Baker's & Us is introducing a new line-up of glazed fruits. Imported from Naples, Italy, Nappi glazed fruits have been synonymous with flavour and quality in the Neapolitan region ever since the family began production in 1911, states the company.
Hamburg, Germany — GoodMills Innovation has created an ancient wheat alternative to common bread wheat.
The Netherlands — Sensus, a chicory root fibre specialist, announced today that its Frutafit and Frutalose products have been Non-GMO Project verified in the U.S. Sensus offers a broad range of non-GMO chicory root fibre powders and syrups.
Bakery supply company Rudolph is now offering an exclusive Nutriart chocolate product line. Canadian-made Nutriart chocolate is peanut-free, and has flexible application for a variety of recipes.
Beverley's Bakers has introduced a new single butter tarts line called Triple Delicious.
Caldic is now representing Nu-World Foods in Canada and the U.S.
McCall's bakery supplier has created a new product line of 250ml liquid gel food colours. The line marries bright and bold beauty with professional strength food colouring.
EquipmentWallet launched a new website designed to connect small businesses seeking equipment financing and leasing with the best equipment finance companies suited to their needs.
Erika Record Baking Equipment is now an exclusive distributor of Tagliavini commercial ovens. Made in Italy, Tagliavini serves retail, wholesale and industrial companies.
Unifiller Systems debuted its new Pro Series Food Service depositors, designed specifically for the rigorous demands of the food service sector.
IREKS North America is putting trendy new spin on an old grain with the debut of their Spelt and Yoghurt Cake Mix.
Baker's & Us is now offering global sea salt producer Zoutman Industries' high quality fine and coarse sea salts under their Marsel brand name.
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
Some successful bakeries discover their winning formula early and manage to keep it through decades of time. KUB Bakery in Winnipeg is one such place.
Notte’s Bon Ton Bakery will soon mark its 85th year in business in Vancouver, B.C. Since first opening in 1933, it hasn’t always been in the same location, but as the decades have rolled on, it’s retained the same charming character and adherence to pastries, cakes and other desserts made in traditional, time-tested ways.
It was all hands on deck this past February 28 at Blak’s Bakery. The regular staff of about 10 was bumped up to 40 that day, also known as Shrove Tuesday or Fat Tuesday.
You can be the most talented baker or pastry chef the world has ever known, but if you don’t have the business sense and skills to back up your abilities in the kitchen, and you aren’t a lifelong learner keen to keep up with rapidly changing trends and tastes, you might never know success.
There are not so many people left who want to become a baker,” says Heiderose “Heidi” Claussing of the German Bakery in Port Annapolis, N.S. Claussing would know: She is a third-generation baker and co-owner of the bakery. Her husband, Dieter Claussing, is a Red Seal certified baker and master baker.
Satin Ice’s Artists of Excellence are elite cake artists from around the world who are all dedicated to their craft. Projecting exceptional talent, inventiveness with each creation and a strong passion for the Satin Ice brand, an Artist of Excellence embodies the true spirit of the cake decorating community and is an inspiration to cake artists all over the world.
Vanilla Cupcakes
Rhubarb Pie
Coconut Passion Fruit Domes
Pineapple Dream Bars
Hazelnut Dark Chocolate Banana Cookie
Chocolate Brioche
Birds Nest Cookies
Beans Bar
Pomme caramel
Spicy Sourdough Cornbread
Strawberry season is finally here. Bakers Journal found this delectable cake recipe on sweetapolita.com.    
Bistro '67, the full-service teaching restaurant within the W. Galen Weston Centre for Food at Durham College, is taking its Cinco de Mayo celebrations to another level this year with a beautiful piñata-inspired dessert.
As salt is to savoury, vanilla is to sweets. Salt enhances a dishes flavour, as does vanilla, but have you ever had anyone say "oh I don't think you have enough vanilla in this brownie?" No. But salt? Oh you bet!
With consumers’ changing eating habits, the implementation of the U.S. Food Safety Modernization Act (FSMA) and the number of recalls over the past few years including the most recent one for wheat flour, the baking industry is looking at food safety through a magnifying lens to address these changes.
There are diet trends that become quite popular then subside from front page news. The Atkin’s diet comes to mind; it was a real blow to bakers and its low-carb sentiments have sure stuck around. These trendy diets often seem rooted in weight loss or addressing a specific health challenge.
