 April 14, 2010 – As we move forward in the 21st
century, we are witnessing changes in all food categories from bakery to meat,
dairy and beverage products. As the pace of development quickens, a major
concern is food safety and quality. Today’s highly educated consumers are not
only interested in what they’re eating, but they’re interested in what’s in
their food and how it’s made. Hence, the nature and source of food ingredients
is very important.
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Chef survey reveals top menu trends for 2010 |
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March 25, 2010, TORONTO – Local, sustainable and organic food choices top the list of what’s hot in Canada’s restaurant kitchens. The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA).
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Farm House Irish Soda Bread with Clabber |
 March 2, 2010 – This month's featured formula comes from former Bakers Journal writer Marcy Goldman, who now runs BetterBaking.com, an online magazine for bakers. "Clabber," she writes, "is an old-fashioned word for buttermilk, and buttermilk is the
dairy liquid of choice in traditional soda bread. This recipe makes a
majestic, lean, mean tasty soda bread that is great with cheese or
sliced cold corned beef. I love it with tea in the evenings."
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2009 George Brown College gingerbread house competition |
 Feb. 9, 2010, TORONTO – George
Brown College's baking and pastry arts program held its annual
gingerbread house competition Dec. 11, 2009.
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Bakers Journal visits Flour Confections |
 Feb. 4, 2010, PICKERING, Ont. – In fall 2009, Bakers Journal visited the new Pickering, Ont., location of cake-supply shop Flour Confections, run by celebrated cake designer Lisa Bugeja. She was kind enough to pass along to us many photos of her beautiful cakes, which we have turned into a slideshow for your enjoyment.
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