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.”
Spicy Sourdough Cornbread
This will make four sub-size loafs or you can halve it and make two regular loaves of bread. Great served with pasta dishes.
Leftover bread? Try this comforting gourmet pudding dessert combining the old favourite flavours of rum, raisins and cinnamon from PreGel Canada. Top it with zabajone whipped cream to give it a sophisticated touch. The Zabajone Bread Pudding is a tried and tested recipe from PreGel Canada's kitchen, perfect for an early fall, cozy feeling.
Chef Marco Ropke of the Pastry Training Centre of Vancouver has contributed one of his favourite rye bread recipes to Bakers Journal readers.
Kensington Market is famous in Toronto. The area is now bounded by Queen St. West to Bloor, and Lippincott to Augusta.
This recipe comes to Bakers Journal from Kristin Atwood, a student in Durham College’s advanced baking and pastry arts program (see feature story in Bakers Journal, April 2017).
As fall approaches, this hearty spiced cake incorporates vegetable, fruit and nuts for a wholesome offering. This recipe is courtesy the California Walnut Board & Commission. www.walnuts.org
These recipes for blueberry torta and blueberry oatmeal breakfast bread are courtesy of the U.S. Highbush Blueberry Council and sure to please with fresh, simple flavours. www.blueberrytech.org
Yukiko Sekiya of Yuki Bakery in Montreal shared this strawberry recipe to highlight the use of seasonal fruits on the dessert table (can you hardly wait until June?). Apples can be substituted to make spiced apple cupcakes.
A former cupcake business owner shares her techniques for six different pretty frosting techniques sure to get your in the mood for spring.
Coconut Passion Fruit Domes
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.
This earthy take on the traditional French madeleine was part of the Wild Blueberry Festival held at the Evergreen Brick Works farmers’ market in Toronto. The recipe uses heritage einkorn wheat and comes to us courtesy of both Edmund Rek of Evelyn’s Crackers—a regular at the Brick Works—and the Wild Blueberry Association of North America (www.wildblueberries.com).
Get the feeling of fall with this decadent tart that’s sure to please.
Hazelnut Dark Chocolate Banana Cookie
Birds Nest Cookies
Packaged in cello a gingerbread cookie puzzle makes a perfect stocking stuffer or gift for friends and family. This recipe comes from Catherine Beddall’s new book, The Magic Of Gingerbread, that includes instructions for baking, constructing and decorating gingerbread creations from scratch.
Customers will enjoy buying, eating and sharing these classic treats, they’re also a great option to fill up lunch bags for young and old.
Jessie Jones of Jonesin' for Cake in London, Ont., demonstrates how to paint, stencil and hand-stamp cookies like a rock star.
This recipe comes to Bakers Journal courtesy of none other than the “Cake Boss” himself, Buddy Valastro, owner/operator of Carlo’s Bakery in Hoboken, N.J., and star of the hit series Cake Boss on TLC.
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.
Nicolas Dutertre has quite the pastry pedigree. He honed his craft with Meilleurs Ouvriers de France at the école Nationale Supérieure de la Pâtisserie Française. Other stints include life as the sous pastry chef at the 5-star palace Hôtel Plaza Athénée before becoming pastry chef at Montreal’s Point G. Now Chef Dutertre is passing down his knowledge as a Callebaut/Cacao Barry pastry chef at the company’s Chocolate Academy training centre in Montreal.
Seeking chocolate inspiration? Recipes from the World Chocolate Masters are now available online.
You’ll find plenty of chocolate at Bakery Showcase. Here’s a look at the trends being set by award winners.
This recipe comes from Jennifer Palmer, owner/operator of Jennifer’s Cakes in London, United Kingdom.
Apple Pear Caramel Praline PieCombining the best of the fall harvest fruits with pure sweetness and a bit of crunch, this recipe comes to us courtesy of Jenell Parsons of The Pie Hole in Vancouver.
For a light summer treat, tart but sweet, lemon meringue always fits the bill. This recipe comes from 2016 Jake the Baker award winner Joanna Schultz of Pikanik in White Rock, BC.
Galettes often take round shapes similar to a pancake or large cookie, but this recipe calls for the dessert to be cut up into rectangular strips, which could be sold individually as snacks.
FEATURED FORMULA Chocolate Raisin Walnut Pie This was recipe was submitted by Andrea Spring of Bradenton, Fla., the first-place winner in the raisin category at the 2010 APC Crisco National Pie Championships. It will be featured in the upcoming 2010 Bakers Journal Recipe Collection.
Pineapple Dream Bars
April 7, 2017 -- Are you looking for a fun Easter activity to do with the kids or a simple yet lovely treat to bring to an Easter celebration? Pansy suckers are a sweet way to celebrate the season!
Consumers are buzzing about protein, and snacking is all the rage. What better way to hit these two top trends than with tasty, tiny, on-the-go energy balls made all the more sophisticated by an infusion of green tea?
A delectable offering in the midst of the holiday season, these blueberry cranberry Christmas crêpes are sure to bring a festive mood to your bakery café.
This apricot and pistachio version of Raincoast Crisps is adapted from Julie Van Rosendaal’s recipe for these double-baked treats. Delightfully crisp, these crackers are bursting with dried fruit, nuts, and seeds.
Vancouver Community College baking instructor Marlie Van de Ven demonstrates how to use fresh, local ingredients to create your own version of a homemade recipe.
IREKS event shares history, trends, productsBrampton, Ont. – IREKS North America recently hosted its official…
‘Mindful Choices’ tops food and drink trends for 2018Consumers want to know and understand the ingredient list of…
Rogers Foods celebrates flour mill expansionChilliwack, B.C. – Rogers Foods recently celebrated the addition of…
Consumers confused about whole grain says U.K. studyVevey, Switzerland – There is significant confusion among consumers about…
B.A.C. Ontario chapter annual holiday social
November 24, 2017
January 20-24, 2018
February 3-6, 2018
RC Show 2018
February 25-27, 2018
Atlantic Bakery Expo 2018
April 8-9, 2018
Bakery Showcase 2018 Trade Show & Conference
April 29-30, 2018