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Conscious food |
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Written by Laura Aiken
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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.
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Sharing chocolate secrets |
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Written by Laura Aiken
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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.
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The lights are on |
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Written by Laura Aiken
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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.
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Fall feels like apples and barley |
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Written by Laura Aiken
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September
2, 2010 - The long weekend is nearly here and with it the unofficial ushering
in of autumn.
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New editor |
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Written by Brian Hartz
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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.
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G20 aftermath |
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Written by Brian Hartz
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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.
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Filling up fast |
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Written by Brian Hartz
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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.
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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?
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