Naomi Szeben

Naomi Szeben

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Wednesday, 11 September 2019
Kaley Laird, the executive pastry chef of Rhubarb knows how sustainability is affecting the baking industry. It’s an extra challenge when working almost exclusively with local grain and produce.
Wednesday, 11 September 2019
As I write this, IBIE is two weeks away. This year’s International Baking Industry Expo will be a first for me, and I have only photographs and clips from previous years’ attendees as reference.
Wednesday, 04 September 2019
A surge of momentum calling for regulation changes to permit CBD in Natural Health Products has been seen last month, following the launch of the Canadian Health Food Association's (CHFA) campaign, CBD is Natural. This could change the way bakers work with CBD for the health food market.
Monday, 19 August 2019
Pastry Chef Charley Scruggs of Terra restaurant in South Carolina, USA, sees something in dandelions that most chefs overlook. Where fresh dandelion greens appear in salads or vegetable mixes, Chef Scruggs uses the dandelion heads and not the leaves; the petals are garnish and the heads are distilled into a bright gold syrup.
Monday, 19 August 2019
Master Baker, Marcus Mariathas, is the senior director of product development at Ace Bakery. He’s noticed that the trends that have gained the most ground over the years and is becoming more widespread is the request for natural, clean-label and organic breads. “These are things that people are starting to appreciate more widely…that’s already our foundation. That’s been our concept for about 25 years, now.”
Monday, 19 August 2019
The term, “being schooled” used to be an old-fashioned way of saying getting some education. Nowadays, being “schooled” connotes a correction, or changing someone’s mind through extreme embarrassment.
Tuesday, 09 July 2019
Lorenzo Di Donato, vice-president, marketing strategist and business developer for Faema Canada, described the kickoff to June’s Italian Heritage Month at the company's showroom in Toronto as a “perfect marriage” of likeminded lovers of Italian food, culture and culinary expertise. Aurora Importing and Distributing was one of the main sponsors; they fell in love with the glass and stone architecture of Faema’s showroom and school and the concept was born.  |READ MORE |
Tuesday, 18 June 2019
The winner of the 2019 Jake The Baker contest was Dooher’s bakery, of Campbellford, Ontario. Bakers Journal spoke with Alannah Haig, marketing and advertising coordinator for the bakery, who started working eleven years ago at Dooher’s, when she was just fourteen.
Tuesday, 18 June 2019
There’s much to consider when it comes to food labelling regulation, and how to define what constitutes a healthy diet. BAC CEO and president, Paul Hetherington coined 2019 as the year of “regulatory confusion” during the panel discussion at the Bakery Showcase in May.
Friday, 24 May 2019
Puratos Canada, the Canadian arm of global Belgium-based brand Puratos has released some key insights into the consumer trends and the future of bakeries, with the results of a three-year study.
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