Watson is offering edible glitter products to meet the growing demand for clean labeling for what is considered natural colours. The Edible Glitter line is made from gum arabic (the sap of the Acacia tree) and colour. Watson uses colors from a wide range of sources, including cabbage juice, algae, carrots, radish, turmeric, and annatto.
Spokane Valley, WA — LloydPans is offering sheet pans designed to tick all the key boxes on the must-have list. The pans are touted as being rust-free, easy release, having a permanent coating and competitive pricing.
Watson, SK — Building on its existing line of organic spices, herbs, and seasoning blends, the Saskatchewan-based Splendor Garden brand has launched its new line of Splendor Garden Oats, an organic gluten-free product.
Dayton, OH — Globe Food Equipment has added two spiral dough mixers to their food preparation line. Designed for bakeries, pizzerias and others interested in gently developing the proper gluten structure of their dough without overworking it.
Las Vegas - Lallemand Baking Solutions representatives Phillip Lee Wing and Jim Kopp were on hand at the The International Pizza Expo to tell pizza chefs about its new proof-tolerant yeast called FlexFerm developed to ensure a controlled proof of dough to maintain consistent volume, shape and size. The pizza dedicated trade show was held from March 8-10 in Las Vegas.
Lenexa, KS - Corbion Caravan launched an extensive program to remove a preservative spray used in pre-soaked ancient and whole grains. The research and development effort has led to the reformulation of five super soaked grain products that carry a no preservatives label.
Richmond, B.C. − Icicle Technologies launched its new enhanced traceability feature for the ICICLE food safety management system.
Bethlehem, PA— A new BULK-OUT Bulk Bag Discharging Station from Flexicon is designed to prevent cross-contamination during material changeovers, while eliminating downtime associated with cleaning of hoppers.
Robesonia, PA – Reading Bakery Systems (RBS) has introduced a single screw extrusion system for producing expanded snacks that is designed to be cost effective.
Munson’s new Ribbon Blender meets sanitary standards and blends up to 1.84 m3 of powders, pastes or slurries. The unit, model HD-3.5-7-S316, is constructed of #316 stainless steel with continuous welds having 6 mm radii polished to 150 grit, a #4 (-32 Ra) interior surface finish and external removable seals.
The Two-in-One biscuit packaging system from Bosch has earned the WorldStar 2016 packaging award.
GLG Life Tech, who specializes in zero-calorie, natural sweeteners, has launched GoZero Solutions. This portfolio is designed to provide proprietary formulations tailored to customers' specific calorie reduction needs.
Ini Erivwo knows how to be a cake designer on the move — literally. The Nigerian-born, self-taught cake artist started her business in Nigeria and has seen it through moving to Toronto and then to St. John’s, Nfld., where Erivana Cakes currently resides as a home-based business.
Nina Notaro laughs a lot. It’s one of the first things you notice as soon as you begin speaking with her. She has an obvious sense of humour about life, but make no mistake – her cakes are serious business. Notaro and her husband, David Latour, own Cake Studio, Winnipeg’s first by-appointment-only bakery. Here, the couple collaborates to deliver a truly one-of-a-kind cake to every client, the vast majority of whom are about to be wed.
The CN Tower was busier than I expected during a family excursion there this summer. Goodness knows why I didn’t expect one of the world’s tallest freestanding structures to be a madhouse. There was a snaking line-up to get in, full elevators, and a buzzing crowd at all the look-out towers. At one point I peered into the restaurant and wondered what the food was like. How nice it would have been to have a meal, but eating that day wasn’t in the cards. Some other time, I thought to myself.
Sven Becker was a molecular biologist before taking over Andy's German Bakehaus. The Vancouver Sun shares the story of how he went from science to sweets. |READ MORE
What would happen if you fused together a traditional Asian and European bakery? If you took the look of a French bread, but gave it the softness of an Asian bun? If you set-up the artistic feel of a European bakery, but operated it in the self-serve style of an Asian one? Or took a French baguette and dressed it with fish roe and wasabi?
Roy Bouman was just “putting the wheels” on his new bread slicer when he answered my telephone call on a sunny day at home in Vernon, B.C. His tone was buoyant, and why wouldn’t it be? Twenty years ago, with three young sons depending on him, Bouman and his wife Caroline took a leap of faith to open a bakery, and now they have a hoppin’ livelihood to show for it. Before I digress into the generations of Bouman bakers that preceded this particular one’s life at the helm of Sweet Caroline’s, let’s give due pause to say: Happy 20th Birthday! Twenty years in the competitive baking industry is an accomplishment indeed.
After years of coming close, the Canadian baking team has finally snagged the Louis Lesaffre Cup. The team is having its best year yet, and members want to maintain that momentum until they are named the world’s best.
There’s no question Bryn Rawlyk had his hands full when The Night Oven Bakery opened for business. In addition to managing day-to-day operations at Saskatoon’s newest production bakery, Rawlyk was also faced with the challenge of perfecting processes to keep his operation stocked with wood-fired breads made from flour milled in-house.