As a precipitously carnivorous person, I find myself in a bit of a quandary these days. I used to think nothing of eating a blue T-bone steak the size of a dinner plate — with pride. Now it seems a bit savage. My cupboards house lentils and black beans; former mere acquaintances to my intestinal abode.
As part of a general shift towards clean labels and natural ingredients, honey, nature’s sweet syrup, has caught the attention of the baking industry. Honey history is rich and deep. For years, honey has been used topically as an antiseptic. It’s believed to speed up the healing process in mild, superficial wounds, ulcers and burns. It’s hygroscopic, so it draws moisture out of environment and dehydrates bacteria.  It also has a high viscosity which creates a protective barrier that can promote wound healing.
In recent years, you have likely seen amazing laminated dough pictures posted online by many great bakers. Lately, the layers are thicker in the finished products. The result is very defined layers of dough separated by the butter.
Bagels are like The Beatles of baking: an original rock star with legendary backstory and legions of enduring fans. Much like The Beatles experimented with sounds that strayed from their early days, the bagel is also finding its own version of Sgt. Pepper’s.
Consumer Reports offers five tips for managing food safety with flour in the wake of Canada's e.coli outbreak. |READ MORE
One of the top trends at Bakery Congress was investing in research and development to create innovations to meet consumer demands for traditional-style bread and baked goods with modern conveniences, including extended freshness and moistness and improved taste, appearance and nutrition.
Acrylamide is a naturally occurring compound that forms in certain foods, including breads, cakes, cookies, potatoes, crackers, cereals and snacks that are baked, fried or toasted. Boiling and steaming foods do not typically form acrylamide.
According to Agriculture and Agri-Food Canada, between 2008 and 2012, the gluten-free market had a compound annual growth rate of more than 26 per cent and the global market is expected to hit US$6.2 billion by 2018.
Many consumers welcome ingredients they can see and pronounce on food packages. They value ingredient declarations that do not contain long lists of chemical-sounding words.
So you really want to open up your very own bakery? Welcome to part 2 of my opening a bakery business reality checklist. Once you have decided what type of bakery you want to run, got the proper business legal papers, permits, and licences, as well as your business plan together (part 1), it’s time to think of the equipment, display cases, and packaging that you will need.
Canadian cookie-makers have been enjoying a steady increase in consumer demand recently, with clients turning to the age-old, customizable treat to complete their party or corporate event. And the stats agree. According to a Mintel report released in July, 72 per cent of Canadians indulge in cookies, making it the country’s most popular sweet baked good by a long shot. The next closest favourite is muffins, coming in at 57 per cent, followed by cakes at 53 per cent and doughnuts at 45 per cent.
Many of my friends and family members are excellent bakers and some of them always talk and dream about opening a bakery. If you are thinking of opening your own bakery, let me tell you that you need a reality check checklist. Opening a bakery may seem like a piece of cake, but there is a lot involved in starting a new bakery and it can be a very costly venture.
Health Canada is proposing to ban the marketing of junk food to kids. This means anyone 17 and under. This regulation points to increased efforts to combat obesity and the diseases associated with it by starting with healthier children.
According to one Gallup poll, 50 per cent of employees leave their job because of their bosses. However other studies have shown that employees can leave for a number of other reasons such as opportunity, better pay, or more responsibility.
With the generational and workforce demographic challenges adversely impacting everybody's ability to attract, hire, engage, develop and retain people, you need a leg up on ensuring that you are putting your best foot forward in the employee selection process.
What does the word 'fine' mean coming from your bakery's customers? Customer service expert Shep Hyken takes a close look at the word and how it doesn't always mean your customer is happy.
Believe it or not, it’s possible for baker tenants.
When’s the last time you upgraded your oven or mixer? Perhaps it’s been a while.
The 2017 summer season will likely bring more tourists to your city or community since it will include a major birthday for Canada.
Owners of independent bakeries surely have been told how important it is for them, as small businesses, to have an online and social media presence.
The end is nigh for hydrogenated oils in Canada. The writing is on the wall, the chickens are coming home to roost, the clock strikes midnight – you get the picture. Time is almost up.
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).
As a chef and instructor for the culinary institute at George Brown College in Toronto, I need to have a down-pat process for developing recipes that will be successes in the classroom. Perhaps you are considering expanding your business by teaching classes.

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