Canadian Pizza Magazine Recipes Collection Buyers Guide Jake the Baker Bakers books
Dec. 19, 2014, Chicago — To'ak Chocolate is releasing 574 bars of what may well be the world's most rare and sublime dark chocolate, now available for the first time. Each 50 gram bar is priced at $260 and available for purchase at http://www.toakchocolate.com, as well as limited specialty retailers.
Three-ounce brown plastic disposable espresso cup with Handle (sleeve of 25). Take your espresso with you on the go. Great for parties, catering, pool side, gelato and much more.
  Oct. 28, 2014 – Welcome Home Brands’ new disposable presentation paper provides a method of wrapping and serving single-serve portions of candy and baked goods for individual sale.
  Sept. 22, 2014 – Fortress Technology’s FM software for Fortress metal detectors is designed to be compatible with all Fortress detectors and can be installed on location on the Phantom and Stealth models.
Sept. 18, 2014 – The ShuffleMix aeration mixer is designed to help improve the overall appearance of cream pies by providing better aeration and greater volume.
Aug. 3, 2014 – Steviva Ingredients has launched GMO-free Erysweet Erythritol, a sweetener for use in such applications as bars, desserts and sweet baked goods.
  Aug. 5, 2014 – Ashworth Bros. recently fulfilled a large order for the Lotension Omni-Pro 150 spiral belt.
July 30, 2014 – Two products from Corbion Caravan, Arco Pro Relaxer and LC-5 ASSIST, help reduce dough mixing time and improve dough rheology and machinability.
July 15, 2014 – Mettler Toledo’s new software allows weighing terminal users to integrate weighing transaction data into PC databases.
June 23, 2014 – The Dutchess Model JN Semi-Automatic Dough Divider/Rounder is now certified for safety to Canadian UL standards and for sanitary design to NSF standards.
June 11, 2014, Canada - Ultra-Lyte CIP sanitizer is the first industrial cleaner to hit the market that kills all known bacteria and viruses while being safe to handle with no personal protection needed
June 9, 2014 – The new Omni-Flex 3 x 1 belt with its three-by-one-inch opening is ideal for conveying pans, trays and larger products in spiral cooling, freezing and general conveyance applications.
Paris has long been known as a city where passion and indulgence reign; where chic patrons flock to bakery cafés for hand-crafted baguettes, rich French pastries and artisanal chocolates.
Infamous chef and TV personality, Julia Child, once noted: “In France, cooking is a serious art form and a national sport.”
Sept. 17, 2014, Hamilton, Ont. – Gala Bakery is ramping up production of its specialty, burek, a traditional stuffed pastry popular in the Balkans, the Middle East and North Africa, reports The Hamilton Spectator. | READ MORE
Brad Churchill is not afraid to get in your face about chocolate.
At 2:00 p.m. on a Wednesday afternoon, the large, airy retail storefront and café of Bobbette & Belle Artisanal Pastries is buzzing. A group of women laugh and talk over slices of cake; two young men grab lattés at the counter; and customers saunter in to buy the shop’s infamous macarons and other treats.
The quintessential French baguette speaks of time, care and craftsmanship. It’s caramel-coloured, crumbly crust and fluffy middle rippled with airy holes is a testament to skilled bakers who spend years honing their ability to shape, fold and score the dough to perfect proportions.
Jessie Jones leads a double life. From Monday to Friday, she is a full-time chef at London Bridge daycare in London, Ont., where she has provided meals and snacks since 2009.
Laura MacLean’s chocolate cupcakes rode first class all the way to first place. The trip, however, was not without its turbulence.
We are reminded every day why we bake for a living. Daily, we take a variety of raw ingredients and turn them into visually appealing, nutritious, flavourful finished products.
Stone Hearth Bakery has a dual personality. To some people, that description might mean an identity crisis.
A recent phone call to the Ottawa apprenticeship office revealed that they were willing to answer questions about obtaining the Red Seal for baker-patissier, but they did not have an outline to send out.
This recipe for fabulous (and gluten-free) Cranberry Almond Loaf was created by Elana Amsterdam.
This apricot and pistachio version of Raincoast Crisps is adapted from Julie Van Rosendaal’s recipe for these double-baked treats. Delightfully crisp, these crackers are bursting with dried fruit, nuts, and seeds.
Jessie Jones of Jonesin' for Cake in London, Ont.,
Vancouver Community College baking instructor Marlie Van de Ven demonstrates how to use fresh, local ingredients to create your own version of a homemade recipe.
