Profiles

The Final Proof: Phillip Lee Wing
It’s a cookie with a healthy conscience. Created and launched by the Food Development Group, Armadillo cookies are a range of snacks that are good to the tastebuds and good for the health. The Food Development Group’s Phillip Lee Wing offers an insider’s look at the challenges of creating a functional food.

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Recipe for Franchising: A Vancouver-based bakery expands its business.
In April 2002, best friends Heather White and Lori Joyce opened a small, pink Cupcakes by Heather and Lori shop on Denman Street in Vancouver’s high-retail-rent West End. With no baking background, and with financial assistance only from their parents, their likelihood of success seemed slim.

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Birdbath, A Neighbourhood Green Bakery
Take a look inside New York City’s ultimate environmentally friendly bakery. With walls made of wheat, stools created out of reclaimed tree stumps, countertops made of recycled paper, and all of this wind-powered, Birdbath has people all over New York a-buzzing.

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The Final Proof: Maury Rubin
While Maury Rubin was building a second City Bakery in Los Angeles (Rubin established the first one in New York City in 1990), and encountering nothing but resistance to any “green” additions to the building, he decided his next venture would be a completely green one.

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Decorative Bread Competition
Sponsored by the Ontario Chapter of the Baking Association of Canada, we present the winners and some of the other outstanding entries in the Decorative Bread Contest.

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Team Canada invited to compete at Europain 2008
Bill Clay, of Malaspina University, B.C., Tracey Muzzolini, of Saskatoon, Sask., and Didier Julien, of Halifax, N.S., as Team Canada, have been extended a special invitation by the president of Europain to demonstrate their breadmaking skills during the first day of the exhibition on March 29th, 2008, in Paris, France.

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The Final Proof: Kees Docter
Kees Docter was born in a bakery. Well, more specifically, above a bakery – in Elburg, a small town in the Netherlands. Long hours and constant travel with Lallemand caught up with Kees Docter, and he decided to follow in his father’s footsteps. After marrying a Canadian in 2006, they moved to the mural-dotted town of Chemainus, on Vancouver Island, to open a bakery. Along with the European baking he grew up eating, they will also serve organic and probiotic products.

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A Bakery on the Move: Ottawa’s B. Goods Bakery does it all on four wheels.
Walking down busy Rideau Street in Ottawa, past the Shawarma King, the Spring Roll King and Shonn’s Makeovers and Spa, the smell of freshly baked cookies warms the crisp, cool air. The smell is coming from a former Snap-On Tools truck, which, upon closer investigation, is no longer housing wrenches and ratchets, but cooling racks, mixers and bins of flour and sugar. It’s a bakery on wheels.

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