Rational Canada, now introduces its latest product: The SelfCookingCenter XS.

Due to customer demand, the company from Rhode Island has launched their new transportation box, CupCakeSafe. Patent pending, CupCakeSafe keeps fully-assembled tiered cakes or cupcakes cool, as well as safe from weather and motion-related challenges.

Manufactured to FDA food grade standards, Best Process Solutions vibratory hopper feeder features a 8" X 30" flat trough and 3 cubic-foot capacity hopper. Model HFE-830-7-1/2-(3) can handle hot and cold materials. Typical applications include feeding to packaging, batching, mixing and drying.

Organic baking brand Miss Jones Baking Co. has launched three Desserts-in-a-Cup aimed at the convenience market.

HealthSpace has teamed up with Keboola Data Services and Xotecx Solutions Corp. to make a quality control and customer experience app to improve food safety and customer engagement in restaurants.

Ardent Mills developed its new Primo Mulino Neapolitan-Style Pizza Mix for making authentic, thin pizza crusts in the tradition of Naples, Italy, where the famous pizza is hand-tossed and baked quickly in extremely high-heat gas or wood-burning ovens.

Arjuna Naturals Extracts has launched a natural preservative formulation for combating oxidation, thermal degradation, hydrolytic rancidity and extending the frying cycle of vegetable oils.

New York – From $20 loaves to five-volume masterworks, bread is hitting new highs at restaurants, bakeries and home kitchens, Bloomberg reports. | READ MORE

The Bocusini Pro 3.0 was at work creating lovely and precise moulded chocolates.

Rubicone had its newest gelato flavours – Black Hawaii and Spirul Ice among them – out for sampling at HostMilano in October.

Redpath Sugar has released a cookbook with more than 200 recipes meant to showcase and celebrate  Canada's culinary traditions.

The word celebration is often associated with the word cake. The two are simultaneously linked. There are celebration cakes for graduations, engagements, weddings, anniversaries, baby showers, birthdays and more.

Alan Dumonceaux, chair of the baking program at Northern Alberta Institute of Technology (NAIT), and Marcus Mariathas, senior director of product development for ACE Bakery in Toronto, were selected to compete for the coveted World Master Baker titles in the categories of Gourmet Baking and Nutritional Bread respectively.

Pizza lovers are dining al fresco in rural Manitoba and it all began with a wood-fired oven named Hildegard.

Jacquy Pfeiffer, pastry chef and co-founder of the French Pastry School in Chicago, was more than surprised when he casually received an email from the French Government informing him that he had been awarded the French Legion of Honour.

One doesn’t go from apple pie sold on the farm to 110,000 square foot bakery overnight. For Chudleigh’s, it took roughly 18,250 nights. That’s about 50 years worth of sweet dreams.

Derrick Pho is a nuclear physicist of chocolate. He builds an exquisite bomb based on molecular science whereupon the atom splits in your belly, detonating a distinct sense of euphoria.

At first glance, the connection between baked goods and criminology seems to be limited to those old tales of cakes with lock-picking files being smuggled into prison. Then came along Nathalie Kaspy-Shtern – a criminologist turned chef turned baker turned successful entrepreneur – this Montreal-based business-owner personifies today’s culinary innovator.

Sometimes, all it takes is one cup of coffee to change your life.

Toronto — Butternut Baking is newly opened and serving paleo desserts, meaning they are free of grains and cane sugar. Many are also dairy-free or vegan. The Toronto Star reports. |READ MORE

Ellie Voortman was a critical force in turning a small 'country kitchen' into factory-size Oakrun Bakery. Here is a nod to her legacy written by Daniel Nolan for the Hamilton Spectator. |READ MORE

Parry Sound, ON — Meet two bakeries in the Muskoka cottage area of Ontario who are tackling modern challenges with small town charm. |READ MORE

Toronto – Muskoka Brewery and Ace Bakery of Toronto teamed up to create bread recipes using three seasonal beers, Winterweiss, Shinnicked Stout and Harvest Ale, and offer classes on how to make them. The London Free Press reports. | READ MORE

Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi, looks at what happens when pizza is made using different stone-milled flours, various fermentation procedures and free of the strictures of tradition. It includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as the delicate dessert recipe below, “Pillow of dreams.”