Burnaby, BC - The Valley Bakery has been inducted into the Burnaby Business Hall of Fame. Burnaby Now reports. |READ MORE
Quebec City – While the concept may sound crazy to some, cat cafés are big in Asia, growing in popularity in Europe and the U.S., and are now purring their way across Canada. CBC News reports. | READ MORE
Stockholm – This summer Swedish bakery RC Chocolat launched a 24-hour hotel for sourdoughs, where anyone can store their sourdough while on vacation. Munchies reports. | READ MORE
Freetown, P.E.I. – A Prince Edward Island baker is on a roll with a new business that brings her goods to her customers and uses local produce. CBC News reports. | READ MORE
Yukiko Sekiya of Yuki Bakery in Montreal shared this strawberry recipe to highlight the use of seasonal fruits on the dessert table (can you hardly wait until June?). Apples can be substituted to make spiced apple cupcakes. 
Nicolas Dutertre has quite the pastry pedigree. He honed his craft with Meilleurs Ouvriers de France at the école Nationale Supérieure de la Pâtisserie Française. Other stints include life as the sous pastry chef at the 5-star palace Hôtel Plaza Athénée before becoming pastry chef at Montreal’s Point G. Now Chef Dutertre is passing down his knowledge as a Callebaut/Cacao Barry pastry chef at the company’s Chocolate Academy training centre in Montreal.
A former cupcake business owner shares her techniques for six different pretty frosting techniques sure to get your in the mood for spring.
Jessie Jones of Jonesin' for Cake in London, Ont., demonstrates how to paint, stencil and hand-stamp cookies like a rock star.
Consumers are buzzing about protein, and snacking is all the rage. What better way to hit these two top trends than with tasty, tiny, on-the-go energy balls made all the more sophisticated by an infusion of green tea?
This will make four sub-size loafs or you can halve it and make two regular loaves of bread. Great served with pasta dishes.
Seeking chocolate inspiration? Recipes from the World Chocolate Masters are now available online.
A delectable offering in the midst of the holiday season, these blueberry cranberry Christmas crêpes are sure to bring a festive mood to your bakery café.
Yolanda Gampp shows you how to make a grilled cheese sandwich cake on this episode of How To Cake It.
Get the feeling of fall with this decadent tart that’s sure to please.
Leftover bread? Try this comforting gourmet pudding dessert combining the old favourite flavours of rum, raisins and cinnamon from PreGel Canada. Top it with zabajone whipped cream to give it a sophisticated touch. The Zabajone Bread Pudding is a tried and tested recipe from PreGel Canada's kitchen, perfect for an early fall, cozy feeling.
This recipe comes to Bakers Journal courtesy of none other than the “Cake Boss” himself, Buddy Valastro, owner/operator of Carlo’s Bakery in Hoboken, N.J., and star of the hit series Cake Boss on TLC.
The popularity of free-from foods has surged in the Canadian marketplace over the past decade. Where consumers once had to thoroughly read ingredients lists on packaged food, there are now entire grocery aisles dedicated to gluten-free, dairy-free, and other allergen-free food. According to a 2011 Euromonitor report, the Canadian food intolerance market is globally ranked 10th at a value of $161.3 million US. The U.S. has the largest market at $3.4 billion US.
The International Dairy-Deli-Bakery Association (IDDBA) has released a new training video to educate managers and service associates in fresh perishable departments on food allergens and offers tips on how to engage consumers on the subject.
According to a CNN report, a food scientist in Singapore has extracted anthocyanins from black rice and infused it into bread, developing a purple-coloured loaf that digests 20 per cent slower than regular white bread and includes healthy antioxidants. | Read more.
Did you know that nine out of every 10 bites of food we eat today start with a seed? Seeds are important in our food ecosystem and are packed with essential nutrients like protein, fibre, vitamins, minerals and essential fatty acids. And suddenly, seeds are everywhere – in beverages, bars, crackers, breads, cereals, yogurt – you name it. In my book, The Need for Seeds, available via Amazon, I address how to make seeds an everyday food for your healthy diet, based on the platform of adding more plant-based foods and ingredients to your meals and snacks.
Pulses are edible seeds of crops in the legume family. Beans, peas, lentils, and chickpeas are some of the best known. Pulses typically grow in pods. Some crops produce seeds in a pod that are not technically pulses and contain a substantial amount of oil. The oil can be commercially extracted and these are categorized as oilseeds.
When it comes to bakery trends, numbers can speak volumes. The Baking Association of Canada’s (BAC) Ontario chapter recently presented a data focused seminar on some of the big health trends of today. The event took place on Jan. 26 at Centennial College in Scarborough, Ont.
Paul Hetherington, president of the Baking Association of Canada, brought up some chewy food for thought at a recent Ontario chapter event. Isn’t it strange, he mused in broaching the subject of genetic modification, how people seem to love technology in their communications, clothes, toys, and cars, but are far more questioning of its role in their food.
Toronto - Safe Food Canada is collaborating with the Food Processing Human Resources Council (FPHRC) to develop an introductory online food safety course addressing Preventive Control Plans (PCP). 
