At the recent HostMilano food-service show, PreGel shared details of its customizable cookie-textured tart that can hold fillings of various textures.
Puratos has updated its S500 bread improver to provide greater dough tolerance and consistent quality through a variety of processes.
Lallemand is introducing a new range of Instaferm VitaD premixes, which are simple blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products.
Pepperidge Farm puff pastry was created to enable chefs to make everything from traditional favourites like strudels and quiches to tartlets and ravioli pillows.
Taura's real fruit pieces are designed to reduce added sugars without compromising taste.
Tegral Clara Ultra is the newest addition to Puratos Canada's pâtisserie mixes for making choux pastry such as éclairs, profiteroles and Paris Brest. Tegral Clara Ultra is a cleaner label base to help you create high quality choux pastry with consistency every time.
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.
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
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.
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
Pomme caramel
Spicy Sourdough Cornbread
A delicious dessert has a balance of flavours and textures. Texture is created by a change in pressure or sensation in our mouth making the eating occasion more interesting. In baking, it is most commonly created by adding ingredients that produce crunch. It can also be generated from ingredients that fabricate crispy, creamy, bubbles and even heat from spices.
Vevey, Switzerland – There is significant confusion among consumers about how much whole grain should be consumed daily, and some of that comes from a lack of knowledge about which foods contain whole grain, says a new U.K. study.
Oslo, Norway, and Melbourne, Australia – An international team of researchers has found that the familiar bloating many people experience after eating foods containing wheat may be due to sensitivity to fructan, not gluten, as is commonly believed. Their paper is published in the journal Gastroenterology. Medical Xpress reports. | READ MORE
A book recommended to me by a food scientist over a decade ago, A Perfect Red by Amy Butler Greenfield, conveys the history of the grand obsession of intrigue, empire and adventure in pursuit of the most desirable colour on earth. In the 16th century, one of the world’s most precious commodities was cochineal, a legendary red dye treasured by the ancient Mexicans and sold in the great Aztec marketplaces, where it attracted the attention of the Spanish conquistadors.
I shot up in bed covered with sweat. Scrambling, I went to throw on my clothes and run to the door to meet the delivery person on time at the shop. Then, something made me stop and grab my phone. I looked at the time: 11 p.m.
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.
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.
I am sure that you have seen it happen every year – your bakery business slows down after the holiday rush. I know that your bakery counter lines up may have been very long during the holidays, but when winter months hit, you may not have the same amount of customers. This is the ideal time to get off your butt and do something different and use this slow period to finally get some other chores off your to-do list.
With preparations finalized and shelves fully stocked, Canadian bakers are ready for the hectic holiday rush. This year’s beautifully-crafted desserts give a nod to tradition, but with creative new twists that will have customers savouring fresh flavours into the New Year.
Peter Drucker famously wrote in The Practice of Management that the purpose of a business is to create and keep a customer. Unfortunately, the latter of these is often overlooked. With the papers, online content and mailers filled with so many ways to attract new customers, what businesses tend to forget is that they spend almost three times as much on attracting new customers than retaining the customers they already have.
It’s the most wonderful time of the year! With the holiday season quickly approaching, preparations are already underway for office year-end parties and family celebrations. For bakers, it’s their busiest time of year, and the holiday season brings different challenges and can be a very stressful time.
Securing a commercial tenancy isn’t always an easy process. For one, landlords and tenants have different motivations. For the landlord, owning commercial property and leasing space to tenants is their primary goal.
In 1975, the Federal Communications Commission (FCC) issued a largely overlooked ruling that allowed earth-orbiting antennas—satellites—to be used for broadcasting television over large areas. Around that same time, a little-known regional broadcasting network called Home Box Office (HBO) took notice, and decided to use the FCC's landmark decision to begin distributing its own programming via satellite.
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.
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).

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