These brownies were inspired from her chocolate bar that is infused with cherry fig black tea, as well as the chai brownie recipe in Raelene Gannon’s book tea from cup to plate, which was published in 2015.

Vanilla Cupcakes

Rhubarb Pie

Coconut Passion Fruit Domes

Pineapple Dream Bars

Hazelnut Dark Chocolate Banana Cookie

Chocolate Brioche

Birds Nest Cookies

Beans Bar

Good Boucher brand lean beef has been recalled due to E.Coli strain 0157:H7. The Canadian Food Inspection Agency (CIFA) named Goodfood Market Corp as the company involved.

Craft beer as a drink is obvious; however that same beverage as a fantastic ingredient for both sweet and savoury baking is growing in popularity. Craft beers are diverse and complex with flavours that range from malt and barley to dried fruits and citrus.

Over the past few years, we have seen that even with consumers making better-for-you food and beverage choices, they are not ready to give up on dessert. Individual, minis, thins and clusters continue to be offered from artisan bake shops and large commercial companies for people to enjoy the indulgence while still maintaining a healthy dietary pattern.

New Canadian labelling laws that affect the way sugar is measured may change the way customers and manufacturers view the bakery shelf. But, what is sugar? Where do consumers’ perceptions go wrong? And why is this ingredient so prized in baked goods and also so indispensable?

New York – Many top U.S. pastry chefs have practised or studied architecture, leading to desserts that are not only visually arresting but also purposeful, writes Priya Krishna in a New York Times culinary feature. | READ MORE

Matzingen, Switzerland – Swiss manufacturer Veripan has developed a biopreservative it calls a "breakthrough" in giving bakery products long shelf life without the use of chemical preservatives, dough conditioners or undesirable off-flavours.

New York – Grano arso, translated literally as “burnt grain,” has become prized by top chefs for the earthy, toasty ­flavour it gives pasta, bread and pizza. Bloomberg News reports. | READ MORE

Copenhagen, Denmark – A Danish study is exploring the potential of honeybee brood – honeybee eggs, larvae and pupae – as a staple food and source of protein.

Frankfurt, Germany – Barry Callebaut has developed five types of chocolate and several sugar-substituting technologies aimed at reducing sugar while retaining taste in confectionery products.

London, U.K. – Four ingredients are piquing consumers’ interest and expected to excel in 2018: chaga mushroom, green banana flour, hemp and blue algae.

Upper Kingsclear, N.B. – A new study suggests consuming a flavonoid-rich wild blueberry beverage may enhance the mental skills that help children manage time, pay attention and get things done.

Not so long ago, most people in the workplace received feedback once-a-year during a performance review. An employee didn’t expect a development plan, a career track, or anyone to take an interest in his or her professional growth.

One of the biggest challenges in marketing heard by businesses across almost all industries is the constant search for their next idea-the one that's going to hook and reel in new customers and clientele. It's the idea that constantly eludes them yet, if they find it, will lead to more revenues, long-term relationships and evergreen sales.

Do you feel like you can’t keep up with the latest trends in social media marketing? Join the club. Social media tools and trends change more frequently than your menu does and it can be hard to stay on top of new channels and new features for existing channels.

I just love Michelle Brisebois’ opening lines in this edition’s article on social media: “Do you feel like you can’t keep up with the latest trends in social media marketing? Join the club.” The platforms are changing, advice is changing, and heck, I daresay even people might be changing.

