The October 2023 Digital Edition of Canadian Pizza is out, featuring a spotlight on two-time Chef of the Year West Giuseppe Cortinovis and how he innovates, collaborates and seeks to elevate the art and science of pizza in the world! Karen Barr explores how pizzerias across Canada are topping their pizzas with seasonal flavours, while Diane Chiasson gives us three easy ways to diversify your revenue stream.

Gain insights from research into what makes San Francisco sourdough so special and find out all you need to know about the Canadian Pizza Summit in Toronto on Oct. 30! Also, Pizza Chef columnist Diana Cline looks at the delicate process of handing over your business to another operator. Finally, editor Colleen Cross on how knowing about food trends can help you make decisions for your business and how trusting your instincts is important.

Don't forget to visit Canadian Pizza for all the latest news, events, products, and more, ensuring you stay at the forefront of the Canadian baking industry.

Plus . . . industry news, new pizza-focused products and trade show news (including trends such as pizza muffins and a charcuterie board made of focaccia)!