The new Ariva-S-Mini from Mettler Toledo is a standalone scale designed for checkout counters.
TouchBistro, an iPad point-of-sale solution for cafes and restaurants, now offers integration with QuickBooks small business accounting software.
Adam Equipment has added the new Astro scale to its range of portable weighing equipment, offering user-friendly features in a compact, sleek design.
ORBIS Corporation has introduced a 40- x 48-inch top cap and pallet system for the packaged goods and food processing industries. The company’s StakCap top cap covers pallet loads so they maintain uniform weight distribution when being stored or transported, and the top cap also secures pallet loads for more efficient material handling while enhancing the safety and maneuverability of double stacked pallets.
The new Deco-iSpot from Unifiller can be used to easily ices cakes and decorates cupcakes directly from a bowl or pail.
Comax Flavors has introduced natural S’mores and natural S’mores Pancake flavors to recreate the classic campfire treat. The S’mores flavor balances toasted marshmallow with sweet chocolate and a graham cracker finish, while the S’mores Pancake flavor combines the taste of chocolaty marshmallow and graham cracker with pancakes and breakfast syrup.
The WP Kemper Kronos spiral mixer is a new design and a lower-cost version of the company’s President spiral mixer. The Kronos can handle gluten development for a variety of doughs because of its three-zone kneading process.
Mecatherm has launched MECAtoast, its new versatile toast bread production line. The production of toast bread requires dough to go through a series of stages, each open to the potential for mistakes that could disrupt the bread’s chemical process, thus the need for automated production.
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.
In April 2014, when chef Sandra Katsiou opened the doors to her small shop on St. Clair Avenue West in Toronto it was going to be an extension of her existing cooking and catering business. She knew her popular scones would be a good calling card—a nice nibble for customers waiting for their meal orders—but word in the neighbourhood quickly spread. On the first weekend, people were lined up out the door and down the block—the scones were a hit. Overwhelmed, Katsiou went into the back of the shop and cried. “That’s when everything changed,” she says.
Thinking back to the early struggles of selling his vision for an industrial artisan bread factory to investors, Michel Saillant fondly remembers encouraging words he received from his mother: “Don’t give up,” she told him, “You’re so right for this project.” And now, over a decade later, his vision has become reality, and Boulart, the Montreal-based bread wholesaler, is achieving annual sales of over $50 million.
The butter tart is a Canadian classic, from school bake sales to family gatherings coast-to-coast, we’ve all grown up knowing the gooey sugary goodness inside that crumbly pastry shell. Focused on rekindling memories of the best home made tart experiences, Darlene Carlton, co-owner of Beverley’s Bakers in Stouffville, Ont., has one clear objective for her business: “I want to be number one for handmade homestyle butter tarts.”
Upon first meeting, Joanna Schultz’s high-energy and fun-loving nature is infectious, but when the discussion turns to business, her focus is serious and it becomes clear she’s relentless in achieving her goals.
Arabelle’s Bakery in Winnipeg, founded by two Nigerian-born residents Bryan and Temi Akindipe, is attracting a growing audience for its Agege bread—a dense bread that is served with meals in their native country. The company was recently profiled in The Winnipeg Free Press. | READ MORE 
There are several reasons one should get to know Fancy Pokket owner Mike Timani, each equally important as the next.
Montreal - Michel Saillant, founder and owner of Boulart—the Montreal-based bakery with sales over $50 million making artisanal-style clean-label breads on an industrial scale—is profiled in this National Post article. |READ MORE
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?
Customers will enjoy buying, eating and sharing these classic treats, they’re also a great option to fill up lunch bags for young and old.
Apple Pear Caramel Praline PieCombining the best of the fall harvest fruits with pure sweetness and a bit of crunch, this recipe comes to us courtesy of Jenell Parsons of The Pie Hole in Vancouver.
As fall approaches, this hearty spiced cake incorporates vegetable, fruit and nuts for a wholesome offering. This recipe is courtesy the California Walnut Board & Commission.
For a light summer treat, tart but sweet, lemon meringue always fits the bill. This recipe comes from 2016 Jake the Baker award winner Joanna Schultz of Pikanik in White Rock, BC.
These recipes for blueberry torta and blueberry oatmeal breakfast bread are courtesy of the U.S. Highbush Blueberry Council and sure to please with fresh, simple flavours.
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.
Shortbread has been a Christmas favourite of mine since childhood. Mom’s recipe originated in Scotland and only has four ingredients: butter, rice flour, all purpose flour and fruit sugar. She always places the dough in an air tight container and leaves it in the fridge for up to a week. Chilling the dough provides a slightly darker colour, a more pronounced flavour and a shorter texture. Family and friends look forward to these delights every holiday.
Following an inaugural meeting at the Southern Alberta Institute of Technology (SAIT) in Calgary in November 2015, a group of baking and pastry instructors from Western Canada felt the need to continue their discourse on teaching and learning in the trade. As a result, an invitation for a reunion was sent out to all colleges in the four Western Provinces and Washington State, and 23 delegates made their way to Vancouver Island on the weekend of June 24-26 for a learning/teaching event.