Alberta - Nutrition and food science students at the University of Alberta have invented a healthy, dairy-free 'gelato' made entirely from pulse ingredients, reports HuffPost Alberta. |READ MORE
Sydney, N.S. - McFadgen's Bakery has been fined just over $27,000 after pleading guilty to a violation stemming from an accident where a baker's helper lost three fingers, reports Cape Breton Post. |READ MORE
Singapore - A team of food scientists from the National University of Singapore (NUS) have created a recipe for making healthier, more diabetic-friendly bread by adding a natural plant pigment called anthocyanin, which is extracted from black rice. Nutrition Insight reports. |READ MORE
It’s the International Year of Pulses. Now is the time to learn how to bake with this nutritious group of foods.
One of the biggest frustrations I hear from my clients is the amount of time and effort it takes for them to put together proposals, particularly those that don’t end up winning the business. Unfortunately, the standard approach to making client proposals usually involves describing your products or services, including some corporate background, adding a few references, and finishing with pricing information. This is the last approach you want to take. It practically guarantees you’ll miss the mark. And worse, preparing and delivering these kinds of proposals soaks up significant time and resources that could be better spent elsewhere. Here are a few tips I share in my seminars on how to deliver proposals that actually boost your business.
When you think about it, ovens are a major source of income for bakeries. Without ovens and other tools of the trade, you would have no product to sell and your customers wouldn’t enjoy your secret family recipe. Your oven and other kitchen equipment often provide pests with the food they need to survive and thrive. To help protect your food, reputation and bottom line, consider using an integrated pest management (IPM) program.
Few things can do as much damage to your bakery’s capabilities as equipment failure. Modern, high-capacity commercial bakery equipment is highly complex and often controlled by sophisticated technology. When something goes wrong, it can go really wrong, and the result can be significant downtime, which, in turn, can cut into your bottom line and business reputation. Even relatively simple bakery production equipment has parts that will need to be cleaned, maintained, and eventually replaced if the machine is to continue functioning properly.
You have a reliable customer base and a profitable ongoing foodservice operation. Instead of going through the hassles of looking for real estate, dealing with major construction and suffering the headaches of opening another branch, consider whether it is time to expand your bakery’s offerings before the summertime. Here are six tips for expanding your lineup.
May 8 is Mother’s Day, which seems an apt time to reflect on the role of motherhood in the baking industry. Let’s face it (and state the obvious to get it out of the way): working motherhood is a juggling act in any career. As with all fields, a life in the baking industry can have its particular challenges. There can be long hours, shift work, low salary, and lack of health benefits.
The new manager walks into the conference room. The several staff members turn and look at each other expressing obvious shock over is youthfulness. He begins to tell the staff that he is only instituting one new change: they are going to begin online marketing using LinkedIn.
Spring is just around the corner, which means it’s time to get started on plans for one of the biggest holidays for bakeries: Mother’s Day. Mother’s Day is second only to Christmas and even surpasses Valentine’s Day. Try out some of these promotions to easily increase sales in your bakery, provide value for your regular customers and even earn some new ones!
Retailing can be a tough road to hoe. The hours are long, the expenses hard to control and you never know what your traffic is going to be. Factors beyond your control like weather, construction and rival businesses can help or hinder financial results. What if you could identify a piece of business that was operationally efficient, very effective at building your brand and guaranteed steady income? There exists such a revenue stream: the club.
Having a great website will not do you much good if people who are looking for services like yours do not know you exist.
Remember the days when people noticed good customer service, talked about it, and most importantly, rewarded you for it? Happy customers would return and spread the word. In today’s fast paced world however, people are so rushed moving to the next thing, or so distracted by their mobile devices, that good customer service is overlooked. Fortunately, as I share in my seminars, there are several easy things you can do that will enhance your service and boost your business, which your customers will actually notice. Best of all, they cost you nothing. Here are five for starters…
There are certain times of the year when business is relatively slow. These slowdown periods are a common cause of cash flow shortages for many bakeries. Don’t let the seasonal slumps get you down! Use this off-season time to properly market your bakery and get ready for your peak season.
We’re never going to run out of new ideas, which is pretty exciting when you think about it. And language keeps up. It’s elastic and accommodates new ideas. Language shows us how to express and understand new ideas.
Customers are curious about what you do, how you do it, and how they can execute some of your tricks of the trade at home. Just look at the programming line up on Food Network Canada, the abundance of food and drink magazines lining the checkouts at your local grocery store, and the buffet of websites, blogs and social media accounts catering to self-proclaimed “foodies.”
Three creative star chefs and Cacao Barry chocolate proved an irresistible combination for students of George Brown College’s baking program.
To borrow from Bob Dylan, the times they are a-changing, and nowhere is that more evident than in the baking and pastry programs across the country. And the students are changing, too.
April 27, 2015, Ottawa -- Though most Canadians don't like to admit to essential skills deficiencies, a new report from the Canadian Apprenticeship Forum (CAF-FCA) suggests that individuals stand to earn more by investing in upgrading skills such as numeracy and problem-solving.
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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