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Blog
Conscious food
Written by Laura Aiken   
August 19, 2011 – A fun afternoon at the Concious Food Festival last weekend showed me how good this movement is at telling the story of their food.
by Laura Aiken | 12/31
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Sharing chocolate secrets
Written by Laura Aiken   

January 5, 2011 - Derrick Tu Tan Pho, technical consultant and director of the Barry Callebaut Canada Chocolate Academy, wowed his audience during a special workshop hosted by the Bonnie Gordon School in Toronto.

by Laura Aiken | 12/31
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The lights are on
Written by Laura Aiken   

November 8, 2010 - The arrival of the holiday season sneaks up on me like the drop of autumn leaves. One day the landscape is rich golden red and then in the blink of a windy afternoon a stark brown takes over and the onset of winter becomes real. Like the change of seasons, Christmastime is a gradual morph that seems to happen all of a sudden.

by Laura Aiken | 12/31
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Fall feels like apples and barley
Written by Laura Aiken   
September 2, 2010 - The long weekend is nearly here and with it the unofficial ushering in of autumn.
by Laura Aiken | 12/31
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New editor
Written by Brian Hartz   
July 30, 2010 – As of next week, Canadian Pizza editor Laura Aiken will be expanding her portfolio with Annex Publishing & Printing Inc. by taking the reins here at Bakers Journal. I'm stepping down due to my relocation to British Columbia.
by Brian Hartz | 07/30
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G20 aftermath
Written by Brian Hartz   
July 14, 2010 – The Canadian Restaurant and Foodservices Association is reporting some disturbing news today about the effects of last year's G20 summit in downtown Toronto.
by Brian Hartz | 07/14
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Filling up fast
Written by Brian Hartz   
June 22, 2010 – The submission deadline for the 2010 Bakers Journal Recipe Collection is less than a month away, and space is filling up fast.
by Brian Hartz | 06/22
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Calling all bakers!
April 16, 2010 – It's that time of year again. We're now taking submissions for our annual recipe book, which will be published with our August/September issue. If you're a past, present or even future baker, we would love to hear from you. The recipe book is a great way to promote your business or just share your delicious creations with not only your peers in the industry, but our readers across Canada and around the world. And best of all, it's FREE!

All you need to do is e-mail your recipe and a high-res photo, suitable for print, to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it . We need 25-30 recipes, but whatever we don't use in the book has a good shot at being published here on our website or in future print editions of Bakers Journal. The deadline? Friday, July 16. That gives you three whole months, but the sooner you get your recipe to us, the better your chance of making the final cut. So, what are you waiting for?
by Brian Hartz | 05/11
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