Naomi Szeben

Naomi Szeben

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Tuesday, 20 November 2018
December is an alternately difficult and joyous time for those who work during the holidays. It’s a source of income, but it’s also the time to spend with friends and family. Work-life balance becomes strained this time of year, when rush requests, last minute shopping and family obligations collide.
Thursday, 08 November 2018
Bakers Journal had the privilege of interviewing the busy, internationally-known pastry chef who began his illustrious career at the age of 16.
Thursday, 18 October 2018
James Beard Foundation Award nominee, Chef Greg Wade of Publican Quality Bread is modest, but pleased with the nod from the American Who’s Who in culinary excellence. “It’s nice to be thought of and recognized as one of the best bakers in the country, and I’m hopeful for next year…it’s just pretty cool. It’s a pretty wild experience,” says the young chef.
Thursday, 18 October 2018
The future of bread seems to lie in the past: Consumers and bakers are now asking where their wheat is cultivated, how is it processed, what is added to the dough, and what methods are used to bake it.  “Traditional baking” is the future of artisanal breads, and this issue looks at how chefs are following ancient recipes and using old fashioned wood fired ovens to satisfy our appetite for good quality, home made bread.
Wednesday, 12 September 2018
It all began with the simple, but controversial question: Which city has the best bagels: Was it New York, Toronto, or Montreal?
Wednesday, 12 September 2018
The wood-fired outdoor oven outside the Montgomery Inn Museum is a 19th century tool used to teach 21st century students.
Wednesday, 12 September 2018
Back to School” is a deeply nostalgic term. It brings me back to the smell of new notebooks, fresh pens, and a chance to start anew. With this edition of Bakers Journal, students of all ages are learning something new, and with it, the olfactory memories of school supplies means the smell of something delicious in the oven.
Wednesday, 29 August 2018
Ksenia Penkina’s Mirror Cakes are, as the kids say, “internet famous.” Images of Penkina’s highly glossy, reflective cakes have gone viral on the internet, garnering over 400, 000 followers online and attention from celebrities such as George Takei to non-Hollywood cake lovers.
Friday, 10 August 2018
Sonia Mota, current co-owner of Vandal Doughnuts has an appreciation for the offbeat. The doughnut shop she co-owns with Nicole Tufts currently resides inside Gus’ Pub, a bar on Agricola street in Halifax.  “We knew from the get-go wherever we put our location, we wanted it to be a little different,” said Mota.
Friday, 10 August 2018
Sabine Veit won Deloitte’s Best Managed Business award for the second time earlier this year. Bäckerhaus Veit’s CEO spoke with Bakers Journal to share advice on making a small bakery a big success.
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