Imagine closing your eyes and throwing a dart at the Wall Street Journal to pick a stock you had to invest your entire savings in. You can't look at the price until the last day of the year. Nervous? Probably. Yet, this is how most businesses plan. They choose one time a year, develop a plan, put it in the drawer only to review it at the same time the following year and hope they achieved their goal. This approach is not a good investment strategy, nor is it a good business planning process.

When baby boomers took their first “real” jobs upon entering the workforce, their demands and expectations were ridiculously low by today’s standards. On their first day on the job they got an employee handbook that they took home and scanned while eating dinner or watching TV. Company training, if there was any, was minimal.

One of the most important and critical aspects of a bakery operation is in recruiting the right employees. Finding the right people to work in your bakery is not easy. Hiring can be very frustrating.

Milan, Italy, a city that brims with history and bustles with industry, provided the perfect setting for HostMilano, an equipment, coffee and food exhibition that showcased traditional baking and pastry artistry alongside technological innovation.

Clink! Happy New Year to all our bakery industry readers, a crew I predict is blissfully bushed from the holiday madness.  A year behind, a year ahead. The news cycle sure closed with a bang as Loblaws/George Weston admitted to participating in a long running bread price fixing scheme in December.

Toronto – The Ontario government passed a host of changes to labour laws Wednesday. Here are some highlights of the legislation, including the centrepiece minimum wage increase.

Mixers are a staple in almost every commercial kitchen — an equipment workhorse used for everything from bread and pastries to pizza dough. Whether you need a mixer that is 12 quarts or 140 quarts, there are technologies available that help provide greater reliability and consistency.

From your standpoint as a tenant, paying a security deposit confers no benefit. It ties up your money – money that many landlords try hard to not refund to you if you don’t renew your lease.

Aurora, Ont. – The Canadian Food and Wine Institute at Niagara College will offer short-term and part-time training in culinary skills, commercial brewing and viticulture in Aurora, Ont.

Charlottetown – The Culinary Institute of Canada at Holland College in Charlottetown recently opened up its new facilities – which include a restaurant and cafeteria – to students after months of renovations. The Guardian reports. | READ MORE

With their semester coming to an end, students in the Advanced Baking and Pastry graduate certificate program at Durham College (DC) were put to their final test – create a Pop-up Bake Shop in which to package, market and sell their creative concoctions.

George Brown College's chef school held its annual gingerbread house competition on Tuesday, Nov. 29, with 23 entries vying for prizes.

Belgian pastry chef Mathieu Dierinck, a technical advisor to the Callebaut Chocolate Academy in Wieze, Belgium, made a stop at George Brown College in Toronto in late October to provide to demonstration to a crowd of industry professionals and students.

There is no language barrier when it comes to high-end patisserie.

On Thursday, May 12 Cacao Barry, in cooperation with George Brown College in Toronto, hosted a demonstration by chef Ramon Morato, an award-winning cookbook author and the global creative innovation leader with Cacao Barry, based at the Chocolate Academy training centre in Barcelona.

Customers are curious about what you do, how you do it, and how they can execute some of your tricks of the trade at home. Just look at the programming line up on Food Network Canada, the abundance of food and drink magazines lining the checkouts at your local grocery store, and the buffet of websites, blogs and social media accounts catering to self-proclaimed “foodies.”

Three creative star chefs and Cacao Barry chocolate proved an irresistible combination for students of George Brown College’s baking program.

To borrow from Bob Dylan, the times they are a-changing, and nowhere is that more evident than in the baking and pastry programs across the country. And the students are changing, too.

April 27, 2015, Ottawa -- Though most Canadians don't like to admit to essential skills deficiencies, a new report from the Canadian Apprenticeship Forum (CAF-FCA) suggests that individuals stand to earn more by investing in upgrading skills such as numeracy and problem-solving.

Dec. 11, 2014, Ottawa -- With 91 per cent of educators convinced skilled tradespeople will always be in demand, there is a strong case for connecting students to hands-on activities and accurate employment data, suggests a report released yesterday by the Canadian Apprenticeship Forum (CAF-FCA).