The secret ingredient in this raisin juice flatbread formula from the California Raisin Marketing Board? Raisin juice concentrate.
I designed this bread for the international baking competition, The Louis Lesaffre Cup, a qualifying competition for the Coupe Du Monde de la Boulangerie held at the Europain in Paris, France.
WEB EXCLUSIVE Maple Granola Bread Designed for The Louis Lesaffre Cup, Saskatoon baker Tracey Muzzolini shares her formula for a true patriot bread.
Made from the yuca root, chewy yuca bread is much loved in many parts of the world.
Bits and bites from the world of bagels.
An olive-laden bread recipe from the San Francisco Baking Institute.
Two winning recipes from the Alberta Barley Commission’s second annual Barley Baking Contest.
Playing with fire: Baking in a wood-fired ovenBakers are always concerned with keeping an eye on future…
7th annual World Chocolate Masters FinalThe World Chocolate Masters Final hosted by The Salon Du…
2nd Annual Kid Food Nation inspires future chefsInspired by her dad's love of cooking and island heritage,…
Canadian Pizza Summit crowns chef of the yearCanada’s top pizza makers came from all over Canada, but…
Bakery Showcase Montréal 2019
May 5-6, 2019