In our fast-paced world, a familiar country apple pie or classic carrot cake made with simple ingredients brings a sense of comfort. Homestyle recipes continue to be a popular line for many bakeries and never really go out of fashion. We are seeing a modern twist on some of Grandma’s favourites that still bring a sense of ease, familiarity and a remembrance of things past.
As ethnic trends continue to become popular more and more people are enjoying spicier foods. Consumers are willing to explore new options based on their travels and their desire for twists on their usual favourites.
Since the discovery of acrylamide in food products in 2002 it continues to cause concern as a potential carcinogenic public health risk in many manufactured foods and beverages.
Barley is an ancient grain that dates back over 10,000 years, nourishing civilizations from Egypt to Rome to the Vikings. But despite its storied history, human consumption of barley has fallen by 35 per cent over the last 10 years. In fact, only two per cent of the crop yield is consumed by people, with the remaining 98 per cent going to livestock. However, Canadian researchers may have just put the spotlight back on this historic grain thanks to newly discovered health benefits.
Rockville, Maryland – In an effort to help food manufacturers and retailers make informed decisions about ingredients and products in their portfolios that may have a greater potential of being adulterated, the U.S. Pharmacopeial Convention (USP) has launched an update to its Food Fraud Database (FFD 2.0), reportedly the largest collection of food fraud records in the world.
We all know that sugar is essential for the sweet taste in baking. However, sugar goes beyond sweetness and is an important ingredient for function including colour, texture, and fermentation.
Consumer interest in digestive health continues to grow and is one of the top health trends this year. Consequently, gut health was a popular topic at the American Society for Nutrition Scientific Sessions at the Experimental Biology 2016 conference in San Diego in April.
Among developed nations, consumers can be reassured that existing and emerging food handling safety standards are working hard to keep populations safe. But as attendees at the recent 12th annual North American Summit on Food Safety learned, the most significant threat to our food supply today is food fraud.
Sugar is under attack. In Canada, business leaders and politicians are advocating for more revealing sugar labels on foods. In the U.S., the recent 2015-2020 Dietary Guidelines for Americans now recommends consumers get less than 10 per cent of calories per day from added sugars. It’s the addition of liquid or granulated refined sugar in the form of sucrose that is being targeted. The heightened awareness is being led by health concerns.
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.
Should you automatically agree to the same terms and conditions when you renew your lease as you accepted when you first signed? No. When we co-wrote “Commercial Leases & Renewals for dummies,” we explained that properly negotiating your commercial lease renewal was an important consideration for all tenants.
For bakeries across the country, a successful holiday season comes down to detailed planning and preparation. As customers line up for their favourite seasonal treats and large holiday party orders are placed, smooth sailing can quickly turn into chaos without advanc planning of products, ingredients and staffing.
Great menu designs will enhance a bakery experience and help your customers makes the right choices. Your menu is often the first impression your bakery will make. Menus are your best marketing tools. They are an extension of your brand, and everything about presentation, design and layout and food/beverage descriptions will contribute to your guest experience and will increase your profit.
On a rainy Saturday in September I made my way to Goodwood, Ont., a small community north of Toronto, to witness what may go down in the book of Guinness World Records as the largest tart ever baked.
Matthew and Janice are entrepreneurs who’ve been in business for nearly two years. They recently decided to attend a leadership conference to help them remain competitive leaders/entrepreneurs in a global economy.
I would like to introduce to you a little example of how some technology can effect major changes to even the simplest of operations.
Fall is jam-packed with activities, holidays and events like back-to-school, Thanksgiving, Halloween, the start of several sports leagues and much more. And before you know it, the holiday season will be upon us. Fall is also the time to celebrate the harvest of wonderful fruits, vegetables and delicious earthy flavours.
Way back in early May I had the opportunity to attend Bakery Showcase 2016, the Baking Association of Canada’s national trade show and conference, and I was thrilled by the level of interest and familiarity bakers from across the country had with this magazine, especially our resident chef, Jake the Baker.  
Lighting can be an important way to attract customers and highlight your offerings, but it’s essential to use lighting sensibly to achieve the benefits without any of the pitfalls. Following are eight tips on using lighting to enhance your bakery and your sales.
Do you have enough parking for your customers, you and your staff? It’s a common problem we see with both new and established commercial tenants, and here are a number of factors to consider.
For the past four months I have been spending my days learning all I can about the baking industry. I’ve been attending events, speaking with association leaders and visiting bakeries to hear about the issues facing people who turn raw ingredients into finished baked goods for people down the street, across the country or around the world.  
Providing digital ways for customers to access your menu can be a win-win for Canadian restaurants and their customers, shared the NPD Group’s Robert Carter during an industry webinar.
On Thursday, May 12 Cacao Barry, in cooperation with George Brown College in Toronto, hosted a demonstration by chef Ramon Morato, an award-winning cookbook author and the global creative innovation leader with Cacao Barry, based at the Chocolate Academy training centre in Barcelona.
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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