and entrepreneurs at Bakery Showcase in May. We use this space to shine a light on two such passionate entrepreneurs we hosted.
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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.
» Shop now...
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The Canadian Pizza Summit West and Chef of the Year Competition will take place on Monday, July 8, in Port Coquitlam, B.C.! We invite pizzerias, bakery-cafés and restaurants from across Canada to join us for this free industry day. BAC executive director Martin Barnett will be among esteemed judges with the difficult job of evaluating high-quality pizza!
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A new report by the World Health Organization links processed foods, alcohol, tobacco and fossil fuel on non-communicable diseases in the WHO European Region.
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The Baking Association of Canada will host a Newfoundland & Labrador Town Hall Bakers Gathering & Education Sessions on Sept. 17 at the College of the North Atlantic in St. John's in partnership with the college and with Food and Beverage Canada.
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July 8, 2024 | 1346 Kingsway Ave, Port Coquitlam, BC V3C 6G4
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September 17, 2024 | College of the North Atlantic, 1 Prince Philip Drive, St. John’s, NL A1C 5P7
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April 14-15, 2025 | 159, rue Saint-Antoine Ouest,
9e étage, Montréal (Québec)
H2Z 1H2 CANADA
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