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The Green Road |
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Written by Jane Ayer
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In our June issue, we feature a number of articles on going green — from a lesson in biofuels, to green pest control ideas, to an interview with the owner of what's probably the world's first entirely green bakery, Birdbath, located in New York. What do you think about the move to go green?
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Team Bake Canada - Yay or Nay? |
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Written by Jane Ayer
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For the first time ever at Bakery Showcase, Team Bake Canada will be
strutting its stuff, demonstrating some of its unique products, talking
about what it was like to train for the Louis Lesaffre Cup, and, more
recently, what it was like to do demos at Europain in Paris. What do you think about Team Bake Canada? How do you think a team such as this can benefit the baking industry in Canada, both here at home and on the international baking scene? Is the team just wasting its time?
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Written by Jane Ayer
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It's not news to you bakers out there: you've seen your flour prices more than double, along with other key commodities you need to make the products your customers expect from you.
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Ingredient Switch Up |
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Written by Jane Ayer
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Feb. 8, 2008
One of our most recent polls (click here
to see the current one on our home page and have your say) showed that
the majority of you are going through reformulations for many of your
products, whether it be taking out the trans fats or lowering the
sodium content.
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Up, Up and Away |
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Written by Jane Ayer
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Although the Canadian dollar has dropped from its record high of $1.10,
it’s still trading just above par, after reaching parity with the U.S.
dollar in September for the first time in 30 years. That’s quite a jump
from 85 cents U.S, where the dollar stood at the beginning of 2007.
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