"Hello, bakers! Our top story is Team Canada topping the podium at the Coupe du Monde Americas selection at IBIE in Las Vegas! This talented team led by coach Alan Dumonceaux will compete for the world title in Paris in 2026. Enjoy photo highlights!
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The Canadian baking team of Florent Lehmann, Jason Wang, Julien Bruyer and coach Alan Dumonceaux won the Americas selection of the prestigious Coupe du Monde – the World Cup of Baking!
Sabrina Sigouin of La Belle Patissiere in Montebello, Que., and Sandra Major of Le Sucre au Four in Terrebonne, Que., were awarded best sculpted cake and overall titles at the Pillsbury Bakers’ Plus Creative Cake...
The claims process has begun for the $500-million national settlement reached with Weston and Loblaw for their involvement in Canadian class action lawsuits related to alleged industry-wide price fixing of packaged bread sold in Canada...
The outlook for the food-service industry has moderated thanks to a cooling of tariff war rhetoric and a slight uptick in consumer confidence, but operators remain cautious, according to Restaurants Canada’s Q2 quarterly report.
With over 3 million Canadians suffering from food allergies, nut- free products are in high demand. Sunflower kernels offer a perfect solution, rich in healthy fats, protein, and vital nutrients. Their neutral flavour and pleasant crunch make them ideal for a variety of foods. Plus, they align with Canadians' preference for sustainable ingredients. Explore how sunflower kernels can elevate your product innovations today!
The Baking Association of Canada’s Ontario Chapter invites you to enjoy an evening at Woodbine racetrack to raise funds to support scholarships for our baking and pastry students.
