Spring might not be in the air just yet, but rest assured, it’s on its way. Soon the maple sap will flow and the annual harvest of this sweet Canadian treat will be underway. This maple carrot muffin recipe offers just one idea to incorporate the rich flavour of maple into your baking.
As we reported in last month’s edition of Bakers Journal, California’s walnut industry is booming. The state’s walnut harvest, which accounts for approximately three-quarters of global production, is expected to increase by 19 per cent over last year’s harvest. The United States’ National Agricultural Statistics Services predicts a total harvest of 510,000 short tonnes for the 2010 growing season. In other words, there’s no shortage of walnuts in the world.
June 16, 2010 – Submitted by Horizon Milling, this recipe contains 27 per cent less sodium than an equivalent cake made with the standard Robin Hood carrot muffin base.
March 3, 2008, Toronto – Liako Dertilis and Pamela MacDonald, owners of Curious Epicureans in Toronto, were awarded Best in Baked Goods and Best in Confectionary in the third annual California Walnut Inspirations Contest held at the CRFA Show (Canadian Food and Beverage Show + HosteEx) yesterday.
Tracey Muzzolini, member of Team Canada and co-owner of Christie’s Mayfair Bakery in Saskatoon, offers her formula for Flax, Mustard and Pine Nut Bread.
Mark Floerke explores a history of traditions.
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Bakery Showcase 2019 Trade Show & Conference
May 5-6, 2019