A behind the scenes look at how Christina Tosi makes compost cookies at Momofuku Milk Bar's bakery in Brooklyn.
Chef Marco Ropke of the Pastry Training Centre of Vancouver has contributed one of his favourite rye bread recipes to Bakers Journal readers.
Oh éclairs, you take a skilled hand to make but nothing more than a chewing reflex to vanish in a wink. Such is the nature of beautiful desserts, but perhaps particularly so with this French specialty whose name means “flash of lightening”, purportedly because they are consumed in a flash.
You’ll find plenty of chocolate at Bakery Showcase. Here’s a look at the trends being set by award winners.
Wendy Barrett demonstrated how to create this dessert for students in the professional baking and pastry arts department at Vancouver Island University.
Many bakers shy away from making their own laminated products because they feel that it takes too long to make and it’s too expensive
On Feb. 24, bakers are invited to join in the fight against animal cruelty by participating in a cupcake fundraiser to celebrate Canada’s second annual National Cupcake Day for SPCAs and Humane Societies.
Dec. 15, 2014, London, United Kingdom -- The weight wellness market is at a tipping point, and in 2015 big name brands like Weight Watchers will continue to see sales plunge – even Special K, the world’s biggest food for weight management, has experienced a sudden 10 per cent drop in sales.
Dec. 4, 2014, Guelph, Ont. — According to the latest global report on food safety published by the Conference Board of Canada — in partnership with the University of Guelph's Food Institute — Canada is a top-tiered country in terms of the performance of its risk managers. However, considering the future of global food safety systems, there is still much to learn.
When the cold weather starts rolling in, you are likely focused on switching up your menu, keeping your energy costs down and finding ways to bring in customers during the winter months. Pest prevention doesn’t usually make the list of priorities, but it should.
How coffee flour turned into a highly touted food ingredient
Enzymes have been widely accepted in the baking industry as very valuable tools.  
Oct. 28, 2014, Ottawa – Governments should either restrict the sale of high-calorie, nutrient-poor foods or increase taxes on such foods to combat obesity, according to an editorial published online in the Canadian Medical Association Journal. Mediscape reports. | READ MORE
Sept. 18, 2014, Denver, CO – Three flours launched via a crowdfunding campaign in August are made solely of domestically grown fruit and vegetables.
Sept. 16, 2014, Vancouver – Vancouver Island Salt Co. produces 450 kilograms (1,000 pounds) of West Coast artisanal sea salt every week, including naturally flavoured salts such as roasted garlic, balsamic vinegar, Jamaican jerk and blue-cheese salt, reports The Globe and Mail. | READ MORE
While sorghum is one of the world’s most familiar foods, it is largely unexplored in North America.
Making sense of the gluten-free marketplace – and the new rules that will affect us all.
Aug. 29, 2014, Chicago – Wine grape pomace is a useful functional ingredient in baked goods, suggests a study by a research team at the University of Oregon.
Perception, reality and a burgeoning “windfall” market: how the gluten-free sector is raking it in.
With some good merchandising and creativity, you can attract a bigger lunch crowd at your bakery.
The red-hot trend of comfort food with a twist suggests people want to have it all. They want what feels familiar and safe – but they also enjoy the playfulness of trying something new.
What a mega-deal can teach us about building a brand and keeping it strong.
Behind every successful bakery operation is an effective manager or owner who knows how to successfully lead staff.
Oct. 22, 2014 – Move over, Millennials. Generation Z is poised to enter the workforce and they're bringing a whole new set of expectations with them.
Sept. 26, 2014 – Learn five ways to turn upset customers into fans by investing in front-line training.
A recent survey, entitled the National Survey of Canadian Business Sellers, revealed that selling a business was an exhausting ordeal that left people with little time to think about themselves or their new circumstances.
People are more focused in their shopping habits these days. Here are five things you should know.
Aug. 29, 2014 – Many businesses are discovering the immense power of having a blog on their company website. Here are some tips on how to engage your customers.
The Temporary Foreign Workers (TFW) program and the lack of young Canadians trained to work in the food industry has made plenty of news headlines recently.
Here are five easy steps to create a direct marketing campaign that really works.
Dec. 11, 2014, Ottawa -- With 91 per cent of educators convinced skilled tradespeople will always be in demand, there is a strong case for connecting students to hands-on activities and accurate employment data, suggests a report released yesterday by the Canadian Apprenticeship Forum (CAF-FCA).
As a chef and instructor for the culinary institute at George Brown College in Toronto, I need to have a down-pat process for developing recipes that will be successes in the classroom. Perhaps you are considering expanding your business by teaching classes.

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